Understanding food safety techniques and first requires an understanding of key terms and concepts. This article defines and explains some of the most important terms that you need to know to help you and your stay healthy.
Bacteria: of microorganisms that can cause food borne illness and food spoilage. Bacteria are usually more involved in food-related diseases than viruses, fungi or parasites. Some of the spores of the bacteria can survive temperatures and frozen.
Contamination: the presence of harmful substances in food. Some infections occurs naturally. Some may be introduced by humans or other agents, the quality of the environment.
Cross-contamination: when harmful material or bacteria are passed from one physical (e.g. a person).
Food contact surface surface touches the food.
Food borne disease: sickness or disease transmitted to people through food.
Fungi: in yeast and fungi are examples. Fungal infections can range from the size of the microscopic organisms with a single cell to organisms, multi-cellular. Fungi are often causing food spoilage.
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Microorganisms: tiny living organisms that can be seen using a microscope.
Four types of microorganisms that can contaminate food and cause food borne illness are bacteria, viruses, parasites and fungi.
Parasite: the host organism, an organism needs to survive. Parasites can live in many animals used for food including cows, chickens, pigs and fish. Heating, cooking, freezing witnesses kills parasites. Preventing cross-contamination and proper hand washing is vital also prevent food borne diseases caused by parasites.
Pathogens: of microorganisms that cause illness, including disease of the food.
May: food food types can grow quickly which organisms. Food groups may often have a history of mixed food with outbreaks of the disease has the potential of infection due to measures taken to produce and process it, there are features that allow most microorganisms to thrive. The food may often moist, high in protein, and chemically neutral or slightly acidic.
Produce TRACEABILITY: ability to keep fresh produce precisely the point of departure (field) to the purchase by the end consumer. Full Traceability, called "traceability chain and the entire."
SANITIZE: action and the process of reducing the number of harmful microorganisms on the surface to make it safe for contact with food.
Toxins: harmful substances or poisons.
A virus: The smallest microbial food Contaminants. Viruses require host live to survive and reproduce. Virus contaminates food treatment usually is not enough and not healthy food and hygiene of the practitioner. Viruses can survive freezing temperatures, some cooking.
15 terms described above are examples of the most important food safety condition of the kernel. Use this information to more in-depth research as a starting point.
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