Riyadh: The Saudi Food and Drug Authority (SFDA) has launched a digital awareness campaign to educate the public about food poisoning, its causes, and methods of prevention. The initiative is part of the authority’s ongoing efforts to promote public health and aligns with its fourth strategic plan.
According to Saudi Press Agency, the SFDA explained that food poisoning is a medical condition caused by consuming contaminated food, which may not always show visible signs of spoilage. Contamination may be microbial-such as bacteria, viruses, parasites, and fungi-or chemical, including natural or industrial toxins. It can also be physical, involving foreign objects like glass, hair, nails, or metal fragments.
The authority noted that common symptoms of food poisoning include fever, abdominal pain, vomiting, nausea, and watery or bloody diarrhea. It emphasized that foodborne illness can occur at multiple stages of the food supply chain, including production, processing, transportation, storage, preparation, and cooking.
As part of its guidance, the SFDA advised the public to wash hands thoroughly before and after food preparation, store cold foods at 5°C or below, and maintain hot foods at 60°C or above. It also warned against leaving food at room temperature for more than two hours.
The release added that additional safety tips included separating raw foods from ready-to-eat items and sanitizing kitchen tools and surfaces. The authority cautioned against washing food with soap or disinfectants.
The SFDA also raised awareness about botulism, one of the rarest but most dangerous forms of food poisoning. Botulism is caused by toxins released by Clostridium botulinum bacteria in low-oxygen environments such as improperly canned foods-especially home-canned items-and under temperature conditions ranging from 5°C to 60°C, with the highest risk between 25°C and 37°C.
This form of poisoning can affect adults through contaminated food and infants under 12 months if they consume honey or unsafe foods. Symptoms may include vomiting, diarrhea, facial muscle weakness, difficulty swallowing or breathing, numbness in the limbs, and dryness of the mouth and throat.
The authority stressed the importance of proper food preparation, hand and utensil hygiene, safe home-canning practices, and inspection of commercial canned products for swelling, rust, or damage. It reiterated the need to fully separate raw and ready-to-eat foods to prevent this rare and potentially life-threatening illness.