Types and symtoms of food borne illness in culinary industry

In this part of this essay it been described the

1. food borne illness
2. symptoms of food borne illness 
3. different types of food borne illness 
4. microorganisms involved for food born illness
5. Acronym FATTOM explained. 

1.

• FOOD BORNE ILLNESS

Pathogens is the very dangerous microorganism cause the individuals to be sick. Mainly people get sick if they take food contains Pathogens. such as Viruses and bacteria. Those are the microorganisms can not be seen without the help of microscope.

• COMMON HAZARDOUS FOOD INGREDIENTS

Pathoges like viruses and bacteria could multiply their number when they get positive atmosphere and easily can be rapidly grow in meat, poultry, milk, fish, beans, cooked rice,

• VIRUS, BACTERIA AND PARASITES

Pathogen like Virus can be spread vary rapidly though foods. This can be spread to food by not wash and dry hands before or after coughing, sneezing or using amenities/toilet. another type of pathogen is bacteria. It may lead to food poisoning and cause food borne illness. Some bacteria are seriously toxic. Most often cooking does does not destroy bacteria. Even it looks like good and smells good still it may be toxic. Due to lack of proper storage and temperature control bacteria grow very fast and rapidly. Apart from the Bacteria and Viruses there are other type of pathogen called Parasites. Parasites are micro or tiny worms lives in fish and meat. This also could lead to food borne illness to the individuals unless cook the fish and meat product with right temperature.   

Different types of hazard in Food safety and the recommandtions to protect

Biological hazard procedures    

* Purchase & delivery - use reputable suppliers, audit of suppliers, correct temperature control.
* Storage - storage of foodstuffs at correct temperature under controlled conditions. Cover/wrap foods, separate raw/cooked foods, stock rotation.

Preparation - limit the time food is at ambient temperatures during preparation, use clean equipment, follow good personal hygiene practices.

      * Cooking-cook to centre of food, i.e. above 75°C.    

      Cooling - cool food rapidly. Cool food to below 21°C within 2 hours and then to below 5°C in a further 4 hours. Refrigerate when cooled below 5°C, keep food covered where possible.      

      Chilled storage - store at correct temperature, cover/wrap foods, good stock rotation, separate raw and cooked foods.

      Re-thermalisation-reheat to centre temperature 70° - 75°C.       

      Hot holding & service - keep food above 60°C, use clean equipment, keep food covered.                         

      Cold service - keeps cool below 5°C, use clean equipment and keep covered.

Physical Hazard procedures

      Visual inspection of foods

      Decanting of foods away from food preparation area

      Thorough cleaning of work surfaces

      Correct waste disposal

      Good personal hygiene - no jewellery, proper protective clothing/head cover

      Use gloves and tongs to handle food

      Coloured band aids

      No temporary repairs to equipment

      Regular inspection and maintenance of equipment

      Covering of food

      Removal of wood and glass from food areas      

      Training of staff

      Food safety policy

      Active pest control system

      No smoking

      No eating           

      Sieving

      Use of food grade oil/grease

Chemical Hazard procedures

      Training of staff

      Correct storage of chemicals away from food       

      Material Safety Data Sheets (MSDS's)                                 

      Clearly labeled chemical containers

      Not using food containers for the storage of chemicals

      Ensuring no chemical residues are left on food contact surfaces and equipment

      Supplier audits

Food Hazards in Commercial Kitchen

Food Hazards

Hazards generally referred to a situation where thing may go wrong. In food industry food hazard means the potential risk of food poisoning and other health related issues which may be in disorder by unsafe food handling, contamination, hygiene or any other means. One of the first things to do when developing a system to prevent food poisoning is to know and understand what hazards there are and what we can do to control them.

A Hazard could be Biological, Physical or Chemical agent or factor with the potential to cause an adverse health effect.

§      Microbiological e.g. Bacteria, viruses, yeast, mould

§      Physical e.g. stones, hair, glass

§      Chemical e.g. Fertilizers, pesticides, cleaning chemicals, pest control chemicals.

Factors affecting to grow the Bacteria

Factors affecting to grow the Bacteria

It is very important to look at while in a kitchen environment when prepare and serve food for the customers. There are many factors that relate to grow Bacteria and eventually leads to food poisoning. Once there are potential cases of food poisoning there would be nothing to do. So, it is very important to keep it in control the growth of bacteria and serve safe food to the customer. In order to stop grow the Bacteria some factors are vital. They are:

Temperature

Bacteria have a minimum and a maximum temperature for growth between which there is an optimum temperature when bacteria can multiply very rapidly, may lead to a food poisoning.

• Most bacteria below 5°C will be dormant which we may call asleep but will not die.
• Temperatures over 60°C will begin to kill most bacteria. The higher the temperature the more bacteria will be killed.

It is important to note that temperatures over 60°C will kill some types of bacteria but not all of them.

The Danger Zone

Temperature control is one of the most important things you can do to prevent food poisoning. Most Bacteria like to grow and reproduce between 5°C and 60°C. This is known as the "Danger Zone".

This is the temperature zone where

•     Bacteria will survive
•     Bacteria will grow rapidly to a large numbers

You can stop dangerous bacteria building up to large numbers by keeping food out of the Danger Zone as much as possible. Remember bacteria reproduce fastest at around 37°C which is normal human body temperature.           

Bacteria surviving at this temperature will double in size every 20 minutes and, if not controlled, may grow to numbers large enough to cause illness.

Cold does not kill bacteria but heat does, the hotter the temperature, and the longer the time the more you kill bacteria. Most are killed when you heat to above 75°C.

Moisture

All bacteria require moisture to survive and grow.

It is important to remember that low moisture does not kill food poisoning bacteria.

Other foods such as meats, fish, poultry and dairy products have sufficient moisture to promote bacterial growth.

Nutrients (High-Risk Foods)

Food poisoning bacteria prefer food which is high in protein. These types of food are called High-Risk foods, high-risk foods include: Raw meats, Cooked meats, Raw poultry, Cooked poultry, Raw fish and seafood, Cooked fish and seafood, Dairy products, Cooked rice, Soups and sauces.