A report on food poisoning says factors which lead to bad hygienic habits includes confusion, ignorance and a carefree attitude in food choices //.
The Food and Drink Federation launched a National Food Safety Week focussing on the areas where cleanliness need a large role to play, since 79,283 cases were reported with food poisoning in UK last year.
Now nearly half (54 per cent), of food dealers found that products made from minced meat like burgers and bangers need thorough cooking before eating.
About 34 per cent of food dealers unchecked the use-by date, while only 12 per cent cleaned the kitchen sponge once a month. Only 4 out of 10 cooks removed their jewellery before preparing the food in Europe.
About half (47 per cent) kept foods which are easily spoiled like raw meat in the correct temperature, others don’t and therefore lead to risk of cross-contamination.
Some people don’t even know that they are at a risk of developing food being poisoned by the use of dirty sponges and cross-contamination – said Melanie Leech, FDF director general.
FDF was constantly working to reduce food hygienic risks by putting campaigns in schools, colleges, business centers, other local authorities.
Ruling out the ignorance in many ways reduces the unwanted things like diarrhoea, dysentry and vomiting – says Hugh Pennington, Professor of Bacteriology (Emeritus) University of Aberdeen.
Main role to play in the ‘2006 National Food Safety Week’ seems to be ‘Following 4 Cs for Food Safety: Cleanliness, Cooking, Chilling and Cross-contamination’ and increasing awareness of food hygienic habits.
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