This is a food safety message from the Food and Drug Supervisory Agency – Magfood Producers of HALAL Spices

Food Security Food is a basic human need whose fulfillment is a human right of every citizen, so it must be available in sufficient quantity, quality, safe, nutritious, diverse at a price that is affordable by the people’s purchasing power. Food safety is a necessary condition and effort to prevent food from being contaminated by biological, chemical and other objects that can interfere, harm and endanger human health (Office of the State Minister for Food). The following are things to pay attention to, among others:

1. Eat Food as it is served

Bacillus Cereus can contaminate leftover food such as fried rice. The spread of this bacterium is mainly due to the spread of large amounts of spores in cooked food. Spores will germinate (grow) if the cooling process takes place slowly. The initial symptoms caused by this microbe are nausea and vomiting. In this case, enterotoxins occur stomach pain, watery diarrhea, and abdominal cramps 4-16 hours after consuming contaminated food. This microbial illness will last from 12-14 hours to several days, but is rarely fatal.

To minimize the risk of immediate consumption of cooked food and if there is leftover, store food in hot (above 60^oC) or cold (below 5^oC) conditions. If you want to eat it again, reheat the food to a temperature above 74^oC.

2. Store animal foods below 5^o

Campylobacter jejuni can contaminate poultry meat, especially chicken. The data showed that 98% Campylobacter jejuni bacteria were found in chicken carcasses. Symptoms caused by these pathogenic microbes are fever, abdominal pain, nausea, headache, muscle aches, and diarrhea which may be watery or sticky and may contain blood.

To minimize the risk, store animal foods at temperatures below 5^oC and reheating should only be done once to 85^oC.
 

3. Heat canned food to 80^o

Clostridium botulinum can grow and produce botulin toxin (the cause of stonelism) in canned foods and foods with low acid content, such as meat, poultry and seafood. Initial symptoms include fatigue, weakness, vertigo, followed by double vision, difficulty speaking and swallowing, difficulty breathing, muscle weakness, flatulence and constipation.

To minimize the risk, choose canned food with cans that are not dented, not swollen and do not rust, and for heating to a temperature of 75^oC-85^oC.

4. Wash food with boiled water

Listeria Monocytogenes can contaminate fresh food such as raw vegetables, fresh fruit, raw meat, raw poultry, raw fish, whole milk and so on. Listeria Monocytogenes can cause miscarriage in pregnant women and meningitis (inflammation of the lining of the brain) in newborns and immuno-compromised (impaired immune system) in adults.

To minimize the risk, wash fruits and vegetables that are consumed directly with boiled water. Raw foodstuffs and animal sources such as meat, poultry and seafood are cooked to perfection (internal temperature reaches 75^oC-80^oC).

Through this information, it is hoped that we will gain better knowledge for better food safety so that we can protect ourselves and their families from food poisoning.

(source of the Food and Drug Administration)

PT. Magfood Food Innovation

Jl. Duren Tiga Raya No.46 South Jakarta

Tel : +6221-791 93162 , +6221 79195 134, Fax: +6221-791 95364