Food Safety in the Earthquake Zone

Food Safety in the Earthquake Zone
Food safety is the protection of food from physical, chemical and microbiological hazards from field to fork. If we cannot protect food from these dangers, foodborne diseases will occur. The most common foodborne diseases are foodborne microbiological diseases. This disease is sometimes mild symptoms that can be overcome on foot; While it manifests itself in the form of abdominal pain, diarrhea and nausea, it sometimes causes serious health problems and even death. For these reasons, we need to be sensitive to food safety during food delivery in the earthquake zone. Aid provided without taking necessary precautions may unfortunately cause more damage to earthquake victims. So how can the safety of the food sent to the earthquake zone be ensured?

1. If a food is to be sent by applying a pre-treatment, mask, bone, gloves and apron must be worn during the preparation phase. The preparation area must be hygienic. No contamination should be caused. The expiry dates of the raw materials used should be checked.
2. The environment in which products such as sandwiches, cookies, pastries and pastries, which will be consumed without applying any heat treatment after being sent, are prepared must be very clean.
3. After the food is prepared, it should be packaged in an airtight manner and labeled on it. SKT, ingredients and allergen warning should be written on the label information.
4. Foods past or near expiration date should not be sent.
5. Meat and vegetables should not be sent to areas without cooking facilities. Because if these products cannot be consumed, they will be subject to microbial deterioration in a short time and harm living things.
6. If meat and meat products, milk and dairy products are to be sent to the region, they must be sent by maintaining the cold chain.
7. Bombed cans should never be sent to earthquake victims. Especially canned food prepared at home is very dangerous in terms of food safety.
8. If milk is to be sent, UHT milk should be preferred as it has a long shelf life. Raw milk should not be sent.

 
 
Reference: Taken from the statement given by Aslı MUSLU CAN, lecturer of the Food Technology program.