Chicken Salad
Strictly aerobic species of microorganism, such as Pseudomonas spp., are amongst the most common found in refrigerated foods.
the ingredients: chicken, cheese, tomato, lettuce, eggs
m/o related to chicken:
Listeria is a microorganism that can cause serious or fatal listeriosis infections in children, the elderly or those with weakened immune systems.
Healthy adults can experience symptoms including high fever, severe headache, nausea and diarrhea.
m/o related to lettuce:
Normally, leafy vegetables with a large surface area, such as kale and lettuce, together with those with parts which are difficult to access for adequate sanitization, such as cauliflower and broccoli, are highly prone to transmitting the pathogens responsible for food borne diseases unless a strict programme for the control of hygiene and of the critical contamination points during manufacture is adopted. The pathogen is most common in raw meats, raw poultry, dairy products (cheeses, ice cream, raw milk), raw vegetables, and seafood.
m/o related to eggs:
The inside of an egg was once considered almost sterile. But, over recent years, the bacterium Salmonella enteritidis (Se) has been found inside a small number of eggs. The bacteria can be found in the intestinal tracts of animals, birds, reptiles, insects and people. While the egg itself may not be contaminated when you buy it, it can become contaminated from various sources, such as hands, pets, other foods and kitchen equipment, too.
If the egg has been improperly handled, you might experience the foodborne illness called salmonellosis.
You could have symptoms of abdominal cramps, diarrhea, nausea, vomiting, chills, fever and/or headache within 6 to 72 hours after eating. The symptoms usually last only a day or two in healthy people but can lead to serious complications for the very young, pregnant women, the elderly, the ill and those with immune system disorders. Anyone who has had salmonellosis may pass along the bacteria for several weeks after recovering, but salmonellosis is seldom fatal. While the risk of getting salmonellosis is very small, there’s no need to take chances because cooking kills Salmonella.
m/o related to food handlers:
Food handlers are the primary source of contamination for microorganisms of the Staphylococcus aureus. This microorganism is common to cooked ready-to-eat foods, salads, meats and poultry products, custards, and high salt foods (like ham), and milk and dairy products.
Control of Staphylococcus spp. can be guaranteed by hygienic handling conditions and maintenance of the product below 10°C.
other hazards...
Physical Contamination occurs when objects such as hair, dirt, glass and metal fragments find their way into food, where they may cause a psychological trauma or a physical illness/injury. Poor ventilation, poorly maintained facilities and the use of broken or worn out utensils and equipment are typical causes of physical contamination.
· particles that break off from damaged dishware, machinery, packaging, unapproved can-openers, etc;
physical contaminants that come from careless employees, e.g. artificial nails and nail polish, gems from bracelets, earrings and rings, etc..
Strictly aerobic species of microorganism, such as Pseudomonas spp., are amongst the most common found in refrigerated foods.
the ingredients: chicken, cheese, tomato, lettuce, eggs
m/o related to chicken:
Listeria is a microorganism that can cause serious or fatal listeriosis infections in children, the elderly or those with weakened immune systems.
Healthy adults can experience symptoms including high fever, severe headache, nausea and diarrhea.
m/o related to lettuce:
Normally, leafy vegetables with a large surface area, such as kale and lettuce, together with those with parts which are difficult to access for adequate sanitization, such as cauliflower and broccoli, are highly prone to transmitting the pathogens responsible for food borne diseases unless a strict programme for the control of hygiene and of the critical contamination points during manufacture is adopted. The pathogen is most common in raw meats, raw poultry, dairy products (cheeses, ice cream, raw milk), raw vegetables, and seafood.
m/o related to eggs:
The inside of an egg was once considered almost sterile. But, over recent years, the bacterium Salmonella enteritidis (Se) has been found inside a small number of eggs. The bacteria can be found in the intestinal tracts of animals, birds, reptiles, insects and people. While the egg itself may not be contaminated when you buy it, it can become contaminated from various sources, such as hands, pets, other foods and kitchen equipment, too.
If the egg has been improperly handled, you might experience the foodborne illness called salmonellosis.
You could have symptoms of abdominal cramps, diarrhea, nausea, vomiting, chills, fever and/or headache within 6 to 72 hours after eating. The symptoms usually last only a day or two in healthy people but can lead to serious complications for the very young, pregnant women, the elderly, the ill and those with immune system disorders. Anyone who has had salmonellosis may pass along the bacteria for several weeks after recovering, but salmonellosis is seldom fatal. While the risk of getting salmonellosis is very small, there’s no need to take chances because cooking kills Salmonella.
m/o related to food handlers:
Food handlers are the primary source of contamination for microorganisms of the Staphylococcus aureus. This microorganism is common to cooked ready-to-eat foods, salads, meats and poultry products, custards, and high salt foods (like ham), and milk and dairy products.
Control of Staphylococcus spp. can be guaranteed by hygienic handling conditions and maintenance of the product below 10°C.
other hazards...
Physical Contamination occurs when objects such as hair, dirt, glass and metal fragments find their way into food, where they may cause a psychological trauma or a physical illness/injury. Poor ventilation, poorly maintained facilities and the use of broken or worn out utensils and equipment are typical causes of physical contamination.
· particles that break off from damaged dishware, machinery, packaging, unapproved can-openers, etc;
physical contaminants that come from careless employees, e.g. artificial nails and nail polish, gems from bracelets, earrings and rings, etc..
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