It’s generally believed that homemade food is safer than food available in the market. Is it really so? Think carefully before you agree.

While we now have a greater variety of food available in the market throughout the year, it is due to our busy schedule that we usually cook food in larger quantities and store it in the refrigerator for future use. But this practice can compromise the safety of food. Refrigeration is not a very dependable strategy for preserving food because of the higher temperature difference inside and outside the fridge and due to repeated power failure during the day.

But there’s no need to worry as there are other options available. Store the food after putting it in airtight boxes or bowls in small quantities in the freezer. Freezing is not only a good option to preserve cooked food for seven to 10 days, it is equally effective when preserving washed and chopped, ready-to-cook vegetables for about three to four weeks; this way when you want to cook there’s no need to thaw or chop.

A little care goes a long way in ensuring that the food you eat is safe

• It is recommended that we avoid repeatedly storing the same leftover food in the fridge. We do not realise that this and several other practices can help unwanted organisms grow and spoil the food.

Such harmful practices are common and include keeping cooked food uncovered, using the same spoon for different dishes, mixing leftover food with freshly cooked food, using the oil of leftover food in cooking, marinating at temperatures higher than 30ºC, using the same cutting board and knife for cutting meat and vegetables, using any cutlery that has been used to crack the shell of raw eggs without washing it — egg shells can cause disease as microorganisms can be transmitted to the consumer.

• Phones or remote devices, mostly made of plastic, are not washable. Hence they carry greater risks of harbouring microorganisms, especially if handled by multiple users. If these are used while eating, or hands are not washed after using them, you can ingest germs.
  

*Liver and fish, both raw and cooked, are prone to decomposition and hence should not be stored in the refrigerator for more than 24 hours and for more than five to seven days in the freezer. The consumption of fish that has been stored for a long time or in inappropriate conditions can cause symptoms similar to allergy (scombroid poisoning).

• There are certain combinations of nutrients which should not be stored outside the fridge for more than three hours and even in the refrigerator for more than 24 hours. Any food item that is rich in carbohydrate and protein can be included in this category; for example haleem, a dish rich in protein (pulses, meat) and carbohydrate (wheat, rice, etc.), Karhi (dumplings made of chickpea flour in yoghurt) which contains protein and carbohydrate sources. Nihari does not fall in this category because its fat content makes it comparatively resistant to unwanted microorganisms. Vegetables cooked with oil, or bhujia which is similar to sautéed vegetables (except potatoes), are comparatively safer and can be refrigerated for three to four days.

The key to safe food is to use freshly cut ingredients that are well cooked and consumed the same day without the need for storage.

• If you are eating out, the best place is the one that serves freshly cooked food. In the absence of mineral water it’s better to have fresh juice. It is mandatory for small food stalls to comply with good manufacturing practices. As a customer we can make sure of this by checking that the stall has on display (or can provide on demand) the list of ingredients used; that the workers or food handlers are wearing gloves, apron and head cover; that there are separate trash bins to discard the food and other disposable items; that the food is covered; that food is freshly prepared or there’s a refrigerator or ice box to store it in; that the expiry date is mentioned on packaged food; that clean water is being used to wash cutlery / crockery and napkins are of the disposable variety, etc.

*As for packed food, the safest is the one that carries a descriptive label mentioning the manufacturing date, expiry date, the recommended storage conditions, a complete list of ingredients and preservatives along with their quantity, and warnings of possible allergens, etc.

*Local manufacturers often add chemicals (many of which are not safe to use in food) that make food retain its organoleptic properties (sensory properties such as taste, smell, appearance, etc.) for a long time, despite being unsafe to eat.

There is an urgent need to enforce food regulations to ensure food safety and quality for all consumers.

Published in Dawn, Sunday Magazine, July 19th, 2015

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