WHO: Five keys to safer food
Amongst us, in our homes and close
to the food we eat, live some mysterious tiny, yet extremely energetic creatures… Much smaller! These are microorganisms,
extremely small living beings. There are three different types
of microorganisms. The good ones help to produce foods and
drinks such as cheese and yoghurt, fermented meat and fermented vegetables. Some other microorganisms are annoying. These are the bad ones, they are
responsible for the foul smell, bad taste and repulsive look of rotting food, but they normally don’t cause diseases. But it’s the other kinds of microorganisms
that we really need to be afraid of! They don’t cause food to smell bad
and they don’t change the way it looks, they are the dangerous ones and it’s
necessary to be very careful with them. These are known as pathogenic microorganisms
and they can cause severe illnesses such as stomach pains, vomiting,
diarrhoea, fever and even death! They are deceitful, invisible and dangerous. These tiny beings are very, very prolific. To increase in number they need food, water, time and warmth. They can multiply very quickly. Fortunately, no matter how strong and frightening
these microorganisms are, they are preventable and vulnerable… I t takes as little as five simple rules,
five behaviour keys to get rid of them. Protect yourself and your family
from diseases in the home. The rules are easy to apply.
These are your five keys to safer food. Keep clean to prevent contamination. Separate raw and cooked foods
to avoid cross-contamination. Cook thoroughly to
kill microorganisms. Keep food at safe temperatures, either hot or cold,
to prevent bacterial growth. Use safe water and safe raw materials
to avoid contamination. Food producers are the ones primarily responsible for the safety of the food you buy. But you can protect yourself and your family
from diseases in the home by applying the Five Keys to Safer Food. Use them!
You also have a role to play!