Food Contamination

Rarely fresh food or raw food microorganisms obtained in a free state, since the beginning of food containing various kinds of bacteria; type of bacteria is influenced by the nature of food, acidity, liquid water content, ambient temperature, penggarapannya procedures and so on. Damage to food depends on microbial activity and the activity of enzymes contained in food itself. Damage to food can be seen from the changes in color, texture, smell and taste.
Ways to cope with the rottenness of food include careful handling, sanitation and personnel place, avoid temperatures that are too high and rapid transport of food from the source when taking up the time consumed. Handling, temperature and time are critical factors for the two types of food that is fresh fish and products from milk.
Fresh foods are:
1. FishFish is a good source of protein but easy stale and foul smells, is due to fish contain a powerful enzyme, a procedure which resulted in the arrest of the cell opening, the entry of organisms mosofisik and tearing of the fish's stomach. The characteristics of fresh fish is a bit of mucus, brightly colored skin, clear eyes with black pupil and the cornea is opaque, bright red gills, strong texture and the like hollow-cavity.
2. ShellfishEg crab, prawn, shrimp, oyster, clam, mussels and other large, clean shells depends on the control of pollution in coastal areas where farm and also at the processing plant.


    * Shrimp

    Shrimp caught a lot of warm water in coastal areas, shrimp must be captured and processed quickly to prevent decay caused by bacteria and outolisis. The best method to avoid fraud is to cut the head of the shrimp immediately after capture and freezing with ice.

    * Oysters - Oyster

    Because oysters tend to bacterial infestation, 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 clean and pollution free.

    * Big Mussels

    To prevent contamination should be washed clean of sand and mud and soaked in liquid chlorine.

    * Mussels

    Mussels are found on the edge of the Atlantic ocean, just the meat is eaten.

    * Sea Shells

    Sea shells is captured by divers and are eaten is meat only.

    * Crab

    Types of crabs, among others: k. soft skin, k. blue and k. black. There are also certain types of crabs are immersed in liquid sodium sitrik bensoat or dilute acid so durable and stored at a temperature of 32-40 ° F there is also canned.

    * Shrimp large

    Large shrimp sold alive, rarely canned shrimp.

3. Milk
Milk is always processed prior to pasteurization, but perishable milk, milk contamination usually comes from the environment, the smell of milk easily changed due to bacterial activity. Milk can be a source of pathogenic organisms and therefore need to be heated milk to reduce bacterial populations. Milk can be borne diseases such as Mycobacterium tuberculosis and Brucella can be prevented by pasteurization also hoof and mouth disease.
Milk can also be a vector-borne diseases such as fever typoid man himself, paratyphoid fever, dysentery, diarrhea, diphtheria. Steps to prevent such health checks of workers, destroy the organism carrying tuberculosis, diphtheria, typhoid and paratyphus.

 Microbial contamination in food that is cooked and preserved
Microbial contamination can be caused by storage temperatures that do not comply, security failed to prevent contamination of the environment or processing less than perfect by the manufacturer.
1. Hydrated food, usually free of disease contracted through the liquid. If there could be worse packaging of moisture that allows mold growth.
2. Foods that are smoked, salted or preservedUsually only the surface is contaminated. The process can be affected by the less well viridescen Lactobacillus and L. Leuconostoc species, can cause the green color of the meat. Pork can be overgrown Streptococus faecium.
3. Canned foodContaminated canned foods may produce gas in the cans due to microbial metabolism and cans will look puffy. Micro-organisms can grow in canned without cause gas is usually a heat-resistant organisms: Bacillus thermoacidurans (damaging tomato cans so the taste, odor, color, and texture is so damaged) and clostridium botulinum. Prevention: good warm and strong seal.
4. Chilled and frozen foodsChilled and frozen foods can be contaminated if proper temperature settings are not retained.
5. Freeze dried foodLow moisture content reduces the growth of bacteria and other micro-organisms. But these foods can be contaminated mainly 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 easy even iron due to the emergence of the inner cavity may be filled with bacteria in the surface. Then re-drying (rehydration) should be quick and very low (below 40 ° F) or very high (above 140 ° F)
6. Fermented foodsPH levels of salt content in the fermented foods prevents the growth of micro-organisms, but if not careful fungus can grow.
Contamination Worms
Ribbon worms and worm milling often contaminate food. Tapeworms can be eradicated by the cooking of food. Heat-resistant Trichinella roundworm, Trichinella is transmitted by pigs fed garbage. Because of that pork should be cooked to 137 ° F or cooled 5 ° F for 30 days.
Effective control is to supervise the meat in the process of cutting and processing.