Half-cooked food, bulging can lids, foul-smelling meat, and other food lapses that shouldn't slide by you this season.
by Adrienne Dy, M.D.
DECEMBER 2011-JANUARY 2012
According to the U.S. Centers for Disease Control, one in six Americans get sick from contaminated food. While there is currently no similar Philippine data, it is possibly just as rampant, albeit underreported. Lino Macasaet, M.D., Department of Health (DOH) program manager for food-and-water-borne diseases, says most local incidents occur in the rural setting due to red-tide laden seafood. In urban areas, most cases happen in schools or offices, where accidentally contaminated food gets mass-distributed.
Defining the danger
How does food go from good to gruesome? Senior science research specialist Ruby Apilado, Ph.D. of the Food and Nutrition Research Institute (FNRI), describes three mechanisms of food-borne illness: