Food Conservation

In: Business and Management

Submitted By rebrydora
Words 837
Pages 4
2.1 All foods degrade at a time longer or shorter from date of manufacture or preparation, losing their initial characteristics, thus becoming unfit for consumption and even dangerous for human health and life.
Food poisoning is a condition caused by food or drink contaminated with pathogenic microorganisms such as bacteria, viruses or parasites. In summer, due to high temperatures, such microorganisms multiply very rapidly perishable foods. The increased risk of contamination is mainly caused by improper hygiene conditions, cooking, improper food storage and preservation.
The main sources of microbiological contamination are environmental factors (soil, water, air etc.), man, vegetables, animals, insects, rodents. Besides these sources, and food may be contaminated during processing, handling, storage, transport and marketing.
Children and the elderly are most frequently affected by food poisoning, but also pregnant women, people with chronic diseases and those associated with weakened immune systems are at risk.
The main symptoms occurring in food poisoning are diarrhea, nausea, vomiting and abdominal pain.
The intensity of these symptoms can vary from case to case, taking into account factors such as age, general health condition and the type of organism causing the infection.
The causes of food are causing degradation: Physical factors: * Temperature is one of the most relevant factors which influence the development of microbial. When discussing food security, then the temperature is certainly the most important factors.
- 5-60 ° C bacteria will develop, which is the optimal range where microbial activity is resumed, 100° C bacteria can be destroyed and -18° C bacteria don’t grow;

* presence of moisture - microbiological changes that occur when moisture passes the critical level; * presence of insects - as we all know that once you reach…...

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