Food Sanitation

How many of us, living in the area of the world where we do, have not eaten in places which our mother’s would have shunned outright? And yet we survived! There are a large variety of agents – bacteria, viruses and parasites – that can be ingested with uncooked fruits and vegetables. Some simple precautions can go a long way to protecting your health.

All of us who live in the Orient, should be taking basic precautions with regard to food sanitation. First of all, hot foods should be eaten HOT! If it’s steaming, boiling or otherwise seared, it is unlikely to harbor anything dangerous. We likely pay more attention to such details when eating out or if we are ‘up country’. Many of us, however, let down our guard at home.

Most Westerners simply assume that their fresh vegetables are just that, fresh and wholesome. Many are mistaken. Most of us are likely take a more skeptical view of our lettuce and tomatoes. But are we careful enough?

Simple rinsing of fruits and vegetables can go a long way to protecting your insides. In the US, there is a growing trend to wash store-bought vegetables with various "cleansing agents" in an attempt to avoid various intestinal afflictions which are actually becoming more common in the US produce market. Such agents are really not necessary. Simple rinsing with plain but clean water is usually sufficient. For some items, the addition to a few drops of bleach to the wash water might have some additional benefit. This is particularly true if the produce has obvious soil residue.

Obviously, foods which are to be eaten uncooked, place you more at risk for ingesting something nasty. A simple water rinse is likely to reduce any bacteria on the surface by as much as ten-fold. This should be done just before serving the uncooked item, not before storage, as the dampness could enhance bacterial growth even in the refrigerator.

If the item is soft but firm (apples, tomatoes, peppers), it should be rinsed under running water while being rubbed by hand – freshly washed hands are appreciated. More fragile items like grapes should be placed in a basket and rinsed with a strong flow of water or a sprayer. Leafy greens should have their outer leaves removed before rinsing to discard any contamination. Rinse these in cold water to retain freshness. If you are truly worried, soak with a touch of bleach.

Anything that comes from under the ground (carrots, potatoes, turnips) should be scrubbed thoroughly with a brush, rinsed then dipped in that mild bleach solution. Even items with rinds that are not eaten (oranges, melons) should be rinsed with running water before opening or cutting so that any exterior contamination is not introduced to the eatable parts.

Any bruised or damaged areas should be removed before storage since these invite the bacteria in through whatever natural skin barrier the item has.

A bit of forethought about how to prepare you food can save you much stomach-ache later on.