Food safety is an important factor in safeguarding the health and wellbeing of children. Children are more susceptible to foodborne diseases, as their immune systems are still developing and they have a lower body weight, which allows them to become affected more quickly by noxious substances. Eating expired or spoiled food is risky business, especially if your sense of taste and sight have you convinced that it’s fine. And spoiled food frequently carries dangerous diseases which can cause infections including diarrhoea, vomiting and fever. In extreme cases, a person may have to be hospitalized.
The dangers don’t stop there — a few of the toxins produced by bacteria or molds can survive cooking and can lead to lasting harm, including liver damage and allergic reactions. “Simple routines can help prevent serious complications. Taking the lead and being informed also ensures that every meal is not only tasty but safe, promoting the healthy development of children,” says Dietician Deepali Sharma, Clinical Nutritionist at the CK Birla Hospital, Delhi
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The following are the things parents should know: 1. Foodborne illnesses are the largest threat:
Spoiled or contaminated food contains harmful bacteria such as Salmonella, E. coli, or Listeria. The infections, in kids, cause diarrhoea, vomiting, stomach cramps, and fever. Hospitalization is necessary for severe cases. 2. Toxins can persist even when bacteria are killed:
Certain spoiled food contains toxins which are by-products of bacterial metabolism (e.g., staphylococcal toxins, botulinum toxin). These types of toxins persist even after heating and re-heating. These types of toxins can particularly cause damage to children because of their lower body weight and immunity. 3. Nutrient loss affects growth:
Spoilt food is not only a source of infection risk, but it also deteriorates vital nutrients instead. Vitamins A, C, and B, for instance, are destroyed by time, and children, therefore, deprive themselves of the essential nutrients for immunity, growth, and learning. 4. Mould and mycotoxins are stealth killers:
Spoilt cereals, stale bread, or improperly stored grains can become mouldy that produces mycotoxins. They can cause allergy, respiratory distress, or long-term health hazards such as liver damage if ingested repeatedly.
5. Digestive disturbances mask the secret problem:
Parents could attribute occasional stomach upset to “junk food effects,” but spoiled food is more likely to be the culprit. However, chronic exposure can negatively affect digestion, nutrient availability, and growth.
6. Learn how to read food labels:
Check "use by" and "best before" also. Store food in airtight containers, in the refrigerator, and avoid cross-contamination (like when raw meat touches something that is ready-to-eat).
7. Teach children about food safety:
Teach children not to put their hands in their mouths and not to touch anything that tastes or smells something other than it should. Create simple maxims like “cold foods should remain cold” and “never eat when in doubt.” These are lifetime awareness habits.
Disclaimer: This article, including health and fitness advice, only provides generic information. Don’t treat it as a substitute for qualified medical opinion. Always consult a specialist for specific health diagnosis.
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