Food Contamination

The Center for Disease control has estimated that illnesses directly resulting from food contamination cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths each year in the United States. The rise of food-related illnesses can be mostly attributed to increased eating out. Half of every dollar spent on food in this country is spend on food prepared outside of the home. As the amount of people involved preparing our food rises, so does the risk of contracting an illness from food (Levitt). The people at the greatest risk are the elderly, infants, pregnant women, and those with immune disorders; this high risk group comprises 25 percent of the US population. (Who). To prevent food contamination, the food must be handled carefully, and not be placed in any condition that would promote bacterial growth. Those who have a job that involves preparing and serving food have the responsibility to protect those whom they handle the food for (Cliver). Food poisoning results from the growth of certain bacteria, and is a concern of the business as well as the consumer. A single case of food poisoning can instantly cause a restaurant to no longer exist. To prevent contamination which might result in illness, chopping boards should be sanitized thoroughly and frequently. The employees' hands should also be washed regularly. It is acceptable to handle raw food with bare hands, however with cooked or ready to eat food disposable gloves or other utensils such as spoons, spatulas, or tongs should be used. Latex gloves should be changed at least once every hour or if they become torn or contaminated. It is never acceptable to reuse gloves after they have been removed once (Public Health). A common source of food poisoning is cross contamination. This occurs when raw food mixes with cooked food (Hollingsworth). It can happen when the same utensil or surface is used in food preparation. Fecal Materials can also contaminate food

Cited: Electric Library. Joseph A. Levitt. "Food Safety." 2000. 17 Jan. 2001 <http://www.elibrary.com/s/edumark/...gchalk.com:US;EL&dtype=0~0&dist=0> Who Resource. "The WHO Golden Rules for Safe Food Preparation." 2000. 17 Jan. 2001 <http://www.who.int/fsf/gldnrls.htm> Electric Library. Dean O. Cliver. "Food Poisoning." 2001. 16 Jan. 2001. <http://www.elibrary.com/s/edumark/...gchalk.com:US;EL&dtype=0~0&dinst=0> Public Health Division. "Hygienic Food Preparation and Handling." 2000. 16 Jan. 2001. <http://hna.ffh.vic.gov.au/phb/hprot/food/fhpp/hfp.html> Electric Library. Ann Hollingsworth. "Food Safety." 2000. 18 Jan. 2001. <http://www.elibrary.com/s/edumark/g...bigchalk.com:US;EL&dtype=0~0&dinst=> Electric Library. "E. Coli Now in Our Alfalfa Sprouts?" Vol. 21, Medical Update, 1998. 17 Jan. 2001 Kill E. coli 0157:H7 and Salmonella" 1999. 18 Jan. 2001. <http://www.ars.usda.gov/is/pr/1999/990601.htm> Electric Library. "HHS Initiaties to Reduce Foodborne Illness." 1999. 18 Jan. 2001. <http://www.elibrary.com/s/edumark/...igchalk.com:US;EL&dtype=0~0&dinst=>