Page 38 - CIJ Feb 2024 Digital Edition

Kitchen hygiene

Guarding from Biological Hazards

Food Production to Plate

Biological hazards in the processing and preparation of
food refer to the presence of harmful microorganisms,
such as bacteria, viruses, parasites, and fungi. They
threaten human health if ingested. These hazards can
contaminate food at various stages, from production and

processing to preparation and serving. Experts discuss
the challenges and solutions with Keerthana Sundar.

H ere’s an overview of the contamination including through raw
There are various routes of
primary biological hazards
plaguing the food industry:
ingredients, cross-contamination,
inadequate cooking, and contaminated
• Bacteria: pathogenic
(disease-causing) bacteria
Clean India Journal spoke to credible
like Salmonella, Escherichia coli, water.
Listeria, Campylobacter, etc. cause experts to seek their valuable opinions
foodborne illnesses and are most on how to tackle the aforementioned
often associated with undercooked challenges.
or contaminated food. Abhinav Khobragade, Entrepreneur
• Viruses: Norovirus and Hepatitis at Cafe Pizza Rocks outlined proactive
A virus can be transmitted through steps the food industry should take to
contaminated food or water. The prevent microbial contamination during
former causes gastroenteritis food processing:
whereas the latter affects the liver. • Hazard Analysis and Critical
• Parasites: Protozoa and helminths Control Points (HACCP): Follow
like Giardia, Cryptosporidium, and a good systematic approach
Trichinella can contaminate raw or to identify, assess, and control
undercooked foods, particularly in potential microbial hazards at
meat and seafood. critical stages of food processing
• Fungi: Mycotoxins are toxic • Strict Hygiene Practices: Enforce
substances produced by molds personal hygiene measures among
that can contaminate crops such as food handlers, including regular
grains, nuts, and fruits. Aflatoxin, handwashing, use of protective
produced by Aspergillus fungi, is clothing, and mandatory health
an example of a mycotoxin. checks
• Toxins: Bacterial and shellfish • Employee Training: Provide
toxins can lead to food poisoning comprehensive training programs
endangering the health of to educate personnel about
consumers. microbial contamination risks and
• Allergens: Common allergens proper food safety practices
include peanuts, tree nuts, milk, • Temperature Control: Employ
eggs, soy, wheat, fish, and precise temperature controls
shellfish. Cross-contamination and during cooking, cooling, and
inadequate allergen labeling can refrigeration to inhibit the growth
lead to allergic reactions. of harmful microorganisms

FEBRUARY 2024•Clean India Journal
38 www.cleanindiajournal.com