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Who’s cooking what and where
Wash and rinse your hands well before eating and after using the toilet, prepare food in a fly-free area and do not touch food with dirty hands, are among the common health tips one hears over and over again. But, failure to practise these simple health tips is leading to an increase in food poisoning incidents, warn health officers.
Dickoya: A kovil festival followed by a meal results in more than 100 people being rushed to hospital
The latest was reported from the Dickoya area in Hatton where hundreds of people both children and adults who attended a kovil festival were rushed to hospital with symptoms of diahorrea and vomiting. Of the 130 people taken to hospital, 33 received in-house treatment.
Central Province Health Director Dr. Shanthi Samarasinghe said food poisoning incidents were common in the estate sector, especially at events where large crowds gathered.
“The Maskeliya Medical officer of Health (MoH) has been instructed to launch an inquiry immediately. The food that was served included rice, dhal and brinjal curry. Public Health Inspectors have been advised in the future to visit places preparing meals for a big gathering and to check whether food is prepared in hygienic conditions,”she said.
Similar food poisoning cases were reported this year from various parts of the country. In Thirukkovil area in Ampara 33 people were hospitalised due to food poisoning, while in Periyakallaru area in Batticaloa, 20 people were admitted to hospital after suffering stomach cramps and vomiting having consumed some food served at a ceremony.
In Badulla 23 grade 5 students fell ill after consuming breakfast prepared for them in the school, while in Balapitiya seven people were hospitalised with food poisoning symptoms. Public Health Inspectors Union president, Upul Rohana said about 90 percent of the food poisoning occurs in the process of preparation.
“Under the Food Act, there is no strict law about people who handle food, especially those suffering from communicable diseases or about a hygienic environment, storage or sanitary requirements when preparing or serving meals,” he said.
Although he said it was a good move to provide cooked meals for students from low income families it was important that emphasis was given to hygiene in the preparation of the food.
“Bird droppings including faeces of crows, contain salmonella that can trigger typhoid fever, caused by the Salmonella typhi bacteria. We have found in some places water barrels where food is prepared are open and vulnerable,” he said. Mr. Rohana said there was a shortage of Public Health Inspectors especially in rural and estate areas, where the most number of food poisoning cases were reported. He said there were only 1616 officers island-wide.
Dr. Hemantha Herath acting director of the the Environmental and Occupational Health Division of the Health Ministry that is in charge of food safety said food prepared at fairs and major festivals usually come under scrutiny but private, social and cultural functions go unchecked.
“We request the public when organising an event to pay attention to factors such as the hygiene of those preparing the food, water storage and sanitary facilities,” he said. He also emphasised the need to increase the cadre of public health officers given the rise in the number of health concerns.
Dr. Herath said funding agencies too have emphasised the need to deploy more health officers and more facilities to the estate areas and the north and eastern provinces.
Beware of these symptoms
Common symptoms of foodborne-illness include diarrhoea and or vomiting. Other symptoms might include nausea, fever, abdominal cramps, joint or back aches, and fatigue.
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