FOOD HYGIENE IN ENGLISH
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FOOD HYGIENE-
} Food is a potential source of
infection and is liable to contamination by microorganisms, at any point during
its journey from the producer to the consumer. Food hygiene, in its widest
sense, implies hygiene in the production, handling, distribution and serving of
all types of food
FOOD BORNE DISEASES-
} The term "food-borne
disease" is defined as : "A disease, usually either infectious or
toxic in nature, caused by agents that enter the body through the ingestion of
food. Theses are classified as –
} 1. food borne intoxications.
} 1. Due to naturally occurring toxins
in some foods.
} a.
Lathyrism (beta oxalyl amino-alanine)
} b. Endemic ascitis (Pyrrolizidine
alkaloids).
} 2. Due to toxins produced by certain
bacteria.
} a. Botulism
} b. Staphyloccus poisons
} 3. Due to toxins produced by some
fungi
} a. Aflatoxin (Aspergillus flavus and
A. paraciticus)
} b. Ergot (clavicepspurpurea)
} c. Fusarium toxins (fusarium
oxysporum)
} 4. Food-borne chemical poisoning
} a. Heavy metals, e.g., mercury
(usually in fish), cadmium (in certain shellfish) and lead (in canned food)
} b. Oils, petroleum derivatives and
solvents (Trycresyn phosphate )
} c. Migrant chemicals from package
materials
} d. Asbestos
} e. Pesticide residues (DDT, BHC)
} 2. Food borne infections.-
} Bacterial diseases- Typhoid fever,
Paratyphoid fever, Salmonellosis, Staphylococcal intoxication, Botulism,
Bacillus cereus Food Poisoning, E.coli diarrhoea, Vibrio parahaemolyticus infection,
Streptococcal infection, Shigellosis and Brucellosis
} Viral diseases- Viral hepatitis,
Viral Gastroenteritis
} Parasite diseases-
TaeniasisHydatidosis, Trichinosis, Ascariasis, Amoebiasis , Oxyuriasis
FOOD PRESERVATION-
} The concept of adding
"non-food" substances to food products for increasing shelf life of
food is known as food preservation. And the subsctances which are added are
known as food additives. Pickling is an ancient
practice aimed at preserving food items such as mango, lime, etc. by the
addition of salt and spices.
} Modern science of food technology has
changed food processing with the introduction of chemical additives to increase
the shelf-life of food, improve its taste, and to change its texture or colour.
Majority of the processed foods such as bread, biscuits, cakes, sweets,
confectionary, jams, jellies, soft drinks, ice creams, ketchup and refined oils
contain food additives.
} Food additives may be classified into
two categories :
} first category - Additives of the first category
include colouring agents (saffron, turmeric), flavouring agents (vanilla
essence), sweeteners (saccharin), preservatives (sorbic acid, sodium benzoate),
acidity imparting agents (citric acid, acetic acid), etc. These agents are
generally considered safe for human consumption.
} Second category – Additives of the second category are
actually not additives, these are contaminants
incidental through during
packing, processing steps, farming practices (insecticides) or other environmental
conditions. Uncontrolled or indiscriminate use of food additives may
pose health hazards among consumers.
FOOD ADULTERATION-
} Adulteration of foods is a big
nutritional problem. It consists of mixing, substitution, concealing the
quality, putting up decomposed foods for sale, misbranding or giving false
labels and addition of toxicants just for greed.
} Adulteration results in two
disadvantages
} first, the consumer is paying more money
for a foodstuff of lower quality.
} secondly, some forms of adulteration are
injurious to health, even resulting in death, as for example, adulteration of
mustard oil with argemone oil causing epidemic dropsy
} Food adulteration is a social evil.
The traders are involved in food adulteration for their greed for money . Unless
the public rises up against these traders
this evil cannot be curbed. It is here the voluntary agencies and
consumer guidance societies can play a vital role.
FOOD FORTIFICATION-
} Fortification of food or adding some
extra nutrients to the food is a public health measure aimed at reinforcing the
usual dietary intake of nutrients with additional supplies to prevent/control
some nutritional disorders.
} Fortification of food is defined
as the process whereby nutrients are
added to foods (in relatively small quantities) to maintain or improve the
quality of the diet of a group, a community, or a population. iodization of
salt for combating the problem of endemic goitre, is best example of food
fortification
} Food fortification is a long-term
measure for mitigating specific problems of malnutrition in the community. the
amount of nutrient added must provide an effective supplement for consumers of
the food item, without contributing a hazardous effects even excess use of the
main food.
QUICK TIPS FOR FOOD HYGIENE-
} Wash hands before and after handling
food, after breaks, after the toilet
} Encourage members to wash hands
before eating
} Do not sneeze or cough near food
} Do not smoke or eat in any kitchen
areas
} Keep the cooking area free from flies
and other insects
} Tie back or cover long hair during
preparation of food
} Wear clean clothing before preparing
food
} Wear an apron, clean catering t-shirt
or catering jacket
} Cover cuts and sores with a
waterproof dressing/plaster
} Do not work the kitchen if you may
have a transmittable disease
} Use clean knives/utensils for
preparing food
} Handle raw and cooked food separately
using different utensils.
} Store utensils and other equipment
cleanly and safely
} Clean utensils again before starting
preparing food.
} Hot food kept above 63 degrees C
} Cold food kept below 5 degrees C
} Ensure all food cooked properly
before serving.
} Do not reheat more than once and reheat
thoroughly
} Store raw and cooked food separately
} Separate containers for raw and
cooked food
} Cover and secure all opened food
packets
} Cover prepared food to be served in
the near future
} Store prepared food to be used later
in labeled, airtight containers
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