Food poisoning sickens 60 and kills two in Malaysia; Salmonella confirmed

Introduction
Salmonellosis is a disease caused by the bacteria Salmonella, it is a common bacterial disease that

affects the intestinal tract. Salmonella bacteria typically live in animal and human intestines and are shed

through feces. Symptoms of infection usually appear 12 to 72 hours after infection, and include fever,

abdominal pain, diarrhea, nausea and sometimes vomiting. In otherwise healthy adults, the illness

usually lasts four to seven days. Humans become infected most frequently through contaminated water

or food.

Background

Laksa is the iconic Malaysian spicy coconut noodle soup! An incredibly rich, fragrant, complex

flavoured broth loaded with all the essential classic Laksa toppings. The investigations so far have found

patients had a history of eating laksa purchased at one location in Kupang, a town in Kedah in the Baling

district. A total of 61 infections have been reported with 24 cases in Kedah including 16 from Baling

district, five from Sik and three from Kulim, 21 cases in Hulu Langat in Selangor and 16 cases from Hulu

Perak district. Twenty one people have been hospitalized. Stool samples of two cases of food poisoning

were positive Salmonella spp. The Kedah State Health Department (JKN) has examined the premises

that sold the laksa which has been temporarily closed while investigations continue.

Alternatives

Food should be stored at the appropriate temperature and heated to a sufficient temperature to

prevent food poisoning. As a restaurant manager it is really important to know the proper holding food at

correct temperature, to protect your business and your reputation. The said restaurant in this case study

didn’t follow the standard of food safety in terms of improper holding food at incorrect temperature. The

restaurant and staff maybe lacks knowledge about food safety and lacks equipment for maintaining the

food at the right temperature, which is important to prevent food poison.

Proposed Solution

Typhoid fever is an acute illness associated with fever caused by the salmonella. Typhoid fever is

contracted by drinking or eating the bacteria in contaminated food or water, and I myself is a victim of

typhoid fever, which is very risky if unthreatened. As a food handlers we need to be cautious and aware

on preparing food, we need to: purchase food on trusted sources, cook food correctly, hold food in correct

temperature, keeping equipments clean and sanitized,and practice proper personal hygiene. For me the

best way to prevent foodborne disease is to keep everything in the kitchen sanitized. Sanitation is the

basic principles of cooking and preparing food, sanitation also applies to our self by making our body

sanitized specially our hands, after using toilet and before handling food. Unsanitized equipments may

lead to food contamination that can cause foodborne disease and even death.

Recommendation

Let us all create a world that is everything we eat is safe, and a world that is free from foodborne

illnesses. Let us all educate ourselves towards food safety, because in the end it is us who will benefit to

all of this. If we just practice proper handling food in correct temperature, sanitation and proper hygiene.

We are all safe and healthy; physically, mentally and emotionally.