What are the most dangerous foods?
Should food businesses that cut corners around their food and hygiene standards carry all the blame?
Human behaviour and reasons why we aren’t doing enough to prevent food contamination.
Outbreaks of contaminated food are more common today than in previous years. Sadly the hazards don’t just come from high-risk foods such as meat and dairy but also from our 5-a-day healthy foods like fruit and vegetables. Some of the more dangerous foods are listed below.
But human behaviour has a considerable role to play in the consumption and spread of contaminated food. Every year thousands of consumers become ill, have to visit hospital or die from preventable food related illnesses.
Many Brits are unaware that the food they buy could be unfit and offers serious risks to their health. Shopping in a supermarket is based on a collectively-held assumption which is that the food being bought is completely safe and poses no threat. There are various explanations for this behaviour amongst shoppers; such as the fact that the food was bought is a well-known Supermarket or because the food itself is a popular big-name brand. Some shoppers may instinctively feel a level of trust towards the store or brand and would not contemplate the possibility that its food produce could be unsafe or unfit for consumption. Many of us may simply be too hungry at the time, or if you listen to advocates of the late night takeaway after a heavy night out – too intoxicated - to even think about the risks.
When we go out to eat we can never be certain of the food hygiene standards in place. Although the presence of an open kitchen in a restaurant or takeaway where consumers can look and see their food being prepared does go a long way to alleviating any concerns.
However, all consumers are guilty of collectively hoping that those handling and preparing our food for us before we eat have met the UK/EU food hygiene legal requirements.
All food handlers can meet their legal requirement by taking an online food and hygiene course.
Food hygiene training has changed. It used to be a level 1 basic food and hygiene course aimed at food handlers. Level 1 today is only Food Safety Awareness and thus unsuitable for food handlers.
Today the current requirement for food handlers is to complete a UK level 2 food and hygiene course for which a certificate is sent to the candidate which can be used as proof that the UK/EU food and hygiene legal requirements have been met.
Thus Environmental Health Officers are one of the only lines of protection against those food handlers and food businesses that do not comply with food hygiene requirements.
But what is in our control and what can we do?
Well a good starting place is at the Supermarket itself.
Always separate fruit and vegetables from any raw meat, fish and poultry.
Be on the lookout for:
Unsafe fruit or vegetables that have damaged skin or a broken outer layer, as they are an ideal breeding ground for bacteria.
Dangerous foods (such as pre-stuffed chicken or turkey). Sadly some of the healthiest and more popular foods are also the most dangerous. Leafy greens (although health fanatics may wince at the thought), eggs, tuna, oysters, potatoes, cheese, ice cream, tomatoes, sprouts and berries can all be highly contaminated with pathogens.
Once you get home there are some key numbers to remember:
Raw meat should be frozen or cooked within 2 days.
Never defrost meat at room temperature! Always use the microwave or your refrigerator and then start cooking straight away.
Food thermometers are increasingly popular in households as they help alleviate any concerns about whether meat is cooked.
The safe temperature for most meats is 70°C (or 160°F), (some fish can be done slightly less) but it is safer to cook chicken or turkey to 74°C (or 165°F).
Leftovers should be eaten within 3-5days, and frozen leftovers should be eaten within 2 months.
What about when we eat out?
Two KFC outlets in Sydney, Australia were hit with a massive $73,125 in March 2009 fine after a customer complained about the cleanliness of the premises.
Consumers can play a key part in helping Environmental Health Officers and local authorities police food safety standards as food hygiene complaints are taken very seriously and can lead to prompt action.
Food handlers themselves have a legal (and hopefully moral) obligation to ensure they are appropriately trained in food and hygiene.
Most food related illnesses are preventable.
Although some of these food and hygiene tips are pertinent, it is time for a clear and universal focus in public health legislation that is based on the prevention of food-related illnesses, and not just reforms to policy based on reaction.
If you suspect a violation of food hygiene standards you can contact the Food Standards Agency on 020 7276 8829.
Read more: http://www.articlesbase.com/
Tuesday, November 2, 2010
Food safety advice & tips on dangerous foods


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