World Health Day – “Is Your Food Safe ?”

Tuesday, April 7, 2015 is World Health Day. This year the World Health Organization’s (WHO) theme is based on the Food – “How safe is your food? , harm caused by foodborne illnesses, New data on the harm caused by foodborne, threats posed by unsafe foods” lobal threats posed by unsafe foods, and the need for coordinated, cross-border action across the entire food supply chain. Unsafe or unhygienic food has linked to the death of an estimated 2 million people annually, including many children and women. Food containing harmful bacteria, viruses, parasites or chemical substances is responsible for more than 200 diseases, ranging from diarrhoea to cancers.
With “WHO” declaring this year’s theme as ‘food safety’ on the World Health Day, many questions related to the subject have resurfaced. What is in your food? Where did you purchase the ingredients? Is your food safe from food-borne pathogens?. From farm to plate, make food safe.” They are asking policy-makers, producers, and the public to think about food safety. Have you considered how safe your food is, where it comes from, was it properly handled during production, and is it free from toxins and harmful bacteria? According to the WHO, unsafe food containing harmful bacteria, viruses, parasites, or chemicals can cause more than 200 diseases, ranging from diarrhea to cancers. Also, foodborne and waterborne diarrheal diseases kill an estimated 2 million people annually, including many children. With the food supply becoming increasingly globalized, the risk of foodborne illness spreading through many countries simultaneously has increased. Those at greatest risk of illnesses often include infants and children, those with compromised immune systems, and the elderly across all socioeconomic boundaries. The threat of foodborne illness can hurt trade, tourism, national economies, and can put a large strain on the health care system.
The WHO is using this day as an opportunity to alert governments, manufacturers, retailers, and the global public about the importance of food safety, and the part that each can play in ensuring that the food on people’s plate is safe to eat.
At Dr. Shillingford’s Boca Raton, Florida office, we ask that our lap band, gastric bypass, and gastric sleeve patients also consider food safety. Bariatric surgery, as with most surgical procedures, can put patients at a higher risk of infection. In an effort to keep our valued lap band, gastric sleeve, and gastric bypass patients healthy, we are sharing the following tips on food safety from the World Health Organization:
Wash your hands before, during, and after food preparation
Separate raw and cooked foods appropriately
Cook and reheat foods thoroughly, especially meat, seafood, poultry, and eggs
Keep hot foods hot and cold foods cold and do not thaw foods at room temperature
Use safe water to cook and drink and always choose safe and wholesome foods
To learn more, visit Food Safety