Üsküdar University Faculty of Health Sciences Department of Nutrition and Dietetics Institute. See. Esra Tansu Sarıyer evaluates nutritional hygiene.
Note that according to the World Health Organization, the burden of disease and death is increasing every year, especially in underdeveloped and developing countries due to the lack of clean water, sanitation and hygiene. See. Esra Tansu Sarıyer said, “The causes of non-compliance with hygiene regulations and the loss of food security affect all segments of society, especially at-risk groups such as infants, children, pregnant and lactating women, the elderly. And sick people. Failure to comply with hygiene rules in food preparation and storage does not lead to food poisoning and long / short term health problems. He said.
Creates physical, chemical and biological hazards
Noting that every person in society has the right to access safe food, Saria stressed that the physical, chemical and biological hazards posed from the food production process to the consumer endanger food security and cause serious diseases in humans. . Saria listed these risks as follows:
“Physical contaminants; there are hazards of foreign objects such as dust / dirt residue, hair, nails, plastic residue, packaging pieces. To prevent these hazards, glass materials should not be used in the preparation and manufacturing stages to prevent the risk of glass breakage unless required. Yes, and there is a need to pay attention to whether there is soil, straw, animal excrement, residues when buying food like vegetables, fruits and eggs. In addition, those who are actively involved in the process of food preparation should pay attention to their personal hygiene.
Beware of chemical contaminants!
Chemical contaminants include pesticides, food packaging materials, detergents, and disinfectants. These substances contaminate food and cause foodborne illness. For this reason, foods that are at risk of chemical contamination should be stored separately and kept away from food, those who will use these chemicals should be informed, and hands should be washed after use.
Raw and cooked food must be stored separately!
On the other hand, biological contaminants are the most common cause of foodborne illness and spread through dust, soil, air, livestock, raw food, tools and equipment, and humans. To prevent this, principles such as cleaning, storing raw and cooked food separately, proper cooking, providing proper storage conditions, and using reliable raw materials and water should be applied to ensure food safety. If all of these physical, chemical and biological risks are not addressed, short-term health problems such as nausea, muscle aches, difficulty swallowing and breathing, severe abdominal pain, vomiting, fever, watery or bloody diarrhea or long-term health problems. Since acute / chronic kidney failure can occur. Coming. “
We have to pay attention to cleanliness
See trainer. Esra Tansu Sarıyer reminds us that hygiene needs to be considered when choosing ready-to-eat food, and says: The healthiest way is cleanliness. At this stage, the personal hygiene of the place where the nutrition service is available, the personal hygiene of the staff, the equipment and tools used there should be cleaned and disinfected, the places where food is produced should be cleaned and maintained. Otherwise, the contaminants here could be transmitted to the consumer through food and cause food poisoning. ” To warn
It is very important to cook with proper temperature and method.
Another important issue is the separation of raw and cooked foods, the use of different cutting boards and their separate storage until consumed, Saria said, “because raw foods like meat, seafood and poultry contain dangerous microorganisms. In addition, cooking food at the right temperature and method kills bacteria such as Campylobacter, Escherichia coli and Listeria which affect human health and cause food poisoning. In addition, it should not be forgotten that microorganisms that cause food poisoning rapidly multiply at room temperature. The growth of these microorganisms slows down or stops below 5 সেল C and above 60 C. ” He said.
When buying ready-made food from the market, the lecturer emphasized on paying attention to the storage condition. See. Esra Tansu Sarıyer says, “Potentially hazardous foods such as meat, poultry, seafood, eggs, milk and products should be refrigerated, and lemons and cereals should be given to consumers in dry and cool environments to avoid the risk of germs.”
Pay attention to the expiration date!
Note that foods made with spoiled and expired ingredients will cause significant health problems, Lecturer said. See. Esra Tansu Saria ended her words as follows:
“After eating foods with pathogenic microorganisms, the person usually develops symptoms such as fever, diarrhea, intestinal cramps, nausea and vomiting. For example, Clostridium perfringen pathogens are spread by not chilling and storing foods such as meat, meat products, broth after cooking. Severe abdominal pain, nausea, and diarrhea occur after eating foods contaminated with the virus, and these symptoms persist for several weeks, especially in the elderly and children. Similarly, Listeria monocytogenes, which can be contaminated by long-term ready-to-eat and cold-stored foods, shellfish and raw milk, can cause serious health problems in pregnant women, such as premature and stillbirth, and meningitis. For this reason among newborns, expiration date, purchase, preparation and food storage conditions are extremely important to prevent food poisoning.
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