The FDA yesterday cautioned the public about the three common bacterial causes of foodborne illnesses in the summer: Salmonella, Bacillus cereus and Staphylococcus aureus.
The warning followed global observance of World Food Safety Day on Sunday.
The global theme of this year’s World Food Safety Day is “from burden to solutions — safe food everywhere,” aiming to shift the global focus toward utilizing rigorous scientific data and evidence-based tracking to assess risks, and transfer them into actionable solutions, the FDA said.
Photo: Chung Li-hua, Taipei Times
Statistics gathered from 2023 to last year show that the peak season for norovirus activity is between November and April the following year, and bivalve mollusks (such as clams, oysters, mussels and scallops) and salads are more susceptible to contamination, FDA official Lin Lan-yu (林蘭砡) said.
As alcohol-based hand sanitizer is ineffective against norovirus, people should practice good personal hygiene by washing their hands frequently with soap to prevent infection, she said.
Salmonella, Bacillus cereus and Staphylococcus aureus are three common bacterial causes of food poisoning between March and August, Lin said.
Salmonella infection is usually caused by eating raw or undercooked eggs, poultry and meat, she said.
Bacillus cereus food poisoning is most commonly associated with cooked rice or other high-carbohydrate and starchy foods left at room temperature for too long after cooking, while staphylococcal food poisoning is usually associated with sandwiches, cream-filled pastries, boxed meals or ready-to-eat foods, she said.
They can be prevented by cooking eggs and meat thoroughly, separating utensils for raw and cooked food to avoid cross-contamination, avoiding leaving cooked food in room temperature for too long, and food handlers practicing good personal hygiene, such as washing hands thoroughly and wearing gloves if they have wounds on their hands, Lin said.
Food poisoning caused by Vibrio parahaemolyticus is more often associated with eating contaminated seafood, she said.
The FDA recommends following “five dos and two don’ts” to increase safety when preparing food.
“Do” wash hands thoroughly after using the toilet and before preparing food or eating meals; use fresh food ingredients and clean water; separate raw and cooked foods; thoroughly cook food; and keep food ingredients at proper temperatures, it said.
“Do not” drink water from rivers, streams and lakes without boiling it first, or eat any unknown plants picked in the wild or animals, it said.
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