Safety Tips

The chances of an egg being internally contaminated are relatively low, less than one in 10,000 commercial eggs. It is more common for contamination to occur during handling and preparation after the egg has been removed from its shell. Read more »

Physical Changes in Food

Unlike chemical changes, physical changes in foods do not result in the formation of new compounds. A few of the common physical changes occurring in foods as they spoil are evaporation, drip loss, and separation. Read more »

Chemical Changes in Food

Chemical changes, or reactions, can also contribute to the deterioration of foods. Enzymes play a significant role in catalyzing these reactions and can be categorized depending on the substance they act on (substrate) or their mode of action. Read more »

Biological Changes in Food

Microorganisms, including bacteria, yeasts, and molds, are the prime biological factor involved in food spoilage. These tiny organisms need food to survive just as people do, so food is a natural target. The most common foods spoiled by bacteria include meat, eggs, milk, and opened canned goods. Read more »

Since the foods we eat are all derived from living matter, they are all subject to the natural process of decomposition. Food not only decomposes, but is lost or spoiled by being consumed by other creatures than humans – rats, mice, flies, and microorganisms. Read more »

The various steps of preparing food – thawing, heating, holding, reheating, and serving are all vulnerable to a loss of control leading to an unacceptable health risk if foods are not prepared properly. Read more »

Vulnerable Foods 

In addition to the precautions that are taken when purchasing any foods, some foods should always be treated with special care. The foods that are best able to support the growth of bacteria are those containing protein and water, and include the following Read more »

It is important that foods be purchased from reputable vendors, meet temperature and humidity requirements, show no evidence of being refrozen (such as container or large ice crystals on the food’s surface), be received in undamaged containers, and meet specifications. Suspect cans (dented, bloated, or showing signs of leakage) and foods in unmarked containers should be discarded. All foods should be in their original containers or clearly labeled if they have been transferred to another receptacle.

A very small percentage of foodborne illnesses are traced to the food industry, which produces, processes, packages, transports, and retails the food people consume. Only about 3 percent of foodborne illnesses originate at food plants. Read more »

Toxic Metals

Chemical contamination may occur when certain metals contact foods and are then consumed. Potentially toxic metals include lead, brass, copper, zinc, animony, and cadmium. Food safety measures regarding toxic metals allow only approved materials to come in contact with foods. Read more »