Food safety
Food safety is crucial for preventing foodborne illnesses, which can result from improper handling, preparing, or storing of food and beverages. Many contaminants, including bacteria, viruses, and chemicals, can lead to serious health issues, often without visible signs. Globally, about one in ten people are affected by contaminated food each year, with significant mortality rates attributed to food poisoning. Symptoms of foodborne illness can vary from mild gastrointestinal discomfort to severe complications requiring medical treatment. Certain populations, particularly those with weakened immune systems, young children, the elderly, and pregnant individuals, are at a higher risk of severe outcomes from food contamination.
To mitigate these risks, following food safety guidelines throughout the food production chain is essential. This includes careful shopping practices, thorough cleaning and sanitizing during food preparation, and proper cooking temperatures to eliminate harmful contaminants. Additionally, attention must be paid to storing leftovers correctly and reheating them to safe temperatures to prevent the growth of bacteria. Understanding and implementing these food safety measures can significantly reduce the likelihood of foodborne illness and promote overall public health.
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Food safety
Food safety refers to the safe handling, preparing, and storing of foods and beverages to prevent foodborne illness such as food poisoning. Most times, people cannot see, smell, or taste food contaminants. These can make a person very ill and lead to serious health issues. Food can be contaminated in any stage of the production chain, but people can take steps to prevent foodborne illnesses. According to the World Health Organization (WHO), one in ten people worldwide are sickened from eating contaminated foods each year, and more than four hundred thousand people die every year from food poisoning.
Background
Food poisoning is a serious issue, but it is preventable. Bacteria, viruses, chemicals, molds, toxins, parasites, allergens, and other contaminants can cause foodborne illnesses. Symptoms can range from mild to severe and differ according to the type of contaminant. Signs of food poisoning can appear within minutes to hours of consuming a contaminated food or beverage. Some common effects of food poisoning include upset stomach, stomach cramps, fever, nausea, vomiting, and diarrhea. The symptoms can last from hours to days.
Severe food poisoning may require medical treatment, as it can lead to long-term health issues or even death. Untreated foodborne illnesses can cause health problems such as arthritis, brain and nerve damage, and hemolytic uremic syndrome (HUS), which can lead to kidney failure. People should seek medical attention if they experience severe symptoms, including a fever over 101.5 degrees Fahrenheit (38.6 degrees Celsius), bloody stools, inability to keep liquids down from frequent vomiting, and diarrhea that lasts for a few days. People who experience mild vomiting and/or diarrhea should prevent dehydration by consuming plenty of fluids. Signs of dehydration include decreased output of urine, dry mouth and throat, and dizziness.
Certain groups of people are at higher risk of acquiring foodborne illnesses. For some people, especially those with compromised or weakened immune systems, the effects of food contamination can be very serious and even fatal. These groups include people who are very young or older; people with conditions such as alcoholism, autoimmune diseases, cancer, diabetes, HIV/AIDS, and liver or kidney disease; and people who are pregnant. Individuals from these groups should be familiar with food safety steps to safeguard against food poisoning.
Overview
People should follow food safety guidelines to prevent contracting or spreading foodborne illnesses. The producer, distributor, or preparer can contribute to contaminating food and beverages; therefore, every person along the production chain should follow certain steps to prevent contamination. Individuals can also take measures when shopping, when preparing foods, and while cleaning up after cooking.
People who purchase foods at grocery stores should check expiration dates on all foods. Shoppers should avoid buying any meat, fish, or produce that is in torn packaging, looks strange or off-color, or smells bad. Meat, fish, and produce should be placed in plastic bags to avoid cross contamination of other foods when shopping. People should shop for refrigerated or frozen foods last to ensure these foods do not stay out at room temperature for prolonged periods. They should avoid purchasing produce with pierced or bruised skin, or eggs with broken or cracked shells. Once home, shoppers must quickly refrigerate and freeze items that need to be kept cold or frozen. They can freeze any meat or fish that they will not cook within two days.
Individuals should wash their hands before handling or preparing any foods. They should also wash their hands during food preparation, such as after handling raw meat or fish. Proper thawing instructions for meat and fish should be followed to prevent the growth of bacteria and spread of contaminants. It is advised that meat or fish be thawed in the refrigerator or microwave and not at room temperature. Once thawed, individuals should cook meat and fish immediately to destroy any bacteria the foods may contain. Meat must be cooked until it reaches the proper temperature as measured with a food thermometer or is no longer pink on the inside. Ground meats should reach 160 degrees Fahrenheit (71 degrees Celsius) to 165 degrees Fahrenheit (74 degrees Celsius). Poultry should be cooked to 165 degrees Fahrenheit. Steaks, chops, and roasts are done when they reach an internal temperature of at least 145 degrees Fahrenheit (63 degrees Celsius). Individuals should cook fish until it is opaque and reaches 145 degrees Fahrenheit.
People should wash all produce before consumption. Outer leaves of greens and lettuce should be removed and discarded. Individuals should avoid eating runny egg whites and yokes, and cook eggs thoroughly to avoid food poisoning.
After cooking, any surfaces that were exposed to foods should be cleaned and sanitized with warm soapy water or commercial cleaning products. This includes a person's hands, countertops, utensils, cookware, serving ware, and cutting boards. A thorough cleaning ensures that bacteria are killed and other contaminants are not spread to other foods or surfaces. Paper towels can be used to clean or dry items, and should then be discarded. Any towels used during preparation and clean up should be washed in hot water.
People should handle leftover foods with care to avoid bacteria growth. Hot and cold foods must be kept at the correct temperatures. All leftovers must be placed in the refrigerator or freezer within two hours. Any foods left out longer than this should be discarded because bacteria can quickly multiply in foods left out at room temperature for too long. Foods should be wrapped or stored in shallow containers (to allow foods to cool quickly) with lids. Refrigerated leftovers should be consumed within three to four days, and thrown in the trash after that. Uneaten frozen leftovers should be discarded after two months. All leftover foods should be reheated to at least 165 degrees Fahrenheit before consuming.
Bibliography
"About Four Steps to Food Safety." Centers for Disease Control and Prevention, 29 Apr. 2024, www.cdc.gov/food-safety/prevention/index.html. Accessed 12 Dec. 2024.
"Food Poisoning." FoodSafety.gov, www.foodsafety.gov/poisoning/index.html. Accessed 12 Dec. 2024.
"Food Safety." World Health Organization, 4 Oct. 2024, www.who.int/news-room/fact-sheets/detail/food-safety. Accessed 12 Dec. 2024.
"Safe Food Handling." US Food and Drug Administration, 5 Mar. 2024, www.fda.gov/food/buy-store-serve-safe-food/safe-food-handling. Accessed 12 Dec. 2024.