Foodborne disease outbreaks on ships, caused by consumption of contaminated food and drink, are of concern because of their potentially serious health consequences for the crew, resulting also in high costs for the companies and the industry.
Until today, a significant level of outbreaks has been reported onboard, therefore, proper food handling, preparation, and hand hygiene are prerequisites to prevent crew from associated illnesses. Measures in favor of ship sanitation such as adequate temperature control, reliable food sources and exclusion of infected food handlers from work, are recommended to prevent contamination.
Foodborne disease, often referred to generally as “food poisoning”, has been defined by WHO as “any disease of an infectious or toxic nature caused by or thought to be caused by the consumption of food”. This definition includes all illnesses, regardless of the presenting symptoms and signs, thought to have been caused by food.
“Foodborne” refers to the probable source of the infection, not the nature of the signs and symptoms. Many of the signs and symptoms of the diseases that can be foodborne can also be acquired by other routes, such as person-to person and waterborne transmission.
Foodborne biological hazardous agents include bacteria, viruses, fungi and parasites. These organisms are commonly associated with humans, with raw products entering the food preparation site and with the occurrence of pests.
Many of these microorganisms occur naturally in the environment where food is grown. Therefore, some contamination by these pathogens can be expected in raw food. The presence of non-potable water on ships can also present additional risks for food contamination
Bacteria and fungi present significant risks
- Both raw and cooked food can provide a fertile medium and support rapid growth of these organisms. Food can become contaminated after it has cooled, such that cooked food is not necessarily safe.
- There are toxins of fungal and bacterial origin that are relatively heat stable and can remain at hazardous levels even after cooking.
Factors contributing to foodborne outbreaks on board ship
- Contaminated raw ingredients
- Inadequate temperature control
- Inadequate heat treatment
- Infected food handlers
- Use of seawater in the galley
Recommendations
- Only potable water should be supplied to the galley
- Food should not be held at ambient temperature for extended periods. By holding at temperatures below 5oC or above 60 oC, the growth of microorganisms is slowed down or stopped
- Store food properly to avoid contact between raw and prepared foods. Always separate raw meat, poultry and seafood from other foods
- Conveniently located hand-washing and toilet facilities are a prerequisite for hygienic handling of food
- Wash hand instructions to be posted as required
- Only cleaned / sterilized kitchen tools to be used during food preparation. Also wash and sanitize all surfaces and equipment in the galley
- Infected food handlers should be encouraged to report symptoms and be excluded from work until at least 48 hours after symptoms have ceased
