Safety first: Regular food testing can prevent cases of food poisoning. — File photo
Food safety starts with us
Malaysians are known for their love of food, but it’s tough to ignore the staggering rise in food poisoning cases in the country.
Food poisoning incidents have surged following the Covid-19 pandemic, with 51 cases reported for every 100,000 people in 2023 – more than double the number in 2021 (“Interactive: Food poisoning incidents on the rise after pandemic”, The Star, Feb 20, 2024).
Just this year alone, the nation was shocked by a spate of food poisoning cases affecting hundreds of children in several schools in Batu Pahat, Gombak, Kota Kinabalu, and most recently, in Ipoh. Even more heartbreaking is that deaths had been reported in some cases.
Foodborne illnesses, according to the World Health Organization, occur when harmful bacteria, viruses, parasites or chemicals from contaminated food or water make you ill. Through improper food handling, harmful pathogens can be transferred from faecal material or contaminated surfaces to food directly.
Combined with Malaysia’s hot and humid climate, these conditions create an ideal environment for microorganisms to thrive, endangering those who ingest them.
Among the top risk factors for food poisoning include inadequate cooking, improper holding temperatures, cross-contamination between raw and ready-to-eat foods, poor hygiene by food handlers, and acquiring food from unsafe sources.
A food handler – the person directly involved in food preparation who comes into contact with food or food contact surfaces – plays a prominent role in ensuring food safety. I have a high appreciation for food handlers, as they diligently prepare delicious meals under constant pressure in the kitchen.
Although all food handlers in Malaysia are mandated to be vaccinated against typhoid and must be formally trained in food safety, the majority of foodborne illnesses we read about are associated with poor food handling.
Despite having an acceptable level of food safety knowledge, food handlers often do not practise what they’ve been taught. In one instance, I was appalled to see a hawker using her unwashed bare hands to slice cooked chicken for my favourite chicken rice meal.
When I politely pointed this out, she nonchalantly replied that this was the price of speed. It made me wonder if this has become the norm in the country. Am I the only customer who has ever raised concerns about non-compliance in eateries? When was the last time you noticed something troubling yet still chose to eat your meal without speaking up? We have, probably on countless occasions, encountered and grown accustomed to the following:
> Food handlers serving you freshly fried pisang goreng with bare hands, after just having touched money.
> Food handlers not washing their hands after using the restroom or the lack of handwashing soap on the premises.
> Food cooked in the wee hours of the morning being sold late into the evening.
> Undercooked fried chicken that is pink on the inside.
> Flies hovering over food, rodents and cockroaches scurrying around the premises.
With cases of food poisoning on the rise, how much longer do we need to tolerate such “tidak apa” food handling attitudes and continue compromising our safety?
Despite the training of thousands of food handlers, countless inspections and tests conducted by the authorities, why is food safety still a significant public health challenge?
Food safety relies on the behaviours of food handlers that can be changed by creating a positive culture of food safety within their organisation.
An emerging concept that is multifaceted, food safety culture is known as the shared food safety values, attitudes and beliefs within a food service organisation.
A core element of this concept is the dedication of management to food safety.
By prioritising leadership commitment, effective communication, continuous food safety training, and effective practices, food service establishments can foster a culture that prioritises food safety.
A positive food safety culture promotes behavioural change among food handlers, helping to safeguard public health.
As the demand for food safety continues to grow, both regulatory authorities and consumers can effectively pressure eateries to improve food safety standards, ensuring a safer dining experience for everyone.
By beefing up inspections and implementing more stringent enforcement, regulatory authorities can ensure that eateries remain vigilant about food safety, but as consumers, we too wield significant power over the food industry.
Regardless of the price of the meal, consumers should learn to recognise that it is not acceptable for food premises to have dirty kitchens, nor is it all right to have food handlers’ bare fingers dipping into your teh tarik. Enough is enough.
By harnessing the power of food science, and with concerted effort from the authorities, food industry and consumers, we can chart a path towards safer food for all.
Asst Prof Dr Stephenie Wong Yoke Wei is a lecturer in the Food Science Department at the Faculty of Applied Sciences, UCSI University. She specialises in food safety and microbiology. The views expressed here are the writer’s own.
