Food safety has been made regarding health attention increasingly thinking in the moment. In 2015, the Cambodian Ministry of Health, World Health Organization and Food and Agriculture Organization of the United Nations has put the subject for food safety "from farm to dining table to do to be safe. "
What measures can make food safe?
Ministry of Health and the World Health Organization says more than 200 diseases caused by food poisoning unsafe. These diseases ranging from diarrhea to cancer. Unsafe foods cause the development of diseases, diarrhea and malnutrition in the body.
The World Health Organization shows that food insecurity is the second leading cause 2 children under age 5 die worldwide. Unsafe foods cause people worldwide killed an estimated 2 million people every year.
The UN Food and Agriculture Organization Director Mrs. Brad colostrum (Nina Brandstrup) said that according to the latest statistical survey showed that nearly 842 million people worldwide the world, or nearly 12% under the supply of food and energy. This number includes nearly 63% are in Asia and the Pacific. She said that food safety is an issue together thinking since you until you eat: food safety as a suffix contribute to food security. Food safety also contributes to the healthy nutrients and to improve productivity in life. Food safety is related to economic factors because diseases caused by unsafe food decreased spending on services public and private health will also decrease.
Health Minister Dr. Mam Bun Heng said that among the epidemics that occurred in the country almost half are caused by problems food and water unsafe.
Until the beginning of 2015, this country has an outbreak caused by a series of food poisoning.
Director General of the Ministry of Health Dr. Vandy said the test detected infection in food, especially meat. To reduce this problem the Ministry of Health, World Health Organization and Food and Agriculture Organization of the United Nations put together the theme for World Health Day 2015 "from farm to table eating prepared foods to be safe." In this regard, Dr. Vandy referring to so that everyone and institutions pay attention to the preparation and cooking keeping food safe effluent and chemicals: food is not the duty of the Ministry of Health alone when the food arrives on the table, and the duty of the Ministry of Health. So if we talk about food safety, it is far from farm to the table. We talk about how farm system of the plant. After planting and shipping. After transportation to the distribution to the marketplace and transportation to the outcome came to the kitchen . Tune to the kitchen and there are styles of cooking and food that come out on the table for us to eat . Then when the food arrives on the table, it is the competence of the Ministry of Health to control, especially on hygiene issues.
Her doctor confirmed that the country currently does not have a law on food yet: Because we did not have food law Health foods and promotional efforts and dissemination of knowledge for citizens to understand the sanitary whether to do to maintain cleanliness well, especially food hygiene and personal hygiene is the same thing. If food hygiene, but if he were here to eat food or individual that he would be prepared food the other side, he would not have eaten hygiene, it may have contaminated the food, and when the other side he ate it can be infected with it.
Meanwhile, the Ministry of Health and the World Health Organization issued instructions to citizens 5 key measures to make food safe. Measure 1 is kept clean by washing hands before handling food and before preparing food. Wash hands out of the draft. Cleaning and hygiene Smooth surfaces and equipment used for food preparation and kitchen and food from animals mice and other insects. Many harmful viruses in dust, soil, water, animals and people. These viruses cling kitchen cloth and materials especially chronh. Little impact, however, the virus can infect food and cause illness when eaten.
Measure 2 is to keep raw and cooked foods separate from each other, especially meat, poultry and seafood, raw material policies such as plates and knives chronh for sliced raw meat separate from cooked foods. Keep raw and cooked foods to avoid collision. Raw food, especially poultry meat, eggs and seafood and flavored water can contain harmful viruses that can spread into the food Other when prepared and stored food.
Measures 3 cooking is well-cooked, especially poultry meat, eggs and seafood. Take soup and stew, boiled re-heated to 70 ° C. For meat and meat birds taste of it was bright red is not tinted. Proper cooking can kill harmful viruses almost all. Studies have shown that cooking food to a temperature of 70 ° C can help ensure that is safe for eating. Foods that require caution, especially meat sliced thin chronuoch BBQ joints and whole birds.
Measure 4 is putting food at safe temperatures Do not leave fast food at room temperature more than 2 because the virus can break quickly if kept in normal temperatures. The growth of the virus can be reduced or stopped growing in temperatures below 5 degrees Celsius or above 60 degrees Celsius. Even so, a number of dangerous viruses can still grow under temperatures below 5 degrees Celsius. Do not store food for too long, however, put the container or refrigerator.
Measure 5 is the use of clean water and raw materials. Please use clean water, or to make it safer to use. Choose foods that are fresh and whole. Choose foods that are prepared by safe as milk that has killed virus. Do not use food beyond the date set. Raw materials such as water and ice can become infected and dangerous chemicals. Toxic chemicals can occur in damaged or rotten food. Keep raw foods and simple hygiene measures such as washing and by shells can reduce risk .
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