2024_25 Hygiene and Food Safety_T5_Hygiene_RAssunção_watermark.pdf

For teaching purposes only! General concepts of Food Hygiene Ricardo Assunção, DVM, PhD Hygiene & Food Safety Integrated Master in Veterinary Medicine 202...

For teaching purposes only! General concepts of Food Hygiene Ricardo Assunção, DVM, PhD Hygiene & Food Safety Integrated Master in Veterinary Medicine 2024/25 www.egasmoniz.com/pt For teaching purposes only! Objectives to be attained during this lecture: To understand the general aspects and concepts related to food hygiene - Master’s Degree in Veterinary Medicine To identify the factors influencing the growth of pathogens in foods To know the concepts of danger zone and cross-contamination WHY ARE THESE TOPICS IMPORTANT? 2 www.egasmoniz.com/pt For teaching purposes only! Food Hygiene Codex Alimentarius. General Principles of Food Hygiene. CXC 1-1969 All conditions and measures necessary to ensure the safety - Master’s Degree in Veterinary Medicine and suitability of food at all stages of the food chain Contaminants 3 www.egasmoniz.com/pt For teaching purposes only! Food Hygiene Cleaning Destruction - Master’s Degree in Veterinary Medicine Prevention Protection 4  Master’s Degree in Veterinary Medicine - www.egasmoniz.com/pt Prevention 5 4 ℃ - 60 ℃ For teaching purposes only!  For teaching purposes only! https://commons.wikimedia.org/wi ki/File:Corynebacterium_striatum_o n_Columbia_Horse_Blood_Agar.jpg Food → Nutrients www.egasmoniz.com/pt Microorganisms need a constant source of nutrients to survive, especially protein - Master’s Degree in Veterinary Medicine Moist, protein-rich food (raw meat or seafood, cooked rice or pasta, eggs, and dairy products) are potentially hazardous and are considered high-risk foods 6 www.egasmoniz.com/pt For teaching purposes only! Acidity Bacteria grow best in an environment that is slightly acidic or neutral (pH level of 4.6-7.5) and they flourish in a pH range between 6.6 and 7.5 - Master’s Degree in Veterinary Medicine Most bacteria will not grow at pH levels below 4.6 because the environment is too acidic Acidic foods, like vinegar and fresh fruits (especially citrus), rarely provide a favorable conditions for pathogenic bacteria 7 www.egasmoniz.com/pt For teaching purposes only! Yogurt - Master’s Degree in Veterinary Medicine http://dx.doi.org/10.17306/J.AFS.2017.0478 8  For teaching purposes only! Time www.egasmoniz.com/pt Temperature Not leave food at room temperature for too long and store foods at the correct temperature n ge - a r Master’s Degree in Veterinary Medicine D Z on e 9 www.egasmoniz.com/pt For teaching purposes only! an ge r D n e - o Master’s Degree in Veterinary Medicine Z Most bacteria multiply fast between 5°C and 57°C. Foods must be kept above or below this “Danger Zone” to stay safe 10 www.egasmoniz.com/pt For teaching purposes only! 74 ℃ Danger zone 71 ℃ Never leave food out of refrigeration over 2 hours. 63 ℃ If the temperature is above 32 °C, food should not be left out 60 ℃ more than 1 hour. - Master’s Degree in Veterinary Medicine Keep hot food hot—at or above 60 °C. Place cooked food in chafing dishes, preheated steam tables, 4℃ warming trays, and/or slow cookers. - 18 ℃ Keep cold food cold—at or below 4 °C. Place food in containers on ice. https://www.fsis.usda.gov/food-safety/safe-food-handling-and- Blood coagulation temperature → 73.9 ℃ preparation/food-safety-basics/danger-zone-40f-140f 11 www.egasmoniz.com/pt For teaching purposes only! Oxygen Some foodborne pathogens are aerobic → require oxygen to survive and grow Which strategies - could be Master’s Degree in Veterinary Medicine Few microorganisms grow only in anaerobic implemented to conditions → in the absence of oxygen avoid these Botulism → caused by Clostridium botulism → grows only in pathogens? anaerobic conditions 12 www.egasmoniz.com/pt For teaching purposes only! Moisture Water is essential for the growth of microorganisms - Perishability of a food is related to the Master’s Degree in Veterinary Medicine moisture content, and the water activity level Water activity (aw) Measurement of the availability of water for biological reactions Determines the ability of microorganisms to grow If water activity decreases, microorganisms with the ability to grow will also decrease It predicts whether water is likely to move from the food product into the cells of microorganisms that may be present 13 www.egasmoniz.com/pt For teaching purposes only! Moisture Water is essential for the growth of microorganisms - Bacteria, yeast, and molds multiply rapidly with a high water activity level, above 0.86 Meats and soft cheeses are examples of foods with aw in this range (between 0.86 and 1.0). Master’s Degree in Veterinary Medicine Foods preserved with salt or sugar, such as beef jerky or jams and jellies have a lower aw because salt and sugar deprive microorganisms of water and inhibit their reproduction. These products are shelf-stable (i.e. they do not need refrigeration, unless opened). Pathogenic bacteria have difficulty growing in foods such as dry noodles, flours, candies and crackers, where aw is below 0.85. 14 www.egasmoniz.com/pt For teaching purposes only! Food Hygiene Cleaning Destruction - Master’s Degree in Veterinary Medicine Prevention Protection 15 www.egasmoniz.com/pt For teaching purposes only! Destruction Temperature - Cooking, pasteurization, sterilization Master’s Degree in Veterinary Medicine Chemical destruction Irradiation EU currently only authorises dried aromatic herbs, spices and vegetable seasonings with a Photo of Gaelle Marcel, Unsplash maximum permitted dose of 10 kiloGray (kGy) 16 www.egasmoniz.com/pt For teaching purposes only! Food Hygiene Cleaning Destruction - Master’s Degree in Veterinary Medicine Prevention Protection 17  For teaching purposes only! Cleaning www.egasmoniz.com/pt Protection Transmission vehicles Sources of Food Contamination Hands People Equipment surfaces in contact with - hands Master’s Degree in Veterinary Medicine Raw food Equipment surfaces in contact with Animal/Insects food Environment Equipment/Utensils Environment Clothing 18  For teaching purposes only! transfer of harmful bacteria to food from other www.egasmoniz.com/pt Cross-contamination foods, cutting boards, and utensils and it happens when they are not handled properly Handling raw meat, poultry, eggs, and - seafood → keep these foods and their juices Master’s Degree in Veterinary Medicine away from already cooked or ready-to-eat foods and fresh product https://www.pssi.com/2022/06/separate-dont-cross-contaminate/ 19 www.egasmoniz.com/pt For teaching purposes only! Objectives to be attained during this lecture: To understand the general aspects and concepts related to food hygiene - Master’s Degree in Veterinary Medicine To identify the factors influencing the growth of pathogens in foods To know the concepts of danger zone and cross-contamination WHY ARE THESE TOPICS IMPORTANT? 20  For teaching purposes only! General concepts of Food Hygiene Ricardo Assunção, DVM, PhD Hygiene & Food Safety Integrated Master in Veterinary Medicine 2024/25