Food and Milk Sanitation

Food Sanitation

Practices involved in protecting food from risk of contamination, harmful bacteria, poisons, and foreign bodies.

Contamination

The presence of harmful substances in the food.

Cross Contamination

Occurs when microorganisms are transferred from one surface or food to another.

Food

Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments.

Food Safety

Overall quality of food fit for consumption.

Food Infection

Microbial infection resulting from ingestion of contaminated foods.

Food Intoxication

Type of illness caused by toxins produced by certain bacteria.

Food Spoilage

Means the original nutritional value, texture, flavor of the food are damaged, making it harmful to people and unsuitable to eat.

Foodborne Illness

A disease carried or transmitted to people by food.

Foodborne Outbreak

An incident in which two or more people experience the same illness after eating the same food.

Time-Temperature Abuse

Food that has been exposed to temperature favorable to the growth of foodborne microorganisms.

Potentially Hazardous Foods

Food in which microorganisms can grow rapidly; often moist, high protein, slightly acidic.

Personal Hygiene

Sanitary health habits that include keeping the body, hair, teeth, clothes and washing hands regularly.

Temperature Danger Zone

Temperature range (41⁰F - 140⁰F) where foodborne bacteria grow and reproduce.

Biological Contaminants

A microbial contaminant that may cause a foodborne illness (bacteria, viruses, fungi, parasites, biological toxins).

Physical Contaminants

Any foreign object that accidentally finds its way into food.

Chemical Contaminants

A chemical substance that can cause foodborne illness.

Main Causes of Food Borne Illness

Cross-Contamination, Time-Temperature Abuse, Poor Personal Hygiene.

Hand to Food Contamination

Occurs when contaminated hands handle cooked or ready-to-eat foods.

Food to Food Contamination

When harmful organisms from one food contaminate other foods.

Equipment to Food Contamination

Occurs because the equipment or utensils were not properly cleaned and sanitized between each use.

Preventing Biological Contaminants

Purchase foods only from reputable suppliers, maintain good personal hygiene, and clean and sanitize equipment.

Preventing Physical Contaminants

Wear hair restraints, avoid jewelry, and clean can openers regularly.

Preventing Chemical Contaminants

Teach employees how to use chemicals and store them in original containers.

Proper Handwashing

Critical for preventing contamination and ensuring food safety.

Temperature Abuse

Foods that have not been to a safe temperature or kept at the proper temperature.

Psychrophilic bacteria

Spoilage organisms that grow within the temperature range of 32°F (0°C) - 70°F (21°C).

Mesophilic bacteria

Bacteria that grow at temperatures of 70°F (21°C) - 110°F (43°C).

Thermophilic bacteria

Bacteria that grow best above 110°F (43°C).

Poor Personal Hygiene

Linked to numerous outbreaks of food poisoning; food handlers can contaminate food.

Carrier

A person who harbors and may pass on harmful bacteria without showing signs of illness.

Route of Contamination

Bacteria found in feces, urine, nose, mouth, hair, and cuts can be transferred to hands and food.

Good Personal Hygiene Basics

Includes taking a bath daily, wearing appropriate attire, and observing proper hand washing procedures.

Food Preservation

Techniques that allow food to be kept for extended periods without losing nutritional quality.

Salting

Preserves food by drawing water out, preventing bacteria from growing.

Curing

An ancient food preservation technique that reduces water activity to prevent bacterial growth.

Refrigeration

Preserves food by slowing down the growth and reproduction of microorganisms.

Freezing

A commonly used process for preserving a wide range of food by stopping microbial growth.

Sugaring

Draws water from microbes, dehydrating and killing them to prevent spoilage.

Pickling

Preserving food in an edible, antimicrobial liquid, classified into chemical and fermentation pickling.

Canning

Involves cooking food, sealing it in sterile containers, and boiling to kill remaining bacteria.

Heating

An effective way of preserving food by killing harmful pathogens at high temperatures.

Burial

Preserves food by burying it below the frost line, utilizing cool temperatures and soil conditions.

Botulism

A bacterial intoxication caused by a neurotoxin, leading to dizziness and difficulty in breathing.

Campylobacteriosis

A bacterial infection requiring strict air for growth, causing diarrhea and abdominal pain.

E-Coli Infection

A bacterial intoxication that can cause bloody diarrhea and kidney failure.

Listeriosis

A bacterial infection from undercooked foods, causing headaches and confusion, dangerous for pregnant women.

Salmonellosis

Bacterial infection caused by fecal contamination.

Symptoms of Salmonellosis

Stomach cramps, diarrhea, headache, nausea, fever, vomiting.

Prevention of Salmonellosis

Good personal hygiene, avoid cross contamination, cook all meat carefully.

Shigellosis

Bacterial infection characterized by diarrhea and fever.

Symptoms of Shigellosis

Diarrhea, fever, abdominal cramps, dehydration.

Prevention of Shigellosis

Good personal hygiene, avoid cross contamination, use clean water, control flies, cook foods properly.

Food Sources of Shigellosis

Foods prepared by human contacts, salads, ready to eat meats.

Staphylococcal Illness

Bacterial intoxication leading to nausea and vomiting.

Symptoms of Staphylococcal Illness

Nausea, vomiting, abdominal cramps, headaches.

Food Sources of Staphylococcal Illness

Foods prepared by human contacts, leftovers, eggs, potato salad, salad dressings.

Hepatitis A Virus

Virus causing fever, fatigue, headache, nausea, and jaundice.

Prevention of Hepatitis A Virus

Handle foods properly, cook at recommended temperature, avoid raw seafoods.

Norwalk Virus

Virus causing nausea, vomiting, diarrhea, and abdominal pain.

Prevention of Norwalk Virus

Cook foods to proper temperature, practice good personal hygiene.

Rota Virus

Virus leading to severe diarrhea among infants and children.

Symptoms of Rota Virus

Vomiting, low grade fever, watery diarrhea.

Anisakis

Parasite associated with foodborne infection from fish.

Symptoms of Anisakis Infection

Vomiting, abdominal pain, coughing, sharp pain, fever.

Food Sources of Anisakis

Raw undercooked seafoods, bottom feeding fish.

Cyclospora

Parasite causing infections in the small intestines.

Symptoms of Cyclospora Infection

Watery diarrhea, loss of appetite, bloating, stomach cramps.

Giardiasis

Parasite caused by Giardia doudenalis.

Symptoms of Giardiasis

Diarrhea, stomach cramps, nausea.

Trichinosis

Parasite caused by Trichiniella spiralis.

Symptoms of Trichinosis

Nausea, vomiting, abdominal pain, fever, swelling of tissues.

Molds

Fungi that cause food spoilage and produce toxins.

Yeast

Fungi that can cause food spoilage, evidenced by bubbles and alcoholic smell.

Food Allergens

Cause the immune system to overreact, leading to hives and difficulty breathing.

Ciguatoxins

Toxins from contaminated tropical reef fish causing nausea and dizziness.

Scombrotoxin

Called 'histamine' poisoning, caused by eating food high in a chemical compound called 'histamine' which is produced by certain bacteria.

Symptoms of Scombrotoxin

Dizziness, burning sensation, facial rash, shortness of breath, peppery taste in the mouth.

Typhoid

A bacterial infection that can lead to a high fever, diarrhea, and vomiting caused by bacteria, Salmonella typhi.

Dysentery

A type of gastroenteritis that results in diarrhea with blood, transmitted by ingestion of unpasteurized milk or dairy products from tuberculous cows.

Bovine Tuberculosis

Caused by Mycobacterium, transmitted through unclean hands of milkers or contaminated animal products.

Diphtheria

An infection caused by the bacterium Corynebacterium diphtheriae, causing a thick covering in the back of the throat.

Septic Sore Throat

An acute, toxin, streptococcus infection of the throat producing fever, tonsillitis, and other serious effects.

Brucellosis

Consumption of raw milk and cheese made from raw milk is the major source of infection in man.

Q-Fever

A worldwide disease with acute and chronic stages caused by the bacteria Coxiella Burnetii.

Essential of Milk Sanitation

Includes healthy cows, clean and healthy workers, clean environment, separate milk room, proper design of equipment, effective sanitation, prompt cooling, and pasteurization.

Total Count Test

Determining the number of organisms which will grow on agar.

Butterfat Test

Determines whether the cream content is up to standard.

Chemical Test of Milk

Made when milk is suspected to contain preservatives.

Pasteurization

The application of heat to milk for the purpose of destroying disease-producing organisms.

Types of Pasteurization

Includes Holding or Vat Pasteurization, High Temperature Short Time Pasteurization, and Flash Pasteurization.

Sterilization

Attained by ultra high temperature but not high enough to destroy important nutrients in milk.

Grade A Milk

Has the lowest bacteria count and is grade sold in retail stores.

Ordinary Milk

Contains 8.25% solids non-fat like protein, lactose & minerals which are not fats and 3% of milk fat.

Raw Milk

Fresh, unpasteurized milk straight from the cow.

Chocolate Milk

Made by adding chocolate or cocoa and sweetener to 2% milk.

Nonfat Dry Milk

Obtained by removing water from pasteurized skim milk.

Fortified Milk

The addition of one or more vitamins, minerals, or proteins not already present in a food.

Buttermilk

Made by adding a special bacterial culture to milk to produce desirable acidity, body, flavor, and aroma.

Sweetened Condensed Milk

Prepared like evaporated milk, but with added sugar.