Foodborne Illness is common, but often not recognized. Many of the diseases brought by the food are very common in developing countries, due to poor sanitation, and lack of refrigeration.
How To Prevent Foodborne Illness
Prevention is the most effective way to limit Foodborne Illness. It is important for prevention efforts are meat and restaurant inspections, monitoring temperature, proper sewage treatment, and the education of the public about cleanliness and food handling.
All patients with suspected foodborne illness should be informed about the correct handwashing technique to protect themselves and others. The diagnosis of foodborne illnesses generally requires notification from the Ministry of public health.
The main steps to prevent foodborne illness and food poisoning is to protect food from polluted by germs that may cause foodborne illness pathogens. As a basic guide, some of the following things can be done to prevent food from being contaminated.
The selection of raw materials. The selection of quality and safety raw materials must take precedence. Raw materials such as eggs, chicken, meat, fish, vegetables and milk very easily contaminated by germs. These raw materials need a carefully selected by preventing the purchase of raw materials stored or processed in a way that is not clean or mixed with chemicals or non-food ingredients. Make sure fresh ingredients such as meat, fish and chicken are on the cool temperature.
For food that will be eaten raw such as cucumber, salad, should be washed thoroughly before consumption. Avoid using the same water to wash vegetables repeatedly though this way to save water.
Storage of raw materials. Make sure the raw material should be stored like chicken, fish and meat kept frozen at cold temperatures. Storage at cold temperatures can restrain the growth of bacteria that can cause food poisoning.
Cook food. This process is very important to avoid food poisoning occur. The cooking process is not only intended to add to their taste, and easier to eat, but also to kill the bacteria in the food. Generally, cooking at boiling temperature (100 degrees Celsius) during the period of 5-10 minutes are enough to kill the bacteria.
The use of wet heat, such as steamed and boiled is effective compared with dry heat like the use of oven to kill bacteria. However, chemicals and toxins are stable and is not destroyed through the cooking process.
Storing food is cooked. Food that has been cooked and kept long at normal temperature (room temperature) will provide the ideal conditions for the growth of bacteria. This situation will cause food to become stale.
To avoid this situation, the food should be stored in a clean, closed, and is not stored along with the raw materials to prevent cross-contamination and not exposed to bacterial carrier agents such as flies and cockroaches.
Warms the food.
This method is very important because it can kill bacteria that may have been polluting the food stored. However, this method will only be beneficial if heating is performed to the required temperature and in all parts of the food. The recommended temperature is at least 70 degrees Celsius for 5-10 minutes. Reheating food that over and over again is not recommended.
Always wash your hands.
Be sure to clean your hands every time you want to touch food. Some consider this is difficult in practice in the absence of water. However, food handlers such as housewives or food stall traders ensure that any sanitary practices are followed. Make sure sufficient water supply before preparing food, though this way requires more time and energy.
Very important not long and dirty nails and avoid yourself from handling food if there are skin diseases such as boils, sores and wounds that fester in the hands. Skin diseases like that can contaminate food.
Keep the kitchen clean. Make sure the cooking tools and kitchen utensils, chopping boards, knives, etc. washed clean every time after use and kept in a clean and not used for other purposes.
Foodborne Illness commonly attacks the crowd. However, it can be prevented and controlled if all parties play their roles to protect food from contamination. Thank you very much for reading How To Prevent Foodborne Illness, hopefully useful.
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