How Do We Get Infection From Food?
Have you ever considered that the foods you eat might make you extremely ill? Yes, food-related illnesses create significant diseases in living creatures. We have seen an example of this lately in Germany in fatalities suspected to be connected to the intake of cucumbers. These illnesses are caused by microorganisms, notably bacteria and viruses. The sickness is caused either by the bacteria in the meal itself or by the toxins (poison) they emit. In general, these disorders are termed §food poisoning’ or §food-related infections’. Although the word ‘food poisoning’ has a wider connotation (chemical contamination, heavy metal contamination, etc.), microorganisms frequently spring to mind when this language is employed. Numerous species of bacteria produce illnesses caused by bacteria directly (without generating any toxin) in living creatures. However, the most significant and prevalent ones include Salmonella, E. coli, Campylobacter, Brucella and Listeria type bacteria.
Toxin-related food poisoning is caused by various kinds of bacteria. Examples of these include Clostridium botulinum, Staphylococcus aures and Bacillus cereus. Among these, §botulinum’ toxin, a neurotoxin (affecting the nervous system) generated by C. botulinum, is now considered as the most powerful toxin known in nature. When foods containing bacteria or bacteria-derived toxins are taken over a specific threshold, different illnesses may arise in humans, up to death.
What is Food Hygiene Method?
Food may be contaminated by microbes at any point of the food chain. The notion of ‘farm to fork’ is a method that spans all phases from the production to consumption of food in order to avoid the illnesses stated above. This technique comprises measures to avoid the contamination of germs on foodstuffs and to prevent them from reaching disease-causing quantities. When we mention farm, we think of the environs where these commodities are produced or animals are grown. It is highly vital to prevent microbes from polluting products or animals or from causing diseases in animals. Establishing Salmonella-free poultry farms or vaccinating animals to prevent them from developing illnesses with this and related germs might be cited as examples.
In this manner, the first and most crucial step of the “healthy animal – healthy food” strategy will be delivered. It is very crucial to avoid the infection of these animals, who are bred in healthy farms, with harmful pathogens while being transported for slaughter, during or after slaughter. Because at this time, animals or carcasses may be exposed to contamination by tools, equipment or workers in the slaughterhouse environment. Again, contamination from objects such as blades and chopping boards may occur during shredding and packing after cutting. When the internal organs of animals are separated or peeled, the carcasses might be infected anew with pathogens. Therefore, sufficient care should be taken to limit contamination at these phases.
Meat and meat products should not be infected with these microorganisms during slaughter, shredding, packing, shipping and other stages until they reach the customer. In order for the amount of bacteria in the natural flora of foods not to reach critical quantities that might cause sickness in humans, the cold chain must not be broken from production to consumption.
There are difficulties to be addressed both in the kitchen and during cooking and consumption during the consumption of food products purchased by the customer and brought to the home. As a matter of fact, food-related illnesses or poisoning may develop as a consequence of consuming meat and meat products without sufficient preparation. Again, touching cooked food or raw food after touching raw meat while preparing food; The use of knives or containers used in the cutting or shredding process of these foods for other purposes without adequate washing, and especially thawing and refreezing frozen foods are among the biggest risks encountered in the kitchen. Foods that come into touch with contaminated raw food or equipment used for serving reasons after food is prepared, or that are kept without paying attention to the cold chain, continue to pose a danger to people.
As can be seen, food bears the danger of infection, poisoning or poisoning from farm to table at any moment. Therefore, it is extremely necessary to discover the crucial points from the farm to the fork and to reduce the interaction of microbes with food in order to provide safe and nutritious food and safeguard human health.
Pay Attention to the Following Points in Meat Consumption
- Do not refreeze thawed items.
- Frozen food should be maintained in the refrigerator, not on the open a let it melt.
- Never ingest items that have expired.
- Do not handle other foods following contact with raw meat and meat products.
- Pay attention to the sanitation of all kitchen equipment used during chopping and preparation for cooking.
- Make sure that meat and meat products are cooked sufficiently, particularly while grilling.
- Do not touch raw meat items with other foods.