What should you know about germs that are already in food?

What to Know About Germs Already in Food:

1. Sources:

* Improper food handling: This includes not washing hands, cross-contaminating surfaces, leaving food out at unsafe temperatures, and not cooking food to the right temperature.

* Contamination during production: Bacteria, viruses, and parasites can be introduced at any point in the food production chain, from farm to table.

* Environmental contamination: Germs can be present in the environment, like water, soil, and air, and contaminate food.

2. Types of Germs:

* Bacteria: Common culprits include *Salmonella*, *E. coli*, *Listeria*, and *Campylobacter*.

* Viruses: Norovirus and Hepatitis A are examples of viruses that can be transmitted through food.

* Parasites: These include *Toxoplasma gondii* and *Cryptosporidium*.

* Fungi: Mold and yeast can also cause foodborne illness.

3. Impacts on Food:

* Spoilage: Germs can cause food to rot, mold, or have an off-odor or taste.

* Foodborne illness: Ingesting contaminated food can cause illness, ranging from mild discomfort to severe complications.

4. Identifying Germs:

* Appearance: Spoiled food might have visible mold, discoloration, or slime.

* Smell: An off-odor is often a sign of spoilage.

* Taste: Food that tastes sour, bitter, or metallic could be contaminated.

* Texture: Changes in texture, like mushiness or stickiness, can indicate bacterial growth.

5. Preventing Foodborne Illness:

* Wash hands thoroughly: Before and after handling food.

* Clean surfaces: Use soap and hot water to sanitize countertops, cutting boards, and utensils.

* Separate raw and cooked foods: Keep raw meats and poultry separate from ready-to-eat foods.

* Cook food to the correct internal temperature: Use a meat thermometer to ensure safety.

* Refrigerate food promptly: Keep perishable foods cold (below 40°F) and hot foods hot (above 140°F).

* Avoid cross-contamination: Don't use the same utensils for raw and cooked food without washing.

6. Seeking Medical Help:

* If you experience symptoms of foodborne illness: Nausea, vomiting, diarrhea, abdominal cramps, fever, and dehydration.

* Contact your doctor: They can diagnose the illness and recommend treatment.

Important Note:

* It is crucial to note that not all germs in food are harmful. Some are even beneficial, like probiotics found in fermented foods. However, it is essential to be mindful of potentially harmful germs and practice food safety measures to prevent illness.