By Eulalee Thompson, Staff Reporter
Germs that cause foodborne illnesses are just lurking around the
dinner table, more than willing to spoil the yummy Christmas feast.
HMMM! YUMMY! What's Christmas celebrations without plenty of food and then some. But your sumptuous honey-baked chicken, delicious macaroni and cheese and creamy eggnog could all turn into a feast of disaster if care is not taken to carefully handle, cook and store the food.
Bacteria, naturally lurking around in food, are just waiting for the ideal conditions to multiply and cause foodborne illnesses turning holiday festivities into frequent treks to the water closet.
Bouts of diarrhoea, abdominal pain, nausea and vomiting soon after eating contaminated food are sure signs and symptoms of being hit by a foodborne illness bug. The World Health Organisation (WHO) indicates that foodborne illnesses are a widespread and growing public health problem, both in developed and developing countries and that while it is difficult to estimate the magnitude of the condition, worldwide, it is estimated that in 2000 about 2.1 million people died from diarrhoeal diseases. The diarrhoeal diseases would include those taking contaminated food and drinking water
At the top of the list is salmonellosis, caused by the Salmonella bacteria, and usually
multiplies, according to the World Health Organisation, in poorly-handled eggs, poultry, meats, raw milk and chocolate. Its symptoms include fever, headache, nausea, vomiting, abdominal pain and diarrhoea. But although salmonella is one of the main causes of foodborne diseases, detection and control of outbreaks are generally complicated by the large number to serotypes, more than 2,200 serotypes of Salmonella species which have many subtypes.
The raw eggs used in the preparation of the eggnog are to be taken with care. The experts advise that by cooking eggs, any potentially-harmful bacteria will be destroyed but eggnog left for too long at room temperature, could be harmful to one's health.
Beside salmonellosis, there are many other foodborne diseases, naturally occurring toxins, metals, parasites, viruses, chemicals and other agents that could be lurking around the dinner table but instead of bothering too much about these germs and pests, it is much wiser to follow the basic public health measures normally recommended by health officials to prevent foodborne illness.
TIPS TO PREVENT FOODBORNE ILLNESS:
On the matter of food storage, prompt refrigeration is advised to prevent the growth of bacteria. Set the freezer and refrigerator at cool temperatures (about five degrees celsius for refrigerator).
Always wash hands properly before handling food. Counter tops and other surfaces where food will be prepared should also be cleaned, bearing in mind that bacteria can be spread on cutting boards, sponges and knives.
Prepare your foods separately. For example, in the case of raw meat, poultry and seafoods, the experts warn against the spread of germs moving from one of these food items to another and against the juices of these raw food getting on ready-to-eat food.
Cook your food properly. This means that food should be heated long enough and at a high enough temperature to kill harmful bacteria that can make you sick.
Remember some groups of people are more at risk such as older citizens, young children, persons with some of the chronic illnesses and those with immune-compromised conditions.
