Safe food for our people: fact or myth

ABSTRACT

Over a six-year period, January 1990 to October 1995, 7,578 samples of cooked food were apparently randomly obtained from the countries and boroughs of Trinidad, and also in Tobago, by Public Health Inspectors. These were then submitted to the Trinidad Public Health Laboratory for analysis. These samples were analyzed using standard microbiological assays. Two thousand six hundred and fifty-two (35 percent) of these samples were deemed microbiologically unsafe as they failed to meet laboratory criteria for cooked foods. The spectrum of pathogens isolated included, predominantly, Klebsiella Escherichia coli, Pseudomonas and Staphylococcus aureus. There were also isolates of Salmonellae, Proteus spp. and Shigella. Data analysis using Geographic Information System Technology showed where all data collected was linked to cartographic maps after being automated. This was then overlaid to show the relation between the areas of high, moderate and low incidence of food contamination leading to food-borne illnesses. Several regions showed a high incidence of food contamination. This technology was seen as a valuable epidemiological and planning tool which aided in determining areas where preventive measures and manpower resources could be deployed to ensure that safe food is served to the nation (AU)