Keeping your food and drink safe from prep to plate

Food poisoning may be associated with the hot summer months, given how bacteria thrive in oppressive temperatures. But in reality, consuming contaminated food and drink can happen anytime, anywhere—including at home.

“First off, many germ-laden dishes taste no different from unspoiled food, so there’s no way of telling if you have food poisoning until you experience the classic symptoms—nausea, diarrhea, vomiting, weakness, headache, and even a fever,” says Mark Paul S. Castillo, MD from top hospital in the Philippines Makati Medical Center (MakatiMed).

“Secondly, these symptoms don’t always present themselves immediately. Certain bacteria can trigger symptoms 30 minutes to eight hours after consuming contaminated food. Others, like the virus behind Hepatitis A, take days, weeks, and even months before symptoms appear.”

Food poisoning resolves within 24 to 48 hours, and requires nothing more from you but to ride out the vomiting and bum stomach. It’s best to hydrate with electrolytes and broth soup. Still, more serious cases could land you in the hospital for kidney failure, nerve and brain damage, and in rare but still possible situations, death.

Prevention is crucial to avoiding this most unpleasant yet avoidable condition. For MakatiMed, the goal is to ensure your food and drink are free of contaminants from start to finish.

PREP. “It’s all about cleanliness,” reminds Dr. Castillo. “Wash your hands thoroughly with soap and warm water before handling ingredients and cooked food. Wear disposable gloves if you have a rash or wound on your hand and need to handle raw ingredients. Chopping boards, knives, plates, pans, and other cooking utensils must also be thoroughly washed with soap and warm water, then wiped dry with a paper towel, before using them for the first time, then again on other ingredients, and just before you put them away.”

Raw ingredients like meat, poultry, fish, and seafood need to be rinsed well too, and separated, instead of sharing a single plate. “Use a brush to gently scrub some fruits and vegetables like apples, cucumbers, root crops, and squash and thoroughly rid them of dirt,” shares Dr. Castillo. “For leafy vegetables, rinse them under running water and use a salad spinner or paper towels to dry them.”

Dr. Castillo also advises keeping your kitchen countertop and sink clean with soap and water, then wipe with a paper towel or a clean dry rag. “Replace sponges at least once a week, as they can be home to E. coli and other bacteria. Washing them completely at the end of each day also helps.”

PLATE. Make sure food is cooked following the recommended time and temperature, and if you can, keep food constantly warm with chafing dishes. According to Dr. Castillo, “Consume hot food immediately, as leaving it in room temperature for two hours or more allows bacteria to grow.” Serve cold dishes in small amounts and only when they’re ready to be eaten. Keep the cold dish in the fridge or maintain its cool temperature with bowls of ice.

Make sure dishes, bowls, glasses, and utensils are clean or have been properly washed and dried before use. “And no double-dipping,” says Dr. Castillo. “Assign specific serving spoons, forks, tongs, and knives to dishes to avoid cross-contamination.”

KEEP. Place leftovers in clean covered containers, keep in the freezer, and re-heat before serving. “Most people think that leftovers can live in the fridge forever. Best to consume them within 3-4 days,” notes Dr. Castillo.

Indeed, food in the fridge doesn’t always guarantee it’ll remain as fresh (or safe to eat) as the day you cooked it. “Check for molds and weird smells,” Dr. Castillo points out. “Or better yet, when in doubt, throw it away. It’s better safe than sorry.”