7th April is celebrated as World Health Day and this year the World Health Day is dedicated to “Food Safety” by World Health Organization under the slogan of “From Farm to Plate, Make Food Safe”. The theme of “Food Safety” for the annual World Health Day this year is selected based on the data of Food born disease that reveals the importance of a safe food campaign.
Why Should We Worry About the Food Safety?
Based on the statistics and data collected from different countries of world including Developed, Developing and underdeveloped countries, there are more than 200 diseases that can be caused by contaminated food and water as the food and water can be easily contaminated with chemicals and pathogens. Collectively there is an estimated 582 million cases of different foodborne and waterborne enteric diseases occurs every year causing 3.5 million death worldwide with highest occurrence in underdeveloped countries of Africa followed by Asian countries. The most affected age group from Foodborne diseases are children under the age of 5 years (WHO). So there is a strong need to have a food safety awareness campaign worldwide.
How can it be prevented?
The Health experts from World Health Organization listed four key points for on food safety, following which you can make your food safe and stay away from Foodborne diseases. Here is how you can save yourself from foodborne diseases
Keep cleans Your Hands First:
Keep clean not only your food but your hand first. Contaminated hand is a major source of transmission of Foodborne diseases.
Before touching food, make sure that your hands are clean.
Clean your hands according to rule of 20/20 that is; wash your hands for 20 sec with soap water and dry it for 20 second before cooking or eating food.
Wash hands frequently before and after handling food especially the raw meat and vegetables.
Clean Your Food:
Wash fruits and vegetables thoroughly with water until any visible soil remove.
Use safe and clean water as well to wash your food.
Keep Clean Everything Else:
Keep clean your kitchen counter, chop boards, utensils and knives before using them.
Wash them frequently with tap or soap water before and after using them.
Separate the Cooked and Raw Food:
Don’t mix ready to eat food or meat with raw food or meat, keep them separates while storing or preparing meal. It can be a source of cross contamination of Germs which is the major way of transmission of foodborne diseases.
Don’t even mix raw vegetable and fruits with the washed one.
Organize the Food Storage in your fridge. Keep raw meat in the lower shelves while vegetable and fruits in upper shelves.
Keep your food covered all the time in fridge.
Never put back cooked meat in cold or fridge.
Cook poultry, meat and seafood thoroughly. This will reduce the risk of food poisoning and other foodborne diseases.
Cook the meat until they reach the temperature of 75 0C.
Before cooking frozen meat or poultry product, defrost it completely.
Keep your food at safe temperatures:
Meat, fish, vegetables, poultry and dairy products are meant to be kept chilled so keep this kind of food in refrigerator at 5 0C as soon as possible after you purchased them.
Put cooked food in refrigerator within 2 hours after you cooked them.
Defrost food in the refrigerator at relatively high temperature or in cold water, never deforest food at room temperature in your kitchen. Sudden change in temperature may cause bacteria to grow and may cause food poisoning.