Health hazard assosiated with food

This follows a descending order of seriousness: Microbial contamination Inappropriate eating habits Environmental contamination Natural toxic constituents Pesticide residue Food additives Factors affecting bacterial growth The availability of nutrients preferred pH temperature Atmosphere.

PH A slightly acidic or neutral ph 7 is needed for optimal growth for most bacteria; yeasts prefer a more acidic environment of ph 4.5 and moulds prefer 3.0 Temperature Most bacteria grow well at temperature between 5 to 60 degrees, this is called temperature danger zone. Below 5 degrees the bacteria becomes less active, freezing does not destroy all bacteria. At temperature above 60 degrees microbe growth is slowed down and most microbes are destroyed at temperature above 80 degrees. Gas atmosphere An aerobe requires oxygen for growth; an anaerobe prefers an oxygen-free atmosphere. Moulds are aerobic while yeasts can be both aerobes or anaerobic. Moisture Micro-organism need water to survive well

Five keys to safer food

Keep clean-eg washing hands,surface and equipments Separate raw and cooked-eg eperate meat,pultry and seafood from other food Cook thoroughly-especially meat,poultry,eggs and seafood Keep food at safe temperatures-below 5 degreee in the fridge and dont thaw food at room temperature. Use safe water and raw materials-eg select fresh and wholesome foods.

Basic principles of cooking Conduction-The food or container comes in direct contact with a hot surface eg. Egg on saucepan or steak on BBG grill. Convection-The food is heated by hot air or liquid moving around the food. Example include boiling past or potato in a pot. Radiation-The food is cooked by heat waves which bounce off the top and sides of the heating chamber eg bread in toaster The choice of cooking method depends on: Type of food-Tougher cuts of meat require long, slow moist cooking while fish is usually cooked on a grill or barbecue. Style of food-Foods served with crispy outer layer need to be baked or deep fried. The soft tender chicken is usually achieved through simmering. Quantity of food-custard for 2 can be quickly made in the microwave,while cooking spaghetti bolognase for 50 people requires a piece of equipment like a brattpan.

Dry heat cooking methods are more suitable for: Tender cuts of meat Fruits or vegetable that require a crisp outer surface Cake, bread and pastries

Moist heat pmethod is used for: Large cut of meat Or the preserve flavour in certain foods