Guarding grubs THE RECIPE FOR FOOD SAFETY

ATOP the list of merrymaking necessities during Christmas is, indisputably, food. This, however, renders the Yuletide season a high-risk time for food poisoning, defined by the World Health Organization ( WHO) as the result of ingestion of foodstuffs contaminated with microorganisms or chemicals.

In its report “Estimates of the Global Burden of Foodborne Diseases” released late last year, WHO said that foodborne illnesses, though affect individuals of all ages, particularly target children below five years of age. Low- income subregions of the world, specified as those in Africa and Southeast Asia, are also found to be most susceptible to child and adult mortality caused by foodborne diseases.

“Foodborne diseases have been an issue for all societies since the beginning of humanity. The types, severity and impacts of these illnesses have changed through the ages and are still diverse across regions, countries and communities. Yet there are some challenges common to all countries,” Kazuaki Miyagishima, director, WHO Department of Food Safety and Zoonoses, said in the study’s foreword.

In recent years, there has been an alarming increase in number of food poisoning cases in the Philippines, prompting health officials and health groups to intensify their drive to promote food safety.

“Food safety is the assurance or guarantee that food will not cause harm to the consumers when it is prepared and/or eaten according to its intended use,” the Department of Health says on its Web site.

It adds that the common causes of foodborne diseases include, among others, the improper disposal of human waste, unhygienic practices like spitting anywhere, and unsafe practices in food handling and preparation.

Food poisoning, however, can be avoided if proper measures are to be observed. In preparing dishes for Christmas, for instance, the online health portal NHS Choices provides some helpful tips.

It says that it is necessary to use separate chopping boards for raw food and ready-to- eat food so as to avoid crosscontamination. This is to prevent harmful bacteria that may be present in raw foods from spreading quickly and easily to other foods.

Washing and drying hands thoroughly before and after handling food, specifically raw meat and poultry, is also vital, so is washing the vegetables that will be used.

“Most of the bacteria on vegetables will be in the soil attached to the produce … Washing loose produce is particularly important, as it tends to have more soil attached to it than pre-packaged fruit and vegetable.”

In serving cold food items, it is advised that they should remain covered and kept in the fridge until the last minute. On the other hand, foods that are cooked and intended to be served cold should be cooled ideally within one to two hours. One tip to cool food down faster is by placing it in separate small containers and putting them in a shallow dish with cold water.

Food leftovers must also be covered and refrigerated, and should only be used within two days. In reheating them, it is suggested that they should be steaming hot all the way through. Reheating leftovers more than once is a no-no. If they are intended to last for more than two days, though, freezing them instead is highly recommended. However, refreezing them after defrosting should not be done, unless they are to be cooked again first.