Food poisoning is a common yet preventable illness caused by consuming contaminated food or drinks. It is often the result of bacteria, viruses or parasites such as Salmonella, E. coli, Listeria, or Norovirus.
The symptoms typically include nausea, vomiting, diarrhoea, abdominal cramps, and fever. While most cases are mild and resolve within a few days, food poisoning can be severe or even life-threatening – particularly in young children, the elderly, pregnant women, and those with weakened immune systems.
Contamination can occur at any stage of food production, from farm to table. Improper handling, storage, or preparation of food significantly increases the risk of foodborne illnesses. In many developing countries, poor sanitation, lack of refrigeration and limited access to clean water further contribute to outbreaks.
To reduce the risk of food poisoning, proper food hygiene must be practised consistently. This includes several essential steps:
- Clean: Always wash hands thoroughly with soap and clean water before handling food, after using the toilet, and after touching raw meat or unclean surfaces. All utensils, chopping boards, and kitchen surfaces should be cleaned regularly.
- Separate: Avoid cross-contamination by keeping raw meat, poultry and seafood separate from other foods – especially those eaten raw, such as fruits and vegetables. Use separate chopping boards for raw and cooked items.
- Cook Thoroughly: Cook all meats to safe internal temperatures to eliminate harmful bacteria. For example, chicken should be cooked to at least 74°C. Avoid consuming raw or undercooked eggs, meat, or seafood.
- Chill Promptly: Refrigerate perishable foods within two hours. Keep your fridge below 5°C and your freezer below -18°C. Leftovers should be stored in airtight containers and consumed within a few days.
- Use Safe Water and Raw Materials: Ensure drinking and cooking water is clean and safe. Wash fruits and vegetables thoroughly, particularly if they are to be eaten raw.
Promoting awareness of food hygiene in homes, schools, restaurants and markets is vital in preventing foodborne illnesses.
