Ready to Eat Food: Hazards Essay

The dried bite nutrient merchandise is made from thin strips of steak which are marinated with herbs and spices. This type of merchandise is called ready-to-eat nutrient.

‘ready-to-eat food’ means nutrient intended by the manufacturer or the maker for direct human ingestion without the demand for cookery or other treating effectual to extinguish or cut down to an acceptable degree microorganisms of concern ( Commission ordinance ( EC ) No.2073/2005, p.5 ) .

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Ready-to-eat nutrient merchandise has a high hazard of being contaminated with nutrient safety jeopardies and judged insecure for ingestion. Therefore, a nutrient safety direction system such as Hazard Analysis and Critical Control Points ( HACCP ) should be applied to minimise the hazard of taint and guarantee the quality of merchandise which would be served to clients.

Food safety jeopardies can be divided into three chief classs: biological jeopardy, chemical jeopardy, and physical jeopardy.

Biological Hazards are micro-organisms that can do human nutrient toxic condition and foodborne disease. In this instance, meat merchandises are likely to inherit bacteriums such asEscherichia coli ( E. coli )andSalmonella. The steak are marinated for 24 hours prior to being dried by gentle heating merely which are provided the ideal environmental status for bacterial growing. When environmental conditions are ideal, certain types of bacteriums can duplicate their Numberss every 20 proceedingss. Depending on the being, the figure of bacteriums needed to do unwellness in a healthy grownup may change from 1,000,000 to every bit low as 10 (E. coliO157 ) .

Escherichia coliis a type of Gram-negative bacteriums that lives in the intestine of human and animate beings, which could pollute musculus meat at slaughter. Most types ofEscherichia coliare harmless, but several strains can consequence human doing diarrhoea and emesis. The chief groups of pathogenicEscherichia coliinclude entero-pathogenicE. coli( EPEC ) , entero-toxigenicE. coli( ETEC ) , entero-invasiveE. coli( EIEC ) , entero-aggregativeE. coli( EAEC ) and verocytotoxin-producingE. coli O157( VTEC ) .E. coliO157 is a harmful bacteria that is peculiarly unsafe due to it has the ability to last during infrigidation, freeze, acid, salt and dry conditions. If consumed, even at really low doses, it can do decease or serious untreatable unwellness. The growing ofEscherichia colican happen at temperature 10°-55°C, and with an optimum for VTEC around 37°C. pH scope for growing is about pH 4.5-9, with an optimum between pH 7-7.5.

Salmonellais a major cause of nutrient borne human stomach flu may be found in the enteric piece of lands of farm animal, domestic fowl, and other warm-blooded animate beings. There are about 2,000Salmonellabacterial species. Freeze does n’t kill this micro-organism, but it is destroyed by thorough cooking.Salmonella must be eaten to do unwellness. Cross-contamination can happen if natural nutrient coming into contact with ready-to-eat merchandises. Temperature scope for growing ofSalmonellais between 7°-48°C. And pH scope for growing is about pH 4-8.

The usage of herbs and spices will convey extra microbiological jeopardies including Bacillus and spore forming beings capable of defying the drying procedure and bring forthing toxins.Bacillus CereusorB. Cereusis a type of bacteriums that produces toxins. These toxins can do two types of unwellness: one type characterized by diarrhoea and the other, called emetic toxin, by sickness and emesis. These bacteriums are present in nutrients and can multiply rapidly at room temperature.

Chemical residues that could be found in the merchandise can be potentially jeopardies. Any point of contact with the merchandise that was cleaned by chemicals could potentially get the chemical residue. The merchandise could be contaminated with nutrient allergens such as eggs, fish, milk etc therefore, preventative measurings are critical to forestall such incident to go on.

Foreign organic structures can be introduced to the merchandise during fabrication and chiefly caused due to inadvertent taint and hapless handling of merchandise. Examples of such physical jeopardies are dirt, rocks, soil, hair, fingernails. Physical jeopardies are the easiest to forestall as a good fabrication pattern would significantly diminish such foreign organic structures to be introduced to the merchandise. ( Good fabrication pattern such as have oning hair net, mask, baseball mitts. )

These possible nutrient safety jeopardies can be prevented with rigorous process in the production of snack merchandise. There are several considerations that must be taken into consideration to fix the bite merchandise safely and systematically. How is the strips of steak stored upon geting and how long will it be kept before marinading with herbs and spices. Is at that place any intervention of the meat before marinated such as cleansing or soft cookery. The strip of meat would be marinated for 24 hour and during the procedure, how is the meat stored. It has to be stored in low temperature to forestall farther bug growing before heat intervention. During drying of marinated meat, I would propose a high temperature heating to extinguish all biological jeopardy that would be found in the marinated meat. After the meat is prepared, what the temperature, humidness degree and continuance of the meat being stored before packing.These are critical points to observe prior packing as the high temperature in drying had eliminated the biological jeopardies. Which type of packing stuff to utilize as wadding stuffs provide protection to biological, physical and chemical protection to the merchandise. Humidity and temperature of storage are critical factor that can do growing of biological agents. It should be maintain in a dry and cool atomsphere and controlled by utilizing humidness checker and thermometer. For each batch of production, a recording of different critical control point consequences should be recorded and filled consequently.

The microbiological trial entirely can non vouch the safety of nutrient and microbiological standards should be used to back up Good Hygienic Practice ( GHP ) and Hazard Analysis and Critical Control Points ( HACCP ) systems. HACCPis internationally recognized as the best method to guarantee nutrient safety and can be applied at all phases of nutrient production, from harvest through to ingestion.


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