Avoiding food poisoning, simple, yet essential guide

Food poisoning is no joke; it can turn a delicious meal into a nightmare. In Uganda alone, foodborne illnesses affect 1.3 million people each year. Globally, the World Health Organisation estimates that 600 million people get ill after eating contaminated food, and 420,000 don’t make it.

But that should not cause panic. With a few simple habits, you can keep your kitchen, food, and stomach safe.  Ivan Muzira Mukisa, a Professor of Food Science at Makerere University and John Wambazu, a nutrition teacher and food handler, share their expert tips on how to dodge food poisoning like a pro.

Washing your hands like you mean it

Your hands touch everything: handles, money, your phone, which is basically a germ playground. Then, without thinking, you touch your food. That is how contamination happens!

“Every surface that you get in touch with has microorganisms that you transfer to your food upon touching them,” Mukisa says.

He stresses the importance of washing hands properly: “Use soap, lather well, and rub them for at least 20 minutes, then rinse thoroughly.” Make it a habit before handling food, cooking, or eating food. Your gut will thank you later.

Cook like a pro—don't serve half-cooked food

Some foods from garden, slaughterhouses, or poultry houses naturally carry microorganisms, from bacteria in meat to soil-born germs in fruits and vegetables. Cooking food properly until ready at high temperatures will kill the unwelcome germs.

“The intestinal tract of animals has microorganisms. After slaughter, if not removed properly, they can contaminate the meat. If you do not cook properly or roast meat well, you will get food poisoning,” Mukisa warns.

“Make sure the food is well done, even to the inside; the microorganisms can survive in there and then cause you food poisoning.

Mukisa recommends cooking at temperatures above 70 degrees Celsius (70°C), and for those who cannot measure temperature while cooking, make certain the food is well cooked.

Ensure meat, poultry, and fish are cooked all the way through. If your roast meat is still red or pink inside, back it goes on the grill.

Also, warm leftovers until they are steaming hot-—boiling for at least five minutes is ideal.  Avoid the “temperature danger zone” (50°C to 60°C), where bacteria multiply fast. Serve food hot or keep it chilled until needed.

Mukisa says it is important to note is that certain toxins formed in food won’t die off even when you heat the food, which calls for proper hygiene.

Handling salads

Raw vegetables can be sneaky carriers of germs. Give it a proper wash for extra protection. Add a splash of vinegar. “Mukisa explains that acetic acid in vinegar kills off unwanted bacteria.

Also, it's imperative to use a clean working area to place cut vegetables and thoroughly wash your hands when handling salads to avoid contamination.

“Salads cause a lot of food poisoning because we handle them with our hands; we also use knives that we have used to cook other foods, and we serve them raw. In a state that the bacteria are ready for contamination,” Wambuzu says.

Blanching

Briefly dipping vegetables in boiling water also works wonders. Wambuzu explains, “It destroys microorganisms while keeping vegetables crisp and safe.

Do not mix food

Keep raw food and cooked food apart; no cross-contamination is allowed. Mukisa says mixing raw and cooked food is an open invitation for food poisoning.

“Packing the fridge to the brim with food is risky because fluids from meat may flow to the vegetables, causing contamination.”

The golden rule is to store raw meat separately from cooked food, vegetables, and fruits. Also, use different chopping boards for vegetables and meat. Furthermore, never use the same knife for cutting raw meat and ready-to-eat salad unless you want a side of salmonella!

Handle starchy foods with care

Cooked rice, potatoes, and other starches are a breeding ground for bacteria if left at room temperature for too long, Mukisa warns. “Leaving rice on the table overnight is a bad idea; if you don’t reheat it properly the next day, you are at risk.”

Managing leftovers

Leftovers are good but only if stored correctly. “Cool them quickly before refrigerating; bacteria love room-temperature foods,” Mukisa says.

“When going to eat leftovers, reheat properly. Lukewarm food is a no-go.”

Food allergies? Speak up!

If you have food allergies, don’t assume; ask, Mukisa advises. “Always check with the cook, restaurant, or food label if allergens like nuts, eggs, or shellfish are present.” When in doubt, do not eat or stick to food you have prepared yourself. 

Hygiene!

Wambuzu emphasises that food safety starts with cleanliness: “Wear clean kitchen attire; no cooking in dirty clothes.”

He says short nails, no nail polish, and clean hands are essential for safe food preparation.

Furthermore, keep separate towels for different tasks: one for hands, one for dishes, and one for surfaces.

Clean kitchen, safe food

A dirty kitchen is a bacteria playground; to keep food safe, regularly disinfect work surfaces and clean utensils, Wambuzu says.

In addition, store food properly. Raw fish and chicken should be stored together in the fridge. Keep pests away, be clean always, and stay safe.

“Food poisoning isn’t just an inconvenience; it can be serious. But by practicing good hygiene, cooking food thoroughly, and storing it properly, you can enjoy your meals worry-free,” Wambuzu says.

“So, wash those hands, cook food well, and keep that kitchen sparkling clean. Your stomach will thank you!”