Plastic wrap keeps pineapple slices free from airborne particles.

ADEQUATE food intake is necessary to maintain health and good nutrition, but various foods can also cause medical problems of their own if proper attention is not given to hygiene in handling and preparation.

In less developed countries, diarrhoeal diseases caused by unhygienic food and water are a leading cause of illness, and cause the death of about 1.8 million people a year, most of them children.

To combat this problem, the World Health Organisation promotes five key strategies to help ensure that food is safe to eat: keep it clean, separate cooked food from raw food, cook food thoroughly, store food at safe temperatures, and use clean water.

Dr Khin Maung Lwin, the deputy director of the Health Planning Department’s Central Health Education Bureau, said that three major factors that determine the cleanliness of food are the cook’s hygiene, management of kitchenware and ingredients, and the condition of the prepared meat, fruits and vegetables.
Eating unhygienic food can cause a number of serious health problems, including diarrhoea, hepatitis, food poisoning and typhoid, he said.

He said people can contract such diseases not only from unclean food but also from food that is handled by people with unclean hands.

“Hands are the main virus carriers, so people should wash their hands carefully while preparing meals and before eating,” said Dr Khin Maung Lwin.

During food preparation, separate knives and chopping blocks should be used for cutting meats and vegetables, and the two types of food should also be stored separately, as should cooked and raw food. Otherwise liquid from uncooked meat could transmit viruses to the vegetables.

Plates and bowls should be washed using clean water, then dried with a clean handkerchief before food is put on them – and food sellers should avoid using the same water to keep cleaning dishes, Dr Khin Maung Lwin said.

People should also be wary of eating food sold in the open air, since it is exposed to airborne dust that might contain particles of animal faeces.

Restaurant owners should also help safeguard the health of their customers by cooking and handling food in a safe manner, and by checking the health of their staff on a regular basis to help prevent disease transmission, Dr Khin Maung Lwin said.

In June the Ministry of Health also issued a public warning about the health hazards of monosodium glutamate, a food additive that can cause short-term problems such as skin rashes or long-term ailments such as asthma, he said.

He said adding monosodium glutamate to already salty food can boost the sodium levels to unhealthy levels.

People who use monosodium glutamate can become addicted and start using more and more because they think that food that does not contain enough of it is tasteless, said Dr Khin Maung Lwin.

Restaurant owners and housewives should be aware that food without monosodium glutamate is healthier, and they should get out of the habit of using it, he said.

Dr Aung Chein, a specialist in the Cardiology Department at North Okkalapa General Hospital, said people should also pay attention to the ingredients in packaged foods.

“People should choose packaged foods whose labels indicate that they are free from monosodium glutamate,” he said.

Freshness is also an important factor in determining whether foods are healthy, and consumers should be aware of the possible negative health effects of eating foods with too many added chemicals.

“Sometimes fruits and vegetables that are otherwise nutritious might not be suitable to eat if they are full of chemicals,” Dr Khin Maung Lwin said.

Most chemical food additives are intended to make fruits and vegetables ripen more quickly, or to act as preservatives and lengthen their shelf-life, while dyes are sometimes added to make food more visually appealing to consumers.

“Choosing organically grown fruits and vegetables is the best way to ensure your health,” Dr Khin Maung Lwin said.

He also said that fresh food should be cooked at high temperatures, as should food that has already been cooked but that has been stored in the refrigerator, as exposure high heat can ensure the elimination of food-borne viruses.

He said the Health Planning Department’s Central Health Education Bureau is planning on launching a campaign promoting safe food and healthy lifestyles under the slogan, ‘Always Eat Clean and Healthy Food’.

Dr Khin Maung Lwin said many people lack knowledge about food safety, and many of those who do know about it continue to indulge in unsafe handling and preparation practices.

The Yangon City Development Committee’s Veterinary and Slaughter House Department also promotes food safety by inspecting slaughterhouses to make sure they meet the department’s stringent safety and hygiene standards. The department also occasionally gives educative talks to meat sellers.
There are more than 100 slaughterhouses in Yangon.