Bacterial Food Poisoning

Bacterial Food Poisoning
The following bacteria frequently cause food poisoning:
-Salmonella
-Staphylococcus aureus
-Clostridium perfringes
-Bacillus cereus

The following bacteria cause food poisoning less frequently:
-Clostridium botulinum
-Some strains of Escherichia coli

All bacteria have two names. The generic name is written first and with a capital letter, e.g. Clostridium, Bacillus.

The specific name is written with a small letter after generic name, e.g. perfringes, cereus.

Bacteria with the same generic name have similar characteristics, e.g. shape, oxygen requirements, enterotoxin production and spore formation.

There are approximately 2000 species of the Salmonella genus (e.g. Salmonella typhimurium, Salmonella enteriditis, Salmonella hadar, Salmonella newport) but most of them cause food poisoning it is usual to talk about Salmonella food poisoning without distinguishing which species is actually cause.

Salmonella, Staphylococcus aureus, Clostridium perfringes and Bacillus cereus are all common cause of food poisoning in the UK and many other countries.
Bacterial Food Poisoning

PH Control Substances

PH Control Substances
Natural or synthetic acid or alkali ingredients change or maintain the initial pH of a product.

For example, acidulents flavor, preserve and regulate pH.

The acid ingredients regulate by lowering the pH and preserve foods by inhibiting microbial growth.

Regardless of the acid level of food ingredients, food acids are incorporated into foods in order maintain a constant acid level.

Natural acids include the following acetic acid or vinegar and citric acid from citrus, which control unwanted trace metals otherwise catalyzing oxidation reactions; malic acid (an organic acid from apples and figs); and tartaric acid (a weak acid).

These acids may be added to foods to impart flavor and control tartness.

Lactic acid present in almost all living organisms, is an acidity regulator and is used in balancing the acidity in cheese making, as well as adding tartness to many other foods.

The acid salt calcium propionate is added to control pH of breads.

Sodium lactate (the salt of lactic acid) may be used in processed meat and poultry products.

Examples of alkaline ingredients include sodium bicarbonate (baking soda), an ingredient that balances the acid component of baking powder, sodium hydroxide, used in modified starches, and potassium hydroxide.

Alkaline compounds are used to neutralize excess acid that otherwise could produce unwelcome flavors. In food they leaven and soften hard water.
PH Control Substances

Adulteration

Adulteration
Adulteration is not difficult to determine since there are tests that can be made to detect sources of contamination such as rodents (hair, pellet, or urine), insects, dirt and other detritus.

Also, if a food is putrid this can be detected by the ordinary human sense, a fact this is well known and accepted.

However, the detection of decomposition is not easy and often scientist do not agree on what constitutes decomposition of a particular food. Citations based in the development of a food, therefore, frequently have to be settled in court.

Regarding activities that may be present in foods, the administration and the industry known that certain chemicals are toxic and cannot be added to foods at all.

The FDA has a GRAS (generally regard as safe) list that specifies which chemicals may be added for foods and, in many instances how much may be added to a particular food.

Many compounds on this list come under what is called the Grandfather Clause, these chemicals having been used in foods for years with no apparent ill effect.

For some chemicals that can be added to foods and for any new chemicals that will be added, tests have been or will be made by feeding several kinds of animals a diet containing the chemical over a period of several generations.

The results of such tests are determined by observations in the weight and general health of the animals, as well as their ability to breed, and on autopsies and chemical tests for specific enzyme activities and so on.

Time, trained personal and special facilities are required for testing as new food additive.

This is a very expensive process, requiring as a rule, the outlay of several hundred thousand dollars and no producer of such a new compound is apt to initiate such testing, which must satisfy the FDA, unless he is certain that the new additive will provide specific advantage and have great utilities.
Adulteration