FOOD HYGIENE and SAFETY: The cleaning of any food is completely free of disease-causing factors.
means to be. In other words, the foods eaten should not make the people who eat them sick. In some cases, nutrients
they can be harmful to health. Food can be contaminated with microorganisms. Consumption of such foods
causes disease. Microorganisms are tiny creatures that are too small to be seen with the naked eye. microorganism with human
The biggest difference is size.
Other than that, their lives are the same. Microorganisms are born, grow, reproduce and die like humans. in human life
growth, reproduction and raising their children take an average of forty years. In microorganisms, this period is about 20 minutes.
When conditions are right, a billion microorganisms reproduce 12 hours after a microorganism. However, the conditions
If not, it dies within seconds. Microorganisms that cause disease through food cause a disease
In order for it to occur, it must multiply sufficiently in the food.
Locations of Microorganisms and Their Contamination: Microorganisms originate from human and animal body, human and
from animal residues, feces, soil, water, rodents and pests. Raw foods are good for contamination
is a way. The more processes involved in the preparation of a food, the more contamination with microorganisms
the higher the chance.
The best examples of this are the dishes such as meatballs, börek and stuffing, which are prepared by turning the meat into minced meat. Food
As it is being prepared at room temperature, it should act as quickly as possible, wait
Necessary foods should be kept in the refrigerator. If personal hygiene is not given importance in food preparation, bacteria
it becomes easier for them to contaminate the food and multiply there, to remove toxins. For example, when hands touch food
as ; hair, mouth, nose, doorknob, money, etc. It also touches various places. Accordingly, the most common source of contamination
are hands. This is why it is so important to wash hands frequently while preparing food. From raw food to animal
as well as those of vegetable origin; eg fresh vegetables and fruits diseased person or carrier
They can spread pathogenic microorganisms to healthy people and the environment through (porter). Everything that goes through the cooking process
food cannot be considered free from pathogenic microorganisms. Because the shape, duration and temperature of the applied heating process
degree, although it can keep some microorganisms in that food alive, it may not affect others.
During cooking, all microorganisms on the surface are usually killed, but not all of the interior can be killed.
It is known that sometimes even pathogenic microorganisms that are not resistant to heat cause diseases after cooking.
Processing Foods in Compliance with the Principles of Health and Cleanliness: Foods
There are some rules that must be followed during their preparation and their application is health and cleanliness.
in terms of importance. If these rules are not followed, food poisoning will occur. These rules are as follows
can be sorted:
_ Healthy, undamaged and non-corrupt foods should be selected and purchased
_ Good for cleaning vegetables and fruits from dust, soil and pesticide residues
should be washed.
_ Contamination of food by disease-causing microorganisms during preparation, storage and serving
should be avoided. Therefore, the following misbehaviors should be avoided.
1. Preparing, cooking, serving food without a mask when sick
2. Working with dirty hands
a. Insufficient hand washing after toilet
b. Working with injured bruised hands
c. Hair and mouth, around the nose, scratching the face, nose picking
D. Long and polished nails
to. taste by hand
f. serve by hand
g. Money or etc. to touch
h. Not washing the egg after handling it
i. Not washing hands after using a tissue when coughing or sneezing
3. Working in a dirty uniform
4. Not wearing caps or caps
5. Coughing, sneezing, talking loudly over food
6. Preparing food, cooking, smoking while serving, chewing gum
7. Using broken, cracked plates and glasses
8. Keeping the fork, spoon, glass, plate from the places that will come into contact with the mouth while carrying
9. Not washing the dishes well
10. Drying the washed containers with a cloth
11. Having flies, insects, cats in the kitchen
12. Leaving the garbage out
_ Suspicious foods that can cause disease, especially moldy ones, should not be eaten.
_ Except for cultivated mushrooms, since it is not possible to distinguish poisonous mushrooms visually
Mushrooms should not be consumed.
_ Microorganisms should be prevented from multiplying in the tools and equipment used during preparation, storage and service.
_ Attention should be paid to the cleanliness of the kitchen and dining areas.
_ Vegetables and fruits to be eaten raw, fresh vegetables and dried fruits to be cooked, cleaned and ready-to-cook chicken,
fish, pieces of meat and eggs should be thoroughly washed.
_ To clean vegetables and fruits from dust and soil and pesticide residues.
After waiting for a while in a container full of water, it should be washed several times with plenty of water.
_ If any pest or microorganism contamination is suspected, fresh vegetables should be salted or chlorinated for 20 minutes.
should be kept in water.
_ Mixing or contamination of food with toxic substances other than toxins produced by bacteria
should be avoided. Especially cleaning agents, pesticides such as DDT should be avoided. Such substances
in places far from food; For example, it should be stored labeled in rooms or cellars used as warehouses.
Meat, chicken and fish cooked by boiling, steaming, baking or frying are safe. Other
On the other hand, the process of separating or shredding the meat from the bones reduces the degree of confidence of this quality. hard boiled eggs,
Souffles and baked egg desserts are also safe foods. Well-cooked meatballs, mince pies, boiling
Cooked food is also safe.
Boned, chopped, sliced and medium or rare meats, chicken, soft-boiled eggs, oven substitute
Omelet cooked on the stove, egg soup seasonings, cream cakes, underheated, leftover dishes recooking
They can be dangerous as they are not heated at temp. Because;
_ During the preparation, storage, cooking, keeping warm for serving, reheating of food
The temperatures to be applied should be sufficient to prevent the proliferation of bacteria.
_ Meat, chicken, fish, milk, eggs and dishes prepared with them are the most dangerous zone between 16-49 oC.
or in the danger zone between 5-16 oC and 49-60 oC.
_ Perishable foods can take 2 hours between very dangerous temperatures, and 4 hours in the danger zone.
should not be kept too long.
_ Food should not be left at room temperature all night.
_ It should always be kept covered to protect it from dust and insects. _Meals kept warm are dangerous
may be, this point should be noted. Keeping warm and heating degree is between 60-74 oC. Degree of keeping cold
is below 5 °C.
This point should not be forgotten.
_ Cooling hot food in containers immersed in cold water, with frequent water changes and occasional stirring
must. Cooked food should not be left to cool itself at room temperature.
_ Keep perishable foods such as meat, chicken, fish, milk, eggs in the shops away from the sun and in the refrigerator.
they must be stored. After purchase, it should be placed in the refrigerator immediately without waiting again.
_ Frozen food, especially meat, can be reused after defrosting.
should not be frozen.
_ Defrosted foods should be cooked without waiting.
_ Defrosting should not be done at room temperature, above or below the radiator, over low heat or in a sunny place.
_ In the thawing process, the foods are kept on the lower shelves of the refrigerator or tightly packed in waterproof plastic bags.
should be wrapped and left under cold running water.
_ Meat should be frozen in one-meal quantities, packed in a flat form.
_ Broken, cracked and dirty eggs should not be purchased.
_ Minced meat and organ meats cannot be stored for a long time, so they should be consumed in a short time.
_ Milk and dairy foods, cream, seafood, cold meats, hors d’oeuvres, canapes, sausages, salami, eggs and egg
foods, cream cakes and desserts, foods with minced meat, sandwiches should be kept below 5 °C continuously.
BRUSELLA
Foods consumed for adequate and balanced nutrition can harm human health due to various negative reasons.
they can give. Factors causing food-borne diseases and food poisoning; chemical
substances, natural food toxins, parasites and microorganisms. The most common of these
food poisoning caused by bacteria. Pathogenic (harmful) bacteria causing food poisoning
are called disease-causing bacteria. Food poisoning causes economic losses as well as death.
can result. Foodstuffs are subject to production, transportation, storage and sale processes under appropriate conditions.
If it is not kept, it can negatively affect human health and cause health problems. outdoor food
substances are always dangerous because they are environments where microorganisms can easily develop and multiply.
they can create. Another group of our foods with potential risk is milk and dairy products. Obtained from sick animals
milk or foods made with such milk are consumed raw or adequately pasteurized or sterilized.
various foods that can result in death if left untreated
cause poisoning. Maltese is one of the most common food-borne diseases.
It is brucellosis, known as fever and caused by the brucella bacteria.
Brucellosis is transmitted from animals through wounds, abrasions and mucous membranes. Incubation time 3
week. It is a disease in humans and cattle. Usually the milk of diseased animals and made from this milk
passes through food. The use of pasteurized milk and its products kills this microorganism.
prevents.
Brucella microbe is frequently seen in every country where dairy farming is carried out. In our country, especially the Western Black Sea,
It is frequently encountered in Eastern and Southeastern Anatolia Regions. Symptoms of the disease:
_ Uneven continuous fever
_ Headache, pain in the back, muscles and joints
_ Chills, night sweats
_ 10-20% liver-spleen enlargement
Who is at Risk?
1. Those dealing with animal husbandry
2. Those who consume fresh cheese
3. Those who consume raw or insufficiently pasteurized milk and its products
Milk from a healthy cow contains a small amount of microorganisms. However, milk; outside of the breast during milking
The milking person’s hands and the equipment used may be contaminated.
Contamination of the udder of an animal occurs with manure, soil and water.
Contamination in manual milking is higher than in machine milking, but the machine and milk collection
The container must be very well cleaned. Otherwise, the microorganisms that reproduce here will come to the milk in the milking.
they mix and cause it to deteriorate in a shorter time.
How Can We Be Protected?
No matter how well the milk is obtained, it contains varying amounts.
Since there are microorganisms, open milk sold on the street should not be purchased. These microorganisms develop
When they find the necessary temperature for milk, they cause the milk to deteriorate in a very short time.
Especially in rural areas, if people obtain milk for their own needs, they should definitely consume it by boiling.
During boiling, milk is mixed and all parts of the pot benefit from the boiling heat and harmful effects
microorganisms must be destroyed.
When the milk rises after it starts to boil, the fire should not be extinguished immediately, for another 5 minutes to be safe.
Boiling should be continued.
Expert Dietitian Zühal AYNACI BAYEL
DIETETICS (Diet Therapy in Diseases) Specialist
