You must be kept cold 3. You must cook food thoroughly When food is contaminated by bacteria it may cause gastro-enteritis. Gastro-enteritis is the “inflammation of the stomach and intestines, typically resulting from bacterial toxins or viral infection and causing vomiting and diarrhoea”(1). this can be very serious. Bacteria can get into food in various ways such as having dirty hands, dirty work surfaces, dirty drying up towels, uncooked meat and poultry, dirty sinks and draining pipes, fingers or spoons being licked , flies and so many others to get in contact with bacteria.
Smoking can be considered a type of culinary art, because there are various factors that add to the exact flavorings of meat. Only meat that has been fermented, salted, or cured should be cold-smoked, to prevent illness. Considering McCandless’s skill, knowledge, and information he received over his trip, he might have been trying to cold-smoke the meat, although hot-smoking it might have also been an option from the text reporting that he was using a hole in the ground, kind of like a smokehouse. This would not have done much good however, because any kind of smoking requires quite a bit of time to prepare, and the meat needs a better sealed environment, not a simple dirt hole stuffed with
He does a great job supporting his opinion that we should be able to eat animals, by using narratives, compare and contrasts, and citing experts that he researched. Not only did his thesis recognize the problem of animal cruelty but, it also proposed a solution which fortified his article. Pollan’s use of narratives brought perspective to his article which. In his opening paragraph, Pollan sets himself at a restaurant, eating steak while reading Peter Singer’s book “Animal Liberation.” Pollan uses the book his reading to address his problem as a meat eater. Pollan uses this narrative to make a personal connection with the reader by hinting to the reader that they too have a moral obligation to question whether eating meat is right.
2.5 Identify the key factors that will make it more likely that infection will occur There is another important factor that enables infection to occur-food hazards/food spoilage. These are better known as :- • Microbiological • Physical Microbiological Bacterial contamination can grow if:- • If you do not separate raw & high risk foods • If you do not cover foods • If you do not maintain a high standard of personal hygiene • Iff premises are not kept clean • If high risk foods are left out of the danger zones (5-63 o C) for too long ( over 2 hours ) • If food is not cooked correctly • Serve food immediately after cooking • If hot food is served under 63 o C • If food is not disposed of safely Physical Physical contamination can take place if :- • If you do not inspect raw foods before buying • If you do not clean, wash, & inspect raw foods before use • If you do not tie your hair back • If fingernails are long & polished • Cooking when wearing jewellery • If you cough & / or sneeze over food • If dishwashers are not clean Bad practice is also a contributing factor to the spread of infection. Examples are as follows:- • Not stacking a fridge correctly- allowing meat blood to drip onto food which is stored below it • Not cooking food correctly • Not washing hands prior to cooking • Allowing open cuts/wounds to be uncovered before commencing cooking • Having long hair not tied back when cooking • Using the same chopping board for all food preparation instead of separate ones for meat, fish, vegetables & salads • Not thoroughly washing your hands after you have been to the toilet before commencing food
1. Explain the ethical dilemma and explain why it is a dilemma. Our government needs to do something to turn the growing wave of obesity in our country but is taxing unhealthy foods the answer? Despite no clear evidence of a link between obesity and eating unhealthy food there is a movement to tax what we put in our mouths. However, does eating unhealthy food cause obesity or does obesity cause one to eat unhealthy food (Marlow, 2013)?
Improper food handling, preparation or storage can cause food to become contaminated with bacteria or germs that could result in illnesses. The other methods for sanitation requirements are to practice good personal hygiene, store foods properly and handle foods in a safe and sanitary manner. The next step is food storage. The way food is stored has a profound effect on quality. If stored incorrectly, food will lose quality and can also allow harmful organisms to grow.
Shifts From Traditionally grown meat Methods to Laboratory Grown Meat? | Sustainable Business Minor: Politics, Business & Environment | This paper examines the current meat industry and the consumption of meat in different countries. The essay is divided in a number of sections. First the paper addresses the history of the meat industry and provides the reader with information about the global meat consumption and its affects to the environment and the human species. Secondly it dives into the world of laboratory grown meat explaining what this new phenomenon is and examining if this innovation in meat production can diminish the negative impacts that the traditional meat farming has on the earth.
Pollan and Singer bring up an interesting point when they claim that the decision of whether or not to eat meat boils down to either satisfying “gastrointestinal preferences” or causing animals to continually suffer. However there is a flaw to this argument. The assumption that eating meat is a “gastrointestinal preference” assumes a first-world setting with individuals whose diets can be dictated by choice rather than practicality or affordability. The fact of the matter is that in low-income communities getting to a mere grocery store to get adequate nutrients is already a challenge. Couple the difficulty getting nutrients with the demand that humans not eat meat for ethical considerations and those who are low-income are in a situation where
The neglect of proper food handling leads to cross-contamination. Cross contamination can occur when one food substance comes in contact with another or a food substance comes in contact with chemicals (bleach, dishwashing liquid, etc…..). To avoid cross contamination hands, surfaces, countertops, utensils, pots and pans should be properly sanitize and allowed to air dry before and after use. Extreme care and caution must be used when cleaning food preparation and consumption areas in facilities that
Without additives foods would go bad before reaching the store. Nitrates and Nitrites are additives that prevent people from getting food poisoning. Sulfites keep dried fruits and frozen potatoes from losing their color. Flavorings and colorants are added to food to enhance the flavor and color. Minerals and vitamins are added to food for nutrients.