Considerations of Food Safety

“Ajax Spray ‘n’ Wipe” specifically states that it kills E. coli. This is because of the lactic acid in the spray, which is used as a natural antibacterial agent.” ("Colgate-Palmolive | Product Ingredients"). Lactic acid kills unwanted bacteria especially in food which is where E. coli is often found and transmitted, of which meat is the most common cause. Vinegar was chosen as a substance because “it can be used as a bleach alternative” (“Disinfectants: A Guide to Killing Germs the Right Way”) and bleach kills E. coli. It is also used as an everyday cleaning product. The last substance chosen was salty water because it is thought that salt kills bacteria. Much of the world’s population has access to salt and if the experiment proves that salt kills E. coli it would be a helpful factor for further treatment of the

Things that are used commonly by students and staff should be routinely disinfected to ensure the health and safety of the people using the provided materials. Bacteria is related to disease (American Association for the Advancement of Science, 1885) Previous studies on the surface of a high school telephone showed that the phones had an uncountable number of bacteria colonies (Yalowitz, 2003). We know that surfaces used by the public often become contaminated because of the bacteria on peoples hands. A study on the bacteria on peoples hands showed that 28% of people have fecal matter on their hands (Judah, 2010). A study done on the contamination on public doorknobs showed that over 86.7% were contaminated (Nworie, 2012). This experiment was to show us how much bacteria is on the surface of the things we use

Regulation (EC) 852/2004 of the European Parliament and of the Council on the hygiene of Foodstuffs

The purpose of this lab was to study the effectiveness of different antibacterial substances by measuring the zone of inhibition for the bacteria Escherichia coli. Which 10% soap solution, 10% household cleaning solution, or 10% disinfectant solution be the most effective in removing bacteria? This is an important question because it is useful in everyday life by deciding which solution would be most effective in removing bacteria.

Seasons are changing and hand sanitizer is coming out. People cough, sneeze, and pass germs to one another. Hand sanitizer may seem like an easy way to get those germs off your hands, but what one may not know is hand sanitizer can be more harmful than they may think. Between the chemicals breaking down you’re immune system and false ingredient advertising, hand sanitizer is not so good after all. Hand sanitizer is not the solution to all germ problems.

The housecleaning products that generally contain the upper mentioned chemicals that you must stay away from if you want to save yourself of a nasty irritation are furniture polish, mildew removers, dish soaps, fabric softeners, all-purpose cleaners, disinfectants, dish detergents, and laundry detergents.

All health professionals want to know how to stay healthy and to prevent the spread of illness to others. Yes, to make sure everyone is using the best hand sanitizer in schools to help reduce illness and missed school days. “For alcohol-based hand sanitizers, the Food and Drug Administration (FDA) recommends a concentration of 60% to 95% ethanol or isopropanol, the concentration range of greatest germicidal efficacy. While nonhealthcare groups also recommend alcohol-based hand sanitizers, they usually do not specify an appropriate concentration of alcohol.” Reynolds al.

Thanks to modern technology, farmers and ranchers are raising more food and crops on less land and profiting more from it. One concern that every farmer faces is providing wholesome food and high quality products, such as fresh fruits and bacon. The farmers only want to sell the freshest products they have. The first step is making sure that the food is properly stored. Second is making sure that the farmers handle the food properly to prevent food-borne illnesses; that is of major importance. Not only do farmers take care of the handling, but the FDA also has put into play even more coverage to protect the food you eat. These ways and many more are how people are protecting your food and

over a three year period that when the use of alcohol rubs increased from 3.5 to 16.4

Good disinfectants are responsible for working against all kinds of infectious agents without ruining tissues. (Page 349)

Food and food products purchased in supermarkets around the world are known to have chemicals to kill bacteria, improve food safety, and increase shelf life. According to an article on Waking Times, meat and poultry purchased in markets are known to have at least 10 chemical additives including Sodium Benzoate, Sodium Proprionate, Benzoic Acid, Nitrites and nitrates, as well as traces of antibiotics that were given to the animals (Longo). However there is another way to fight off bacteria and harmful organisms, and its food irradiation. Irradiation does not make food radioactive, compromise nutritional value or noticeably change the taste of food (“Food irradiation: What you need to know.”). Irradiated food is more expensive to produce due

Pathogens on the surface are eliminated physically by disinfectants. The mode of operation comes in the form of chemicals, diluted or undiluted for cleaning and by heating; we have noticed this process used in the milk preservation through pasteurisation whereby milk is heated at a very high temperature to kill pathogens. The application of disinfectants varies widely in use for the different settings. For healthcare cleaning to control and keep out pathogens, ethanol is the number one choice used to disinfect and sanitise floors, operation surfaces and surfaces touched the most by people like doors and door closing aids. The liquid based disinfectant normally gets rid of bacteria if it is in the right dilutions or measurements. There are iodine and chlorine based disinfectants both targeting pathogens. The latter is generally used in water treatment and food hygiene and the former widely used for making surgical instruments to render them free from pathogens, thus sterilisation. Antimicrobial

People all over the world are starving for fresh, uncontaminated food. Insects, pests, and invisible microorganisms are not what the public want to find on their dinner plates. Throughout history, life has depended on ways of treating food to reduce or destroy these naturally occurring harmful contaminants and to enable foods to be stored after harvesting so that they can be saved for use at other times of the year. With increasing populations and the growth of cities, it is even more important to be able to preserve food so that it can be transported over considerable distances and stored for long periods before it reaches the consumer.

Food is an essential constituent in human life. Nevertheless, some foods can be detrimental to a person’s organism by causing life-threatening diseases. For that reason, food safety comes into play. Food safety is a scientific discipline describing handling,

The stability of a food supply is often the most important thing a society can offer to its people. However, in a changing global environment filled with bacteria, viruses, and disease, scientists and farmers have continually tried to find ways to make food safer for consumers. The normal way currently is to use pesticides and preservatives to keep diseases at bay and keep food from going bad and possibly causing harm to those who eat it. Some researchers, however, are still looking for safer and more effective ways to preserve food, and the idea of food irradiation has been around since the early 1900’s. Anything involving radiation often scared consumers and makes them not trust the quality of the food, because they do not believe that