Ladies, have you ever experienced food poisoning, which caused diarrhea, nausea, flatulence, or other symptoms? The WHO says that more than 200 diseases can be transmitted through food, from mild to acute. There are three groups of hazards to food, namely biological hazards, chemical hazards, and physical hazards. Food that looks attractive and has sufficient nutritional value is not necessarily safe for consumption if pollution occurs during its processing, whether physical, biological, or chemical. Therefore, the Centers for Disease Control and Prevention (CDC) recommends we take four food processing steps to achieve food safety.
1. Clean: Washing hands and clean cooking utensils
Bacteria that can cause poisoning can be in various places in our kitchen, including cooking utensils. Also, make it a habit to wash your hands before, during, and after handling food for 20 seconds using soap and running water. Remember to wash the food that will be cooked with running water to remove bacteria from the outside.
2. Separate: Separate food according to its characteristics
Avoid mixing raw beef, poultry, or seafood with cooked food, as this can spread bacteria. Store each food ingredient in a special container to prevent cross-contamination between food ingredients. In addition, also pay attention to the placement of these food ingredients when they are in the refrigerator.
3. Cook: Cook to the right temperature
Foods are safe to eat when cooked to a high enough internal temperature to kill harmful bacteria. Each food has a recommended minimum internal temperature and can only be verified with a food thermometer. For example, bacteria in chicken meat will die if cooked at temperatures over 74°C.
4. Chill: Immediately store groceries in the refrigerator
Bacteria will rapidly multiply if food is left at room temperature. Never store perishable food outside the refrigerator for more than 2 hours or 1 hour if the temperature outside is over 32°C. Set your fridge to stay below 5°C and the freezer section below -15°C. If you want to thaw frozen food, you can use the microwave or immerse it, in an airtight container, in normal-temperature water. Don't let food thaw on the counter because one piece will reach room temperature faster and cause bacteria to grow.
Make sure always to apply food safety principles, especially if we live together or are preparing food for the elderly over 65 years old, children under 5 years old, pregnant women, and people with weakened immune systems because they are at risk of getting a more serious illness if they experience food poisoning. Immediately consult a doctor or the nearest health facility if you experience diarrhea accompanied by a high fever of up to 38°C or bloody diarrhea that doesn't get better after 3 days.
Don't forget to read other health articles only on Fitie!
Sources:
Division of Foodborne, Waterborne, and Environmental Diseases (DFWED). (2022). Fast Facts About Food Poisoning. Centers for Disease Control and Prevention. [online]. https://www.cdc.gov/foodsafety/food-poisoning.html
Division of Foodborne, Waterborne, and Environmental Diseases (DFWED). (2022). Four Steps to Food Safety: Clean, Separate, Cook, Chill. Centers for Disease Control and Prevention. [online]. https://www.cdc.gov/foodsafety/keep-food-safe.html
Windu, I. (2018). Lebih Dari 200 Penyakit Ditularkan Melalui Makanan. Direktorat Jenderal Kesehatan Masyarakat Kemenkes RI. [online]. https://kesmas.kemkes.go.id/konten/133/0/092717-lebih-dari-200-penyakit-ditularkan-melalui-makanan