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[av_heading heading=’DOH bares keys to safer food ‘ tag=’h3′ style=’blockquote modern-quote’ size=” subheading_active=’subheading_below’ subheading_size=’15’ padding=’10’ color=” custom_font=”][/av_heading]
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ILOILO City – From January to November 2016 the Department of Health (DOH) recorded a total of 37 events of food-borne illnesses in Western Visayas.
From these events, 666 persons were affected and four died, according to Dr. Elvie Villalobos, DOH Region 6 head for infectious disease cluster.
The cause of death of the four persons was ingestion of food contaminated by marine toxins – one ate shellfish and the three others ate the poisonous butete (puffer fish). All these incidents happened in Negros Occidental.
Villalobos said other causes of food-borne intoxication were bacteria and poisonous chemicals.
To avoid food-borne illnesses, the public must observe the five keys to safer food recommended by the World Health Organization, said Villalobos. These were:
* keep food clean
* separate raw from cooked food
* cook food thoroughly
* keep food at safe temperatures, and
* use safe water and raw materials.
To keep food clean, one must wash the hands before handling food and often during food preparation; wash the hands after going to the toilet; wash and sanitize all surfaces and equipment used for food preparation; and protect kitchen areas and food from insects, pests and other animals, said Villalobos.
It is also important to separate raw meat, poultry and seafood from other foods by using separate equipment and utensils such as knives and cutting boards for handling raw foods and storing food in containers to avoid contact between raw and prepared foods, the doctor added.
Villalobos said cooking food thoroughly is a must, especially meat, poultry, eggs and seafood.
To keep food at safe temperatures, do not leave cooked food at room temperature for more than two hours, Villalobos suggested. (PIA-Iloilo/PN)
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