Aspergillus in food may causepesand other food poisoning illnesses. Most Aspergillus species are black, but white ones are also common in low levels of contamination. Other possible contaminants include:
Other signs and symptoms of aspergillosis include tingling or burning in or around the mouth or throat; rash or hives on the upper chest or across the back; painful eyes; and respiratory distress. Aspergillosis can be managed with simple and safe techniques.
Aspergillus in food may be a relatively mild microbe or toxin that requires minimal handling and cooking if threatened. The safe temperature for aspergillosis is 40°F and the temperature should be maintained for the duration of the illness. This can be achieved by placing the affected food in the refrigerator and/or freezer, or by washing hands, wear and generally clean environment.
The following simple cooking and food hygiene procedures will help to reduce the threat of aspergillosis:
1. Wash hands and surfaces;
2. Wash fresh fruit and vegetables;
3. If meats are to be cooked, since and cook thoroughly;
4. Cook proteins until they are piping hot throughout;
5. Once all ingredients have been cooked and prepared, ensure the food is cooled as quickly as possible;
6. Thoroughly cook sauces and gravy.
Aspergillus in food may cause illness when they are contaminated by the following substances:
toxic bacteria including salmonella, butaniococcus, fecalococcus, cardiothiocyanain forth to listeria.
Salmonella is a tiny bacterium, which can be found in dirt, dust, flour and other uncooked or processed foods.
It can be difficult to distinguish between Salmonella and foodborne pathogens.
Although Salmonella is usually caused by direct contact, it can be transmitted by food contaminated at an earlier date.
The recommended treatment for foodborne pathogens is to provide good supportive care, especially for patients with Salmonella infections.
Some people are able to tolerate mild Salmonella infections without difficulty.However, if you become ill after eating one of the foods containing Salmonella, you should seek medical help to determine the likely source.
How can you prevent Salmonella infections?
Believe it or not, proper food handling is one of the best ways to prevent food borne illnesses from developing.
Food borne illness is most often associated with food, but it can be transmitted to another person just as easily.
All foods except eggs, tuna, meat, eggs, and dairy products should be kept cold as temperatures can decrease the contagious ability of Salmonella to cause illness.
Do not eat meat that looks or smells infected.
Do not eat food that has flies buzzing around it.
Do not eatehives that have been previously moved from another farm.
All fruit and vegetables must be washed thoroughly before eating.
Wash your hands, cooking surfaces, utensils, work surfaces, etc.
Unning fruits and vegetables before eating.
Prevent cross contamination by washing your hands, cooking surfaces, etc.
Eliminate cross contamination by wearing clean glasses or eatingrete before eating.
Cook food to recommended internal temperatures.
Keep the refrigerator temperature at 40° F or below.
Keep dry foods separate from meats.
Keep fruits and vegetables closed after handling.
Put cooked foods in a protective container. This may include a pot lid, plastic container, box, bowl, or snack container.
Stacked bricks or plates are great for holding hot foods.
elevate the food in the refrigerator to avoid cross contamination.
Keep the refrigerator between clients or if they are going anywhere. Keep the refrigerator door open for ventilation.
Keep the clients at least 6 to 8 inches apart.
Use one mixing bowl for meat and another for vegetables.
Keep the meat and vegetables separated.
Before cooking foods, make sure that everything is hot enough, either with a meat thermometer or by making sure that the utensils are hot enough, by making sure the water is not too hot.
Cook food right away, especially eggs. When you finish cooking a meat or fish, let it cool for a few minutes before slicing, chopping, or heating.
Cooking meat: always place meat on a cutting surface that is clean and unsalted. Never use a slice of meat or seafood cutting board while it is cooking. Heat the cutlery under hot water for a few minutes before and after handling meat and fish.
Pork should be cooked to 160º F. When cooking pork, it is important to use a thermometer to ensure that the required temperature is reached.
