Essay about Cross Contamination In Fast Food

Cross contamination is critical matter and does go unnoticed. It’s not something many think about when out eating out, or preparing there own food at home. The remainder of this essay will include what is cross contamination and its symptoms, what prevention methods should be taken along with examples of food being contaminated. When an individual decides to eat out or eat at fast food restaurant’s they do not think of the harmful effects that could occur when an individual’s food is being handled by one another.

Cross-Contamination is the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effects to humans and facilities. (Google Search). Unfortunately 48 million of American’s suffer from crosscontamination, that’s roughly one and six in the Untied States. (“Centers for Disease control and Prevention”) Cross Contamination One way cross contamination could happen is through food and kitchen tools and surfaces from raw food products. Microbes can be transferred from one another by using the same knife, cutting board or other kitchen utensils without washing the surface or utensils in between uses. A food that is fully cooked can become re-contaminated if it touched by other raw foods or drippings from raw foods that contain pathogens. ” Says the Minnesota Department of health.

Humans carry many germs and can spread them through food preparation for instance rubbing the nose while preparing food helps spread germs, sneezing or coughing near food, if a food handler or anyone else sneezes or coughs near uncovered food, then the food almost will certainly be sprayed with bacteria. Licking or touching food while it is being handled. “Human saliva carries’ staphylococcus bacteria, a group of bacteria that can cause number of diseases as a result of infection of various tissues of the body, and can be passed on to the food. (Stoppler, “Staph Infection”) Not washing hands after using the restroom during food handling. Also not many would think, but the way food is placed into a refrigerator is a risk of contaminating food. If meats, poultry and seafood are placed above one another and or not packaged correctly juices or drippings could leak into each other and now the food has become contaminated. Also take into consideration that when marinating food it should always be kept in the refrigerator and not on the counter or on cutting boards out in the open.

Any sauces that are used to marinate any raw meats, poultry and/or seafood should not be used on cooked foods, unless it is boiled just before using. Contamination Through Salmonella “Food which has become contaminated with harmful bacteria does not always taste bad. Most of time it looks, smells and tastes like it normally should,” (8. 1 Food poisoning) some foods causing food poisoning more than others and need to be cooked properly and or kept in the refrigerator. This is includes meat, poultry, seafood, eggs, ham, milk and other dairy products.

Salmonella is one of those bacteria’s that can be cooked out of food. Salmonella is a bacterium that occurs mainly in the intestine, especially a serotype causing food poisoning. (Google Search) People can get salmonella by poor handling practices in the home or in food outlets serving hundreds of people a day, or when seafood is caught in polluted water or eggs with dirty shells. Ways to prevent Salmonella are ing food all the way through to correct temperatures, “Do not eat or drink foods containing raw eggs, or raw (unpasteurized) milk. (“Quick Tips for Preventing Salmonella”) Always wash hands, cutting boards and other kitchen utensils properly. Purchase from reputable suppliers. How can biological, physical and chemical hazards cause contamination? Biological, physical and chemical hazards can be a big part in cool contamination of food.

Biological hazards can come from raw material or food processing for example microorganisms live in air, dirt, fresh and salt water, skin, hair, animal hair and plants. (2. ) Physical hazards are potentially harmful and could cause things like internal bleeding, these are materials such as glass and metal shavings from cans or other foreign objects that are likely to cause choking or any injury. (2. 10) Chemical hazards can happen nearly at any stage in food processing or production, chemicals can help you sanitize and clean surfaces (2. 9) or even help your food such as pesticides on fruits and or vegetables if any of these types of chemicals are exposed call poison control and find out quick and fast what cautions should be taken.

Those are just few of many ways food can be contaminated. Foodborne Illness causes Contamination Once harmful bacteria spreads through foods and humans consume it this could cause a foodborne illness. A foodborne illness is when two or more people get sick by consuming the same food as one another, caused by food contaminated with bacteria, viruses, parasites, or toxins. There has been more than 3 million US cases per year. Usually spread through contaminated food or water, normally this is self-treatable and self-diagnosable, however lab tests are required in order to be considered a foodborne illness outbreak.

People may experience pain in the abdomen, dizziness, headache, diarrhea, fatigue, fever, vomiting and nausea. There are three main causes of foodborne illness 1. Improper temperatures • Freezer temperatures 0 *For lower • Refrigeration temperatures below 41 *F or lower required 2. Poor personal Hygiene • Hand washing with cold/hot running water with soap for 20 seconds · Cough and sneeze away from food • People with infections/sores must wear bandages and gloves, are not allowed in kitchen till fully healed

3. Cross contamination • Hands to food properly wash hands after handling raw meats • Food to food do not store raw foods over cooked foods or vegetables • Equipment to sanitize utensil between uses, clean as you go (“THE THREE MAIN CAUSES OF FOODBORNE ILLNESS. pdf”) Food can be contaminated with dangerous microorganisms at any point before consumption. Not many know but humans are the number one source of contaminated food. However most of the time proper cooking when food is contaminated can reduce or eliminate the chances of a foodborne illness.

Contamination through E. Coli Food can be contaminated by a wide verity from not washing hands properly, storage and cooking temperatures, Storage and cooking temperatures affects many pathogens need to multiply to a larger number before enough are present in food cause disease. If food is not refrigerated properly or is left out it is easier for food to grow rapidly. (“8. 2 How bacteria grow and multiply”) This is known as the temperature danger zone. Bacteria grows most rapidly between 40 degrees *F 140 degrees *F. Never leave food out of refrigeration over 2 hours. Also contaminations through animal waste, such as Escherichia coli or E.

Coli this bacterium found in the environment, foods and intestines of people and animals. This disease can cause respiratory illness, and possibly death. Symptoms Spoiled, or contaminated food can cause a foodborne illness, making humans very sick. Once human bodies have digested contaminated food and develop and foodborne illness they acquire symptoms like nausea, headache, vomiting, diarrhea, dehydration, abdominal cramps, chills, and fever. “This type of sickness is often referred to as “stomach flu”… Therefore, it is critical that food must be prepared and handled carefully. (Altamira, “Cross Contamination Article”) Prevention

• Always remember to wash hands thoroughly for 20 seconds under hot/warm water with soap than sanitize. Do this regularly, before and after using the restroom, touching different types of meats, poultry and seafood. • Do not crowed refrigerators, that way food is kept at correct temperatures and not put into the temperature danger zone · Place food accordingly in the refrigerator, all meats, poultry, and seafood kept at the bottom, not stacked on top one another (remember not to crowd) so juices do not drip.

Than vegetables and ready-to-eat food in the middle and top of the refrigerator. Leave eggs and milk products in original containers and should be placed on the refrigerator door. • Wash and sanitize all kitchen utensils and surfaces on a regular basis. • If sick do not cook nor come into the kitchen until well • If you develop any sores or cuts use bandages and gloves if not, stay out of the kitchen area until properly healed. • Use separate/ color coordinated cutting boards • Purchase from reputable suppliers Conclusion

Cross contamination is serious and does goes unnoticed by many. Taking care of food is very important because it will be around forever and it is a number one way to nourish the human body. Sometimes it could be just a small”stomach flu” or could be as serious as E. Coli and could cause death. Being cautious of how food is handle will keep most safe. Also taking all prevention methods cautiously to avoid any critical hazards causing cross contamination.