Doha: Hamad Medical Corporation (HMC) is reminding people to safeguard themselves against bacterial infections and food-borne diseases throughout the summer by practicing good food hygiene and avoiding eating contaminated food.
Food poisoning is a common, yet distressing and sometimes life-threatening problem for millions of people throughout the world. People infected with food-borne organisms may be symptom-free or may have symptoms ranging from mild intestinal discomfort to severe dehydration and bloody diarrhea.
Dr. Galal Saleh Alessai, Emergency Physician and Medical Toxicologist, Emergency Department, Hamad General Hospital (HGH), said one of the most common illnesses seen at the department during hot summer months is food poisoning.
“Food poisoning is an acute illness that occurs when bacteria, viruses or other germs are absorbed by food substances consumed by people. Bacterial growth in food is likely to occur when food is not kept clean or cold enough.
“Common symptoms and signs of food poisoning include nausea and vomiting, abdominal cramps or pain, diarrhea, fever, bloody stool, and in severe cases, shock and collapse,” he said.
Although anyone can be affected with the illness, certain groups of people are at an increased risk and should be extra cautious.
“Elderly people, children under five, people with a serious illness or disease such as diabetes, pregnant women, people with a compromised immune system, people taking medication such as steroids, antibiotics or antihistamines, or those who travel frequently are at a greater risk of contracting the illness,” he saifd.
Over 250 diseases can be caused by food poisoning. Some of the most common are infections caused by bacteria, such as Campylobacter, Salmonella, Shigella, Escherichia coli (E. coli O157:H7), Listeria, botulism and norovirus.
Campylobacter causes acute diarrhea from consuming contaminated food, water, or unpasteurised milk, or through contact with infected infants, pets, or wild animals.
Salmonella can be passed on to humans from domestic and wild animals, including poultry, cattle and pets and from drinking unpasteurised milk and eating undercooked poultry and poultry products such as eggs.
E. coli is a large and diverse group of bacteria with some forms causing diarrhea, and others urinary tract infections, respiratory illness and pneumonia and other illnesses. Other kinds of E. coli are used as markers for water contamination.
Shigella is generally transmitted through feces. It causes dysentery, an infection of the intestines that causes severe diarrhea. Listeria is primarily found in soil and water.
According to the Centres for Disease Control and Prevention, vegetables can become contaminated from soil or manure.
Animals carrying the bacterium can also contaminate food. Listeria has been found in uncooked foods, such as meat and vegetables and in processed foods that become contaminated after processing, such as soft cheeses (like feta and crumbled blue cheese) and cold cuts.
Joegi C Ramos, Food Hygiene Supervisor, HMC, said if certain food products are not handled properly, they could be considered at high-risk of food poisoning. “This includes raw food, ready-to-eat food exposed for significant amounts of time to higher room temperatures, cooked meat and poultry, or any food rich in protein,” he said.
“Improperly stored cooked-chilled meals and stock, unpasteurised dairy products, mayonnaise, homemade ice-cream and hummus are also deemed to be at high risk of food poisoning.”
He recommended a few steps to prevent food contamination. “Cook food to be consumed on the same day. Cooking in advance, for instance for lunch or dinner parties the next day, is not advised, because storing cooked food correctly is something people often ignore.
“When storing food items in the refrigerator, make sure you place high-risk foods, including cooked meals, on the top shelf and raw items towards the bottom to avoid cross-contamination.”
People also overlook improper thawing or defrosting. “Most of the time, people at home tend to defrost frozen chicken in the kitchen sink under running water. It is important to check the temperature of the water, which should not be above 21 degrees Celsius. It is advisable to use cold running water.
“Ensure your frozen item is not removed from its packing or cover. If it remains sealed, chances of any contamination are easily avoided, and its nutrient content is most likely preserved.”
Defrosting inside the chiller is the safest way but must be planned accordingly.
While cooling freshly prepared food, Ramos advised using the ice-bathing procedure so the time of exposure under room temperature is lessened. “If you are cooking a solid item, make sure you cut it into small pieces, place it in a shallow container, close the container, and put it in the basin with crushed ice or chilled water under it. This will speed up the cooling process,” he said.
He stressed that personal hygiene and good hygiene practices are important to avoid any kind of contamination. “This is not just limited to hand washing but also includes making sure the person preparing food is well groomed and free from any sickness. Covering hair while cooking is encouraged as fallen hair in the food can also cause contamination.
“Other things to remember include making sure the table or counter where food is being prepared is clean as well as the kitchen tools or equipment being used and the kitchen is pest-controlled and well managed,” he added.
The Peninsula
