Aflatoxins Grow on Raw Beef Poultry and Shellfish
Food Condom Focus (130th Outcome, May 2017 ) – Food Safety Platform
Bacteria in Raw Meat vs Cooked Meat
Reported by Dr. Fiona FONG, Research Officer,
Take chances Assessment Section,
Heart for Nutrient Safety
Recently, bacterial contamination of meat has attracted public attending. According to the World Health Organization, contamination of nutrient by microbiological agents is a worldwide public wellness concern; and most countries have documented significant increases over the past few decades in the incidence of diseases acquired past microorganisms in nutrient. In this article, we volition introduce some factors that determine the growth of bacteria in nutrient, and discuss the dissimilar nutrient safety considerations for bacteria in raw meat and cooked meat and the measures to reduce risks of food poisoning acquired by bacteria.
Factors Determining the Growth of Leaner in Food
Leaner grow best when intrinsic and extrinsic properties are optimal for their growth. Intrinsic properties are the properties that are inherent parts of the nutrient, such equally pH and water activity, while extrinsic properties are the properties of the surround in which the food is stored, such every bit temperature. Water activeness is not the same as the moisture content of the food simply is a measure, ranging from 0 to 1, of the availability of water in food which determines the growth and survival of bacteria. Past controlling these factors (eastward.g. controlling the storage temperature of the food), bacterial overgrowth tin can be prevented.
Leaner in Raw Meat
Fresh meat is a highly nutritious substrate with h2o activeness of about 0.99, significant that it is suitable for the growth of most microorganisms. Raw meat in general contains bacteria, including pathogenic and spoilage ones. Every bit warm-blooded animals naturally comport bacteria such equally Salmonella spp. in their intestines, raw meat may be contaminated with bacteria during the slaughtering process such as evisceration and dressing procedures. In addition, the equipment and tools used in the processes, the hands and wearable of personnel as well equally the surroundings may likewise contaminate the meat with bacteria.
Raw meat should be cooked thoroughly before consumption.
Meat has potential to carry foodborne pathogens that can cause illness and lead to food safety problems. These pathogenic bacteria are able to invade our bodies or produce toxins to cause illness. They cannot be seen or smelled on the meat, just can mostly be killed by normal cooking conditions (i.eastward. cooking to a core temperature of at least 75°C instantaneously or other constructive time/ temperature combinations).
Pathogenic bacteria may need to compete with other bacterial flora (due east.g. spoilage leaner) for growth on the meat. Sure pathogenic bacteria such as Staphylococcus aureus are relatively poor competitors and may be outgrown by other flora. Spoilage bacteria will cause food to deteriorate or lose quality by developing a bad smell or feeling gummy on the outside of the meat, signs that consumers would normally discover. These spoilage bacteria are normally not harmful, notwithstanding, when consumed in very large numbers, they can cause gastrointestinal disturbance. Consumers should throw abroad the meat that shows whatever signs of food spoilage.
Bacteria in Cooked Meat
As mentioned above, thorough cooking can generally destroy about bacteria on raw meat, including pathogenic ones. Nevertheless, if there are subsequent lapses in food rubber practices, nutrient poisoning may still occur. To showtime with, raw meat may be contaminated with spores of sure pathogenic bacteria (e.g. Clostridium perfringens) and spores are not readily destroyed by normal cooking temperature. Heat of cooking tin can rather activate the spores to germinate and develop into vegetative cells which can multiply rapidly in foods that are placed at ambience temperature for a long menses. Consuming foods that incorporate high levels of Clostridium perfringens vegetative cells may atomic number 82 to foodborne illness.
In improver, pathogenic bacteria may exist introduced into the set up-to-eat cooked meat through cross-contamination and multiply to larger amount as a result of time and temperature abuse of the food, causing foodborne illness in consumers.
Measures to Reduce Risks of Food Poisoning Caused by Bacteria
To preclude food poisoning, raw meat should be cooked thoroughly earlier consumption. The ready-to-consume cooked meat should exist discarded if information technology has been held at room temperature for more 4 hours. If the cooked meat is held at room temperature for less than 2 hours, it can be refrigerated for final use later or used before the iv hours limit is upwards.
Moreover, expert hygienic practices should be observed. Easily, cutting boards, knives, and other utensils should be done thoroughly after touching raw meat. Measures should be adopted to the prevention of cross contamination between raw meat and ready-to-eat foods including cooked meat, e.g. using one cut board for ready-to-eat foods and a split i for raw meat.
Source: https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_130_02.html
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