Food borne harmful bacteria and viruses invariably find a way of getting into our body and cause illnesses. More often than not, we do not take into account our faulty cooking practices and eating habits.
Illness caused by food is generally due to inappropriate and inept handling and treatment of food, improper cooking, and last but not the least, unsafe and unscientific storage. The following food treatment or handling practices are the leading causes of inviting food borne illness in to our kitchen:
Consuming leftovers
If the leftovers are not refrigerated promptly, chances are bacteria would grow, multiply and contaminate the food, making it highly infectious to consume. This is because bacteria multiply when food is stored at a temperature above 40 degrees.
Foods sourced from unsafe sources
If you buy food ration from sources that have not been approved from food inspector's specifications for quality control and safety then you may be inviting food borne illness at home. Such food products may contain high levels of disease causing micro-organisms such as e-coli, Giardia lamblia, Bacillus cereus etc. Marine food products bought from unauthorized sources are breeding grounds for pathogens.
When individuals act as carriers
You could be suffering from cold, jaundice, fever, or sore throat or any other illness; under such circumstances, your body is carrying pathogens. In such a condition, if you are in the kitchen, there is every chance of you contaminating cooked meal or raw food items kept in open.
Lopsided preparation
If you cook food that is going to be consumed after a few hours then you are making the meal vulnerable to contamination. Meal that is prepared well in advance and is left out in the open far too long can lead to the growth and multiplication of pathogens causing food borne illness.
Uncooked or raw food
Most of us prefer taking some food items raw or in its uncooked form because of the health benefits they offer. But more often than not these raw food products are highly pathogenic and might lead to acute or severe gastrointestinal tract related problems. Examples of such food are raw eggs, oysters served along with their shell, sprouts, sushi, sashimi, steak tartars, improperly washed salad vegetables like carrots and cucumbers etc. These food items if taken raw, without cleaning them properly, can cause violent outbreaks of food poisoning.
Illness caused by food is generally due to inappropriate and inept handling and treatment of food, improper cooking, and last but not the least, unsafe and unscientific storage. The following food treatment or handling practices are the leading causes of inviting food borne illness in to our kitchen:
Consuming leftovers
If the leftovers are not refrigerated promptly, chances are bacteria would grow, multiply and contaminate the food, making it highly infectious to consume. This is because bacteria multiply when food is stored at a temperature above 40 degrees.
Foods sourced from unsafe sources
If you buy food ration from sources that have not been approved from food inspector's specifications for quality control and safety then you may be inviting food borne illness at home. Such food products may contain high levels of disease causing micro-organisms such as e-coli, Giardia lamblia, Bacillus cereus etc. Marine food products bought from unauthorized sources are breeding grounds for pathogens.
When individuals act as carriers
You could be suffering from cold, jaundice, fever, or sore throat or any other illness; under such circumstances, your body is carrying pathogens. In such a condition, if you are in the kitchen, there is every chance of you contaminating cooked meal or raw food items kept in open.
Lopsided preparation
If you cook food that is going to be consumed after a few hours then you are making the meal vulnerable to contamination. Meal that is prepared well in advance and is left out in the open far too long can lead to the growth and multiplication of pathogens causing food borne illness.
Uncooked or raw food
Most of us prefer taking some food items raw or in its uncooked form because of the health benefits they offer. But more often than not these raw food products are highly pathogenic and might lead to acute or severe gastrointestinal tract related problems. Examples of such food are raw eggs, oysters served along with their shell, sprouts, sushi, sashimi, steak tartars, improperly washed salad vegetables like carrots and cucumbers etc. These food items if taken raw, without cleaning them properly, can cause violent outbreaks of food poisoning.
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