Understanding food safety techniques first requires an understanding of key terms and concepts. This article will define and explain some of the most important terms that you need to know to help you and your family stay healthy.
Bacteria: Microorganisms that can cause food spoilage and food borne illness. Bacteria are most commonly involved in food-related diseases, fungi, viruses or parasites. Some spores of bacteria can survive freezing and high temperatures.
Contamination: The presence of harmful substances in food. Some contamination occurs naturally. Some may be introduced by humans or other environmental agents.
cross-contamination: When harmful chemicals or bacteria is physically transferred from a source (e.g., human) to another.
Food contact surface: Any surface that touches food.
Food borne Illness: Illness or disease transmitted to humans through food.
Fungi: Molds and yeasts are examples of fungi. Fungi can vary in size from microscopic single-celled organisms to multicellular organisms, large. Fungi are often the cause of the deterioration of the food.
Integrated pest management: Programs to prevent pests infest food sources and serving establishments and measures to eliminate any pest invasions.
MICROORGANISMS: Tiny living organisms that can be viewed using a microscope.
The four types of microorganisms that can contaminate food and cause food borne illness are viruses, bacteria and fungi and parasites.
PARASITE: A body needs a host organism to survive. Parasites can live inside of many animals that are used to feed including cows, chickens, pigs and fish. A good heating, cooking and freezing kills parasites. Avoid washing your hands of cross contamination and good is also vital in the prevention of food-borne disease caused by parasites.
Pathogens: Microorganisms that cause diseases, including diseases in food.
Potentially hazardous foods: Types of foods in which microorganisms are able to grow quickly. Potentially hazardous foods groups often have a history of being involved in food-borne outbreaks of disease, has the potential of contamination due to the methods used to produce and process it, and has features that allow usually microorganisms thrive. Potentially hazardous foods is often humid, rich in protein and chemically neutral or slightly acidic.
Traceability of products: The ability to accurately track fresh produce from their point of origin (field) to the time of purchase by the final consumer. Full traceability, known as "traceability of the entire chain".
SANITIZE: The action and the process of reducing the number of harmful microorganisms on a surface to make it safe for food contact.
Toxins: Harmful substances or poisons.
Viruses: Microbial food contaminants. Viruses require a live host survive and reproduce. Viruses usually contaminate food through a food handler handling inadequate and insufficient hygiene. Viruses can survive some cooking and very low temperatures.
15 terms described above are examples of food safety more important core. We use this information as a starting point for your search.
You can still learn more on http://www.webmd.com/ and http://www.mayoclinic.com/
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