How Does Food Preservation Help Prevent Food Poisoning?
Food is a necessary component of living organisms. Energy from it is essential for carrying out everyday activities. The ability to fight against disease is boosted by it. It is because of this that it is more important to eat the right foods at the right time. We consume food that sometimes grows microorganisms. The contamination of food is a result of these microorganisms multiplying and releasing toxic substances.
Detailed information about food poisoning is given in the following sections.
Causes of Food Poisoning
The following three factors can cause food poisoning:
1. Bacteria
Bacteria are usually responsible for food poisoning. A common cause of food poisoning in the United States is Salmonella. Food poisoning can also be caused by Campylobacter and Clostridium botulinum.
2. Viruses
In addition to noroviruses, sapoviruses, rotaviruses, and astra viruses are responsible for food poisoning. Although less common, food poisoning caused by viruses can be lethal. Food poisoning can lead to the dangerous hepatitis A virus.
3. Parasites
Parasites are very rare causes of food poisoning. The toxoplasma bacteria found in cat litter boxes are a frequent cause of food poisoning.
Growing, harvesting, and storing food can also lead to food contamination. The harmful organisms transfer from one surface to the other and result in food contamination. It is more important to watch out for raw, ready-to-cook food products. Food poisoning occurs as a result of these foods not being cooked, which does not destroy the pathogens.
Food Poisoning Symptoms
Food poisoning symptoms include a number of the following symptoms:
Weakness
Headache
Nausea
Diarrhoea
Vomiting
Irritable abdominal cramps
Mild fever
Loss of appetite
Treatment
A person suffering from food poisoning should receive the following treatment:
You will need to drink plenty of liquid to replace electrolytes lost
Regardless of how long vomiting persists, sip small amounts of water or let ice cubes melt in your mouth.
Slowly begin to consume blander foods such as cereals, toast, rice, bananas, etc.
How to Prevent Contamination of Food?
It is very important to preserve food properly in order to prevent contamination. We can preserve food by slowing the oxidation of fat and inhibiting the growth of microorganisms on it.
Whole grains and cooked foods require different storage and preservation methods. Because bacteria breed in moist environments and whole-food typically lacks moisture, they tend to attack cooked food. Due to this reason, left unused bread will be infested by microbes under moist conditions.
As well as visible changes in food, food contaminated with the disease has a foul smell and tastes different.
Modes of Preservation
The following methods can be used to protect food from contamination when it is preserved.
Chemical Method
The method of preserving food using preservatives checks microbial activity. Pickles, squashes, jams, canned food, etc., contain preservatives that prevent food from spoiling. Some preservatives include:
Salt
Edible Oils
Sodium benzoate
Sodium metabisulphite
Preservation by Common Salt
Water has a tendency to be absorbed by salt, which helps remove water from food. The absence of water inhibits the growth of microbes. The salt in fish and meat prevents microbial growth by removing moisture content. Tamarind and raw mangoes are also seasoned with salt. The process of pickling uses a salt solution known as brine.
Preservation by Sugar
Salt, sugar, and other soluble substances absorb moisture from foods, leaving them too dry for microbes to survive. Sugar is often added to preserve food items, such as jams and jellies. Using pure sugar as a desiccant is known as sugaring. After dehydrating food, it is then packed with pure sugar. Preserving food with sugar is a common practice; some fruits are preserved in this manner. Sugar can also be used to preserve meat and fish.
Preservation by Oil and Vinegar
Food is often preserved by frying or cooking it in edible oil. Vinegar and oil prevent pickles from spoiling. The oil also preserves fruits and vegetables from rotting. Because vinegar has an acidity level or pH level that prevents microbial activity, it can slow down the spoilage of food over time.
Hot and Cold Treatments
One method of food preservation is to boil milk and food before storing them. When foods are pasteurized, they are heated to 70 degrees Celsius for 15-30 seconds, then suddenly cooled and stored. Milk, thus, does not have to be boiled because microorganisms are absent. Food items such as meat are preserved in the freezer by freezing them at a low temperature to prevent microbes from attacking.
FAQs on Food Poisoning: Introduction, Symptoms & Food Preservation
1. What exactly is food poisoning?
Food poisoning, also known as a foodborne illness, is a condition you get from eating food contaminated with harmful organisms. These can include bacteria, viruses, or parasites. When these contaminants enter your body, they can cause symptoms like an upset stomach, vomiting, and diarrhoea.
2. What are the most common causes of food poisoning?
Most cases of food poisoning are caused by microscopic germs that contaminate food. The main culprits include:
- Bacteria: Such as Salmonella, E. coli, and Clostridium botulinum.
- Viruses: Norovirus is a very common cause and is highly contagious.
This contamination often happens when food is not cooked, handled, or stored at the correct temperature.
3. What are the first signs of food poisoning and how quickly do they appear?
The first signs of food poisoning usually include stomach cramps, nausea, vomiting, and watery diarrhoea. Some people may also experience a fever. The time it takes for symptoms to show up can range from a few hours to several days after eating the contaminated food, depending entirely on the type of germ responsible.
4. Is stomach flu the same thing as food poisoning?
No, they are different conditions, even though their symptoms are very similar. Food poisoning is caused by ingesting toxins or germs from contaminated food. Stomach flu (viral gastroenteritis) is an infection caused by a virus, like Norovirus, which can spread easily from person to person, not just through food.
5. How can food poisoning be prevented at home?
You can greatly reduce the risk of food poisoning by following basic food safety rules. The four most important steps are:
- Clean: Always wash your hands, cooking utensils, and countertops with soap and water.
- Separate: Keep raw meat and eggs away from ready-to-eat foods to prevent cross-contamination.
- Cook: Make sure food is cooked to a safe internal temperature to kill any harmful bacteria.
- Chill: Refrigerate leftover and perishable foods right away.
6. How do bacteria like Salmonella actually make you sick?
When you eat food contaminated with bacteria like Salmonella, they travel to your intestines. There, they attach to the intestinal wall and release harmful toxins. These toxins damage the cells lining your gut, which causes inflammation. This internal reaction is what leads to the common symptoms like cramps, fever, and diarrhoea.
7. What is the best way to recover from a mild case of food poisoning?
For mild food poisoning, the focus is on rest and hydration. The key is to replace lost fluids by drinking plenty of water or oral rehydration solutions to prevent dehydration. It's also best to reintroduce food slowly, starting with bland items like bananas, rice, applesauce, and toast (known as the BRAT diet).
8. Why are foods like raw eggs and undercooked chicken more likely to cause food poisoning?
These foods are considered high-risk because they provide a perfect environment for bacteria like Salmonella to grow. A chicken can carry the bacteria, which can then contaminate its eggs or meat during processing. Thorough cooking is crucial because it heats the food to a temperature that kills these dangerous bacteria, making it safe to eat.
