Everyone knows that Bangladeshi food standards aren’t considered to be world-class. Many of us, living or visiting Bangladesh, are acquainted with the squeamish feeling in the stomach after devouring tantalising tasty samosas prepared by speedy street food vendors. Realistically, how bad are the food standards in Bangladesh; they’re bad enough.
Did you know that around 30 million people in Bangladesh suffer from illnesses caused by abhorrent food standards per year?
Bangladesh also has an estimated 323000 arrivals, some of these arrivals of Bangladeshis who have immigrated and have come back with children to show off the beloved country whilst others are curious international tourists. Everyone suffers from foodborne diseases.
Foodborne disease is a major problem in Bangladesh, having a wide effect of symptoms. The most common and arguably the most uncomfortable and embarrassing symptom is hands down diarrhoea. Has anyone else spent painful hours on the toilet after a delicious meal? Maybe you haven’t been brave enough to try any food, petrified of the looming consequences. This is a common problem, not only for those who visit Bangladesh but for those who reside there as well. From adults to little children, it affects us all.
Why is this problem so rampant in Bangladesh?
Countries like the UK, USA or Canada set the golden standard for food safety, so why is food safety such a massive problem in Bangladesh? There is a variety of different reasons for this. Commonly, street vendors handle food incorrectly, store foods at the wrong temperatures, lack protection from flies and dust as well as a lack a hygienic working atmosphere. Most of the street vendors set up on the pavement, where they lack the commodity of a toilet for long working hours though out the day. Test swabs taken from the hands of street vendors show harmful bacteria that could upset your stomach if consumed.
There is a plethora of actions that need to be implemented in order to solve this problem. One of the most important steps is creating a positive food safety culture; this includes the attitudes of employees about the importance of food safety and behaviour that prioritises their own safety as well as those around them. With a positive attitude toward food safety, many other measures can easily be implemented. Both personal hygiene and workplace hygiene are very important. Cleanliness is crucial, clean your hands, equipment and work surfaces properly between regularly. Make sure food is cooked (thoroughly) and stored in the correct temperature. Raw meats have lots of harmful bacteria on them, therefore it is best to try to keep raw and cooked materials separate, e.g. use separate chopping boards.
I can’t wait to meet and work with everyone at Dinebd to develop a Food Safety Rating system which will improve the overall situation in Bangladesh, as well as bring some visibility and awareness for those who wish to indulge in street food or treat themselves to a nice dinner at a restaurant.
As we take steps to improve food safety standards, fewer people will suffer as a result of food poisoning or foodborne illness and everyone will be able to safely eat whatever they please.
