ACCRA, GHANA – The World Health Organization (WHO) is reminding the public that most foodborne illnesses are preventable, with simple, science-based habits beginning in the home kitchen. These illnesses, caused by bacteria, viruses, parasites, or chemicals ingested through contaminated food or water, sicken 600 million people annually worldwide.
The WHO highlights five key practices for food safety: maintaining cleanliness by regularly washing hands, surfaces, and utensils; separating raw and cooked foods to prevent cross-contamination; cooking foods thoroughly, particularly meat, poultry, eggs, and seafood; keeping food at safe temperatures and avoiding the 5°C–60°C danger zone; and using safe water and raw materials, always checking for freshness and source. These precautions are especially critical for vulnerable populations including children, pregnant women, and individuals with weakened immune systems.
Beyond preventing over 200 different foodborne illnesses, adhering to food safety guidelines offers several significant benefits. It supports healthy diets and sustains life, aids in the safe production and preparation of food, facilitates access to trade and new markets, and contributes to reducing food loss and waste.
The WHO underscores that safe food is a fundamental right for everyone, whether at home, in restaurants, or any place where food is prepared.
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