Food Safety & Food Poisoning

What is food poisoning? it's an acute illness, usually sudden, caused by eating contaminated or poisonous food. The symptoms of gastrointestinal disorder are:

1. nausea - a queasy feeling as if you were close to vomit

2. sickness - vomiting

3. Pains within the bowl - gripping pains within the area of the stomach

4. Fever

5. Diarrhea

The main causes of gastrointestinal disorder are:

1. Metals - lead pipes, copper pans

2. Viruses - which are smaller than bacteria, are normally found in water

3. Chemicals - Insecticides and weed-killers

4. Bacteria - the most typical 

5. Poisonous plants - toadstools, red kidney beans (insufficiently cooked)

Bacteria is that the commonest sort of gastrointestinal disorder then it's important that we all know more about them. Bacteria are tiny bugs that sleep in the air, in water, in soil, on and in people, in and on food. Some bacteria causes illness. they're called PATHOGENIC bacteria. Some bacteria cause food to rot and decay, they're called SPOILAGE bacteria. There are four things that bacteria need so as to grow. These are:

Warmth. They love blood heat of 73 degrees but can happily grow at 15 degrees. They grow most readily between 5c and 63c. this is often referred to as the zone

Time. Each bacteria grows by splitting in half. This takes time, on the average every 20 minutes. this is often referred to as BINARY FISSION. Imagine, one single bacterium by splitting in half every ten minutes can become quite 1,000,000 in 3 and a half hours.

Food. They like high protein foods for instance , poultry, cooked meat, dairy produce, shellfish, cooked rice, stews and gravies.

Moisture. they have water and most foods have enough water or moisture to let the bacteria thrive.

Some bacteria can form a tough protective case around themselves, this is often called a SPORE. This happens when the 'going gets tough', when it gets too hot or too dry. in order that they are ready to survive extremely popular or cold temperatures and may even be present in dried foods. Once the proper conditions (5 - 63c) return, the spore comes out of its protective casing and becomes a growing, gastrointestinal disorder bacteria again.

Bacteria and gastrointestinal disorder

We have established that the presence of bacteria is one among the foremost common causes of gastrointestinal disorder - the presence of poisonous chemicals also can cause gastrointestinal disorder . There are variety of probably toxic chemicals present in food. for instance , potatoes which have turned green contain the toxic substance, Solanine, which is merely dangerous when eaten in excess.

Rhubarb contains ethane dioic acid - the amounts present within the stems which are normally cooked are relatively harmless to humans, but the upper concentration within the leaves makes them very dangerous to eat.

A toxin may be a poison which will be produced by the metabolism of a plant or animal, especially certain bacteria. Toxic gastrointestinal disorder is especially caused by Staphylococci within the UK and more rarely during this country, botulinus .

Foods most ordinarily suffering from Staphylococci are:

• Synthetic cream

• Ice-cream 

• Pies with gravy

• Meat pies   

• Sliced meats

50-60% of individuals carry Staphylococci in their noses and throats and are present in nasal secretions following a chilly . Staphylococci also are present in skin wounds and infections and find their way into foods via the the hands of an infected food handler. Hence the importance of keeping all wounds and skin conditions covered. Although staphylococci are themselves readily destroyed by thorough cooking or re-heating, the toxin which they produce is usually far more heat-resistant and should need a better temperature or longer cooking time for its complete destruction.

Food poisoning from botulinus - referred to as botulism - is extremely serious. This produces a life-threatening toxin which is that the most virulent poison known. Foods most ordinarily suffering from botulinus are:

• Inadequately processed tinned meat , vegetables and fish.

During the commercial canning process, every care is taken to make sure that every a part of the food is heated to a high enough temperature to make sure complete destruction of any botulinus spores which will be present.

YEASTS & MOULDS - microscopic organisms a number of which are desirable in food and contribute to its characteristics. for instance , ripening of cheese, bread fermentation etc. they're simple plants which appear as if whiskers on food. To grow they require warmth, moisture and air. they're killed by heat and sunlight. Moulds can grow where there's insufficient moisture for yeasts and bacteria to grow. Yeasts are single celled plants or organisms larger than bacterial, that grow on foods containing moisture and sugar. Foods containing a little percentage of sugar and an outsized amount of liquid like fruit juices and syrups are susceptible to ferment due to yeasts. Yeasts are destroyed by heat.

VIRUS - microscopic particles transmitted by food which can cause illness. for instance , hepatitis A (jaundice). Unlike bacteria, viruses cannot multiply or grow in food.

PROTOZOA - single celled organisms which sleep in water and are liable for serious diseases like malaria, usually spread by infected mosquitoes and dysentery. These food-borne infections are mostly caught abroad.

ESCHERICHIA COLI - E Coli may be a normal a part of the intestines of man and animals. it's found in human excreta and meat . E Coli causes abdominal pain, fever, diarrhea and vomiting. High standards of hygiene and thru cooking of foods must be applied. Raw and cooked meat must be stored at correct temperature and cross contamination must be avoided.

SALMONELLA - is present within the intestines of animals and citizenry . Foods affected include poultry, meat, eggs and shellfish. Prevention should include:

• good standards of private hygiene

• elimination of insects and rodents.

• washing hands and equipment and surfaces after handling raw poultry

Control of Bacteria

There are three methods of controlling bacteria:

1. Protect food from bacteria within the air by keeping foods covered. to stop cross contamination, use separate boards and knives for cooked and uncooked foods Use different coloured boards for particular foods. for instance , red for meat, blue for fish, yellow for poultry etc. Store cooked and uncooked foods separately. Wash your hands frequently.

2. don't keep foods within the zone of between 5c and 63c for extended than absolutely necessary.

3. To kill bacteria, subject bacteria to a temperature of 77c for 30 seconds or a better temperature for fewer time. Certain bacteria become spores and may withstand higher temperatures for extended periods of your time . Certain chemicals also kill bacteria and may be used for cleaning equipment and utensils.

The main food hygiene regulations of importance to the caterer are: Food Safety (General Food Hygiene) Regulations 1995 and Food Safety (Temperature Control) Regulations 1995. These implemented the EC Food Hygiene directive (93/43 EEC). They replaced variety of various regulations including the Food Safety (General) Regulations of 1970. The 1995 Regulations are similar in many respects to earlier regulations. However, like the Health & Safety legislation, these regulations place a robust emphasis on owners and managers to spot the security risks, to style and implement appropriate systems to stop contamination, these systems and procedures are covered by Hazard Analysis Critical Control Points (HACCP) and/or Assured Safe Catering. The regulations place two general requirements on owners of food businesses:

• to make sure that each one food handling operations are administered hygienically and consistent with the 'Rules of Hygiene'.

• to spot and control all potential food safety hazards, employing a systems approach either HACCP or Assured Safe Catering.

• additionally , there's an obligation on any food handler who could also be affected by or carrying a disease which might be transmitted through food to report this to the employer who could also be obliged to stop the person concerned from handling food. Catering establishments have a general obligation to supervise and instruct and supply training in food safety & hygiene commensurate with their employees' responsibilities. Details with reference to what proportion training is required, aren't laid out in the regulations. However, HMSO Industry Guide to Catering provides guidance on training which may be taken as a general standard to suits legislation.

Prevention of gastrointestinal disorder

Almost all gastrointestinal disorder are often prevented by:

• complying with the principles of hygiene

taking care and thinking head

• ensuring that prime standards of cleanliness are applied to premises and equipment

• preventing accidents

• high standards of private hygiene

• storing foods at the proper temperature

• maintaining good working conditions

• ample provision of cleaning facilities and equipment

• fitness   

• safe reheating of foods

• Knowing how food poison is caused    

• protection of foods from vermin and insects;

• hygienic washing-up procedures;

This has been just a quick overview of food safety. If you're within the catering trade or are planning do become a cook or chef, it's essential that you simply learn all there's to understand about the topic . the subsequent links should help to fill the gaps.

Essentially, you would like to understand the Food Regulations appertaining to your own country. Its pointless following the Food Safety Regulations of the united kingdom if you reside or add Australia, Spain or New Zealand.