It is very important to know, as well as, fully understand exactly how to follow food safety guidelines as part of cooking. Why is that? Because, to be honest, it is food safety guidelines that ensure the overall eating and good health of all those who live in your home. No one wants to make anyone they know or love get sick from eating something that they themselves had prepared in the home kitchen. Therefore, practicing good safety guidelines in the home kitchen is essential, as you don’t want to make your guests or customers sick. You can avoid this risk by simply following some easy guidelines. What exactly is a food-borne illness? Read on to learn more. You will be very glad that you did.
How does food borne illness happen?
Food borne illness is what does happen when food gets contaminated in some kind of way. What are the three different types of varying food contaminations? They are no other than these. They are biological contamination, physical contamination, and chemical contamination. Biological contamination occurs when bacteria, viruses, and or mold do get into food and infect it somehow. Physical contamination occurs when hair, bits of plastic, and other things do get into food. Chemical contamination happens as the result of cleaning products or via toxins that are leached from metals directly.
What is the most common type of all food contaminations?
The most common type of all food contaminations is no other than biological contamination. Biological contamination happens when bacteria is permitted to grow to a point where consuming it would prove to be dangerous. What makes this type of specific food contamination so potent is no other than dirty hands that aren’t cleaned properly, any cooking surfaces which aren’t cleaned as they should be cleaned, and dirty tools and utensils. All sorts of bad things do tend to thrive off of certain perishable foods.
What are these things? They are no other than bacteria, viruses, and mold. Some of the most popular of all perishable foods that these things do live off of, are no other than raw meats, seafood, dairy products, that they are free to grown on. These facts make the cooking, as well as, the storage of these perishable foods something that should be handled with every attention to detail from the onset. When you make sure to properly cook and store foods, you are making sure of two things, and these things are all about not promoting food borne illness and limiting the amount of bacteria that are allowed to grow on them.
How does one avoid contaminating their food in the best of all ways?
The answer to this question is this. You should make sure to use both time and temperature as a means to attain the best safe end possible. Time and temperature are two things that play a crucial role in the growth of bacteria that is connected with food. Any bacteria, molds, and anything else not so good are something that does tend to thrive in warmer conditions. The longer that these little monsters are freely allowed to be kept in the danger zone, the more, they will tend to quickly multiply and become a real threat. This danger zone, as it is referred to, is between 4 C and 60 C. What this also translates to is 40 F and 140 F as well. Anything outside of this temperature range can be extremely dangerous. These organisms are subject to grow very slowly and are often killed off. However, the ones, which don’t get killed off or are allowed to grow can become a real threat to perishable foods. If people ingest any of these contaminated perishable foods, or whatever else, they will be putting their very lives at stake in a major way.
Why must you keep foods outside of the danger zone as much as is possible?
The answer to this question is one of common sense and smarts. The one reason you would want to make sure to keep food away from the danger zone is abundantly clear. It is because you don’t want your food to spoil, get warm, and become exposed to all of these dangerous things that promote food borne illness.