السلامة الغذائية (Food Safety)

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Food Safety

 

(Public Health)

This Page WillAnswer Your QuestionsAbout Food Safety 

 

What Is Food Safety?

Food safety refers to the procedures and practices that aim to ensure that food produced, prepared, stored, and transported is safe for human consumption. It includes preventing chemical, biological, and physical contaminants that may lead to illness or poisoning. The burden of foodborne diseases on public health and the economy is often underestimated, despite contaminated food being linked to over 200 diseases, ranging from diarrhea to various forms of cancer. 

  • What Are the Health Challenges Related to Lack of Food Safety? 

Foodborne illnesses are typically infectious or toxic innature, caused by bacteria, viruses, parasites, or chemicalsentering the body through contaminated food. Beloware some examples of food safety hazards: 

  • Bacteria: 
  • Salmonella is commonly transmitted through foods like eggs, poultry, and other animal-based products. 
  • Food poisoning often results from consuming raw milk, undercooked poultry, or contaminated drinking water. 

 

  • E. coli (Enterohemorrhagic) is typically associated with unpasteurized milk, undercooked meats, and contaminated fresh fruits and vegetables. 

Brucellosis (Malta fever) isa bacterial disease transmitted from infected animals, especially hoofed livestock such assheep, goats, and cows. 

  • Viruses: 
  • Certain viruses can be transmitted through food consumption. Norovirus is one of the most common causes of foodborne illness, causing symptoms such as nausea, vomiting, diarrhea, and abdominal painHepatitis A virus can also spread through food, leading to chronic liver diseases. It often spreads via: 

 

  • -Raw or undercooked seafood 

-Contaminated raw produce 

 

  • Parasites: 

Some parasites, like fishborne flukes, are transmitted solely through food. Others, such as tapeworms, may infect humans through food or direct contact with animalsOther parasites may enter the food chain via contaminated water or soil, leading to contamination of fresh produce. 

  • Chemical Hazards: 
  • Major chemical concerns in food include natural toxins and environmental pollutants: 

Staple foods, such as maize or grains, may contain high levels of toxins produced by fungi, which can compromise the immune system, hinder growth, or even cause cancer with long-term exposure. 

 

Persistent organic pollutants (POPs) like dioxins accumulate in the environment and in human bodies and are found in animal food chains. These compounds can disrupt reproductive and developmental processes, damage the immune system, affect hormones, and cause cancer.

In additionHeavy metals like lead, cadmium, and mercury can cause neurological and kidney damage. Their presence in food is mainly due to environmental pollution in water and soil.

What Are Some Common Misconceptions About Food Safety?

“Washing meat and poultry is necessary to remove bacteria”. Washing them can actually spread microbes to surfaces and other foods. Cooking thoroughly is a safer approach. 

“Frozen foods are always safe”: Freezing only slows bacterial growth; it doesn’t eliminate all microbes. Food can spoil if thawed and refrozen or stored too long.

“Washing fruits and vegetables requires special cleaners”. There’s no need for food-grade cleaning agents. Simply rinse under running water and gently scrub.

“Meat is safe to eat when it turns brown on the outside”. The brown color does not indicate that the inside is safe. Use a food thermometer to ensure internal doneness. 

Frequently Asked Questions

What Are the Key Guidelines for Food Safety?

The measures that ensure food safety include: 

Hygiene: Regularly wash hands, kitchen surfaces, and utensils.

Food inspection: Monitor expiration dates and check for signs of spoilage in fresh food.

Proper temperature control: Cook and store foods at safe temperatures. For example, refrigerate food at approximately 4C (39F). 

 

Use of clean tools and ingredients: Use separate cutting boards and knives for meat and poultry versus fruits and vegetables.

 

How Can Cross-Contamination Be Prevented During Food Preparation?

Use separate cutting boards and utensils for raw and cooked foods, and wash tools thoroughly between uses. 

  • النظافة: المحافظة على غسل اليدين، وأسطح المطبخ، وأدوات الطبخ بشكل مستمر. 
  • الفحص المنتظم للمواد الغذائية: مراقبة تاريخ الانتهاء للمواد الغذائية بشكل مستمر، ومراقبة الأطعمة الطازجة من مظاهر التعفن. 
  • الحفاظ على درجات حرارة مناسبة للتخزين، والتحضير: التأكد من تحضير الطعام بدرجات حرارة مناسبة، وحفظه بدرجات الحرارة المطلوبة، على سبيل المثال يُنصح بحفظ الطعام في الثلاجة بدرجة 4°c تقريبًا. 
  • التأكد من أن المكونات، والمعدات المستخدمة آمنة، ونظيفة: يجب استخدام سكاكين، وألواح تقطيع مختلفة، للحوم والدواجن عن باقي الخضروات، والفواكه. 

 

تعرف على المزيد من إرشادات السلامة الغذائية عبر الدليل التوعوي(الغذاء الآمن)  

 

كيف يمكن تجنب انتقال الملوثات بين الأطعمة المختلفة أثناء التحضير؟ 

باستخدام ألواح تقطيع، وأوانٍ منفصلة، للأطعمة النيئة، والمطهية، وغسل الأدوات جيدًا بين الاستخدامات. 

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