Leaving cooked food at room temperature for more than 2 hours is a health risk
The Gauteng Health Department has put foodborne illnesses in the spotlight, warning people about common food-handling mistakes that can lead to food contamination and illness.
Food poisoning occurs when a person consumes contaminated food or water, which may contain harmful bacteria, toxins or chemicals that can cause illness.
According to a report published by the World Health Organization, an estimated 866 million – almost 1 in 9 people globally – fall ill after eating contaminated food and 1.52 million die every year. It also states that 'children under five years of age experience 29% of the health burden due to unsafe food, with 143 000 deaths recorded in 2021'.
Symptoms of food poisoning
Symptoms of food poisoning can vary depending on the type of germ or contaminant consumed.
Common symptoms include:
- nausea
- vomiting
- diarrhoea
- stomach cramps
- fever
- fatigue and weakness
- watery or bloody diarrhea
People experiencing these symptoms should seek medical attention, particularly if the symptoms are severe or persistent.
Common food-handling mistakes
The Gauteng Health Department recently highlighted some common food-handling mistakes that can increase the risk of food contamination.
One of the key warnings from the department is that cooked food should not be left at room temperature for more than two hours.
Centers for Disease Control and Prevention states that perishable food should not be left for more than one hour if exposed to temperatures above 32 degrees celcius. Food left out for extended periods becomes harmful because bacteria can multiply rapidly.
The department also advised residents to:
Refrigerate all cooked and perishable food promptly, preferably below 5 Degrees Celsius.
Keep cooked food piping hot, above 60°C, before serving.
Avoid storing food in the refrigerator for too long.
Never thaw frozen food at room temperature.
Following basic food-safety practices when preparing, storing and serving meals can help reduce the risk of foodborne illness and keep households safe.
Remember to wash your hands before, during, and after preparing food and before eating. It is also important to use clean dishes and utensils. Fruits and vegetables should be rinsed before being eaten.
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