Prevention of food poisoning

Most cases of food poisoning are caused by eating food contaminated with large numbers of pathogenic bacteria but food poisoning can also be caused by viruses, chemicals, poisonous plants and fish.

In the United States, the incidence of food poisoning is on the rise. The food chain is longer today than it was in the past, which means food supply passes though numerous hands before it reaches people’s table. 

According to CDC, nearly 25% of victims of food borne illness get it from a home cooked meal.

Food poisoning is especially dangerous for elderly people and for people who are immunocompormised or pregnant.

There are two aspects to the prevention of food poisoning.
*Food handler must as far as possible prevent bacteria from entering food maintaining a high standard of personal hygiene and by being aware of all possible source of contamination.

*A food handler must discourage the multiplication of any bacteria which may be present so that the numbers never become sufficiently large to cause an outbreak of food poisoning. This can be done by preparing, cooking and storing foods correctly.

Some important guidelines to prevent food poisoning:
*Avoid undercooked meat or unpasteurized milk product
*Never keep reheating food – once cooked it can only be reheated once
*Avoid buying foods where hygiene may be poor
*Buy and use fresh foods and in date
*Avoid food for buffest that is not served very hot or chilled or that suspected has been there for a long time at ambient temperature
*Keep raw food covered and away from cooked food
*Cover food up or put it in sealed containers so that flies cannot lay eggs on it.
Prevention of food poisoning