World Health Day, from new threats to food safety

Unsafe and unclean food is associated with the death of about 2 million people a year, most of them children. Foods containing harmful bacteria, viruses, parasites or chemicals can lead to more than 200 diseases, from diarrhea to cancer.

A spokesman for the Hungarian Office of the World Health Organization (WHO) said that many of the diseases in Hungary are also related to unhealthy diet, belonging to several countries with unhealthy diets, in addition to the extremely high intake of salt and sugar, the consumption of antiseptic meat and canned food is also the head of Europe, especially when many families do not Instead of cooking once a week or more, put it in a freezer for a period of time.

Eating unclean is one of the causes of a large number of gastrointestinal diseases. Hungarians are not accustomed to cooking fresh food and vegetables, while refrigeration can slow down the growth rate of bacteria, but not to prevent the oxidation and decomposition of food, even if the food refrigeration or frozen, microorganisms can still grow. Many dangerous microorganisms can reproduce rapidly in this temperature range. Most Hungarian people also like to eat pickled or smoked roasted meat and intestines, a long time to eat this kind of nitrite higher pickled food, will induce a variety of cancers.

New threats to food safety are emerging

New threats to food safety are emerging, changes in food production, sales and consumption, environmental change, emerging pathogens, antimicrobial resistance-all of which pose challenges to national food safety systems, and increased travel and trade increases the likelihood of international spread of pollution.

The theme of World Health Day 2015: "Food Safety". World Health Day will be held on April 7 when who will focus on challenges and opportunities related to food safety under the slogan "From Farm to table to ensure food safety", the report said. The new data on the hazards of foodborne diseases underscores the global threat posed by unsafe food and the need for concerted cross-border action across the food supply chain, who notes. Who will devote its annual World Health Day to food safety issues next week.

"Food production has been industrialized, and its trade and sales have been globalized," said Dr Margaret Chan, who director-General. "These changes make food vulnerable to new opportunities for contamination by harmful bacteria, viruses, parasites or chemicals." "Local food safety issues may quickly evolve into international emergencies," Dr Chan added. If a dish or a packet of food contains raw materials from several countries, the investigation into foodborne disease outbreaks is far more complex. ”

Unsafe foods can contain harmful bacteria, viruses, parasites or chemicals, and can lead to more than 200 diseases, from diarrhea to cancer. Examples of unsafe foods include undercooked food for animals, fruits and vegetables contaminated with feces, and shellfish containing marine biological toxins.

Who is conducting an extensive analysis of the global burden of foodborne diseases and releasing the first results. The study who organized the epidemiological reference group on foodborne disease burden and is expected to publish the full results in October 2015. Some of these important results relate to intestinal infections caused by viruses, bacteria and protozoa that enter the body through contaminated food. These results show that in 2010 years: An estimated 582 million cases involving 22 different foodborne intestinal diseases were reported, and 351 000 cases were associated with death; the intestinal pathogen that caused most deaths was salmonella typhimurium (52 000 deaths); intestinal pathogenic Escherichia coli (37 000 deaths) and Connaught-like viruses (35 000 deaths); The African region has the highest burden of intestinal foodborne diseases, followed by the South-East Asia region, and more than 40% per cent of patients with intestinal diseases caused by contaminated food are children under five years of age.

The increasingly globalized food supply

Unsafe food poses major economic risks

The 2011 E. coli outbreak in Germany was reported to have caused 1.3 billion of dollars in losses to farmers and businesses, and 236 million dollars in emergency aid to 22 EU Member States. However, efforts to prevent such emergencies could be intensified by building strong food safety systems to promote joint government and public action to prevent food contamination by chemicals or microorganisms. In addition, measures at the global and national levels can be taken, including the use of international platforms such as the International Food Safety Authority Network (INFOSAN), which is jointly established by WHO-FAO, to ensure effective and expeditious communication during outbreaks of food safety emergencies.

On the consumer side of the food chain, the public can play an important role in promoting food safety, including following safe food hygiene practices, learning how to be cautious about specific foods that may be at risk (such as raw chicken), and reading labels when buying and preparing food.

The Who's five main points on food safety illustrates the basic principles that everyone in the world should know to prevent foodborne diseases. "There is often a need for a crisis to bring about a common sense of food safety and a serious response," said Dr Kazuaki Miyagishima, director of the WHO Department of Food Safety and zoonotic diseases. "The impact of public health and the economy may be enormous. Therefore, a sustainable response must be adopted to ensure that standards, verification procedures and networks are established to prevent food safety risks. "Who is working to ensure that adequate, safe and nutritious food is available to all." The organization supports countries in the prevention, detection and response of foodborne disease outbreaks in accordance with the Codex Alimentarius, which brings together the international Food standards, guidelines and codes of conduct for all major foodstuffs. Food safety is a cross-cutting issue and a shared responsibility that requires the participation of non-public health sectors (i.e. agriculture, trade and commerce, the environment, the tourism sector) and the support of key international and regional institutions and organizations active in the areas of food, emergency assistance and education.

As our food supply becomes more globalized, the need to strengthen food safety systems within and between countries is becoming increasingly clear. That is why who, on the day of World Health Day on April 7, 2015, is promoting efforts to strengthen food safety from farms to tables (and anywhere between).

Who has helped countries to prevent, detect and respond to foodborne disease outbreaks, based on the Codex Alimentarius, which brings together international food standards, guidelines and codes of conduct on a variety of major foodstuffs and processes. Who, together with the Food and Agriculture Organization of the United Nations, has alerted countries to food safety emergencies through the international Information Network. World Health Day 2015 has made it possible to remind all government departments of the importance of food safety for workers, farmers, producers, retailers, health workers and consumers, as well as the role each of them can play to ensure that everyone is assured that the food on their plate is safe to eat.

Five main points of food safety

Provide practical guidance to consumers in handling and preparing food

Point one: Keep clean

Wash your hands before handling food, wash your hands frequently during food preparation, rinse and disinfect all the surfaces of the equipment used for preparing food, and avoid insects, pests, and other animals entering the kitchen and touching the food. Although most microorganisms do not cause disease, dangerous microorganisms are widely found in soil, water, animals and the human body. Hand, dishcloth, kitchenware, especially chopping board, all carry these microorganisms. When food is exposed to it, it can be contaminated, leading to foodborne illness. Therefore, the most effective way to keep clean is to wash your hands. In addition, the distinction between "cleaning" and "disinfection" must be clarified. "Cleaning" is the process of physically removing dirt and food residues, and "disinfection" is the process of sterilizing or killing bacteria. Regular cleaning and replacement of cloth, towels and other cleaning utensils is required. Do not advocate the use of sponge cleaning. The plates and countertops should be cleaned with different cloth to prevent the spread of microorganisms.

Point two: raw and cooked separately

Separate raw meat, poultry and seafood from other foodstuffs. The processing of raw food should be made of special equipment and utensils, such as knives and chopping boards. Store food in containers to avoid contact with raw and cooked food. Raw foods, especially meat, poultry, seafood and their juices, can contain dangerous microorganisms and may contaminate other foods when preparing and storing food. Therefore, when shopping, we should let raw meat, poultry and seafood and other food and other food separate. In refrigerators, raw meat, seafood and poultry should be kept below the cooked or ready-to-eat food to avoid cross-contamination. Food should be stored in a covered vessel to avoid contact with raw and cooked food. Put the cooked food in a clean dish. It must be emphasized that not only during the cooking process, but also during the whole food preparation process, including the slaughter process, should be kept separate from raw and cooked.

Point three: Cooked

Thoroughly cook food, especially meat, poultry, eggs and seafood. The preparation of soup or stew (pot) to boil, to ensure that the temperature reached 70 ℃. When cooking meat and poultry food, make sure the juice is clear, not reddish. Cooked food two times when heated, thoroughly hot through. Proper cooking can kill almost all the dangerous microorganisms. Studies have shown that cooking food up to 70 ℃ helps ensure safe eating. The foods that require special attention include minced meat, roast meats, large chunks of flesh and whole poultry. At 70 ℃ temperatures, even high concentrations of microorganisms can be killed in 30 seconds. So, when cooking poultry, until the juice clear, meat no longer pink, cooking eggs and seafood, to achieve full hot temperature, cook soup or stew, should be boiled until boiling, and continue to boil for at least 1 minutes. Leftovers should be cooled and stored in a timely manner, not stored in the refrigerator for more than 3 days, repeated heating can not exceed 1 times, food vitrification should be in the refrigerator or cold environment.

Point four: Keep food at a safe temperature

Cooked food shall not be stored at room temperature for more than 2 hours. All cooked food and perishable foods should be chilled in time (preferably under 5 ℃). Keep food to a sufficient temperature (over 60 ℃) before eating. You can't store food too long, even in a fridge. Frozen food should not be vitrification at room temperature. If food is stored at room temperature, microorganisms can multiply quickly. Keeping the temperature below 5 ℃ or more than 60 ℃ can slow or stop the microbial growth and reproduction rate. Some dangerous microorganisms can still grow under 5 ℃. In general, 5℃-60℃ is a dangerous area where microorganisms can multiply rapidly within this temperature range. Refrigeration slows down the growth rate of bacteria. However, microbes can grow even if food is chilled or frozen. Refrigerated or frozen foods do not kill microorganisms, but can limit their reproduction. In general, microorganisms multiply rapidly at higher temperatures, but when they reach 50 ℃, most microbes cannot reproduce.

Point five: Use safe water and food ingredients

Use safe water or make water treatment safe. Choose fresh and hygienic food. Choose foods that are processed safely, such as pasteurized milk. The fruits and vegetables should be cleaned, especially when they are eaten raw. Do not eat food beyond the shelf life. Food ingredients, including water and ice, can be contaminated by hazardous microorganisms and chemicals. Toxic chemicals may be produced in damaged and moldy foods. Careful selection of food ingredients and simple treatment, such as cleaning and peeling, can reduce risk. When you buy or use food, you should choose fresh and hygienic food, avoid damaged or decayed food, choose safe processed food such as pasteurized milk or irradiated meat, do not eat food that exceeds freshness, discard damaged, swollen or oxidized cans, and choose ready-to-eat, cooked and perishable foods at the right temperature ( or cold or hot, but not dangerous temperature range). Remove the parts of vegetables and fruits that have been spoiled and bruised, which are susceptible to bacteria.

Appropriate use of traditional Chinese medicine to prevent the improvement of immunity

Hungary This weather hot and cold staggered, very easy to make bacteria and pathogenic microorganisms breeding, spread, so remind Chinese friends should pay more attention to food safety and hygiene, memorize food safety five major points, must not be taken lightly. While paying attention to the living and eating, the proper use of traditional Chinese medicine to prevent, improve their own immunity, can play a multiplier effect. The human immune system will face a variety of bacterial viruses, especially when the temperature changes greatly in early spring. Once the immune system is weak, coupled with eating unclean, exogenous cold, excessive fatigue, mental stress and long-term in the closed environment, oxygen deficiency will cause immunity decline, the virus is easy to swoop in, causing disease. Traditional Chinese medicine thinks, "the upright deposit, evil is not dry" Traditional Chinese medicine is good at prevention, while paying attention to food hygiene, the use of natural herbs and traditional methods to improve their own immunity, and with appropriate conditioning life and supplement the daily diet of nutrition, in order to make bacteria and viruses away from us, to create a healthy body.

To improve the immune system need to pay attention to adequate sleep and rest, health and balanced diet, pay attention to eat more rich in vitamin C and other immune-enhancing food. Experts believe that in the normal population, the daily supplement of 500-1000 mg of vitamin C, in addition to supplement the appropriate amount of vitamin C, but also recommended the use of Echinacea honey ginger tea. For special groups, such as: Pregnant women, children, the elderly can increase the amount of vitamin C to improve immunity. Regular physical exercise to increase the body's ability to resist the virus. When cooking fish food, be sure to pay attention to cooking methods, add scallion ginger garlic and other bactericidal plant ingredients, you can kill bacteria and microorganisms may exist, but also to the temperature of the spleen and stomach, so as to play the role of cold.

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(Text: Doctor of Medicine Chen Zhen)
(Responsible editor: XINDB)