Take steps to reduce foodborne illnesses

AS businesses seek to reopen in the midst of the ongoing COVID-19
pandemic, some consideration should be given to food safety, so as to
reduce the possibility of members of the public catching foodborne
illnesses.

Dr. Yitades Gebre, PAHO/WHO Representative for Barbados and the
Eastern Caribbean and the United Kingdom Overseas Territories and
French Departments, pointed out the above as the PAHO/WHO Office for
Barbados and the Eastern Caribbean held a virtual press briefing for
World Food Safety Day (WFSD) yesterday, under the theme “Food Safety
in the context of COVID-19”.

Dr. Gebre stressed that food safety is a matter for all and even
during this time of the pandemic, the focus should be on preventing
and detecting foodborne illnesses. Even though COVID-19 is not a
foodborne illness, he suggested that given discussion about its
origin, the pandemic has highlighted the need to strengthen food
safety systems in general.

“The prevention of cross-contamination is critical in the control of
foodborne illnesses. The application of sound principles of
environmental sanitation, personal hygiene and established food safety
practices will reduce the likelihood of harmful pathogens that
threaten the safety of our food supply, regardless of food sources,
whether from intensive agriculture or from small stakeholders or
wildlife,” Dr. Gebre commented.

Acknowledging that many countries in the region have instituted a
number of public health measures to detect and slow the spread of
COVID-19, he noted that as many countries now seek to reopen after a
lockdown period, that in some way or another, focus must be placed on
ensuring food safety, whether it is in food establishments, hotels or
even schools.

Noting that many countries already have regulations in place to call
attention to the need for safe food practices, persons should pay
specific attention to how food is prepared and even stored to reduce
foodborne illnesses.

He has advised that persons keep food preparation areas clean and
ensure that the materials they use to prepare and serve food are clean
and even the water they utilise as well; separate raw food from cooked
food; cook foods properly, especially animal products; and keep food
at certain recommended temperatures to reduce the possibility of
contamination from bacteria. (RSM)