How old the food can be, before its consumption can become a health risk? This is a question that bothers many consumers while a substantial population blindly believe that once refrigerated the food is safe. It is unbelievable that in a country like the US with high literacy and economic strength, more than one fourth of the population get exposed to food related health problems due to microbial and other contamination, many requiring hospitalization. Both industry and the house wife can be responsible for this phenomenon.
"While prudent measures may save a few dollars, when it comes to food storage, extreme frugality often proves foolish — even dangerous. The Centers for Disease Control and Prevention estimate 76 million cases of food-borne illness occur each year in this country. While most cause only mild symptoms, 325,000 cases send people to the hospital and 5,000 result in death".
Wasting food for no reason can be unconscionable, besides pinching the family budget. But consumer is in a great dilemma to decide whether the old, stored and partially eaten portions are still edible with no safety risks. A guideline to avoid wastage of foods and reject unsafe ones will go a long way to educate the consumer. The initiative by the US Dept of Agriculture and US FDA in providing such a ready reckoner is worth emulating by others in the interest of their population.
V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com
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