Following the devastating earthquake in Venezuela, which left thousands dead and thousands of families sheltered in temporary camps, proper food handling is vital to prevent the spread of disease.
Although the outpouring of solidarity has allowed for the mobilization of tons of donations and millions of liters of bottled water, the real epidemiological risk begins when this aid is received and prepared in areas where electricity and drinking water services are scarce.
Dr. Vincenza Trombino, head of the Food Microbiology Division at the National Institute of Hygiene and a specialist pharmacist with more than 30 years of experience in the field, says that everything related to the safety and quality of supplies is crucial in the current context.
The lack of refrigeration and the possible contamination of water networks create the perfect scenario for the rapid proliferation of bacteria and the emergence of outbreaks of Foodborne Diseases (FBD), he warns.
“In the midst of this seismic crisis, the uncontrolled distribution of meals prepared by volunteer groups represents a hidden danger,” the specialist points out, asserting that these dishes prepared outside a regulated environment are a black box.
“The purity of the water used, the hygiene of the kitchen space, the time that has elapsed since its preparation and the transport conditions are unknown,” he says.
He explains that cooked food needs to exceed 75°C to destroy pathogens; however, when left at room temperature for more than 2 hours in warm climates or without refrigeration, it becomes an ideal medium for bacterial multiplication.
Trombino explains that the greatest risk is not only the live bacteria, but the generation of heat-stable toxins such as that produced by Staphylococcus aureus, common in human skin and nasal passages.
The more manual handling occurs at collection centers and shelters, the greater the likelihood of contamination. Once the toxin is generated in the food, no subsequent reheating or cooking process will destroy it.
Low immune system
For a population already weakened by the emotional impact of the tragedy, grief, and incipient malnutrition—especially in children under 5 and older adults—consuming contaminated food can cause anything from immediate acute poisoning to serious infections such as salmonellosis or cholera.
Permanent supervision
It is essential that strict sanitary measures be installed and rigorously monitored within the temporary camps when preparing food.
This implies that state institutions ensure that the mothers who process the food and the teams who cook in the community kitchens receive express training in hygiene, have continuous sources of drinking water for washing and sanitizing hands, use disinfected surfaces and maintain a strict separation between raw and cooked inputs to avoid cross-contamination.
Furthermore, random microbiological controls should be established and preservation logistics prioritized to avoid accumulating meat or perishable products without proper refrigeration, the specialist adds.
The absolute priority in the areas affected by the earthquake should be the delivery of ready-to-eat food (canned goods, UHT products, bottled water and dry goods), reserving the preparation of hot meals only to regulated camp kitchens that comply with the guidelines of the World Health Organization so as not to aggravate the emergency with a second public health problem.
Additionally, the expert emphasizes that, given the lack of adequate infrastructure for the constant washing of dishes in these improvised spaces, Trombino suggests the exclusive use of single-use disposable plates and cutlery.
In this way, by reducing repeated contact with poorly sanitized utensils and ensuring that prepared food is consumed immediately, health authorities and relief organizations can prevent massive epidemic outbreaks that further endanger the lives of those affected by the double earthquake of June 24, which left thousands of people affected who are still in temporary camps today.
Recommendations
- Safe temperature. Cook meats, poultry, eggs, and fish thoroughly. Cooking at temperatures above 70°C destroys most harmful bacteria.
- Cold chain. Do not leave cooked food at room temperature for more than two hours. If it is hot, the time is reduced to one hour.
- Safe defrosting. Never defrost food at room temperature on the counter. Defrost it in the refrigerator or using the microwave's defrost function just before cooking.
- Consume immediately. If cooked food is prepared, it should be consumed within a maximum of two hours.
- Disinfect surfaces. Clean food preparation areas with a solution of clean water and a few drops of chlorine.
