Each year, foodborne illnesses affect an estimated 600 million people around the world, as reported by the World Health Organization. One of the main causes is bacterial contamination, which is when a person gets sick from eating contaminated food.
Although it is a widespread phenomenon, few know the very high risk of eating contaminated food and how to eliminate it. Forunfortunately, we can do a lot to prevent this from happening, to protect ourselves and others.
How food is contaminated
Bacterial contamination occurs when bacteria multiply on food and cause it to spoil. If we eat this contaminated food, we can contract a foodborne illness, such as food poisoning or food infection (think salmonella or listeria we have already talked about).
Bacteria can be transferred to food in various ways: through utensils, through people handling food, through contaminated food. Bacteria exist naturally on raw meat, poultry and fish and can grow on food left in the “danger zone”(Between 4 and 60 ° C) for too long (bacteria can replicate at an exponential rate in as little as 20 minutes when in this temperature range). They also multiply when food is not kept at adequate temperatures. Also, if food at risk of contamination has been left in the danger zone for more than 2 hours, it is best to throw it away.
Side effects from bacterial contamination include stomach pain, loss of appetite, headache, nausea, and diarrhea. These symptoms usually occur within 24 hours of eating contaminated food, but can sometimes appear days or weeks later, depending on the type of bacteria.
Few people know the very high risk of eating contaminated food and how to eliminate it
There are things we can do to reduce the risk of foodborne illness. Eg:
- Carefully read the expiration dates of foods and avoid buying foods close to the expiration date (unless you intend to eat them immediately);
- Place raw meat and poultry in separate grocery bags from the rest of the groceries;
- Sanitize reusable shopping bags before and after shopping;
- Avoid eating unwashed raw products;
- Take perishable foods last when shopping to reduce the time they spend in the danger zone (milk, meat, poultry and pasta salad);
- Put the food away immediately once you get home.
Tips for storing food safely
- Set the refrigerator temperature to 4 ° C or less, and the freezer to -18 ° C or less.
- Store raw meat and poultry in a sealed container or plastic bag on the bottom shelf of the refrigerator to prevent their juices from contaminating other foods;
- Use chilled leftovers within 2-3 days and cook them at suitable temperatures;
- Refrigerate leftovers within 2 hours of cooking;
- Proper cooking and reheating of food: When heated to temperatures above 60 ° C, bacteria are unable to survive and begin to die.
We also make sure to follow safe practices for handling food, sanitizing hands and using well-cleaned kitchen utensils.
