I was running food safety training for a client yesterday and was once again asked the question of “why didn’t we get sick from food poisoning way back when?”
The answer is not simple, as it is a combination of many factors including; more food being eaten away from home, more people, better knowledge and of course the types and nature of foods we now have and eat.
With the increasing demand and expectation for quicker and easier foods, there is an increasing likelihood of food poisoning.
We now have foods that allow some particular types of pathogens to grow that were not as able to grow as easily in the past. The increasing number of vacuum packed foods , for example, allow bacteria like the Listerias to grow, which were not the issue in the past that they are now.
With the pressure to reduce salt in foods, we are now faced with increasing bacteria growth as the preservative impact is also reduced.
There are four factors that contribute to how safe a food is in Australia – the food, the market, the law and the process. For more information sign up to my free regular newsletter and receive a free copy of my eBook “So how safeis the food in Australia?” Go to www.howsafeisyourfood.com.au.
