Reducing the Risk of Food Poisoning

INTRODUCTION

1. Food, one of the basic necessities of life, should nourish and sustain us, yet it can become a source of grave danger when contaminated. In 2011, an outbreak of E. coli in Germany led to the deaths of 53 people and caused severe illness in nearly 4,000 others, highlighting the global vulnerability to food-borne illnesses.[1] Similarly, in 2017, a severe outbreak of food poisoning in South Africa, traced back to contaminated processed meat, claimed over 200 lives and affected hundreds more.[2] In Nigeria, August 2020 saw a tragic incident in Lagos where a wedding celebration turned into a catastrophe as 15 attendees fell ill due to food poisoning, resulting in three fatalities.
2. Food poisoning, also known as food-borne illness, is defined as an illness caused by consuming contaminated food, with contaminants including bacteria, viruses, parasites, or toxins. Contamination refers to the presence of harmful substances in food, which can occur at any stage of food production and handling. Hygiene, in this context, pertains to practices that prevent food contamination and ensure safe food consumption.