The Food Safety Measures in Australia †MyAssignmenthelp.com

Question: Discuss about the Food Safety Measures in Australia. Answer: The main cause of food contamination in Australia is the microbial contamination. The microbes can grow and multiply in different foods that they consume. The increased compliance of microbial contamination will bring in the most leading microbe the Salmonella. The causes and effects of the different microbes Salmonella This particular microbe is mainly associated with the livestock and the chicken food, poultry. The food poisoning is associated with the not well cooked food or not adequately cooked eggs, unpasteurized diary and raw milk and cheeses. The effect of Salmonella infection is that it will lead to gastro flu like disease. The disease is called the Salmonellosis. Prevention will include the exclusion of the people bearing the Salmonella infection. The food should be well cooked. There should be strict measures in handling the food (Zwietering et al, 2016). Campylobacter This bacteria cause food poisoning called the campylobacteriosis. They are also the common cause of diarrhea in Australia. They are often found to be poisoning the food that is undercooked. The supermarket chickens are mainly contaminated with this type of bacteria. People should be extra care while handling the cooking stuffs. The hands should be well cleaned and sanitized while chopping or using the utensils. Listeria Listeria monocytogenes comes from the cooking place. The pregnant women and the children who have less immune system gets more chance to be affected by the disease. They mainly contaminate the seafood, precooked deli meats, premixed raw vegetables. To promote safety from this microbe one should see to the maintenance of the workplace with hygiene maintence and. The raw materials that is to be well washed (Luning et al, 2015) Golden staph They infect the persons through the cut in the skins and the symptoms of the disease may cause sore throat and swelling, blisters and impetigo. The poultry, eggs and diary are mainly contaminated with this microbe. The people who are touching food must continuously wash their hands and also use sterile disposable gloves. Clostridium perfringens Not appropriate cooked food and refrigerated food are the main source of C. perfringes cells that cause food poisoning. They cause Diaarhea and abdominal disorders. The older people and infants are highly susceptible to this. The preventive measures will include well cooked food. There should be use of the food thermometer. The food should be kept hot after cooking and then should be consumed. Bacillus cereus It causes abdominal disorders. These bacteria produce toxins that lead to the food poisioning. The main safety measure that can be taken is that if the food is stored for longer than 2 hours or if the food is cold about 400F they should be well heated before consuming (Keuckelaere et al, 2015) Case studies Risk Reason of risk prevention The casual staff in the hotel had cut in the hand The food left for hours The food left in the refrigerator The staff if infected with any microbes than the other persons consuming it will be affected. This could be another reason for food poisoning due to microbes as the long hour time is enough for the microbe to grow The cold condition is favorable for the microbes to grow. These will include proper handling of the food and the food should be heated before it is consumed (Mcauley et al, 2014). References Keuckelaere, A., Jacxsens, L., Amoah, P., Medema, G., McClure, P., Jaykus, L. A., Uyttendaele, M. (2015). Zero risk does not exist: lessons learned from microbial risk assessment related to use of water and safety of fresh produce.Comprehensive Reviews in Food Science and Food Safety,14(4), 387-410. Luning, P. A., Kirezieva, K., Hagelaar, G., Rovira, J., Uyttendaele, M., Jacxsens, L. (2015). Performance assessment of food safety management systems in animal-based food companies in view of their context characteristics: a European study.Food Control,49, 11-22. Mcauley, C. M., McMillan, K., Moore, S. C., Fegan, N., Fox, E. M. (2014).Prevalence and characterization of foodborne pathogens from Australian dairy farm environments.Journal of dairy science,97(12), 7402-7412. Zwietering, M. H., Jacxsens, L., Membr, J. M., Nauta, M., Peterz, M. (2016). Relevance of microbial finished product testing in food safety management.Food Control,60, 31-43.