Green Food Safety Coach Blog Contamination
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Last 4 tweets from GreenFoodSafety:
Just came across a great flyer from Qld Health about handwashing and other hygiene issues that impact of food safety. It has a great little hygiene quiz as well. You should be able to find it and other useful information at www.health.qld.gov.au
Friday’s Green Tip – there is going to be a major increase in rubbish throughout the eastern states of Australia as a result of these floods. This material should be recycled wherever possible to reduce any further impact on our precious environment.
The Sydney Harbour Bridge is an important divide in terms of the safety of seafood in Sydney.
The NSW Food Authority has just reminded fishers about this important divide, due to the presence of dioxins in some species.
For more information go to the article on my website – www.howsafeisyourfood.com.au/articles.html
I have another clip in my series about Food Safety Myths on YouTube.
It is a common belief that if a food tastes OK, then it is safe. This clip explains why that is not necessarily so.
Go to the GreenFoodSafety Channel at YouTube at http://www.youtube.com/GreenFoodSafety
Most people would not know of this important pathogen and would pick E.coli or Salmonella as the main cause of food poisoning. Campy is in fact the number one cause of food poisoning in Australia and number two in the US.
In fact, as an example, there is a outbreak happening in the US at the moment that has a possible 300 cases of food poisoning from Campylobacter jejuni. It takes only a small amount to cause illness so it can sometimes be difficult to source the outbreak.
There is an article about Campy on my website – http://www.howsafeisyourfood.com.au/articles.html?start=35
There is a great ad on TV at the moment showing a guy in a food business kitchen accidently dropping a meat patty on the floor and then picking it up and with a blow on it, he then places it onto the burger and sends it out for the customer.
So it is obviously OK to use food that has been on the floor or ground for up to five seconds, right????
There is no such thing as the “Five Second Rule”!!!!!
Unless the floor / ground is spotlessly clean and sterile, the food will pick up up contamination when it is down there, regardless of the time in contact with it.
The contamination could include; dirt, insect or rodent droppings, dust, pest spray or bait, bacteria and, of course, anything from your shoes or feet.
Sounds yummy , huh???
Any food or packaging material that has been on the floor or ground, must be thrown out, especially in any type of food business.
