How food-borne illnesses can be controlled:
Control of some foodborne illnesses are given below:
Salmonella: Avoid eating raw or barely cooked eggs. Don’t eat raw or undercooked beef, pork, or poultry. Refrigerate food properly, both before cooking it and after serving it. Wash your hands well with soap and warm water before, and after, handling food.
Norovirus: Carefully throw away any contaminated items (such as dirty diapers). Wash raw fruits and vegetables thoroughly. Cook oysters and other shellfish before eating them. Clean and disinfect surfaces with a mixture of detergent and chlorine bleach after someone is sick.
Campylobacter: The most effective way to avoid campylobacteriosis is to cook poultry to at least 165 F. The meat should be white, not pink. You should never eat chicken that looks undercooked. Heating foods and pasteurizing dairy products are the only ways of knocking out the bacteria in foods that have been contaminated.
Preventing Food Spoilage and preserving food quality
Food spoilage agent and their effects
With food being perishable item meaning with time it decays and becomes unreadable the term used for this is food spoilage. The reasons for this worsening of food are many such as temperature, humidity etc. Also there are few main reasons that help to contaminate food leading to spoilage. A brief explanation of these agents and their effects are mentioned below:
Pathogenic Bacteria:
Bacteria are available in large quantities of all organisms. Bacteria have the special capacity to shape structures that are to a great degree impervious to unforgiving ecological conditions. These spores are impervious to solidifying, high temperatures and different types of drying. This influences them to escape conditions in the customary safeguarding procedures prompting the decaying of food (Alenezi, 2016). Bacteria are microscopic organisms that replicate asexually which implies that they need not bother with a partner to recreate. This implies the quantities of microscopic organisms in nourishment can increment quickly and soon wind up plainly dangerous to health, especially if the food has a good temperature and water content. (OpenLearn , 2018).
Pathogenic fungus:
The most common pathogens causing rots in vegetables and fruits are fungi such as Alternaria, Botrytis, Diplodia, Monilinia, Phomopsis, Rhizopus, Pencillium, Fusarium, etc. Among bacteria Ervinia, Pseudomonas, etc. cause extensive damage (Rawat, 2015). Yeasts are a subset of an extensive gathering of organisms called fungi, they frequently colonize foods with a high sugar or salt substance and add to deterioration of maple syrup, pickles, and sauerkraut. Products of the soil with a low pH are another objective, and there are a few yeasts that develop on the surfaces of meat and cheese.
Molds:
These are also a type of filamentous fungi which are very important for recycling dead plant and animal remains in nature but also attack a wide variety of foods. Some molds can develop in very low water activity level on dried foods such as Aspergillus best known for spoilage of grains, dried beans, peanuts, tree nuts and some spices. While some molds require high water activities for growth such as Zygomycetes they are notorious for causing rots in a variety of stored fruits and vegetables, including strawberries and sweet potatoes (Rawat, 2015).
Methods of food preservation:
Numerous food items are perishable by nature and require protection from decay amid their arrangement, stockpiling what's more, dissemination to give them wanted timeframe of realistic usability. Since food items are currently regularly sold in regions of the world far removed from their creation destinations, the requirement for broadened safe timeframe of realistic usability for these items has likewise extended. The improvement of sustenance safeguarding forms has been driven by the need to broaden the timeframe of realistic usability of food. food protection is a ceaseless battle against microorganisms spoiling the nourishment or making it risky to consume.
Here's a look at the most common ways of preserving food:
Canning:
To can foods, you require a sealed can which is heated to kill bacteria. When it cools, no more bacteria can enter. The canning procedure was created by a French scientist in 1795 and was utilized to save sustenance for Napoleon's armed force. Canning is a well-known method for saving organic products, vegetables and meats.
Drying:
Drying, apparently the most established sustenance protection strategy, is an incredible method for saving herbs, organic products, vegetables and meats. Removing water prevents the microorganisms from growing, or digesting the food. Since the very beginning individuals have utilized the sun and nature as a protection method for expelling dampness. This training is utilized all through the world. To dry herbs, basically entwine them and hang in a bright spot far from any stickiness. To dry natural products or vegetables, set them out on a perfect surface and keep them in the sun for half a month (this lone functions admirably in dry, warm atmospheres). A more current technique for drying is to utilize an electric drying out machine.
Freezing:
On of the most common techniques in household for preserving food from decaying as bacteria cannot reproduce at low temperatures and the water in the food is frozen. Freezing is the perfect method for maintaining the original state of vegetable, the cooked food, meat, several types of fruits and fishes.
Chemical preservatives:
Chemical additives are substances which are added to nourishment just to hinder, repress or capture the movement of microorganisms, for example, aging, rot and deterioration of the sustenance. Generally utilized additives incorporate, basic salt, sugar, dextrose, flavors, vinegar, ascorbic corrosive, benzoic corrosive and its salt, SO2 and the salts of sulphuric corrosive, nitrates, sorbic corrosive and its salts, propionic corrosive and its salts, lactic corrosive and its salts.They kill the microorganisms or do not allow them to multiplication.