Dangers of Street Food

Dangers of street food
we dont need streetfood.

As a vehicle, our body requires energy and other materials for activities and food can be a source of energy and other nutrients that support life. However, food can be a vehicle for human health nuisance element. Hazards arising from food / beverages are often referred to as food poisoning. Food poisoning can be caused by physical elements, chemical and biological. At snack foods, the hazard can occur through a variety of ways: from the food itself, employees, equipment, processing and cleaning as well as from consumers. 1. Physical Hazards Have you ever ate the existing hodgepodge of rubber in it? Or find a hair inside the meatball noodles being consumed? Or view the seller indifferent fried with pieces out to re-enter the crude had fallen and covered the ground? Foreign objects such as hair, nails, jewelry, dead insects, stones or gravel, pieces of wood, broken glass and others can get into food if the food sold in the open and are not stored in closed containers; seller hands wearing jewelry or clothing bag containing money metal or other material likely to fall into the food or the negligence of the seller during the handling of food and food ingredients. Foreign objects such as glass and metal can injure physically eg broken teeth, choking, injure the esophagus and digestive tract. Other foreign matter can be carriers of dangerous microbes into food and cause food poisoning. 2. Chemical Hazards of health problems because of chemical elements occurs because of deliberate use of additional material into the food, because the entry of chemicals into food contamination, and because there are toxins in food. Raw Food Supplement (BTP) is a material or mixture of substances that are naturally NOT a part of the raw materials of food, but added to food to preserve food, the food becomes better established, more crunchy and tasty in the mouth, giving more color and flavor interesting that add taste, improve food quality and save costs. Use of BTP in the number of allowed, it is not harmful to the health of consumers. However, if used excessively or if the BTP use additional materials banned in food, would cause health problems for the body. Some additional materials forbidden for food to accumulate in the body and has been shown to cause cancer whose symptoms can not be seen immediately after consuming food. Coloring materials, preservatives and artificial sweeteners are food additives that are often misused their use. Examples of the use of non-food additives is the use of textile dyes to food as a food dye or the use of formaldehyde and borax as a preservative of animal material (chicken, fish) and other dairy products are also preservative for tofu and noodles. Have you ever come across any food or drink that is very bright color (red light or yellow light)? Or eat tofu and meatballs are very chewy texture? Or drink that tastes very sweet but then leave the other flavors (bitter or bitter on the tongue)? Foods such as these may contain additional ingredients that are harmful to our health. Chemical hazards also come from chemical contaminants that enter the food eg cleaning fluids, pesticides, paint, oil, chemical components of equipment or packaging of loose and get into food. Heavy metals enter through contaminated water, newsprint which is used to package food and motor vehicle fumes. Some foods naturally contain toxins or toxic substances. Examples of toxic mold, toxic cassava, , fish, pufferfish, and so forth. Most of the toxin causes the disease is not tasteless and can not be destroyed by the cooking process. 3. Biological Hazards Biological Hazards can be caused by microbes and animals. Microbes often cause food poisoning than chemicals (including natural toxins) and foreign material (physical contaminants). Although there are microbes that are harmless and even used to make food products such as soy sauce, yogurt and  However, many also can cause infection in humans and animals. Food becomes contaminated by toxic because certain microbes and the microbes produce toxins that can harm consumers. Bacteria are single-cell microbes is the major cause of food poisoning. Bacteria are everywhere: in air, water, soil, plants and animals even in the food we eat! Although some bacteria can cause food poisoning, but most of the bacteria that exist in foods are harmful only food (bacterial decay). How big is the number of bacteria that can cause us to become sick? It really depends on the type of bacteria and our health condition. Some bacteria, in small amounts can cause bacterial food poisoning while others may cause poisoning if large numbers. What matters more is that parents, children and people who just recovered from illness is a group with power is relatively weak immune system so that high-risk exposure to food poison. Bacteria reproduce by splitting into two. In ideal growing conditions, they will divide every 10-30 minutes. If the bacteria divide every 20 minutes, then after seven hours will have more than two million bacteria! This amount is more than enough to cause disease. Since most of the foods usually contain few bacteria, the bacteria can be imagined only takes a short time to breed up to the amount of harm. In order to grow, bacteria need time, food, water and warm conditions. Food that is suitable for bacterial growth generally wet foods such as meat, eggs, milk and other dairy products. Temperature and time are two factors that most easily controlled to prevent food poisoning. The range of temperatures between 50-60 º C is a danger zone because bacteria grow rapidly at this temperature range. For food safety, food should be stored at temperatures above 60 ° C or less than 5 ° C. Sources of microbial contamination in food, can come from workers, food raw materials, dirty equipment, water, air (dust), soil, rubbish, pets, insects and rodents. Farm animals (chickens, cows), pets (cats, dogs, birds), rodents (mice) and insects (flies, cockroaches, etc.) can also contaminate food. These animals eat and leave the dirt, hair / feathers and pieces of his body on food and damaging food (eg rice mite that can pierce rice). In addition, these animals also carry disease-causing microbes in the body or digestive tract.

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