Food poisoning is common especially during hot weather but it doesn't mean it doesn't happen anywhere, anytime- including at home.
Suffering from food poisoning is an unpleasant experience BUT it can be avoided. - MakatiMed
"First off, many germ-laden dishes taste no different from unspoiled food, so there's no way of telling if you have food poisoning until you experience the classic symptoms- nausea, diarrhea, vomiting, weakness, headache and even fever," said Dr. Mark Paul Castillo, resident at Makati Medical Center. "Secondly, these symptoms don't always present themselves immediately. Certain bacteria can trigger symptoms 30 minutes to eight hours after consuming contaminated food. Others, like the virus behind Hepatitis A, take days, weeks and even months before symptoms appear."
Food poisoning resolves within 24 to 48 hours and requires nothing more from you but to ride out the vomiting and upset stomach. It's best to hydrate with electrolytes and broth soup. For more serious cases, it can land you in the hospital for kidney failure, nerve and brain damage, and rare but possible- even death.
Prevention is very important and for MakatiMed, the goal is to ensure your food and drink are free from contaminants from start to finish.
PREP
"It's all about cleanliness," explained Dr. Castillo. "Wash your hands thoroughly with soap and warm water before handling ingredients and cooked food. Wear disposable gloves if you have a rash or wound on your hand and need to handle raw ingredients. Chopping boards, knives, plates, pans and other cooking utensils must also be thoroughly washed with soap and warm water, then wiped dry with a paper towel, before using them for the first time, then again on other ingredients and just before you put them away."
Raw ingredients like meat, poultry, fish and seafood need to be rinsed well and separated, instead of sharing a single plate. "Use brush to gently scrub some fruits and vegetables like apples, cucumbers, root crops and squash and thoroughly rid them of dirt," added Dr. Castillo. "For leafy vegetables, rinse them under running water and use a salad spinner or paper towels to dry them."
Keep kitchen countertop and sink clean, and replace sponges at least once a week. You can likewise wash sponges after use.
PLATE
Make sure food is cooked following the recommended time and temperature, and if you can, keep food constantly warm with chafing dishes. "Consumer hot food immediately, as leaving it in room temperature for two hours or more allows bacteria to grow." Serve cold dishes in small amounts and only when they're ready to be eaten. Keep the cold dish in the fridge or maintain its cool temperature with bowls of ice.
"And no double-dipping. Assign specific serving spoons, forks, tongs and knives to dishes to avoid cross-contamination."
KEEP
Place leftovers in clean covered containers, keep in the freezer and re-heat before serving. "Most people think that leftovers can live in the fridge forever. Best to consume them within 3-4 days," explained Dr. Castillo.
Food in the fridge doesn't always guarantee it will remain fresh (or safe to eat) as the day you cooked it. "Check for molds and weird smells. Or better yet, when in doubt, throw it away. It's better safe than sorry."
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