Implement Food Safety Procedures

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AcknowledgementI am using this opportunity to express my gratitude to everyone who supported me throughout

the course of this project. I am thankful for their aspiring guidance, invaluably constructive

criticism and friendly advice during the project work. I am sincerely grateful to them for sharing

their truthful and illuminating views on a number of issues related to the project.

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Implement Food Safety rocedures

Food safety is essential for increasing food security which exists when all people have

physical and economic access to sufficient, safe and nutritious food to meet the dietary needs

and food preferences for active and healthy living. Increasing the supply of safe and

wholesome food reduces the impact of foodborne diseases that cause both human suffering

and significant economic losses to countries in the !egion.

"he establishment of effective food safety systems is pivotal to ensuring the safety of national

food supplies as well as food products for regional and international trade. "he development

of relevant and enforceable food safety policy and regulations is an essential component of an

effective food safety system.

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#ritical #ontrol oints

Specific point, procedure, or step in food manufacturing at which control can be exercised to

reduce, eliminate, or prevent the possibility of a food safety ha$ard.

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Aerobic vs Anaerobic %acteria

"here are two types of organisms and tiny single&celled bacteria called aerobic and anaerobic

bacteria in the human body. Aerobics are able to use oxygen, whereas anaerobic bacteria can

sustain itself without the presence of oxygen. Aerobic bacteria can detoxify oxygen, whereas

anaerobic bacteria cannot sufficiently break down food molecules as much as aerobic bacteria.

Aerobic bacteria get energy from food when compared to anaerobic, that can survive in places

where there is less oxygen, such as human guts. Some anaerobic bacteria also causes diseases in

those areas of the human body where there is less oxygen supplied. Aerobic bacteria cannot grow

without an ample supply of oxygen involved in a chemical reaction, whereas the anaerobic term

does not imply this.

Aerobic bacteria, when compared to anaerobic bacteria, uses '( for cellular respiration.

Anaerobic respiration means an energy cycle with less efficiency to produce energy. Aerobic

respiration is energy given off by a complex process when '( and glucose metaboli$e together

inside the cell)s mitochondria. *sually in runners, the body can go into an oxygen debt state

when he runs fast. "his causes anaerobic respiration, which allows the production of lactic acid

crystals in the muscles. "his causes the muscle to hurt, and is healed by massaging the area to

dissolve or flush away the crystals with the help of the blood stream.

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Anaerobic bacteria versus aerobic bacteria occurs in fermentation. Aerobic bacteria uses the

oxygen present in the air for energy metabolism, versus anaerobic bacteria that does not need

oxygen from the air for energy metabolism

%acteria can be classified into aerobes and anaerobes. "he main difference between the two is the

fact that aerobic bacteria re+uire oxygen to remain alive, while anaerobic bacteria do not rely on

oxygen for metabolic processes and survival. hile aerobes are able to thrive in habitats that

have abundant oxygen, anaerobes may die in the presence of oxygen. "his type of bacteria does

have a growth advantage in areas of the body unexposed to oxygen, and they may become

virulent pathogens. "he difference in the capacity to utili$e oxygen among aerobes and

anaerobes is important in the treatment of bodily infections.

"he classification of bacteria can be based not just on whether or not they re+uire oxygen, but

also on how they use it. 'bligate aerobes are microorganisms that need oxygen to survive and

die in its absence. An example is the bacterium %acillus anthracis. 'bligate anaerobes are

organisms that die when exposed to oxygen, such as #lostridium tetani and #lostridium

botulinum, which cause tetanus and botulism, respectively.

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%acteria -rowth hases

%acterial growth is the asexual reproduction, or cell division, of a bacterium into two daughter

cells, in a process called binary fission. roviding no mutational event occurs the resulting

daughter cells are genetically identical to the original cell. ence, /local doubling/ of the

bacterial population occurs. %oth daughter cells from the division do not necessarily survive.

owever, if the number surviving exceeds unity on average, the bacterial population undergoes

exponential growth. "he measurement of an exponential bacterial growth curve in batch culture

was traditionally a part of the training of all microbiologists0 the basic means re+uires bacterial

enumeration 1cell counting2 by direct and individual 1microscopic, flow cytometry2, direct and

bulk 1biomass2, indirect and individual 1colony counting2, or indirect and bulk 1most probable

number, turbidity, nutrient uptake2 methods. 3odels reconcile theory with the measurements.

Four characteristic phases of the growth cycle are recogni$ed.

4. Lag Phase . Immediately after inoculation of the cells into fresh medium, the population

remains temporarily unchanged. Although there is no apparent cell division occurring, the cells

may be growing in volume or mass, synthesi$ing en$ymes, proteins, !5A, etc., and increasing in

metabolic activity.

"he length of the lag phase is apparently dependent on a wide variety of factors including the

si$e of the inoculum0 time necessary to recover from physical damage or shock in the transfer0

time re+uired for synthesis of essential coen$ymes or division factors0 and time re+uired for

synthesis of new 1inducible2 en$ymes that are necessary to metaboli$e the substrates present in

the medium.

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athogens

Bacillus cereus or %. cereus is a type of bacteria that produces toxins. "hese toxins can cause

two types of illness: one type characteri$ed by diarrhea and the other, called emetic toxin, by

nausea and vomiting.

"hese bacteria are present in foods and can multiply +uickly at room temperature.

A variety of foods, particularly rice and leftovers, as well as sauces, soups, and other prepared

foods that have sat out too long at room temperature.

Symptoms& ;iarrheal: atery diarrhea and abdominal cramps

9metic 1vomiting2: 5ausea and vomiting

Staphylococcus aureus 1or Staph aureus2 is a type of bacteria commonly found on the skin and

hair as well as in the noses and throats of people and animals. "hese bacteria are present in up to

(= percent of healthy people and are even more common among those with skin, eye, nose, or

throat infections.

Staphylococcus can cause food poisoning when a food handler contaminates food and then the

food is not properly refrigerated. 'ther sources of food contamination include the e+uipment and

surfaces on which food is prepared. "hese bacteria multiply +uickly at room temperature to

produce a toxin that causes illness. Staphylococcus is killed by cooking and pasteuri$ation.

Foods that are made with hand contact and re+uire no additional cooking, such as: Salads, such

as ham, egg, tuna, chicken, potato, and macaroni %akery products, such as cream&filled pastries,

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cream pies, and chocolate >clairs Sandwiches 'ther sources include milk and dairy products, as

well as meat, poultry, eggs, and related products.

Symptoms 5ausea, vomiting, diarrhea, loss of appetite, severe abdominal cramps, mild fever

A" IS %'"*?IS3@

%otulism is a rare but potentially life&threatening bacterial illness. #lostridium %otulinum

bacteria grows on food and produces toxins that, when ingested, cause paralysis. %otulism

poisoning is extremely rare, but so dangerous that each case is considered a public health

emergency. Studies have shown that there is a 8= to = percent chance of death for patients who

are not treated immediately and effectively with botulism antitoxin. Infant botulism is the most

common form of botulism. See below for symptoms specific to infant botulism. 3ost of the

botulism cases reported each year come from foods that are not canned properly at home.

%otulism from commercially canned food is rare, but commercial canned chili products were

identified as the source of a botulism outbreak in (BBC.

SD3 "'3S 'F %'"*?IS3

%otulism neurotoxins prevent neurotransmitters from functioning properly. "his means that they

inhibit motor control. As botulism progresses, the patient experiences paralysis from top to

bottom, starting with the eyes and face and moving to the throat, chest, and extremities. hen

paralysis reaches the chest, death from inability to breathe results unless the patient is ventilated.

Symptoms of botulism generally appear 4( to C( hours after eating contaminated food. In

general, symptoms of botulism poisoning include the following: 5ausea Eomiting Fatigue

;i$$iness ;ouble vision ;ry skin, mouth and throat %ody Aches

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#auses of foodborne illness

"he causes of foodborne illness fall into the following 8 categories:

• Biological hazards include bacteria, viruses, and parasites. %acteria and viruses are

responsible for most foodborne illnesses. %iological ha$ards are the biggest threat to food

safety. "his can be inherent in the product or due to mishandling 1e.g. time7temperature

abuse2.

• Chemical hazards include natural toxins and chemical contaminants. Some natural

toxins are associated with the food itself 1i.e. certain mushrooms, S in molluscan

shellfish2, some are made by pathogens in the food when it is time7temperature abused

1i.e. histamine development in certain seafood species2. Some additives, such as sulfites,

can be a ha$ard to certain individuals. #hemical contamination can also occur when

products, such as cleaners and saniti$ers are not used correctly.

o Food allergens are also a chemical ha$ard. Some people are sensitive to proteins

in foods. 9very food is different. !egulatory authorities have identified food

allergens that cause GBH of the allergic reactions. "hese are milk, eggs, fish,

crustacean shellfish 1lobster, crab, shrimp2, wheat, soy, peanuts, and tree nuts.

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%ibliography

ebsites

http:77web.uri.edu7foodsafety7cause&and&prevention&of&foodborne&illness7

http:77www.foodsafety.gov7poisoning7causes7bacteriaviruses7botulism7

%ooks

%artos, . 1(B442. Food safety. ;etroit: -reenhaven ress.

Jweigenbaum, . A. 1(B442. 3ass spectrometry in food safety: 3ethods and protocols. 5ew

Dork: umana.

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http://web.uri.edu/foodsafety/cause-and-prevention-of-foodborne-illness/http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/botulism/http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/botulism/http://web.uri.edu/foodsafety/cause-and-prevention-of-foodborne-illness/

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Implement Food Safety Procedures