FlourFlour may contain large quantities of microorganisms such as rope-forming spores as well as psychrotrophs, flat-sour organisms, thermophilic sporeformers, and molds such as Penicillium, Aspergillus, Cladosporium, Mucor, and Rhizopus. Soy flour is manufactured by a different procedure and has a higher moisture content than wheat flour. Salmonella spp. have been detected often in soy flour.
Taken from here_________________________________________________Cheeseph level of cheddar cheese: 5.90
Microbiological spoilage of mature cheddar cheese is caused by the surface growth of moulds that will cause the discolouration althought there's little penetration of or attack on the cheese. Yeast and moulds included are species of :
Penicillium (green discolouration),
Cladosporium (green to black) and
Candida (black).
Microbial spoilage of the cheese usually occur during the manufacturing or the ripening process of the cheese. if the pH is too high, pseudomonads (
defination of pseudomonads) can grow rapidly and cause sliminess. 'Gassy' cheese is effect of coliforms, Enterobacter spp., fermenting the lactose and result in production of carbon dioxide. Certain clostridia result such effect as well.
---------------------------------------------------
I think the below information is for all
MILK and MILK PRODUCTS.Hygienic milk production practices, proper handling and storage of milk, and mandatory pasteurization has decreased the threat of milkborne diseases such as tuberculosis, brucellosis, and typhoid fever. There have been a number of foodborne illnesses resulting from the ingestion of raw milk, or dairy products made with milk that was not properly pasteurized or was poorly handled causing post-processing contamination. The following bacterial pathogens are still of concern today in raw milk and other dairy products:
Bacillus cereus Listeria monocytogenes Yersinia enterocolitica Salmonella spp.Escherichia coli O157:H7Campylobacter jejuni It should also be noted that moulds, mainly of species of Aspergillus , Fusarium , and Penicillium can grow in milk and dairy products. If the conditions permit, these moulds may produce mycotoxins which can be a health hazard.
Source_________________________________________________PineapplepH level: 3.20 to 4.00
According to this
website, the possible micro-organism in pineapple is Escherichia coli 0157:H7
The temperature range for E. coli O157:H7 growth is
2.5 to 45°C, although it grows poorly at 44 to 45°C, and growth on food is rarely if ever seen below 8 to 10°C.
Typically, growth occurs with in the
pH range of 4.4 to 9.0, but E. coli O157:H7 can survive pH values as low as 1.5 in simulated gastric fluid.
There is more information on E. coli from
hereHOwever according to other source, since pineapple has a low pH level, the spoilage may be mainly caused by fungi. Below is a table of possible fungi that will cause spoilage to fruits and vegetables.
Important cause of spoilage is
Penicillium, as many of the species are able to attack the fruits. This also includes fruit-vegetables suc as tomatoes. Another one is
Phizopus. It is a soft rot which will affect most fruits and vegetables especially when they are being stored in improper refrigeration condition.
--------------------------------------------------
Canned Pineapple
Micro-organism found:
Clostridium BotulismThis bacterium lives in the soil and in the bottom of lakes, oceans, etc. It is also sometimes found in moist, low-acid food, containing less than 2% oxygen, and stored between 40° F (4° C) and 120° F (49° C). This bacterium produces a toxin that causes botulism, a disease characterized by muscle paralysis.
Proper heat processing destroys Clostridium botulinum in canned food. Freezer temperatures inhibit its growth in frozen food. Low moisture controls its growth in dried food. High oxygen controls its growth in fresh foods.
MORE updates will be coming. =D
Last modified: 6/5/07 Sunday at 7.32pm
Our product is Hawilian Pizza.
HamHam can be fresh or cured. In curing, there will be addition of salt, sodium or potassion nitrate, nitrities etc. According to the research found, nitrite and salt will inhibit the growth of
Clostridium botulinum that causes botulism. Based on
this web, the optimum temperature for toxin reproduction is 30°C (86°F), but some toxins can be produced at temperatures as low as 3°C (37.4°F), usually in fish. Toxins can be destroyed by heating foods to 80°C (176°F) for 1 minute or by simmering prepared foods for twenty minutes. It requires minimum water activity of 0.90.
Other foodborne pathogens that are associated with ham are
Trichinella spiralis, Staphylococcus aureus, and MoldTrichinella spiralis is a parasite found in hogs. Exposure of such microbes will caused
trichinosis. According to this
web, trichinosis will be killed when meat reaches 137°F. However it will be safer to heat uncooked ham to 160°F.
As for molds, it will be develops on the exterior surface of the hams. It is generally harmless and can be washed off before preparation.
Staphylococcus aureus is destoryed during processing and handling. However it can be introduced into hams again due to mishandling. The toxins that are produced cannot be destroyed through cooking. Staphylococcus aureus can grow at aw as low as 0.88.
Storage of hamUncooked or cooked ham can be stored safely in refrigerator at 40°F or lower for several days. Ham should be stored tightly wrapped to prevent drying of meat due to exposure of air. Leftover cooked ham should be refrigerated as soon as possible afer serving. It should not be leave in room temperature for more than two hours. Leftover ham should also be wrap tightly in plastic wrap or in airtight bag and store at 40°F or less.
Source of information:
click here.click here too.microbes________________________________________
I had found a website on Foodborne Illness. Go and check it out
CLICK HERE.more to come...
EdittedListeria monocytogenes on deli meat. Glass and Doyle (1989) reported the growth of L. monocytogenes in processed meat and poultry products at 4.4C.
source
What is Food Safety?It is an assurance of food, being safe from harmful microbial, chemicals and physical matters, from the receiving of raw materials to the point of consumption. It is important to ensure food safety, because consequences of consuming contaminated food sources may be fatal. Other than bringing harm to human body, it will also affected the reputation of the manufacturers as well. Hence to prevent, food safety will usually involve HACCP [Hazard Analysis Critical Control Point]. It is a process whereby the critical point of the process will be identified. At each of the point, it is critical as they have a higher risk of introducing hazardous material into the product, and/or affecting the quality of the final product. They are harmful as they will cause foodborne diseases for microbial, or even cause an outbreak if many people are to consume the contaminated food.
Food Safety also talks about practising Good Manufacturing Practices [GMP]in the food industries line. It is important to apply GMP closely to ensure not only the safety of food, but also the safety of food handlers. For example, as part of GMP, food handlers have to practise personal hygience, proper handling of raw materials and equipment etc.
Quality Assurance/Quality Checks [QA/QC]shall be carried out as well in random samples to ensure that food products meet the required specifications.
Last modified: Wednesday,4rd April 2007, 10.40pm
Research on Avian FluQuestion : How is the disease transmitted to humans?
Answer : The virus is transmitted to humans through close contact with infected chickens. Transmission occurs through inhalation of droplets of nasal and respiratory secretions from the infected chickens when they cough or sneeze as well as inhalation of dried faecal matter.
_______________________________________
Consumption of Poultry and Poultry ProductsQuestion : Is it safe to eat poultry and eggs?
Answer : Yes, the poultry and eggs available in the market are safe to eat.
Bird flu is transmitted to humans through close contact with infected live poultry. There is no evidence that bird flu can be spread to humans through the consumption of poultry and eggs. _______________________________________
Question : Is it safe to consume canned poultry products and chicken essence?
Answer : It is safe to consume canned poultry products and chicken essence. There is no evidence that bird flu can be transmitted to humans through the consumption of poultry and eggs. Moreover, all canned products undergo a heat treatment process that effectively destroys any viruses.
_______________________________________
Question : Is it safe to handle raw poultry?
Answer : Yes, it is safe to handle raw poultry. Bird flu is transmitted to humans through close contact with infected live poultry. However, you should practice general food safety precautions such as separating raw from cooked food to avoid cross contamination which can cause food poisoning.
______________________________________
Question : Are there guidelines to cooking poultry?
Answer : Consumers are advised to cook poultry meat thoroughly. Thorough cooking helps to kill any germs present in food.
_______________________________________
Question : Are there guidelines to cooking poultry?
Answer : Consumers are advised to eat food that is well-cooked. Thorough cooking helps to kill any harmful germs present. The eating of any raw or semi-cooked food, including eggs, comes with an inherent food safety risk.
Source obtained from:
Click Here
