FOOD SANITATION (1)

SESSION : DIS 2020
DTF10102 FOODSERVICE SANITATION

REFLECTIVE JOURNEL
MICROBIOLOGICAL CONTAMINATION OF FOOD : THE MECHANISM ,

IMPACT AND PREVENTION.

LECTURER NAME : PUAN IDA ROHAYU BINTI MOHD ROMLI
CLASS : DHF 1B

NAME NO. MATRIC
MUHD IMRAN BIN ABDUL MAJID 18DHF20F2035
NUHA MARIAH AFIFAH BT HASSAN BASRI 18DHF20F2027
SITI AISYAH BINTI AB RAHMAN 18DHF20F2037
18DHF20F2039
SITI NOR AQILAH BT HASHIM

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TABLE OF CONTENTS PAGE
TOPIC 1
2
Cover page 3
Table of contents 4
Acknowledgement 5-9
Introduction 10
Body content 11
Recommendation 12
Conclusion
References

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ACKNOWLEDGEMENT
Bismillah,

Assalamualaikum, we are really grateful because we managed to complete our
Foodservice Sanitation assignment within the time given by our lecturer Madam Ida Rohayu
binti Mohd Romli . This assignment cannot be completed without the effort and co-operation
from our group members ,Muhd Imran , Nuha mariah , Siti Aisyah and Siti Aqilah . We also
sincerely thanks our lecturer‘as mentioned above’ for the guidance and encouragement in
finishing this assignment and also for teaching us in this course. Last but not least, we would
like to express our gratitude to our friends and respondents for the support and willingness to
spend some times with us to fill in the questionnaires.

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INTRODUCTION

Food contaminated with microorganisms such as bacteria, yeasts, molds or viruses may pose a
risk to the consumer. In addition to the detection of pathogenic microorganisms, it is important
to monitor typical spoilage organisms in order to reduce losses during production .
Microorganisms are creatures of microscopically small size, mainly organized as single-cell
organisms, while some of them may occur multicellularly. They can be found everywhere in
the natural environment such as water, soil, and air .Microorganisms may naturally be present
in foods or on the surfaces of foods for example fresh vegetables or added as contamination
during the manufacturing process of food products . In food industry, it can be distinguished
between different categories of microbiological contamination Indicator organisms , Spoilage
organisms , Pathogenic bacteria , Viruses and Bacterial toxins . Pathogenic microorganisms
are either not allowed at all to occur in the foodstuff or they are limited to a specified number
of cells per gram food. These limits differ to the respective food matrix. If limits are exceeded,
this might have tremendous consequences for consumer’s health . In general, you can
differentiate between two methods of microbiological testing : food testing and hygiene
monitoring / cleaning control . Detection of microorganisms in the production environment
Microbiological tests for cleaning and hygiene control detect general residues of foods on
insufficient cleaned surfaces in the production environment. These residues of nutrients are the
basis for growth of microorganisms.

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MICROBIOLOGICAL CONTAMINATION OF FOOD
FOUR TYPES OF CONTAMINATION
Chemical Contamination of Food

▪ Chemical contamination happens when a food becomes contaminated by some kind of
chemical substance.

▪ Chemicals are used frequently in the kitchen for cleaning and disinfection, so it’s
unsurprising that they can contaminate food.

Microbial Contamination of Food
▪ Microbial contamination happens when a food has been contaminated by
microorganisms, including bacteria, viruses, mould, fungi, and toxins. This can happen
through various means . For example :
- Undercooking chicken can give rise to campylobacter, a type of bacteria.
- Storing and preparing high-risk raw foods close to ready to eat food can lead to
cross-contamination.
▪ Microbial contamination is the most common reason behind outbreaks of food
poisoning.

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Physical Contamination of Food
▪ Physical contamination happens when a food has been contaminated by a foreign
object. It can occur at any stage of food delivery and preparation.
▪ Physical contamination can cause serious harm to the consumer, including broken teeth
or choking.
▪ Types of physical contaminants that can be found in food include jewellery, hair,
plastic, bones, stones, pest bodies, and cloth.

Allergenic Contamination of Food
▪ Allergenic contamination occurs when a food that causes an allergic reaction comes
into contact with another food. For example, if the same knife used to cut normal bread
is then used to cut gluten-free bread, or if pasta is stored in a tub that used to contain
peanuts.
▪ These are the foods that account for the majority of food allergies in people : gluten,
peanuts, eggs, mustard, soy, and fish.

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PREVENTION FOR THE FOUR TYPES OF FOOD CONTAMINATION
Chemical Contamination of Food

▪ Always store chemicals in a separate area to food.
▪ Follow the manufacturers’ instructions when using chemicals.
▪ Keep food covered when cleaning.
▪ Use approved suppliers who can guarantee the safety of the food they provide.
Microbial Contamination of Food
▪ Having impeccable personal hygiene and taking time off from work when you are ill.
▪ Always washing raw fruit and vegetables.
▪ Controlling pests and ensuring they are not on the premises.
Physical Contamination of Food
▪ Replacing any damaged equipment immediately.
▪ Reporting any faults with equipment and premises without delay.
▪ Having a thorough pest control system in place.
Allergenic Contamination of Food
▪ Keep preparation areas, equipment, utensils, and cloths that you use for allergenic foods

separate to those you use for other foods.
▪ Separate allergenic products from other food products in your fridges, freezers, and all

other food storage areas.
▪ Thoroughly clean and disinfect your kitchen regularly and especially after preparing

food that contains one of the allergens.

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THE MICROORGANISMS
▪ The tiniest life forms are bacteria, yeasts, molds, and viruses, termed “microorganisms”
because of their size (micro meaning small and organism meaning living being).

Bacteria
▪ Bacteria are the most important microorganisms to the food processor. Most are
harmless, many are highly beneficial, some indicate the probable presence of filth,
disease organisms, spoilage and a few cause disease.

Yeasts and Molds
▪ Yeasts are oval-shaped and slightly larger than bacteria. They reproduce most often by
budding. In budding each cell can produce several buds, or swellings, which break
away to form new, fully formed daughter cells. Molds as found on bread, fruit, damp
paper, or other surfaces are actually composed of millions of microscopic cells joined
together to form chains. The chains usually have numerous branches, called hyphae.

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Virus
▪ Viruses are the smallest and simplest microorganisms. Unlike bacteria, yeasts, and
molds, viruses are incapable of reproducing independently. Instead, they must first
invade the cells of another living organism called the host, before they can multiply.
Hence, they are parasitic.

Effects in terms of disease
▪ Noroviruses
▪ Entamoeba hystolitica
▪ Salmonellosis
▪ Shigella
▪ Hepatitis A
▪ Toxoplasma gondii
▪ Bacillus cereus
▪ Cryptosporidium

Effects in daily life
▪ Makes people lose their energy capacity in daily life
▪ The body becomes very weak
▪ Health will deteriorate
▪ Lose focus in doing work

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RECOMMENDATION
It is recommended that the following factors provide the primary bases for deciding whether a
microbiological criterion for a given food would or would not serve a useful purpose:

▪ Epidemiological evidence that the food is a significant vehicle for the transmission of
foodborne disease.

▪ The susceptibility of the food to microbial contaminations.
▪ The opportunities for survival of contaminants in the foods.
▪ The likelihood that growth of contaminants would occur at some point during

manufacture, storage, distribution, and under conditions preparatory to serving.
▪ The treatment to which a food may be subjected just prior to its serving.
▪ The susceptibility of probable consumers to infectious or toxic agents.

A pathogen, to be eligible for consideration as a component of a microbiological criterion, must
likely be found in a particular food or ingredient with a consequence serious enough to cause
concern. Such a food is considered sensitive to the presence of the particular pathogen :

▪ Shigella : Microbiological criteria for Shigella should not be established for routine
surveillance of foods. Methods of analysis are too complicated and insensitive to be
practical for this purpose, but they are useful in the course of epidemiological
investigations of outbreaks to examine suspect foods for the presence of Shigella.

▪ Salmonella : Microbiological criteria for Salmonella are commonly applied by industry
and official agencies. They have been effective in preventing contaminated foods from
reaching the market and should continue to be applied to sensitive foods and feeds.

▪ Bacillus cereus : During investigation of outbreaks in which symptoms observed are
similar to those of C. perfringens or S. aureus, the suspect foods should also be
examined for B. cereus.

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CONCLUSION
A supplier of food that is safe and free from contaminants is important for public health and
daily life, as well as economic, social stability, as well as the image of the government and the
country. In fact, there are a few people who underestimate this issue even though it has a bad
effect. The safety of microbiology has always been a hot issue. Some of them may be well
handled through good farming with control measures in the processing environment to
eliminate pathogens on food while others are well handled by consumers. However, food safety
depends on understanding ways to prevent food contamination or food contamination
microorganisms.exceptions And control of well -estimated risk factors through the practices
mentioned above can help save healthy food around the world And reduce the economic burden
of the country. Not forgetting also that microbiologically contaminated/pathogen -
contaminated food is still an important cause of injury, disease and accidental death. In addition
to disease and death, the consumption of pathogen -contaminated food has also affected the
economic, social and psychological that can directly destroy the country, food traders and even
companies. Therefore, this issue must be emphasized by everyone in order to be avoided.
Therefore, work together in tackling this problem so that we can live in a healthy state always.

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REFERENCES
▪ https://food.r-biopharm.com/analytes/microbiology/
▪ https://www.hindawi.com/journals/ijmicro/2020/3029295/
▪ https://aggie-horticulture.tamu.edu/food-technology/food-processing-
entrepreneurs/microbiology-of-food/
▪ https://specialties.bayt.com/en/specialties/q/344774/what-are-the-methods-used-
in-preventing-microbial-contamination-of-food-in-the-ready-to-eat-food-
industry/

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