Preventing food poisoning in schools

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Extract from the article: School catering is still not exempt from the phenomenon of food poisoning. The number of victims and cases are recorded every year and the lack of respect for hygiene rules is often the cause. On Thursday 16 February 2023, about a hundred pupils were

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School catering is still not exempt from the phenomenon of food poisoning. The number of victims and cases are recorded every year and the lack of respect for hygiene rules is often the cause. On Thursday 16 February 2023, about a hundred pupils were victims in the pre-school of Kpatilé in the prefecture of Dankpen (417 km north of Lomé). Some of the victims were quickly evacuated to a health facility in the region where they were treated.

Food poisoning is linked to the non-respect of hygiene rules and the poor conservation of food products, especially perishable ones. According to Alibiyao Bissa, Director of the Kpatilé Primary School, the pupils were taken ill after lunch at recess. The pupils showed symptoms of vomiting and excruciating stomach pains after consuming « Akpan ». 27 pupils were evacuated to the health district of Kpatilé. At the hospital, 80 new cases were reported, bringing the total number of intoxicated pupils to 107.

The pupils were treated at the health centre but the first elements of the analysis do not show any conclusive result. « We used some antidotes in case it was a poison. There were about 50 who showed symptoms and about 50 who had no symptoms. The treatments were administered from 11.30am to 7.30pm. We also called the head of our health district. A delegation arrived with a doctor. They took the samples. The samples were transported, but to date, the results that have come back show nothing particular », said Sister Catherine Atakpama, a nurse at the Kpatilé health centre. The headmaster of the school believes that the students were probably victims of food poisoning.

Alert!

A study published in the journal Food Control in May 2022 reveals that the meals served in school canteens in Togo do not comply with nutritional quality and hygiene requirements. To assess the nutritional quality of the meals served to students, Togolese researchers took into account hygiene criteria such as the cooking environment, staple foods, cooking equipment, cooking method and cooks.

The results reveal that the staple foods used in the preparation of meals are of poor quality and that meals are prepared under unhygienic conditions. As a result, one third of the meals analysed had a high level of bacteria called « total coliforms ». These bacteria most often come from septic tanks and sewage or run-off water.  Although they do not usually cause illness, their presence indicates contamination with more harmful micro-organisms that cause nausea, vomiting, diarrhoea or weakened immune systems in children. Apart from total coliforms, the presence of staphylococci was also reported by the authors in the meals distributed in school canteens in Togo. These bacteria often cause food poisoning and abdominal cramps.

What is food poisoning?

Every year, 1 in 10 or 60 million people worldwide get sick from eating contaminated food and 420,000 die. 220 million children contract diarrhoeal diseases and 96,000 die annually.  According to Kpônou Tobossi, Food Hygiene and Quality Specialist, « food poisoning can occur after eating food or drinking water contaminated by microbial, chemical, physical, or allergic substances ».

Causes of food poisoning

Food poisoning can result from contamination of the food before, during or after its preparation. « Food safety can be compromised at any point in the supply chain.  A chemical, physical, microbial or allergenic contaminant can enter a food through contact with soil, water, air, production or processing equipment or storage due to a failure to comply with hygiene rules or standards », explains Kponou Tobossi.

Measures and advice 

Schools are places where children spend a large part of their day, and food safety is a crucial issue for their health. In order to ensure that pupils have a safe and healthy diet, strict measures must be put in place. For Kponou Tobossi, the authorities must « set up food quality control services in each prefecture or region, train more Sanitary Inspectors working for food, water and air safety and hygiene ».

Schools should ensure that vending machines installed in schools meet health standards. Schools should also be aware of students' food allergies. Measures must be taken to ensure that food does not contain allergens that could cause an allergic reaction in pupils. Parents also have an important role to play in the food safety of children at school. They should be informed of the measures put in place by the school to ensure food safety and to ensure that their children do not consume contaminated or outdated food.

Jean ELI & Arnaud KONDO