Friday, 14 September 2018

Food & Microorganisms @ Microbial Biotechnology 2018

Pathogenic micro-organisms cause food-borne infections or intoxication, and include bacteria, viruses, parasites and moulds. It is important to note that pathogenic bacteria and viruses usually do not cause food spoilage, their contamination cannot be seen nor tasted.
The main factors that contribute to occurrence of foodborne diseases are:
  1. The use of raw food and ingredients from unsafe sources
  2. Inadequate cooking or heat processing
  3. Improper cooling and storing, for example leaving cooked foods at room temperature for longer periods of time, or storing foods in large containers in the fridge
  4. Allowing several hours to pass between preparation and eating of food
  5. Inadequate reheating
  6. Improper hot holding, meaning below 65°C
  7. Food handling by infected persons or carriers of infection
  8. Cross contamination from raw to cooked food. For example by cutting vegetables for salad on a cutting board where you have cut raw meat before
  9. Inadequate cleaning of equipment and utensils
Book your slots with us:- https://microbialbiotechnology.cmesociety.com/registration

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