The Importance Of Hygiene In Food Monitoring

This experiment illustrates the importance of handwashing and proves that hand washing is worth it. Since our hands are constantly coming into contact with ourselves and others, touching surfaces, grabbing objects, being sneezed into, etc., keeping our hands clean is one of the most effective, yet simple way we can take to avoid getting sick and spreading germs to others. Many diseases and conditions are spread by not washing hands with soap and clean, running warm water. “The human skin is a host to anywhere between 10,000-10,000,000 bacteria per square centimeter and since health care providers come into contact with pathogenic bacteria by being engaged in patient care, hand washing can reduce the risk of spreading diseases (page 3).” The objective of the experiment is to test the effectiveness of hand washing and demonstrate normal flora. This report presents the procedures and materials for the experiment, the experiment's results, and an analysis of those results.

The purpose of this project was to identify the identities of two unknown bacteria in a mixed broth culture by using several separation methods. To separate the organisms, a four-way streak plate technique was used to isolate the two unknown bacteria into separate visible colonies. Then after each colony were clearly isolated; the two unknowns were processed through Gram staining test to determine the Gram stain and morphology. After Gram staining, a carbohydrate test was performed on each unknown to determine if it had glucose, sucrose, or lactose fermentation. The results of the sugar test help determining which biochemical test should be performed next. The Gram positive organism was tested through a carbohydrate fermentation test, then further tested to confirm its identity through an indole and catalase test. The Gram negative organism was tested through carbohydrate fermentation test, then further tested to confirmed its identity through an indole, and TSIA test. After running four biochemical tests, the results conclude that the Gram positive unknown was Staphylococcus aureus. S. aureus was identified based on the fermentation results of the glucose test, negative indole test, and a positive catalase production. S. aureus is a Gram positive circular shaped bacterium that is very common in the U.S and is normally found in the nose, respiratory tract, and on the skin. This bacterium is usually the most common cause of infections after injury or surgery.

Testing the Effects of Bacteria Growth on a Non-Treated Vs. Treated Hand Name: Laura Torres Biology 1407-P Abstract The objective of this experiment was to test the effects of bacteria using a treated hand and an unwashed hand. Two plates of agar and a hand is used to retrieve the bacteria and then placed in a temperature where they can survive. Different types of bacteria are affected by the environment that slow down or increase the growth of these prokaryotes.

Introduction Bacteria growth on the petri dishes can be compared to bacteria growth on food. Bacteria grows on food and takes its nutrients from the food, in the same way that the bacteria in the petri dishes gets its nutrients from the nutrient agar. Also bacteria on food can spread very quickly over the food, just as it can in the petri dish. The microorganisms that contaminate food can be good and bad bacteria, as it can be in the petri dish, not all bacteria is harmful. The same common types of bacteria, like molds and yeasts, could be found in both the petri dishes and on spoiled food items.

The detection of changes of foodborne diseases patterns and variations in the contamination of food is an absolute necessity for monitoring and continuous improvement of food quality and safety. The programs, however must be cost efficient, sensitive and sensible.

Hygiene is a way to prevent health. It is important for every people to understand the good food hygiene and also good hygiene has four main things which are related to cross contamination, chilling, cooking and cleaning. In every country, there are lots of restaurant and many people have illnesses from the untruly prepared food. Therefore health inspectors should inspect the restaurant to prevent food. It is useful for both customers and restaurant owners. Health inspectors work for government and visit the restaurants and control their hygiene. The Health Inspection indicates the food institution hygiene which restaurant should have. Generally, cleanliness and sanitation for kitchen tools such as equipment and materials, and food handler’s actions is focused by inspections. It is made differently in every country. The Health Inspection document provides inspectors checklist to understand what they can do and they look for hygiene. Also the aim of food inspections is to ensure all of the food and people. There are lots of inspection for restaurant. “The most important inspection is HACCP which include some other programs such as the current Good Manufacturing Practices (GMPs), Sanitation Standard Operating Procedures (SSOPs) and Good Agricultural Practices (GAPs).” (EC 708, 2002) In this article reviews to understand

The pre-disinfection of the lab bench showed colonies of bacteria and mold, however, post-disinfection showed neither bacteria nor mold. Because of the smooth surface of the lab bench, when we cleaned the area with disinfectant, the microorganisms were wiped out completely. This not only showed the effectiveness of disinfection on smooth surfaces, but it also demonstrated that the disinfection of lab bench is important task of the lab procedure. The disinfection of lab bench can reduce the risk of potential contamination during the lab when handling microorganisms. Disinfection of the area which is another way to practice aseptic technique will prevent contamination of the samples by other microorganisms, and it will also prevent any microorganisms to leave out from the lab

Food hygiene is the practice of appropriately chilling, cooking, cleaning food and avoiding cross-contamination to prevent the spread of bacteria in food. It also refers to the practices that should be followed to ensure that food is safe and wholesome throughout the whole stages of productions to the point of sale or consumption. Food Hygiene is vital to everyone. In just about every playgroup/ nursery setting, early years practitioners are always involved in handling food in some way. (www.food.gov.uk/food-hygiene)

Food industries not only consider consumer attitude, food type, safety, domestic and international regulatory requirements in its quality practices, they also have to deal with human health and give priorities to the organoleptic and nutritional value. These two components (organoleptic and nutritional value) are very sensitive to any microbial or autocatalytic change. In the food industry a contaminated product is discarded, emphasis is on personnel hygiene and sanitation. Serious consideration is given to contamination that may spoil the food and or lead to foodborne

Epidemiologists, those who study the origins and causes of disease, have been monitoring the epidemic of food borne illnesses since 1864 (CDC.int). According to the Center for Disease Control and Prevention (heretofore refereed to as the CDC) approximately 1 in 6 Americans (roughly 48 million) contract food poisoning every year. Of the infected, on average food borne illness are responsible for 128,000 hospitalizations and 3,000 deaths per year as reported in the CDC 's 2011 Emerging Infectious Diseases. The CDC has identified 250 diseases stemming from from viruses, parasites, and bacteria as well as chemical contamination which disseminates by natural and manufactured chemicals or by toxins produced by microorganisms. In the onslaught of food borne illnesses salmonelleosis and campylobacteriosis are the main culprits.

The issue of food-borne illness is a highly international problem and also a contributing factor to the reduction in economic growth. The contamination of food with pathogens and other toxins is a public health concern. Hence it is paramount to teach people who deals with food, whether used for exports or locally to practice proper hygiene when handling food. The prevention of these food- borne diseases is a team effort which starts form the moment the food item are bought from the market and then taken to the factory for processing.

Bryan, FL. (1999). Procedures to Investigate Foodborne Illness Fifth Edition (p. 119). Des Moines, IA: International Association for Food Protection.

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,

Food contamination is a serious issue because it results in foodborne diseases. Hence, awareness of potential sources of food contamination is an important component of good nutrition.

According to foodborne disease Annual reports in New Zealand of 2014, about 524 cases (49.9%) of foodborne disease were recorded in commercial food operator settings like restaurants, takeaways, mobile stalls, supermarkets and other food outlet (Annual report concerning foodborne disease in New Zealand, 2014). This shows that there were high number of outbreaks reported in New Zealand related to food bacteria’s and micro-organisms.