How Safe is our Food?

By:- Azfar A Khan (Mr.)

All of us take food three to four times daily but we seldom know whether the food we’re consuming is safe and free from all types of food-related hazards? It will be possible if we have some knowledge about these hazards. In this article, it will be explained as to what food-related hazards are, how they can be identified and how they can be controlled. The need for food safety was recognized in the late 1950s when the astronauts had to be sent into space. They were required to have food that was 100 per cent safe and free from all types of hazards. To that end, a company with the name of Pillsbury was awarded the contract to produce hazard-free food for the astronauts. Stringent safety requirements were placed on this company and as a result, Pillsbury developed processes to prevent the occurrence of food safety hazards while laying a basis for food safety standards. The main contributing factors for the food-borne diseases are the pathogens (bacteria), which enter the food through various sources. If we are aware of these sources, and control them well, we can effectively prevent our food products from becoming contaminated. Imported food is another potent source of food-borne diseases. One should be careful about its use as it may not always be fit for human consumption. It’s the responsibility of the government agencies to ensure that the imported food hasn’t been subjected to the overdose of highly poisonous pesticides and fertilizers. In one instance, a country exported cough syrup that contained engine oil which resulted into the death of more than 50 people. The imported food should be thoroughly tested before it’s allowed to be consumed by the general public. The testing should be carried out by a laboratory that’s accredited in accordance with the requirements of the International Laboratory Management System (ISO 17025). There’re countries in this world which, though, export food items yet have no unified food standard of their own. At least, they can adopt the already existing international food safety standard i.e. HACCP (Hazard Analysis Critical Control Points). But still, it’s difficult to carry out a 100 % check of all the food items due to the huge cost involved. In USA, only 5 % food is checked by the inspectors of Food and Drug Administration (FDA) whereas 95 % goes unchecked. In one of the super markets in Chicago, I happened to buy some pastries whose expiry date was found to be over just by one day. When I pointed out this anomaly to the manager of the supermarket, he was extremely apologetic and thankful and sent the entire lot to the dustbin in front of me. May be, it was just an inadvertent omission! Recently, when a food disease, salmonella, originated in contaminated peanut butter products, President Obama showed his concern about the USA's decades-old food safety system which he said was a "hazard to public health." and in need of an overhaul. Since this disease began in 2008, nine deaths have occurred and 700 fell sick. It may be mentioned that the hazard-free food that you eat has to go through various stages before it reaches your plate on the dining table. These stages are: growing process, cutting, storing, washing, preserving, chilling, cooking, and serving. Pathogens can enter the food items from any of these stages. Our aim should be, as far as possible, to prevent their entry to the food items. The food safety standard HACCP also focuses on prevention and not on end-product testing. HACCP builds food safety into the manufacturing process. One of the easiest ways to control infection and that which is in our control is hand washing. This simple habit requires only soap and warm water. Throughout the day you accumulate germs on your hands from a variety of sources like direct contact with people (hand-shake being one of them), foods, surfaces contaminated with bacteria, etc. If you don't wash your hands frequently, you can infect yourself with these germs by touching your eyes, mouth or nose which act as carriers to food-related illnesses. In food safety, there are four cardinal principles which mainly pertain to food handling, cooking, and storage and are considered important in preventing food- borne diseases. These principles are: • Clean — Wash hands & surfaces. • Separate — Do not cross-contaminate. • Cook — Cook food to proper temperatures. • Chill — Promptly cool in refrigerator. The bacteria aren’t visible to the naked eye; also, we can’t smell them; we can’t taste them either; hence, we should be watchful of their presence in every step of the food preparation process and follow the above proven principles in letter and spirit to keep our food safe. In the third world countries, there’s no concept of awareness about food safety! In one of the countries that I visited, I observed that the size of the spinach displayed in a vegetable shop was abnormal and its colour was also dark green. Upon investigation, it was revealed to my horror that the entire vegetable in the area was being grown in fields where the effluent of all the tanneries was being discharged. This spinach was laden with heavy metals. I also observed that the poultry in the area was taking water from the same contaminated fields whose meat and eggs were being consumed by the people of the area. The buffaloes were taking the same water whose milk was being consumed by the population. To avoid food-borne diseases, following precautions would be helpful:- • Always check the expiry date on the food item before buying. • Do not keep raw food with cooked food at one place. • Before buying packages of poultry or meat, ensure that the packages aren’t torn or leaking. • While purchasing eggs, select those which are kept in the refrigerator. • After purchasing food, take it home straightaway as otherwise bacteria would keep multiplying in the food with the passage of time. • While storing meat or poultry ensure that the same are wrapped properly. • Wash your hands before and after handling food. • Don’t use that food which’s left out at room temperature for more than 2 hours. • While cleaning dishes, you may dry them with a tea towel; but the towel must be washed in hot water once or twice a week. • Cook your food thoroughly at required temperature.

Azfar A Khan,

E-mail: azfar44@hotmail.com