Introduction

Food poisoning remains a significant global public health issue. According to the World Health Organization (WHO), approximately 600 million people fall ill each year due to contaminated food, with 420,000 related deaths. This occurs when people consume food or water contaminated by pathogens or harmful chemicals, leading to symptoms such as stomach pain, diarrhoea, vomiting, and fever. The consequences are particularly severe in low-income and rural communities, where access to healthcare and proper food safety measures is limited. This article explores the causes of food poisoning and offers practical solutions to ensure safer eating.

The Microbial Causes of Food Poisoning

Food poisoning is often caused by bacteria, viruses, and parasites that contaminate food during handling, preparation, or storage. Common bacterial culprits include salmonella, escherichia coli (E. coli), listeria monocytogenes, and bacillus cereus (responsible for “fried rice syndrome” in improperly stored starchy foods like rice and pasta). Viruses such as Norovirus and Hepatitis A are also significant causes, while parasites like Giardia, Taenia, and Toxoplasma gondii can lead to serious illnesses. Street food, often not subject to the same safety standards as restaurants, is particularly vulnerable to contamination.

Harmful Chemicals: Another Hidden Danger

In addition to microbial contamination, food poisoning can result from toxic chemicals. For example, some dried fish sellers and farmers use unsafe chemical additives to preserve food; food stored in containers previously used for pesticides can lead to accidental poisoning; and lead and mercury contamination in water and soil can affect food crops and seafood, posing long-term health risks.

Preventive Measures: Solutions to Avoid Food Poisoning

To reduce the risk of foodborne illnesses, especially in rural areas, the following precautions are essential: hand hygiene (Wash hands thoroughly before and after handling food, and clean kitchen surfaces regularly), proper cooking (Ensure meat is cooked thoroughly to kill harmful pathogens), safe storage (Store perishable foods at appropriate temperatures and avoid leaving cooked food at room temperature for too long), avoid chemical contamination (Never store food in containers previously used for pesticides, and be cautious with food preservatives), clean water (Drink and cook with clean, treated water to prevent contamination), and buy from trusted sources (Purchase food from supermarkets or vendors known for proper hygiene practices). 

Conclusion

Food poisoning is a preventable health issue, but it requires awareness and proper food safety measures. Understanding its causes—whether microbial or chemical—can help individuals adopt better practices. In both urban and rural areas, raising awareness about food hygiene and avoiding harmful chemicals in food preservation can significantly reduce the risks of foodborne illnesses. By taking these steps, we can break the cycle of food poisoning and ensure safer eating for all.