Table of Contents Show
- Food Contamination Statistics in the United States
- What are The Types of Food Contaminations?
- Which One of the Following Food Contaminations is Best Prevented by Cooking to Safe Temperatures?
- What are the Correct Temperatures for Foods
- Frequently Asked Questionsestions (FAQs)
Food contamination has become a major concern in the United States and the whole world in general. Some, if not most of these contaminations have been traced to undercooking. This tragedy sickened 732 individuals.
Since then, the need to prepare meals correctly has been greatly stressed in order to maintain control over safety.
This article will help you know the various types of food
This article will help you know the various types of food contamination. Also, I will tell you why it is crucial to cook foods at safe temperatures.
Most importantly, we will answer the question, “which one of the following food contaminations is best prevented by cooking to safe temperatures?”. We will do this by comparing the effect of heat on various food-contaminating organisms.
Food Contamination Statistics in the United States
The Center for Disease Control (CDC) confirms that foodborne illness is prevalent and expensive but also avoidable.
- One in every six Americans becomes sick from contaminated food or beverages each year (CDC)
- 3,000 people die as a result of foodborne diseases (CDC)
- Foodborne diseases cost the country more than $15.6 billion per year (USDA)
What are The Types of Food Contaminations?
Food contamination can be classified as being either physical, chemical, or biological.
Physical Food Contaminations
Physical contaminations are Plastic (usually from packaging). Dirt (from fresh produce that has not been adequately washed). Pips, stones, bones, or shells. Debris from pests (such as fur or droppings)
Chemical Food Contaminations
This type of contamination happens when chemicals infect food. Cleaning products and pesticides and herbicides from unwashed fruits and vegetables are two of the most typical sources of chemical contamination.
Chemical pollutants include industrial chemicals and agricultural pesticides.
Biological Food Contaminations
The major causes of biological contaminations are food bacteria, viruses, yeasts, molds, and various pathogens.
Which One of the Following Food Contaminations is Best Prevented by Cooking to Safe Temperatures?
Many conditions affect foodborne pathogens (food-contaminating organisms). Cooking is one of the conditions. Other conditions that affect the activities of these food-contaminating organisms are little moisture, high salt concentration, and environmental acidity.
When it comes to Biological contaminants, cooking is an effective means of preventing these organisms from causing foodborne illness.
Our major concentration is on Miracle poison (botulinum), E.Coli (Escherichia coli), Samonella and acidophilus. We will try to discuss the effect of heat on these four biological contaminants.
E. Coli (Escherichia coli)
E.Coli is a deadly bacteria. You find it mainly in the intestinal tract of humans and their feces. The dangerous bacteria have a way of easily entering tap water, raw foods, meat, and raw fish hence causing foodborne diseases.
Also, apart from food, the surfaces of kitchen utensils serve as a harbor for E. Coli.
Some of the symptoms of this particular disease include:
- Diarrhea may range from mild and watery to severe and bloody.
- Stomach cramping, pain, or tenderness.
- Nausea and vomiting, in some people.
The incident that led to the affliction of 700 customers was a result of partly cooked food at a temperature of 60°C. There were suggestions that this was caused by the E.Coli bacteria.
As deadly as E.Coli is, applying the correct temperature can kill it. Food cooked at a temperature of 71°C is likely to be devoid of the bacteria.
Miracle Poison (botulinum)
Clostridium botulinum bacteria causes the sickness “Miracle Poison.” The sickness is very deadly as it can lead to death. Its major symptoms include:
- Difficulty swallowing.
- Muscle weakness.
- Double vision.
- Drooping eyelids.
- Blurry vision.
- Slurred speech.
- Difficulty breathing.
- Difficulty moving the eyes.
Botulinum is a major contaminant of canned foods. These foods are stored in very low-oxygen compartments. Because the bacteria can not survive in the presence of oxygen, it seeks comfort in low-oxygen environments hence ready-to-eat food.
Clostridium botulinum is relatively stable to heat. This means it can tolerate a degree of high temperature, unlike E.Coli.
You can never kill the spores of this bacteria by cooking food. One can only achieve the termination of its spores by the various conditions of sterilization.
One can reduce the activities of this bacteria if the person achieves a temperature of 70°C. It is also possible to kill this bacteria at a higher temperature of 85°C.
But the unfortunate part is that the spores will still be alive. And these spores have the ability to regenerate.
Relatively, we don’t refer to this as a dangerous bacteria because it is beneficial to humans. But the real problem comes when it comes in contact with food, it can spoil the food.
The major side effects of these bacteria are as follows:
- Mild upset stomach.
- Gas and bloating.
Lactobacillus is the bacteria responsible for the disease. You can limit the growth of the bacteria by heating the food to about 46°C.
Remember, only the limitation of its growth can be achieved by heating. Killing the bacteria is not done by heating the food item.
Salmonella may develop on a variety of goods, including eggs, meat, and poultry. Salmonella infection can cause fever-like symptoms, cramping, and vomiting.
Individuals must completely prepare raw items and avoid cross-contamination in the kitchen to eradicate harmful microorganisms on meals. Ready-to-eat meals, for example, should be kept in separate containers and kept apart from raw meats.
Summarily, the answer to the question, “which one of the following food contaminations is best prevented by cooking to safe temperatures?” is Escherichia coli.
What are the Correct Temperatures for Foods
The proper meal temperature varies according to the food item. There is no specific temperature for all food items. But here are a few heating guidelines you would like to follow for certain food items.
Raw Meat – Try cooking Products like veal, lamb, cattle, hog, and deer until their internal temperature reaches 160 degrees Fahrenheit.
Egg Products – For any product you make from eggs, like sauce, make sure you heat to 160F or until the yolk and egg whites are firm.
Seafood: Make sure you cook your shrimp, fish, crab, lobster, and oyster to at least a temperature of 165F.
Leftover Meat: To guarantee safe consumption, make certain you heat leftover meats at 65F
Cooking these foods at the recommended temperatures kills microorganisms that might cause food poisoning and diseases. Furthermore, germs may develop on food long after it has been properly cooked.
As a result, hot meals should be kept at or above 140°F. Cold goods, such as vegetables and dairy products, must be kept at or below 40 degrees Fahrenheit.
Frequently Asked Questionsestions (FAQs)
Question 1. How can we prevent food contamination in temperature?
Answer: Chill: Refrigerate promptly. Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. Keep your refrigerator at 40°F or below and your freezer at 0°F or below, and know when to throw food out before it spoils.
Question 2. What are the 3 types of food contaminants?
Answer: While there are many food safety hazards that can cause food contamination, most fall into one of three categories: biological, physical, or chemical contamination.
In many cases, a single hazard can introduce more than one type of contamination to food.
Question 3. What food items need time and temperature control for safety?
Answer: Foods that need time and temperature control for safety—known as TCS foods—include milk and dairy products, eggs, meat (beef, pork, and lamb), poultry, fish, shellfish and crustaceans, baked potatoes, tofu or other soy protein, sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, untreated garlic and so on.
Question 4. Why are temperature requirements important in food safety?
Answer: Controlling the temperature of food is extremely important in ensuring that food is safe to eat, and you must ensure that food is always cooked, cooled, chilled, or reheated properly to minimize the risk of harmful levels of bacteria in the food that you sell.
Question 5. What are the three guidelines for temperature control food?
Answer: Food must always be thawed, cooked, cooled, reheated, and served at the correct temperatures in order to minimize the amount of time spent in the Temperature Danger Zone.
It is difficult to exhaust the importance of eating food that is heated to a safe temperature. At all times we are responsible for our safety.
We suffer the consequences of our actions. To this effect, it is advisable that we adhere to strict food safety. This will go a long way towards preventing food contamination and eventually food poisoning.
- cdc.gov – Fast Facts About Food Poisoning
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