March 1st, 2009
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The importance of good sanitation in food handling and processing areas can not be over stated. The CDC estimates that 76 million cases of foodborne illness occur annually in the United States with about 5000 cases resulting in death. Food can become contaminated very easily if we’re not careful. The three general categories of potential hazards are physical, chemical, and biological. Physical contamination occurs when foreign objects such as dirt, hair, paint chips, rocks, bone, metal or glass come in contact and are mixed with food. Reduce the potential for physical contamination by keeping food contact surfaces clean, washing hands before and after handling foods, and keeping ingredients covered. Chemical contamination occurs when chemicals like cleaning products, pesticides, naturally occurring toxins, toxic metals, or even additives to which some people are allergic are introduced into the food product. Utensils and equipment that contain toxic metals can cause toxic metalpoisoning. Examples include the lead in pewter pitchers, the copper in a kettle, or the zinc in a galvanized bucket or tub. Minimize the potential for chemical contamination by storing and preparing foods using only equipment and utensils made of food grade material. Biological contamination includes contamination by bacteria, viruses, parasites, yeasts, and molds. The most common hazards that we associate with meat and poultry products are Salmonella, Campylobacter, E. coli bacteria, and the parasite that causes Trichinosis. Salmonella and Campylobacter are thought to be the two most common bacteria that cause illness in foods. Salmonella is most commonly associated with poultry, eggs, and beef while Campylobacter is associated primarily with poultry and water contaminated with the bacteria. Campylobacter jejuni Salmonella E. coli is a foodborne pathogen that can be found in red meat and red meat products. There are over 700 serotypes of E. coli identified. The E. coli serotypesthat are responsible for foodborne illness in humans produce Shiga toxin. E. coli was first recognized in 1982 during an outbreak associated with the consumption of contaminated hamburgers. E. coli O157:H7 is responsible for the majority of human E. coli related illness but there are other Shiga toxin producing serotypes as well. E. coli 0157:H7 Trichinella spiralis is a parasitic intestinal nematode that infects humans through the consumption of undercooked meat causing trichinosis (or trichinellosis), a potentially life threatening illness. Trichinella spiralis is carried by carnivorous/ omnivorous animals such as rats, pigs, and bears. Trichinella spiralis is killed at 137° F. Trichinella spiralis Biological hazards are usually associated with the animal’s intestinal tract and contaminate the food during processing. Biological hazards can be controlled by: Monitoring and maintaining proper temperatures in storage and processing environments. The Temperature Danger Zone as defined bythe National Restaurant Association is between 41°F. and 135° F. FSIS defines the Danger Zone as between 40° F and 140° F so you can take your pick but foodborne microorganisms favor this temperature range with 80° F to 105° F being optimal. Fresh meats should be held in the cooler at temperatures below 40° F. I like cooler temperatures from 28° F. to 35° F. which will help control bleeding and purge. It is worth noting here that bacteria can double their numbers: Every 20 hours at 32° F Every 6 hours at 40° F Every 2 hours at 60° F Every hour at 70° F Every 1/2 hour at 90° F At human body temperature, 98.6° F, bacteria can double up to 3 times per hour. Preventing cross contamination. Cross-contamination is the physical movement or transfer of harmful bacteria from one person, object or place to another. Prevent cross contamination by: Keeping raw foods and processed foods seperated. In the cooler store processed product on upper shelves and raw product on lower shelves. Clean andsanitize knives, utensils, and cutting surfaces between uses. Never move boxes or containers that may have been stored on the floor onto food contact surfaces. Always keeping equipment, floors, and food contact surfaces clean and sanitized. We’ve touched on a few highlights regarding food safety and I hope to have some more in depth articles as we move along. Constructive comments and questions are welcome! Jes..
