Are the safest foods in the world found in developed countries? Farmers, producers, markets and restaurants within the food chain must implement strict food safety regulations that are determined very carefully. However, once the food leaves the market, food safety becomes your responsibility.
Are Foodborne Illnesses More Common Than We Think?
Imagine, your muscles ache, you feel tired, and maybe you have a bad stomach. Are you suffering from a very bad flu or cold? The illness you think of as flu may also be a food-borne illness. Sometimes, food-borne illnesses, known as food poisoning, can also be caused by consuming contaminated food. But sometimes its symptoms are confused with other diseases.
Food safety and health experts have determined that they see millions of cases of foodborne illnesses every year. These findings are reported to show a wide range. Because most cases go unreported or It cannot be detected. Since it is very difficult to diagnose food-borne diseases, they show unexpected symptoms such as fatigue, chills, mild fever, dizziness, headache, stomach upset, dehydration due to diarrhea, severe cramps, vision problems and even death. The exact incidence is Although it is unknown, a small percentage of food-borne diseases turn into long-term diseases.
With all this, individual differences must be taken into consideration. Because the symptoms that occur in one individual (for example, in you) after consuming the same food may not be present in another person. Some may not have any symptoms. While there are no symptoms, some may have very severe symptoms. The reaction seen varies depending on the bacteria or toxin, how contaminated the food is, the amount consumed, and the person's sensitivity to the bacteria.
Anyone can get a food-borne disease, but some people are more prone to it. Babies, pregnant women, the elderly, and people with weak immune systems such as HIV or cancer are among these.
Facetic acid, which is generally found in foods prepared under unsuitable conditions. Sweat causes foodborne diseases. In addition, foods can also be contaminated by viruses, parasites and chemicals used at home. With proper preparation and sanitation, most food-borne diseases can be prevented.
Bacteria FACTS
Life begins at forty! A bacterium can multiply between minus ten and plus forty-six degrees Celsius within twenty-four hours and reach trillions, which is an unthinkable number. The question that immediately comes to our mind is, how do their numbers increase so quickly and so much? When the conditions are suitable, the number of bacteria it doubles every twenty or thirty minutes.
Even if their numbers are very high, you cannot see bacteria without a microscope. It may not be possible to smell and taste many bacteria, including microorganisms that spoil food. Bacteria can live everywhere (in most foods, on the sea, on your nails, everywhere). on all kinds of surfaces and on animals.) Foods of animal origin, such as raw meat, chicken, fish and unpasteurized milk, are the most common sources of bacteria.
WHAT SHOULD YOU DO IF YOU THINK YOU HAVE A FOOD-BORNE DISEASE?
The first thing to do should be to seek medical help. Physicians and laboratories may be the best way to report foodborne illnesses to the Ministry of Health. In fact, since the symptoms of the disease are easily treated and eliminated, most cases are diagnosed. It may not have been reported.
If the suspected food was taken from a public place, it would be useful to report it to the local health units. A restaurant, street vendor, workplace cafeteria, school canteens, group picnic, butcher or shopping mall. centers.
If you are going to report your illness, you can keep some of the food you suspect. If possible, keep the package or invoice. Because this way, it can be determined where it was produced or where it was taken from. In order to prevent it from being consumed by others, the sample you have kept can be seen. Mark as follows.
If You Think the Food Is Contaminated by a Household Chemical
Check if an antidote or medicine is written on the package.Be Similarly, see if there is a phone number on the package where you can get first aid. If there are instructions, follow the instructions.
Contact your local poison control center or health department. In fact, as a safe precaution, save their phone numbers in your phone, so that you do not have to call the numbers in any suspicious situation, you will have them on hand and prevent loss of time.
In protecting against seasonal diseases, especially due to the autumn we are entering, possible flu, cold and Since a clean kitchen and safe food purchases and safe food consumption create a safe barrier to protect against other food-borne diseases, we should not neglect to take precautions regarding this issue. Especially before contacting or handling food, the first step is to eliminate the grounds suitable for the growth of harmful bacteria. should be step. It is important not to lose sight of the precautions that need to be taken during the purchasing process.
WHAT ARE THE FREQUENTLY MADE MISTAKES REGARDING PREPARING FOOD?
The first thing that comes to mind is; thawing on the counter, keeping it waiting for a long time, thawing it on the counter, leaving the leftovers of the meal outside the refrigerator for a long time, using a dirty cutting board while preparing the food, if marinating is to be done, doing these processes at room temperature and keeping it there for a long time, putting the prepared food in the refrigerator in a timely manner. not to put it in the open, to keep it in the open, if it is going to be a barbecue, to put raw and cooked meat on the same plate and keep it waiting, to taste the food with the same spoon and to mix the food again using the same spoon, to cut raw meats and vegetables with the same knife, to eat high-risk foods such as eggs, meat, chicken and fish. not cooking enough, keeping it at room temperature for a long time.
THE FIRST CONDITION FOR SAFE NUTRITION IS A CLEAN KITCHEN
The first condition for safe nutrition is a clean kitchen. When we look at the checklist for a clean kitchen, the priority is hands, then the working surfaces, kitchen utensils, tools and equipment to be used in the kitchen, towels and drying utensils. Important points such as diapers, cleanliness of the cabinets, whether the food cabinets are kept clean, dry, dark and cool should be carefully reviewed. While the purchased foods are placed in the refrigerator, the previously purchased foods should be placed at the front to be used first.
Pay attention to the signs of spoilage of the foods. It will be necessary not to use canned foods, especially those that show signs of cracking, dulling in color, or leaking water. Such foods should be thrown away immediately and should never be tasted, as they may be contaminated with the Botulism organism, which can be fatal. It should not be forgotten that previously opened foods should be stored in dry and airtight environments. In this way, you will be protected from flies and various rodents. The transfer of odors from other foods to foods stored in tightly closed boxes will be prevented. In addition, being careful to store foods in a place away from kitchen chemicals and waste such as dishwashing detergent we use in our kitchens will prevent possible poisoning. It is also necessary for family safety to place it in a way that prevents our children from reaching it.
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