Relationship of microbiology to food safety hygiene and sanitation

Journal of Food: Microbiology, Safety and Hygiene- Open Access Journals

relationship of microbiology to food safety hygiene and sanitation

Food microbiology is the study of the microorganisms that inhibit, create, or contaminate food, Food safety is a major focus of food microbiology. Numerous agents of disease, pathogens, are readily transmitted via food, including bacteria, and viruses. Food hygiene constitutes the cornerstone in Codex food safety activities. and manage risks associated with the intake of microbiological hazards through food. Food sanitation is the exercise of subsequent measures to avoid the microbial . The safety of foods is a function of more than the microbiological hazards, albeit In regions of poor sanitation and hygiene and in certain endemic regions.

relationship of microbiology to food safety hygiene and sanitation

These food hazards can be physical, chemical or microbiological. Safe Food Handling Practices A safe handling practice refers to the handling guidelines and accessing processes of food product in order to prevent and rescue them from all the unwanted and unhealthy factors.

relationship of microbiology to food safety hygiene and sanitation

These practices and actions can minimize risk from potential hazards and will enhance the quality and productivity of food. Market Analysis of Food Testing The market analysis of food testing elaborates the market ratios by considering the growth factors to be associated with a food product such as growing demand for agro-chemicals, adoption of precision farming and protected agricultureand increased farm expenditure. This enables a better understanding of market strategies for productivity of food microorganisms.

Food Adulteration Adulteration is a term used to define the failure of a food product to follow the hygiene rules legally.

relationship of microbiology to food safety hygiene and sanitation

Food adulteration decreases the food quality and lowers the dietary ingredient of food that presents a significant or unreasonable risk of illness or disease to the consumer. Food Microbes Food microbes are the microbes that can be used in order to process and alter the unsafe product in consumable one.

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These food microbes can be live bacteriayeasts or moulds. Food microbes carry out the fermentation process in food stuffs and helps to preserve perishable foods and to improve their nutritional and organoleptic qualities. Food Labeling Food labeling defines a great deal of information about the food supplements, food ingredients and food standards. Food labels play an important role in minimizing the health related risks as obesity and various diet related diseases.

Food labeling supports in scientific evaluation to follow food regulations and related policy development. Food Allergens Food allergens are the food products that results in abnormal immune response to food.

Food allergens results in food allergy that can be treated many times by the strict avoidance of the food allergen. Some food allergies can cause severe reactions, and may even be life-threatening. Some individuals are allergic to milk, egg, cabbage etc. The common illness associated with food poisoning is dehydration and bloody diarrhea.

relationship of microbiology to food safety hygiene and sanitation

It is sometimes life threatening. Food preparation at unhygienic conditions can also lead to food poisoning.

Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana

Food Additives Food additives are the substances which are added in the food products during preparation to retain or to enhance the taste and durability of the product. But excess utilization and consumption of these food additives may be sometimes linked with the health risks.

Preservatives, acidity regulators are food additives. Experimental Food Microbiology This will include all the experimental processes for the utilization of harmful microorganismsso that they can be converted in a form to produce useful product.

These converted microorganisms will produce consumable essential products according to the necessity of consumers. Food Hygiene Food hygiene are the measure essential for the safety of food quality from its production to consumption.

Food microbiology

Food can become contaminated at any point during reaping, handling, storage, distribution, transportation and preparation. Absence of applied food hygiene strategies can lead to various foodborne diseases and death of the consumer.

Food Technology, British Food Journal. Associated Data The authors declare that the data supporting the findings of this study are fully described within the manuscript.

relationship of microbiology to food safety hygiene and sanitation

Abstract Background In large scale cooking, food is handled by many individuals, thereby increasing the chances of food contamination due to improper handling. Deliberate or accidental contamination of food during large scale production might endanger the health of consumers, and have very expensive repercussions on a country.

The purpose of this study was to evaluate the food safety knowledge, attitudes, and practices among institutional food- handlers in Ghana.

Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana

Methods The study was conducted using a descriptive, cross-sectional survey of 29 institutions by conducting face to face interview and administration of questionnaire to two hundred and thirty-five institutional food-handlers.

The questionnaire was peer-reviewed and pilot tested in three institutions in the Upper East Region of Ghana, before the final version was distributed to food-handlers. Results Majority of the food-handlers were between 41—50 years Female respondents were In our study, the food-handlers were knowledgeable about hygienic practices, cleaning and sanitation procedures. Almost all of the food-handlers were aware of the critical role of general sanitary practices in the work place, such as hand washing On disease transmission, the results indicates that Conclusions In generally, the institutional food-handlers have satisfactory knowledge in food safety but this does not translate into strict hygienic practices during processing and handling food products.

Food-handlers, Food safety, Ghana, Hygienic practices Background When food is cooked on a large scale, it may be handled by many individuals and thus increasing the chances of contamination of the final food. Unintended contamination of food during large scale cooking, leading to food-borne disease outbreaks can pose danger to the health of consumers and economic consequence for nations [ 1 — 3 ].

Food-borne related illnesses have increased over the years, and negatively affected the health and economic well-being of many developing nations [ 4 ]. Food poisoning occurs as a result of consuming food contaminated with microorganisms or their toxins, the contamination arising from inadequate preservation methods, unhygienic handling practices, cross-contamination from food contact surfaces, or from persons harboring the microorganisms in their nares and on the skin [ 56 ].

Unhygienic practices during food preparation, handling and storage creates the conditions that allows the proliferation and transmission of disease causing organisms such as bacteria, viruses and other food-borne pathogens [ 78 ].

Additionally, many reported cases of food-borne viral diseases have been attributed to infected food-handlers involved in catering services [ 9 ].

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