Kewpie Mayonnaise

Introduction

Food is a source of energy and other nutrients to sustain human life. But food can also become a vehicle for human health from harmful elements, which are a natural element that is now part of the food, and entered the food somehow. In general, the danger arising from the food is often called food poisoning. The hazards may occur through the elements of micro-organisms, chemical or natural. The disease is caused by the three elements above are classified into three types, namely:

1. Foodborne illness caused by microbes that contaminate food and entering the body, can live and multiply, and cause an infection of the digestive tract (food infection).
2. Foodborne illness caused by poisons / toxins produced by microbes in food (food poisoning). Genesis poisoning is not always accompanied by the entry of microbes in the body.
3. Diseases caused by food are not microbes, but the chemicals and natural elements.

Microbiological hazards

Germs are everywhere, both in soil, dust, water or air. Most of these microbes are harmless, but many can also cause infection in humans and animals. In certain circumstances, the microbes can multiply and infect the body's tissues and can spread between humans for humans, animals or animal contagious from animal to human or otherwise, directly or through food. Food becomes toxic because it was contaminated by microbes, and microbes that produce toxins that can harm consumers enough

Bacterial Infections

The food is usually the source of infection and poisoning bacteria in foods are classified as low acidity, such as meat, eggs, milk and their products. Which includes bacteria that cause food poisoning, including salmonella, Clostridium perfringens, Vibrio parahaemolyticus, Escherichia coli, Bacillus cereus, Vibrio cholerae.

Salmonella

Salmonella can be found in food due to contamination. Some sources of contamination include animal waste during cutting, feces or water polluted wastewater containing salmonella. Contamination can also occur indirectly as food contamination with Salmonella by human hands or tools used.

Salmonella in poultry and eggs, flies, mice and cockroaches. Turkeys, ducks and geese can be infected by different kinds of Salmonella can be found in feces, eggs and so on. Products such as whole egg, egg powder and liquid eggs, need special attention because of potential as a source of Salmonella. other foods contaminated with Salmonella is often the flesh of fish and milk and processed products such as sausage, ham, smoked fish, fresh milk, ice cream, chocolate milk.

Salmonella poisoning symptoms include fever, headache, diarrhea and vomiting. The incubation period of 5-72 hours, usually 12 to 36 hours after eating foods containing salmonella.

Clostridium perfringens

Diseases caused by these bacteria is gastroenteritis (intestinal disorder), with symptoms such as abdominal pain, diarrhea and the formation of toxic gases emitted by the gastrointestinal tract. The bacteria are relatively sensitive to heat and can off at 60 ° C for 10 minutes. Symptoms appear in 8-24 hours after eating foods that contain these microbes.

Clostridium perfringens are dispersed throughout the chicken and beef. Other foods can be contaminated fish, poultry, dairy, dry foods, soups, sauces, spices, jelly, spaghetti, pasta, flour and soy protein.

Vibrio parahaemolyticus

Outbreaks of gastroenteritis by Vibrio parahaemolyticus common in Japan because of the consumption patterns of the fish population and other contaminated seafood raw. Seafood such as fish, shellfish, crabs and shrimp are common food infected with Vibrio parahaemolyticus.

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