Microbiological food safety in home kitchens

SOURCES OF MICROBIOLOGICAL HAZARDS IN FOOD Most microorganisms in nature are harmless and many comprise the natural normal microbial flora of humans. Some microbes, however, can cause disease (e.g. Salmonella, Campylobacter, toxigenic Escherichia coli,Listeriamonocytogenes,Bacilluscereus,Staphylococci, noroviruses, virus HAV etc.) Foodstuffs may become contaminated at various stages of the food chain: 1. At the farm: u Animal feed can be contaminated with pathogenic bacteria, which can then infect the animal and, subsequently, humans through the consumption of food products. u Parasites can infect food-producing animals. u Milk, skin and fur of animals, as well as eggs and vegetables can be contaminated with faeces or environmental dust. 2. During slaughter/processing: u Meat can be contaminated by coming into contact with animal intestines or skin. u Microorganisms that are present in other raw farmingproducts or on surfaces canalsocontaminate the food. u Food handlers/carriers of microbesmay contaminate the food. 3. In the kitchen: u Microbes can be transferred from one foodstuff to another (e.g. from raw meat to the salad), due to misuse of kitchen utensils or from food handlers/ carriers of microbes (poor personal hygiene). Despite all of the above hazards, by following the practices described below, we can eliminate the agents that cause foodborne infection and prepare microbiologically safe food at home.