Jamaica Health Tips Online

If you are a Jamaican, then the five-second rule or the three-second rule is a well-known food hygiene concept that you have probably heard of.  The five-second rule is simply picking up food after it has been dropped and thus exposed to contamination.  If the food falls within a five seconds window or less, then the food is considered safe to eat.  But is this customary practice a myth or fact?

According to a paper published in the journal of applied biology, five-seconds is way too long. Microorganisms adhere to food almost immediately when dropped.  After five-seconds, they found that the food had acquire anywhere between 150-8000 bacteria and if left for a minute the number will be ten times greater.

Considering it only takes about 10 bacteria of certain strain of salmonella to get you sick, you probably should think twice before eating foods off the ground. In most instances persons may think the floor is clean because it looks clean but remember we cannot see microorganisms with our naked eyes.

It’s important to note, that the ground is the ideal home for bacteria and other disease-causing microorganisms. This is because the floor comes in contact with the bottom of our shoes. As was noted by the University of Arizona, 93% of our shoes are contaminated with fecal bacteria. This therefore means that foods that fall to the ground will instantaneously be contaminated with them.

Interestingly thou, there are studies that show that woman practice the five -second rule more than male as they are more familiar with the rule. Additionally, in some household it is only customary for the five second rule to be practiced in private or around family, however in social gathering, restaurants or when guests are around it is unacceptable.

Foods contaminated with microorganisms can result in sickness or even death. Make the necessary adjustment to only consume foods that are clean and wholesome. Remember your health is your responsibility, be wise about what you eat today.

Did you believe in the five second rule? 

Many persons might have never asked the question, what cause food to spoil? But in their private thoughts this un-answered question lingers. We have been impregnated with articles on food safety, how to identify spoiled foods and the implications of consuming them, but rather seldomly, are we given the knowledge on what cause our foods to spoil.

As outlined in an article written byLohani and Garg, 2009 titled, Food Spoilage and Control. Food spoilage is an undesirable change that has occurred in the colour, flavour, odour, or texture of the food. The onset of food spoilage is rather indefinite. It is a gradual process occurring because of poor sanitation, enzymatic or chemical reactions, improper temperature control, microbial growth or physical abuse of the food.

This therefore means, that it is not just the growth of microorganisms on foods that cause them to spoil. Food can be spoil in two ways; microbial spoilage and non-microbial spoilage. Here now are the factors that are associated with each spoilage.

All foods contain some level of microbes on them even before they enter the food chain. These microbes could be natural flora that exist on the food or it could be from the environment e.g. soil or air. In essence, we could say that the food was contaminated with microbes even before we come in contact with it. Therefore, for microbes to multiple on the food to cause it to spoil, there has to be some intrinsic or extrinsic factor fueling such process.

Foods containing nutrients, water availability (high in moisture), oxygen, low in acidity and is not being stored at the correct temperature will facilitate the rapid growth of microbes in them. What we really consider spoilage to be could actually be a delicacy in other cultures. As what appears to be undesirable to our sense of appeal, is in fact the reaction and metabolic activities of the microbes. During the process of them growing, they are producing acids, gases, slimes, toxins, waste and other by-products. These are what we are seeing on the food, not the microbes themselves. It is therefore, for this reason why they appear to be undesirable.

It should not be mistaken to think that spoiled foods are all safe to consume, however; its imperative to note that not all spoiled foods are unsafe. E.g. Wine, Yogurt, cheese, pickles, sauerkraut etc. These foods are derivatives of foods that have undergone some level of undesirable changes in there flavour, colour, texture and odour. In other words, the milk has to undergo a state of spoilage in order for it to be in a form to make cheese.

With that said, its crucial that we understand that the process is done under a controlled environment and readers should never think to consume spoil foods. As there could be serious health implications associated with such practice, if foods are not first pass fit for human consumption.

As was mentioned before, food spoilage is not only the result of microbial effects, but also factors such as chemical reaction in the food itself or with its packaging material. Enzymes are naturally occurring chemicals found in all living things. There function is to speed up or slows down the chemicals in the foods that cause them to go through the different stages of maturity. E.g. the banana which was unfit, then become ripened after which it becomes over ripened and there is a change in its texture, colour, odour and flavor.

Another form of chemical reaction that also occurs in food is called rancidity. This is actually the oxidation, hydrolytic or ketonic break down of fatty acids in foods to a smaller form, releasing certain odiferous products.

The packaging material e.g. cans used in packaging foods can also react with the food.  Additionally, if foreign objects such as; bolts, nails, nuts etc. contaminate the food, it  may result in a chemical reaction which cause an undesirable change in the food.

In conclusion, food spoilage is not necessary an undesirable thing, as some foods have to undergo certain changes in order to facilitate the creation of other foods. 

Ever wonder why mosquitoes are attracted to some people when compare to others? Many Jamaicans believed that if your blood is sweet, then mosquitoes will be more inclined to bite you more than others. With us having over 3,000 species of mosquitoes, only three are predominantly responsible for the transmission of diseases. These are the Anopheles, Culex and Aedes and some of the diseases that are transmitted by them are Malaria, Encephalitis and Dengue respectively.

Mosquitoes being so persistent and irritating at times, possesses an uncanny ability to sense our murderous intention and take flight before one of our fatal swats. However, before taking a blood meal, a mosquito would normally probe the surface of the skin, using sensory organs to find the perfect area to strike a blood vessel. It then injects its proboscis in your skin, releasing saliva in your blood vessel to prevent clotting and facilities the free flow blood. This is when its possible for this vector to transmit disease causing microbes in your body.

With that in mind here are a few reasons mosquitoes are more attracted to some people more than others;

Persons with high body temperature will be more likely to be bitten by one of these vectors e.g. pregnant women. Normal areas of our body with high temperature are our foreheads, neck, wrists and elbows. However, a person who has just finish some vigorous activity and is hot will have blood closer to the surface of their skin. As a result, the mosquito will use the heat to determined where blood is closer to the skin.

Mosquitoes are attracted to carbon dioxide, therefore a person who breathes heavily, will cause the mosquito to hone in on them as it follows the steady flow of the gas. This is why you will hear them buzzing right at your ear line. So, as you exhale carbon dioxide through your nose, it travels at the side of the face along the ear line, where the vector follows the trail.

As we indulge in various activities or due to an increase in our body temperature, the body will start to producing sweat to facilities cooling down. When ever we sweat there is an increase in the secretion of lactic acid through our skin. Mosquitoes are attracted to lactic acid and this will make you their prime victim.

According to several prominent Entomologists, mosquitoes are believed to be more attracted to a person with a Type O when compare to a Type A or Type B. it has also been deduced that persons with certain genetic are greater attractant to mosquitoes than others.

In order to protect yourself from mosquito bites, always wear mosquito repellant containing DEET and light coloured clothing to keep cool.