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THE HEALTH | MAY-JUNE , 2022
| Cover Story |
How safe
is your food ?
Foodborne illnesses are a severe threat to health and can be prevented by safe food preparation and handling
BY KHIRTINI K KUMARAN
TWO MONTHS into the endemic phase , almost all industries and businesses are now operating at full capacity and without restrictions . Food establishments have also opened to serve Malaysians eager to resume eating out .
The pandemic had given rise to a thriving food delivery business with numerous players , big and small , jumping onto the bandwagon .
So , how safe is it to order food online or resume eating out ? Do these companies ensure their food handlers and other staff practise good hygiene standards ? Are the containers used to store and transport the food washed and sanitised regularly ?
We must be wary of not only Covid-19 but also the long-standing problem of foodborne illnesses . Food poisoning is common in Malaysia due to the country ’ s hot and humid climate , which is ideal for the growth of foodborne bacteria .
According to Norrani Eksan , Director of Compliance and Industry Development from the Food Safety & Quality Division ( FSQD ), Ministry of Health ( MoH ), food poisoning is a foodborne illness most associated with food handling .
“ Foodborne diseases in Malaysia based on data on food poisoning episodes nationwide reported in 2021 shows a decrease of 31.6 per cent to 197 episodes from 288 episodes in 2020 .”
Food poisoning outbreaks are caused by unhygienic food handling and poor sanitary conditions . The food ’ s quality is determined by the level of hygiene and safety practices used .
As a result , whether food service facilities are clean and sanitised , employees are vaccinated , and following hygienic and safe food handling practices arise .
Cross-contamination and transmission
As the demand for online food deliveries
Datuk Dr Marimuthu
Norrani Eksan has increased , who manages the food delivery safety protocols ?
Therefore , cleanliness is essential to avoid food contamination and illness among consumers during food preparation .
“ When food handlers do not properly cook or serve the food and do not apply food hygiene practices , it is easy for crosscontamination to occur and leads to food poisoning ,” explained Norrani .
“ Time-temperature abuse during cooking , storing , and holding the prepared food has been identified as the primary factor contributing to the food poisoning cases .
“ Improper techniques of thawing raw materials which lead to undercooked food also causes food poisoning .”
Based on a research article on ‘ An overview of foodborne illness and food safety in Malaysia ’ from the International Food Research Food Journal , the most common food poisoning outbreaks take place due to the ingestion of pathogenic bacteria like Salmonella Typhi , Escherichia coli , Staphylococcus aureus , Vibrio cholera ,
Campylobacter jejuni , and Listeria monocytogenes .
This is usually caused by the microorganisms in the infected person ’ s intestinal tract secreting toxins .
“ Thus , in preventing food poisoning , the MoH continuously promotes and encourages the public to always practice See , Smell & Taste ( Lihat , Hidu & Rasa ) before consuming any food .”
While the Covid-19 situation appears to be under control , we must remain vigilant for new variant outbreaks and transmissions .
Federation of Malaysian Consumers Associations ( FOMCA ) President Datuk Dr Marimuthu Nadason said : “ Although there is no proven evidence that Covid-19 is a foodborne illness , it may still be transmitted during food manufacturing and processing activities .
“ Some aspects of food safety such as personal hygiene , kitchen sanitation , and sanitisation should still be emphasised greatly .”
Food safety management
The MoH established the FSQD to ensure that food processing activities meet hygiene and safety standards . It also oversees food safety throughout the supply chain , including any food-related hazards or frauds that could disrupt the supply chain and put food safety at risk .
“ The food safety standards practised in Malaysia are ; Food Act 1983 , Food