Author: foodmicrobiologyacademy

This blog is written by Frannie Shane Pineda under the theme “Myths vs Facts” and as part of the #SafePlatePH digital advocacy campaign promoting practical, science-based food safety for Filipino homes. Misinformation Is the Real Contaminant When it comes to food safety, the danger doesn’t just lie in bacteria, viruses, or parasites, it lies in the false confidence we carry when we think we know what’s safe. Whether you’re a food vendor, home cook, or consumer grabbing lunch from a karinderya, chances are you’ve heard and believed at least one of the food safety “rules” that simply don’t hold up under scientific scrutiny. In this blog, we’re busting four common food safety myths by breaking them down with science, logic, and a bit of Filipino context. Buckle up because some of these might surprise you. MYTH 1: “If it smells and looks okay, it’s safe to eat.” FACT: Many dangerous pathogens don’t change a food’s smell, taste, or appearance. Microorganisms like Salmonella, Listeria monocytogenes, and E. coli O157:H7 can grow on food without producing any noticeable signs (CDC, 2023). Unlike spoilage bacteria that cause souring or slime, these pathogens are stealthy and invisible to the senses. Scientific Insight: Pathogens can multiply rapidly in food kept in the “danger zone” (between 5°C and 60°C), according to the World Health Organization’s Five Keys to Safer Food. Even food that smells and looks normal can harbor millions of bacteria. Local Relevance: In Filipino households or eateries, food is often reused based on smell alone. But relying solely on sensory cues is risky, especially without refrigeration, something emphasized in the DOH’s Food Safety Guidelines (2017). MYTH 2: “You only need to wash your hands if they look dirty.” FACT: Hands may look clean but still harbor harmful microorganisms. Microbes are microscopic, you can’t see them, but they can still make someone sick (CDC Hand Hygiene Factsheet). Why It Matters: Poor hand hygiene is one of the leading causes of foodborne illness outbreaks worldwide (WHO, 2006). Pathogens like Norovirus and Staphylococcus aureus are commonly spread via unwashed hands. Scientific Backing: A University of the Philippines–Manila Public Health study (2018) found that a significant number of street food vendors had high microbial loads on hands, including coliforms and Staphylococcus aureus, even when their hands looked clean. Best Practice: The CDC recommends washing with soap and water for at least 20 seconds before preparing or eating food, after using the bathroom, or after touching high-contact surfaces like money. MYTH 3: “A little cross-contamination won’t hurt.” FACT: Cross-contamination can lead to serious illness, even in small amounts. Cross-contamination is a major contributor to foodborne disease. According to the USDA and CDC, even trace amounts of raw poultry juice on a cutting board can transfer Salmonella or Campylobacter to ready-to-eat food. The Science: Campylobacter jejuni has an infectious dose as low as 500 bacterial cells, while E. coli O157:H7 can cause illness with fewer than 100 cells (CDC, 2023). Common Mistakes: Mixing raw and cooked food utensils is flagged as a top risk factor in WHO’s “Five Keys to Safer Food”. Real Talk: In busy Filipino eateries (e.g., karinderyas), utensils are often reused quickly, without proper sanitization. A 2019 DOH sanitation survey in wet markets found that 40% of vendors shared knives between raw and cooked foods. MYTH 4: “Reheating kills all bacteria, so leftovers are always safe.” FACT: Reheating might kill bacteria, but it won’t destroy their toxins. Pathogens like Bacillus cereus and Staphylococcus aureus can produce heat-resistant toxins that survive even after reheating, according to research published in the Journal of Food Protection (2005). Science Behind the Heat: Bacillus cereus is often implicated in “fried rice syndrome”, where improperly stored rice or pasta left at room temperature allows spores to germinate and produce emetic toxins (FDA Bad Bug Book, 2012). Warning Signs: The Philippine DOH warns against leaving leftovers unrefrigerated for over two hours, especially in the country’s hot, humid climate. Best Practices: The USDA and WHO recommend reheating food to 74°C, but remind us that toxins (not just bacteria) must also be considered—refrigeration and proper storage are key. Practical Takeaways: How to Stay Safe and Smart Now that we’ve busted some persistent myths, here’s how to keep yourself, your family, or your customers safe: Food Safety Isn’t Just a Rulebook, it’s a Mindset It’s easy to fall into the trap of old habits and myths. But in a country where foodborne illness often goes unreported, we must keep spreading science-based awareness, especially in our homes, schools, and community food stalls. Every hand washed, every utensil cleaned, every myth corrected, it all adds up to a safer Philippines. References & Resources: World Health Organization (2006). Five Keys to Safer Food Manual CDC (2023). Food Safety and Hand Hygiene Resources Department of Health – Philippines (2017). Food Safety Manual FDA (2012). Bad Bug Book: Foodborne Pathogenic Microorganisms and Natural Toxins Handbook Journal of Food Protection (2005). Staphylococcal enterotoxins and Bacillus cereus toxins in food safety UP Manila Public Health Study (2018). Assessment of Hand Hygiene Practices of Street Vendors USDA and FDA (2020). Reheating Guidelines and Food Storage Safety

This blog is written by Krizsha Marie Mateo under the theme “Spotlight on Street Food” and as part of the #SafePlatePH digital advocacy campaign promoting practical, science-based food safety for Filipino homes. In the midst of chaotic everyday Filipino life is the smoke observed on the sidewalks of every street. These grilled and fried street food easily accessible to everyone has become a pillar for a common Filipino. Students and workers with limited budget is able to satiate themselves for as little as Php 50.00 –two sticks of isaw and one rice is not a stranger to most. This specific food category in the Philippines is now recognized as part of the ever-vibrant Filipino culture, even publication materials that will talk about Filipino culture will feature isaw, kwek-kwek, taho etc. along side jeepneys, bandaritas and a pair dancing tinikling. Understandably so, health concerns aside, there are concerns for food safety when it comes to eating street food. This is a huge source of adversity from people; hence, some might refuse to try street food. There is also a rise in street food being sold in different food establishments which attracts those who are skeptical of food safety. But for us who loves street food, for some unexplainable way, a kwek-kwek just tastes better when you are eating it on the side of the road, so what food safety precautions can you take? Street Food Safety Risks: What You Need to Know No matter how beloved street food is, it’s crucial to understand the potential hazards that come with eating food prepared in uncontrolled environments. These are the most common food safety concerns linked with street food in the Philippines: 1. Water Contamination Street food stalls often use water to wash utensils, rinse ingredients, or even serve drinks like buko juice and sago’t gulaman. Unfortunately, the quality of this water is not always regulated, which opens the door for bacteria like E. coli, Salmonella, and Shigella to thrive. 2. Cross Contamination A huge red flag is when vendors use the same tools or hands to handle both raw and cooked food without washing in between. This can lead to harmful bacteria being transferred to ready-to-eat food. Cross contamination is one of the most common causes of foodborne illnesses. 3. Improper Food Temperatures Improper temperatures may also be a risk. Remember that food should not be left out in temperatures above 4°C and below 60°C for more than 2 hours. Within the temperature danger zone, bacteria may flourish and grow rapidly.  4. Personal Hygiene Neglect A risk we tend to overlook is the risks from ourselves. It is understood that when we eat street food we are fresh from a hectic day, but we might have touched different surfaces that have bacteria fostering, the money we use to pay the vendors, our wallets, and more can be sources of contamination Smart Tips for Safe Street Food Consumption Now that we’ve covered the risks, here are practical ways to still enjoy your favorite Filipino street food—minus the tummy ache. Choose Your Vendor Wisely The most important factor in food safety is the vendor’s hygiene practices. A clean stall, organized utensils, and a vendor who uses gloves or tongs are green flags. If you are also in a new area, it is best to ask locals or regulars who they trust. A consistently busy stall with a good reputation is more likely to maintain proper hygiene since they want to keep their customers coming back. Observe Before You Order Spend a few minutes watching the vendor in action before making your purchase. Are they wearing gloves? Do they handle money and food with the same hands? Do they store cooked food separately from raw meat? These small cues can reveal a lot about their practices and how safe their food likely is. Trust Your Senses If something smells off, looks discolored, or has an unusual texture—skip it. Your senses are your first line of defense against foodborne illness. What to Avoid When Eating Street Food While most street food is relatively safe when handled properly, here are a few items you might want to be more cautious about: These items can be delicious but are best enjoyed in more controlled environments like food halls or home kitchens. Conclusion Street food is more than just a meal, it’s affordable, flavorful, and deeply woven into our identity. But just because it’s familiar or convenient does not mean you can just ignore food safety.  So together with the comfort of kwek-kwek after a long commute, the joy of taho in the morning, and the barkadahan over shared fishballs by the sidewalk, always remember to stay safe.  A few simple steps—observing cleanliness, choosing freshly cooked items, and keeping our own hands clean—can make all the difference between a satisfying snack and an unwanted stomachache. So the next time you’re drawn to the familiar sizzle and scent of street food, enjoy it with the same love, but with a little more caution.

This blog is written by Micah Reine Bandril under the theme “From Farm to Fork” and as part of the #SafePlatePH digital advocacy campaign promoting practical, science-based food safety for Filipino homes.

On June 7, 2025, students, researchers, educators, and food safety advocates from across the globe gathered virtually to celebrate World Food Safety Day through a one-of-a-kind Coursework Student Symposium, independently organized by the Food Microbiology Academy. With the year’s theme, “Science in Action,” the event offered an engaging, insightful, and empowering platform that showcased the power of science in showcasing various innovative ideas about food safety. This reflective piece looks back at the day’s vibrant program — from thought-provoking talks to dynamic student presentations, fun games, and a vibrant networking session that capped the event on a high note. Opening the Virtual Stage The symposium kicked off with the warm and energetic voice of our Master of Ceremonies, Krizsha Marie Mateo, who welcomed attendees to a day packed with scientific inquiry, student brilliance, and shared learning. In his Opening Remarks, Dr. Philip Button, Academy Director and an advocate for microbiological excellence, set the tone by highlighting the relevance of food safety in a rapidly evolving world. His message reminded us that science, when put into action, can empower communities, prevent illness, and protect public health. Getting into the Spirit with Interactive Games Before the academic deep dives, attendees enjoyed a spirited round of Interactive Game 1, a fast-paced food safety quiz hosted on Blooket. The competition added energy and engagement, sparking the excitement for what was to come. The Interactive Game 2, was held after the Mid-Session Break and hosted by Brenda Shen. It was done using a Mentimeter where we gathered multiple responses from the participants showing the words that relate to food safety.  Knowledge in Action: Keynote & Plenary Talks The Keynote Talk was delivered by Lasanthi Jayanada, titled “Beyond the Plate: How Science Safeguards Every Bite.” Her compelling insights explored the invisible forces at work behind every meal and stressed the importance of continued vigilance and innovation in food safety. Following this, Plenary Speaker Shyamalee Gunawickrama shared her expertise with “Dairy-Related Foodborne Illness and How Science Can Help Prevent Them,” which provide knowledge on one of the most overlooked aspects of foodborne disease prevention. Both sessions featured vibrant Q&A segments, where attendees actively participated by posing questions via chat — a testament to the curiosity and scientific enthusiasm of the audience. Student Presentations: Bright Minds in Action The heart of the symposium lay in the student abstract presentations, divided into three powerful segments. Each student brought their own perspective, innovation, and passion for food safety to the spotlight. Vinodi Paranagama (Monash University) “Interactive Learning in Food Microbiology: Prototyping Games for Education” Vinodi showcased her passion for engaging learners through gamification. She presented her project (co-leading with Elyse) prototype tools promise to transform food microbiology education and make it more interactive, accessible, and fun. Krizsha Marie Mateo (University of the Philippines Mindanao) “Understanding the Role of Peasant Science in Food Security and Safety” Krizsha elevated the importance of indigenous knowledge and peasant science, shedding light on their critical yet often undervalued role in ensuring food safety and sovereignty in rural communities. Micah Reine Bandril (Ateneo de Manila University) “Ligtas Plato Caravan: A Mobile Food Safety Education Campaign in Talavera, Nueva Ecija” Micah shared the success of a mobile advocacy initiative that brought food safety awareness to the grassroots level — a true example of science meeting community service. Frannie Shane Pineda (University of Southern Mindanao) “Food Safety Awareness and Practices among the Food Handlers and Consumers in Columbio, Sultan Kudarat” Frannie delivered a research-based presentation highlighting critical food safety gaps in rural communities, urging stakeholders to bridge the knowledge and practice divide. Niorie Kalmia Moniharapon (Monash University) “Pre-Treatment of Loligo sp. for Sauce Production Using the Endemic Natural Preservative Parinarium glaberimum (Atung) and Bromelain: A Community-Based Food Safety Approach in Rural Eastern Indonesia” Niorie blended innovation with tradition, exploring natural preservatives and local resources to enhance food safety and economic opportunity in underserved Indonesian communities. Elyse Chia (Monash University) “Play It Safe: Gamification in Food Safety Awareness” Elyse demonstrated how gamified learning tools can revolutionize how young people engage with food safety principles — her work was both playful and powerful. Dencelle Mercines (Adamson University) “Safe Plate PH: An Advocacy for Strengthening Food Safety Awareness” Dencelle delivered an advocacy-driven presentation that combined foo safety education and digital outreach. Her campaign, Safe Plate PH, is a grassroots call to make food safety a national priority. These sessions were expertly assessed by Kristy Costello and other panelists, who praised the students’ ingenuity and scientific rigor. Technical Talk: Simplifying the Complex In between student sessions, Qiuyi Wang demystified data in her talk, “Statistics Demystified,” helping participants see statistics not as a challenge, but as a tool for clarity and communication in scientific research. Spotlight on Global Challenges Two Monash University graduates led us into a global perspective on food safety through their powerful research: Brenda Shen “Probiotics and the Gut Microbiome in the Arsenal Against Foodborne Pathogens” Brenda offered a unique look into the human microbiome through a personal and scientific lens, linking gut health to broader food safety implications. Aliana Arumwidati “The Rising Threat of Antibiotic Resistance: A Global and Indonesian Perspective” Aliana presented a sobering view of antimicrobial resistance and its impact on food systems, urging the scientific community to act with urgency and global collaboration. Career Development & Mentorship Dr. Philip Button returned for a highly practical and motivating session on “Personal Branding and Your Career Success.” Attendees gained valuable tips on how to position themselves in the scientific world — from LinkedIn strategies to telling their research story with confidence. Building Bridges: The Networking Session One of the most productive moments of the symposium came during the Networking Breakout Rooms, where participants were grouped into: Ideas were exchanged, connections made, and many came out with new perspectives and even collaboration opportunities — a real highlight of the day. Celebrating Excellence The event culminated in an Awarding Ceremony honoring the sponsors, speakers, and the standout contributions of the day: Outstanding Scientific Contribution 🏅 Elyse Chia 🏅 Vinodi