Sunday, May 20, 2007
AVOIDING FOOD CONTAMINATIONFood safety is a shared responsibility of everyone involved in the food chain from farm to fork. This includes primary producers, food companies, establishments which serve food, and consumers.At the farm level, there are critical control points at every stage in animal rearing and crop agriculture where contamination of produce can be minimised by following good practices. After slaughtering, for example, inspections are carried out to separate diseased meat from healthy meat, However, even healthy animals can carry human pathogens and their meat can also become contaminated during slaughtering. These pathogens can be difficult to eradicate. Fresh fruits, vegetables and herbs can also become contaminated if they are fertilised with animal manure or come into contact with impure water. Crop plants may be treated to destroy pathogens - for example using biocidal washes - but such treatments are not always carried out.At the food manufacturer level, the majority of companies have in-house quality assurance systems to ensure the safe production of food. Throughout the European Union, there are moves towards less prescriptive regulation and greater emphasis on industry responsibility. Measures currently used to help prevent contaminated food from reaching the consumer include:
· Using good quality raw materials from assured suppliers.
· Following Good Manufacturing Practices. Using management systems which allow the identification, monitoring and control of hazards during production, processing and sale of food.
· Providing training programmes for all food industry personnel. Carrying out research on pathogens and how best to control them.
·Exchanging information on food safety. At the next level of the food chain from farm to fork, many foodborne diseases occur either as a result of mishandling in catering establishments or in the home.
A number of simple rules are recommended by the World Health Organization to ensure the safe preparation of foods:
·Avoid contact between raw and cooked foods, to reduce the risk of cross-contamination. Wash hands before handling and after handling raw foods, to mimalise possible contamination.
·Cook food thoroughly in order to kill any microbes present. All parts of the food should reach a temperature of at least 70 degrees Celsius.
·Cool cooked foods as quickly as possible and then refrigerate. This slows down or stops microbial growth, which occurs best at 10-60 degrees Celsius.
·Reheat cooked foods thoroughly, to kill tiny microbes which may have developed during storage.
.Keep all kitchen surfaces clean to prevent cross-contamination. Protect foods from insects, rodents and other animals which may carry pathogenic Hey guys i think this not bad for HACCP discussion as it talk about food contamination and also the danger zone of temperature that we can include in.can browse through the web athttp://www.eufic.org/article/en/page/RARCHIVE/expid/review-foodborne-illness/
10:09 PM
The Core Four Practices
Clean: Wash Hands and Surfaces Often
Bacteria can be spread throughout the kitchen and get onto hands, cutting boards, utensils, counter tops and food.
To Fight BAC!® always:
Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom, changing diapers and handling pets.
Wash your cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item and before you go on to the next food.
Consider using paper towels to clean up kitchen surfaces. If you use cloth towels wash them often in the hot cycle of your washing machine.
Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten.
Rub firm-skin fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing wtih running tap water.
Separate: Don't Cross-Contaminate!
Cross-contamination is how bacteria can be spread. When handling raw meat, poultry, seafood and eggs, keep these foods and their juices away from ready-to-eat foods. Always start with a clean scene -- wash hands with warm water and soap. Wash cutting boards, dishes, countertops and utensils with hot soapy water.
Separate raw meat, poultry, seafood and eggs from other foods in your grocery shopping cart, grocery bags and in your refrigerator.
Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood.
Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs.
Cook: Cook to Proper Temperatures
Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause foodborne illness. Use a food thermometer to to measure the internal temperature of cooked foods. Use a food thermometer which measures the internal temperature of cooked meat, poultry and egg dishes, to make sure that the food is cooked to a safe internal temperature.
Cook roasts and steaks to a minimum of 145°F. All poultry should reach a safe minimum internal temperature of 165°F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer.
Cook ground meat, where bacteria can spread during grinding, to at least 160°F. Information from the Centers for Disease Control and Prevention (CDC) links eating undercooked ground beef with a higher risk of illness. Remember, color is not a reliable indicator of doneness. Use a food thermometer to check the internal temperature of your burgers.
Cook eggs until the yolk and white are firm, not runny. Don't use recipes in which eggs remain raw or only partially cooked.
Cook fish to 145°F or until the flesh is opaque and separates easily with a fork.
Make sure there are no cold spots in food (where bacteria can survive) when cooking in a microwave oven. For best results, cover food, stir and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking.
Bring sauces, soups and gravy to a boil when reheating. Heat other leftovers thoroughly to 165°F.
Chill: Refrigerate Promptly!
Refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria. Do not over-stuff the refrigerator. Cold air must circulate to help keep food safe. Keeping a constant refrigerator temperature of 40°F or below is one of the most effective ways to reduce the risk of foodborne illness. Use an appliance thermometer to be sure the temperature is consistently 40°F or below. The freezer temperature should be 0°F or below.
Refrigerate or freeze meat, poultry, eggs and other perishables as soon as you get them home from the store.
Never let raw meat, poultry, eggs, cooked food or cut fresh fruits or vegetables sit at room temperature more than two hours before putting them in the refrigerator or freezer (one hour when the temperature is above 90°F).
Never defrost food at room temperature. Food must be kept at a safe temperature during thawing. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.
Always marinate food in the refrigerator.
Divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator.
Use or discard refrigerated food on a regular basis. Check the Cold Storage Chart for optimum storage times.
By: http://www.fightbac.org/content/view/169/97/
10:03 PM
Common food born illness that are related to Meat and Poultry:
Bacterim:Salmonella Species (salmonellosis)
Principal symptoms: Diarrhea, abdominal Pain, Chills, Fever, vomitting
TYpical foods: Raw and undercooked eggs, raw milk, meat and poultry
Bacterium:
Camplyobacter jejuni (camplyobacteriosis)
Principal symptoms: Diarrhea, abdominal Pain, fever, nausea, vomitting
Typical foods: Infected food source animals
Bacterium:
Clostridium perfringensTypical Symptoms: Diarrhea, cramps, rarely nausea and vomitting
TYpical foods: cooked meat and poultry
Bacterium:
Bacillus CereusTypical symptoms: Diarrhea, cramps, occasional vomitting
Typical foods: meat products, soups, sauces, vegetables
Parasites
Bacterium:
Trichnella spirlis ( trichnosis)
Typical symptoms: muscle pain, swollen eyelids, fever,sometimes death
Typical foods: raw, undercooked pork
Bacterium:
Taenia SaginataTypical Symptoms: worm segments in tools, sometimes "cycticercosis" of muscle, organs, hear,or brain
Typical foods: Raw or undercoooked pork
Bacterium:
Toxoplasma gondiTypical symptoms:fetal abnormality, or death
Typical foods: raw or undercooked meats of carnivarious
9:31 PM
Common Sources of Foodborne IllnessSources of illness: Raw and undercooked meat and poultrySymptoms: Abdominal pain, diarrhea, nausea, and vomitingBacteria: Campylobacter jejuni, E. coli O157:H7, L. monocytogenes, SalmonellaSources of illness: Raw foods; unpasteurized milk and dairy products, such as soft cheesesSymptoms: Nausea, vomiting, fever, abdominal cramps, and diarrheaBacteria: L. monocytogenes, Salmonella, Shigella, Staphylococcus aureus, C. jejuniSources of illness: Raw and undercooked eggs. Raw eggs are often used in foods such as homemade hollandaise sauce, caesar and other salad dressings, tiramisu, homemade ice cream, homemade mayonnaise, cookie dough, and frostings.Symptoms: Nausea, vomiting, fever, abdominal cramps, and diarrheaBacterium: Salmonella enteriditisSources of illness: Raw and undercooked shellfishSymptoms: Chills, fever, and collapseBacteria: Vibrio vulnificus, Vibrio parahaemolyticusSources of illness: Improperly canned goods; smoked or salted fishSymptoms: Double vision, inability to swallow, difficulty speaking, and inability to breathe. Seek medical help right away if you experience any of these symptoms.Bacterium: C. botulinumSources of illness: Fresh or minimally processed produce; contaminated waterSymptoms: Bloody diarrhea, nausea, and vomitingBacteria: E. coli O157:H7, L. monocytogenes, Salmonella, Shigella, Yersinia enterocolitica, viruses, and parasitesTakenfrom:http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/index.htm
For more imformation on Foodborn illness you all can browse through this webby , i find it not bad from FDA. http://www.foodsafety.gov/~dms/fsefborn.html
9:21 PM
What is Foodborn Illness?
- Any illness that result after the ingestion of foods
- There are actually 3 types of hazards that are related to food born illness.
- Biological Hazards
-> Bacteria, molds, viruses, roundworm
-> It is classify into, infection intoxication, and intoxication.
- Chemical Hazards
-> Plant toxins
- Physical Hazards
-> Metal parts
5:52 PM
Sunday, May 6, 2007
WHICH FOODS POSE THE GREATEST RISK?Foods of animal origin are the primary source of many food poisoning microbes, such as Salmonella, Listeria, Campylobacter, E coli and L monocytogenes. These may occur on the live animal, and remain in the meat after slaughter. Without appropriate treatment to kill the microbes, or if conditions of hygiene or temperature control are poor, microbes may still occasionally be present in the final food product.
Foods which pose a relatively high risk of foodborne illness include:
Poultry, meat & eggs - The incidence of contamination is probably highest in poultry. Here, rapid growth in poultry production has resulted in a readily-available source of meat. However, there has been increased infection with food poisoning microbes in poultry, meat and eggs. Eggs can carry bacteria such as Salmonella enteritidis on their shells or within the egg. Salmonella infections are on the increase across Europe. An important precaution in preventing foodborne illness from poultry and eggs is thorough cooking; the World Health Organisation recommends that raw egg should be viewed as a potentially hazardous ingredient which should not be used in foods which will receive no further heat treatment.
Red meats - These can also be contaminated with pathogenic microbes, probably to a lesser extent than poultry. The process of grinding meat to make mince and burgers may spread the microbes from one source into many products. As for poultry products, red meats should be thoroughly cooked before serving.
Dairy products - Raw milk can contain various pathogens from the dairy animal or its environment. Pasteurization destroys all pathogens, and sterilisation ensures that the product is free from all microbes. Whilst pathogens are inactivated by many of the methods used to produce dairy products - including acidification and fermentation of milk - certain types may sometimes survive. Hard cheeses, yoghurt and butter are regarded as safe because of their acidity or lack of moisture, but mould-ripened soft cheeses can allow growth of Listeria monocytogenes.
Shellfish - As filter feeders which extract their diets from large volumes of water, shellfish can concentrate pathogens in their bodies. Inadequately heat-treated shellfish can cause a range of infections due to bacteria (such as Vibrio and Shigella), various parasites or viruses.
Herbs and spices - These frequently carry large numbers of bacteria such as Bacillus cereus, Clostridium perfringens and Salmonella.Taken from: http://www.eufic.org/article/en/page/RARCHIVE/expid/review-foodborne-illness/
9:51 AM
