Food Spoilage

Contamination may happen at any stage of food production, from seed and soil to packaging and cooking. Meat may be contaminated by inadequate storage or poor hygiene. Cross contamination can happen through raw meat. Pathogens can still be present in food due to food that is insufficiently warm. Food should only be reheated once, and drinking water could also be contaminated, although there are hygiene controls to prevent

23-when cooling food wht is the maximum time that the food can be in the 135* to 70*F range ?

eating food contaminated with foodborne pathogens or their toxins which is just another word for poisons is the leading cause of foodborne illness .there are four types of microorganisms that can contaminate food and cause foodborne illness bacteria viruses parasite and fungi and there are six conditions that support the growth of this harmful food borne microorganisms with the exception of viruses that you can remember this six conditions if you use the acronym fat tom those initials stand for food acidity temperature time oxygen and moisture ..let’s look at the first condition the food itself just like people foodborne pathogens need nutrients to grow they typically needs carbohydrates and proteins we can find this food like meet polytree dairy products , cooked rice pasta and eggs

Food hygiene is very important to prevent cross contamination. If strict guidelines are not adhered to in the handling of food serious illness can be caused.

When bacteria are thought of, germs and sickness come to mind. Bacteria is the stuff that you don’t want to encounter because it will make you sick. Many times, this an accurate assumption. There is Escherichia coli; these gram-negative bacteria cause diarrheas and can sometimes cause urinary tract infections pneumonia. They can be difficult to treat due to drug resistance. (Center for Disease Control, 2017) There are gram positive bacteria such as Staphylococcus aureus (S. aureus or “staph”) Staph as its commonly called can cause skin infections like boils and cellulitis. Most staph infections are not life threatening but they can become so in the form of sepsis, pneumonia and osteomyelitis (Minnesota Department of Health Fact Sheet, 2010) There are food borne bacteria such as Clostridium botulinum are anaerobic, rod shaped bacteria that causes the disease botulism. Botulism is a life-threatening disease that affects the nervous system it is commonly associated with improperly done home canning. (WHO, 2016) While there is no argument that there are many bacteria that we as humans would do will to stay away from it is also true that we need microorganisms in our lives. From disposing of bacteria in waste water to vaccines to the food we eat we rely on bacteria to keep us healthy.

Bacteria have many properties in that some are very harmful, pathogenic, and others are extremely beneficial in many ways to humans and to all types of organisms. Some live within plants, fungi and humans. An example in the human body is Lactobacillus Johnsonii which is a bacteria that helps infants digest milk smoothly (it is found in the gut)( Anwar MA and others 2008). Every type of bacteria is classified according to features that can be studied further for differing properties and what separates each strain into different categories.

Food industries not only consider consumer attitude, food type, safety, domestic and international regulatory requirements in its quality practices, they also have to deal with human health and give priorities to the organoleptic and nutritional value. These two components (organoleptic and nutritional value) are very sensitive to any microbial or autocatalytic change. In the food industry a contaminated product is discarded, emphasis is on personnel hygiene and sanitation. Serious consideration is given to contamination that may spoil the food and or lead to foodborne

There a lot of bacteria but one of the most harmful and helpful bacteria is E-coli.E-coli can be found in water tank of cities which is what you drink every day. Also can be found in cheese, milk, vegetables, beef patties.How E-coli can be good is that it helps humans digest food. The harmful E-coli can cause serious illness if got to any organism in the body and can even kill someone if they have a weak immune system.

The Microwave oven is known to heat or reheat previously cooked foods by exposing the food to microwave radiation in the electromagnetic spectrum. This activates polar molecules in the food to rotate and produce thermal energy. This is a process known as dielectric heating. Consequently, the food is heated quickly and efficiently. Food that is spread out and has higher water content will cook faster and more thoroughly than food which is denser.

Microorganisms and food-borne parasites are a concern as a food safety hazard. These can cause food poisoning bacteria such as Salmonella and E. coli. They are hazardous because they can: Survive

Food is an essential constituent in human life. Nevertheless, some foods can be detrimental to a person’s organism by causing life-threatening diseases. For that reason, food safety comes into play. Food safety is a scientific discipline describing handling,

Food poisoning bacteria are often naturally occurring in food and can multiply quickly under the right conditions. Bacteria are everywhere – in the soil, on animals, on people and on the things people touch and use – but they are mostly harmless. However, some bacteria cause food borne illness, and it is possible for foods, such as meat or vegetables, to contain food poisoning bacteria from the start, or to be contaminated at a later stage. The four most common causes of food poisoning are:

1. Personnel and especially food handlers - must meet health standards and take great care to maintain a high level of personal health.

When we were born tiny organisms surrounded and came inside your body. These tiny organisms are called bacteria. They are everywhere. Bacteria are prokaryotes. There are two kingdoms of bacteria which are archaebacteria and eubacteria. Archaebacteria already existed on earth billions of years ago before dinosaurs appeared. Some live in salty water and some in our intestines. Eubacteria live on and in your body. There are many types of bacteria that cause spoilage. Bacteria are mostly in vegetables and meat. Enzymes are proteins found in all plants and animals. If uncooked foods are not used while fresh, enzymes cause undesirable changes in colour, texture and flavour. Enzymes are destroyed easily by heat processing. Besides microorganisms, oxidation can affect food spoilage. Oxidation is atmospheric oxygen can react with some food components which may cause rancidity or color changes. Low temperature injury is the internal structures of foods which are damaged by very low temperature. Eating spoiled food caused by bacteria can get you food poisoning. To prevent food spoilage, keep food in refrigerators or inside a container to ensure its good quality. Wrapping food can keep food from spoiling and could save

Foodborne microbes are already present in healthy animals that are raised for human consumption, usually in their intestines (HHS, 2016b). Contamination can occur during slaughter when edible meat comes into contact with small amounts of intestinal contents (HHS, 2016b). A hen’s ovary may become infected with some types of salmonella so that the internal matter in an egg that appears to be normal are contaminated with salmonella before the shell is even formed (HHS, 2016b). Filter feeding shellfish, especially oysters, can become concentrated with vibrio bacteria that naturally occurs in sea water, or other microbes that become present in the water from dumped sewage such as norovirus (HHS, 2016b). Other foodborne microbes can be introduced later in the food processing route by infected people or when raw agricultural products become cross contaminated (HHS, 2016b). Fresh produce is easily contaminated if the water used to wash it was contaminated with sewage (HHS, 2016b). Unwashed hands of food handlers can spread shigella bacteria, norovirus, and hepatitis A because they have been infected prior to handling food (HHS, 2016b). Cross contamination in the kitchen happens when