Typhoid fever is an infection caused by Salmonella Typhi, a bacterium that can spread when food or water becomes contaminated with human faeces. This makes everyday food handling an important part of preventing the disease.
In Nigerian homes, where food may be prepared in large quantities and stored for several hours, simple mistakes such as using contaminated water, handling cooked food with unwashed hands or allowing raw and ready-to-eat foods to come into contact can create opportunities for contamination.
Preventing typhoid therefore begins in the kitchen. Safe food preparation, proper hand hygiene, thorough cooking, clean water and appropriate food storage can significantly reduce opportunities for the bacteria to spread.
In this article, Tribune Online explores how you can safely prevent typhoid in your household.
Wash your hands before handling food
Hands can transfer harmful bacteria from contaminated surfaces, toilets, raw food and other sources directly to food. Wash your hands thoroughly with soap and clean running water before preparing food, before eating and after using the toilet. Hands should also be washed after changing nappies, handling rubbish, cleaning dirty surfaces and touching raw meat.
Do not handle cooked food immediately after using the toilet without washing your hands properly.
A person carrying Salmonella Typhi can contaminate food through poor hand hygiene, even when they do not appear sick. Good hand hygiene is therefore one of the most important barriers between contamination and the food eventually eaten by the household.
Keep raw and cooked foods separate
Cross-contamination is a major food-safety concern. Raw meat, poultry and other uncooked foods can carry harmful microorganisms. If a knife or cutting board used for raw food is then used for vegetables, fruit or cooked food without proper washing, bacteria can be transferred to food that may not receive further cooking.
Use separate utensils where possible. If the same cutting board must be used, wash it thoroughly with soap and clean water before using it for another food.
Do not place cooked food on a plate that previously held raw meat unless the plate has been properly washed. The same principle applies to knives, countertops, bowls and other kitchen equipment.
Use safe water for cooking and washing food
Contaminated water can introduce Salmonella Typhi into food. Use water that is known to be safe for drinking and food preparation. Where the safety of the water supply is uncertain, treat the water appropriately before using it for drinking, cooking or preparing food. This is particularly important when washing foods that will be eaten raw.
Do not assume that apparently clear water is necessarily safe. Water can contain disease-causing microorganisms without any obvious change in colour, smell or taste.
Safe water should also be used when making ice, preparing drinks and washing utensils that will come into contact with food.
Cook food thoroughly
Thorough cooking is an important defence against foodborne bacteria. Food should be cooked properly rather than only heated on the surface. Large pieces of meat and thick foods need enough time for heat to reach the centre. When reheating previously cooked food, heat it thoroughly before serving. Avoid repeatedly warming and cooling the same food.
The commonly cited 70°C figure should not be treated as a universal rule for every food. Safe cooking temperatures depend on the type of food and the method being used. What matters is ensuring that food reaches a temperature sufficient to destroy harmful microorganisms throughout the portion.
Wash fruits and vegetables properly
Fresh produce can become contaminated before it reaches the kitchen or while it is being handled at home.
Wash fruits and vegetables thoroughly with safe water before eating or cutting them, particularly when they will be consumed raw. Pay attention to produce that will be eaten without cooking, such as tomatoes, cucumbers, lettuce and fruits.
Washing does not make contaminated produce completely risk-free, but it can help remove dirt and microorganisms from the surface. Where the safety of the water is questionable, it should not be used to wash food that will be eaten raw.
Keep cooked food covered
Cooked food should not be left exposed unnecessarily. Cover food after preparation and keep it protected from flies, dust, dirty hands and other potential sources of contamination. This is particularly important when food is being served outdoors or in areas where flies are common.
Do not leave serving spoons inside food containers where they can be touched repeatedly. Use clean utensils for serving and avoid allowing people to handle food directly.
Store leftovers safely
Food can become unsafe when it is left at room temperature for too long.
After a meal, leftovers should be handled promptly and stored appropriately rather than being left uncovered for several hours. Large quantities of hot food should not simply be left to cool slowly for an extended period.
Divide large portions into smaller containers where appropriate so they can cool more efficiently before refrigeration. Keep refrigerated foods properly chilled and avoid repeatedly removing them from the refrigerator and leaving them at room temperature.
Keep kitchen surfaces and utensils clean
A clean kitchen reduces opportunities for bacteria to move from one food or surface to another.
Wash knives, cutting boards, plates, pots and other utensils after use, particularly after contact with raw food.
Kitchen counters should also be cleaned regularly, especially after preparing raw meat. Sponges and cloths can harbour microorganisms when they remain damp and dirty. Wash and dry reusable cleaning materials properly and replace them when they become difficult to clean.
Protect food from flies and other pests
Flies can move between contaminated waste, faeces and food.Keep food covered and dispose of household waste properly. Use covered bins and clean areas where food is prepared.
Windows and doors should be protected with appropriate screens where practical, particularly in areas with heavy fly activity. Do not leave cooked food uncovered on kitchen counters for long periods. Reducing contact between flies and food limits opportunities for contamination.