The peak period of bacterial food poisoning in Taiwan is between May and October, and 1,707 people were reported as having bacterial food poisoning last year, the Food and Drug Administration (FDA) said yesterday, as it suggested steps to prevent food poisoning.
There were 499 outbreaks and 4,495 people were reported to have food poisoning last year. Among them, there were 57 outbreaks and 1,707 people had bacterial food poisoning, FDA said.
The bacterial food poisoning cases last year included infections with bacteria Vibrio parahaemolyticus, salmonella, enteropathogenic Escherichia coli, Staphylococcus aureus, Bacillus cereus and Vibrio cholerae, the data showed.
Photo: Ritchie B. Tongo, EPA-EFE
Based on FDA data collected from 2013 to last year, the peak period of bacterial food poisoning is between May and October each year.
Food Safety Division official Cheng Wei-chih (鄭維智) said an increasing number of people often eat salads, raw seafood (such as raw oysters, sashimi, salmon roe and marinated shrimp), mayonnaise and undercooked or raw eggs.
However, in hot and humid conditions, raw or undercooked food might easily be contaminated by bacteria, such as Vibrio parahaemolyticus or salmonella, he said.
People who eat contaminated food might experience nausea, vomiting, belly pain and diarrhea, Cheng said.
People should keep in mind five principles to prevent food poisoning when preparing food: wash hands thoroughly before, during and after preparing food; use fresh ingredients; separate raw foods from ready-to-eat foods; cook food thoroughly; and keep it at proper temperatures, Cheng said.
Two other behaviors that people should avoid are drinking untreated spring water and eating unknown fruit and animals, he said.
Fresh fruit, vegetables, meat and seafood should be thoroughly washed before it is prepared and cooked, and fruits and vegetables with rough or textured surfaces should be cleaned with a brush, Cheng said.
Raw foods should be put in separate containers and handled with separate utensils to avoid cross-contamination, he said.
When heating food, aim to reach a core temperature of 70°C or higher to remove most bacteria, Cheng said.
Drinking water should also be boiled to remove bacteria, he added.
The FDA said if suspected food poisoning incidents occur, people should seek medical attention immediately, adding that they are encouraged to cooperate with the agency’s investigation to clarify causes of food poisoning.
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