Can you tell which type of foods put you at risk more than others? Did you know that some types of fast foods are high risk for food poisoning? How can you tell which types of food it may be better to stay away from?
Over five percent of certain categories of fast foods have been tested positive for food contamination bacteria. Micro organisms such as Staphylococcus Aureus, salmonella and E Coli are regularly found in dishes such as kebabs, shwarma, salads and sauces for kebab and falafel.
Many factors could contribute to the contamination of these take away restaurant dishes. The first of these is the meat itself. Meat should be ground when it is almost thawed, but not quite. This will ensure that the temperature of the meat will stay low and prevent the multiplication of bacteria. The grinding machine and all it’s parts must be kept spotlessly clean and the bowls into which the meat is collected must also be spotlessly clean.
There are many possibilities for food contamination in and around the grinding machine. In commercial kitchens chefs are often hard pressed to do all the little jobs that 食物製造廠牌照 need to be done. Cleaning is the most frequent example of this. Corners are often cut and one such “specific” corner is the cleaning of the grinding machine. Lets say a chef has just finished grinding chick peas to make falafel. Raw chickpeas are used for making falafel which means that various different types of environmental bacteria will be present on the chick peas. They have been soaked in water overnight so bacteria have had quite good conditions in which to multiply.
Having ground the chick peas the chef will want to get on with his next job which may be grinding meat for kebabs. Instead of taking the machine to pieces and washing it with soap and water, a lot of chefs will simply prefer to put a few onions or carrots through the machine to evacuate the last of the chickpeas and them proceed onto grinding meat. Liquid from the non sterile chickpeas will still be present in the machine.
The meat being ground will therefore be contaminated by the bacteria from the chickpeas. This represents a potentially dangerous situation. All machines must be thoroughly cleaned between jobs.
Meat should be stored in a fridge with an ambient temperature of four degrees Celsius. Herbs and spices should be added to the meat just before it is going to be cooked. Herbs and spices often contain a variety of bacteria which begin to be active once they are back in a damp environment. Sterilized herbs such as ones used in the cheese industry are safer than unsterilized. Quantities of meat shouldn’t be left uncooked and left for another day. Once mixed with all the ingredients, dishes such as kebabs, meatballs or meatloaf will afford bacteria a suitable environment in which to reproduce. If you must leave meat uncooked, freeze it. Try not to mix meat dishes by hand, always prefer a mixing machine or mixing paddle.
The more food is exposed to human skin the greater the risk of contamination. Restaurants by nature are hot places. They do not have the cold room or air conditioned facilities that exist in modern factories. Kebabs and meat balls are often left out at room temperature for up to three or four hours during the period they are being made. This will allow the temperature of the meat mixture to raise high enough to permit the reproduction of bacteria.