I. DEFINITION OF TERMS

FOOD SANITATION objectIVE

   To prevent illness and possibly death from spoiled or contaminated foods.

Things that concern the sanitary engineer with regards to food being a cause of illnesses:

•          Animal Parasites: tapeworms and trichina worms; these gain entrance to the human body through the eating of infected meat or fish which has not been cooked sufficiently to kill the immature worm

•          Microorganisms which enter the food in various ways and then infect the consumer, such as the bacteria which cause typhoid fever, dysentery, and salmonellosis, the rickettsia which cause Q fever; and the virus which causes infectious hepatitis

•          Toxins given off by certain bacteria growing in the food. Botulinus organisms and some of the staphylococci are important in this respect.

•          Harmful substances illegally or ignorantly used in foods for preserving purposes, cooling or adulteration or those entering by accident, such as insect poison mistakenly used for flour or sugar, poisonous spray residues left on fruit or vegetables, or poisons from containers, although this is rare

•          Use of poisonous plants or other materials as foods. Instances are eating of poisonous toad shells mistaken from edible mushrooms and out-of season consumption of the mussels of the pacific coast, which is poisonous during the months of June to September.

Food-borne diseases

•          Beef tapeworm-nausea and nervous breakdown.

•          Pork tapeworm-worms can incyst themselves in the other parts of the human body like eyes and lungs.

•          Fish tapeworm-nausea

•          Trichinosis

 

2. Food poisoning - cover both infections and intoxications caused by eating contaminated food. Often characterized by vomiting, abdominal pain, diarrhea, chills, prostration, and gastroenteritis often characterize food poisoning.

 

•          Staphylococcus intoxication - is a poisoning (not an infection) of abrupt and often violent onset with nausea, vomiting, and sometimes severe diarrhea. "Staphylococci" obtain entry to food from the hands of food handlers with skin infections, such as boils or pimples, or from nasal carriers.

•          Botulinus intoxication - caused by the sporeforming organism "Clostridium botulinum". The disease is an afebrile poisoning (not an infection) characterized by headache, weakness, constipation, oculomotor or other paralysis and absence of diarrhea. Death by heart or respiratory paralysis occurs in about two-thirds of the cases. Canned goods which are eaten uncooked are normally the culprits.

•          Clostridium perfringes (welchii) intoxications - outbreaks have been caused be meat which has been cooked, allowed to cool slowly, insufficiently refrigerated, and served the next day or later, either reheated or cold;

•          Salmonellosis infection (not a poisoning) - symptoms are acute gastroenteritis with diarrhea and abdominal cramps, fever, nausea, and vomiting caused by salmonella bacteria..

•          Other food infections – typhoid fever, paratyphoid fever (caused by certain salmonella organisms), bacillary dysentery, and amoebic dysentery which are also spread by water and involve human excreta

 

f. Poisoning through chemicals in food:

 

•          Food poisoning through the accidental use of rat poisons, sodium fluoride for milk powder or barium carbonate for flour by storing harmful substances in the same shelves or in the same room as foods.

•          Cadmium poisoning  has resulted from contact of acid foods with cadmium-plated utensils

•          Antimony poisoning from foods cooked in cheap gray-enameled utensils

•          Zinc poisoning resulted from storage of lemonade in a galvanized steel can.

•          Food poisoning through insecticide residues on fruits and vegetables

 

Outbreaks of food-borne diseases are frequently traced to:

 

•          Improperly prepared food, especially meat pies and roast fowl. This means insufficient cooking, either at too low a temperature or for an insufficient period.

•          Insufficiently cooked foods containing dried hen eggs or duck eggs.

•          Unpasteurized milk or dairy products

•          Pastries or other foods contaminated by rodent feces, or possibly through the medium of cockroaches, and served with no further cooking.

•          Food prepared by an infected food handler

 

Preventive measures :

 

•          Thorough cooking of all foodstuffs derived from animal sources, with particular attention to preparation of fowl, egg products and meat dishes

•          Protection of prepared food  against rodent and insect contamination

•          Refrigeration of all prepared foods during storage to prevent salmonella organisms from increasing in number.

•          Personal hygiene

 

Preserved foods:

 

•          Canned foods – to prevent poisoning, canned goods must be labeled properly as to date of expiration. Eliminate from the shelves canned goods showing signs of spoilage-“swell” for bulging ends, “flipper” and “springer”.

•          Dried foods-packaging, transportation and storing, also for frozen foods

•          Frozen foods

 

SANITATION OF EATING AND DRINKING ESTABLISHMENTS:

 

Construction, design and maintenance of equipment and utensils

 

Cleaning and bactericidal treatment of utensils:

 

Washing

•          Bactericidal treatment (sanitizing)

•          Handling of washed utensils

•          Storage of washed utensils

•          Swabbing

 

MEAT PRODUCTS (including poultry)

 

—  Poultry is responsible for psittacosis, ornithosis, bird flu

—  Most perishable

—  Color and odor can give characteristics of the meat

—  Preservation includes curing (ham, bacon, hotdog), canning (corned beef, luncheon meat and severalk others)

 

MARINE PRODUCTS

 

•          Fish must be chilled immediately upon removal from water, canned, dry salted, pickled, dried, smoked if not to be sold fresh

•          The selling distribution and buying of fish caught through the use of explosives and chemicals are prohibited

•          Shellfish/oysters shall be planted and grown only in approved areas (DOH and BFAR), otherwise, these will be confiscated and destroyed

 

BAKERY AND CONFECTIONARY PRODUCTS

 

•          Sanitary conditions of the ingredients

•          Sanitary precautions in the manufacturing processes in the bakery

•          Sanitary precautions used in handling the finished products in distribution

•          Delivery trucks and carts of bakery products shall always be kept clean and sanitary

 

DAIRY PRODUCTS

•          No dairy shall keep unhealthy or infected cows, carabaos or goats for the production of milk, or feed them unwholesome food which produces impure or unwholesome milk

•          No animals used for the production of milk shall be allowed to graze on land which has been contaminated by radioactivity

•          No dairy shall sell unwholesome milk that has not been previously pasteurized or otherwise sterilized

GROCERIES OR “SARI-SARI” STORES

 

•          No grocery or sari-sari store shall be established within a distance of 25 meters from any source of contamination.

•          All foods which require no further cooking before they are eaten shall be protected from contamination while in counters or showcases

ICE PLANTS

•          Only potable water shall be used in the manufacture of ice.

•          In storing and transporting ice intended for public consumption, precautionary measures shall be taken to protect the ice from sources of contamination.

 

AMBULANT FOOD VENDORS

 

•          These vendors shall sell only bottled food drinks, biscuits and confectionaries.

•          Its prohibited for food vendors to sell food  that requires the use of utensils.

 

ABATTOIRS

•          Supervise the maintenance of adequate sanitation in abattoirs and their premises

•          Enforce the requirements on the examination of meat as provided in existing laws

•          Permit the slaughter of animals for public consumption in other designated areas in certain exigencies, provided public health is adequately  protected

•          Supervise the sanitary disposal of all abattoirs waste

•          Ensure that only healthy animals shall be slaughtered, and that the method of slaughtering, the techniques of dressing and the storing, handling and transporting procedures are in accordance with prescribed standards.

 

Advantages of milk as food:

 

—  Easily digested

—  It contain no waste materials,

—  It requires no cooking

—  Cheaper than many other products having the same food value.

 

Disadvantages if not properly taken cared of by milk handlers.

 

•          Serve as vehicle of infection and diseases such as:

•          Tuberculosis

•          Typhoid fever

•          Dysentery

•          Diphtheria

•          Septic soar throat

•          Other streptococcal infections

•          Staphylococcal toxins

•          Salmonella gastroenteritis

•          Brucellosis

•          And Q fever

 

Milk sanitation then has two objectives:

 

—  Production of safe milk

—  Production of clean milk

Essentials of Milk Sanitation

 

1. Healthy cows

2. Clean and healthy workmen

3. Clean environment

4. A separate milk room

5. Utensils and equipment of proper design

6. Effective sanitation and scrupulous cleanliness of pails, cans, coolers, bottles, and other equipment with which milk comes in contact.

7. Prompt cooling and handling of milk.

8. Pasteurization.

9. Sterilization

 

Milk bacteria

 

•          The bacteriological test for milk include obtaining the total count- which means determining the number of organisms which will grow on agar plates under the standard laboratory conditions.

•          The total count is also by counting with the microscope the clumps of bacteria seen in the field and by counting individual organisms. the clump count and the plate count are comparable, but the individual organisms count is normally four times the others. They are all expressed as the count per millimeter.

•          Pasteurize milk should be tested for coliform organisms. These bacteria are killed in pasteurization, and their presence in pasteurized milk is an indication of dangerous after contamination.

•          Thermophilic bacteria and thermoduric bacteria are nonpathogenic organisms that flourish and increases at high temperature. They are able to withstand the temperature of pasteurization and is responsible for the high counts. Psychrophilic bateria are non pathogenic and will multiply at low temperatures

•          Foreign Substances in Milk and Milk Products

 

•          The term foreign substance does not include bacteria, dirt, dust, hairs, insects, manure or other dirt, which may appear in milk. These other foreign substance that constitute a potential health hazard are, pesticides and antibiotics. Penicillin,

•          insecticide,

•          plastics,

•          chemical sanitizers, and

•          radionuclides.

 

Legal Responsibility for Quality Control of Milk and Milk Products.

•          Physical test- test is used to determine solids not fats and to indicate whether has been watered.

◦       Butterfat content

◦       Specific gravity test

Cryoscope or water freezing point

 

 

•          Chemical test - this test is made when it suspected that preservatives are added. Also check samples of raw milk for the presence of bacterial inhibitors such as penicillin.

◦       Sediment test consist of forcing sample of milk through a disk filtering material. To detect the amount of dirt present in milk.

◦       Phosphate test shows that this enzyme has been destroyed by heat and indicates whether milk has been properly pasteurize.

 

 

 https://www.slideshare.net/MilcahJoyBaculo/food-sanitation-47512923

https://www.sciencedirect.com/topics/food-science/food-sanitation