Take good examples to prevent infectious viruses
A TOTAL of 121 primary school students from Southwest China’s Yunnan province are recovering from suspected infections of norovirus, local health authorities said on Friday, 3 January, according to Xinhua news agency. The students, from the Yicheng Experimental School in Lincang City, started to seek medical treatment on Tuesday after showing symptoms including abdominal pain, nausea and vomiting.
The report highlighted that after the infection cases were reported, local health authorities initiated an emergency response to ensure proper treatment. Investigations detected norovirus in vomit, faeces, and environmental samples from the school, but food samples were free of both norovirus and bacteria. Moreover, Human metapneumovirus is spreading in some Southeast Asian countries.
According to the health guidelines to prevent norovirus and Human metapneumovirus, people need to carefully wash their hands for at least 20 seconds before eating food and returning from toilets, wear masks, and cover their mouths and noses when sneezing and coughing.
Infections and diseases often result from improper storage, processing, and formulation of foods. Consuming nutritious foods is essential for improving public health. Therefore, it is crucial to manage food production, crop harvesting, food storage, distribution, processing, and consumption to ensure they are free from risks, preventing the spread of communicable diseases. In this context, proper food storage and preservation must maintain nutritional value, promoting the health of consumers.
Incidents involving unsafe foods are primarily caused by poor hygiene in food processing, inadequate preservation, and the consumption of expired or spoiled foods. The World Health Organization highlights that harmful bacteria, viruses, parasites, and chemicals in food can lead to over 200 diseases, including diarrhoea and cancer. It also reports that around 1.6 million people worldwide fall ill daily from unsafe food, with about 340 children under five dying each day due to its harmful effects.
In Myanmar, roadside food vendors often fail to follow the health guidelines set by local authorities and the Ministry of Health. While inspections occur sporadically, vendors temporarily comply with regulations but don’t maintain these standards consistently. Many ingredients, materials, and dyes used in their food are not approved by the Department of Food and Drug Administration. This disregard for health regulations and poor hygiene practices poses a significant risk to public health and the community’s socioeconomic stability. Vendors, consumers, and authorities must adhere to health guidelines to prevent the spread of diseases and ensure the safe handling and preservation of food.
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