A Bite of Trouble: The School Food Poisoning Epidemic

By Alpro Pharmacy

August 26, 2024

Key Points:

There has been a significant increase in food poisoning cases in Malaysian schools, with 43.77% of the population affected per 100,000, raising concerns about food safety for students.
Key factors leading to food contamination include unhygienic practices, cross-contamination, improper storage, and cooking temperatures, and contamination from animal waste. Proper education and adherence to food safety protocols are essential to prevent these issues.
Parents should teach children to recognize signs of food spoilage, while school canteen staff should follow four essential steps—clean, separate, cook, and chill—to maintain food safety and prevent contamination.

When students eagerly line up in the school canteen for their meal, the last thing they expect is for the food to cause any harm. Yet, in recent times, schools across the country have seen a worrying rise in food poisoning cases, with a staggering 43.77% per 100,000 population affected, according to Health Facts 2023 Malaysia. This alarming statistic raises serious concerns about the safety of the food served to our children.

At Alpro, our community nutritionists and dietitians (N&Ds) play a crucial role in ensuring food safety and promoting healthy eating practices in schools. Through programs like Alpro Eats, we provide meal planning and guidelines to ensure the food served in school canteens is both nutritious and safe. Our N&Ds work closely with school staff to educate them on food safety protocols and the importance of proper food handling.

Given these rising concerns, our N&Ds have put together this article to uncover the mechanics of food contamination, offering valuable tips for parents on identifying signs of food spoilage and essential guidelines for school canteen staff to maintain the highest standards of food safety.

How does food become contaminated with bacteria or toxins?

Here are the 4 main ways contamination occurs:

Unhygienic Practices:

Pathogens can enter food when infected canteen food handlers don’t wash their hands properly.

2 . Cross-Contamination:

Raw food can contaminate kitchen tools, surfaces, and other foods.

3. Improper Storage and Cooking Temperatures:

Food is not safe if not cooked to the right temperature or stored correctly.
Correct Temperatures:

Cook meat to at least 74°C.

Refrigerate food below 4°C.

4. Animal Waste Contamination:

Meat and poultry can be contaminated with their feces during slaughter.
Eggs that are not washed properly can carry bacteria on their shells, contaminating other foods during preparation.
Fruits and vegetables can be contaminated by water with animal manure or human sewage.

Tips for Parents: Identifying Signs of Food Spoilage

Parents can teach their children the signs of food spoilage to help them recognize spoiled food and stay safe:

Color Changes: Spoiled food often looks different from its fresh form. Look for unusual colors.
Texture Changes: If food feels slimy, sticky, or mushy, it might be spoiled.
Unpleasant Odor: Trust your nose—if it smells bad, don’t eat it.
Undesirable Taste: If it tastes off, spit it out and avoid eating more.

Encourage your children to speak to the school canteen staff if they notice any of these signs. This can help ensure that other students stay safe too.

Tips for School Canteen Staff : Four Steps to Food Safety

To keep food safe in a school canteen, remember these four essential keywords:

Clean:
- Always keep your hands clean by washing with soap and water for at least 20 seconds. Wash before, during, and after food preparation, and any time your hands become contaminated.
- Clean utensils, cutting boards, and countertops with hot, soapy water after each use to prevent the spread of germs.
Separate:
- Keep raw meat, poultry, seafood, and meat juices away from other foods to avoid cross-contamination. Use separate cutting boards and utensils for raw and cooked foods.
Cook:
- Cook food to the right temperature to kill harmful bacteria. Use a food thermometer to ensure the food reaches their minimum internal temperature as shown in Table 1.
Chill:
- Refrigerate perishable foods like meat, seafood, dairy, cut fruit, and leftovers within 2 hours. Keep the refrigerator temperature below 4°C.

By following these steps, school canteen staff can help ensure that the food served in school canteens is safe and free from contamination.

Table 1: Food and their Minimum Internal Temperature

Ensuring food safety is a shared responsibility between parents, school canteen staff, and schools. By understanding how food becomes contaminated, recognizing signs of spoilage, and following crucial food safety steps, we can significantly reduce the risk of foodborne illnesses.

Remember, if your child shows symptoms of food poisoning—such as nausea, vomiting, diarrhea, or stomach cramps—it’s essential to consult with a healthcare professional immediately. Early intervention can prevent serious complications and help them get the appropriate treatment.

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Disclaimer: No content on this site, regardless of date, should ever be used as a substitute for direct medical advice from your qualified health professional.

Reference

Centers for Disease Control and Prevention. (2024, April 29). About Four steps to food safety. Centers for Disease Control and Prevention. https://www.cdc.gov/food-safety/prevention/index.html
Health Informatics Centre Planning Division. (2023). Health Facts 2023. Health Informatics Centre Planning Division.
Magoulas, P. (2016, March 25). Protecting your family from food spoilage. USDA. https://www.usda.gov/media/blog/2016/03/25/protecting-your-family-food-spoilage#:~:text=Signs%20of%20food%20spoilage%20may,odor%2C%20or%20an%20undesirable%20taste
Minnesota Department of Health. (2023, March 4). Food contamination and foodborne illness prevention. Food Contamination and Foodborne Illness Prevention – Food Safety – Minnesota Dept. of Health – MN Dept. of Health.