Contaminated food, a hazard for the very young

Abstract

Contaminated food is responsible for much diarrhoeal disease in young children, yet the education of mothers and care-givers about the preparation of food under hygienic conditions tends to be neglected.

PIP: Breast milk is no longer sufficient to meet the nutritional requirements of infants aged 4-6 months; thus, during weaning, complimentary foods should be introduced gradually. At this time, infants are at increased risk of getting diarrhea from food-borne pathogens resulting in reduced food intake and loss of nutrients through vomiting and fever. Diminished immunological resistance to infections causes as estimated 13 million fatalities a year among children under 5 years of age as a result of infectious diseases and malnutrition. In developing countries, preparation of weaning foods under unhygienic conditions causes up to 70% of diarrheal cases. Pathogenic strains of Escherichia coli account for up to 25% of diarrhea episodes. The sources of food contamination are night soil, polluted water, files and other pests, domestic animals, dirty utensils and pots, unwashed hands, and dust. Pathogenic bacteria can multiply if the food is prepared several hours before consumption and stored at temperatures favoring the growth of microorganisms and/or production of toxins. Insufficient cooking or reheating can also facilitate bacterial growth. Sociocultural and economic factors contribute to risks, such as short supply of food; maternal ignorance about the link between diarrhea and improper food handling; unsafe water supplies and lack of sanitation with increased risk of food contamination; shortage of fuel for cooking and lack of refrigeration; and insufficient time for food preparation. The World Health Organization Golden Rules for Safe Food Preparation need to be observed. Food should be thoroughly cooked and fed to infants once it is cool enough; food should not be stored where there are no facilities for storage below 10 degrees Celsius or for keeping food at or above 60 degrees Celsius. Mothers should be advised about food safety within the framework of educational programs.