journal food

8/2/2019 Journal Food

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On 3th

November 2011 our lecturer, Dr

Shakinaz had given us a task about the

proper preparation of food in the UPSI. Our

objective is to observe the level of hygiene

in food preparation at the kiosk around Upsi.

The second objective is to identify how to

avoid food contamination. We decided to go

to kiosk that located behind the Library Upsi

and museum. The kiosk sells bihun sup, nasi

lemak, laksa, waffle, junk food, drinks and

others. The price is reasonable and

affordable for students. Besides, the owner

who well known as ibu and her workers is

very friendly, helpful, hardworking and easy

going with the customers. The environmentsof the kiosk are peaceful, shady under trees,

clean and well organized.

In order to observe how ibu prepared the

food, we asked her to make us a waffle.

While she preparing the waffle, we asked

her how to prepared the food at her kiosk.

We focused on how she prepares the nasi

lemak because the food always related to the

causes of food poisoning. Based on herstory, she started to prepare the sambal and

nasi lemak early in the morning at 4 a.m.

Then, she keeps the nasi lemak in the flask

in order to keep the nasi lemak still warm

until the evening. She used fresh coconut

milk for the nasi lemak to give the tasty and

good taste. Whereas the sambal was keep in

the container. In addition, to ensure the

sambal is not spoilage, she has to make sure

that the sambal is well cook. At the sametime, cross in our mind are the nasi lemak

and sambal not contaminated because

according to her, she did not heat both until

the evening?

However, we bit

disappointed

because we saw

that the place she

prepared the food

is limited space,

unclean and

crowded with

stuffs. Besides

that, we saw the

container is not

close very well. This can attract flies and

insects to the food. Besides, the sauce bottle

lid is broken and we saw fly on the bottle!

As the person who prepares the food, theymust wear the apron, glove and proper

shoes. However, they did not wearing those

things.

From our knowledge, it is important to

ensure the food that we consume is safe and

clean to avoid food poisoning. So, it is

essential for us to know what is all about the

Food Poisoning

What is Food Poisoning?

Food poisoning is a general term that

refers to ganstrointestinal illnesses

usually diarrhea or/and vomiting

caused by food that is contaminated

with bacteria, parasites, viruses or

toxic substances.


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Bacteria are the cause of most outbreaks of

food poisoning for which a specific cause is

determined. Bacteria cause food poisoning

in three ways. After reaching the intestine,

they may multiply and produce toxic

substances that enter the intestine and cause

diarrhea and vomiting without damaging the

intestine itself. The bacteria also may

multiply within the intestines and produce

toxic substances that damage the lining of

the intestine of they may invade and damage

intestine directly. Finally, some bacteria

produce toxic substances that cause diarrhea

and vomiting in the food before it is eaten.

These bacteria do not need to multiplywithin the intestines and the toxic substances

they produce do not damage the intestine.

Some bacteria that cause of Food Poisoning

are :

Staphylococcus aureus is the most

common bacteria that cause food

poisoning. It occurs in the ingestion

of food contaminated with

enterotoxins of these bacteria. It

grows on many foods especially

those containing milk and milk

product. The toxin is not destroyed

during cooking, so correct storage of

food before and after cooking is

essential. The symptoms usually

appear within one to five hour after

t

he

c

o

n

t

contaminated food is eaten.

Clostridium botulinum cannot grow

in the presence of oxygen and thrives

in places that have no air, notably

cannel food. Contaminated of foods

are easily detected because it has

abnormal odor and flavor and

sometimes their container are

swollen. The symptom appears from

12 to 36 hours after the toxin is

ingested. The toxin blocks the

transmission of impulse in the

autonomic nervous system.

Salmonella is caused by certain

bacteria of the genus Salmonella.The foods that present the highest

risk are under-cooked meat, poultry,

egg and eggs product. The symptom

occurs 7 to 72 hours after the

organisms invaded the

gastrointestinal tract. They included

nausea, vomiting, abdominal pain

and watery, foul smelling diarrhea.

Streptococcal related species of

bacteria cause this mild form of food

poisoning. The symptoms of nausea

and vomiting may begin 5 to 18 hour

after the food eaten.

Campylobacter is identified bacteria

infection encountered throughout the

world. It transmitted by raw poultry

and water contaminated by animal

faces.

Escherichia coli (E coli) can causekidney failure and death. The

bacteria are killed when food is fully

cooked and handled correctly by

food handlers. This is transmitted by

eating raw or undercooked

hamburger, unpasteurized milks or


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juice or contaminated well water.

The symptoms appear usually 2 to 5

days after eating contaminated food.

What is the symptom?

Nausea

Stomach cramps

Diarrhea

Fever

Headaches

Viral that cause the food poisoning are

Noroviruses that cause a mild illness

(stomach flu). This is the common viral

cause of adult food poisoning and

transmitted from water, shellfish and

vegetable contaminated by feces. Rotavirus

is the most common cause of food poisoning

in infants and children. It transmitted from

person to person by fecal contaminated offood. Hepatitis A is transmitted also by

person to person by fecal contaminated of

food.

Causes of food contamination:

Raw meat may become thecontaminated during the slaughter.

Fruits and vegetables may becontaminated when they are growing

or when they are being in processed. Food contamination can also happen

in our kitchen if we are not using a

clean utensil and if the working area

is not clean enough.

If food handlers do not wash theirhands after using the bathroom.

Food that are left at roomtemperature especially raw fish andmeat for more than 2 hours.

Improperly packaged food stored atthe wrong temperature.

Types of food that easily contaminated:

Meat Poultry Dairy products Eggs Seafood Cooked pasta Cooked rice Salads, coleslaws, pasta salads.

Some ways of preventing food poisoning

Good personal hygine, such as

thoroughly washing and drying

hands when handling food.

Avoid cross-contamination, such as

keeping raw foods and ready-to-eat

foods separate and using separate,

clean utensils, containers and

equipment.

Cook foods thoroughly; make sure

foods such as meats and poultry are


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cooked until their core temperature

reaches 75oC.

Avoid the Temperature Danger

Zone; keep chilled foods cold at 5oC

or colder, and hot food hot at 60oC or

hotter.

Avoid spoiled foods, foods past their

use-by dates or food in damaged

containers or packing.

When in doubt, throw it out.

*If you, your family, or friends suffer illness

after consuming food or drink, and you think

the illness is related to food that has been

purchased or eaten, you should see a doctor

and report the illness to your local council

health unit, so that the cause can be

investigated.

*General Treatment for minor food

poisoning increasing your fluid intake and

eating a large amount of garlic.

*By following simple steps (clean, separate,

cook and chill) you can prevent most food-

related illness.

References :

a) http://www.ext.colostate.edu/pubs/foo

dnut/09300.html

b) http://len7288.hubpages.com/hub/Bacte

rial-and-Viral-Causes-of-Food-Poisoningc) http://www.health.vic.gov.au/foodsafet

y/downloads/poison_prevent.pdf

d) http://www.midweek.com/content/colum

ns/tyh_article/tips_to_avoid_food_conta

mination/
http://www.ext.colostate.edu/pubs/foodnut/09300.htmlhttp://www.ext.colostate.edu/pubs/foodnut/09300.htmlhttp://www.ext.colostate.edu/pubs/foodnut/09300.htmlhttp://www.ext.colostate.edu/pubs/foodnut/09300.htmlhttp://www.ext.colostate.edu/pubs/foodnut/09300.htmlhttp://len7288.hubpages.com/hub/Bacterial-and-Viral-Causes-of-Food-Poisoninghttp://len7288.hubpages.com/hub/Bacterial-and-Viral-Causes-of-Food-Poisoninghttp://len7288.hubpages.com/hub/Bacterial-and-Viral-Causes-of-Food-Poisoninghttp://len7288.hubpages.com/hub/Bacterial-and-Viral-Causes-of-Food-Poisoninghttp://www.health.vic.gov.au/foodsafety/downloads/poison_prevent.pdfhttp://www.health.vic.gov.au/foodsafety/downloads/poison_prevent.pdfhttp://www.health.vic.gov.au/foodsafety/downloads/poison_prevent.pdfhttp://www.health.vic.gov.au/foodsafety/downloads/poison_prevent.pdfhttp://www.health.vic.gov.au/foodsafety/downloads/poison_prevent.pdfhttp://www.midweek.com/content/columns/tyh_article/tips_to_avoid_food_contamination/http://www.midweek.com/content/columns/tyh_article/tips_to_avoid_food_contamination/http://www.midweek.com/content/columns/tyh_article/tips_to_avoid_food_contamination/http://www.midweek.com/content/columns/tyh_article/tips_to_avoid_food_contamination/http://www.midweek.com/content/columns/tyh_article/tips_to_avoid_food_contamination/http://www.midweek.com/content/columns/tyh_article/tips_to_avoid_food_contamination/http://www.midweek.com/content/columns/tyh_article/tips_to_avoid_food_contamination/http://www.midweek.com/content/columns/tyh_article/tips_to_avoid_food_contamination/http://www.health.vic.gov.au/foodsafety/downloads/poison_prevent.pdfhttp://www.health.vic.gov.au/foodsafety/downloads/poison_prevent.pdfhttp://len7288.hubpages.com/hub/Bacterial-and-Viral-Causes-of-Food-Poisoninghttp://len7288.hubpages.com/hub/Bacterial-and-Viral-Causes-of-Food-Poisoninghttp://www.ext.colostate.edu/pubs/foodnut/09300.htmlhttp://www.ext.colostate.edu/pubs/foodnut/09300.html

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