Children are more at risk for foodborne illness, and therefore parents and caregivers need to pack their lunches with food safety in mind. According to Centers for Disease Control and Prevention, almost 50% of annual salmonella infections happen to infants and school-age children, this is likely because the immune systems of children are not adequately developed to fight off the bacteria that can grow on foods. Temperature control is a major factor, especially during the summer months. Here are a few tips on keeping our little ones’ lunches safe.
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According to Centre for Disease Control data, some 2.4 billion people, one third of the sick as a result of improperly washing their hands. This is especially crucial in the food and beverage, and healthcare industries.
Some people have raised food safety concerns on eating insects. There is however, no known cases of transmission of diseases or parasites to humans from the consumption of insects.
Tinned or canned foods are an integral ingredient of any food production facility and, while tinned foods are generally considered to be fully sterile after production, there are several factors that can affect the safety of the foods in tins.
In support of World Food Safety Day we’ve put together an article covering food safety for our kids. Share this with your kids!
Developing an effective microbiological testing program for your foods does require research to determine which bacteria you should be testing for, and what specifications you should be using.
When testing your food for microorganisms it is important to understand what microorganisms you should be testing for; what the specifications for these microorganisms should be, and finally, how frequently one should be performing the various tests.
When washing your chicken harmful bacteria, like Campylobacter, Salmonella or Clostridium perfringens, splashes off the chicken as you wash it. Just because you cannot physically see this happening does not mean that it isn’t. It can splash the bacteria all over you, kitchen towels, countertops, and any other foods that might not be cooked afterward such as salads. This can make individuals ill, especially people with weaker immune systems such as young children, pregnant women, older adults, and immunocompromised individuals.
How does Salmonella contaminate pre-cut melon? A recent outbreak in the US of Salmonella-contaminated pre-cut melon infected at least 93 people (reported). This was unfortunately not the first outbreak due to contaminated pre-cut melon with pathogenic bacteria. This prompts the question of how does Salmonella contaminate pre-cut fruits?