Patricia Thompson - NUTRITION TALKWHETHER IT is after a flood or hurricane or simply protecting your family's health, ensuring that food is of the highest quality should be given priority. Illness from food poisoning is more common than realised and although you may not require hospitalisation, a weakened body is less productive and handles stress poorly. The conditions to look out for are presented here.
HIGH-RISK FOODS
The longer the food is kept in storage or held unrefrigerated after cooking, the greater the risk of contamination. Moist products carry a greater risk than dry ones especially if they are high in protein like milk, meats, eggs, fish or they contain mayonnaise or gravy. High salt or high sugar content adds a protective element but they are also subject to deterioration, even frankfurters. Also suspect are cans that are rusting, bulging or that have dents since these can create small holes for entry of germs and should be discarded.
Following a flood, all food exposed to flood water should be discarded even those in bottles, since sewage in these waters can seep under the lids and contaminate the food. Metal cans that are airtight should be washed thoroughly, the labels removed and the cans disinfected before opening.
Household bleach can be used for disinfecting and this is also good for cooking and drinking water. Use eight drops of bleach to four litres (one gallon) of water and leave for 30 minutes before drinking. Water can also be boiled, but remember to keep it bubbling for at least five minutes.
FOOD-HANDLING PRACTICES
The greatest risk from food poisoning stems from poor food-handling practices. Hands, food preparation surfaces and equipment should be kept clean at all times. A few pointers are as follows:
1. Countertops should be wiped often
and cleaned of crumbs and spills.
2. Equipment should be cleaned
thoroughly especially in areas with
crevices and surfaces that are not smooth.
3. Clean hands at all times are of priority. Hands should be washed frequently even after handling one food type and moving on to another especially if the first food type was raw.
4. Raw fruits and vegetables should
be thoroughly washed before peeling
and/or eating.
5. Cans or jars should be cleaned or the tops washed before opening.
6. Garbage should be wrapped in old paper or plastic before disposal and garbage cans kept covered at all times.
7. Floors should be cleaned and disinfected to discourage rodents and insects and animals should be kept out of food preparation and eating areas.
8. Use bleach to sanitise dishcloths and sponges regularly. Squeeze dry after use.
Most important is personal hygiene. Do not handle food if you have a cold, fever or skin infection and do not cough, sneeze or talk unnecessarily over food while preparing and cooking. A little care can go a long way in preserving health and vitality.
Patricia Thompson M.Sc., is a registered Nutritionist at Nutrition and Diet Services.
