Introduction
The most important health issue in today’s society is that of food-borne illness. However, with an annual increase of these pathogenic bacteria popularly known as food-borne illness which results to death, researchers have traced the cause to the intake of contaminated foods.
What is food borne illness?
Food borne illness is the consumption of unhealthy of contaminated food. According to research many foods being consumed contains micro organisms such as bacteria’s, fungi’s, viruses and parasites (Bjorklund, 2006, p.10).
In today’s society, the foundation of a healthy lifestyle is the sort of food consumed, the nutritional content and the physical fitness that food does to the human system. In essence, food is needed in the human system for growth and development, for the sustenance of life, and nourishment of the body ( Duyff, 2006, p .x).
With all these essential facts on food, we can now conclude that good nutrition is needed for good functioning of the human organism and cells (system). However, nutrition can then be said to be life support, in that it provides the nutrients necessary for proper functioning of the organism and cells of the body system in the form of food.
In respect to this, with a healthy diet we are certain of being protected from the most common health problems related to food intake or consumption. Although, the usual food and drink consumed by an organism is determined by the acceptability in the system, hence the research on certain food and health patterns which has been considered or described as similar, equal, or analogous with well-being and the complexity of the wise choice of foods. Simultaneously, new
information is exploding on the quantity and quality of foods and nutrients needed for optimal health.
Common safety issues related to food purchase, storage, and preparation
The issue of food safety varies from the purchase, storage and preparation perspective. In the purchasing of food, the issue of the date of expiration of the food (canned food) and the damage in the packaging as well as freshness and handling of the food must be considered and viewed properly. The storage involves the temperature at which the food is preserved and consumed, while the preparation involves the cleanliness of the utensils in addition to the process of cooking the meal (hygiene).
The optional method for certifying the safety of food includes a clean preparation environment and the separating of unlike foods. Moreover, the foods must be cooked with sufficient cooking temperature and also refrigerated and at the appointed time either before or after cooking. Dairy foods, meats and seafood’s must be promptly and properly refrigerated at normal temperature. In line with this, the foods that require cold temperature like the dairy products, sea food and meats must be properly refrigerated.
Illnesses or problems caused
With the consumption of contaminated food or unhygienic food there are high tendency of risk to the health, however, this is associated with nausea, vomiting, gastroenteritis, fever, abdominal pain, diarrhoea, and headache or fatigue. Furthermore, in order to avoid contacting these illness it is advisable to store foods properly, good preparation and handling of food and washing of the hand properly is the most efficient prevention against the spread of food-borne illness. In order to get more information on this issue reader are advised to visit registered dietician, and media venues for more nutritional information.
Criteria used to determine sources of credible nutritional information
The criteria used in determining the credibility of nutritional information is that the medium of information must contain or expatiate the quantity of food and calories consumption, it must also give full detail on the frequency at which foods should be taken and the sort of food required for all depending on the health situation.
Furthermore, the importance of sourcing this information is that it gives full and explanative details on the nutritional and health intake of foods, thereby stating the importance of the vitamins health wise when taken at the prescribed quantity.
Conclusion
In conclusion proper hygienic measure must be considered in the preparation, storage and buying of food for the avoidance of food borne illness. In addition to this, visits to dieticians and awareness on food intake and vitamin contents must be given high preference and consideration.
Reference List
Bjorklund, R. (2006), Food borne illnesses Health alert. New York, NY: Marshall Cavendish.
Duyff, R., L. (2006), American Dietetic Association complete food and nutrition guide. New Jersey, NJ: John Wiley and Sons.