Dangers of food intoxication at home
Print Edition
Consumers may be wary of food intoxication when dining out at street vendors, but a national research program has revealed that people are more likely to suffer from food intoxication at home than anywhere else.
Research from the National Health and Family Planning Commission suggests that more case numbers and deaths from food intoxication take place at home than at street vendors, cafeterias and night diners. Eating poisonous mushrooms, food with chemical poisons and tainted food is why people suffer from food poisoning at home.
To prevent food intoxication at home, consumers should be careful of eating leftover, deteriorated and expired food.
To safely consume leftover food, one should seal it in a separate box in a refrigerator and thoroughly cook before consuming.
Changes in leftover rice and vegetables’ colors or texture can be a sign that they have deteriorated. Rice is not edible when it gets sticky or smelly.
Moldy corn, wheat and peanuts, on the other hand, are dangerous to consume. Having sprouted potatoes and refronzen ice-cream can also cause food intoxication.
Despite the aforementioned ways, consumers should wisely choose their food and check expiration dates on packages. For fresh food, it is the best to consume when first bought.
Consumers should remove the bad parts from the fruit and vegetables before putting them in a refrigerator. However, green root vegetables should not be wrapped or sealed before refrigerating or they may deteriorate faster.
Meat should be stored in the freezer and eggs can be soaked in hot water for a few minutes to minimize the tiny holes on the eggshell for better preservation.
Some other tips for avoiding food intoxication include refraining from eating raw food, be careful when preparing self-made food and be vigilant with poisonous mushrooms.
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