Sandwich report Lab Example | Topics and Well Written Essays - 1500 words

Sandwich - Lab Report ExampleAmong the foods that have been prep ard to become localize to wipe out include meats, sushi, cheese, cereals, salads and other produce, dry goods including candies and biscuits, and meals that are ready to eat. On the other hand, salads and sandwiches are common ready to eat food that, due to their capacity for befoulment, have been associated with strict guidelines for their preparation. Those guidelines conform to regulations that have been put in place in places like New York, and cover such things as changing/replacing gloves, prohibitions against the use of bare hands during the preparation process, and the kinds of food that are considered for inclusion in government codes of sanitation relating to the preparation of such ready to eat fare. It is worth noting that government codes have prescriptions for the degree to which food are to be heated in order to be considered safe for consumption. Since ready to eat food is generally not heated to meet those minimum temperature of reheating standards, they are stem to more rigorous regulations in terms of handling to prevent ready to eat food being contaminated with pathogens that can cause illness on wide scale. Food handling in preparation and in transport are by far the biggest sources of contamination when it comes to ready to eat food (Colorado arouse to Market, 2013 NY State Department of Health, 2005 Schaub, 2010 UK Government, 2008). Enterobacteriaceae are a group of pathogens that are used as indicators for when food has not been cooked adequately, or else when food has been subject to contamination after the food had been processed. E.coli, on the other hand, is a pathogen that when present indicates poor hygiene, lack of sanitation, and heat that has not been adequate to kill off the bacteria during the touch of food. Other pathogens include coagulase-positive staphylococci, c. perfingens, b. cereus, v. parahaemolyticus, campylobacter spp, salmonella spp, and L. mon ocytogenes (NSW Food Authority, 2009 ACT Health, 2002). These same pathogens seem to cross geographic boundaries, and share in common many of the pathogens that are found in ready to eat fare in other nations, such as Hong Kong, where ready to eat food is screened for a similar set of pathogens, including b. cereus, c. perfingens, campylobacter spp, e. coli, v. cholera, salmonella, and L. monocytogenes (Centre for Food Safety, 2007). The Canadian authorities include shigella, v. cholerae, y. enterocolitica, c. parvum, giardia lamblia, hepatitis, and scombroid poisoning to the list of pathogens above, with the most common symptoms and effects of contamination and infection in people being vomiting, nausea, diarrhea, wound infection, and suck gangrene (Manitoba Agriculture, Food and Rural Initiatives, n.d.). In the US, meanwhile, there is an intense focus on salmonella, e coli and listeria monocytogenes as the pathogens that most commonly infect ready to eat food, including produce. The lines of defense arrayed against such pathogens in food include thermally killing the pathogens, making use of the so-called bacteriophage treatment, and the use of so-called antimicrobial GRAS agents (Food Safety Research Information Office, 2010). It is worth noting that in some of the bacteriological guidelines that were considered for this paper, emphasis is given on rating the quality of the food as