How safe is your food?
We eat to live, and food gives us the energy for our daily activities, it helps build our body and protects us from diseases, but at same time food can become the vehicle for disease causing organisms and other substances which are harmful to us.
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It is known that there are over 200 diseases caused by unsafe food, ranging from diarrhoea to cancer.
The World Health Organisation (WHO) has estimated that 1.8 million people die annually from diarrhoea as a result of contaminated food and water.
To ensure that food doesn’t become harmful to us, we must be aware of food hazards. The knowledge about these dangers to our food and their prevention are important to our eating safe.
The main hazards to our food can be grouped as biological hazards, chemical hazards and physical hazards. These hazards enter our food through cross-contamination, unhygienic practices by food handlers, unsafe food preparation and improper storage practices.
Biological hazards include certain pathogenic microorganisms, their derivatives and other parasites.
The main microorganisms that cause food poisoning can be grouped as bacteria, viruses and moulds (mycotoxins). Other biological hazards are those referred to as allergens, which are biological derivatives that can be found in food naturally or as a result of being added during processing.
Biological hazards can be present in food and may not be easily noticed by just observing with the naked eyes or by tasting. Therefore, food that tastes well, looks good and smells well is not an indicator of safe food.
Salmonella, campylobacter and E.coli are some of the common food pathogens that affect millions of people worldwide.
In recent times, Ghana was not spared from the effect of unsafe food handling practices, resulting in a cholera epidemic which even claimed some lives. Cholera and typhoid are bacterial diseases which can be transmitted through food.
Another lethal bacterial disease is Listeriosis caused by the bacteria Listeria monocytogenes. Although the occurrence is relatively low, the effect of its presence can be detrimental and widespread.
One major factor which enhances its growth is its ability to grow at low storage (4°c) temperatures. Listeriosis can lead to unplanned abortion in pregnant women and death of new born babies.
Furthermore, among the elderly and those who are immuno suppressed individuals, such as those with HIV/AIDS, listeriosis can be severe and lethal.
In order to reduce the risk of these pathogenic microorganisms, good handling practices are important during food preparation and processing which reduces chances of cross contamination from food contact surfaces onto fresh food products and from raw uncooked meats to fresh foods.
Some food products from milk, poultry and other animal products in their raw form, as well as in their processed form, are mostly implicated in these food-borne diseases.
Viral infection can be deadly, not forgetting the recent Ebola virus epidemic. However, there are those such as Norovirus and Hepatitis A which can be transmitted through food, especially raw or undercooked seafood.
In most cases, infected food handlers are implicated. It is, therefore, important that consumers give considerations to the safety of seafood when shopping for them.
Some parasitic worms such as trematodes and tapeworms can also be transmitted through foods. Other parasites like Cryptosporidium, Entamoeba histolytica, Acaris and Giardia get into our foods through the soil which can end up in leafy vegetables.
Some other hazards which are chemical in nature can end up in food making it unsafe for consumption. These include weed killers, pesticides and insecticides used by farmers.
An important measure to ensure the safety of food products is to buy raw products from approved suppliers.
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Cleaning agents and pest control substances can also find their way into our foods through contamination. This makes it necessary for food handlers to take precautions, for example storing chemicals away from food stores particularly in food service establishments such as restaurants, fast food joints and other food outlets.
Furthermore, it is also important that chemicals are used according to manufacturer instructions.
Allergens are substances, usually proteins, which trigger the immune system to respond and the response might result in anaphylactic shock or even death. Other symptoms include swellings, flushing of skins, asthma, rashes, vomiting and abdominal pains.
It is important that consumers know the food they are allergic to and food producers communicate clearly menu descriptions and their ingredients. Some foods which commonly trigger allergic reactions include pea nuts, eggs, snails, fish, certain cereals and grains.
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Though physical hazards in foods can be easily identified than biological agents, they are also potent in causing harm. I just remember the last time I chewed pebbles in my favourite ‘waakye’ but luckily for me I didn’t have cracked teeth.
Other physical hazards include broken glass, nails and metal pieces such as pins and blades.
Food safety is far more than an individual’s choice of safe food it is a public health function which requires concerted efforts from government organisations, healthcare providers, regulatory agencies and all other stakeholders in the drink and food sector.
This is because food safety management ensures that food is safe throughout the whole food supply chain, from farm to fork.
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As we wait for health services and government to do their part on food safe issues, we can heed to WHO five keys to safer food
• Keep clean; hands clean, food area clean and preparation clean
• Separate raw and cooked or ready to eat foods
• Cook thoroughly
• Keep food at safe temperature
• Use safe water and raw material
Next time you go grab your favourite meal, think about its safety before you take a bite.
The writer is with the Department of Family and Community Health,School of Public Health, University of Health and Allied Sciences.