CEBU CITY -- A number of food poisoning incidents were recorded in Central Visayas last month. The culprit? The ever delectable lechon.
An official of the Department of Health-Central Visayas (DOH 7) on Tuesday disclosed that lechon was the common cause when at least eight food poisoning incidents were reported in the provinces of Bohol, Cebu and Negros Oriental last May.
Dr. Eugenia Mercedes Cañal, Cluster Head of DOH 7’s Regional Epidemiology and Surveillance Unit, said most of those who fell victims to food poisoning came from picnics where they partook lechon.
“Families went out to picnic, went to the beach so they packed lechon and then ate it for lunch. Then when they came back, they reported gastrointestinal symptoms or diarrhea,” Cañal said.
Cañal explained that lechon may cause food poisoning if not properly prepared.
“Lechon is oily. If not properly prepared like it is packed while it is still hot, this creates moisture and causes bacteria to grow,” said Cañal.
Cañal emphasized that preparation of lechon and other food should be sterile.
Cañal added that food poisoning may lead to dehydration if not treated right away.
Dr. Jaime Bernadas, regional director of DOH 7, said lechon leftover should not be consumed straight from the refrigerator.
Bernadas advised the public to reheat leftover food before consuming them.
Bernadas added that the practice of eating lechon with barehands is also one of causes of food poisoning.
“Once the lechon is served on the table, everyone takes turn to eat it with bare hands. Then the lechon is left on top of the table and that increases chances of contamination,” Bernadas said.
For a more hygienic way of partaking lechon, it would be better to serve it chopped, Bernadas said.
“Put the lechon on the table then have it pictured. After the picture-taking, chop it and then serve it,” Bernadas quipped.