A positive downside of the pandemic is that it has brought to the fore the need for maintaining hygiene and sanitation at personal, domestic and community level.

Talking about the on-going summer season ...food when it gets contaminated can end up causing more than 200 diseases including – diarrhoea, cramps, jaundice and typhoid. To nip this risk in the bud food safety needs to be maintained at practically all levels – purchasing, storing, processing and cooking.

Foodism shares some cues to guide readers on how to ascertain that the morsel going into their mouth is safe -

Wash!

One can’t emphasise enough the need to keep everything clean in order to minimize the risk of spreading micro-organisms that cause food-borne diseases. 

This can be done by washing one’s hands; sanitizing all surfaces and food preparation tools (cutting boards and kitchen mops and swabs in particular); and protecting kitchen zones and food from pets and insects.

Keep raw and cooked food separate

Since time immemorial we know that raw seafood, poultry and meat carry dangerous micro-organisms that easily transfer to other foods during the food preparation and storage processes; yet unfortunately many households turn a blind eye to this lethal danger. 

Simple measures like – segregating raw meat, poultry and seafood from other foods to stall cross-contamination; using separate tools and utensils for handling raw foods; and storing raw food in containers – are enough to nullify this risk

Cook thoroughly

Research claims that food cooked to a temperature of 70 degrees Celsius is safe for consumption. 

So what this basically translates into is - meat, poultry, eggs and seafood need to be thoroughly cooked; soups and stews need to be brought to a boil ascertaining that they reach 70 degree Celsius; the juices of meat and poultry need to be clear and not pink; and cooked food needs to be properly reheated.

Maintain food at safe temperatures

As we all are well-aware, microorganisms multiply very quickly in food stored at room temperature; their growth can be stalled or slowed down if the temperature is retained below 5 degrees Celsius or above 60 degrees Celsius.

So a few pointers to keep in mind in this regards include – Refrain from leaving cooked food at room temperature for more than two hours; ensure that you refrigerate (preferably below 5 degrees Celsius) cooked food and all perishable items as quickly as possible; and serve cooked food piping hot at 60 degrees Celsius and above 

Safety measures at all levels

Remember that raw materials, including water and ice, may be contaminated; and toxic chemicals can form in damaged and mouldy foods. So implement measures such as washing and peeling to minimize the risk.

Other safety steps to take comprise – using safe and clean water in all food processes; opting for fresh and wholesome food and pasteurised milk; thoroughly washing fruits and vegetables under the running water tap; and abstaining from using food beyond its expiry date.

A few basic measures can ensure food safety during the scorching heat of the summer