Cape Town - Experts have warned that the country’s heatwave could have a negative impact on food safety and people’s health.
Provincial health department spokesperson Jo-Anne Otto said food would get spoilt if not stored correctly.
“Proteins are specifically susceptible to spoiling in hot weather. Meats and fish are high in animal proteins which are volatile and quickly develop bacteria,” said Otto.
She said it was this bacteria that caused illnesses such as food poisoning, normally accompanied by vomiting and diarrhoea. Diarrhoea is most prevalent in South Africa between November and April.
A total of 8 089 cases of diarrhoea were reported in children under five at health-care facilities in the city between November 2015 and 3January 2016.
The World Health Organisation (WHO) reportedin 2015 that diarrhoea diseases were responsible for more than half of the global burden of foodborne diseases, causing 550 million people to fall ill and 230 000 deaths every year.
Children are at particular risk of foodborne diarrhoeal diseases, with 220 million falling ill and 96 000 dying every year.
Each year, as many as 600 million, or almost one in 10 people in the world, fall ill after consuming contaminated food.
Children under five are at particularly high risk, with 125 000 of them dying from foodborne diseases every year. African and South-East Asian regions have the highest burden of foodborne diseases.
Otto said food poisoning was especially debilitating for the very young, elderly and those who have existing chronic illnesses such as diabetes. She said to keep food at safe temperatures during this period, refrigerators should be kept between 3 and 5ºC, and freezers between 10 and 12ºC.
“These are the recommended temperatures for the safe storage of foods that require refrigeration. However, during this hot weather it is advisable to take an insulated bag along with you should you be buying perishable foods, as some foods deteriorate rapidly.”
All fresh foods and proteins such as dairy and meat products need to be kept in a refrigerator. Dietician Alex Royal said because the bacteria in the food is exposed to higher temperatures, in this range, it will be replicated more quickly.
“If there is bacterial growth on the food, it can lead to food poisoning. Protein and unpasteurised dairy tend to develop bacterial overload quickly,” said Royal.
Royal added that it was sometimes a fatal mistake to leave certain foods outside the refrigerator and consume it later because bacterial overgrowth on food, causing food poisoning, can lead to dehydration and loss of electrolytes.
This is especially the case in the elderly, pregnant females and people with poor immune systems, said Royal.
She said salmonellosis – the bacterial infection caused by eating uncooked meat, eggs and chicken – is among the most common type of illness caused by leaving food outside a fridge during extreme heat.
“Salmonellosis leads to dehydration, which needs to be medically treated.”