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CHAPTER 3: POTENTIAL CONTAMINATION RISKS DURING FOOD PROCESSING TOGETHER…
CHAPTER 3: POTENTIAL CONTAMINATION RISKS DURING FOOD PROCESSING TOGETHER WITH THE AGENCY AND THEIR LEGISLATION AIMED AT REDUCING THOSE RISKS
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Processing, Pasteurization, Transportation and Evaluation of Milk From The Farm To Consumer
- Raw milk is not safe to consume because it may contain a whole host of phatogens such as:
1) Enterotoxigenic Staphylococcus aureus
2) Salmonella species
3) E.coli (EHEC) (ETEC)
Milk Processing steps :
- 1) Cows grazing
- 2) Harvesting Milk
- 3) Storing Milk
- 4) Transporting Milk
Pasteurization:
- A process named after a scientist Louis Pasteur which uses the appllication of heat to destroy human pathogens in foods.
- term “pasteurized” and similar terms shall mean the process of heating every particle of milk or milk product.
The Purpose of Pasteurization
- To increase milk safety for the consumer by destroying disease causing microorganisms (pathogens) that may be present in milk.
- To increase keeping the quality of milk products by destroying spoilage microorganisms and enzymes that contribute to the reduced quality and shelf life of milk.
Milk Processing
- Lab-Testing
- Pasteurization
- Homogenization
- Packaging
Oppurtinities for Contamination During The Harvesting,Handling, and Preparation
Baked Goods
Microbiological Contamination
- Spoilage of most bakery products is caused mainly by moulds, yeasts and seldom by bacteria
- Most bakery products, in general are not considered as high-risk food product because baking at relatively high temperatures (around 180-250 ℃)
Fruits and Vegetables
- Bacterial pathogens may contaminate fruits and vegetables at any point throughout the production system
- Pre-harvest sources of contamination include soil, feces, irrigation water, water used to apply fungicides and insecticides, dust, insects and others.
- Post-harvest sources of contamination include feces, human handling, harvesting equipment, transport containers, and others.
- Temperature plays a significant role in determining the nature of the microflora associated with refrigerated fresh-cut fruits and vegetable.
Meats
Primary sources and routes of microorganism to fresh meats:
- 1) The stick knife
- 2) Animal hide
- 3) Gastrointestinal tract
- 4) Hand of handlers
- 5) Containers
- 6) Handling and storage environment
- 7) Lymph nodes
Factors affecting the spoilage of meat
- Water content
- Redox potential
- pH value
- Temperature
The type and spoilage of meat is determined by:
- Initial numbers present
- pH value of meat (if pH > 6.0, amino acid is attacked and microorganisms can grow fast.
- There are two types of spilage:
- 1) Aeorobic Condition
a) Surface slime
b) Colour change
c) Off flavors and colors
d) Randicity
- 2) Aanaerobic Condition
a) Putrefaction
b) Souring
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List of legislation, plus Code of Practice and their intent together with the enforcement agency, with impact on selected commercial foods to reduce health risks.
The two main regulatory agencies considering food safety are:
- WHO (World Health Organization)
- FAO ( Food and Agriculture Organization of the United Nations)
Under legislation regarding food safety
- The Codex Alimentarius Commision
- Hazard Analysis Critical Control Points (HACCP)
- International Animal Health Organization (OIE)
- Food and Drug Administration (FDA)
- International Plant Protection Convention (IPPC)