Written By: Bhavyajyoti Chilukoti | Updated : April 3, 2015 4:48 PM IST
Foodborne illnesses are the major cause of health burden all over the world leading to high risk of death and clinical complications, according to the National Centre for Disease Control, India. Food borne infections (caused by consumption of food contaminated by micro-organisms) and food-borne intoxications (caused by consuming foods that are already contaminated with toxins) are the common causes of food-borne illness. With safe food practices, maintaining normal hygiene and sanitation one can significantly reduce their risk of food borne diseases.
Wash your hands properly:
Disease-causing bacteria are present everywhere and can survive in any place including your hands. So wash your hands properly for around 20 seconds with soap and water by scrubbing between your fingers, backs of your hands and under your nails. Read more about Wash hands the right way to prevent diseases
Keep your surfaces clean:
Keeping yourself clean is not sufficient to restrict food-related diseases. You should also keep your kitchen surfaces clean and wash your utensils the right way as the chances of bacteria to survive in these places is very high. Rinse your utensils and cutting boards with soap and hot water and clean your kitchen surfaces with a bleach solution to prevent food-related diseases.
Avoid cross-contamination:
Cross-contamination (transfer or movement of bacteria from one person, object or place to another) is the most common cause of food-borne illness. Use separate plates, knifes and cutting boards for raw vegetables/fruits and uncooked meat, fish, poultry or eggs. Keep raw material and cooked food separately to avoid cross contamination and prevent food-infections.
Cook to the right temperature:
Cook food at the right temperature (above 140 degree F) to kill the bacteria and avoid the chances of getting affected by food infections. Try to eat food that is slightly warm or microwave (165 degree F) food thoroughly before meals and refrigerate the leftover stuff quickly.
Store/refrigerate promptly:
The chance of bacterial growth in many foods is high and hence they should be quickly refrigerated. Store foods that tend to spoil quickly (milk, meats, etc). Store vegetarian and non-vegetarian foods in separate containers and different shelves in the refrigerator. Always marinate your foods in the refrigerator, never in the kitchen sink or on the counter. Read more about how to keep your fridge odour-free.
Use safe raw materials and water:
Wash fruits and vegetables properly even if you wish to peel them as the residual pesticides and bacteria present in them may cause infection. Always use clean water for cooking your food and to wash the raw materials.
References:
Food Safety Prevention and Education CDC
The Five Keys to Safer Food Programme WHO
7 Ways to Prevent Foodborne Illness FDA
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