Bacteria, viruses and mold, oh my! How foods make us sick and how to avoid it
Photo: The Ubyssey
November 2, 2024
In The Ubyssey’s Food for Thought edition, Dr. Siyun Wang, a professor of food safety engineering, offers essential insights into how foodborne illnesses occur and how to prevent them. She emphasizes that the real danger isn’t additives or GMOs, but rather foodborne pathogens like E. coli, salmonella, and norovirus, which can spread through improper handling or contaminated water. Wang explains the importance of cooking food to the correct internal temperature, separating raw meats, and avoiding the temptation to rinse raw chicken. “By washing these products, you’re essentially disseminating the potentially harmful bacteria,” she warns.
Dr. Wang also clarifies the often misunderstood “best before” and “expiration” dates on food packaging. While the former indicates freshness, it doesn’t necessarily mean the food is unsafe past that date. In contrast, expiration dates are found on specific items like infant formula, where nutritional content is critical. “The best before date is actually an indicator of how fresh the food is,” Wang explains, encouraging consumers to focus on proper storage and preparation to ensure safety.