Designed by: Melena Gutierrez 8th Period
Sanitation is very important in preparing food, without sanitizing you can contaminant the food and cause someone very serious illness. The initial process is making sure you are using a chemical such as bleach to clean your kitchen utensils, Soaking them in hot water and a cleaning solution for specific amount of time. Also if using bleach do not mix ammonia since it could let harmful gases.
Sanitizing after working with raw meat is also very important, you should always surfaces if they have had direct contact with raw foods.
They're 3 types of contaminations chemical, physical, and biological. Chemical contamination is when food is effected by environmental contaminates such as pesticides. Physical contamination is when foreign bodies become mixed into the food. Lastly biological contamination is the most common its when pathogens like bacteria grow in food. They can cause illness if not handled properly.
They're different ways to prevent foodborne illness such as regular hand-washing, cleaning surfaces and utensils, and avoiding cross contamination.
Food Infection v.s Intoxication
The most common of foodborne illness is food infection, it is caused by pathogens growing inside the intestines. Symptoms for microbial infections are not usually seen until 12-72 hours later because the bacteria need time to multiply.
Food Intoxication is when chemicals, toxic metals, or natural toxins that are produced by microorganisms and contaminate food. Some toxins occur naturally. Symptoms of intoxication appear within a few hours.
The most common viruses that cause foodborne illnesses are Hepatitis A, Norovirus, and Rotavirus.
Hepatitis A is a inflammation of the liver. You can contract it by fecal-oral routine, there is a vaccines to prevent this illness. Norovirus is highly contagious and can be spread through person to person contact. It can be transmitted through food and beverages. Rotavirus causes over 20% of diarrhea related deaths worldwide.
Conditions that affect the growth of microorganisms are represented in the acronym FAT TOM. F- Food A- Acidity T- Temperature T- Time O- Oxygen M- Moisture
Microorganisms don't like acidic environments. The food danger zone is between 41-135F. Microorganisms need time to grow and multiply so there is a lag time. Aerobic are microorganisms that require oxygen and anaerobic are microorganisms that grow with out oxygen. Foodborne microorganisms require water to grow. The less water the less likely microorganisms are to grow.
Cross contamination is when harmful bacteria transfers from food to food, cutting boards, surfaces, or utensils.
To prevent this from happening always wash your hands before and after you handle foods, wash cutting boards, use different cutting boards for meats and produce. Always remember to use a clean plate. Freeze or refrigerate foods with in 2 hours, in a shallow clean container to prevent bacteria.