How To Avoid Food Poisoning During the Pandemic
Expert suggests, to prevent food poisoning, all the things that can be washed inside the kitchen including food, utensils, and the handler’s hands should definitely be washed.
Coronaviruses, whatever type they are, are commonly perceived to be transmitted from one person to another through respiratory droplets.
At present, according to the Centers for Disease Control and Prevention, "There is no evidence" that backs spread of COVID-19 that's linked to food.
Nonetheless, CDC advises that before we prepare or eat food, it is essential to wash our hands always using soap and clean water for 20 seconds for food's overall safety and to avoid food poisoning.
Aside from that, the health agency recommends for the frequent washing of hands too, throughout the day, especially after we blow our nose, cough, sneeze, or going to the bathroom.
In addition, even if there is no evidence backing the transmission of the virus as linked to food, CDC advises that we should handle and prepare our food safely by keeping raw meet apart from the other foods, having perishable foods refrigerated, and ensuring the meat is cooked with the right temperature to destroy harmful germs.
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Common Germs in Food that Result in Illness
According to the CDC, various sources of disease-causing germs may lead to "foodborne illness," which includes viruses, parasites, and bacteria.
Four of the common germs found in food are the Clostridium perfringens, Norovirus, Salmonella, and E. coli. Clostridium perfringens are bacteria typically found in "meat, stews, and gravies."
Usually, the infection takes place when the food is prepared in generous servings or large quantities and kept warm for an extended period before it gets served.
Meanwhile, Norovirus can be found in ready-to-eat raw products and shellfish that come from contaminated water. Such germs may be transmitted by an infected individual who's handling the food.
The most commonly heard of all the germs mentioned is Salmonella. Foods linked to bacteria comprise raw or contaminated meat, milk, or egg yolks, to name some. Aside from the food handler, this germ can be transmitted, too, by a knife or a cutting surface.
Lastly, the E. coli are bacteria transmitted primarily by undercooked ground beef. They can also be found in other sources such as apple cider, unpasteurized milk, and alfalfa sprouts, among others.
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Stop the Germs from Spreading
The stay-at-home order may have been lifted in most parts of the country. However, most children remain at home where their classes in school are held virtually.
Therefore, parents should be more careful when preparing meals for the whole family so as to avoid illness and add to the growing number of COVID-19 infections.
According to an infectious diseases specialist, Dr. Pritish Tosh, foodborne illness prevention can begin in the kitchen.
There are many things about practices pertaining to food handling "within your own kitchen" that can stop the infectious outbreaks, particularly of "diarrheal diseases."
Dr. Tosh added that most foodborne diseases in our kitchen result from the "cross-contamination of raw meat." Meaning, the expert emphasized, red meats need to be handled carefully.
More so, juices or whatever substance should not contact foods about to be eaten raw. In food preparation, Tosh explained, hand-washing essential.
It is undoubtedly vital that when one goes from the handling of meat to handling anything than that, he should wash his hands
Specifically, the bacteria we get from hour hands from handling raw meat of chicken can contaminate other foods and anything else as well in the kitchen like the utensils or countertop that we touch.
Furthermore, Dr. Tosh said, "The bacteria can stay on that, and eventually, cross-contaminate anything" touched by the food handler, and then, the same bacteria get transmitted to somebody else.
Therefore, the expert suggested that to prevent these bacteria, all the things that can be washed inside the kitchen should definitely be washed, and these include the hander's food and hands.
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