No, but they are an important part of proper food handling and
preparation practices. All pathogens may not be destroyed during
cooking, and properly cooked foods can be recontaminated if they are not
handled properly. Foods that will be consumed raw, such a produce, may
be contaminated during production and distribution or through cross
contamination during preparation. Although refrigeration limits the
growth of many pathogens, some pathogens can multiply at refrigeration
temperatures. Others do not increase in food but they survive until they
reach the human host. If foods are stored under conditions that are too
warm, pathogen growth may be enhanced. For food safety, refrigerators
should be maintained at 40 F or cooler.
If food looks and smells ok, how can it still make me sick? The microorganisms that cause a food to appear spoiled are different from the foodborne pathogens that make people sick. Spoilage microorganisms are rarely pathogenic. In fact, spoiled food may be less likely to have dangerous levels of pathogens, because the spoilage microorganisms will have been competing with the pathogens for environmental factors such as nutrients and space. Unlike spoilage microorganisms that often produce changes in a food’s odor and color, pathogens usually do not produce observable changes in food.
If food looks and smells ok, how can it still make me sick? The microorganisms that cause a food to appear spoiled are different from the foodborne pathogens that make people sick. Spoilage microorganisms are rarely pathogenic. In fact, spoiled food may be less likely to have dangerous levels of pathogens, because the spoilage microorganisms will have been competing with the pathogens for environmental factors such as nutrients and space. Unlike spoilage microorganisms that often produce changes in a food’s odor and color, pathogens usually do not produce observable changes in food.
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