Food

Question

How do I prevent cross-contamination (the transfer of harmful bacteria to food from other foods) when using a cutting board?

Answer

Regardless of the type of cutting board you prefer, wood or a nonporous surface, consider using one for fresh produce and a separate one for raw meat, poultry, and seafood. This will prevent bacteria on a cutting board that is used for raw meat, poultry, or seafood from cross-contaminating a food that requires no further cooking. Always use a clean cutting board. Wash cutting boards with hot, soapy water after preparing each food item. After washing, you may choose to sanitize the cutting boards with a solution of 1 teaspoon liquid chlorine bleach per quart of water. Flood surface with the bleach solution and allow it to stand for several minutes. Rinse with clear water and air or pat dry with clean paper towels. Another good and easy way to wash the cutting board is to run it through the dishwasher after use. Non-porous acrylic, plastic, glass, and solid wood boards can be washed in a dishwasher (laminated boards may crack and split). If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood. Once cutting boards become excessively worn or develop hard-to-clean grooves, you should replace them. Even plastic boards wear out over time.

Question

How do bacteria spoil food?

Answer

There are different spoilage bacteria and each reproduces at specific temperatures. Some can grow at the low temperatures in the refrigerator or freezer. Others grow well at room temperature and in the "Danger Zone." Bacteria will grow anywhere they have access to nutrients and water. Under the correct conditions, spoilage bacteria reproduce rapidly and the populations can grow very large. In some cases, they can double their numbers in as little as 30 minutes. The large number of microorganisms and their waste products cause the objectionable changes in odor, taste, and texture.

Question

Do spoilage bacteria make people sick?

Answer

Most people would not choose to eat spoiled food. However, if they did, they probably would not get sick. Pathogenic bacteria cause illness. They grow rapidly in the "Danger Zone" – the temperatures between 40 and 140 °F – and do not generally affect the taste, smell, or appearance of food. Food that is left too long at unsafe temperatures could be dangerous to eat, but smell and look just fine. E. coli O157:H7, Campylobacter, and Salmonella are examples of pathogenic bacteria.

Question

What are spoilage bacteria?

Answer

Spoilage bacteria are microorganisms too small to be seen without a microscope that cause food to deteriorate and develop unpleasant odors, tastes, and textures. These one-celled microorganisms can cause fruits and vegetables to get mushy or slimy, or meat to develop a bad odor.

Question

What about irradiation of food ?

Answer

Irradiation is a comparatively new method, one method among many, of safe food preservation. It is, however, the only method (apart from ultra-high pressure) of pasteurising without use of heat, and can therefore be valuable in a limited number of cases; for example, soft fruits and prawns, where quality is retained better than in heat pasteurisation. It is a controversial technique but, despite media scare stories, tests show that it is a safe and reliable process. Whether, and to what extent, it will be used for any particular food in a country will depend on govermental approval, economics and public acceptance. As irradiated foods come on the market, so long as there is a continuing public demand for unirradiated versions they will obviously continue to be marketed alongside the irradiated versions. But where the quality and safety of the irradiated products prove superior, and the economics are viable, concerns will in time disappear. This is exactly what happened a few generations ago when similar concerns were expressed about permitting pasteurisation of milk; yet today people happily and safely drink pasteurised milk. No doubt the same will occur with acceptance of irradiated foods in the future.

Question

What is food poisoning?

Answer

Food poisoning is illness caused by any harmful amount of a natural or contaminating substance in a food, but especially illness caused by some highly infective kinds of bacteria. If not prevented -- as it can be by care and good hygiene -- some kinds of bacteria can grow to large numbers in food and produce toxins (poisons) some of which are difficult to destroy by cooking. Other kinds can cause illness by growing to large numbers in the digestive system. Symptoms include abdominal pain, diarrhoea and vomiting, and may last from a few hours to a few days. In extreme cases food poisoning can prove fatal, especially to babies, the elderly and others with weakened immune systems.

Healthy Food Choices

Also Listen To:

Warning Date	2014-12-07

SFDA Warns from Using “ Zino Coffee Product”

2014-12-07

SFDA Warned consumers from using ‘Zino Coffee’ product which is manipulated with pharmaceutical material and having false medical claims.

SFDA stated that the product is marketed by Itarat Stores and Websites as a natural and efficient product for curing several diseases. Analysis of the product by SFDA laboratories revealed that such claim is false and incorrect and faked with pharmaceutical materials.

To report sector-related issues
Call Centre 19999

Other Warnings

All Warnings

Warning Date	2013-11-24

SFDA Warns from Using ‘PRAN’ Turmeric Powder as it Exceeded the allowed limit of Lead

2013-11-24

SFDA has collected several samples of Turmeric Powder, produced in Bangladesh, to ensure that it complies with the standard specifications for the maximum allowed limits of heavy metals. Laboratory analysis results of Turmeric Powder produced by (PRAN AGRO LTD.) showed that the product is contaminated with Lead exceeding the maximum. The product is packed in carton containers in different weights, production & expiry dates.

To report sector-related issues
Call Centre 19999

Other Warnings

All Warnings

Warning Date	2013-09-09

SFDA Declares that Samples of Similac Gain Plus 3 Infant Milk Powder are free from contamination

2013-09-09

SFDA declares that the analysis result of samples of different lots of Similac Gain Plus 3 Infant Milk Powder , previously sent to accredited international laboratories specialized in the analysis of Clostridium Botulinum bacteria revealed that they are free from this microbe.

To report sector-related issues
Call Centre 19999

Other Warnings

All Warnings

Subscribe to Food