The Truth about Food Hygiene
Food is essential for growth & development but, it’s also responsible for the spread of oral-faecal diseases.
The aim of food hygiene is to prevent food from going bad or becoming contaminated at any stage of production, collection, storage, sell, consumption.
Contamination occurs mostly from faeces (finger/flies) but can also be contaminated by infections of the skin especially the hands of food handlers ( e.g staphylococcal), from diseases of chronic plants and animals (e.g. brucellosis) or from chemicals used as clearing insecticides in crops or in the preservation of food.
No food stays for long sooner or later which goes bad, unfit for human consumption due to bacterial action. As fresh food is what is available, various methods of preservation and storing of food have been developed.
Methods of Food Preservation
~Most food go bad because of bacterial growth and activities.
~If bacteria can be prevented from getting into the food or conditions unfavourable to their development can be created then, food will remain usable for a longer period.
- Avoid removing the food.
- Putting the food at room temperature and back to the freezer. This can easily cause food poisoning.