Bangkok:Amidst the widespread flooding, ensuring the safety of food consumption for flood victims is as crucial as preventing illness. Consuming unhygienic food can lead to foodborne illnesses.
According to Thai News Agency, the Department of Health, under the Ministry of Public Health, has issued guidelines to prevent food poisoning from boxed meals. Before eating, one should check the smell and appearance of the food. Any food that smells sour, spoiled, or has an unusual odor should be discarded immediately. Food should not be consumed if it is slimy, greasy, or if the rice appears rubbery. Additionally, if excess condensation forms on the lid, making the food warm and moist, it spoils quickly.
Certain foods are more prone to spoilage, such as curry with coconut milk, spicy salad, papaya salad, Pad Thai, soft-boiled eggs, and fresh vegetables that are not stored in separate containers. Foods with a longer shelf life include dried foods, stir-fried foods, and fried foods.
The time elapsed from receiving the lunchbox to consumption is critical. Consuming food within two hours is safest. If the food is left unrefrigerated or not kept warm for over two to four hours, one should exercise caution. Food left at room temperature for more than four hours should not be consumed. If unsure, it is safer to discard the food rather than risk illness. The "2-hour rule" is recommended eat the food immediately after receiving it.
If there is any change in the appearance or smell of food, it should be discarded immediately to prevent gastrointestinal illnesses. Symptoms of such illnesses include diarrhea, abdominal pain, nausea, vomiting, and fever. Initial treatment with oral rehydration solution (ORS) is advised to prevent dehydration. Severe symptoms such as severe vomiting, diarrhea, high fever, mucous or bloody stools, reduced urination, extreme fatigue, or lethargy warrant immediate medical attention or a call to 1669.
The Division of Toxicology and Nutrition for Food Safety at the Institute of Nutrition, Mahidol University, advises that the risk of food contamination during floods may increase. This risk extends beyond the food itself to the water used, containers, equipment, and food preparation areas. Therefore, when purchasing food during the flood crisis, one should choose restaurants not affected by flooding, with clean preparation areas, and opt for freshly cooked, hot food. Ready-to-eat food should be protected from dirt, flooding, and rain. Areas around food vendors that are flooded or at risk of contamination should be avoided.