Introduction:
The lengthening of global dimensions of food supply chains due to rising international connectivity is a significant matter of concern. Thus the identification and elimination of foodborne risks are becoming problematic. To provide more food and water, communities are now focusing on sustainable food production. However, this should be done with utmost care to maximize environmental benefits and public health. Food safety deals with safeguarding the food supply chain from the beginning to the end by focusing on producing fresh produce, using water and water treatment technologies, ensuring proper storage and delivery, etc. The main challenge in food safety is a continuous need for attention.
Why Is Food Safety Important?
Food safety is crucial for public health. The impact of foodborne diseases affects the entire food system. Nobody intentionally eats unsafe, unhealthy food except in some extreme cases. Unfortunately, many unknowingly and unintentionally challenge their health and nutrition by eating unhealthy food with serious risks. Identifying agents that make food unsafe is not that easy. Harmful microorganisms, natural toxins, and chemicals are present in the food that are not visible to the naked eye. Fundamental challenges to the government are posed by the regulation of food safety policy and surveillance. All efforts are directed at increasing the dietary quality and nutrition of food.
Following are some steps to ensure food safety:
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Clean: Hands must be washed for 20 seconds at least with warm or cold water and soap or handwash before and after eating cooking and eating food. The cooking surface area should also be washed frequently. This helps to prevent germs that survive in the kitchen area and are mainly responsible for causing food poisoning. Also, one must thoroughly wash the vegetable cutting boards, utensils, and countertops with soap and water before and after cooking. Fresh fruits and vegetables should also be washed under running water to ensure food safety before consumption.
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Separate: Cross-contamination should be avoided. Foods like poultry, seafood, eggs, chicken, and raw meat can contaminate other ready-to-eat foods; therefore they should be stored separately and also keep them away from other food products during grocery shopping. These foods should also be refrigerated separately, in a sealed container. Additionally, raw chicken or meat should be washed safely as they can contaminate the sink, counter, and other food products.
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Cook: Food must be cooked at the right temperature to ensure that it is germ germ-free and ready to consume. This can be done by measuring the food temperature with a food thermometer, to ensure accurate readings for different food items.
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Fish with fins must be cooked at 15 degrees Fahrenheit or until it can be easily separated with a fork.
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Ground chicken, all poultry, and turkey must be cooked at 165 degrees Fahrenheit.
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Fresh ham, beef, pork, and lamb must be cooked at 145 degrees Fahrenheit.
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All ground meat such as pork and beef should be cooked at 165 degrees Fahrenheit.
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Chill: Food should be promptly refrigerated because bacteria can multiply rapidly at room temperature or between 40 to 140 degrees Fahrenheit (danger zone). One must set the refrigerator at 40 degrees Fahrenheit and the freezer at 0 degrees Fahrenheit, and must know when the food gets spoiled and needs to be thrown out. In case the refrigerator does not have an in-built temperature, a thermometer appliance can be kept inside the fridge. Warm foods should be packed in a clean container and the kept in refrigerator. Also, perishable foods should be refrigerated within two hours, these include foods like meat, cut fruits, seafood, and vegetables. Refrigerated frozen foods (thaw) should be put into the microwave or cold water, as exposing them to room temperature can cause a multiplication of bacteria.
Which Areas Are More Affected by Foodborne Diseases?
Some areas are low to middle-income areas where regulatory control systems and surveillance cannot address the range of foodborne hazards. In such places, food safety is of utmost concern. The low and middle-income regions belong to Africa and Southeast Asia. People residing in these areas are more vulnerable to:
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Poor food handling and inappropriate use of agricultural chemicals.
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Use of unsafe water for cleaning and processing food.
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Poor agriculture practices.
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Absence of food storage infrastructure.
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No access to alternative foods when staple crops are contaminated.
What Links Food Safety, Good Nutrition, and Dietary Quality?
Food safety, dietary quality, and good nutrition are all interlinked. One in ten people fall ill after consuming contaminated food every year, and around four lakh people die due to the same.
Foodborne illnesses influence the health care system and socio-economic development. It also affects national economies, trade, and tourism.
With growing concern over unsafe food practices, policies in agriculture and food security systems must be designed to ensure both the nutritional quality and safety of the foods we eat.
Policymakers are recommended to take action to promote food safety, dietary quality, and good nutrition.
Access to safe and nutritious food is key to promoting good health. Unsafe food containing harmful microorganisms (bacteria, viruses, parasites, or chemical substances) causes more than two hundred diseases ranging from diarrhea to cancers. Thus, a good association between government bodies, producers, and consumers is required to help ensure food security and an efficient food system.
What Leads to Major Foodborne Illnesses?
Foodborne illnesses are usually caused by bacteria, viruses, parasites, or toxic chemical substances. These toxins enter the body through contaminated water or food. Chemical contamination can cause long-term diseases such as cancers, disability, and death or may lead to poisoning. Some of the examples of foodborne illnesses are given below:
1. Bacteria: Some common foodborne pathogens are salmonella, campylobacter, and enterohaemorrhagic Escherichia coli. These bacteria affect millions of people and may result in fatal outcomes. Symptoms include fever, headache, abdominal pain, nausea, vomiting, and diarrhea. Food products involved in salmonellosis are eggs, poultry, and other products of animal origin. Food-borne hazards with Campylobacter are mainly due to consuming raw milk, uncooked meat, and contaminated vegetables and fruits.
Listeria infections may lead to miscarriage and the death of newborn babies. Listeria is mainly found in unpasteurized dairy products and various ready-to-eat foods. Vibrio cholera infects humans through contaminated water and food, presenting symptoms such as vomiting, diarrhea, and abdominal pain that may lead to severe dehydration and death. Food products that may lead to cholera outbreaks are rice, vegetables, millet, and various types of seafood. Antibiotics are essential for treating bacterial infections. However, their overuse may cause bacterial resistance, rendering the treatment ineffective.
2. Viruses: Norovirus is one of the most common causes of foodborne infection. It can come up with symptoms such as diarrhea, nausea, vomiting, and abdominal pain. Hepatitis virus is a long-lasting liver disease that spreads through contaminated raw produce and raw or undercooked seafood.
3. Parasites: Parasites can be transmitted through water, food, and soil. Parasites such as fish-borne trematodes are transmitted through food. Some tapeworms like Echinococcus may infect people through food or contact with animals. Parasites such as Entamoeba, Cryptosporidium, or Giardia enter the food chain through water or soil.
4. Prions: Prions are infectious agents that are made of proteins. They are associated with various neurological disorders. The most likely transmission route is consuming meat products containing risk materials such as brain tissues.
5. Chemicals: Natural toxins and pollutants are responsible for various health concerns. Toxins such as mycotoxins, cyanogenic glycosides, and marine biotoxins, are naturally occurring toxins. Staple food such as cereals or corn contains high levels of such toxins. Long-term exposure to these toxins may affect the immune system and cause cancer.
Various environmental pollutants such as dioxins and polychlorinated biphenyls are byproducts of industrial processes. These are highly toxic, found globally, and accumulate in food chains. They can cause developmental and reproductive problems, damage the immune system, interfere with hormones, and may cause cancers.
Heavy metals such as mercury, lead, and cadmium may cause kidney damage and neurological problems. Other chemical discharges from industrial waste into the environment may lead to food allergies and contamination.
Conclusion:
Safe and secure food supplies enhance the economy, trade, and tourism, contributing to food and nutrition safety and underpinning sustainable development. Urbanization has changed consumer habits. Consumers rely more on ready-to-eat food. Globalization has triggered consumer demand for varied food choices, enhancing the food chain. Climate change also impacts food safety. These challenges put food producers and distributors more responsible for ensuring food safety. Underestimating food safety may lead to various foodborne diseases. Multiple agents such as bacteria, viruses, parasites, chemicals, and other toxins contribute to foodborne illnesses. Thus, a special issue on food safety was launched to increase awareness of food safety globally.
