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Five keys to get away from foodborne disease

  • Data Source:Food and Drug Administration, Ministry of Health and Welfare
  • Created:2019-04-19
  • Last Updated:2019-04-19

Taiwan is very hot and humid in the coming summer, and the weather is quite suitable for the growth of the microorganisms. To ensure the safety and sanitation of food, Taiwan Food and Drug Administration (TFDA)  advocates five keys to prevent foodborne disease outbreaks: “wash, fresh, separate, cook and preserve”.

According to the related surveys in Taiwan, foodborne disease outbreaks often occur in summer. During this season, the public should   pay more attention when consuming foods. It is better to preserve or store food at low temperature (no higher than 7℃) as soon as possible, in order to keep it fresh and prevent the growth of bacteria that might cause foodborne diseases outbreaks. Meanwhile, TFDA would like to remind all the consumers of the higher risk of foodborne disease outbreaks when consuming raw seafood. Hence, cooking seafood (especially shellfishes) thoroughly is highly recommended. Furthermore, equipment and utensils, such as knives and cutting boards, for handling raw materials should be separated from those for prepared foods to prevent cross contamination. Food handlers and consumers should also wash their hands with soap and rinse by clean water before handling food and before meals.

TFDA provides and advocates “Five keys to get away from foodborne disease” as follows:

  1. Wash: wash hands with soap, and rinse by clean water before handling food and before meals.
  2. Fresh: ensure the cleanness of water, and select and keep freshness of foods.
  3. Separate: equipment and utensils for handling raw materials should be separated from those for prepared foods.
  4. Cook: prepare and cook foods thoroughly, at least to 70°C of the core temperature.
  5. Preserve: keep foods at low temperature (no higher than 7℃) or preserve them in adequate means, and do not leave food at room temperature too long.