Food poisoning is real, be careful The last place you would expect to suffer food poisoning is at the buffet table of a five-star hotel; or lunch at an upscale restaurant in the high-brow areas of the city. But in reality, you can suffer food poisoning right from the food cooked in your own kitchen or at the fancy restaurants you love to patronise. Food poisoning has led to the death and hospitalisation of many people. One would not forget in a hurry how a mother and her three undergraduate daughters died from food poisoning in Imo State last year. Reports say the deceased mother and three of her five kids died on admission after a meal of okra soup and eba which she prepared in her home in Umueze, Egbelu Nguru, Okpala Local Government Area of the state. Again, last July, at least 20 children died and dozens took ill and were hospitalised after eating a lunch of rice, soybean and pulses provided by their school in Chapra district, India. Food poisoning could be mild, with symptoms such as diarrhoea and vomiting; or severe, which could lead to days of hospitalisation or death. Experts state that once the safety of a food is physically or genetically compromised, it should be regarded as a poison. Renowned analyst, Dr. Ronald Odewale, says any food, food product or meal whose composition has been damaged either through the process of planting, harvesting, preservation or circulation and preparation can be poisonous to the body. Odewale says though many do not see food as something that could cause harm or cut their life short, food poisoning is a leading cause of gastro-intestinal diseases and other damages that could reduce the quality of the affected person’s life. He states, “To a layman, we will say ‘safe food’ is anything that is eaten and which does not endanger life. Yet, food safety is something we must take seriously every day. Food endangers your life when it contains dangerous substances or toxins that are capable of wreaking havoc on health. That is why we must watch it. “For example, many go to the market in search of rotten tomatoes or pepper to prepare their soup; this is dangerous, as you are feeding your body with toxins. We cannot treat our mouths like a dustbin that accepts anything thrown into it.” Odewale notes that food can be poisoned by biological, chemical or physical agents; while it can also be contaminated through man-made activities or other environmental factors. The expert lists man-made activities as including the use of food dyes and colouring, addition of preservatives and chemicals to some processed foods, and under-processing of certain food items such as garri (cassava flour), all of which have been known to cause death. “Many foods in the market can be poisoned with or without the consumer’s knowledge. When they sell akara for you in newspapers, it is with your knowledge. But when dye is added to palm oil, Red Six (a chemical) is added to suya, or potassium bromate is added to bread, that is a form of deceit that goes on every day, especially in Nigeria where regulations and policy on food safety are lacking,” he explains Food safety is a shared responsibility between government, through its agencies, and all parties involved in the food chain, according to the President, Institute of Public Analysts, Dr. Dahiru Adamu. He states, “Ensuring that food is safe starts from the farmer who is planting and harvesting, to the regulatory agencies who should monitor the handling, storage, processing, packaging , transportation and sale of the food product till it gets to the consumer. “Consumers need to be aware of the importance of food safety in protecting themselves against food poisoning, both in the choice and preparation of their food.” Though no meal is 100 per cent safe, however, it is largely possible to reduce potential hazards in them through some basic methods of preservation, experts enthuse. They highlight some preventive measures one can take as the consumer and end-user of food products to ensure that the foods they buy in the market or in restaurants are safe for consumption. Here are some common food poisoning risks and how to protect yourself. Listeria in raw fruits and vegetables The dangerous listeriosis outbreak of 2011 has many people rethinking the rules about food safety and food poisoning. Listeria bacteria can contaminate fresh produce. Symptoms of infection include fever, muscle aches, upset stomach, or diarrhoea — occurring two days to two months after exposure. Safety: Scrub raw produce and dry before cutting. Store in fridge below 40° F. Clean everything in contact with a whole watermelon and other fruits. Unpasteurised dairy Dairy products made with raw milk, including yogurt and soft cheeses like Brie, feta, and Mcan harbor listeria. Because listeria can live at colder temperatures, simply refrigerating these foods won’t kill the bacteria. People at highest risk of getting sick include the elderly, pregnant women, and people with weakened immune systems. Check the label of dairy products and make sure it’s clearly marked “pasteurised. Poultry and eggs Salmonella bacteria can taint any food, although there’s a greater risk from animal products because of contact with animal faeces. In chickens, it can infect eggs before the shell forms, so even clean, fresh eggs may harbor salmonella. Symptoms include stomach cramps, fever, and diarrhoea 12 to 72 hours after exposure. Illness usually lasts four to seven days. Never eat raw or lightly cooked eggs. Cook poultry to 165° F. Keep raw poultry separate from other foods. Wash hands, cutting boards, utensils, and countertops after handling. E. coli: Raw juice and milk Pasteurisation uses heat to kill bacteria. Since most juices you will find at the grocery store have been pasteurised, they pose no risk. However, unpasteurised juices and ciders sold at farms, stands, or in health food stores, can harbor E. coli. The bacteria can also get into raw milk as a result of unclean milking equipment, or manure-soiled or infected udders. Buy only products that have been pasteurised. If you’re not sure, boil before drinking. Thanks
Posted on: Sat, 15 Mar 2014 18:53:41 +0000
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