Japan
TOKYO – Japan Considers New Guidelines to Combat Food Waste Through Takeaway Leftovers
In many parts of the world, “to go” or “takeaway” food is an expectation. However, in a significant shift from traditional practices, Japan’s health ministry is proposing new guidelines that would encourage restaurant customers to take their unfinished meals home, an initiative aimed at addressing the country’s food waste concerns while maintaining strict food safety standards.
The proposal marks a notable departure from Japan’s long standing cautious approach to leftover food. Historically, Japanese authorities have discouraged the practice of taking restaurant leftovers home due to food safety concerns, particularly regarding potential contamination during storage and transport.
Under the proposed guidelines, while customers would be encouraged to take home their unused portions, certain precautions would remain in place. The ministry recommends avoiding taking home raw foods such as sashimi, which can spoil easily. Additionally, diners would be advised to use clean chopsticks when transferring food to takeaway containers to minimize contamination risks.
The guidelines mandate that restaurants must offer disinfectant or disposable gloves to customers when needed and ensure that takeaway food containers are clean. Additionally, they must label which dishes are suitable for taking home.
A suggestion to allow customers to bring their own containers was rejected due to potential hygiene issues.
If approved, the health ministry’s draft guidelines are expected to be finalized by the end of this year and put into effect starting next April.
Food waste is a major problem in Japan, with nearly 5 million tons of food lost in 2022. Almost half of that came from leftovers at restaurants and unsold food in stores.
India
GOLAGHAT – Mass Food Poisoning Incident at Memorial Service
A memorial service in Golaghat, in India’s Assam state, turned into a health emergency last Saturday evening when approximately 200 attendees fell ill after consuming traditional snacks at a wake.
The outbreak began after guests were served ‘jalpan,’ a traditional snack made with puffed rice and cream. Shortly after consumption, attendees began experiencing symptoms including stomach pain, headaches, vomiting, and diarrhea.
Fifty-three cases required immediate medical attention, with patients being admitted to local healthcare facilities. Two severe cases were transferred to another hospital for specialized care.
Local authorities set up a medical camp in the village to monitor the situation and healthcare teams conducted door-to-door visits to check on affected individuals, including approximately 150 people with minor symptoms who have been recovering at home.
MAHARASHTRA – Food Poisoning Outbreak at Mumbai School Affects Dozens
A food poisoning incident at a school in the Thane district has resulted in the hospitalization of 40 students and one teacher.
The incident occurred last Thursday after consumption of the school’s midday meal.
The situation unfolded around 2 PM when students began experiencing nausea and abdominal pain after eating khichdi, a traditional dish of rice and lentils.
Initially affecting 24 students, aged between 8 and 11 from grades 5 to 8, the number of affected individuals eventually rose to 41, according to a hospital official.
A team of pediatric specialists was sent to evaluate the potentially impacted 100 students.
An investigation has been initiated and meal samples have been taken for testing by food safety officials. Local police have opened a case against the school’s caterer, a women’s self-help group.
All of the affected children and teacher were treated and discharged.
This incident follows a similar outbreak last month where 42 students were affected and also echoes a larger incident in August when 80 students in Maharashtra were hospitalized after consuming biscuits from a school meal program.
MEGHALAYA – Food Poisoning of 80 People Linked to Contaminated Lentils
Over 80 people suffered food poisoning on October 9 after consuming a mixture of lentils from a street vendor following a local football match.
The affected individuals experienced severe gastrointestinal symptoms, resulting in multiple hospitalizations.
In response, local food safety officials seized the suspected food items and sent samples for testing. Officials have also launched an investigation into the vendor’s facilities and food preparation methods.
This incident has raised significant concerns about food safety since lentils are fundamental to Indian cuisine as a wide variety of lentil dishes are daily staples in most Indian households.
While lentils are generally safe, they can pose health risks if improperly prepared or adulterated. One notable risk comes from undercooked lentils, which contain lectin, a chemical that can cause digestive issues including diarrhea and food poisoning.
Greece
CRETE – Unusual Gastroenteritis Outbreak Strikes Greek Region Out of Season
A large-scale outbreak of gastroenteritis, affecting at least 100 people, has emerged in Crete with reports indicating the spread of cases to a second area in the country. The National Public Health Organization (EODY) has identified norovirus as the likely cause, though the timing of the outbreak is unusual as it falls outside the virus’s typical winter season.
Investigation teams are currently analyzing the city’s water system, although early evidence suggests the outbreak isn’t foodborne. This conclusion was reached after healthcare workers noted that initial patients treated at a local hospital’s emergency department had no common eating establishments or shared events in their histories.
The outbreak pattern has evolved to show transmission within family units and social circles, creating small clusters of cases. This aligns with norovirus’s known characteristics as a highly contagious pathogen that spreads readily through person-to-person contact and contaminated surfaces.
This outbreak represents an unusual seasonal deviation for norovirus, which traditionally peaks between November and April. A similar unexpected outbreak occurred on Greece’s Gavdos Island in August, where water quality investigations ultimately confirmed norovirus as the sole cause.
The current situation began earlier this week when sixty people requiring urgent medical attention were admitted to a Cretan hospital with viral gastroenteritis symptoms.
South Africa
MATSULU – Food Poisoning Incident Affects Two Dozen Students
Over 24 students from a primary school in the area have been hospitalized following suspected food poisoning from snacks purchased at a local snack shop. According to a Department of Education spokesperson, the students experienced abdominal pain and vomiting after consuming the snacks.
While the exact cause of the illness remains under investigation, all affected students are reported to be in stable condition. The school principal notified parents and arranged immediate medical attention for the affected children
This incident follows a similar case from Tuesday, October 16, when 21 students in Nkangala required urgent medical care at a local clinic after consuming atchar, a pickled food made with various foods and spices. Those students also reported stomach cramps and headaches.
The Department of Education is closely monitoring both situations and will provide regular updates on the affected students’ conditions.
South Africa has been struck recently by multiple incidents of food poisoning in children around the country. In September, four children from two different areas died on a single day after eating contaminated food. Earlier this month, six children perished in Naledi after eating suspected tainted food from a local snack shop, 25 children in Gauteng were hospitalized, also after eating snacks from a local shop, and another 74 female students in West Rand were sickened by suspected food poisoning while attending an area school camp.
Commenting on this article, one national food poisoning lawyer said, “Any provider of food services to large numbers of people must take extra precautions. The consequences of not following proper food safety standards can be extremely dangerous.”
