Representative Image| Photo: Mathrubhumi
Food poisoning has become a recurring problem in the state, showing the pathetic conditions of many eateries functioning in the state. The subsequent raids unearthed how owners flout rules to their advantage to serve stale food. As a result, the public is sceptical about consuming food from outside.
Here are the reasons for food poisoning and the precautionary measures that could be followed at restaurants and homes.
Unhealthy practices in Restaurants
Around 100 kilograms of meat is needed daily in restaurants to serve customers. In the majority of places, meat is brought and stored in large quantities. Some restaurants even cook and store them.
However, experts say that meat should be kept inside a freezer at a specific temperature. But this is not followed by many restaurants in the state.
Cooks at some restaurants do not follow proper hygiene measures.
Instead of using boiled water, some restaurants use normal water.
Causes for food poisoning
Use of unclean water
Cooking food without following proper hygiene measures
Using unclean utensils to cook and store food
Not storing food items like meat, fish, milk and eggs at the prescribed temperature leads to the rapid growth of bacteria.
Symptoms
Nausea, vomiting, diarrhoea, fever, fatigue and weakness, headache and abdominal pain
Safety at Home
The cooked food should be stored without disturbing it much with spoons or other dishes
Food that has been kept outside for too long should not be stored in a fridge
Food that has been re-heated should not be stored in the fridge for future use
Consume cooked rice and non-veg curries should be within two days
Restaurants should store meat at a specific temperature ( -5 degrees Celsius)
Recently, people who consumed Arabian dishes were found more prone to food poisoning. This is because these food items are stored in distinct ways in Arabian nations. The hotel owners in the state have not studied or implemented these methods. Additionally, it is important not to keep mayonnaise outside for over two hours. Cooked food should not be kept in the open for too long.
Vinod Kumar
Assistant Commissioner, Food Safety Department, Kozhikode
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