Watch that desire! Human beings love to eat good food. This makes people to go to any length to get to the latest fast food joints and posh restaurants in town. As good as food may be, beware that these foods can also be a source of illness to the body. Food temperature. Food hygiene begins with understanding the temperature at which food spoils and when bacteria (that causes diseases) begin to act on the food. When food is not at this right temperature, these bacteria grow on it and make the food poisonous. Some of these micro - organisms are Bacillus cereus, Staphylococeus aureus, Vibrio cholerae, Giardia lamblia etc.
Bacillus cereus: It is seen in Chinese fried rice or freshly prepared Vanilla sauces. The organism grows because the rice is parboiled and this temperature is insufficient to kill the spores. These spores are the agents of thepoisonous substance. When the parboiled rice is later fried, the toxins which might have been released are not killed, this then causes the symptoms of food poisoning. Staphylococeus aureus: This is naturally found in the human nasal cavity (anterior nares). However, due to poor hygiene, food handlers pick their noses andtransfer it to foodstuffs such as dairy products, cooked meat etc .. Thereafter, the inappropriate . storage of these foods will lead to release of toxins by these organisms. Clinical features of food poisoning. By clinical features, we mean the signs and symptoms that will showin an individual affected by the poisoning effects of these organisms. Stomach pain. The clinical features all involve stomach troubles (gastro - intestinal upset), but the patterns differ.
Some organisms exert their major effect on the small intestines and the stomach, so the patient complains of vomiting and secretory diarrhoea (watery faeces without blood). Here, the patient is dehydrated but with little systemic upset. Blood stained stool. Some more dangerous organisms however will affect the small bowel and colon. The diarrhoea here is prolonged and more systemic upset occurs. If the colon is inflamed, blood may be present in the stool. Treatment. The basic treatment is to put fluid back into the patient (rehydration). However, it is advisable for the patient to see the doctor for dry prescription.
Prevention is better! Prevention on the other hand is better, cheaper and more enduring than the cure. So, proper storage and cooking of food really helps in curtailing the effect of these organisms in our foods.
The suggested temperature range are as follows. o 82 C Minimum reheat temperature. o 63 C Minimum holding temperature for reheated food. I 37 C Body temperature o 7 C Normal domestic fridge temperature. (4 -7 C) o 5 C Adequate holding temperature. o o C Adequate holding temperature. o -18 to -20 C Appropriate freezer temperature. So, maintaining your food at these temperature range will reduce the rate of food poisoning cases in our homes and communities. And Insha Allaah. we shall all become healthier.
This article was culled from the publications of Deen Communication Limited