Improplery Cooked Ground Beef Could Be Contaminated Wiht
Food Safety Focus (130th Issue, May 2017 ) – Food Rubber Platform
Bacteria in Raw Meat vs Cooked Meat
Reported by Dr. Fiona FONG, Research Officeholder,
Risk Assessment Department,
Centre for Food Prophylactic
Recently, bacterial contagion of meat has attracted public attention. Co-ordinate to the Globe Health Organization, contamination of food past microbiological agents is a worldwide public wellness concern; and almost countries accept documented pregnant increases over the past few decades in the incidence of diseases acquired by microorganisms in food. In this article, we will introduce some factors that determine the growth of bacteria in food, and discuss the different food safety considerations for bacteria in raw meat and cooked meat and the measures to reduce risks of nutrient poisoning caused by bacteria.
Factors Determining the Growth of Leaner in Food
Leaner abound best when intrinsic and extrinsic backdrop are optimal for their growth. Intrinsic backdrop are the properties that are inherent parts of the food, such as pH and h2o activity, while extrinsic properties are the properties of the environment in which the food is stored, such every bit temperature. H2o activity is not the same as the moisture content of the nutrient but is a measure, ranging from 0 to 1, of the availability of water in food which determines the growth and survival of bacteria. By controlling these factors (e.thou. controlling the storage temperature of the nutrient), bacterial overgrowth can exist prevented.
Bacteria in Raw Meat
Fresh meat is a highly nutritious substrate with h2o action of most 0.99, meaning that information technology is suitable for the growth of most microorganisms. Raw meat in full general contains bacteria, including pathogenic and spoilage ones. Equally warm-blooded animals naturally carry leaner such every bit Salmonella spp. in their intestines, raw meat may be contaminated with leaner during the slaughtering process such as evisceration and dressing procedures. In addition, the equipment and tools used in the processes, the hands and clothing of personnel also as the surroundings may besides contaminate the meat with leaner.
Raw meat should exist cooked thoroughly earlier consumption.
Meat has potential to carry foodborne pathogens that can crusade disease and lead to food safety bug. These pathogenic bacteria are able to invade our bodies or produce toxins to crusade illness. They cannot exist seen or smelled on the meat, but tin can more often than not be killed by normal cooking atmospheric condition (i.eastward. cooking to a core temperature of at least 75°C instantaneously or other effective time/ temperature combinations).
Pathogenic bacteria may need to compete with other bacterial flora (e.g. spoilage leaner) for growth on the meat. Certain pathogenic bacteria such as Staphylococcus aureus are relatively poor competitors and may exist outgrown by other flora. Spoilage bacteria will cause food to deteriorate or lose quality past developing a bad olfactory property or feeling sticky on the outside of the meat, signs that consumers would normally notice. These spoilage leaner are normally not harmful, however, when consumed in very big numbers, they can cause gastrointestinal disturbance. Consumers should throw abroad the meat that shows any signs of food spoilage.
Bacteria in Cooked Meat
As mentioned above, thorough cooking can generally destroy nigh bacteria on raw meat, including pathogenic ones. Nevertheless, if at that place are subsequent lapses in food safety practices, food poisoning may still occur. To start with, raw meat may exist contaminated with spores of sure pathogenic bacteria (e.grand. Clostridium perfringens) and spores are not readily destroyed by normal cooking temperature. Estrus of cooking can rather activate the spores to germinate and develop into vegetative cells which can multiply rapidly in foods that are placed at ambient temperature for a long menstruation. Consuming foods that incorporate loftier levels of Clostridium perfringens vegetative cells may atomic number 82 to foodborne illness.
In improver, pathogenic bacteria may be introduced into the ready-to-eat cooked meat through cross-contamination and multiply to larger amount as a result of time and temperature corruption of the nutrient, causing foodborne illness in consumers.
Measures to Reduce Risks of Nutrient Poisoning Caused by Leaner
To foreclose food poisoning, raw meat should exist cooked thoroughly before consumption. The fix-to-eat cooked meat should exist discarded if it has been held at room temperature for more than four hours. If the cooked meat is held at room temperature for less than 2 hours, information technology can be refrigerated for final use later or used before the 4 hours limit is up.
Moreover, good aseptic practices should be observed. Hands, cutting boards, knives, and other utensils should be washed thoroughly afterwards touching raw meat. Measures should be adopted to the prevention of cantankerous contamination between raw meat and set-to-eat foods including cooked meat, eastward.g. using one cutting board for ready-to-eat foods and a separate one for raw meat.
Source: https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_130_02.html
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