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Culinary safety and sanitation
Sanitation and safety in culinary operations
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Safe food handling in a kitchen is vital for human survival, without it, we could be putting harmful substances and bacteria in our system that has the potential to make us sick. Because of this potential, ‘safe food handling’ has been put in place to help make the kitchen safer. This essay will go on to talk about bacteria as pathogenic, some of the factors that are affecting bacterial growth, with the reference to some of the experiment 's that were done to see which homemade remedies worked the best to remove bacteria, and recommendations and the importance of the experiments results to the hospitality industry.
Bacteria are an important factor when it comes to safe food handling within the kitchen, because even though some bacteria are
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The pH of an environment, which is a measure of its acidity or alkalinity -- is important for bacterial growth. Most strains of bacteria prefer to grow in conditions with neutral pH, similar to the pH of the human body, therefore this is similar to the temperature as is talking about the human body because some bacteria’s rely on simular temperatures and PH to those of the human body showing their similarity. The final factor that can contribute to bacteria growth is Food/Nutrients because all bacteria whether is needs any of the other factors about all requite energy to survive, live and grow and food/nutrients require energy sources such as sugars, starch, protein, fats and other compounds to help provide the nutrients that the bacteria …show more content…
However, this strain of bacteria is able to live for relatively short periods of time outside of the body. This enables it to be detected within food and water. There are several strains of E Coli bacteria which reside within the lower intestine and perform a range of useful functions, such as protecting the body against disease and infection. In an experiment that was conducted from the 3rd of May till the 4th of May, homemade remedies were tested to see which one worked best in fighting against the bacteria of the E Coli and most likely they 0157:H7 strain. There were 5 ‘homemade remedies’ that were used to conduct this experiment and the base were water while we used bleach, vinegar, Teatree oil and Hydrochloric acid as our homemade remedies and the goal was to see which of these would work best to attack and kill the E-Coli and was on a cotton swab and on
What do bacteria need to grow? For bacteria to grow the most typical thing that they like ate a warm and moist environment, but that is not all that they like. Bacteria also like and environment with a PH that is normal or close to a human PH and bacteria also like an oxygen rich environment. The places that could be common to find bacteria in a building are a keyboard, a water fountain, and restrooms. A keyboard is a common place for bacteria because it is being touched constantly with hands when people type and hands are warm, so bacteria like them. The water fountain is another place that is common for bacteria to grow because people's warm hands are touching it and also it has water, which causes it to be moist. The last place that bacteria will we commonly found in buildings are restrooms. The bacteria like restrooms because many people are in then and also there is a lot of water in them.
The first day an unknown sample was assigned to each group of students. The first test applied was a gram stain to test for gram positive or gram-negative bacteria. The morphology of the two types of bacteria was viewed under the microscope and recorded. Then the sample was put on agar plates using the quadrant streak method for isolation. There were three agar plates; one was incubated at room temperature, the second at 30 degrees Celsius, and the third at 37 degrees Celsius. By placing each plate at a different temperature optimal growth temperature can be predicted for both species of bacteria.
In this lab project, the microbiology students were given 2 unknown bacteria in a mixed broth each broth being numbered. The goal of this project is to determine the species of bacteria in the broth. They had to separate and isolate the bacteria from the mixed broth and ran numerous tests to identify the unknown bacteria. The significance of identifying an unknown bacteria is in a clinical setting. Determining the exact bacteria in order to prescribe the right treatment for the patient. This project is significant for a microbiology students because it gives necessary skills to them for future careers relating to clinical and research work.
E. Coli and other foodborne illnesses are something that should be of major concern to everybody, becasue nobody is safe from it. It is not something that can be prevented or
E. Coli 0157, written by Mary Heersink, is a nerve-racking, adrenaline-filled story of a mother's experience with a then unknown deadly bacteria. The book brings up many reactions in its readers, especially the questioning of the practice of doctors in hospitals. The reader's knowledge base of scientific procedures in emergency centers was widened as well as the knowledge of how to the human body reacts to different agents in its system.
Despite the accomplishments, water-borne diseases remain an issue of concern. “From 1971 to 1988 there were 564 infectious outbreaks in the United States involving nearly 140,000 people.” Bacteria are microorganisms that are of the kingdom Prokaryotae. When certain bacteria appear in places where they do not normally reside, they can cause illness.
For bacteria to be utilised to its full potential and to meet the demands of quantity need for the production of foods and medicines it is key that experts are able to firstly distinguish what type bacteria is need for a certain production and secondly, and very importantly, how to reproduce that bacteria to create enough of it needed for mass production of a certain product.
coli was first identified in 1975 but it was not until 1982 that the Center of Disease Control and Prevention knew what caused it. There are several different strains of E. coli. The one that I am going to focus on is Escherichia coli 0157:H7. This certain strain of E. coli is found in the intestines of cows. For every ten thousand people ate least three are affected. Which means that one percent of food poisoning cases is caused by E. coli. It is normally transmitted through food made from the animal itself. Things like raw milk or rare ground beef. E. coli symptoms appear slower than those of food-borne bacteria. The reason why is that the toxins of E. coli are produced in the large intestine. So you will start exhibiting symptoms normally in three days. You will have the cramps and diarrhea but after twenty-four hours’ blood may start to appear in your stool. This should last one to eight day. In some cases, E. coli victims can develop hemolytic- uremic syndrome, which will cause your kidneys to fail and then you will have to receive dialysis the rest of your
...the bacteria killed. (Clark 2005) Continuously something which the most of the people do wrong is defrost meat and poultry in the room temperature, they left the food above two hours and the bacteria have the temperature and the time to growth, always the defrost must become to the refrigerator or microwave. (Clark 2005) Also something important for the protection of Campylobacter is the washing of fruits and vegetables. (Clark 2005) It is important because the fruits and vegetables don’t cook and the people consume these raw. (Clark 2005) Some other things of protection are the careful contact with animals and hand washing. (Clark 2005) In my opinion the Campylobacter species is a serious bacterium and the people must be protecting better. They have to know what really happen with the position of food because the years have changed and not everything is as old.
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...
Every organism requires a specific environment in order to survive. Bacteria alike, different types of bacteria are able to survive and reproduce in different types of environment. Some factors that affect the growth of bacteria include temperature, presence of certain gases and pH of the medium it is in.
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)
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.
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 )
Restaurants have been a part of people’s lives since they first started. However, the restaurant industry is not as perfectly clean and sanitary as people believe. Many things contribute to this, but the most important contributor is the factor of sanitation. Restaurants cannot be trusted in the area of sanitation.