What Is Bacterial Food Poisoning-ca1806

Cooking-Tips To the naked eye bacteria are undetectable. But despite their inconspicuous nature, there are actually millions of bacteria around us all the time. While most of these aren’t harmful at all (in fact, they are often very beneficial for our bodies and the environment), a few types can be extremely dangerous if ingested. Sometimes this happens by eating food that has been contaminated by the more harmful types, which is when illness can occur. This is what we .monly refer to as food poisoning. Types of bacteria Helpful bacteria: These are part of our everyday lives. Not only are they beneficial to our bodies, for example in aiding digestion, but we also utilise bacteria to grow crops, produce products such as yoghurt and cheese and in making some carbonated drinks. Spoilage bacteria: These microorganisms are the ones responsible for making food decay or be.e mouldy. Because they’re pretty much everywhere, they are likely to be found in any fridge. Luckily, apart from making food look and taste unpalatable, they don’t cause much harm. Pathogenic bacteria: These organisms can be extremely harmful by causing food-borne illness and disease. In the most severe cases, ingesting pathogenic bacteria even leads to death. When can contamination occur? The presence of pathogenic bacteria in foods is something that manufacturers certainly want to avoid. It is for this reason that there are many processes that have to be undertaken before food is ready to sell to the customer. Contamination can occur at any stage between the growing, harvesting or slaughtering, all the way until the food is finally cooked and served. However, most .monly, contamination occurs when raw food .es into contact with other food products that are carrying harmful bacteria. Some foods such as meat, dairy products and cooked rice or pasta are more high risk than others when it .es to the likelihood of harbouring dangerous bacteria. Consequently, it is extremely important to wash your hands in between touching a high-risk food and a raw food in order to minimise the chance of cross-contamination. Liquid or juices .ing from raw foods can also be an ideal medium for bacterial transport, so care must be taken to avoid them .ing into contact with other food. There are a number of ways contamination can occur. Firstly, bacteria from the natural environment can get onto raw foods. Secondly, at any stage of the food handling procedure, pathogenic bacteria may be transferred from food that is raw to a high-risk food. Thirdly, cross-contamination arises when microorganisms on hands and utensils .e into contact with a high-risk product. Vehicles of contamination Bacteria are incredibly small and don’t travel large distances without the assistance of someone or something. Anything that moves bacteria from one location to another is called a vehicle of contamination’, so this includes people, animals, equipment and utensils. For example, pathogenic bacteria could be moved from a contaminated source such as raw meat, to another position in which the conditions are such that bacteria easily multiply and spread. Can bacterial contamination be prevented? There are a number of methods that should be adopted in kitchens, particularly .mercial ones, to reduce the risk of causing food poisoning from bacterial contamination. Colour coded implements can be used, for example chopping boards and knives, so that a utensil is only assigned to one type of produce. Red is used for handling raw, red meats and green is used for chopping vegetables. This visual reminder makes it easier to navigate around the kitchen equipment in a way that minimises the spread of harmful micro.anisms. It is important to remember that: Raw and high risk foods should be kept separate from each other at all times. 相关的主题文章:

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