Bacteria can be transferred to food from utensils that are not cleaned and sanitized properly. The most common factors in bacterial transfer from one surface to another are moisture, contact time and pressure which can result in higher transfer between surfaces. Since some bacteria or other pathogenic microorganisms can survive outside the human body under favourable conditions of considerable period of time, unsanitized utensils such as glass, spoons and forks could be a direct or indirect sources (Food Code, 2001a).
Food related infections constitute an important public health problem in both developed and developing countries. In 2003, the US Food and Drug Administration (FDA) reported the occurrence of foodborne illness risks factor in retail food establishments’ needs improvement in the sanitization process for food contact surfaces (FDA, 2004). Foodborne diseases such as the recent E. coli 0104 outbreak are a worldwide public health problem and have also acquired a significant relevance in developed countries following food safety crises, (Rasko et al. 2011). Foodborne illness is largely preventable. Increased regulation, industry initiatives, and education throughout the marketing channel are largely responsible for a 21% cumulative decline across the four major sources between 1996 and 2002 (“Dramatic decline,” 2002)
In the Philippines, survey have consistently shown that over 50 percent of total family expenditures have been devoted to food purchases (NEDA 1983:116-119). It is most common among Filipinos to buy ready to eat food such as viand from eateries. In the City of Naga, Philippines, an ordinance was passed requiring all food handlers to secure a health certificate or card before they engage or be engaged in food h...
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...and fluctuation in its efficiency to remove microorganisms from eating utensils. This efficiency could be affected by the number and sizes of utensils, the time designated to clean them, the initial microbial load, quality of the detergent, and the nature of the attitude of the employee and the complexity of the utensils to be cleaned (Matttrick et al,. 2003b; Montville, Chen, & Schalffner, 2002). In some instances, transmission of bacteria occurs through close contact between infected and uninfected individuals as in the case of infected food handlers and consumers (Esparar 2003). Moreover research on health-related behaviourss suggest that individuals use rationality when they are aware of and have some knowledge about the cause-effect relationship between the correct behaviour and the health benefits (Mari, Tiozzo, Capozza, & Ravarotto, in press; Prochaska, 2008).
In order to isolate bacteriophage specific for Salmonella, we will following procedures below. Firstly, we will inoculate 5 mL tryptic soy broth with Salmonella. Then we touch a colony of Salmonella by using a sterile needle and transfer it to the tube consisting LB broth. After that, we incubate the culture overnight at 37oC. The next day, we will inoculate another tube with 4.5 mL of water sample that we take from poultry farm nearby that we suspect as source of Salmonella contamination on the squid water farm. We also add 0.5 mL of overnight Salmonella culture and 0.5 mL of 10X tryptic soy broth. The mixture will be incubate for about 24 to 48 hours at 37oC. During this incubation period, we expect phage in water sample will be able to bind to Salmonella. The phage also will replicate and lyse the bacteria. Therefore, the significance of this step is to amplify the phage that can infect the Salmonella.
Unless a person were to swear off the consumption of all animal products entirely, the likelihood of contracting a foodborne
Furthermore, food safety is a major issue in the United States. Foodborne illness has caused an estimated 1 and 6 Americans to be sickened, 128,000 hospitalizations, and cause 3,000 deaths each year (http://www.sustainabletable.org/). These numbers may seem shocking, but they are all too real. All of the high levels
Michael Pollan makes arguments concerning the eating habits of the average American. Pollan suggests, in spite of our cultural norms, we should simply “Eat food. Not too much. Mostly Plants.”
As you exit the bus, another passenger next to you starts to cough, and then you hold the handrail as you exit the bus. Since you’re late getting home, you take a shortcut through a field to get home quicker. These three simple acts just exposed you to bacteria, viruses, and insects that could cause illness or even death. Infectious diseases, also known as communicable disease, are spread by germs. Germs are living things that are found in the air, in the soil, and in water. You can be exposed to germs in many ways, including touching, eating, drinking or breathing something that contains a germ. Animal and insect bites can also spread germs.1
Microbiological quality control criteria for food globally still rely on standard counts of coliform bacteria that were developed as indicators for fecal contamination. There is now ample documentation that these criteria are insufficient to protect against viral food-borne infections. For example high loads of infectious human pathogenic viruses have been detected in foods at retail that passed all microbiological control criteria, and this has led to discussions about the validity of proof for a recall. It is, therefore, important to understand the fundamental properties of food-borne.
You should also wash the surfaces and utensils after each use. Bacteria can be spread throughout the kitchen. The bacteria can be on your utensils, counter tops, and off the cutting boards. There are a couple of ways to prevent the bacteria from getting to you. One way is you should use clean clothes or paper towels to wipe up the surface of the kitchen. If you were to use a wash cloths you should put them in the hot cycle of your washing machine. (U.S. Department of Health & Human Services)
Regulations and rules are made meant to protect us from harm. There are rules for everything, even food. For instance, the Food Safety Modernization Act (FMSA). The FSMA aims to ensure the U.S. food supply is safe by shifting the focus from responding to contamination to prevent it. Many food service operations do not always follow the rules and that can be very harmful to the consumers, if it is serious, it could even lead to death. The rules for food consists of regulations, common practices, and court cases.
Food insecurity is a serious problem for those in poverty. Depending on whether an area is urban or rural, a food desert is considered an area where residents must travel between one and in some cases over twenty miles to access a grocery store. 23.5 million Americans live in areas considered food insecure (Blumenthal, 2013.) The inability to access proper nutrition plagues the poor with obesity and a multitude of other negative health conditions that follow. With a growing rate of obesity and poor health in the United States, we must take seriously the issue of food deserts and analyze its origins in pursuance of an effective and sustainable solution.
Food safety is an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. Food borne illnesses are diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. “In industrialized countries, the percentage of people suffering from food borne diseases each year has been reported to be up to 30%. In the United States of America, for example, around 76 million cases of food borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year.” (Geneva 2)
Food safety culture society can be considered of comparable significance (3)to administrative consistence and client benefit . On the off chance that any of these three perspectives fizzle , the business itself could come up short (Ungku Zainal Abidin et al , 2013 ) . Numerous businesses additionally lift security to the same or even a larger amount of significance than these as no business can exist without representatives . Food safety highlights in the work environment is another great case of the significance of value affirmation in the public eye today (Taylor , 2011 ) . Regardless of whether it is the honesty of a security bridle for working at statures or the water testing for the city , quality estimations , preparing and framework arrangement can all straightforwardly influence workers and even open (4)wellbeing (Griffith , 2012 ) . Food safety is a logical idea portraying and dealing with , readiness , and capacity of foods in ways that anticipate foodborne disease . This incorporates various schedules that ought to be taken after to stay away from conceivably extreme (5)wellbeing perils (Roberts et al , 2012 )
Food is a product that is rich with nutrient and can be contaminated with exposed to major source such as water, air, dust, sewage, insects and rodent (Oi Nee and Norrakiah, 2011). As a food handler they need to handle the changes in preparation techniques and food production because the fact remains whereby food is the source for microorganism which can cause illness (Oi Nee and Norrakiah, 2011).
Each and every year millions of people become sick because of food poisoning and other food related illnesses. Many of these illnesses can easily be prevented by properly cooking and handling food in the kitchen. Unfortunately, many people around the world are unaware of the consequences that can occur from contaminated and undercooked food. It is important for every individual who is planning on making a meal in their life (virtually everyone) to understand how to properly prepare their meal.
Bare hand contact with ready-to-eat food is not allowed because this will transfer the viruses, bacteria or parasites from hands to the food. Besides that, hair in food also can be a source of bacterial and microbial contamination. Thus, brushing or combing hair is not allowed during food preparation. Hair should be tied and covered where necessary to ensure a good food product integrity. Moreover, jewellery and plain wedding band should not be worn because this kind of things can carry the bacteria. Furthermore, especially for the food handler in food industry, smoking, spitting, eating and drinking are not allowed in the food handling or storage area. This is because saliva which could contaminate the food would be generated through these action. In addition, food handlers should put on the clean outer clothing like aprons during handling the food in order to minimize the contamination. Moreover, if food handler have cuts or wounds, should be make sure that they are completely covered by a brightly coloured and waterproof wound strip. Bright coloured of wound strip is used so that it can been seen easily if it is
The third weakness is the fact that food tests, inspections, and the detection of contaminants are taken seriously only after an outbreak of some food-borne diseases, food poisoning, or deaths. The increase in the number of food establishments or outlets such as cold stores, hypermarkets, and supermarkets reported by the Public Health Director has also made inspection and control mo...