G11T3W7 Offline

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G11T3W7 Food spoilage and food poisoning are two distinct terms that should be treated differently. However both affect the safety of food when consumed. Food spoilage is a natural process, sometimes enhanced by microbial or chemical contaminants, resulting in inedible food that has deteriorated past a point for safe human consumption. The resulting contaminants, microorganisms or pathogens, are a cause of food poisoning. Factors influencing growth of food spoiling micro-organisms There are several factors which influence the growth of food spoiling microorganisms. The external environment has a huge influence on their ability to grow. The humidity level in a food storage area plays its part, with high humidity areas encouraging rapid bacterial growth due to the presence of large amounts of moisture in the air. The temperature of a storage area also affects micro-organism growth, where growth is well served in warm conditions Micro organisms tend to be attracted to food that is high in energy sources, rich in nutrients and contains moisture. The amount of water content in food will influence the rate at which micro- organisms can grow on the food. They also tend to thrive on foods with a lower acidity. Types of food-spoiling organisms 1. Bacteria Bacteria are simple organisms that vary in size and in shape - be it rod like, spherical, or spiral. There are two distinct types of bacteria; helpful (which are used by humans to make cheese or yoghurt) or harmful (which grow independently or as a result of food contamination). Bacteria can form spores or be non-spore forming... the spores tend to survive in environments where the live bacteria will die making spore forming bacteria more problematic in terms of reducing or eliminating contamination. Bacteria are often found in food with low acid such as vegetables and meats but are not limited to such environments. Digesting food contaminated by harmful bacteria is dangerous to humans, and in some cases can even be deadly. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

2. Yeast There are two types of yeasts; true and false yeast. True yeast decomposes sugar and releases carbon dioxide through a process known as fermentation. False yeast does not cause fermentation, but instead grows on the surface of food - in a layer or film - and it is found mainly in foods that contain a high sugar content. Yeast does not cause food poisoning itself, but encourages food spoilage, which in turn promotes pathogen growth. 3. Mould Mould is a food spoiling organism which grows in filaments and forms on decaying food surfaces. As the mass grows and dries, it will release spores which are dispersed into the air. These spores can settle on other food surfaces, allowing the mould to find a new host and begin its life cycle again. Some moulds produce mycotoxins which are poisonous and result in illness, even death. Mould can also be the cause of allergic reactions in allergy prone individuals (e.g. asthmatics or individuals with atopic eczema). Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

General symptoms of food poisoning Food poisoning symptoms vary. They are dependent on how and where the contamination takes place. Some common symptoms include:  Nausea and vomiting  Headaches  Diarrhoea  Abdominal pains and cramps  A fever or chill  Extreme vomiting containing blood  Stools containing blood  An inability to keep any type of liquid 'down' (in a stomach)  Excessive thirst, sweating, little or no urination, drowsiness  Blurred vision and giddiness  High body temperature  Muscular weakness Treating food poisoning One of the major side effects of food poisoning is dehydration (loss of fluids through vomiting, diarrhoea) so it is vitally important to keep hydrated. It is also advised to avoid solid food until vomiting ceases and only then ingest light and bland foods. It is recommended that greasy or oily foods are avoided along with dairy and caffeinated drinks. In an effort to replace lost liquids and minerals, oral rehydration solutions can be taken during longer periods of diarrhoea and vomiting (+24 hours). However, self medication is highly discouraged. Taking anti-diarrheal or anti-nausea medication for prolonged periods of time is not recommended. Food poisoning can be fatal so it is advised that medical attention be sought immediately; especially when symptoms persist or get worse and if the individual is vulnerable (very young, very old). If in doubt, contact a qualified doctor immediately. Glossary Microbial a characteristic of a microorganism, normally in reference to bacteria which cause disease or fermentation Deteriorated to become worse progressively Pathogens a microorganism that can cause disease Decomposes to decay, spoil or go rotten; especially in reference to food Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International