VDH: How to cook and store food properly to avoid getting sick

AI News Q&A (Free Content)

Q1: What are some common pathogens responsible for foodborne illnesses, and how do they affect the human body?

A1: Foodborne illnesses are primarily caused by pathogenic bacteria, viruses, parasites, and toxins. Common pathogens include E. coli, Salmonella, and Listeria. These pathogens can lead to symptoms such as vomiting, diarrhea, fever, and abdominal cramps. The body's immune response to these pathogens can vary, with symptoms sometimes delayed, making it hard to trace back to the ingested food.

Q2: How did the West Coast E. coli outbreak of 1993 lead to the establishment of STOP Foodborne Illness?

A2: The West Coast E. coli O157:H7 outbreak in 1993, which occurred in California and the Pacific Northwest, led to the creation of STOP Foodborne Illness (formerly Safe Tables Our Priority). This non-profit organization focuses on preventing illness and death from foodborne pathogens, aiming to raise awareness and improve food safety practices.

Q3: What are the WHO's Five Keys to Safer Food, and why are they important in developing countries?

A3: The WHO's Five Keys to Safer Food are guidelines designed to promote food safety and reduce foodborne illnesses. They include: keep clean; separate raw and cooked food; cook thoroughly; keep food at safe temperatures; and use safe water and raw materials. These keys are crucial in developing countries where food contamination is a major health issue. Adaptations like community engagement and infrastructure improvements are required to implement these practices effectively in resource-limited areas.

Q4: What challenges do developing countries face in implementing the WHO's Five Keys to Safer Food?

A4: Developing countries face challenges like lack of infrastructure, limited access to clean water, and cultural norms that may hinder the adoption of food safety practices. Innovations like tippy taps for handwashing and promoting low-cost food preservation methods can help. Addressing these challenges is essential for reducing foodborne illnesses and improving public health outcomes.

Q5: How did the COVID-19 pandemic impact food safety practices among Jordanian women at home?

A5: During the COVID-19 pandemic, a study among Jordanian women revealed changes in food safety knowledge, attitudes, and practices. Many women improved their food handling practices, such as washing hands more frequently and ensuring food is cooked thoroughly, due to increased awareness of hygiene during the pandemic. This shift highlights the importance of public health education in improving food safety practices.

Q6: What economic impact do foodborne diseases have globally, particularly in low- and middle-income countries?

A6: Globally, foodborne diseases result in significant economic losses estimated at $110 billion annually, particularly affecting low- and middle-income countries. These diseases contribute to 600 million illnesses and 420,000 deaths each year, emphasizing the need for effective food safety measures to reduce the economic and health burden.

Q7: Why is it important to adapt food safety guidelines to local conditions in resource-limited areas?

A7: Adapting food safety guidelines to local conditions in resource-limited areas is crucial because generic guidelines may not account for challenges such as lack of refrigeration or clean water. Tailored solutions like using locally available resources and considering cultural practices can improve adherence to safety measures and significantly reduce foodborne illnesses.

References:

• STOP Foodborne Illness - Wikipedia
• Foodborne illness - Wikipedia
• Perspectives on barriers to implementing WHO's five keys to safer food in resource-limited rural areas of developing countries - Batch, Kress, Gama, Ng’ong’ola-Manani, Chiutsi-Phiri, Corner, Kumwenda, Kaonga, Kamndaya, Monjerezi, Leslie and Matumba
• Food safety knowledge, attitudes, and practices among Jordanian women handling food at home during COVID-19 pandemic - Al-Jaberi et al