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O in Foods
Specific spoilage microorganisms: M.O which can grow and cause spoilage under the storage conditions Food Spoilage: 1. 107 cfu/ g or ml or cm2 normally results in odor problems 2. 107 to 108 cfu per g or ml or cm2 usually results in foods having surface slime and odor.
Cross Contamination
The physical movement or transfer of harmful bacteria from one person, object or place to another.
food spoilage and food poisoning, It has four common sources: Food People Equipment Work surfaces.
1- Plants
Molds, yeast, and bacteria The type and level varies depending on
1. 2. 3.
Improper handling and storage can increase the microbial numbers and vice versa.
2- Animals
Carriers:
egg yolk
Many spoilage and pathogenic M.O from animal origin can get into foods during production and processing (fecal material, skin, hair and feathers)
3-Water
Microbial quality of water affects microbial
quality of foods
Pathogenic and spoilage M.O can be
4- Soil
M.O can multiply in soil Contaminated soil with fecal materials
could be a source for enteric pathogenic bacteria and viruses. Washing and avoid soil contamination
5-Humans
Improper cleaned hands Lack of personal hygiene (Skin, nasal
A- When and how to properly wash hands Avoid direct handling of foods
International Association for Food Protection Handwashing icon International Association for Food Protection No bare hand contact icon
Use gloves.
Follow
these steps to be sure you have reduced the number of harmful microbes to a safe level!
B- Personal Health
Exclude anyone
coughing, sneezing or with septic cuts form handling and processing area. Report to the person in charge when - Salmonella typhi -Shogella -E.coli O157:H7
!!
!!
D- Personal Habits
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6-Food Ingredients
Spices mold and bacterial spores Starch, sugar, flour spores of thermophilic bacteria Packaging and wrapping material - set up acceptable microbiological specification - maintain sanitary conditions
sections Proper cleaning and sanitation Prevent or reduce contamination from air water etc
8-Air
Type of M.O depends on the surroundings M.O presents in dust and moisture
droplets Dry air with low dust and higher temperature has low microbial level. Prevent air and dust access or using filtered air
NEW YORK First they served up lettuce tainted with E.coli. Now they're plagued by fat and happy New York City-sized rats.