أنشئ حسابًا أو سجّل الدخول للانضمام إلى مجتمعك المهني.
The best way is to prevent it and educate people on natural and healthy food
The food should be packed in sterile containers with preservatives
1. Sealed sterile container
2. Low temperature storage
3. Low water content
1. CHILLED STORAGE 2. KEEP SEPARTE & 3. CLEAN
Contamination of food and ways to prevent it
Food Contamination
Is food or water containing what makes it unfit for human or animal consumption, whether accurate or toxic chemicals or food contaminated objects deadly radioactive material, which may have on consumer eating disease, which is the most famous food poisoning disease.
Food is an easy way for the transfer of pathogenic microbes, so it must prevent the contamination of food and water with microbes to safeguard public health in any gathering Bushra, following several preventative ways to protect food from contamination, such as not to make the food exposed to insects and dust, and wash fruits and vegetables well, taking into account wash hands before and after eating any meal.
Major causes of pollution and types
First: bacterial contamination:
Avoid buying food from street vendors: This is a kind of pollution of the oldest types of pollution known to man and most prevalent. And food contaminated with bacteria harmful (relapsing fever), dysentery, and the bacteria secrete toxins as well as food produce satisfactory symptoms such as diarrhea, vomiting and abdominal pain. These symptoms may be serious lead to death, such as Alboteuleny poisoning caused by canned and pickled fish corrupt.
The bacteria multiply and increase their rate of production of food toxins may be before or after eating food, usually have the effect of contaminated food faster and more if the food was contaminated before preparing it for consumption.
The most important causes of bacterial contamination:
Lack of attention to personal hygiene and cleanliness of the tools used to prepare foods and places.
Poor food handling and storage at improper temperatures or long periods of time allows bacteria actively polluting.
Lack of good food cooking and eating food from unreliable sources, particularly street vendors.
Second, pollution poisons fungi (mold):
Some types of fungi growing on food and secrete highly dangerous to human health, where toxins cause liver cancer and disrupt the functions of the heart and different tissues, as well as the occurrence of genetic changes and deform fetuses.
The food most prone to contamination with fungi (mold) are cereals such as wheat and corn, and legumes such as peanuts, lentils, beans, peas, dry peas, and so on bread and flour as well as different types of nuts such as hazelnuts, almonds, dried fruits such as figs, apricots, raisins, prunes and dates
The most important causes of fungal contamination:
Bad storage in high heat and humidity places.
Length of storage period and do not use the appropriate containers.
Third pesticide contamination:
Pesticides are used to protect agricultural production from various pests in order to increase production, and the presence of pesticide residues in most types of fruit and vegetables and fats, meat and poultry, fish, dairy and internal organs and glands, some rich in fat, such as the brain, kidneys and liver.
It returns dangerous pesticides they affect particularly the nervous system, disrupting the functions of various body organs such as the liver, kidneys, heart and reproductive organs, but the effect up to the most important components of the cell where genetic or carcinogenic effects occur or congenital malformation in newborns, and beyond it to an imbalance in the behavior of individuals, especially children. The seriousness of these pesticides are not only in the events of acute poisoning, which can lead to death, but in the incidence of chronic toxicity through exposure or eating people for small doses and for long periods of their lives.
It notes that children are the most influential members of the family of the dangers of pesticides, and this requires a greater effort to protect them from these dangers.
Fourth: The heavy metal pollution:
Became heavy metals such as lead, mercury, cadmium, zinc and copper of the biggest problems facing the human at the moment where the lead human exposure and handling of these metals to the occurrence of certain diseases such as kidney failure, which became a frightening increase in the recent poisoning.
This leads to the kind of poisoning:
Glitch liver function and increase the incidence of abortion, anemia, may lead to further cases of mental retardation due to the harmful effect of these metals on the nervous system.
Most susceptible to contamination by heavy metals and foods are:
Water fish contaminated water sewage and factory waste.
Fruit and vegetable roadside where he offered it to pollution to car exhaust.
Food is coated and offered for sale on the roadside and with street vendors.
Canned food - especially acidic ones - which lead is used in welding packaging.
Protect food from contamination
Food is an easy way for the transfer of pathogenic microbes, so it must prevent the contamination of food and water with microbes to safeguard public health in any human gathering, following several preventative ways to protect food from contamination in general, including:
Prevention measures
For farmers, it must prevent the use of hazardous pesticides on health and the environment, in addition to reducing the use of pesticides and chemical fertilizers in agriculture, and replace them with organic fertilizers bio-pesticides as well as the use of farm irrigation water clean for watering plants, especially those eaten raw. As well as the slaughter of animals in the places allocated to them under the supervision of a health veterinarian.
Also must provide clean drinking water, by cleaning and disinfecting water tanks periodically. As well as prevent the sale of food exposed in any way. With a medical examination and laboratory League for workers in various food processing areas as factories food and restaurants As for the consumer, it prefers not to use plastic containers and nylon bags for food preservation.
Action to reduce food contamination
Choose foods and drinks fresh and stay away from preserved foods as much as possible.
Wash hands thoroughly before eating any food.
Clean kitchen utensils before using them a good cleaning of
Keep pets for food places.
Prevent people infected with communicable diseases from food preparation or approach him.
Remember fruits, vegetables and leftovers well and unrevealed, and the use of the refrigerator so.
Sterilized vegetables, fruits, and washed with soap and water before use
Boiled milk well and boil some kinds of cheese, and save them in the refrigerator when finished.
When in doubt use a filter not clean or boiled, filtered and then drinking it.
Threw waste and scrap remaining food daily in the space, after putting them
In airtight bags
The principles of health and food safety:
- Prevent contamination of food through the spread of pathogens in humans, animals and insects.
- Separating raw foods away from the non-equipped with foods that have been prepared and cooked to prevent contamination of ready-cooked foods.
- Cook foods for the appropriate period of time and according to the proper temperature to kill the bacteria and pathogens.
- Storing foods at temperatures suitable temperature.
- Water, raw materials and health safe use.
Factors that affect the growth of bacteria:
- Food bacteria grow well in potentially hazardous and which are moist food, acidity
Low and contain
Protein.
- Water Bacteria need water for growth. Food in which the water activity ratio of about 0.85 or more can cause the growth of bacteria. Water activity is a measure of the amount of water available
For bacteria.
- (PH):
Bacteria can not grow in high-acidity foods. Most bacteria grow in food with a pH of 4.6 and more. PH is a measure of the amount of the acid and the base
In the product, which is measured on the runway of 0-14 and is considered a neutral figure 7 and be fed
Acidic if the grades under the number 7 and baseline if the above number 7.
- Oxygen Some bacteria require oxygen for growth and called aerobic and the other type can grow without
The presence of air
However there are a lot of bacteria
It can grow in both cases and called facultative anaerobes.
- Temperature bacteria grow in a wide range of temperatures is the temperature of the common methods
To control the growth of bacteria.
Bacteria grow slowly under temperatures - 41 ° F (5 ° m)
The bacteria begin to die on the heat -
35 ° F (5 ° m) or overheat.
Six Steps for cleaning and sterilization:
1. Before cleaning: Remove leftovers and rinsing with water
Warm.
2. Cleaning: Washing with warm water and detergent; soaking if necessary.
3. Rinse: Rinse with clean water detergent residue.
4. Sterilization: Soaking in hot or putting sterilants and hot water to clean water.
5. The final rinse: If the use of sterilization materials, rinse with water sterilization materials
Clean.
6. Drying: Drying by air is the preferred, otherwise Arise using towels
Clean. Pots must be completely dry before being stacked and re
Use.
* When washing by hand in a bowl Basin
A double guarantee:
• Access to the correct degree water temperature.
• follow the occupational health and safety procedures.
