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Temperature and Food Spoilage: How Does it Happen?
How Does Temperature Impact Food Spoilage?
Different storage temperatures are recommended for various food items:
- Ambient/Dry Storage: 20-25°C and RH-45-60%
- Chilled Storage: 1 to 5°C (in the refrigerator)
- Frozen Storage: -18°C (in the freezer)
Cooking food at temperatures of 75°C and above is essential to kill bacteria. It’s particularly important for raw meat and poultry, which should always be cooked to the recommended internal temperature.
Bacteria multiply rapidly between 6-60°C, known as the danger zone. Above 60°C, bacteria begin to die, making it suitable for hot food holding. Below 60°C, bacterial growth slows down but doesn’t stop entirely.
Cooked foods left at room temperature for extended periods can lead to bacterial multiplication. It’s advisable to refrigerate leftover cooked foods promptly.
Reheating food to temperatures above 75°C kills bacteria. However, reheated food should not be stored again in the refrigerator.
When serving hot food, it should be maintained at 60°C or above. Any delays in serving may allow bacteria to multiply, posing a health risk.
In summary, maintaining the right temperature at every stage of the food supply chain and during food preparation and storage is crucial to prevent food spoilage and ensure food safety.
How poor personal hygiene affects in food safety ?
Poor personal hygiene can have significant consequences for food safety. Here’s how:
1. Bacterial Contamination: Failure to wash hands properly, especially after using the restroom or handling raw meat, can transfer harmful bacteria like E. coli, Salmonella, and Staphylococcus aureus to food. These bacteria can cause foodborne illnesses when ingested.
2. Cross-Contamination: Poor hygiene practices, such as touching the face, hair, or other body parts, can transfer bacteria and other pathogens from the body to food or food contact surfaces, leading to cross-contamination. For example, touching your face and then handling food without washing hands can contaminate the food with bacteria from the skin.
3. Illness Transmission: Food handlers who are sick or carrying infectious diseases can unknowingly spread pathogens to food and beverages through physical contact or respiratory droplets. This can result in foodborne illness outbreaks among consumers who consume contaminated products.
4. Food Spoilage: Poor personal hygiene can also contribute to food spoilage by introducing spoilage organisms to food. For example, bacteria from unwashed hands can accelerate the spoilage process, leading to off-flavors, odors, and changes in texture.
5. Legal and Reputational Risks: Food businesses and establishments are required by law to maintain high standards of personal hygiene among their staff to prevent food contamination. Failure to do so can lead to legal penalties, fines, and damage to the reputation of the business due to foodborne illness outbreaks or poor sanitation practices.
To mitigate these risks, it’s essential for food handlers to adhere to strict personal hygiene practices, including regular handwashing with soap and water, wearing clean and appropriate attire, avoiding bare-hand contact with ready-to-eat food, covering wounds and lesions, and staying home when sick. Additionally, food businesses should provide adequate training and resources to ensure that employees understand and follow proper hygiene protocols at all times.
