Rarely fresh food or raw food is obtained in the free state of microorganisms, since the beginning of food containing various types of bacteria; type of bacteria is influenced by the nature of the food, the degree of acidity, liquid levels, environmental temperature, priority procedures and so forth. Destroy to food depends on microbial activity and the activity of enzymes contained in food itself. Destroy to food can be seen from the changes in color, texture, smell and taste.
The ways to cope with the rottenness of food include cautious handling, sanitation and personnel place, avoid temperatures that are high and speedy transport of when taking food from the source until the time consumed. Handling, temperature and time is a critical factor for types of food that is fresh fish and products from milk.
Fresh foods are:
one. Fish
Fish is a nice source of protein but simple stale and foul odor, is caused by fish containing powerful enzymes, arrest procedures that resulted in the opening of the cell, entry of organisms mosofisik and tearing of the stomach of the fish. The characteristics of fresh fish is a small bit of mucus, brightly colored skin, clear eyes with black pupil and the cornea that is not transparent, bright red gills, and strong texture, such as hollow-cavity.
* Shrimp
four. Shellfish
For example, crabs, lobsters, shrimp, oyster, clam, mussels and other giant, tidy shells depends on the control of pollution in coastal areas where the ranch and also at the processing plant.
Shrimp caught plenty of in coastal areas of warm water, the shrimp ought to be arrested and processed quickly to keep away from decay due to bacterial and outolisis. The best method to keep away from fraud is to cut shrimp head immediately after his arrest and freezing with ice.
* Oysters - Oyster
Because oysters tend to infestation of bacteria, oysters soaked in liquid chlorine, are removed from their shells, washed, sorted according to size, packed in a metal container and then iced. Oyster processing house must be tidy and pollution free.
* Clam
To prevent contamination ought to be washed tidy of sand and mud and then soaked in liquid chlorine.
* Mussels
* Sea Shells
Mussels are found alongside the Atlantic ocean, the meat that is eaten.
These sea shells captured by divers and is eaten for its meat alone.
* Crabs
* Shrimp giant
Type of crabs among others: k. soft skin, k. blue and k. black. There's also definite types of crabs immersed in liquid sodium sitrik bensoat or dilute acid so long lasting and stored at a temperature of 32-40 ° F there is also canned.
Shrimp are sold alive, giant shrimp never canned.
two. Milk
Milk may even be a vector-borne diseases such as fever typoid man himself, paratyphoid fever, dysentery, diarrhea, diphtheria. Steps to prevent such health checks of workers, damage the organism carrying tuberculosis, diphtheria, typhus and paratyphus.
Milk is always processed first by pasteurization, but perishable milk, milk contamination usually comes from the environment, the smell of milk basically changed due to bacterial activity. Milk can be a source of organisms pathogenik therefore milk ought to be heated to reduce bacterial populations. Milk can become transmitters of disease such as mycobacterium tuberculosis and Brucella that can be prevented by pasteurization also foot and mouth disease.
Microbial contamination can be caused by storage temperatures that do not comply, the security failed to prevent contamination of the environment or processing less than ideal by the manufacturer.
Microbial contamination in food is cooked and preserved
four. Of smoked foods, salted or preserved
Usually only the surface is contaminated. The method can be affected by unfavorable viridescen Lactobacillus and L. Leuconostoc species, may cause a green color on the meat. Pork can be overgrown with Streptococcus faecium.
one. Hydrated food, usually free of contagious diseases through the liquid. If there can be worse packaging moisture allowing the growth of mold.
two. Chilled and frozen foods
Chilled and frozen foods can be contaminated if proper temperature settings are not preserved.
two. Canned food
Contaminated canned foods can produce gas in the cans due to microbial metabolism and cans will look puffy. Micro-organisms can grow in a can without causing gas is usually a heat-resistant organisms: Bacillus thermoacidurans (which destroy the canned tomatoes that taste, odor, color, and texture is so damaged) and clostridium botulinum. Prevention: A nice heating and a powerful seal.
6. The fermented food
PH levels of salt content in the fermented foods prevents the growth of micro-organisms, but if not cautious could grow mushrooms.
four. Freeze dry food
Lower moisture content reduces the growth of bacteria and other micro-organisms. But these foods can be contaminated chiefly by bacteria that can survive in spore form. These bacteria can survive on the surface of the food. If this type of drying were repeated so simple even iron due to the emergence of the inner cavity may be filled with bacteria in the surface. Then re-drying (rehydration) ought to be quick and low (below 40 ° F) or high (above 140 ° F)
Worm Contamination
Ribbon worms and worm milling often contaminate food. The tapeworm can be destroyed by cooking food. Worms gilig trichinella heat resistance, trichinella transmitted by pigs fed with rubbish. Therefore, pork ought to be cooked to 137 ° F or cooled four ° F for 30 days.
Effective control is to oversee the meat in the method of cutting and processing.
No comments:
Post a Comment