Thursday, June 12, 2014

Do cooking and refrigeration eliminate the risk of foodborne illness?

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.

No comments:

Post a Comment

Labels

additives in food and its function Afghan afghan fruits Afghanistan Agriculture agriculture development allergen aspatum Breastfeeding business calendar cataloupe climate change; food system climate change; global warming; CO2 codex color codes Consulting convert cooking oil cooking temperature Corona Virus Covid-19 dairy developing countries eating healthy economic growth EFSA ethics EU event fat consumption food food business food business operator food control food cost Food Delivery food emergency food establishment food grade plastic food hygiene law food insecurity food inspection food inspection data food journal food label food law food losses food management food process food quality Food safety food safety costs food sampling food security food security; climate change food standard food surveillance food system food traceability food tracking Food Waste foodborne illness fraud GMP government greenhouses gasses Gregorian HACCP halal hazardous foods health claim Hebrew Hijri Horticulture ISO ISO 22000 Julina kosher lableling leadership Management meat meat safety milk quality milk safety NCD nutrition obesity organic food outbreaks package packaging Persian pesticides policy post harvest poverty processed product processing product authorization QMS regulatory restaurant Rural development safety Saffron SayedMohammadNaimKhalid shopping snacks social responsibility strawberry unprocessed product value chain Waste water water safety WTO zest انګور ایزو تغذی خواړه خواړه ، هسپ ، دخوړ ساتنه ، د ریسک مدیریت خواړیز مصونیت د چرګ غوښه د حیواناتو روغتیا د خوړو مارکیت د غذایی موادو و چولو لاری چاری دخوړو پروسس دخوړو څخه ناروغۍ دخوړو محفظویت دغذایی موادو پروسس روغن پخت و پز ستاندارد ٰ، شیدی شیدی ،‌ دغذایی موادو پروسس شیر ، پاستوریزاسیون غوښه ‌،‌ کیفیت فسټ فوډ ،‌ افسردګی ،‌ خواړه کیفیت کیله لابراتوار مایکروبیولوژی ، د ریسک مدیریت مایونیز مصؤنیت غذایی وزن BMI