Weddings, birthdays, providing food for workers of a company, etc.. are some other examples of activities involving a suspected food poisoning prone. In other words, the provision of food in large quantities as was completed catering companies, restaurants, and food industries, potentially raises the issue of poisoning.
Many cases of foodborne illness (food poisoning), which asks victims. The victim collapsed in pain after eating little meals to be taken to the hospital. Inquire in to a calibaration, snacks they ate was laced with cyanide poison. That kind of food poisoning cases arguably the type of "accidents" that often occurs.
If the poisoning cases, losses will happen to lots of parties. Consumers get the pain. Even in high-risk groups such as kids, elderly, or sick people can be in danger of death. While food manufacturers or suppliers will suffer a decline, or losing, consumer trust.
Culprit various clinical signs of food poisoning true or health issues from consuming contaminated food. Can come from chemicals, natural toxins foods, or microorganisms. If it happens due to chemicals, it is usually because of carelessness or intent. Materials that include cyanide, pesticides used excessively on agricultural products, and household chemicals.
Foods that are fundamentally already storing toxins can also cause poisoning. Usually the result of processing or ripening less than ideal or consumed raw. Example:
* Cassava and its leaves contain substances amidalin. From time to time sianidanya acid can be released from this bond that may cause cyanide poisoning.
* Seeds contain acids jengkol jengkol a difficult soluble in water.
* Potatoes with solanine poisoning may cause signs of vomiting, diarrhea, headache, abdominal pain, and weak body.
* Microorganisms that contaminate the food was acting in a way remove toxins (bacterial food poisoning) or infect the gastrointestinal tract (bacterial food infection).
Clostridium botulinum is an example of microorganisms that poisoning by releasing toxins. Patients who create this toxin is usually died of breathing difficulties. These bacteria are often present in canned foods that have been damaged, for example canned mackerel, rusted, leaking, the seal is broken, it ballooned, smell, or color is not normal.
Also cocovenans Pseudomonas that produce toxins in Tempe bongkrekic, and Staphylococcus aureus remove toxins on a high protein food (meat, eggs, milk, fish) and the food prepared in large quantities.
While that infects the digestive tract including Salmonella sp., The reason for salmonellosis. People can transmit the illness when suffering from illness or as a carrier (career). Foods that are often contaminated with salmonella, among others, meat or processed products, eggs cracked, and the food is stored at a temperature of 10-60 degrees C (danger zone).
There's five steps to prevent such poisoning promoted MOH. Not only for the industrial sector, but can also for the household level.
All it aims to provide healthy and safe food is consumed, by stressing the importance of hygiene and sanitation aspects. Usually, food is divided in to types: that is not basically damaged and long lasting, and basically damaged. Long-lasting usually bought in bulk and stored as stock. While that can be basically damaged more often bought unrehearsed.
The move was started from:
one. The choice of food,
one. Storage of raw food,
three. Food processing,
three. Storage of food,
three. Transportation,
6. Presentation.
Storing food ingredients that are not basically damaged and are basically damaged also require to be distinguished. Which basically disintegrate kept in the refrigerator or refrigerated warehouse. Long lasting to be placed in ordinary warehouses or food cupboard. Importantly, free where rats, applying the principle of FIFO (first in, first out), simple to neat, and its placement is separated from the chemicals.
When shopping this is the stage of the choice of foodstuffs began to be completed. Election materials will be more effective when bought in limited quantities. for perishable food, better choice technique conducted in the coursework of processing. Then the choice of foods that do not basically damaged in the coursework of storage. Well conditioned not be removed so as not to contaminate other foods in nice condition.
The third step, the processing of food ingredients in to food prepared to eat, which is of the critical points of accidental poisoning. Lots of cases of poisoning occurred because of pengolahnya no attention to hygiene and sanitation. Trivial matter such as nail hygiene, work clothing, and hair is often overlooked, yet can be deadly.
Bad behavior, like smoking while preparing food, not washing hands after using the restroom, and still prepare food in spite of illness increases the risk of poisoning. After processing, the food is usually stored in advance, then transported to be served. The occurrence of contamination in the last stages can be hazardous, because the food already in a state ripe or prepared to eat.
for the home, be cautious with the food half-cooked. Seldom store them in vain because of thinking will be cooked again. It could be the temperature to heat the food to be half-baked is not to kill germs. So, better keep half the cooked food in closed containers to keep away from contamination.
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