- food poisoning
What is food poisoning? This is an acute, usually sudden, caused by eating contaminated or poisonous food. The symptoms of food poisoning are:
1. nausea – a feeling of nausea as if about to be sick
2. disease – vomiting
3. Pain in the bowl – taken pains in the stomach area
4. Diarrhea
5. Fever
The main causes of food poisoning are:
1. Bacteria – the most common
2. The virus – which are smaller than bacteria, normally found in water
3. Chemicals – Insecticides and herbicides
4. lead pipes, copper pots – Metals
5. poisonous plants – mushrooms, red kidney beans (not cooked enough)
- food poisoning
Bacteria are the most common form of food poisoning and therefore it is important that we know more about them. Bacteria are tiny insects that live in the air, water, soil, and in people, in or on foods. Some bacteria cause disease. They are called pathogenic bacteria. Some bacteria cause food to rot and decay, they are called harmful bacteria. There are four things that bacteria need to grow. These are:
Heat. They love the body temperature of 73 degrees, but it can grow at 15 degrees. They grow more easily between 5c and 63c. This is known as the zone of danger
Time. Each bacterium grows dividend in half. This takes time, on average every 20 minutes. This is known as binary fission. Imagine, a single bacterium, splitting in half every ten minutes, it can become more than a million in 3 hours.
Food. They like high protein foods, for example, poultry, cooked meat, dairy products, shellfish, cooked rice, stews and sauces.
Humidity. They need water and food is more enough water or moisture for bacteria to thrive.
Some bacteria can form a hard protective case around it, this is called Spore. This happens when the ‘get tough’ when it gets too hot or too dry. So they are able to survive temperatures hot or cold and may also be present in dry foods. Once the right conditions (5 – 63c) return, the spores out of its protective shell and becomes more and more bacteria of food poisoning again.
Bacteria and food poisoning
We have established that the presence of bacteria is a common cause of food poisoning – the presence of poisonous chemicals can cause food poisoning. There are a number of potentially toxic chemicals in food. For example, potatoes that have turned green containing the toxic substance, solanine, which is only dangerous if consumed in excess.
Rhubarb contains oxalic acid – the amounts contained in drums which are usually cooked are relatively harmless to humans, but the highest concentration in the leaves makes them very dangerous to eat.
A toxin is a poisonous substance that can be produced from the metabolism of a plant or animal, especially certain bacteria. Toxic food poisoning is caused mainly by staphylococci in the UK and more rarely in this country, Clostridium botulinum.
- food poisoning
Foods most commonly affected by staphylococci are:
• Meat pies
• meats
• Pie with sauce
• synthetic cream
• Ice cream
50-60% of people who carry staphylococci in the nose and throat, and are present in nasal secretions after a cold. Staphylococci are also present in wounds and infections of the skin and find their way into food through the hand of an infected food handler. Hence the importance of keeping all wounds and skin conditions covered. Although staphylococci are also easily destroyed by thorough cooking or re-heating, the toxin they produce is often much more resistant to heat and may require a higher temperature or longer cooking time for its complete destruction.
Food poisoning from Clostridium botulinum – known as botulism – is extremely serious. This produces a life-threatening toxin that is the most virulent poison known. Foods most commonly affected by Clostridium botulinum are:
• inadequately treated canned meat, vegetables and fish.
During the commercial canning process, every care is taken to ensure that every part of the food is heated to a temperature high enough to ensure complete destruction of spores of Clostridium botulinum any that may be present.
Yeast & Mold – the microscopic organisms, some of which are desirable in food and contribute to its characteristics. For instance, the ripening of cheese, bread, fermentation, etc. are simple plants that look like whiskers on food. To grow they need warmth, moisture and air. They are killed by heat and sunlight. Moulds can grow where there is too little moisture for the yeasts and bacteria to grow. Yeasts are single plants or unicellular organisms larger than bacteria that grow on foods that contain water and sugar. Foods that contain a small amount of sugar and a lot of liquids like fruit juices and syrups are liable to ferment because of yeast. The yeasts are destroyed by heat.
- food poisoning
VIRUS – microscopic particles transmitted by food that can cause disease. For example, hepatitis A (jaundice). Unlike bacteria, viruses can not multiply or grow in food.
PROTOZOA – single-celled organisms that live in water and are responsible for serious diseases such as malaria, usually spread by infected mosquitoes and dysentery. These food-borne infections are largely captured abroad.
Escherichia coli – E coli is a normal part of the intestines of humans and animals. Is found in human excrement and raw meat. E Coli causes abdominal pain, fever, diarrhea and vomiting. High standards of hygiene and food preparation must be applied. Raw and cooked meat should be stored at the correct temperature and cross contamination must be avoided.
SALMONELLA – is present in the intestines of animals and humans. Foods involved include poultry, meat, eggs and shellfish. Prevention should include:
• good standards of personal hygiene
• elimination of insects and rodents.
• wash hands and equipment and surfaces after handling raw poultry
• Do not allow carriers to manage the disease of food.
Control bacteria
- food poisoning
There are three ways to control bacteria:
1. Protect food from bacteria in the air by keeping food covered. To avoid cross-contamination, separate boards and knives for raw and cooked foods Use different colored cards for particular foods. For example, red meat, oily fish, yellow for poultry, etc. Keep raw and cooked foods separately. Wash your hands often.
2. Do not store foods in the danger zone of between 5c and 63c for longer than necessary.
3. To kill the bacteria, the bacteria subjected to a temperature of 77C for 30 seconds or a higher temperature for less time. Some bacteria grow in spores and can withstand higher temperatures for long periods of time. Some chemicals also kill bacteria and can be used to clean equipment and utensils.
The main importance of food hygiene rules for cooking are: Food Safety (General Food Hygiene) Regulations 1995 and Food Safety (Temperature Control) Regulations 1995. These implemented the EC Directive Food Hygiene (93/43 EEC). They replaced a set of regulations including the Food Safety (General) Regulations 1970. The 1995 Regulations are similar in many aspects of the earlier rules. However, as with the health and safety regulations, these rules put a strong emphasis on the owners and managers to identify risks to safety, design and implement systems to prevent contamination, these systems and procedures are covered by the Hazard Analysis Critical Control Points (HACCP) and / or Assured Safe Catering. The regulations place two general requirements for owners of food businesses:
• To ensure that all food handling operations are carried out hygienically and in accordance with the ‘hygiene’.
• To identify and control all potential risks to food safety using HACCP is a systems approach or Assured Safe Catering.
• In addition, there is a requirement for any food handler who may be suffering from an illness or transport which could be transmitted through food to report this to the employer that may be required to prevent the person from food handling. catering operations have a general obligation of vigilance and to educate and provide training in food safety and hygiene commensurate with the skills of their employees’. Details regarding the mode of training is required, are not specified in the regulations. However, HMSO Food Industry Guide provides guidance on training that can be taken as a general rule to comply with legislation.
- food poisoning
Prevention of food poisoning
Almost all food poisoning can be avoided:
• the standards of hygiene
take care and think his head
• ensure high standards of cleanliness are applied to premises and equipment
• accident prevention
• high standards of personal hygiene
• Physical fitness
• Maintaining good working conditions
• maintain equipment in good condition and clean
• using different equipment and knives for raw and cooked foods
• provision of comprehensive services and facilities for cleaning
• the preservation of foods at the right temperature
• heater safe food
• Rapid cooling of foods before storage
• protection of food from pests and insects;
• The procedures for the hygienic washing-up;
• Know how to poison food is caused
• implementation of procedures to prevent food poisoning.
This was only a brief overview of food safety. Are you in the catering or planning to become a chef or cook, it is essential that you learn everything there is to know about the subject. The following links should help fill the gaps.
- food poisoning
Essentially, you need to know the food standards of responsibility to your country. Its no use following the rules for the food security of the United Kingdom whether to live or work in Australia, Spain or New Zealand.
Incoming search terms:
- contaminated food
- التسمم الغذائي
- food safety
- chia tea for the human bean
- physical food contamination
- examples of food poison
- yeasts in food poisoning
- bacteria staphylococcus microscope
- تلوث الغذاء
- مسمومیت غذایی
- food hygiene
- five healthy behaviors of food poisoning
- تسمم غذائي
- تسمم الغذاء
- تسمم الطعام
- تسمم الأغذية
- food contamination pictures
- التسمم
- food poisoning under a microscope
- the food safety temperature control regulations 1995
