No matter how we choose the food we eat, it’s still possible to get foodborne diseases. It’s important to be keen in our food preparations, but what’s even more important is to be smarter and always keep ourselves informed.
What is a foodborne disease?
According to Wikipedia, a foodborne disease is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes.
Symptoms vary depending on the cause or type of the disease but mostly, a person may experience nausea, vomiting, stomach pain, and dizziness.
How can we avoid these diseases?
In order to avoid foodborne diseases, you need to make sure that you handle your food properly.
- Wash your produce
- Soak your fruits and vegetables for 5 minutes before preparation.
- Add a little vinegar when soaking green leafies.
- Wash the skin of the fruit. If possible, don’t eat the skin.
- Cut off at least an inch at the end of hard vegetables like carrots.
- For meat, fish, and other shellfish, wash them well with water. Clean it up when you’re done with the preparations.
For Farms and Agricultural Companies:
- High-quality post-harvest management
- Clean up after harvesting.
- Only use disinfectants that are only approved by the NOA (depending on the category)
- Provide a safe and hygienic workplace and ensure proper food handling.