Safety tips for preventing household food poisoning

Experts strongly advise taking safety precautions such as washing hands regularly, cooking food to the right temperature, storing food properly, and avoiding cross-contamination to significantly reduce the risk of food poisoning.

These simple practices help prevent harmful bacteria like Salmonella, Escherichia coli (E. coli), and Listeria, along with viruses like Norovirus, the most common culprits behind food poisoning.

Food poisoning is an illness caused by consuming food or beverages contaminated with harmful microorganisms such as bacteria, viruses, or parasites.

According to an online medical information portal, Mayo Clinic, food poisoning is a type of foodborne illness that people contract from consuming contaminated food or drink.

The clinic stated that this could also result from ingesting toxins produced by these microorganisms or consuming chemicals such as pesticides.

“Symptoms of food poisoning often include an upset stomach, diarrhoea, and vomiting. Symptoms usually start within hours or several days of eating the contaminated food. Most people experience mild illness and recover without treatment. However, in some cases, food poisoning can cause severe illness or complications,” the clinic added.

While most cases of food poisoning resolve on their own, severe instances may require medical treatment, particularly if symptoms are prolonged or particularly severe.

According to the World Health Organisation, over 200 diseases are caused by eating food contaminated with bacteria, viruses, parasites, or chemical substances such as heavy metals.

The global health body stated that this growing public health problem has significant socioeconomic impacts, straining healthcare systems, reducing productivity, and affecting tourism and trade.

These diseases contribute significantly to the global burden of disease and mortality. The consumption of harmful chemicals, expired, or unwholesome products can further worsen the situation.

The National Agency for Food and Drug Administration and Control has warned Nigerians against consuming unwholesome products.

The Director-General of NAFDAC, Prof Mojisola Adeyeye, stated that the agency is committed to ridding Nigerian markets of substandard, falsified, and unwholesome products.

“NAFDAC remains at the forefront of protecting and promoting public health through rigorous standards, innovative practices, and international collaboration. These products could cause harm to countless individuals,” she stated.

Similarly, the United States National Pesticide Centre has warned that chemical residues in agricultural produce increase the risk of household food poisoning.

The centre noted that no method can completely eliminate chemical residues from food, making it essential to regulate chemical use and ensure proper hygiene practices.

A Professor of Human Nutrition and the Vice-Chancellor of Ave Maria University, Abuja, Ignatius Onimawo, stated that purifying fruits and vegetables depends on the chemicals used.

He explained that pesticides can be washed off with warm water and a salt solution, but residues from herbicides used for weed control may be more difficult to remove.

However, following these simple safety tips can help reduce the risks of household food poisoning and its consequences:

Check for expiration dates

While the dates printed on food packages indicate quality rather than safety, it is wise to heed expiration dates on highly perishable items such as dairy, meat, and poultry products. Producers of canned or processed foods also advise against consuming any packaged food with a broken seal or damaged wrapping, as it may have been contaminated.

“Do not consume or purchase food in cans that are dented or bulging, as this may indicate bacterial contamination,” Onimawo warned.

Avoid unregistered products

Consuming unregistered products significantly increases the risk of food poisoning.

If a product is not registered, it lacks a NAFDAC number, meaning it has not been certified safe for consumption. Those who consume such products do so at their own risk, as their contents cannot be verified.

“There is a high possibility that unregistered products do not contain the right ingredients in the correct proportions, which can negatively impact consumer health,” said James Oloyede, Director of Nutrition Services and Health Education at the Osun State Primary Health Care Development Board.

Wash fresh produce thoroughly with warm water and salt

Fresh produce can be a surprising source of foodborne illness. Fruits and vegetables can become contaminated by animals, their growing conditions, or the people handling them before they reach consumers.

“Washing produce helps remove harmful bacteria like E. coli from the surface of fruits and vegetables. Even if you won’t be eating the skin or rind, it’s important to wash it so bacteria on the surface don’t transfer to the flesh when cutting. Rinsing under running water is best, but if unavailable, salt and warm water will suffice,” Onimawo explained.

Separate proteins and produce

When shopping, raw meat, poultry, or seafood should be kept separate from other food items, as their juices may contain harmful bacteria.

When raw meat or poultry drips onto other foods, the risk of food poisoning increases, particularly from bacteria such as Salmonella. Therefore, keeping different food types separate is crucial in preventing the spread of illness-causing bacteria.

Don’t store tomatoes in cans after opening

One of the easiest ways to get food poisoning is by storing processed food in open tins. Many households open a tin of tomatoes and, instead of transferring the remainder into a plastic container or wrapping it securely before refrigerating, leave it in the tin.

This can lead to rusting and contamination, increasing the risk of lead poisoning.

A principal investigator, Dr Toyosi Raheem, cautioned that poor food handling can contribute to the spread of public health diseases.

“Avoid storing food in tins, as this encourages bacterial growth,” he warned.

Temperature ‘danger zone’ for perishable, prepared foods

The ‘Temperature Danger Zone’ refers to the range between 40°F (4°C) and 140°F (60°C), where bacteria multiply rapidly in perishable and prepared foods.

Leaving food within this temperature range for too long significantly increases the risk of food poisoning.

“To prevent this, perishable foods should be refrigerated below 40°F, while hot foods should be kept above 140°F. This slows bacterial growth and keeps food safe to consume,” the US Centres for Disease Control and Prevention warned.

Perishable items, including meat, dairy, seafood, eggs, and freshly prepared foods, should be stored properly to prevent contamination.

Keep it clean

A registered dietitian and nutritionist, Olusola Malomo, stressed that hand-washing before and during food preparation is essential in preventing food poisoning caused by bacteria such as Salmonella and E. coli.

“Regular soap and water are sufficient, but it’s important to wash thoroughly, including the backs of your hands and under your nails. You should wash for at least 20 seconds—the amount of time it takes to sing ‘Happy Birthday’ twice,” he advised.