Food Safety : Causes And Issues Associated With Foodborne Illnesses

789 Words Nov 10th, 2016 4 Pages
This week 's focus, food safety, is one I am particularly fond of. Working in the food industry I have been exposed to the risks and issues associated with foodborne illnesses. Besides this, food safety, and natural foods are an interest of mine. From my personal background, I was aware foodborne illnesses result from unsafe handling of food. Foods such as meat, eggs, and dairy are closely monitored because of their high protein, high moisture and high or neutral pH content (Wardlaw, Smith, Collene 2016). This week, just as I am every week, was very conscious of handling my food properly, seeing how most foodborne illness can form in your own home. This week I ate a good amount of chicken. When handling the chicken, I first ensured it spent as little time in the temperature danger zone (40 degrees to 140 degrees). Food can be left out in the temperature danger zone for no more than two hours per the board of health. As soon as I took the chicken out of the refrigerator, it began forming salmonella bacteria. This is why it is best to handle chicken as quickly as possible. Though salmonella is not deadly to the average healthy adult, it can cause many discomforting side effects such as “nausea, fever, headaches, abdominal cramps, diarrhea, and vomiting”(Wardlaw, Smith, Collene 2016). When handling chicken, it is important to be cautious of cross contamination. The salmonella bacteria can easily be spread. As a result, when handling the raw chicken, I ensured no other food…

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