Proper Food Handling and Your Health

By Dr Tariq Jagnarine

Fam Med, Endocrinology, Diabetes

Food nourishes our bodies, supports growth, strengthens immunity, and helps prevent disease. However, when food is improperly handled, it can become a source of harmful bacteria, viruses, parasites, and toxins that may lead to serious illness. Safe food handling is, therefore, not just a kitchen responsibility but an essential public health practice.

Why food safety matters
According to the World Health Organisation, approximately 600 million people suffer from foodborne illnesses each year, resulting in an estimated 420,000 deaths worldwide. Young children, older adults, pregnant women, and individuals with weakened immune systems are especially vulnerable to severe illness.
Foodborne diseases can cause:
• Diarrhoea
• Vomiting
• Stomach cramps
• Fever
• Dehydration
• Kidney failure in severe cases
• Long-term complications such as arthritis or nerve damage
Common germs responsible include:
• Salmonella
• Escherichia coli (E coli)
• Campylobacter
• Listeria
• Norovirus

The four principles of safe food handling
1. Keep clean
Clean hands, utensils, and food preparation surfaces before handling food.
Always:
• Wash hands with soap and clean water for at least 20 seconds before preparing food.
• Wash hands after handling raw meat, poultry, seafood, eggs, pets, or using the toilet.
• Clean cutting boards, knives, and countertops after each use.
• Wash fruits and vegetables under running water before eating or cooking.
Remember that many harmful bacteria are invisible and cannot be detected by smell or appearance.
2. Separate raw and cooked foods
Cross-contamination is one of the leading causes of food poisoning.
To prevent it:
• Use separate cutting boards for raw meat and vegetables.
• Store raw meat on the bottom shelf of the refrigerator to prevent juices from dripping onto other foods.
• Never place cooked food back onto a plate that previously held raw meat.
• Use separate utensils whenever possible.
3. Cook food thoroughly
Proper cooking destroys most harmful microorganisms.
General recommendations include:
• Poultry: at least 74°C (165°F)
• Ground meat: at least 71°C (160°F)
• Fish: cook until opaque and flakes easily
• Eggs: cook until both the yolk and white are firm
When reheating leftovers, ensure they reach at least 74°C (165°F).
4. Keep food at safe temperatures
Bacteria grow rapidly between 5°C and 60°C, often called the “danger zone”.
Safe practices include:
• Refrigerate perishable foods within two hours of cooking.
• In very hot weather, refrigerate within one hour.
• Keep refrigerators below 5°C.
• Keep freezers at −18°C or colder.
• Thaw frozen foods in the refrigerator, microwave, or cold running water –
not on the kitchen counter.

Shopping safely
Food safety begins before arriving home.
Choose stores that maintain good hygiene.
When shopping:
• Purchase refrigerated and frozen foods last.
• Check expiry dates carefully.
• Avoid dented or swollen canned foods.
• Do not buy packages with broken seals.
• Transport chilled foods home promptly.

Safe storage
Proper storage extends food quality and reduces bacterial growth.
Remember to:
• Label leftovers with the preparation date.
• Consume refrigerated leftovers within three to four days.
• Freeze foods if they will not be eaten soon.
• Avoid overcrowding the refrigerator, allowing cold air to circulate.

Protecting vulnerable family members
Certain individuals require extra precautions:
• Pregnant women should avoid unpasteurised milk products and undercooked meats.
• Young children should not consume raw eggs or unpasteurised juices.
• Older adults should avoid high-risk ready-to-eat foods unless properly heated.
• People living with chronic illnesses or weakened immune systems should be particularly cautious with food hygiene.

Food safety during power outages
Power failures can quickly make refrigerated foods unsafe.
If electricity is lost:
• Keep refrigerator and freezer doors closed.
• Refrigerated food is generally safe for up to four hours if unopened.
• A full freezer may remain cold for about 48 hours if unopened.
• When in doubt, throw it out.
Never taste food to determine whether it is safe.

Common Myths
Myth: If food smells fine, it is safe to eat.
Fact: Dangerous bacteria often do not change the smell, taste, or appearance of food.
Myth: Washing raw chicken removes bacteria.
Fact: Washing raw poultry can spread bacteria around the kitchen through splashing. Proper cooking is the safest way to destroy germs.
Myth: Reheating food multiple times makes it safe.
Fact: Repeated cooling and reheating increases the risk of bacterial growth.

A public health responsibility
Food safety is everyone’s responsibility – from farmers and food manufacturers to restaurants and families preparing meals at home. Simple daily habits such as washing hands, separating raw foods, cooking thoroughly, and storing foods correctly can prevent illness, reduce healthcare costs, and save lives.
By practising proper food handling every day, we protect not only ourselves but also our loved ones and our communities.
Throughout my years in clinical practice and public health, I have seen preventable cases of foodborne illness affecting both children and adults. Many of these illnesses could have been avoided through basic food safety measures. As healthcare professionals and community members, we all have a role in promoting safe food practices. Small actions taken in our kitchens today can prevent serious illness tomorrow. Food safety begins with informed choices, and every safe meal prepared is an investment in better health.

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