KUALA LUMPUR (ANN/THE STAR) – Food safety is an essential issue for all parties in the food chain, including producers, governments and consumers like ourselves.
Although foodborne disease outbreaks frequently attract attention, the consumers’ role in maintaining food safety is occasionally neglected.
The World Health Organization (WHO) highlights that ensuring food safety is a collective duty. As consumers, we are essential in safeguarding ourselves and our loved ones. This responsibility begins with wisely choosing the food we purchase.
Verify for certification
A lot of consumers are oblivious of, or don’t take into account, new food safety certifications that exist in their country. Grasping these certifications enables consumers to make knowledgeable decisions. Additionally, we should give priority to food that has been adequately certified and endorsed by the Health Ministry’s Food Safety and Quality Division.
Regrettably, cost frequently takes precedence over safety factors in purchasing choices. Flavour often reigns supreme, prompting consumers to pay extra for a specific food they enjoy, neglecting its safety.
This method can be unsafe, since even delicious food may present health risks if managed incorrectly.
The swift increase of home-operated food enterprises during the COVID-19 pandemic also introduces a fresh challenge.
To tackle this, the Malaysian Health Ministry established the Home-based Food Entrepreneurs Listing, which promotes secure food handling and preparation methods for home-based food vendors, guaranteeing adherence to legal regulations.
Examine the packaging
A prevalent misunderstanding is that pre-packaged meals are naturally safe.
Studies have indicated that even these timely options can contain foodborne pathogens. This risk frequently arises from inadequate management once the food is unpacked.
Numerous shoppers fail to check food packaging for damage and this is crucial because even a minor puncture can let dangerous microbes taint the food.
Moreover, storing ready-to-eat food at room temperature for long durations fosters the growth of bacteria.
All these elements are under the consumer’s control, irrespective of the initial preparation of the food.
Not visible enough
Regardless of whether addressing home-based or commercial food producers, ensuring food safety must always remain a primary concern.
Microbial cross-contamination is often an unnoticed factor. Although physical and chemical dangers are easily recognisable, microbial risks can lead to much serious, and potentially fatal, outcomes if not managed properly.
As the trend for healthier living rises and the intake of fruits and vegetables increases, it’s essential to acknowledge that minimally-processed produce may harbour foodborne microbes. These microbes may live through minimal cooking processes, resulting in foodborne illness.
To avoid this, both food handlers and consumers must work together. Consumers ought to purchase fruits and vegetables from trustworthy sellers who follow food safety guidelines.
Furthermore, prior to consuming produce, consumers should take measures to reduce microbial contamination, for instance, soaking fruits and vegetables in salt water or blanching them.
By taking these apparently minor steps and staying alert, consumers can contribute to maintaining food safety.
