United News of Bangladesh

As the world observes World Food Safety Day, health experts are urging people to follow safe food handling practices and avoid common misconceptions that can increase the risk of foodborne illnesses. Food safety plays a crucial role at every stage of the food chain, from production to consumption. However, several myths about storing, preparing and eating food continue to mislead people. Here are 10 common food safety myths and the facts behind them: Myth 1: You can tell whether food is safe by its smell or appearance Fact: Not always. Many harmful bacteria and microorganisms do not change the smell, taste or appearance of food. Food that looks normal can still cause illness. Myth 2: Leftover food can stay out for several hours Fact: Cooked food should not be left at room temperature for more than two hours. Leftovers should be stored in airtight containers in the refrigerator and eaten within three to four days. If they will not be eaten soon, they should be frozen. Myth 3: Food is safe to eat if picked up within five seconds after falling on the floor Fact: The popular "five-second rule" is a myth. Germs can transfer to food immediately after it touches the floor. Myth 4: Kitchen cloths and sponges are harmless Fact: Dishcloths and sponges can carry dangerous bacteria and spread contamination around the kitchen. Experts recommend disinfecting them regularly or boiling them in water. Myth 5: Raw poultry should be washed before cooking Fact: Washing raw chicken or other poultry can spread bacteria to hands, kitchen surfaces, utensils and nearby food. Proper cooking is enough to kill harmful microorganisms. Myth 6: Food poisoning happens only a few hours after eating contaminated food Fact: Symptoms can appear within hours, days or even weeks, depending on the bacteria, virus or parasite involved. Myth 7: Frozen food can be safely thawed on the kitchen counter Fact: Thawing food at room temperature allows bacteria to multiply rapidly. Experts advise thawing food in the refrigerator or in cold water instead. Myth 8: Organic fruits and vegetables do not need washing Fact:All fruits and vegetables, including organic produce, should be washed thoroughly with clean water to remove dirt, bacteria and pesticide residues. Myth 9: Foodborne illness only causes an upset stomach Fact: While many cases are mild, some foodborne infections can lead to serious complications, hospitalization and even life-threatening conditions. Myth 10: Hand sanitizer replaces handwashing Fact: Hand sanitizer can reduce germs, but it is not a substitute for washing hands with soap and water, especially before handling or eating food. Health experts say following proper hygiene and food safety practices can significantly reduce the risk of foodborne diseases and help protect families from preventable illnesses. With inputs from NDTV

Unsafe food causes an estimated 1.5 million deaths worldwide every year, with young children bearing a disproportionate share of the burden, according to new findings released by the World Health Organization (WHO) ahead of World Food Safety Day next week. The report, published on Wednesday, found that children under the age of five are especially vulnerable to foodborne diseases. Despite making up only nine per cent of the global population, they account for nearly one-third of all cases of food-related illnesses, many involving severe diarrhoeal diseases that can be fatal. WHO also warned that exposure to harmful chemicals through contaminated food can have lasting consequences for children. Substances such as lead and methylmercury can impair brain development and lead to lifelong neurological and developmental disorders. “Food safety is not an abstract issue – it affects every meal, every family and every day,” said WHO Director-General Tedros Adhanom Ghebreyesus. He noted that while unsafe food has long been recognised as a major public health challenge, the new estimates reveal the full extent of its human and economic impact. According to the study, bacteria, viruses and parasites in food caused around 860 million illnesses in 2021. However, chemical contamination was responsible for the majority of deaths linked to unsafe food. WHO said chemical hazards accounted for 73 per cent of foodborne deaths that year. Inorganic arsenic and lead emerged as the most significant contributors, largely because long-term exposure raises the risk of cardiovascular diseases and cancer. Together, the two chemicals were associated with more than one million deaths in 2021. Food contamination can occur through polluted water, improper food handling and environmental pollutants entering the food chain through industrial and other human activities. Once toxic substances such as arsenic, lead or methylmercury enter the food supply, removing them is often difficult or impossible. The report highlighted major regional disparities, with Africa and Southeast Asia accounting for nearly three-quarters of all foodborne illnesses and 60 per cent of related deaths worldwide. Children and people living in low-resource settings face the highest risks due to weaknesses in food systems, healthcare services and sanitation. Beyond its health consequences, unsafe food also imposes a significant economic burden. WHO estimates that foodborne diseases caused approximately $310 billion in productivity losses in 2021 because of missed work. When adjusted for purchasing power differences across countries, the economic impact rises to about $647 billion. Yuki Minato, a WHO technical officer for food safety and lead author of the study published in The Lancet Global Health, described the findings as both a warning and a guide for action. She said foodborne diseases remain widespread and are being exacerbated by climate change, which increases contamination risks, and antimicrobial resistance, which makes infections more difficult to treat. WHO said the findings can help governments strengthen food safety systems, improve disease surveillance and enhance coordination among health, agriculture and environmental sectors. “Delay costs lives,” Minato cautioned.

The World Food Safety Day is being observed in the country on Monday as elsewhere in the globe with an aim to draw attention and inspire action to help prevent, detect and manage food borne risks and contributing to food security. This year’s theme, ‘Safe food today for a healthy tomorrow’, stresses that production and consumption of safe food has immediate and long-term benefits for people, the planet and the economy, according to WHO. Read: FAO lauds Hasina's leadership in attaining food security in Bangladesh Recognizing the systemic connections between the health of people, animals, plants, the environment and the economy will help us meet the needs of the future. Recognizing the global burden of foodborne diseases, which affect individuals of all ages, in particular children under-5 and persons living in low-income countries, the United Nations General Assembly proclaimed in 2018 that every 7 June would be World Food Safety Day. In 2020, the World Health Assembly further passed a resolution to strengthen global efforts for food safety to reduce the burden of food borne disease. WHO and the Food and Agriculture Organization of the United Nations (FAO) jointly facilitate the observance of World Food Safety Day, in collaboration with Member States and other relevant organizations. Food safety is a shared responsibility between governments, producers and consumers.  Everyone has a role to play from farm to table to ensure the food we consume is safe and healthy. Read: Campaign on right to food, health launched Through the World Food Safety Day, WHO works to mainstream food safety in the public agenda and reduce the burden of food borne diseases globally. Marking World Food Safety Day, advocacy and research organization PROGGA (Knowledge for Progress) urged to immediately finalize and implement the regulations on limiting trans fats in food. Industrially produced transfat is a toxic food element that increases risks of premature deaths from heart diseases. Around 500,000 people die across the globe each year due to transfat-induced heart diseases. The World Health Organization (WHO) has set the target to eliminate industrially produced transfat from the global food supply by 2023. Read: UAE provides 50 mts humanitarian food aid to Bangladesh The Bangladesh Food Safety Authority has prepared the draft “Regulations on Trans Fatty Acids Control in Foodstuffs, 2021”, but its finalization is still underway. Underscoring World Food Safety Day, Executive Director of PROGGA (Knowledge for Progress) ABM Zubair has said, “There is no alternative to  safe food for nurturing a healthy generation. Eliminating trans fat from food can save the lives of thousands and it is also a cost effective measure for the government. Trans fat must be eliminated from the food chain immediately for ensuring safe food for all.”