Hygiene Food Safety Newsletter May 2018

3 Easy Ways To Prevent Food Poisoning In The Kitchen

Preventing food poisoning in the kitchen is the ultimate goal of hygiene and food safety standards. No one wants to cause food poisoning, and no one wants to get food poisoning. So there is a reasonable expectation that food prepared and sold from the kitchen should be done in a manner that prevents food poisoning from happening.

This requires a good understanding of the risks in the kitchen when it comes to handling foods. This also means understanding how bacteria grow and survive and what the risky practices are when preparing, cooking and displaying foods.


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What You Need To Know About Campylobacter Bacteria

Campylobacter bacteria are a comparatively new bacterium on the food safety scene in terms of global attention. It is in fact now known to be one of the four global causes of diarrhoea diseases. And thus a major contributor of human gastroenteritis. 

The vast majority of cases occur as isolated events, not as part of recognised outbreaks. Raw and undercooked poultry, unpasteurised milk, contaminated water are the most common causes of Campylobacter infections.

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This book covers the basics on bacteria in the food environment. Concepts should as defining bacteria, how bacteria grow, what is needed to prevent the growth of bacteria are discussed. 

This book also covers the most common food-poisoning bacteria, E.coli, S.aureus, Salmonella, Listeria monocytogenes, Clostridium species as well as Campylobacter. The Listeriosis outbreak in South Africa, the largest in recorded history, is covered in a bonus chapter. Food poisoning, the how's, why's and when's are also covered. This book explains how food gets contaminated and discusses the five pillars of food safety; cleaning and sanitising, personal hygiene, food storage, temperature control and the handling of foods, which covers cooking, cooling and defrosting.
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