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Food poisoning
on the rise
Summer is traditionally the time when people need to take extra care
preparing and storing food. However, recent outbreaks of food poisoning
indicate that we need to pay attention to food hygiene all year round.
June 2002 statistics show the number of reported cases of campylobacter
infection has increased to 824 nationally, compared with 452 cases at
the same time last year.
The Institute of Environmental Science and Research has indicated
that if the rate of infection continued, 2002 would surpass 1998 as the
worst year yet for the disease, when 11,578 cases were reported.
Campylobacter
Campylobacter is New Zealand's most commonly reported notifiable infectious
disease.
About 10,000 cases a year are reported. Researchers estimate that the
total number of cases tops 110,000 a year. It is caused by campylobacter
bacteria infection in water or food.
The symptoms include diarrhoea, abdominal cramps, fever, vomiting, headaches,
and muscular pain. The illness usually lasts a week, but about a quarter
of patients have relapses.
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Causes of
food poisioning
Chicken is receiving most of the blame for a huge rise in the number
of people being hit by a recent debilitating stomach bug. American health
authorities say surveys have shown that between 20 and 100 percent of
retail raw chicken is contaminated with campylobacter.
According to the United States Centres for Disease Control and Prevention,
even one drop of juice from raw chicken meat can infect a person.
Contamination also occurrs in beef and other meats, but is less common
than in chicken.
Other risk factors include contact with animals and drinking unpasteurised
milk or untreated water.
What you can
do to prevent food poisioning
There are a number of actions you can take to lower your risk of contracting
food poisioning:
- Make sure you wash your hands thoroughly in hot soapy water and dry
them well after using the toilet and before touching food.
- Prepare and store raw and cooked meats (including chicken and fish)
separately. This includes using separate utensils (e.g. knives, spoons,
tongs etc), preparation surfaces (e.g. chopping boards), and storage
containers (including plates and bowls).
- Defrost frozen food in a sealed or covered container in the refrigerator.
This is a lot safer than leaving food at room temperature (e.g. on the
kitchen bench) to thaw.
- Make sure all food (particularly chicken) is cooked thoroughly. When
reheating food, heat it to boiling point before eating. This is particularly
important for chicken.
- Check your refrigerator for food past its use-by date. If you find
any, throw it away.
- Fill up a drink bottle and put it in the freezer. The next morning,
put the frozen drink bottle in your lunchbox. This will keep your food
nice and cold until lunchtime.
Food safety sites
on TKI
New Zealand
Food Safety Authority
This New Zealand website provides up-to-date information on food safety
issues.
http://www.nzfsa.govt.nz
Foodstandards
Australia and New Zealand
This site features up-to-date information about food safety and nutrition
issues. It includes a monthly newsletter, and the Nutrition Calculator
- an interactive tool where students can invent a food or test a recipe,
then analyse it online for its nutritional content.
http://www.foodstandards.gov.au
New Zealand
Foodworks
This site compiles food safety headlines and information from a number
of media and health authority sources. It contains the latest information
on food safety issues in New Zealand and internationally.
http://www.foodworks.co.nz
The
New Zealand Foodsafe Partnership
This website features clear and accessible information on keeping food
safe.
http://www.foodworks.co.nz/foodsafe/index.htm
Quick
Tips to Packing a Safe Lunch
Why not start your food safety campaign with a safe school lunch? This
site provides tips on keeping packed lunches healthy and free from contamination.
http://www.fightbac.org/school_press.cfm
Kids
World — Food Safety
This site combines information on food safety and nutrition with interactive
activities, such as an online quiz and colouring game. The Bad Bug Book
profiles the major causes of food poisioning and includes symptoms and
risk foods.
http://www.agr.state.nc.us/cyber/kidswrld/foodsafe/index.htm
Super
Scrub and Bubbles
Join crusading character Super Scrub and his sidekick Bubbles as they
guide you through a number of food safety activities!
http://www.healthdept.co.pierce.wa.us/FCS/SSB1.html
Food
Risks — Perception versus Reality
This food safety site encourages students to think critically and collaborate
on a number of different food safety topics. Activities are followed by
factual information. This site is recommended for year 7 students and
above.
http://vm.cfsan.fda.gov/~dms/risk-toc.html
Food Safety Quiz for Kids
This interactive quiz provides simple tips on food safety and hygiene.
http://www.fda.gov/oc/opacom/kids/html/wash__hands.htm
Food
Safety Word Match
Print out this food safety activity that requires students to match a
word to its description.
http://www.foodsafety.gov/~dms/fsematch.html
Food
Safety at Home, School and when Eating out
This site contains information about food safety in the home and eating
out. Print out food hygiene pictures for colouring in.
http://www.foodsafety.gov/~dms/cbook.html
Cook
It Safely Crossword Puzzle
Read all about correct food preparation then complete this fun food safety
crossword.
http://www.foodsafety.gov/~fsg/f99cword.html
Please
note: These links were valid when this page was posted. However the Web
is very volatile, and TKI has no control over outside websites. Please
let us know if you find a broken link or if you have an update for a link.
Te Kete Ipurangi recommends that teachers view all websites we link to
before using them with students.
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