Food Sanitation
Food Sanitation
A. Fundamentals in Microbiology * Knowledge in microbiology will help you understand how and why disease-causing bacteria grow and spread, so that you are able to prevent food-borne diseases.
Kinds of bacteria
1. Beneficial bacteria These are helpful to us. They can enhance flavor of butter, yoghurt, and cheese.
2. Undesirable bacteria These are bacteria that are responsible for food spoilage.
3. Disease-causing bacteria or pathogens These are bacteria that are most of the food-borne illnesses.
The only way to protect food against pathogenic bacteria is by proper hygiene and sanitary food handling and storage techniques.
Growth of bacteria
Food: Bacteria prefer high –protein foods.
PH level: This stands for hydrogen, referring to how “acid” or “ alkaline” a substance is. The scale ranges from 0 (strongly acidic) to 14(strongly alkaline). A pH of 7 is neutral.
Time: The longer food is left at a dangerous temperature, the more time the bacteria will have to multiply.
Temperature: The temperature danger zone for potentially hazardous foods is 40-140F.
Oxygen: Some bacteria require oxygen to grow ( aerobic bacteria), while others require no oxygen (anaerobic bacteria). However most of the bacteria that cause food-borne illnesses can either grow with or without oxygen (facultative bacteria).
Moisture: Bacteria need water or moisture to multiply.
B. Food-borne illnesses Food-borne illnesses is a disease that is carried or transmitted to people by food.
-food infection- caused by bacteria that get into intestinal system and attack the body -food poisoning or intoxication- caused by poisons/toxins that the bacteria produce while they are growing in the food.
Food infection
Salmonella
Source: Contaminated meat and poultry, fecal contamination by food workers.
Clostridium perfringes
Source: occur in the soil, dust and water and are carried in the intestines of animals and people.
Food poisoning
The 10 main
A. Fundamentals in Microbiology * Knowledge in microbiology will help you understand how and why disease-causing bacteria grow and spread, so that you are able to prevent food-borne diseases.
Kinds of bacteria
1. Beneficial bacteria These are helpful to us. They can enhance flavor of butter, yoghurt, and cheese.
2. Undesirable bacteria These are bacteria that are responsible for food spoilage.
3. Disease-causing bacteria or pathogens These are bacteria that are most of the food-borne illnesses.
The only way to protect food against pathogenic bacteria is by proper hygiene and sanitary food handling and storage techniques.
Growth of bacteria
Food: Bacteria prefer high –protein foods.
PH level: This stands for hydrogen, referring to how “acid” or “ alkaline” a substance is. The scale ranges from 0 (strongly acidic) to 14(strongly alkaline). A pH of 7 is neutral.
Time: The longer food is left at a dangerous temperature, the more time the bacteria will have to multiply.
Temperature: The temperature danger zone for potentially hazardous foods is 40-140F.
Oxygen: Some bacteria require oxygen to grow ( aerobic bacteria), while others require no oxygen (anaerobic bacteria). However most of the bacteria that cause food-borne illnesses can either grow with or without oxygen (facultative bacteria).
Moisture: Bacteria need water or moisture to multiply.
B. Food-borne illnesses Food-borne illnesses is a disease that is carried or transmitted to people by food.
-food infection- caused by bacteria that get into intestinal system and attack the body -food poisoning or intoxication- caused by poisons/toxins that the bacteria produce while they are growing in the food.
Food infection
Salmonella
Source: Contaminated meat and poultry, fecal contamination by food workers.
Clostridium perfringes
Source: occur in the soil, dust and water and are carried in the intestines of animals and people.
Food poisoning
The 10 main