Rosalee Brown - DIETITIAN'S DESK

Have you ever said, 'If it doesn't smell off, then it must be okay'. This food 'smell test' is practised by many people, but is it safe? In this hurricane season, let's examine what makes food bad for consumption and what causes an 'off' smell.

What makes food bad for consumption? Generally, when food is adulterated with harmful living organisms or the toxins (poisons) produced, this causes 'bad food' and illness when eaten. Food smells 'off' in general because of fermenting sugars, rancidity of fats and the enzymes produced by micro- organisms.

Look for:

Contaminated soil and water

Vegetables, fruits, ground provisions and other foods can easily come in contact in this hurricane season with water contaminated by sewage and other disease-causing agents. These foods can then become carriers of harmful organisms which can be lethal to you and your family. In this case, the sense of smell will not give you a clue!

Rodents

Rodents are flushed out of their holes during periods of heavy rainfall and often make a beeline to food storage areas. Their urine and droppings can go undetected, even by the nose, and the food chain will continue to your dining table.

Incorrect temperatures

Meats, milk and other dairy, eggs, and prepared foods kept below recommended temperatures, provide the perfect medium for harmful organisms to multiply to unsafe levels. Once these foods are brought back to safe temperatures, they might appear wholesome but the microorganisms are usually dormant, awaiting the right temperature to unleash terror in the body after consumption.

Unwashed hands, utensils

Poor hygiene coupled with scarce and unwholesome water can contaminate foods and utensils with harmful body fluids and other disease-carrying germs.

What to do

Follow recommended hygiene practices:

Wash hands before handling foods.

Dispose of all waste, including body waste, properly.

Wash fruits, vegetables and other uncooked provisions with clean, safe water. Add a few drops of bleach to the final rinse to sanitise the food.

Wash utensils and kitchen towels properly and dry them thoroughly. Cover utensils to protect them from flies and rodents.

When there's disruption in electricity supply, cook enough for immediate consumption, eliminating the need for storage.

If you are uncertain about the storage practices of the person who supplies you with fresh foods, stick to canned and other prepared foods during this period.

Be careful where you eat out in the period after the hurricane. Be concerned about the restaurant's hygiene, water supply and temperature control.

Keep safe and remember when in doubt, throw it out.

Rosalee M. Brown is a registered dietitian/nutritionist who operates Integrated Nutrition and Health Services; email: yourhealth@gleanerjm.com.