These illnesses can range from mild (upset stomach, headache) to severe (death). Food should be thrown out or refrigerated after being left out for 2 hours. All reheated food should be heated to 140 degrees F. Make sure you practice good hygiene, by washing your hands, washing utensils before using again, heating properly and storing properly. 3. Explain why personal protective clothing should be used when handling food and drink Personal protective clothing should be
The Effects of NaCl and DI water on Potato Cells Abstract: The experiment we conducted gave the result that when a potato has contact with a salt solution, the cells will start to shrink. We did this by cutting up slices of potato and weighed them and recorded their initial weights. We used deionized water and three different concentrations of sodium chloride solutions; 10% NaCl, 15% NaCl, and 20% NaCl. We than placed each potato slice in test tubes with their designated solutions. We let them soak for 20 minutes than we removed them from the test tubes.
Food should be thrown out or refrigerated after being left out for 2 hours. All reheated food should be heated to 140 degrees F. Make sure you practice good hygiene, by washing your hands, washing utensils before using again, heating properly and storing properly. 1.3 Personal protective clothing (ppe) should be worn when handling food to prevent the spread of germs or bacteria for example if you have a small cut on your hand it could get infected or you could spread infection onto the food therefore spreading to the service user. Using aprons will protect your clothing from becoming dirty but also prevent any bacteria on your clothing spreading onto surfaces and the food you are preparing. Gloves and aprons will also protect your skin from burns from oils, very hot liquids and food containers.
Salmonella Salmonella bacteria are often found in raw meat and poultry. Campylobacter In the UK, campylobacter is the most common bacterial cause of food poisoning. Campylobacter bacteria are usually found on raw or undercooked meat (particularly poultry), unpasteurised milk and untreated water. Listeria Listeria bacteria may be found in a range of chilled, ready-to-eat food, including: pre-packed sandwiches pâté butter soft cheeses, such as brie, camembert or others with a similar rind soft blue cheese cooked sliced meats smoked salmon With all of these foods it is important they are eaten by their ‘use by’ dates. Viruses The virus that most commonly causes gastrointestinal illness is the norovirus.
5. Record the data in a chart with the times. Experiment Basically the experiment is on what household items can insulate and hold the circulation of cold air inside the ice box which allows freezing points or melting points to take course. Data/ Graphs Ice Boxes | Test 1(none) | Test 2 (salt) | Test 3(Sugar) | Cardboard | 7:14.8 | 12:52.7 | 8:35.2 | Paper | 9:28.4 | 12:14.8 | 7:43.6 | Aluminum Foil | 16:35.1 | 17:21.6 | 13:17.8 | Time Graph Observations When I experimented I noticed that one of the ice boxes melted quickly than the others, which could mean that those ice boxes vents heat. The substance added to the ice box could have either helped it stay cool or melted it quicker.
Salmonella infection may spread from the intestines to the bloodstream and then to other body sites and can cause death unless the person is treated promptly with antibiotics. Older adults, infants, and those with impaired immune systems are more likely to have a severe illness from Salmonella infection. We have many steps to reduce the infection. Firstly, the first step is Consumers should check their homes, including their freezers, for recalled ground beef products and not eat them; restaurant and food service operators should not serve it. Consumers with questions about recalled ground beef products may contact Hannaford's Customer Information Center; 8 a.m. to 8 p.m. at telephone number (800) 213-9040, and choose option 6.
The scientific name honours Captain William Bligh who took the fruit from Jamaica to the Royal Botanic Gardens in Kew, England in 1793 and introduced it to science. Because parts of the fruit are toxic, there are shipping restrictions when being imported. To prepare the dish, salt cod (packet salt fish may need to be boiled down and should be free of 'pink' mould) is sautéed with boiled ackee, onions, Scotch Bonnet (optional) bell peppers, tomatoes, and spices, such as black pepper and pimiento. It can be garnished with crisp bacon and fresh tomatoes, and is usually served as breakfast or dinner alongside breadfruit, hard dough bread, Dumplings, or boiled green bananas. In the United Kingdom, Canada and the United States, "ackee and saltfish" is eaten widely, although canned ackee is more often used than fresh in some foreign countries.
The most popular use for salt in past centuries was used not only for flavor while cooking, but also for the preservation of food. Before the refrigerator was invented in 1913, salt was the primary ingredient used for curing meat. The salt aided in drawing the water out of the meat and slows down the oxidation process, which stunts the growth of bacteria and inhibits the meat from rotting. This made salt not only precious, but the difference between life and death up until refrigeration was available. Salt was also considered a “life or death” substance in the medical community, dating back to ancient Egypt.
Compare whole grain pasta vs enriched refined pasta. When the whole grains are refined, the bran and the coat of the grain are often removed so it loses vital nutrients and when they are artificially put back in you
The sugar and pectin in jams binds the water making it unavailable for microbial growth. Meat products that utilize water activity for a means to increase shelf-stability include cured meats such as ham, fermented meats such as sausage and pepperoni and dried meats such as jerky. Most meat products with lower water activity levels utilize salt to bind water as well as drying techniques to lower the total moisture content of the product that in turn lowers the water activity. | |