Many people think food poisoning only happens during the hot summer months, when bacteria thrive. But the truth? Contaminated food and drinks can strike anytime, anywhere—even at home.
“First off, many germ-laden dishes taste no different from safe food, so you won’t know you have food poisoning until you experience the classic symptoms—nausea, diarrhea, vomiting, weakness, headache, and sometimes even a fever,” explains Dr. Mark Paul S. Castillo of Makati Medical Center (MakatiMed).
Symptoms don’t always appear immediately. Some bacteria act fast—within 30 minutes to eight hours—while others, like the virus behind Hepatitis A, can take days, weeks, or even months to show up.
Most cases of food poisoning resolve within 24 to 48 hours. Staying hydrated with electrolytes and broth soup is key. However, severe cases can lead to hospitalization, kidney failure, nerve or brain damage, and in rare cases, even death.
Prevention is your best defense. MakatiMed stresses keeping your food and drinks free from contaminants—from prep to plate.
Prep: Cleanliness Is Key
“Wash your hands thoroughly with soap and warm water before handling ingredients or cooked food,” Dr. Castillo reminds. If you have a rash or wound, wear disposable gloves.
Cooking tools—knives, chopping boards, plates, pans—should be washed with soap and warm water, dried, and sanitized regularly.
Raw ingredients like meat, poultry, fish, and seafood should never share plates. Wash fruits and vegetables—scrub firm produce like apples and cucumbers, rinse leafy greens, and dry them properly.
Keep your kitchen counters and sink clean, replace sponges weekly, and wash them daily. These simple habits reduce the risk of E. coli and other harmful bacteria.
Plate: Cook and Serve Safely
Cook food at the recommended temperature and duration. Keep hot dishes warm and consume them immediately—leaving food out for more than two hours allows bacteria to multiply.
Serve cold dishes in small portions, keeping them chilled until ready to eat. Use clean utensils, avoid double-dipping, and assign specific serving spoons or tongs to each dish to prevent cross-contamination.
Keep: Store Leftovers Properly
Store leftovers in clean, covered containers in the fridge or freezer, and reheat before serving. Consume refrigerated food within 3–4 days. Check for unusual smells or mold—and when in doubt, throw it out.
“Fridge food isn’t always as safe as the day you cooked it. Trust your senses,” Dr. Castillo advises.
Food poisoning may be common, but it’s also entirely preventable with the right habits from prep to plate. A little care today can save you—and your family—a lot of discomfort tomorrow.
For more information, contact MakatiMed On-Call at +632.88888 999 or email [email protected].
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