FOOD SAFETY!!!

Far too many people get sick as a result of food borne illnesses. . Consumers can also do their part to minimize the risk of food contamination by handling the food with care, storing food as quickly as possible and taking measures to assure food is not undercooked. Although cases of food poisoning are not regularly reported in South Africa, food poisoning is on the increase in developed and developing countries, despite attempts to improve standards of food hygiene.

Cases of food poisoning can be mainly attributed to:

•Prevent contaminating food with pathogens spreading from people, pets, and pests;
•Not preparing food in a safe and hygienic manner;
•Not buying and storing food correctly and at the correct temperatures;
•A lack of good personal hygiene;
•A lack of environmental hygiene; and
•A lack of safe disposal of refuse.

What are Pathogenic micro-organisms?

Micro-organisms are small living organisms, namely bacteria, yeast, and moulds. All three micro-organisms cause food to spoil but only some are causing diseases. There are two types of pathogens. One type causes food infection and the other causes food poisoning. Both types can make you very ill.

How does food poisoning and food infection occur?

Food infection results from eating or drinking food that is contaminated with the harmful bacteria. These bacteria are found in many places e.g. water, air, soil, on your skin, in your nose, throat and mouth, on dirty work surfaces and apparatus, sewage, rubbish, animals and food. They are easily transmitted and infect the food.



NOTE!

* These bacteria are already present in food!

*Get cross-contaminated

*Gets contaminated by people with poor personal hygiene.

After the bacteria has been transmitted to the food, they will grow and multiply if the following conditions are favourable:

Food;

Moisture;

Temperature (The danger zone is between 20C and 50C where bacteria multiplies and produces toxins);

Oxygen (aerobic - needs Oxygen to grow and anaerobic - doesn't need Oxygen);

A non acidic environment.

REMEMBER: YOU CAN'T ALWAYS TELL THAT FOOD HAS GONE OFF BECAUSE YOU CAN'T ALWAYS SEE, SMELL OR TASTE THAT FOOD HAS BEEN INFECTED. BE ON THE LOOK OUT FOR THE FOLLOWING EXTREME SIGNS:

• UNPLEASANT SMELL
• SLIMINESS
• DISCOLOURING - A GREENISH SLIME ON MEAT
• BLOWN UP TINS

Food poisoning symptoms usually start between one and 36 hours after eating harmful or contaminated food and can last for a few hours or days. A person may be sick from unsafe food if he or she has one or more of the following symptoms:

•Stomach pain;
•Vomiting;
•Diarrhoea; or
•High temperature

World Health Organisation golden rules:

The World Health Organisation (WHO) regards illness due to contamination of food as one of the most widespread health problems in the modern world. In infants and the elderly, the consequences can be fatal.

The WHO golden rules for safe food preparation:

•Choose foods processed for safety;

•Cook food thoroughly;

•Eat cooked foods immediately;

•Store cooked foods carefully;

•Reheat cooked foods thoroughly or keep cold;

•Avoid contact between raw foods and cooked foods;

•Wash hands repeatedly;

•Keep all surface and utensils clean;

•Protect food from insects, rodents and other animals; and

•Use clean and pure water.

HAPPY SAFE COOKING!!