With or without the outbreak of foodborne illness allegedly acquired from McDo chains in some US states, and purportedly due to E.Coli contamination, it is always nice to remind the public about food safety.
E.coli is just one of the pathogens which can contaminate food and beverages and cause illness. Other common causes of foodborne illness are salmonella, clostridium perfringens, listeria, campylobacter. Different pathogen can thrive well in different food or drinks. The manifestations can be varied but common ones are fever indicating infection, nausea and vomiting, diarrhea and stomach pains. The onset of symptoms depends on the incubation period of the bacteria. The duration and severity of illness can also differ depending on the pathogen, one’s age and immune system. E. Coli can take 3-4 days to a week before symptoms appear.
Food safety begins with the food handler’s hygiene and food preparation practices, the cleanliness or safety of raw ingredients and kitchen utensils. In the McDonald’s case, E.Coli is suspected to have been in the onions added raw to the quarter pounder. The bacteria normally live in the intestines of healthy people and animals, most types of which are harmless or cause relatively brief diarrhea. However, some strains such as E. coli O157:H7, can cause severe stomach cramps, bloody diarrhea and vomiting, in some cases leading to kidney failure.
Raw or cooked food brought at home should be from clean places, like those who practice good agricultural practices. This is quite difficult though but it also brings to fore the advantage of having “suki.” Fruits and vegetables should be rinsed well. Contamination should be avoided at all stages. Cleanliness of the kitchen is also a must.
The one who prepares the food must practice good personal hygiene to include clean clothes, well-trimmed and clean nails, no cuts nor bruises, uses separate chopping boards for raw and cooked food, stores food properly, separate spoon for tasting and dipping in food pot. Foods should be cooked well in clean cooking utensils using clean water.
When buying processed foods, buy those with labels so you can check on expiry dates. For raw and cooked foods stocked at home, throw away when in doubt. Cook foods well. Clean as you go.
When storing in the fridge, raw meat and fish be stored at lower shelves and in containers to avoid cross-contamination or dripping. When frozen, these should be defrosted in the fridge not at room temperature for long hours.
Canned foods if not all used should be transferred (decanted) to storage boxes with lids and not left in its tin container. Store foods in proper temperature as bacteria can grow most rapidly in the 8-60°C (46-140°F), the danger zone.
Dish cloths should be washed and dried often. Being wet like sponges, scouring pads and tea towels, can be a breeding ground for harmful bacteria, hence be made dry or replaced often.
Cooked or raw, every food expires. The “First-In, First-Out” principle must apply all the time. In big gatherings, dishes shouldn’t be left out for more than two hours at room temperature, or no more than one hour if it’s a hot day. Also throw away foods dropped on the floor or elsewhere. Any ‘5-minute rule’ does not apply as the food has already touched a dirty surface. Better throw or be sorry.
