These foods are considered high-risk

Since February, the Health Department has recorded 207 food poisoning cases affecting children, resulting in 10 deaths.

The Department is particularly concerned about the rise in cases within townships, informal settlements, and hostel communities.

In the latest incident, two siblings, aged four and six, died from a suspected foodborne illness after sharing a meal at home.

Health and wellness MEC Nomantu Nkomo-Ralehoko has called on parents and guardians to educate their children about what they consume.

“The whole of society needs to play an active role in this area, including discouraging illegal dumping as this also poses a threat to human health, leading to various diseases and illnesses,” she said.

What is food poisoning?

Food poisoning is a very common condition where a person falls ill due to eating contaminated food, which contains bacteria, viruses or parasites. These could be:

E. coli – often spread through undercooked beef mince.
Salmonella – usually spread via undercooked poultry products or through unpasteurised milk.
Listeria – spread via processed meats and soft cheeses.
Campylobacter – contaminated meat and poultry.
Norovirus – usually spread from raw shellfish and between people.

Food poisoning symptoms usually include nausea, vomiting, diarrhoea, abdominal cramping and pain, fever, muscle aches and chills, loss of appetite, lethargy (tiredness) and a general feeling of being unwell.

Foods that are known to be high-risk

The risk of food poisoning depends on the type of food, and how it is handled and prepared. Also, contaminated food doesn’t necessarily look, smell or taste bad.

1. Raw and undercooked chicken: Chicken is a staple in many South African households, but it’s also a leading cause of food poisoning. Bacteria like Salmonella and Campylobacter are commonly found in raw chicken. These bacteria can be eliminated through proper cooking, but consuming poorly-handled chicken can still lead to severe illness.
2. Raw eggs: Eggs are used in everything from breakfast dishes to baking. However, raw or lightly-cooked eggs can harbor Salmonella. Foods like homemade mayonnaise, custards, and certain desserts that use raw eggs could pose a risk.
3. Unpasteurised dairy products: Unpasteurised milk and cheese can contain harmful bacteria like Listeria and E. coli. These bacteria can cause serious illness, particularly in children, the elderly, and pregnant women. Pasteurisation effectively kills these pathogens.
4. Seafood: Certain types of seafood, especially shellfish like mussels and oysters, can be contaminated with bacteria such as Vibrio or viruses like Norovirus. These pathogens can lead to severe gastrointestinal symptoms. Freezing fish can kill parasites that are present, but it does not kill bacteria and viruses that cause food poisoning.
5. Ready-to-eat meals: Pre-made salads and sandwiches can harbour bacteria and viruses because they don’t undergo further processing to remove pathogens. Contamination occurs in these instances due to food handlers’ poor sanitation, hygiene practices, or incorrect food storage.

What about fresh produce?

Fruits and vegetables, often seen as healthy choices, can sometimes be contaminated with bacteria like E. coli or Listeria. These harmful microorganisms are usually introduced through water, soil, inadequate agricultural practices, poor hygiene, improper storage, or contamination during preparation.

Leafy greens like spinach and lettuce are particularly vulnerable, while sprouts are also considered high-risk. Washing produce thoroughly and cooking it when possible can help reduce the risk of foodborne illness.

What was the last thing you ate that made you ill?

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