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Food Learning Jurnal

Food Learning Jurnal

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Published by: Mohamad Arif Nasaruddin on Nov 24, 2011
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DEPARTMENT OF BIOLOGYFACULTY OF SCIENCE AND MATHEMATICUNIVERSITI PENDIDIKAN SULTAN IDRISFood Science and NutritionSBK3023Title:
Food Safety Experience
Lecturer:
Dr. Hasimah binti Alimon& Dr Shakinaz Desa
Group Members:
NameStudent ID
Ng Seng Wei D20091035105Mohamad Arif Bin NasaruddinD20091035123
INTRODUCTION
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FOOD SAFETY Food safety
is a scientificdiscipline describing handling,preparation, and storage of food inways that prevent foodborneillness. This includes a number of routimes that should be followed toavoid potentially severe healthhazards.Food can transmitdiseasefromperson to person as well as serveas a growth medium forbacteria that can causefood poisoning.Debates on genetic food safetyinclude such issues as impact of genetically modified foodon healthof further generations and geneticpollution of environment, whichcan destroy natural biologicaldiversity. In developed countriesthere are intricate standards forfood preparation, whereas inlesser developed countriesthe main issueis simply the availability oadequatesafe water, which isusually a critical item. Intheory food poisoning is 100%preventable.
EXPERIENCEBAD BURGER
Food poisoning is a very scarysituation, especially now that theswine flu, otherwise known as theH1N1 virus, as well as variousbacteria inflection and viralinfection are on the loose. Iremember when I suffer frompoisoning, after eating a burgerfrom stall sold around Taman U,UPSI. Although I did not have to goto the hospital, I did vomit. Luckily,I vomited after eating maybe athird of the burger, and I did mybest to rinse out my mouth withwater. The hamburger, or perhaps
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the meat is contaminated by thetools that making the burgers butnot at lethal levels of toxicity. Anyways, the sodas were clean, andmost of times I had eaten at there,so I didn’t really think much aboutit.
FOOD POISONING
Foodborne illness results fromeating food contaminated withbacteria (or their toxins) or otherpathogens such as parasites orviruses. The illness range fromupset stomach to more serioussymptoms, including diarrhea,fever, vomiting, abdominal cramps,and dehydration. Harmful bacteriaare the most common causes of foodborne illness. Some bacteriamay be present on foods when youpurchase them. Raw foods are notsterile. Raw meat and poultry maybecome contaminated duringslaughter. Seafood may becomecontaminated during harvest orthrough processing. There areseveral very famous microbes thathad made the ten most wantedlists when it comes to foodpoisoning and even if you don’texactly what they are, you haveprobably heard of most of them.
Salmonella:
Found inundercooked poultry, eggsand dairy products mostly,but also in meats. Althoughone of the most well-knownof food poisoners, not onewith the higher risk. One of the problems with Salmonellais that the food that iscontaminated generallydoesn’t smell or look bad. If you prefer your egg sunny-side-up or soft-boiled. Youare putting yourself at risk.Also, don’t eat undercookedhamburger.
Listeria:
This one can makeitself known in vegetables, aswell as uncooked meat sinceit is found in water and soil.Processed foods such as softcheese, hot dogs aresubjected to contaminated aswell. The nice thing is thatyour chances of gettinginfected are pretty low. Thebad thing is that the prisoneris a coward: most of itsvictims are newborns, youngchildren, elderly people andpregnant women. Keep safeof buying only pasteurizeddairy products and keeping aclose eye on the date on thefood labels.
E.Coli:
Most contaminationoccurs in undercookedground beef, but it can alsobe passed from one personto another, including byswimming in contaminatedwater. The ground beef should be a clue that yourrisk of coming down with thisone is high. We arehamburger nation, after all.Protect yourself by looking atyour hamburger to makesure it’s cooked all the waythrough and when cookinghamburger yourself don’t eatuntil you’ve gotten rid of allthe pink. Also try to avoidany unpasteurized milk or juices or cider and make sure
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