Be cautious of the food and water you take--DOH
How cautious are you of the safety of the food you eat and water you drink?
During this rainy season, the Department of Health (DOH) - Center for Health Development 6 (CHD 6) advised the public to take precautionary measures in drinking water and in eating food.
"Make sure that your drinking water is from a safe source and when in doubt, do not drink. Food should be well cooked and left - overs should be covered and kept away from household pests", the CHD 6 advisory said.
Unsafe sources of drinking water, improper disposal of waste, unhygienic practices like spitting anywhere and blowing or picking the nose and unsafe food handling and preparation practices like street vended foods are among the common causes of food and water borne diseases identified by CHD 6.
Food and water borne disease is a group of illness caused by any infectious and non-infectious agents. These infectious agents are identified as bacteria, viruses and parasites while the non-infectious agents are chemical, animal and plant toxin.
CHD 6 said water can be protected from contamination during handling, transport and storage by always using clean water containers provided with cover, washing containers after every use, cleaning and disinfecting storage tanks at least every quarter, and avoiding hand contact with water during transport.
There are two methods of treating water, according to CHD 6, either by boiling or disinfecting. When boiling, water should be brought to a rolling boil for at least two (2) minutes.
However, when disinfecting water by the use of chloride, this procedure should be observed: Prepare a stock solution by dissolving one level of powder chlorine compounds (65 to 75% available chlorine) to one liter of water. Add two teaspoons of stock solution to five gallons (20 liters) of water. Mix thoroughly and let it stand for at least thirty minutes before using.
On the other hand, said CHD 6, food will be safe if it is kept clean and by separating raw and cooked foods, cooking foods thoroughly, keeping food at safe temperatures and using safe water and raw materials.
In case of suspected food-borne illnesses, the CHD 6 recommends the following: preserve the food and if a portion of the suspected food is available, wrap it securely, labeled "danger" and freeze it; seek treatment as necessary but if symptoms persist or severe like bloody diarrhea, excessive nausea and vomiting or high temperature, immediately consult a doctor; and report the incidence to the local health department.
(PIA)