WHO Tweeted About 5 Keys For Safer Food

According to the World Health Organisation, food should be a source of nourishment and enjoyment. But far too often, it becomes a source of disease and death. Unsafe food is responsible for more than 400,000 preventable deaths every year. We must all commit to safer food and better health.

Foodborne diseases encompass a wide range of illnesses from diarrhea to cancers. Most present as gastrointestinal issues, though they can also produce neurological, gynecological, and immunological symptoms. Diseases causing diarrhea are a major problem in all countries of the world, though the burden is carried disproportionately by low- and middle-income countries and by children under 5 years of age.

Foodborne diseases are caused by the contamination of food and occur at any stage of the food production, delivery, and consumption chain. They can result from several forms of environmental contamination including pollution in water, soil, or air, as well as unsafe food storage and processing. Every year, nearly one in 10 people around the world fall ill after eating contaminated food, leading to over 420 000 deaths. Children are disproportionately affected, with 125 000 deaths every year in people under 5 years of age. The World Health Organization tweeted about 5 keys for safer food, to mark the importance of World Food Safety Day.

Let’s celebrate World Food Safety Day with keys to help you prepare safe and healthy food for you and your loved ones.

• Keep Your Food and Surfaces Clean- Wash your hands often when you prepare food and sanitize all surfaces and equipment used for food preparation.
• Separate Raw and Cooked Food-When you prepare food, make sure you separate raw meat, poultry, and seafood from other food. Separate equipment and utensils you use to handle raw food. Store food in containers to avoid contact between raw and cooked food.
• Cook and Reheat Cooked Food Thoroughly- Especially meat, poultry, eggs, and seafood
• Keep Food At A Safer Temperature- Boil soups and stews making sure that they have reached 70°C. Don’t leave cooked food at room temperature for more than 2 hours. Refrigerate all cooked and perishable food ASAP. Keep cooked food hot before serving. Defrost frozen food in the fridge, not at room temp.
• Use Safe Water and Raw Materials- Use safe water and wash fruits and vegetables. Choose foods processed for safety, such as pasteurized milk. Don’t use food beyond its expiry date.

Over To You:
Keeping these keys can help prevent food-borne diseases. Remember, always wash your hands thoroughly before preparing food and eating.