Hello everyone, it’s been a long time since my last post eh? Almost a month if I’m not mistaken. Don’t worry, I’m back again _(:з」∠)_
Before we start with this week topic, please read the
small warning below.
⚠ ⚠ ⚠ THIS POST MAY AFFECT YOUR APPETITE, PLEASE CONSIDER CAREFULLY BEFORE CONTINUE READING ⚠ ⚠ ⚠
Okay I admit, that warning is just to throw you off since I won’t write much in this topic. Why? ‘Cause even if you don’t mind losing your appetite, I do.
(And because I’m lazy)
Enough fooling around, let us get to the main point aka the topic of this week: FOOD.
I’m sure that good food is something most people can’t resist, I certainly won’t. Depending only the property of food, it was divided into groups:
Further reading: http://www.thelovechef.com/kids/food_groups.html
Temping, isn’t it? But there are hazards in the food you consume daily, you know?
Let’s talk about chemical hazards first.
In food production and processing, chemical contamination can happen at any stage. Chemicals can be quite helpful, especially when it comes to food production (like pesticide on vegetables) but if the amount was not controlled it can be quite dangerous. Chemical factors in food can be sorted into 3 categories:
- Naturally occurring chemicals: “These are toxins produced by plants, animals or microorganisms (ex: aflatoxins in peanuts, poisonous neurotoxins in mushrooms, scrombotoxins in fish).”
⇒ May cause food poisoning symptoms or intoxications.
- Intentionally added chemicals: These chemicals are intentionally added to food at some point during the food’s growth and distribution. They are safe when used at established safe levels but if they exceed this level, they can be really dangerous.
- Unintenionally or incidentially added chemicals: These chemicals are incidentially added to food. Most incidental chemicals have no effect on food safety, and others are only a concern if they are present in too high an amount.
After chemical, the next hazards may appear in food is physical hazards.
“Physical hazard is any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product. These foreign objects include, but are not limited to bone or bone chips, metal flakes or fragments, injection needles, BB’s or shotgun pellets, pieces of product packaging, stones, glass or wood fragments, insects or other filth, personal items, or any other foreign material not normally found in food products.” Personally, beside bones, I found other physical hazard is quite unlikely to appear in food but hey, unlikely doesn’t mean it’s impossible so just keep this in your mind and be carefully when eating especially if you eat outside alright?
Last but not least is microbiological hazards. You may fell familiar with terms like yeasts, molds, bacteria, viruses and protozoa since microorganism are so widespread, there are no way you can completely avoid them. However, please remember it is important to understand when to be concerned about them and how to deal with them.
Some microorganism can be good for your health or even make food better if you use them right but some (particularly pathogens) can spoil your food. Spoiled food are extremely undesirable and need to be avoid at all cost as will cause bad effect or even disease to your health.
Food risks can be manage by legislation. For instance:
- RASFF (Food and Feed Safety Alerts)
- EFSA (European Food Safety Authority)
- HACCP (Hazard Analysis Critical Control Point)
Food Safety Management: A Practical Guide for the Food Industry. Edited by:Yasmine Motarjemi and Huub Lelieveld