Do we really know our high risk foods? (Part 1)

Food safety is something that ought to come under the category of essential knowledge. We all need to know what foods are good for us and what foods are bad for us in order to live healthy lives. However, it’s also about knowing exactly how to prepare certain foods to stay safe and avoid illness. This kind of knowledge isn’t innate. It’s something we have to learn from the people around us.

It’s interesting that we think of some foods as being especially dodgy and others as relatively safe, even though the science may suggest that there’s not much difference between the two.

Attitudes to food safety are often determined by social context – old wives’ tales, representation in the media, hearsay, apocryphal ‘facts’ and scientific studies. The latter are made more or less trustworthy depending on how they are funded, so naturally there’s some confusion as to how we ought to treat this or that ingredient.

This topic is relevant to everyone because we’re responsible for our own health and wellbeing and that of our dependants. However, it’s possibly even more relevant for businesses that provide food because of the sheer number of people they serve. Poor food safety is enough to shut businesses down permanently.

In the following articles, we’ll look at some of the foods we trust and some of those we don’t in more detail.