People eat food every day to nourish their body and savour the flavour. Unfortunately, eating can also harm your body if you are not careful enough. Bacteria, such as Campylobacter, Escherichia coli and Salmonella thrive in food that causes diseases.
In New Zealand, food-borne diseases are a public health concern because approximately 497,000 days are lost for work production and leisure. With more than 119,000 cases each year, the use of food safety test kits and practices is being encouraged. Here are three steps to prevent food-borne illnesses in your home, as suggested by Fort Richard Laboratories Ltd:
Buy the freshest available food in the grocery. Check the expiration and ‘best before’ dates of food packages and buy the ones that won’t expire soon. Get fresh fruits and vegetables. Dairy products should always be pasteurised and stored properly.
Wash and Cook Food Properly
Food-borne pathogens thrive in fruits and vegetables, especially when washed with contaminated water. As micro-organisms are invisible to the naked eye, you must wash and scrub all raw food before preparation. Wash the meat and fish thoroughly and cook them properly to kill the bacteria.
Maintain the Ideal Food Temperature
Maintaining the ideal temperature is important to keep the food fresh and safe. Food is usually safe after cooking but when left stale for more than two hours, bacteria can start reproducing. Wrap and store food properly in the refrigerator, as this prevents the bacteria from growing.
The basic and most important in food safety is your hygiene practices. Wash your hands before handling food because you can easily spread bacteria during food preparation. Keeping your hands clean can keep your food clean as well. Use food safety equipment to ensure the good health of your family.