Nutrition plays a major role in our lives, so how we treat our food is very important. Especially if we are responsible to provide it for other people.
During my years in food production, I learned a lot about food safety. Based on this, my article aims to highlight the benefits of good food hygiene.
What are the benefits of good food hygiene?
Good food hygiene practices can eliminate bacterial infections, food poisoning, physical injuries and allergic reactions that can be caused by contaminated food. Proper personal and workplace hygiene is very important in all phases of food production, ensuring safe and healthy nutrition for all of us.
When can food contamination occur?
Food contamination can occur in all phases of home or industrial food production.
Contaminants can enter food during cultivation, as well as during transportation, packaging, preparation, serving, and consumption.
What are the main types of food contamination?
Contamination of food can be caused by chemical, biological, and physical substances, as well as their combination, all of which can be extremely dangerous for our health. Contamination can be prevented mainly by hygienic handling of food.
1. Chemical food contaminants and allergens
Allergens are dangerous for people who are sensitive to them and can trigger a strong immune system reaction. The most dangerous allergens are nuts, soy, milk, seafood, eggs, and wheat.
Chemical contamination can be caused by residues of cleaning agents on tools and work surfaces. Harmful chemicals such as heavy metals or nitrates can be absorbed into vegetables from the soil or water. Some heavy metals such as arsenic can accumulate in the body and cause chronic diseases.
Chemicals used during the cultivation of plants, antibiotics used in the treatment of animals, and additives applied in the production of food are also classified as chemical pollutants if they exceed the amount specified by law.
If non-food-grade plastic or metal containers are used for food storage, the substances released from them can cause chemical contamination of the food. Food exposed to radioactive radiation also becomes contaminated and is no longer safe for consumption.
2. Biological food contamination
The sources of biological contamination are microorganisms, which include bacteria, viruses, molds, and yeasts. For most microorganisms, temperatures between 20 and 45°C (68-113°F) provide favorable living conditions.
The development and reproduction of microorganisms can be slowed down by cooling and freezing, but they are not destroyed by low temperatures.
A cooking temperature of at least 70-80°C / 158-176°F is required to kill microorganisms in food.
Washing vegetables and fruits with clean, running water removes most of the pollutants from them, and they can be safely eaten raw.
Bacterial food contamination includes for example salmonella, listeria, shigella, and e-coli. Toxins produced by microorganisms can be also present in food.
Viruses are rarely transmitted through food, but Hepatitis A infection can occur.
3. Physical food contamination
Physical contaminants can be pieces of metal, glass, plastic, insects, hair, or wood that can get into the food at any stage of production.
Physical contaminants are dangerous because they are choking hazards and can also cause damage to teeth. These objects can come from, for example, broken kitchen utensils, machine parts, or packaging materials.
Objects that end up in food can also carry a microbiological and chemical risk if they were contaminated.
The international food safety system
HACCP (Hazard Analysis Critical Control Point) is an international system for monitoring the safety of food, from cultivation to consumption.
The essence of the HACCP system is to control, reduce and eliminate the risk of food contamination by regular monitoring of critical control points.
Food safety rules in the kitchen
By following certain safety rules during home cooking, we can greatly reduce the risk of food contamination and prevent possible infections, poisoning, and allergic reactions.
- When buying and storing food, it is important to pay attention to the expiration date. Using expired food poses a health risk.
- Food that has begun to deteriorate may change color, texture, taste, and smell. These negative changes can be detected with our senses. Such food is no longer good for consumption and should be thrown away.
- For manual dishwashing, it is more hygienic to use a brush or silicon dish scrubber than a sponge, as fewer microorganisms remain on them. Kitchen sponges quickly become highly contaminated with bacteria.
- It is important to keep the kitchen counter, sink, refrigerator, and all tools and utensils used in food preparation clean.
- Personal hygiene, especially the cleanliness of our hands and clothes, is also important when preparing food.
- Wash vegetables and fruits thoroughly under clean, running water before consumption.
- Eggs, fresh milk, poultry, and meat must be properly heat treated to destroy the microorganisms in them.
- Only buy food of animal origin that has been checked by a veterinarian.
- It is not safe to consume food from damaged, corroded, non-hermetically sealed cans.
- Wash food and beverage cans before opening them, because there may be pathogens on the outside of the packaging. Talking of canned food, you may wish to read about the advantages of food preservation.
Final thoughts
In all phases of the food preparation process, it is extremely important to apply good hygiene practices, as this can reduce the risk of food contamination.
Proper food hygiene is therefore important in preparing safe and healthy food and in avoiding food-borne illnesses.