The World Health Organization has warned that eating food contaminated with bugs can lead to more than half a billion cases of illness a year, stressing that this “global threat” contributed to 351,000 deaths in 2010.
In its first WHO report on this issue, its director-general Dr Margaret Chan stated that “A local food problem can quickly turn into an international emergency.
Owing to this, on Tuesday, April 7, the WHO will be launching its food safety campaign, tagged “From Farm to Plate” which aims to prompt the public and governments to consider where individual ingredients in meals come from and question whether these are properly and safely handled at every stage
World Health Organization leaders are therefore calling on governments to urgently strengthen food safety systems.
Experts have even declared that the majority of lives lost are in Africa and South East Asia
According to the BBC, Unsafe foods, like undercooked meat, can cause 200 problems ranging from diarrhoea to cancer.
It futher noted that changes in food production can lead to more opportunities for meals to harbour harmful bugs or chemicals saying that unsafe foodstuffs can contain many types of harmful bacteria, viruses, parasites or chemicals and these include undercooked meat, fruits and vegetables contaminated with faeces and shellfish containing marine toxins amongst others.
So, let us be very careful to observe simple culinary cautious habits and learn how to be food-safe:
* Separate raw and cooked food – use separate utensils for handling raw foods
* Safe temperatures – do not keep cooked food at room temperature for more than two hours.
* Keep food piping hot (above 60C) before serving
* Use safe water to wash your raw fruits and vegetables and always remember to sprinkle a pinch of salt into the water as you wash.