The World Health Organization points out that despite progress in the variety, convenience, and safety of food in countries, cases of diseases caused by microbial contamination are on the rise in both developed and developing countries. It is estimated that in developing countries, about 2.1 million people die from diarrhea each year due to diseases related to food and water. To protect you and your family from food-related illnesses, the Asian Nutrition Information Center has recently issued 10 food safety tips:
1. Take "best before" and "use by" dates seriously. Do not buy products that have expired. If you find expired products, report them to the store operator. If packaged food "spoils" within the expiration date indicated on the packaging, or if the packaging is found to be damaged after you get it home, return it and report it to the retailer or food processor.
2. Counterfeit and substandard food involves the use of inferior, cheap ingredients to deceive consumers and reduce competitive costs. If you find the sale of counterfeit brand-name foods, foods with counterfeit labels, or contaminated foods, you should report them to the relevant authorities. Reporting these incidents can help authorities investigate and punish unscrupulous vendors and prevent such incidents from recurring.
3. Fresh foods, especially meat, fish, and other seafood, should be stored on the bottom shelf of the refrigerator, and processed foods on the top shelf. Food should be wrapped or properly covered before storage.
4. Do not put hot food directly into the refrigerator, as this will raise the temperature inside.
5. Store cans, bottles, and packages in a dry, cool place and protect them from insects, rodents, and other pests.
6. Remember to wash your hands thoroughly before preparing food and before eating.
7. Utensils used to handle raw food must be thoroughly cleaned before using them for cooked food or for foods that are to be eaten raw.
8. Be selective when choosing places to buy food and dine. Ensure that the staff, utensils, and other facilities are clean and tidy. This is an important indicator of the hygiene standards of a restaurant, including its "back of house" facilities.
9. Hot food should be served hot, and cold food should be served cold. Avoid eating any food that has been left at room temperature for more than two hours. This is especially important in situations such as meetings, large social gatherings, or outdoor events where food is prepared in advance in large quantities or where external conditions are poor.
10. If you have any doubts about fresh foods such as fruits and vegetables, the golden rule is: "Cook it, boil it, peel it, or throw it away."