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FOOD SAFETY
Food poisoning -
Kasus Keracunan makanan massal
Suatu ketika
• sejumlah besar murid beberapa sekolah dasar terpaksa dibawa ke
puskesmas,
• setelah mengkonsumsi makanan jajanan yang dibagikan oleh guru-
guru mereka secara gratis,
• beberapa murid yang lebih parah keadaannya harus ditangani di
rumah sakit.
Poisonous natural foods
• natural accident
(such as contamination of fish or shellfish with toxins from
dinoflagellate organisms in plankton);
==============
Its guiding principle is
• to ensure quality in processed food.
food biochemistry
• The food analyst carry out proximates to ensure that the consumer gets
what he really is paying for.
• The food nutritionists formulate diets using local raw materials. They also
help to curb the issue of food insecurity.
• the food microbiologist studies each food properties, their agent of
spoilage, and provides a preservation means.
• The food technologist that designs machine using the appropriate material
as regards to the type of food.
• the food biotechnologist who are also called genetic engineers. They
manipulate the genes of crops to obtain a desired trait in such product.
the duty of the food scientists
• to ensure that the required quality of semi processed food are kept
and
.
Food microbiology
Food microbiology is
• the study of the microorganisms that inhabit, create,
or contaminate food,
• the study of microorganisms causing food spoilage
Bacterial pathogens
Clostridium botulinum
Escherichia coli
Listeria
Salmonella
Vibrio cholerae
Cronobacter spp
Viral pathogens
Enterovirus
Hepatitis A
Norovirus
Rotavirus
Parasitic pathogens
Cryptosporidium
Entamoeba histolytica
Giardia
Trichinella
nonpathogenic microorganism in foods
Food preservation
Risk management is
• "The process of weighing policy alternatives, considering risk
assessment and other factors relevant for the health protection of
consumers and, if needed, selecting appropriate prevention and
control options."
Risk assessment
consisting of the following steps:
(i) hazard identification,
(ii) hazard characterization,
(iii) exposure assessment, and
(iv) risk characterization.[