Food from China on alert list

Honey, oyster sauce and dried mushrooms are among food products from China which have been placed on the food alert list for contravening regulations in Malaysia.

Data from the Health Ministry Food Quality and Safety Division indicated, in samples taken on specific dates, that pesticide residue was detected in the dried mushrooms on four occasions from April to July this year.

Drug residue was found in the honey sample taken in June while the cancer-causing agent 3-MCPD was found in oyster sauce tested in May.

There were 32 Chinese products placed under the ministry's Food Safety Information System (FoSIM) level five alert, where products are held, tested and then released, from January to October this year.

There are six levels of alerts – the first is auto clearance and the sixth is auto rejection.

Other products included frozen eel, seaweed, frozen royal red prawns, shitake mushrooms and salted turnip. All other China-imported food items were put on level four alert which requires examination.

Food found to have contravened the Food Act 1983 and Food Regulations 1985 was either destroyed or returned to the country of origin.

Malaysia imports US$680mil (RM2.3bil) worth of food items from China yearly.

Thailand had 17 food products on the list while nine food products from India contravened regulations including groundnut kernels in which aflatoxin, a cancer-causing agent, was found on six occasions from sampling done from March to September.

Six products from Indonesia including natural honey, kicap manis, prawn crackers and chilli sauce were also put on the watch list.

Roasted seaweed from Singapore was found to contain metal contaminants on four occasions from July to September.

In all, 103,480 imported food consignments were tested until September. A total of 49 consignments were rejected or destroyed.

Minister Datuk Seri Dr Chua Soi Lek told reporters yesterday that the quality of imported food was safe because of constant monitoring at 36 entry points with the cooperation of the Customs Department and other agencies.

Dr Chua said the monitoring and inspection of food and premises was also carried out.

“Some operators do not practise cleanliness. That is why food poisoning happens from time to time, including at school canteens. They think that if the food is cooked, it is safe to be eaten,” he said, adding that factors like how the food was kept and the equipment used also contributed to food poisoning.

From January to June this year, a total of RM416,260 in fines was collected from 2,290 cases. The ministry also shut down 2,957 unsanitary food outlets.

Prevention methods for foodborne illness

There are a number of ways to prevent foodborne illness, which include methods for food purchasing, storage and preparation. There are also specific ways to prevent foodborne illness while traveling.

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Tips for buying food include:

• Never buy packages with tears or leaks.
  
  
• Do not buy foods past their expiration date.
  
  
• Do not buy produce that appears bruised or otherwise damaged.
  
  
• Do not buy fresh-cut produce that has not been refrigerated or stored in ice.
  
  
• Keep raw beef, pork and poultry separate from other foods.
  
  
• Put refrigerated or frozen items in the shopping cart last, right before checking out.
  
  
• If possible, store refrigerated or frozen items in insulated bags until they can be refrigerated.
  
  
• Bring cold foods home immediately.

Tips for storing food include:

• Always refrigerate perishable foods quickly.
  
  
• Store eggs in their original carton in the coldest part of the refrigerator (not the refrigerator door).
  
  
• Cool large volumes of food in several small containers.
  
  
• Do not store milk in the refrigerator door.
  
  
• Do not let perishable food stand at room temperature for more than two hours.
  
  
• Store meat on the bottom shelf of the refrigerator or in the back or in the freezer.
  
  
• Make sure the refrigerator is set to 40 degrees Fahrenheit (4.4 degrees Celsius) or lower. The freezer should be set to 0 degrees Fahrenheit (- 17.8 degrees Celsius).

Tips for food preparation include:

• Wash hands for at least 20 seconds with soap and warm water before and after cooking.
  
  
• Wash countertops and tables before and after cooking.
  
  
• Wash fruits and vegetables with cold running water before cutting or eating, and remove any damaged areas before eating.
  
  
• When preparing both meat and vegetables, use separate cutting boards for each.
  
  
• Defrost meats in the refrigerator or microwave and then cook immediately.
  
  
• When using a marinade for meat, it must be cooked before being placed on cooked meat.
  
  
• Cook foods to appropriate temperature. Casseroles, beef, veal, pork and lamb should be cooked to 160 degrees Fahrenheit (71.1 degrees Celsius). Poultry should be cooked to minimum internal temperatures of 165 degrees Fahrenheit (73.9 degrees Celsius), according to a recent advisory from the Food Safety and Inspection Service (FSIS). Use a meat thermometer to test temperature. Eggs should be cooked until the yolk is hard.
  
  
• Marinades used on raw meat or poultry should never be reapplied to cooked foods.
  
  
• Never place cooked meats on dishes that previously held raw meats.
  
  
• Use a clean produce brush to scrub fruit and vegetables, such as cucumbers.
  
  
• Commercial produce washed are not generally recommended.
  
  
• Dry produce with a paper towel or clean cloth to reduce and additional bacteria.

Tips for food safety while eating away from home (on picnics, car trips or sporting events) include:

• When transporting food, make sure the cooler is clean and dry before adding food.
  
  
• Keep foods well wrapped in plastic wrap or plastic containers.
  
  
• Keep foods cold with a cooler, ice, ice packs or insulated bags.
  
  
• Place meats at the bottom of the cooler to prevent drips onto other foods.
  
  
• Pack two coolers, one for food and another for beverages.
  
  
• Store the cooler in the coolest part of the car and out of the sunlight.
  
  
• Bring disposable hand wipes for cleaning if soap and water are not available.
  
  
• Do not consume foods that have been left out in hot temperatures for more than a few hours.

Tips for food safety while traveling to other countries (particularly Latin America, Asia, Africa and the Middle East) include:

• Do not drink or brush teeth with unfiltered water. Use bottled, boiled or sterilized water instead.
  
  
• Make sure the seal is intact when buying bottled water.
  
  
• Only use ice made from bottled, boiled or sterilized water.
  
  
• Eat only cooked meats, fish and vegetables.
  
  
• Eat only pasteurized dairy products and avoid soft cheese, such as Brie and cottage cheese.
  
  
• Peel and wash raw fruits with clean bottled water before eating. Wash hands before peeling and eating fruit.
  
  
• Do not buy food from street vendors.

Types and differences of foodborne illness

More than 250 foodborne illnesses have been identified. Most of them are infections, caused by pathogens (organisms that cause disease) such as bacteria, viruses and parasites found in food. Others are poisonings caused by toxins or chemicals that have contaminated food, such as food served in lead-glazed pottery, or naturally poisonous foods, such as poisonous mushrooms. The most common types of foodborne illnesses include: More >> Ten Most Harmful Foodborne Pathogens Campylobacteriosis. Caused by the Campylobacter bacteria, which is the most commonly identified bacteria that causes diarrhea. The bacteria live in the intestines of birds. Undercooked chicken or other foods are frequent sources of this type of infection. Clostridium perfringens infection. Results in diarrhea, abdominal pain, nausea and vomiting and usually develops after eating improperly stored or cooked meat. Salmonellosis. Caused by the Salmonella bacteria, which is widespread in the intestines of birds, reptiles and mammals. Any type of food can become contaminated with the salmonella bacteria. The foods that most frequently transmit salmonella are poultry, meat, eggs and dairy products. People may also be exposed to salmonella through contact with household pets - especially lizards, turtles, and snakes - and through contact with contaminated surfaces, such as computer keyboards and cooking utensils. Fever, diarrhea and abdominal cramps are common symptoms. In people with poor health or weakened immune systems, bacteria can enter the bloodstream and cause life-threatening infections. Some infected people do not develop symptoms, but instead become carriers and spread the infection to others. Escherichia coli (E. coli) infection. E. coli is a bacterial pathogen found in cattle and other related animals. Illness often occurs when people consume food (especially beef) or water that has been contaminated with microscopic amounts of cow feces. E. coli can also be spread through contact with contaminated surfaces and by touching infected animals (e.g., petting zoos). The illness causes severe diarrhea that may be bloody and painful abdominal cramps. In a small number of cases, a serious condition called hemolytic uremic syndrome (HUS) can occur. This can result in anemia, profuse bleeding and kidney failure. Calicivirus. An extremely common cause of viral foodborne illness. However, this type is rarely diagnosed because the laboratory test is not widely available. The virus (a type of norovirus) can spread from one person to another or through food. For instance, a kitchen worker may spread the virus during food preparation. Shigellosis. Caused by the Shigella bacteria. It can be transmitted by eating food or drinking beverages contaminated by food handlers with Shigella, eating vegetables grown in fields containing sewage, eating food contaminated by flies bred in infected feces and drinking or swimming in contaminated water. The bacteria cause fever, bloody diarrhea and abdominal pain. Bacillus cereus food poisoning. Caused by the Bacillus cereus bacteria. It usually presents with extreme nausea and vomiting and has the fastest onset of symptoms (three hours) of foodborne illnesses. Bacillus cereus food poisoning is commonly seen in people after consuming Chinese fried rice. Staphylococcal food poisoning. Caused by the Staphylococcus aureus bacteria. Unlike other types of foodborne illness, this form is not caused by contamination. The bacteria can grow in some foods (e.g. dairy products, fish and processed meats) and produce a toxin that results in intense vomiting. Ascariasis (roundworm). A parasitic worm infection caused by contact with contaminated food or soil. Vibrio. There are many different types of this bacteria, one of which causes cholera. Other Vibrio species are commonly found in raw or undercooked shellfish. An infection often causes chills and fever. Giardiasis. Caused by the parasite Giardia that is passed to humans in drinking water or from infected animal products. Giardia is a common traveler’s illness which causes abdominal cramps and diarrhea. Chemical food poisoning. Some types of foods, such as certain species of mushrooms, contain toxins that result in illness. Most cases result in mild symptoms. However, some are more serious and require immediate medical treatment. Botulism. A rare, but serious illness caused by the Clostridium botulinum bacteria. If untreated, it can cause paralysis and respiratory failure. Cases of botulism are usually contracted from insufficiently heated home-canned foods, such as asparagus, green beans, beets and corn.

About foodborne illness

Foodborne illnesses (commonly known as food poisoning) are gastrointestinal infections that occur when foods contaminated with harmful organisms are ingested.

Food can be contaminated by a number of pathogens (organisms that cause disease) including bacteria, viruses and parasites. The pathogen enters the body by the mouth and then travels into the stomach and intestines. After infection, an incubation period occurs, which may last from hours to days before symptoms appear.

Although rarer, foodborne illness can also be caused by toxins and chemicals. For instance, pesticides can remain on foods, which can cause illness. A naturally toxic substance, such as poisonous mushrooms, may be consumed, also causing sickness. Symptoms vary according to the source and may include nausea, vomiting, abdominal cramps and diarrhea.

The risk of acquiring foodborne illnesses is typically greater during the summer months because the warm weather speeds up bacterial growth on raw meats and poultry.

To preven such food contamination ozone food sterilizer is an effecttive method to use. It is recomended to sterilizer the food before consume or store into freezer.

In most cases, foodborne illnesses are not serious and do not cause serious complications. However, certain types of illnesses such as botulism (severe food poisoning caused by a bacterial toxin) can result in serious health consequences (such as spontaneous abortion in pregnant women) or death.

In some people (especially children) a condition called hemolytic uremic syndrome (HUS) can result from infection by a particular strain of the E. coli bacteria. HUS is a rare disorder that usually affects children between ages 1 to 10. Although most children recover completely, it may cause acute renal (kidney) failure, seizures, heart failure, pancreatitis or, in rarer cases, diabetes.

The types of common foodborne illnesses can change over time. Typhoid fever, tuberculosis and cholera were once common foodborne diseases before food safety measures (such as pasteurization and safe food canning) became commonplace. In recent years, new foodborne illnesses have been discovered. In 1996, the parasite Cyclospora was identified as a cause of diarrhea that occurred after Guatemalan raspberries were consumed. In 1998, a new strain of the bacteria Vibrio parahaemolyticus contaminated oyster beds in Galveston Bay, Texas, and caused people that consumed the oysters to become ill.

Although local and state health departments are required to report cases of foodborne illness to the U.S. Centers for Disease Control and Prevention (CDC), establishing precise figures is difficult. Most cases are not diagnosed because people do not seek treatment for the illness or physicians do not diagnose it. Therefore, the case is never reported to the CDC.

According to estimates by the CDC, there are approximately 76 million cases of foodborne illness each year in the United States. These cases result in an estimated 325,000 hospitalizations and 5,000 deaths annually.

In addition to tracking individual cases of foodborne illness, health departments keep track of outbreaks of foodborne illness. This occurs when a group of people eat the same contaminated food and two or more of them become sick. According to the CDC, about 400 to 500 outbreaks investigated by local and state health departments are reported each year.

Despite recent outbreaks, researchers report that the foods that Americans consume are now safer than in previous years.

Foodborne Illness

Foodborne illness is a gastrointestinal infection caused by eating foods that contain harmful bacteria, viruses, parasites or toxins.

According to estimates by the U.S. Centers for Disease Control and Prevention (CDC), approximately 76 million cases of foodborne illness occur each year in the United States. These cases result in an estimated 325,000 hospitalizations and 5,000 deaths a year.

More than 250 foodborne diseases have been identified. Some of the most common types of foodborne illnesses include Campylobacteriosis (caused by Campylobacter bacteria), Salmonellosis (caused by Salmonella bacteria) and Calicivirus (Norwalk-like virus).

Food can become contaminated in a variety of ways during production and preparation. For example, beef and poultry can become contaminated during slaughter.

To preven such food contamination ozone food sterilizer is an effecttive method to use. It is recomended to sterilizer the food before consume or store into refrigerator.

The most common signs and symptoms of foodborne illness include nausea, vomiting, diarrhea and abdominal cramps.

Foodborne illnesses can be difficult to diagnose. Diagnosis typically begins with a physical examination which includes a medical history and a list of recent foods consumed. Some types of foodborne illnesses are diagnosed by analyzing stool under a microscrope to detect the presence of bacteria.

Most cases of foodborne illness are mild and can be treated at home by replacing lost fluids and electrolytes, which are necessary to maintain the body’s chemical balance. More serious cases may be treated in a hospital where patients are given fluids intravenously (through a vein).

Foodborne illness can be prevented in a variety of ways. For example, foods that may become contaminated, such as meats and milk, should be stored in the freezer or the coldest parts of the refrigerator. Washing hands before and after food preparation, establishing separate cutting boards for meat and vegetables and thoroughly cooking beef and chicken are other ways to prevent foodborne illness.

Gastroenteritis

Gastroenteritis is any irritation or inflammation of stomach or intestinal linings. Symptoms include nausea, vomiting, diarrhea, stomach cramps and abdominal pain. It is often caused by infection or foodborne illness. Foodborne illness, or food poisoning, can be caused by bacteria, viruses, parasites or toxins. Dysentery is a type of gastroenteritis of the colon.

>> Ten Most Harmful Foodborne Pathogens

Towards zero food poisoning

THE Selangor state government is extremely concerned with the high number of food-poisoning cases in the state and has ordered its health department to take concrete steps to eliminate the problem.

According to state health committee chairman Datuk Dr Lim Thuang Seng, the state health department is increasing its efforts to monitor canteens in schools, factories and hostels in the state.
“Currently, we have many cases involving school canteens. The health department is going all out to achieve zero case at the school canteens,” he said.

Lim said the measures taken included educating the canteen operators to adhere to the rules and regulations in food handling, making sure that their workers handling food abided by the rules.
Lim, who was asked to comment on a recent case of food poisoning, said that up to last month, the state had recorded 24 cases of food poisoning involving almost 2,000 people, with 14 of the cases involving school canteens.
He said that usually premises identified as serving contaminated food causing food poisoning would be ordered to shut down for 14 days.

However, in the case of school canteens, it was rather difficult to be strict on the ruling.
“The school canteens cannot stay closed for too long, so we just order them to carry out cleaning and remedial work. If the premises is found to be clean, then it can open again,” he said.
“Sometimes the canteens would only be closed for a few days instead of two weeks,” Lim said.
He said that most school canteens had more than one operator, which would help the students even if one of them was ordered to stop operation temporarily.