How Safe Is Your Food?

JEAN was upset to find in the back of the refrigerator a cut of meat she had bought for last Saturday’s supper. When the family had unexpectedly gone out to eat that night, she had forgotten to put the meat in the freezer. Now four days had passed.

Reluctantly, she pulled the package out, unwrapped it, and confirmed her fears with a quick whiff. Yet, she thought: ‘Perhaps the slightly off odor will disappear with thorough cooking.’ As she weighed the matter, however, she recalled a familiar rhyme: ‘When in doubt, throw it out.’ By discarding the meat, Jean spared her family the possible health complications of eating unsafe food.

But the problem of unsafe food presents far more serious situations. Sickness resulting from contaminated food is a major cause of suffering and death in developing countries. Millions are affected even in prosperous lands. In the United Kingdom, for example, more than ten thousand cases of food poisoning are reported yearly, and possibly a hundred times that many actually occur. But what makes food unsafe?

Why Unsafe?

Food may become unsafe because of contamination by harmful bacteria. This may occur when a jar of home-canned vegetables is improperly sealed, the lettuce in a fresh salad is not washed, cooked meat is left at room temperature too long, or there is careless handling by those preparing food. Food can also be contaminated by pesticide residues or by accidental contact with harmful or poisonous substances.

Vast quantities of unsafe food are exported and imported daily. During just one three-month period, the United States rejected over 65 million dollars’ worth of food as unfit for importation. Many lands, though, don’t enjoy the luxury of being able to reject unsafe food. It is often sold and consumed.

World Health magazine reports that “food-borne diseases are practically endemic all over the world, and not just among poverty-stricken households.” The magazine also says: “Illness and the lack of wellbeing leading to reduced economic productivity due to contaminated food constitute one of the most widespread health problems in the contemporary world.”

It is estimated that perhaps as many as 20 million people in the United States yearly suffer health problems from consumption of contaminated food. And in Europe, food-borne diseases are considered the major cause of death after respiratory-tract infections. “The industrialised countries have their own preferences and customs that promote food-borne diseases,” says one scientist. “One of the most obvious problems is the preference for large pieces of meat, often grossly undercooked.”

Eating Out

Usually no one thinks twice about dining in a restaurant or picking up a quick snack at a fast-food establishment. Hundreds of thousands of meals are served daily with no ill effects to restaurant patrons. Yet, even in developed countries, people have been affected by serious food-borne illnesses as a result of eating in restaurants.

At a restaurant in northwestern Europe, for example, more than 150 people developed food poisoning following Christmas dinner. It was later found that cooked turkeys had been carved on the same wooden chopping blocks as were used to prepare raw birds for roasting. Salmonella bacteria were later found in the cracks of the wooden blocks.

During one seven-day cruise, 20 percent of the passengers developed diarrhea. The ship’s galley was found to be overcrowded and dirty, with inadequate safe storage space. Food sat out on serving tables for long periods with no refrigeration, and leftovers were served the next day.

Although unsafe food is a problem even in developed countries, the consequences are disastrous in developing lands.

A Part of Daily Life

World Health magazine reports that in many areas of the world, the high prevalence of malnutrition is not due simply to a lack of food “but rather [to] the eating of contaminated, unsafe food.” This leads to repeated episodes of diarrhea and other infectious diseases.

“In 1980,” World Health reported, “there were 750-1,000 million episodes of acute diarrhoea in children aged under five in the developing world (excluding China). Nearly five million children died, at a rate of ten diarrhoeal deaths every minute of every day of every year.” But children are not the only ones who are at risk. A 1984 report on “The Role of Food Safety in Health and Development” noted that “travellers’ diarrhoea is now a widespread phenomenon, affecting about 20 to 50 per cent of all travellers.”

Ignorance regarding proper hygiene no doubt is the cause of most food-borne diseases. Food may be safe to begin with but then becomes contaminated by the consumer or by a middleman, such as a shopkeeper or cook.

Likewise, cultural beliefs may lead to the contamination of food. In certain areas of Mexico, for example, people believe that hands made “hot” by sewing, ironing, baking, and so on, should not be washed immediately. Too early chilling by water, it is thought, will cause rheumatism or cramps. Thus, a woman with “hot” hands may use the toilet and then turn to preparing the family meal without washing her hands. As a result, harmful bacteria are spread.

On the other hand, some cultures have traditions that, if followed, are helpful in curbing the spread of food-borne disease. In many homes in India, where cooking is done at floor level, shoes worn in the streets are removed before entering the house, especially the kitchen. Also, fruit is peeled before it is eaten. Meat is eaten within a few hours after the animal is slaughtered. And meals may be eaten from freshly washed leaves instead of plates.

Tackling the Problem

How near is man to reaching the goal of providing an adequate amount of safe food for all people? Commenting on the problem, a United Nations report on food safety said: “In the last 40 years, international organizations have produced a large number of technical reports and initiated many programmes to deal with this issue. Yet food-borne illness continues to increase.”

What is needed to cope with the problem is education for the public in general and mothers in particular. Then individuals can take precautions against contaminating food and can maintain safe eating habits for themselves and their families. The following article provides some suggestions.

[Picture on page 17]

Food can be safe when the preparation area is kept clean, as in this home in India

Consider the following suggestions for safe eating, and wisely make application in your home where necessary.

Wash your hands, preferably with soap, before handling food. Be sure to bandage any hand injuries. Avoid sneezing and coughing over food, and refrain from touching your hair or wiping your nose while handling food. If your food preparation is interrupted and you attend to other things, such as using the toilet or handling animals, be sure to wash your hands before touching the food again.

Wash the food you are going to prepare. Never use fresh fruits and vegetables directly from the market or your own garden without washing them, even if they will be cooked. The water used for washing should be clean. If unpeeled vegetables and fruits are to be eaten raw, scrub these foods (preferably with a vegetable brush) to remove dirt as well as pesticide residue. Leafy vegetables, such as spinach and lettuce, should also be thoroughly washed to remove sand and soil.

If you live in a tropical area where parasites, such as intestinal worms and flukes, are common, then all fresh fruits and vegetables that will be served raw or only lightly cooked should be washed in clean water with a small amount of disinfectant added to kill these organisms. Hypochlorite is a common, effective disinfectant, marketed under a variety of brand names. Normally, a small amount is dissolved in clean water, and the fruits and vegetables are submerged. The food can then be washed off with plain, clean water before it is eaten.

Thoroughly cook all meat, fish, and poultry to destroy harmful organisms. Frozen meat and poultry should be thawed out completely before cooking it, so that heat can penetrate to the center. Pigs may be infected with trichina worms, and humans who eat improperly cooked pork may develop trichinosis. In some countries 10 percent of the sausage meat sold in large city markets is said to be infected with trichinosis. Trichina worms can be killed by thorough cooking at high heat, but other processing methods, such as smoking and pickling, do not kill them.

Fish and shellfish may harbor liver or lung flukes, which will pass into the human system if the fish is not cooked thoroughly. Salting, pickling, or soaking them in rice wine is not sufficient to kill such parasites. Although raw fish and shellfish are customarily eaten in some cultures, caution should be exercised if water pollution is severe.

When water is from a questionable source, it should be boiled before consumption, for at least 15 minutes where water contamination is severe. In some areas drinking water may be purified by chlorination, but it should not be relied upon where bacteria and parasites are common. Boiling is best.

In many countries contaminated water spreads cholera, jaundice, typhoid, paratyphoid, bacillary dysentery, and amoebic dysentery, among other diseases. In some places even city water supplies cannot be assumed to be safe. Once water is boiled, store it in clean, covered vessels.

In some areas the filtering of water is also recommended. Filters are available as faucet attachments or as separate units into which water is poured and allowed to drip through unglazed porcelain or other filtering substances. Filtering removes suspended particles and contaminants, but it usually does not get rid of harmful bacteria. However, some new filters and attachments evidently do remove harmful bacteria, although they are relatively expensive, and if they are not regularly changed, they themselves may contaminate. Modern filtering equipment even enabled the astronauts to drink their own urine.

If your milk is not pasteurized, it is wise to sterilize it by heating. Indian nutritionist Dr. Sucy Eapen warns: “There is danger of contamination of the milk by the animal itself, by the milk vendor and his handling of it, and also by the containers used for the milk.”

Milk should be heated to 160 degrees Fahrenheit [72° C.] or higher and kept at that temperature for at least 15 seconds. Then chill it rapidly to 50 degrees Fahrenheit [10° C.] or cooler. Another method involves heating the milk for a longer time at lower temperatures: 145 to 151 degrees Fahrenheit [63 to 66° C.] for 30 minutes.

Keep flies away from food. Flies may carry germs that cause typhoid, cholera, dysentery, scarlet fever, and diphtheria. They can also transmit the virus of polio and the eggs of intestinal worms and parasites. The best way to deal with flies around the home is to keep them from breeding. You can examine your own situation and see if refuse needs to be cleaned up. Containers for garbage should be properly covered and disinfected. Don’t allow anyone to dump filth near your living quarters. Manure should be covered or disposed of so that flies cannot breed there.​—Compare Deuteronomy 23:13.

Eat food soon after it is cooked, especially during hot weather. Harmful bacteria will quickly multiply. If you want to prepare food early and eat later, then chill the food after cooking it and thoroughly reheat it before serving.

Cooked food should be kept sufficiently hot (above 140° F. [60° C.]) or cold (below 50° F. [10° C.]). The danger zone​—where bacteria will grow and multiply—​is in between. This means that leftovers should not be kept if they cannot be chilled. If you have no refrigeration, cook enough for one meal only. In some lands herbs and spices are often contaminated with bacteria. So these should be added to food at the beginning of cooking to receive full heat treatment.

Keep your kitchen clean. This includes your cooking utensils, your clothes, and you. If you normally cook and prepare food on the floor, make it a habit in your family to remove street shoes before entering the cooking area. Shoes can carry diseases from contact with human and animal fecal matter and contaminate the food you work so hard to prepare. Pets and other animals should be kept away from food-preparation areas.

Wash dishes with hot water and soap. If you are washing a number of cooking utensils, discard the water when it gets dirty and replace it with clean hot water and soap. Dry dishes with clean cloths, or let them air-dry in an area away from dust and insects.

In many lands utensils are scrubbed with ash, rinsed with water, and dried in the sun. This produces satisfactory results where soap is not economical to use, as the alkaline ash kills microorganisms, and the heat and ultraviolet rays of the sun sanitize the utensils.