Food hygiene and Food safety- Not an abate issue

undefined The main motive of food safety is to keep up the necessary produced food from production to consumption without contamination. Not only safety but adequate amounts of nutrients that are essential for a healthy survival should be stocked. Apart from food, the most common source of spreading diseases is sipping polluted water. According to WHO, at least 2 billion people use a drinking water source contaminated with scat.
Why food safety?
Contaminated food can transmit pathogens which can result in being diseased, unhealthy, and can even cause death. Compared with lesser developed countries, developed countries follow strict standards for food preparation whereas the countries yet to be developed don’t follow such norms and standards for food practices.

How the advancement of biotech in agricultural production affects food?

  • By altering the genes that control nutritious constituents of food yields.
  • Extending production with the help of pesticides.
  • By modifying the genes that affect the levels of naturally occurring toxins in food crops.
    Some stats-
  • 1). As stated by the Kellogg Company in 1981, “Through the advances
    afforded by genetic engineering, grains will become more widely accepted
    because of improvements in taste, texture, form, and total nutritional
    profile”
  • 2)The Rockefeller Foundation, in its continuing commitment to the genetics
    of rice improvement, has made major research grants to develop through
    genetic engineering a variety of yellow rice that would produce carotene
    in the grain to help fight vitamin A deficiency in developing countries
    where diets consist primarily of rice (Rockefeller Foundation, 1985).
  • 3)Phytogen, a biotechnology subsidiary of J.G. Boswell Co., one of the
    nation’s largest farms, is attempting to “increase the nutritional quality of
    the protein” in the Russet Burbank potato with recombinant DNA
    techniques (Anderson, 1984, p. 6).
    https://www.ncbi.nlm.nih.gov/books/NBK235027/

The five key principles of food hygiene, according to WHO, are:
● Prevent contaminating food with pathogens spreading from people, pets, and pests.
● Separate raw and cooked foods to prevent contaminating the cooked foods.
● Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.
● Store food at the proper temperature.
● Use safe water and safe raw materials.

Food contamination can happen at any stage, from production to consumption. The contamination can be physical (foreign objects like hairs and residuals of plants), biological (bacteria, virus, microorganisms), chemical (pesticides, additives). According to FSA, the 4 C’s that are cross-contamination, cleaning, chilling and cooking are food safety regulations that have to be taken seriously. Inappropriate practice, improper heating such as undercooking, cooking, again and again, poor hygiene, and the re-use of leftovers, are responsible for causing 14% of these diseases. These small things have to be considered seriously as they can cause severe illness.
What are foodborne diseases?
Commonly known as food poisoning, these are caused by the consumption of inappropriate or contaminated food and water. The microbes that cause foodborne diseases generally enter through the GIT and cause diarrhea, vomiting, etc. According to 2011 data from the Centers for Disease Control and Prevention (CDC), it was estimated that in the United States, one out of every six persons was infected with foodborne illness (48 million people) and that foodborne illnesses resulted in 128,000 hospital cases and 3000 deaths.

FOOD SAFETY FIRST FOR HEALTHY CITIZENS!

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