To avoid contamination of food the World Health Organization (WHO) released a series of suggestions as daily application significantly reduces the risk of foodborne illness:
Eat foods that have been processed in a hygienic manner
For example, pasteurized milk or boiled and chilled (kept in fridge), chilled or frozen.
Cooking sufficiently adequate cooking alimentosLa ensure the destruction of germs.
If there are parts crude risk of developing new germs. Make sure all meats are cooked cut them realiszando. Chickens, other meats and burgers should not be pink. All juices should be clear
Eat cooked foods immediately after
Prevents microbial growth. Do not get ready and leave on the counter.
Store cooked foods carefully
If you are not going to be consumed immediately place them in the refrigerator, freezer or freezer. Should never be left at room temperature.
Heat enough cooked food
Before eating those foods that were refrigerated cooked they should be heated to high temperatures. The best way is to fire at least long enough so that the inside is very hot. For cold foods eaten should consume only withdraw from the fridge.
Avoid contact between raw and cooked foods
Cooked food can become contaminated by contact with raw food. It is also important not to use utensils for cooked foods that were used to prepare raw food.
Ensure proper hygiene of both the person responsible for handling food as the place where the kitchen.
The utensils, cloths and racks, floors and kitchen walls are sources of contamination if they are not washed with water, soap and bleach.
Protect foods from insects, rodents and domestic animals
In particular insects and rodents contaminate not only the food they choose to eat but also those who have contact with their path.
Use water or drinkable network
With two drops of bleach per gallon of water or by boiling for 5 minutes.
Cover and protect food
Both those who put in the refrigerator as well as those exposed to room temperature queduen
martes, 10 de agosto de 2010
HOW TO PREVENT FOOD CONTAMINATION
The CONTAMINATION of food can occur at any time from primary production such as harvesting, processing through the industrial level, and even when preparing food at home. Given the latter, you have a key role in the prevention of food contamination as well as acquiring producing and / or handled at home. Always remember the following tips. These will help prevent contamination of food.
• Avoid cross-contamination between raw and cooked foods during preparation or storage.
• Separate raw meat, poultry and seafood from other foods in the monkey and shopping in the freezer of his home, and during food preparation.
• If possible, use one cutting board for raw meat only. (Hint use tables with different colors).
• Never place cooked food on a plate that previously held raw meat, poultry and seafood without prior sanitization.
Place the product properly in the refrigerator. Dairy products should be in the top shelves, in the middle meats and fruits and vegetables in the bottom. Take care that there are no meat juice spills and if there they do not contaminate ready-to eat.
• A good weapon to destroy harmful bacteria is adequate cooking of food. When we say we mean proper heat applied to both the food and the cooking time used. You should cook the food long enough and high temperatures.
• Use appropriate cooking times and temperatures. Avoid meats that are cut red juice.
• Reheat foods to proper temperature (70C). to destroy the bacteria responsible for food poisoning.
• If you buy your lunch and come prepared for cold, re-heated to 70 C before consumption. If you must arrive frozen make sure that has survived the cold chain.
• Eggs should be cooked until the yolk and white are secure.
• Fish should be opaque and flake easily with a fork.
• When cooking in a microwave oven must ensure that no cold spots in food where bacteria can survive. For best results, cover food, stir together and rotate so that they cook evenly. If there is no turntable in your microwave, rotate the dish by hand once or twice during cooking.
• When reheating sauces, soups and meat sauce, bring to boil.
• Refrigerate foods as soon as possible. Since cold temperatures prevent bacteria from growing and multiplying.
• Adjust the temperature of your refrigerator so that the below four ° C and the freezer at 0 ° C. Check these temperatures occasionally.
• Never thaw food at room temperature. Click thaw food under running cold water from the tap or in the microwave. Pickled foods should be placed in the refrigerator.
• Do not put too much food in the refrigerator. Cool air must circulate freely to keep in good condition. In order to do frozen foods in small portions.
• Store food properly in the freezer and respect their due date.
• Do not refreeze thawed food. Cook and save later. If they were cooked, have them. Do not refreeze.
• Do not put hot food directly in the refrigerator, cool previously.
• Do not prepare foods too far in advance and stored within the danger zone, rather than cooling.
• Do not cool food prepared outside the refrigerator and before storing. Cool leftover hot meals to 21 C within a maximum period of two hours and from 21 C to 4 C or less within a further period of four hours. (For example, using cold water baths).
• Do not keep open the refrigerator or freezer for longer than you need to save or make the food because it increases the air temperature in the unit.
CLEAN
- Wash hands frequently using clean water, especially before preparing food.
- Thoroughly wash raw vegetables and using water.
- After preparing each food item and before beginning the next, wash cutting boards, dishes, utensils and counter tops counter tops with hot water and much detergent.
- Choose to use paper towels to clean kitchen surfaces. If you use cloth towels, wash them often seek in the hot cycle of your laundry machine
SEPARATE
• Avoid cross-contamination between raw and cooked foods during preparation or storage.
• Separate raw meat, poultry and seafood from other foods in the monkey and shopping in the freezer of his home, and during food preparation.
• If possible, use one cutting board for raw meat only. (Hint use tables with different colors).
• Never place cooked food on a plate that previously held raw meat, poultry and seafood without prior sanitization.
Place the product properly in the refrigerator. Dairy products should be in the top shelves, in the middle meats and fruits and vegetables in the bottom. Take care that there are no meat juice spills and if there they do not contaminate ready-to eat.
COOKING
• A good weapon to destroy harmful bacteria is adequate cooking of food. When we say we mean proper heat applied to both the food and the cooking time used. You should cook the food long enough and high temperatures.
• Use appropriate cooking times and temperatures. Avoid meats that are cut red juice.
• Reheat foods to proper temperature (70C). to destroy the bacteria responsible for food poisoning.
• If you buy your lunch and come prepared for cold, re-heated to 70 C before consumption. If you must arrive frozen make sure that has survived the cold chain.
• Eggs should be cooked until the yolk and white are secure.
• Fish should be opaque and flake easily with a fork.
• When cooking in a microwave oven must ensure that no cold spots in food where bacteria can survive. For best results, cover food, stir together and rotate so that they cook evenly. If there is no turntable in your microwave, rotate the dish by hand once or twice during cooking.
• When reheating sauces, soups and meat sauce, bring to boil.
COOL
• Refrigerate foods as soon as possible. Since cold temperatures prevent bacteria from growing and multiplying.
• Adjust the temperature of your refrigerator so that the below four ° C and the freezer at 0 ° C. Check these temperatures occasionally.
• Never thaw food at room temperature. Click thaw food under running cold water from the tap or in the microwave. Pickled foods should be placed in the refrigerator.
• Do not put too much food in the refrigerator. Cool air must circulate freely to keep in good condition. In order to do frozen foods in small portions.
• Store food properly in the freezer and respect their due date.
• Do not refreeze thawed food. Cook and save later. If they were cooked, have them. Do not refreeze.
• Do not put hot food directly in the refrigerator, cool previously.
• Do not prepare foods too far in advance and stored within the danger zone, rather than cooling.
• Do not cool food prepared outside the refrigerator and before storing. Cool leftover hot meals to 21 C within a maximum period of two hours and from 21 C to 4 C or less within a further period of four hours. (For example, using cold water baths).
• Do not keep open the refrigerator or freezer for longer than you need to save or make the food because it increases the air temperature in the unit.
lunes, 9 de agosto de 2010
INTERESTING FACTS
DETERMÍNATE FACTORS OF ETAS :
¨ Fallen cold chain of potentially hazardous foods.
Conservation of food warm or at room temperature (temperature of incubation for bacterial agents).
Preparation of food several hours or days before use with inadequate storage until consumption.
Fallen in the process of cooking or heating food.
Manipulators with few personal hygiene practices (may or may not diseases or injuries).
Use of contaminated raw materials to prepare a food that is usually served raw or the addition of contaminated raw food and cooked another.
Food prepared with contaminated raw materials that carry microorganisms into the kitchen and lead to cross contamination.
Fallen in cleaning utensils and kitchen equipment.
Environmental
Conditions that allow selective growth of pathogens and inhibit competing microorganisms.
Food obtained from unreliable sources.
Practice improper storage.
Use utensils or containers that contain toxic materials.
Intentional or incidental
Addition of toxic chemicals to food.
Using non-potable water.
Use additional water from a source not controlled.
Pollution of water damage on the network, construction or repair of plumbing cross-connections, flooding, sewer overflows, inadequate location of the tank, etc.
¨ Fallen cold chain of potentially hazardous foods.
Conservation of food warm or at room temperature (temperature of incubation for bacterial agents).
Preparation of food several hours or days before use with inadequate storage until consumption.
Fallen in the process of cooking or heating food.
Manipulators with few personal hygiene practices (may or may not diseases or injuries).
Use of contaminated raw materials to prepare a food that is usually served raw or the addition of contaminated raw food and cooked another.
Food prepared with contaminated raw materials that carry microorganisms into the kitchen and lead to cross contamination.
Fallen in cleaning utensils and kitchen equipment.
Environmental
Conditions that allow selective growth of pathogens and inhibit competing microorganisms.
Food obtained from unreliable sources.
Practice improper storage.
Use utensils or containers that contain toxic materials.
Intentional or incidental
Addition of toxic chemicals to food.
Using non-potable water.
Use additional water from a source not controlled.
Pollution of water damage on the network, construction or repair of plumbing cross-connections, flooding, sewer overflows, inadequate location of the tank, etc.
ETAS FOOD BORNE EMFERMEDADES
It is almost always the explanation we give when we have vomiting, diarrhea or any other gastrointestinal symptoms. Few people know that the food they eat everyday can cause diseases known as ETAs Food-Borne Diseases. So called because the food acts as a vehicle for the transmission of pathogenic organisms (that make us sick, harmful) and toxic substances. The ETAs are caused by ingestion of food or water contaminated with pathogens. Allergies individual hypersensitivity to certain foods are not considered ETAs, such as experienced by celiac patients with gluten-and lactose-intolerant people with milk.
THE ETAS IS DIVIDED INTO TWO MAIN GROUPS:
FOOD INFECTIONS
ETAs are caused by ingestion of food or water contaminated with specific infectious agents such as bacteria, viruses, fungi, parasites, which can multiply in the gut and / or produce toxins.
FOOD POISONING
ETAs are produced by the ingestion of toxins produced in the tissues of plants or animals, or metabolic products of microorganisms in food, or chemicals that are incorporated into them, so accidental or intentional at any time from production to consumption.
Symptoms develop over 1-7 days and include any of the following:
For healthy people, the ETAs are diseases transient, lasting only a couple of days and without any complication. But for people susceptible such as children, the elderly, pregnant women and sick people can become very serious to sequels or even cause death.The agents responsible for ETAs are bacteria and their toxins, viruses, parasites, chemicals, metals, toxic vegetable and toxic chemicals that can come from herbicides, pesticides, fertilizers. Within of all possible causes mentioned, the ETAs of bacterial origin are the most common of all. The most common bacteria or occurring with greater frequency are:
ETAs are caused by ingestion of food or water contaminated with specific infectious agents such as bacteria, viruses, fungi, parasites, which can multiply in the gut and / or produce toxins.
Symptoms develop over 1-7 days and include any of the following:
- HEADACHE
- ABDOMINAL PAIN
- NAUSEA
- VOMITING
- DIARRHEA
- Clostridium perfringens
- Bacillus Cereus
- Escherichia Coli
- Staphylococcus Aureus
- Clostridium Botulinum
- Shigella
- Listeria Monocytogenes
- Campylobacter jejuni
Especially those known as high-risk foods
In some cases food can that are contaminated during production or collection, in other cases the neglect during the preparation of food in the home as well as using utensils that were previously used to prepare contaminated food can lead to Cross Contamination of food prepared.
REMEMBER:
- Store cleaning products separate from food.
- Clearly label all cleaning products, rodenticides and other chemicals clearly to avoid confusion fatal.
- Be particularly careful with glass containers, especially those who are in the kitchen.
- Avoid the use of jewelry when preparing food.
- Wash your hands properly before preparing food and whenever these are contaminated (after touching raw food, after toileting, after using cleaning products, after handling money, etc).
- When you open a can of canned food, put anything you do not use plastic containers properly plugged into the refrigerator. Never open a can and leave what is left in it.
Pollution Mechanisms
Pollution from:
It is pollution which is already implicit in the food. This was evident because meat brings fecal organisms and being near the fire may increase the number of organisms.
Cross-contamination:
Cross-contamination means the process by which the bacteria from one area are transferred, usually by a food handler to another clean area before, so that infected food or surfaces. This was the most found by different objects, the taco used: with the same knife to split the meat, also cut the lemons, another is the use of cloth to clean because the taco he used to clean areas close to where he was and once stung the flesh with the hand you put contaminated ground beef in tortillas. Another is that the person who supposedly warms tortillas only uses the stick to flip the tortillas and when the other employee is not charged her, and then returns to continue turning the tortillas with dirty hands.
Human:
Refers wing person handling food and can contaminate food. The taco has a habit of preparing food ahead of time ie advance purchase meat "to choose the best" and the date of preparing the vegetables are chopped from five hours before the sale so that at night and you are done , interview the employee on the use of the surplus of one day sale and there were days I confessed that they were not selling food, so the following day boiled the sauce and the meat kept in the refrigerator to reheat the time of sale. Meat as the vegetables prepared in advance to "grip flavor impact where there may be contamination. During my stay I observed that the wife of taco is one that helps to warm the tortillas, she handled dirty things and then back again to warm tortillas. Without washing hands. Another issue that I see is that the taco has a habit of clinging body parts, and then continue with their work.
The above are some types, mechanisms and sources of contamination found during the visit to this facility may be able to find others with a more detailed study.
The person who is attending food, has a responsibility to protect the health of their consumers through proper handling of food, so it should be more careful when preparing food, this includes cleaning the taco and employees that relate to food. This would be the best way to improve the quality of service and simultaneously would provide greater consumer confidence
It is pollution which is already implicit in the food. This was evident because meat brings fecal organisms and being near the fire may increase the number of organisms.
Cross-contamination:
Cross-contamination means the process by which the bacteria from one area are transferred, usually by a food handler to another clean area before, so that infected food or surfaces. This was the most found by different objects, the taco used: with the same knife to split the meat, also cut the lemons, another is the use of cloth to clean because the taco he used to clean areas close to where he was and once stung the flesh with the hand you put contaminated ground beef in tortillas. Another is that the person who supposedly warms tortillas only uses the stick to flip the tortillas and when the other employee is not charged her, and then returns to continue turning the tortillas with dirty hands.
Human:
Refers wing person handling food and can contaminate food. The taco has a habit of preparing food ahead of time ie advance purchase meat "to choose the best" and the date of preparing the vegetables are chopped from five hours before the sale so that at night and you are done , interview the employee on the use of the surplus of one day sale and there were days I confessed that they were not selling food, so the following day boiled the sauce and the meat kept in the refrigerator to reheat the time of sale. Meat as the vegetables prepared in advance to "grip flavor impact where there may be contamination. During my stay I observed that the wife of taco is one that helps to warm the tortillas, she handled dirty things and then back again to warm tortillas. Without washing hands. Another issue that I see is that the taco has a habit of clinging body parts, and then continue with their work.
The above are some types, mechanisms and sources of contamination found during the visit to this facility may be able to find others with a more detailed study.
The person who is attending food, has a responsibility to protect the health of their consumers through proper handling of food, so it should be more careful when preparing food, this includes cleaning the taco and employees that relate to food. This would be the best way to improve the quality of service and simultaneously would provide greater consumer confidence
Pollution Sources
Air:
The bodies accidentally come to food. Air currents can be contaminated. This taco stand is exposed to air currents that may become airborne dust and bodies espolurados park in food.
Floors:
On the floor lives the greatest variety of microorganisms, mainly spores. The street where the post is a busy area with cars, who held up passage through the dust and dirt caused by direct contamination in foods that are for sale.
Animals:
In animals there as well as microbial flora in the skin, and gastrointestinal tract. The taco stand owners have a dog that usually hovers the post, as bits of food that fall to the ground consumes, so it may make your needs as close or too loose hairs. Also worth mentioning that there round one another fly attracted by the garbage that accumulates at the site.
The bodies accidentally come to food. Air currents can be contaminated. This taco stand is exposed to air currents that may become airborne dust and bodies espolurados park in food.
Floors:
On the floor lives the greatest variety of microorganisms, mainly spores. The street where the post is a busy area with cars, who held up passage through the dust and dirt caused by direct contamination in foods that are for sale.
Animals:
In animals there as well as microbial flora in the skin, and gastrointestinal tract. The taco stand owners have a dog that usually hovers the post, as bits of food that fall to the ground consumes, so it may make your needs as close or too loose hairs. Also worth mentioning that there round one another fly attracted by the garbage that accumulates at the site.
Types of Pollution.
Physical pollution:
These are the common denominator of foreign elements added to food at any stage and mingle with this, (pieces of glass, metal etc).
Within the taco stand visit, I found no physical contamination, in tacos, but I noticed that the taco meat cut into small pieces on a piece of wood that is too worn by the continued pounding, which is performed in order to chop the flesh, with what I concluded and it is likely that among the pieces of meat, that can be wood chips. It is also noteworthy that neither the taco vendor nor its employees use something that covers the hair, so it can be also likely that some hair falls in food consumed. Foods that are for sale do not have any cover or lid so it is possible that some debris falling into it.
Chemical contamination:
Infiltration occurs in foods of pesticides, fertilizers or other similar substances. The causes of food contamination, can be: lack or inadequacy of sanitary control system - health throughout their production, distribution and consumption. This type of pollution is difficult to observe when selling tacos so I had to question one of the employees of the taco, I asked him if he used a disinfectant for vegetables, your answer was yes, I mentioned that he was in charge of washing the onion, cilantro and not washed. The method of disinfecting is to put a ¼ cup of bleach to a bucket of 10 liters, as indicated that was what the package of chlorine, also told me that most of the time after putting it bit him to disinfect without rinsing earlier. Another issue that I observed during my stay is that while there is much business the taco smoke and cigarette smoke can be a type of chemical contamination to food, this street is well spent by cars therefore also is exposed to smoke them. The use of detergent is not handled as they use disposable plates and cups Unicef
Biological Pollution:
Microorganisms are capable of producing alteration or contamination in food, changes may be desirable or undesirable, but in general we can identify them by color or smell of food. Contamination generally not detected. These are produced by a large number of microorganisms or their metabolic products present. This type of pollution as well as before and even more difficult to detect with the naked eye, this would require microbiological analysis. What I observe is that the pot where you have raw meat is near the fire that can lead to growth of organisms that are already in the flesh.
These are the common denominator of foreign elements added to food at any stage and mingle with this, (pieces of glass, metal etc).
Within the taco stand visit, I found no physical contamination, in tacos, but I noticed that the taco meat cut into small pieces on a piece of wood that is too worn by the continued pounding, which is performed in order to chop the flesh, with what I concluded and it is likely that among the pieces of meat, that can be wood chips. It is also noteworthy that neither the taco vendor nor its employees use something that covers the hair, so it can be also likely that some hair falls in food consumed. Foods that are for sale do not have any cover or lid so it is possible that some debris falling into it.
Chemical contamination:
Infiltration occurs in foods of pesticides, fertilizers or other similar substances. The causes of food contamination, can be: lack or inadequacy of sanitary control system - health throughout their production, distribution and consumption. This type of pollution is difficult to observe when selling tacos so I had to question one of the employees of the taco, I asked him if he used a disinfectant for vegetables, your answer was yes, I mentioned that he was in charge of washing the onion, cilantro and not washed. The method of disinfecting is to put a ¼ cup of bleach to a bucket of 10 liters, as indicated that was what the package of chlorine, also told me that most of the time after putting it bit him to disinfect without rinsing earlier. Another issue that I observed during my stay is that while there is much business the taco smoke and cigarette smoke can be a type of chemical contamination to food, this street is well spent by cars therefore also is exposed to smoke them. The use of detergent is not handled as they use disposable plates and cups Unicef
Biological Pollution:
Microorganisms are capable of producing alteration or contamination in food, changes may be desirable or undesirable, but in general we can identify them by color or smell of food. Contamination generally not detected. These are produced by a large number of microorganisms or their metabolic products present. This type of pollution as well as before and even more difficult to detect with the naked eye, this would require microbiological analysis. What I observe is that the pot where you have raw meat is near the fire that can lead to growth of organisms that are already in the flesh.
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