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Food Science and Nutrition SBK3023

Title: Food Safety Experience Lecturer: Dr. Hasimah binti Alimon & Dr Shakinaz Desa Group Members: Name Ng Seng Wei Mohamad Arif Bin Nasaruddin Student ID D20091035105 D20091035123



theory food preventable. EXPERIENCE BAD BURGER




Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routimes that should be followed to avoid potentially severe health hazards. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. Debates on genetic food safety include such issues as impact of genetically modified food on health of further generations and genetic pollution of environment, which can destroy natural biological diversity. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item. In Food poisoning is a very scary situation, especially now that the swine flu, otherwise known as the H1N1 virus, as well as various bacteria inflection and viral infection are on the loose. I remember when I suffer from poisoning, after eating a burger from stall sold around Taman U, UPSI. Although I did not have to go to the hospital, I did vomit. Luckily, I vomited after eating maybe a third of the burger, and I did my best to rinse out my mouth with water. The hamburger, or perhaps

the meat is contaminated by the tools that making the burgers but not at lethal levels of toxicity. Any ways, the sodas were clean, and most of times I had eaten at there, so I didnt really think much about it. FOOD POISONING Foodborne illness results from eating food contaminated with bacteria (or their toxins) or other pathogens such as parasites or viruses. The illness range from upset stomach to more serious symptoms, including diarrhea, fever, vomiting, abdominal cramps, and dehydration. Harmful bacteria are the most common causes of foodborne illness. Some bacteria may be present on foods when you purchase them. Raw foods are not sterile. Raw meat and poultry may become contaminated during slaughter. Seafood may become contaminated during harvest or through processing. There are several very famous microbes that had made the ten most wanted lists when it comes to food poisoning and even if you dont exactly what they are, you have probably heard of most of them.

Salmonella: Found in undercooked poultry, eggs and dairy products mostly, but also in meats. Although one of the most well-known of food poisoners, not one with the higher risk. One of the problems with Salmonella is that the food that is

contaminated generally doesnt smell or look bad. If you prefer your egg sunnyside-up or soft-boiled. You are putting yourself at risk. Also, dont eat undercooked hamburger. Listeria: This one can make itself known in vegetables, as well as uncooked meat since it is found in water and soil. Processed foods such as soft cheese, hot dogs are subjected to contaminated as well. The nice thing is that your chances of getting infected are pretty low. The bad thing is that the prisoner is a coward: most of its victims are newborns, young children, elderly people and pregnant women. Keep safe of buying only pasteurized dairy products and keeping a close eye on the date on the food labels. E.Coli: Most contamination occurs in undercooked ground beef, but it can also be passed from one person to another, including by swimming in contaminated water. The ground beef should be a clue that your risk of coming down with this one is high. We are hamburger nation, after all. Protect yourself by looking at your hamburger to make sure its cooked all the way through and when cooking hamburger yourself dont eat until youve gotten rid of all the pink. Also try to avoid any unpasteurized milk or juices or cider and make sure

to clean all vegetables thoroughly. 5 COMMON CAUSES OF FOOD POISONNING Food poisoning is a scary condition that strikes without warning. A bacteria or organism is in the food and has caused contamination and depending on the source the symptoms will vary. The following are some common causes of food poisoning.
1) Food has become

contaminated from poor sanitation and preparation. This can be from food prepares not washing hands. It can be from putting cooked meat on the same plate as the non cooked meat was on. It can be not washing after handling meat. Its very important to properly wash your hands and make sure you use a clean plate for cooked meat from uncooked meat. Dont touch surfaces after touching uncooked meat or touch family members as the bacteria can be spread this way. 2) Personal bacteria can be transferred to food. If individuals do not wash their hands after using the bathroom, coughing, sneezing, blowing nose, rubbing eyes, combing hair and other various hygiene actions, they can transfer bacteria to food. These bacteria can cause illness.

There can be fecal matter and viruses and even illness causing bacteria growing there. Always wash your hands after touching your faces, using the restroom, caring for your child or coughing and sneezing this will prevent the transfer of those germs to the food you prepare for your family. 3) Improper food storage is another source of food poisoning. If cold foods are not kept cool enough they will spoil and cause illness. For example milk, if its not kept cool it will become hot and then will curdle and spoil. Drinking the curdle milk will make you ill. Read the instructions on the labels of the food you purchase and ensure you keep stored according to the directions. 4) Improperly cooked food. Meat products have to reach specific temperatures in order to cook all the way through. If these foods are not completely cooked there is a risk of dangerous bacteria remaining in the food for your family to eat. For example, if chicken isnt cooked completely salmonella is a concern with every bite you take. 5) Toxins on foods or toxin foods. Poison foods that are a delicacy in some cultures for example, puffer or blow fish, if they arent cooked properly or the right portion of the food isnt cooked then there is a high probability of food

poisoning. There is a high probability of food poisoning. There are other toxins to be concerned about such as pesticides sprayed on fruits and vegetables. To combat this toxin make sure you thoroughly wash the fruits and vegetables or peel the skin off. There are many more causes to food poisoning. The above are some of the more common causes. To avoid food poisoning use your common sense and practice sanitary cleaning and caretaking. Also practice cooking foods completely to avoid any risks of bacteria transference. Food poisoning isnt always avoidable especially if you eat out of the home a lot you can control and keep the chances of food poisoning down considerably. PREVENTION OF FOOD POISONING Most cases of foodborne illness can be prevented through proper cooking or processing of food, which kill bacteria. In addition, because bacteria multiply rapidly between 40F and 140F, food must be kept out of this danger zone. To prevent harmful bacteria from growing in food, always Cook food to the appreciate temperature. Food is properly cooked only when they are heated long enough

and at a high enough temperature to kill harmful bacteria that cause illness. Prevent cross-contamination. Bacteria can spread from one food product to another throughout the kitchen and can get onto cutting boards, knives, sponges, and countertops. Keep raw meat, poultry, seafood, and their juices away from other foods that are ready to eat. Handle food properly. Always wash your hands before touching food after using the bathroom, changing diapers, or handling pets, as well as after handling raw meat, poultry, fish, shellfish, or eggs. Clean surfaces well before preparing food on them. Never let food marinated at room temperature, refrigerate it. Never repeat using the same oil after fried some things. Divide large amounts of leftover into small, shallow containers for quick cooling in the refrigerator. Never defrost food on the kitchen counter. Use the refrigerator. Cool running water, or the microware oven.

Points to Remember

Foodborne illness results from eating food that is contaminated with bacteria, viruses, or parasites.

People at greater risk for foodborne illness include young children, pregnant women and their fetuses, the elderly, and people with lowered immunity. Symptoms usually resemble intestinal flu. See a doctor immediately if you have more serious problems, or if you do not seem to be improving as you'd expect. Treatment may range from replacement of lost fluids and electrolytes for mild cases of foodborne illness, to hospitalization for severe conditions such as hemolytic uremic syndrome. You can prevent foodborne illness by taking the following precautions: Wash your hands with hot, soapy water before preparing food and after using the bathroom or changing diapers. Keep raw meat, poultry, or seafood and their juices away from ready-to-eat foods. Cook foods properly and at a high enough temperature to kill harmful bacteria. Refrigerate foods within 2 hours or less after cooking because cold temperatures will help keep harmful bacteria from growing and multiplying. Clean surfaces well before using them to prepare foods