World Food Safety Day is a good occasion to review the hygiene of the food we eat, especially in the light of the recent revoking of the license of an app-based grocer for poor provision warehousing. Stay safe, eat smart!
Hygiene Of Incoming Groceries
The app-based grocer was penalised for abysmal storage practices at one of their godowns -- dust, dirt, rodent intrusion. Remember to wash/sanitise drink bottles/cans before opening. External packaging can harbour contaminants.
Reheating Food Ordered In
Many began heating food ordered in, during early days of COVID-19, because its path of transmission was still not known then. Medical experts believe it remains a healthy practice -- reheat outside food until steaming hot, about 75 °C for 30–60 seconds to kills common bacterial pathogens like Salmonella and E. coli.
Check Expiry Dates
Always check food items' expiry dates while shopping online or in-store. Poor storage/godown mishandling can lead to near-expiry or expired products being delivered. If the date is smudged, missing, or too close, toss.
How To Wash Fruits And Vegetables
Place fruits/vegetables in a bowl of water mixed with a splash of white vinegar. Leave or 5-10 minutes. Rinse with clean water. Do not wash before storing. Dampness can lead to mould or spoilage; wash before use.
Separate Cutting Boards!
USDA & FDA recommend dedicated cutting boards: One for raw meat, poultry, seafood & another for fruits, vegetables, ready-to-eat foods. Even a tiny amount from raw meat/seafood can transfer Salmonella or E. coli onto uncooked produce, even from a washed board.
Food With The Shortest Shelf Life
Store raw meat, fish, shellfish, eggs, dairy products away from ready-to-eat items. Place them on the lowest rack in the fridge/freezer to prevent leakage, says Healthline. Consume sooner/soonest.
Disinfection Of Kitchen Utensils
Sanitise all utensils, boards, surfaces that come into contact when you cook non-vegetarian dishes -- use hot soapy water and occasional bleach or alcohol-based cleaners to eliminate harmful microbes.