Idiomas disponibles
Idiomas disponibles
CHAPTER -3: USING YOUR FRIDGE FREEZER
Guidelines for Food Safety
Recommendations for food safety are listed below.
1. Chemical reactions in the food to air, temperature, moisture as well as enzyme actions, growth of microorganisms
or contamination from insects will cause food spoilage.
2. One of the reasons for the food to lose its nutritional value and freshness is oxygen in the air. Whilst food is not
protected by moisture-proof packagings, it is possible for air to encourage the growth of many micro-organisms.
The rate of growth depends on the internal and external humidification of the food.
3. Clostridium botulinum is one of the species that can grow in an anaerobic environment. Conditions for growth are
foods lacking acid, low oxygen environment.
4. Frozen, dried, high in acid, salt or sugar foods are resistant to botulinum. Non-acidic foods which include meat,
seafood, lye-cured olives, poultry, fish, eggs and mushrooms; low-acid foods which are mostly vegetables;
medium-acid foods include overripe tomatoes, onions, chili peppers, figs and cucumbers are prone to being
infected by botulinum.
5. Foods most susceptible to botulinum should be refrigerated for short term and frozen for long-term storage, and
consumed immediately after heating.
6. Since the micro-organisms can grow in a low oxygen environment, foods should be stored at low temperatures
to avoid spoilage.
7. It is recommended that you store your deli produce and dried fruits in the chiller compartment.
EN -19-
