Food Contamination Safety Management: Importance And Methods

Importance of Prevention Systems, Control, and Food Management Systems

The safety management and also hygiene of food; both have become very significant in these days in terms of the food industry. The reason behind keeping the food safe is that it can give us nutrients if kept healthy and it also can cause us food poisoning and other diseases if not kept safely (Kumar, et al. 2013). Hence, the safety of food should be taken seriously and hygiene is also a significant part for the businessmen who words in the food industry for becoming sustainable in market industry of food. The International Organization for Standardization developed ISO 22000 Standard for maintaining the food safety and security too. This organization also displays the necessary requirements of food and it consists of the interactive communication, programs prerequisites, principles of HACCP and management systems. The system shows and evaluates the hazards of food on every level of the supply chain of food; be it in the process of supply of ingredients or when the preparation is going on (Vladimirov, 2011).  

Chemical Contamination

This contamination happens with the food coming in association with chemicals and these chemicals are so dangerous that they can make a person suffer with food poisoning (Szerletics 2008). The sources which are common when it comes to the chemical contamination of food are:

Kitchen Cleaning Agents: Chemicals should always be stored in a proper manner. These chemicals are the ones which are used in the cleaning of the kitchen. Foods which are being prepared or already prepared are not brought closer to these chemicals as these chemicals can contaminate the foods very much.

Unwashed Eating Foods: There are many fungicides and also some pesticides that are used on fruits and the vegetables for supporting them to develop absolutely free from the diseases that are dangerous in case if consumed in any way. Therefore, for removal of these pesticides, the veggies and fruits must be washed several times with clean water before preparing and eating (Rather et al., 2017).

Containers made of Non-Plastics: The jars or containers which can be used for only once like plastics cannot be used again, no food should be kept in them (Hussain, 2016).

Pest Control Products: It is dangerous to intake any rat poison or fly spray by mistake in food. Therefore, the food products should be kept away from such pest control items.

Equipment Maintenance Chemicals: There are machines which are used continuously for the preparation of the food. Like mixer grinders etc. These are all in need of oiling every now and then so that they are up and running. Hence, such things can also contaminate food if they are not taken care of.  

Key Steps in a Temperature Control System

Such contamination occurs when there are physical objects supporting in the contamination of the food. There are times when the contamination of food is done physically, at the same time the food is biologically contaminated too (Caraveo et al., 2013).

There are several cliché sources which help in the physical contamination of food. They are:

Hair should be neatly tied while preparing the food and serving too as they can fall in the food and contaminate it.  

 The crockery and all the other products must be maintained in a proper way. Nothing is to be kept in the kitchen which is broken or rusted. This can contaminate the food.

Rats and cockroaches are always found where there is food. They eat food and leave their droppings everywhere. Hence, this helps in food contamination (Hutchinson, 2017).

There should not be any jeweler worn when the food is getting prepared.

It is not obvious if dirt goes into food. It also can contaminate the food.

Nails must be kept clean so that contamination can be stopped. Fingernails should also be eluded as they can fall off in food (Inamori & Fujimoto, 2004).

This is a kind of infection which is always caused by the eating of polluted food. When it is treated, it is treated by the doctor only as it is an infection which can be cured by the help of doctors as well. It is caused by the bacteria in the food such as Salmonella or Escherichia coli (M. & C., 2016).

Some symptoms of food poisoning are:

Sickness like dizziness

Vomiting

Loose Motions

Stomach pain

Fatigue

No hunger

Viral Fever

Muscle Pain

Shivering

Some more symptoms which can prove to be a threat to life are:

If diarrheal persists for more than 2days.

Fever is above 101.5 degrees F.

Difficulty in seeing and speaking with others.

Huge dehydration of water which consists of dry mouth, no urine (Ogori & Friday, 2014).

Blood in Urine

Causes of food poisoning is because of some reasons. The reasons are as follows:

Bacteria: This is the major reasons of food poisoning. Few of the dangerous bacteria are E coli, Listeria and Salmonella (Kunwar et al., 2013).

Parasites: The infection also is caused by parasites but this process is not as common as bacteria.  Toxoplasma is very common parasite when it comes to food contamination.

Virus: One of the causes of food poisoning is also virus. Nor virus or Norwalk is a well-known virus for food poisoning (Blouw & Embil, 2005).

Methods for the Safe Storage of Food

This infection causes because of the intake of contaminated food or drinks. Food borne diseases are just a little bit different form the food poisoning. It has microbes and pathogens that contaminate foods. Food poisoning is actually a form of this infection and hence, one can find almost similar symptoms in both the infections (Hakim et al., 2015).

There are a few symptoms which can cause foodborne problems. They are:

Diarrhea

Vomit for more than 7 days.              

Stomach pain

Nausea

Temperature

Less energy

Flu in stomach might occur due to foodborne illness (Addis & Sisay, 2015). 

There are a few causes that makes foodborne illness happen. These include:

Virus: It is not like bacteria. It does not develop in food and also multiples there. Instead Virus is already present in the food at the time of consumption. Human cells are taken over and they become infected. Some common viruses are Hepatitis A, Rota, Nor etc.

Toxins: These are filled with poison and developed in living organisms and they are manmade too. These are actually made to completely destroy somethings which comes in the contact with them but the outcomes can be linked with the humans too sometimes which are not good. Some of the examples are death cap, shellfish toxins such as ciguatera etc. (Sudershan et al., 2014).

Foodborne illness	Food poisoning
It is caused by eating contaminated foods and nutrition’s	It is caused by microorganisms in foods
Symptoms involve vomiting, fever, nausea, and diarrhea	Common symptoms of food poisoning are loss of appetite, mild fever, weakness, and headaches.
It is occur due to bacteria’s, and viruses	It is occur due to unsafe water and unhealthy foods
It include allergic reactions	It does not include allergic reactions
It required more prevention methods	Healthy foods and exercise can be used as a prevention methods

Measures from which infection can be controlled are as follows:

• HACCP Plan: HACCP is short for Hazard Analysis Critical Control Point. It is a written plan that details down the procedure of maintaining the control of possible food which is hazardous when it is at the critical control points of preparing the food for processing (Sagepub, 2014).
• Personal Hygiene: Personal hygiene should be considered as important factor for the human beings as the infection can be caused by poor hygiene too. Human beings can keep their hygiene in several ways like washing hands before eating or preparing food etc.
• Cleaning Measures: The surface of the area where food is being prepared should be kept clean. The surface too has bacteria’s and can be the cause of cross contamination. These are the areas like door handles, hand wash etc.
• Temperature Control: The temperature in which the food can be stored and controlled from becoming hazardous to humans is 15ANCAC 18A. 2600.
• Storage Temperature: The processing time of the food should be analyzed in a very specific manner. If not done so the food can be contaminated well before the anticipated time for it to get rotten (Khatoon et al., 2017).
• Training measures: WHO motivates the adaptation of the global health messaged on the local level. There are programs developed and those are translated in 30 various languages and there are in total 5 key training tips on how to adapt for the training program in terms of the food and safety management.

Agents that spoil foods are as follows:

• Bacteria: Bacteria can be in anything like air, foods, water etc. Bacteria can only be seen from the microscope and they are the shaped like the rod shape. Although bacteria have many other shapes. Most of the times food which is already contaminated with the bacteria, it always remains non-detected and the food still tastes as usual even of it has bacteria. The harmful bacteria out of all is called as pathogenic bacteria. It grows speedily and can also multiply within minutes. It can develop and grow on different temperatures (Rawat, 2015).

Growth of Bacteria

Source: (Hkedcity 2018)

• Moulds: These are big and large if compared with the bacteria and also with the yeast. They come in the family of fungi. They are living thing but still they are not the plant or any animal. These grow by absorbing the nutrients form near surroundings. They are made of fibers like spores. They are on the upper surface of the food. They exist on the products like cheese and bread. Toxins can be grown easily by moulds and they are dangerous and known as mycotoxins (Sahu & Bala, 2017).
• Yeasts: These are single celled fungi. They are small. They are always active and are always warm. They grow in the food which is filled with moisture. It grows where there is moisture. They also grow without the oxygen and also responsible for high sugar foods jam or yoghurts. They multiply with the phenomena of budding and they spread out the small bud that develops and breaks from the cell of yeast which is new (Ledenbach & Marshall, 2012).
• Enzymes: These are the proteins that makes the chemical reaction in a very speedy way. They stay inactive till the time food is yielded or any other animal is slaughtered. They are vulnerable towards heat and they are not active when they are kept at the lowest temperature like in a freezer. When vegetables are cut, the plant tissues release a few enzymes that react in a chemical way with the compounds of the plants where there is oxygen present and that produces the brown pigments. This reaction is known as enzymatic browning.

Enzymatic Browning

Source: (Google, 2018)

The reaction makes the food unappealing and limits the shelf lifetime of fruits and vegetables.

There are many multiple ways with the help of which foods can persevered. Some of these methods are mentioned below.

 This is one of the oldest methods with the help of which the food is preserved. Also, it is a good method of saving the herbs and vegetables etc. During the ancient times, people uses sun to dry out the things and foods which is a best technique of preserving the foods. It removes moisture form the foods and preserve it from rotting. This is the practice which is used in the whole world. (Olurankinse, 2014).

This is actually the subcategory of drying. The only different between them is that in salting, salt is applied to the foods mostly fish and meat so that the moisture is drawn from them. Because of salting the bacterial content will be reduced to minimum and the food can be preserved for the later level too (Pal & Devrani, 2018).

Sources and Effects of Chemical Contamination of Food

Foods can be kept in cans but then they will always need to heated before eating. In the year 1975, this canning process was found by a chemist from France because there was canned food used in the Napoleon army for the soldiers. It is a well-known method when it comes to preserving the foods. In canning procedure, sterilization is done in lukewarm water of the equipment for few seconds. Then the foods are filled in the cans such as jam then finally these jars are put in the water for boiling. This boiling is done for 10 minutes approximately. When the foods come to the room temperature, they are packed (Krishnan, 2014).

Pickling and canning, both are almost similar but the difference between both of them is that in pickling, two things are needed. First is salt and the other one is acid. In the first step, the food product is soaked in brine with some salt. When food products pick the salt enough, they are shifted to jars filled with vinegar.

In this procedure there is one basic principle of preserving the food. The temperature is kept very low so that no activity of bacteria and enzymes is reduced. This process helps in preserving the foods such as milk, fruits, vegetables, etc. In the refrigerator, the products are to be kept covered in order to save them from the moisture. These can be wrapped in aluminum foil or cellophane.

 It is similar to the refrigeration process in a way that bacteria and enzymes do not grow in freezing process as well. The frozen food always contains bacteria and enzymes but they are not activated. Hence, they cannot multiply. In this process, the temperature of these foods is 18^o Celsius.

 It is only helpful when it comes to food like gems, and jellies. Sugaring can be done with the foods which are high in sugar content. Water is not available in the microorganisms and at last food does not spoils.

In this procedure, the heating is done of the liquids or food in order to kill the bacteria and making the food safe for eating. With this being done, the bacteria are killed and the diseases like fever, tuberculosis etc. are decreased.

This is the process in which the moisture heat and temperature must generally be at 110 to 130C. The timing must be kept at 20 to 40 minutes.

Sources and Effects of Physical Contamination of Food

 At 1400 C the heating treatment is done for a few seconds, this process is known as HT. This results in the heat damage minimally of the properties of food. UHT is something which is done in the equipment. It is sterilized before and then HT is done (Living, 2009).

It is sodium salt that includes preservatives in food. Sodium Benzoate is one of the most popular preservatives in the foods which are acidic in nature. Yeasts are too inhibited by benzoate on huge extent as compared to the bacteria (Tanchev & Prokopov, 2007).

Sulphur Dioxide is used for years as the fumigant and chiefly as the preserving of wine. It is neutral, strong and it smothers. Also, it is very solvable in the icy water.

 CO2 is neutral, non-combustible gas and it is unscented too. It is acid in nature and tasty. It is vended as a liquid with the pressure less than 58 kg per Cm3.

Sorbates: These are used for moulds & yeast standby in diverse foods which comprises of fruits and veggies, pickles, syrups etc.

Food prevention methods are very effective through which people can reduce the problem of food poison and they can avoid many other health problems like vomit, fever, and headache. There are many methods through which people can manage food poisoning and their impacts such as identifying the population, developing the survey, data collection, promote healthy diets and exercise. All these methods are used by many organizations and people because these methods reduced the impact of food poisoning by 50%. World health organization estimated that food prevention methods can be reduced many health problems such as heart disease, food poisoning, foodborne infections, and other human health disorders. It is estimated that in the year 2015, food prevention methods decreased the problem of food poisoning by 60% and they can provide a platform through which people can avoid these types of health risks (Vas, 1976).

This is the instrument for security that regulates and upholds the temperature from producing any injury to the vegetables, fruits. If it is not examined in a correct way, the consequence will be unfortunate and contaminated and food will appear infected.

Source: (Google, 2018)

Temperature Control for food.

There are subsequent facts that are studied for healthier temperature control system.

• Recognize the temperature that is desired for numerous foodstuffs. Such as meat and seafood wants to be ice-cold on the lowermost temperatures whereas raw materials want the regular temperature.
• Control the actions of the temperature for meeting the rules of temperatures.
• Controlling must be appropriate and checked properly for ensuring that necessary temperature is attained.
• Then list of temperatures is created for well-organized storing of the dairy foodstuffs, meats and seafood etc. (FoodStandards, 2002).

The suggestions for storage of food in correct method so that it is easily used numerous times for completing the necessity in benefit for saving time, wasting of food and accessibility. There are enough methods that are used for safely storing of food. They are:

It is one of the best ways to safe foods and other nutrition and many people use this process to increase the life of foods.  Through this type of process, people can reduce the problem of food poison and if human protect their fruits and vegetables than they avoid many health risks.
This is one of the common and oldest methods of safe store food and this method provides a platform through which people can remove bacteria, viruses, and germs. There are many processes involve in drying food such as sun drying, air drying, oven drying, and dehydrating.

Symptoms, Causes, and Prevention Methods of Food Poisoning

Canning

Canning is defined as a process in this method food is sealed in air light box and containers. This process can avoid bacteria’s and germs from fruits and vegetables. This type of process can be done into two methods which are following

• Water bath canning
• Pressure canning

For better storing of food, the manager should be careful about the temperature that is preserved for numerous foodstuffs. Keep fruits and vegetables in proper temperature through which people can increase life of fruits and they can avoid many health problems and bacteria’s.

Labeling of food has superior significance for the storing of food. The food would be labeled with their finish dates in order that they are not used in an urgency state by default. This is the very important process and it is observed that labeling of foods can avoid the problem of food posing by 40%.

This is connected to the labeling of food too. If foodstuffs are used by considering their dates and finish dates then storing of food might be completed in a very optimistic way. Use by date means uses proper safety process for fruits and vegetables through which people can avoid the problem of food poisoning and foodborne infection.

It is suggested for the manager to always have the appropriate record management stock. FIFO must be used for oldest stock for utilizing it for the first time and new can be kept that would decline the results of decay of food for appearance building of restaurants and also to customers.

Conclusion

This report focuses on the food safety management. Food safety is important because people eat all kinds of food in the restaurants and if the food is not properly utilized and made, it can create food poisoning. The causes and the symptoms are also discussed in the report of food poisoning and foodborne infections. There are a few methods by which the foods can be stored and preserved safety so that it can avoid wastage. These methods are mentioned in the report. Food causes bacteria, yeasts, and moulds. The definitions and their infections are also discussed in the report. It is very important to eat healthy food as it has all the nutrients which our body needs.

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