Rwanda: How Proper Food Storage Can Prevent Waste and Illness
[New Times] Proper storage of cooked food can help households reduce waste while also lowering the risk of foodborne illnesses, nutrition experts say.
Proper storage of cooked food is key to reducing household waste and preventing foodborne illnesses, nutritionists in Rwanda advise. The warning follows the International Day of Awareness of Food Loss and Waste on September 29, a day that highlights the need to curb food loss and waste. A 2020 World Bank study found that Rwanda loses and wastes around 40 per cent of its total food production annually.
The Rwanda Food Smart Country Diagnostic attributes these losses to issues like inadequate storage and processing, spoilt harvests, and household food waste.
Experts say households can cut down on this waste by storing cooked food correctly, maintaining safe temperatures, and preventing contamination during preparation. Private Kamanzi, chairman of the Rwanda Nutritionists Society, notes that refrigeration is crucial for preserving cooked foods like beans, meat, rice, and potatoes. Food should be refrigerated promptly at the right temperature to inhibit microorganism growth and prevent spoilage.
When reheated, it should be heated thoroughly to kill bacteria like Escherichia coli and Salmonella, which can cause illness if not handled properly. Salting is another preservation method, especially for raw meat, but it's less suitable for cooked foods such as rice, cassava, and potatoes.
Kamanzi warns that improper storage can expose consumers to foodborne illnesses, including diarrhoea, due to the rapid multiplication of microorganisms at room temperature. The World Health Organization recommends refrigerating cooked food below 5°C and avoiding leaving it at room temperature for more than two hours. Hot food should remain above 60°C.
WHO also discourages storing food in the refrigerator for too long and advises thawing frozen food in a refrigerator, cold water, or microwave rather than at room temperature.
However, proper storage alone is not sufficient. Contamination can also occur during preparation through utensils, surfaces, and poor hygiene. Nutritionist Hyguette Irambona from Gardens for Health International warns against using the same chopping board for different foods without proper cleaning. If a board used for chopping raw meat is not cleaned thoroughly before chopping salad, bacteria can transfer between foods.
Knives, plates, and other utensils can also spread bacteria when used for different foods without cleaning, particularly when preparing meals for many people. Irambona stresses the importance of washing hands thoroughly before preparing or handling food, as hands can transfer bacteria even when everything appears clean. The Rwanda Biomedical Centre advises washing hands with clean water and soap before preparing and eating food, maintaining personal hygiene, keeping food preparation areas clean, and using safe water, among other practices.
These simple measures can help households maximize the use of leftovers, minimize food waste, and protect family members from foodborne illnesses.
Written by urgent.news from AllAfrica Health's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
