Watch out for foodborne infections
Sep 01, 2009
<b>Jonathan Byasi</b><br><br>Sloppy food preparation and handling can result in food poisoning. Some bacteria such as Escherichia coli (E. coli) live unnoticed in the intestinal tract of healthy people and animals. Most bacteria are harmless and play an
Jonathan Byasi
Sloppy food preparation and handling can result in food poisoning. Some bacteria such as Escherichia coli (E. coli) live unnoticed in the intestinal tract of healthy people and animals. Most bacteria are harmless and play an essential role in absorbing certain vitamins. however, a few strains are responsible for serious foodborne infections.
For some strange reason, a particular virulent strain called 0157:H7 is becoming common. Because it is virulent, it means only a small dose is needed to make someone ill and that illness can be fatal.
It causes diarrhoea and can progress into more serious conditions. About 5% or more of the cases develop HUS, a life-threatening kidney disease. This strain tends to attack the elderly and young children. HUS can cause children to depend on kidney dialysis for the rest of their lives.
The more virulent strains of E. coli usually originate from the intestines, especially of cattle and sheep.
The bacteria can get into food through a number of routes. the most common contamination occurrs at the slaughter house. Another factor may be dirty animals arriving at abattoirs covered in dung, due to overcrowding and improper transportation. A lot can be done at the slaughter house to reduce the amount of E. coli entering raw meat.
Most cases of the 0157:H7 strain have been traced to under-cooked meat, raw fruits (particularly watermelon) and vegetables such as lettuce, tomatoes, spinach and spring onions. Even if meat is contaminated, it is safe to eat as long as it is cooked properly. Undercooking meat products, such as burgers, results in food poisoning. Re-contamination of meat is relatively easy after cooking through the equipment used.
To minimise risks, one should buy food from a trustworthy source and cook it well at about 75ºC. Keep food at correct temperature (above 65ºC or below 5ºC) and avoid cross-contamination with raw food by using different chillers or surfaces.
Always clean and disinfect equipment before use, especially for ready-to-eat foods. Train your family to always wash their hands and put on gloves or use tools when handling food and never allow anyone to handle food if they are suffering from any illness.
The writer is a graduate of BSc. Food Science and Technology, Makerere University
Sloppy food preparation and handling can result in food poisoning. Some bacteria such as Escherichia coli (E. coli) live unnoticed in the intestinal tract of healthy people and animals. Most bacteria are harmless and play an essential role in absorbing certain vitamins. however, a few strains are responsible for serious foodborne infections.
For some strange reason, a particular virulent strain called 0157:H7 is becoming common. Because it is virulent, it means only a small dose is needed to make someone ill and that illness can be fatal.
It causes diarrhoea and can progress into more serious conditions. About 5% or more of the cases develop HUS, a life-threatening kidney disease. This strain tends to attack the elderly and young children. HUS can cause children to depend on kidney dialysis for the rest of their lives.
The more virulent strains of E. coli usually originate from the intestines, especially of cattle and sheep.
The bacteria can get into food through a number of routes. the most common contamination occurrs at the slaughter house. Another factor may be dirty animals arriving at abattoirs covered in dung, due to overcrowding and improper transportation. A lot can be done at the slaughter house to reduce the amount of E. coli entering raw meat.
Most cases of the 0157:H7 strain have been traced to under-cooked meat, raw fruits (particularly watermelon) and vegetables such as lettuce, tomatoes, spinach and spring onions. Even if meat is contaminated, it is safe to eat as long as it is cooked properly. Undercooking meat products, such as burgers, results in food poisoning. Re-contamination of meat is relatively easy after cooking through the equipment used.
To minimise risks, one should buy food from a trustworthy source and cook it well at about 75ºC. Keep food at correct temperature (above 65ºC or below 5ºC) and avoid cross-contamination with raw food by using different chillers or surfaces.
Always clean and disinfect equipment before use, especially for ready-to-eat foods. Train your family to always wash their hands and put on gloves or use tools when handling food and never allow anyone to handle food if they are suffering from any illness.
The writer is a graduate of BSc. Food Science and Technology, Makerere University