Food is the staff of life and is responsible for the growth and development of young and old alike. Food is very versatile and has been the foundation for great culinary creations across the world. The food-marketing industry is dynamic and creates food in all forms, giving consumers a wide range of choices.
However, let the buyer beware! Everyday foods may kill you, according to health safety expert, Debra Holtzman, writing in 'The Panic-Proof Parent: Creating a Safe Lifestyle for Your Family'.
Holtzman urges consumers to be vigilant. With the increase in salmonella and other food-borne diseases, extra care should be taken in the purchase, preparation and storage of food. The United States Centers for Disease Control and Prevention estimates that at least 5,000 persons die from food-borne illnesses each year. Children and the elderly are the most vulnerable.
There are hidden dangers lurking in your kitchen and other places where you may dine. Holtzman describes the kitchen as the most dangerous place in the house, even if it's just preparing a glass of water or making a lettuce salad. So by making a simple meal, you could be picking up life-threatening diseases and not recognise it until it's too late.
ExhaustionRaw foods are more likely to cause food-borne illnesses if they are not thoroughly washed before consumption. Fruits and vegetables may be contaminated with raw manure and harmful chemicals. Contamination takes place during the production process - food may be handled by farmer, store employee and the consumer.
Can you imagine how many persons would have touched your tomatoes before they reach you at the end on the food chain? Lettuce is one of the main raw-food culprits. It's closeness to the ground makes it more vulnerable to manure contamination and irrigation run-off.
Rind-covered fruits such as cantaloupe and melon should be scrubbed thoroughly to eliminate disease-causing agents which cling to the exocarp and contaminate the inside of the fruit when cut. It is advisable to discard all fruits and vegetable with a broken skin, despite the price reduction by your vendor. Bacteria may have entered the pulp and it will be difficult to remove them.
As you enjoy your fare, remember that food-borne illnesses or poisoning could be lurking in foods that you least expect.
Heather Little-White, PhD, is a nutrition and lifestyle consultant in the Corporate Area. Email comments to editor@gleanerjm.com.
HOLTZMAN'S TOP 10 FOODS THAT MAY KILL (see pics)
1. Rare hamburger: Hamburger and other foods from ground meat should be cooked to at least 170 degrees Fahrenheit to prevent E. coli infection. A food thermometer is important to ensure that food is cooked to a safe temperature.
2. Raw or undercooked shellfish: Eating raw or undercooked shellfish may be deadly. Top of the list are oysters and clams. Buy from reliable sources.
3. Water: Contaminated water from untreated sources like streams and wells easily cause food-borne illnesses. Unintentionally drinking water from a swimming pool or other recreational water may lead to E. coli infection. To kill bacteria, water should be boiled for five minutes before use if you are concerned about quality.
4. Turkey and stuffing: As Thanksgiving approaches, roasted turkey will be considered for the menu. However, several precautions have to be taken. The stuffing should not be cooked in the turkey or chicken as it hinders the heat from penetrating the bird to cook it thoroughly.
If both are cooked together, the temperature should reach 180 degrees Fahrenheit at the innermost part of the thigh. Bacteria will survive if the correct temperatures are not reached.
5. Raw sprouts: Bean sprouts should be cooked first to lower the risk of salmonella and E. coli.
6. Shakes and eggs: Protein shakes are popular but one should be careful with the use of raw eggs which may cause salmonella poisoning. It is best to use liquid eggs.
7. Unpasteurised juices, milk and cheeses: These products should be pasteurised to kill bacteria - salmonella, E. coli and listeria. At juice bars, ensure that milk and juices are pasteurised.
8. Caesar salad: Raw eggs are used for the dressing in Caesar salads.
9. Raw home-made cake mixture and cookie dough: Home-made batter uses raw eggs. While there is the home tradition of licking the mixing bowls clean, you are at risk for salmonella. Wait until the products are baked and eat with all your heart.
10. Wild mushrooms: Mushroom lovers should not pick wild mushrooms from their backyard. Only use mushrooms purchased from a green grocer or supermarket.
