WHO cites three main food hazards

April 7, 2015 5:30 am 

By Leilani S. Junio

MANILA, April 6 (PNA) — The World Health Organization (WHO) cites Monday three food safety hazards that can make an individual sick.

In an interview with the media Peter Sousa Hoejskov, WHO Technical Officer, Food Safety, Division of Health, Security and Emergencies, said that the three food safety hazards are–biological, chemical and physical.

Hoejskov said that foods (e.g fishes from the contaminated water source) contaminated with pathogens or microbiological contaminants can be remove by cooking.

“When you cooked them thoroughly, you can remove the pathogens or microbiological hazards,” he said.

However he pointed out that consuming those that are contaminated by chemicals poses health risks and therefore not recommended even if such will be cooked thoroughly.

“Even if it will be well-cooked fish, the chemical contaminants (e.g. mercury and lead) cannot be removed…That why I said you should not be consuming fish from unsafe contaminated water source because you cannot reduce or eliminate the chemicals,” he said.

Physical hazards on the other hand, refers to contamination of food due to accidental or poor handling of foods.

WHO estimates that about 2 million people globally dies every year due to unsafe food.

He added that more than 200 diseases can be caused by unsafe foods containing harmful bacteria, viruses, parasites or chemical substances.

The disease ranges from diarrhea to chronic diseases such as cancer and even to brain disorder, chronic malnutrition and impaired development.

In addition to that, the WHO said that consumers should be protected from food poisoning and other food-borne disease as key component of promoting health security.

“Food-borne disease hurts the national economy and development and international trade,” the WHO technical officer added.

In line with that, the WHO suggested some ways to have safer foods.

The five ways include keeping the foods cleanliness (washing your hands before handling food and preparation), separate raw and cooked, cooking thoroughly, keeping food safe at safe temperatures and using safe water and raw materials. (PNA)

RMA/LSJ/EDS

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