When food is safe and nutritious, it is vital to sustain life and promote good health. However, if contaminated with harmful bacteria, viruses, parasites, or chemical substances, it can cause foodborne diseases and even result in fatalities.
The global community observes World Food Day on October 16, under the theme “Right to Food for a Better Life and a Better Future,” which promotes the global campaign to end hunger and ensure that
everyone has access to safe and nutritious food, the Gauteng Department
of Health (GDoH) wishes to raise awareness of safe steps in food handling, cooking, and storage as they are essential in preventing
foodborne illness.
Recently, the Gauteng Province has been experiencing a large number of
people presenting with foodborne illnesses, some resulting in acute poisoning and even death due to incorrect food handling, cooking, and storage.
The safe steps in food handling include hygiene measures such as washing hands, thoroughly cleaning the food being prepared such as fruits and vegetables with clean water, and cleaning surfaces where food is being prepared. It is also important to separate raw food away from ready-to-eat items to avoid cross-contamination when storing; cooking all raw meat such as beef, pork, lamb, and poultry thoroughly, and ensuring that food is kept at the correct temperature.
Most food poisoning incidents are a result of contamination due to food being stored near chemicals such as pesticides and rodenticides. It is
important that the public avoids using any chemicals near food or drinks to prevent accidental ingestion or contamination.
The public is warned to never buy food that has passed its expiry date as the quality of food is compromised and may result in food poisoning.
As part of efforts to raise awareness on the prevention of foodborne illnesses in the province, the Gauteng Outbreak Response Team consisting of multiple stakeholders and municipalities is currently conducting a food safety blitz in spaza shops, street vendors, and schools providing health education on food poisoning, nutrition, hand hygiene and hand washing. Kitchen staff in schools are orientated on food handling,
food storage, food preparation, hygiene, and hand washing as well.
By Simphiwe Nkosi