hi guys and welcome to welcome back to occupational health and safety chapter five okay please make sure you have your health and safety book handy so we can have a look right let's get started all right what are we going to learn from this chapter guys also another short chapter um what types of food spoilage and how they affect food benefits of preventing or controlling food spoilage and contamination the main cause of food spoilage and how different strains of bacteria affect the growth of others okay so i just gave you a nice little diagram there all the things that can affect food and how they get rotten all right okay guys so what is spoilage okay uh food costs a lot of money and needs to be carefully controlled in a certain environment it's important to know how food spoils so that we can keep it safe for consumption it was the same kind of thing when we spoke about bacteria it's inevitable that there's bacteria it's everywhere we go but if we know if we can control how bacteria multiply we can keep people safe from getting sick same thing with food spoilage it's expensive food is not cheap anymore um we don't want to waste it so if we can prevent food spoilage and allow our food to last a little bit longer then that's the aim of the game okay so why does food spoil physical damage during transport so maybe the tomatoes were rocking back and forth against the truck and pierce the skin gets pierced or handling it the drivers aren't handling it with care and it gets pierced or something like that insects rodents and other animals can affected little rats no food should ever be left on the floor um in the delivery entrance of and hotels should always be on delivery tables especially in the dry store the mice love to come in there um rodents and insects it's especially important to wash your food before you use it sometimes there's just a chemical breakdown resulting pattern resulting in a loss of quality and then obviously microorganisms that we spoke about earlier okay what are the types of spoilage that we get we get mold we get stuff that rots we get stuff that is slimy um we obviously get stuff that changes color and then we get stuff that is fermented fermentation sometimes we want fermentation in our beer or in our bread um but sometimes you know when you open something and it's looks like it's boiling it's bubbling the bubbles just do that yeah that's it all right what is the relationship between interrelationship between organisms okay so there will be little competition between different strains of bacteria so they're not fighting with each other there is growth and their growth will be determined by the environment so where they are what temperature it is is it weight is it dry is it moist things like that food spoilage will be will have characteristics of species for instance um soaring of the food baculus okay each species would affect the growth of another so depending what type bacteria it is is there more of the one than the other the fastest growing microorganism will always dominate than others the one that multiplies faster waste from one microorganism can stop another from multiplying waves of different types of spoilage can occur one dies then another one starts which is quite scary a specific type may die out through overcrowding storage and treatment of food would affect the categories of microorganisms that are present example so even though you think you've stored something correctly it still can affect other categories of microorganisms so like pasteurization so that's when we um boil something to a certain temperature like milk you'll see on your woolly's milk and things like that it will say pasteurized some even say black double ultra patcherized um obviously anything that's in a chilled refrigerator especially when you vacuum pack something all right so let's quickly look on page 62 okay food contamination so we have the main sources of combination are people surfaces and other food so some people are educated some people are not educated about food hygiene and that's where the break in chain is surfaces surfaces aren't clean enough not sanitized not wiped down bacteria from previous food is left then contaminated it and then other food sometimes there is a fruit tomato in with that's dropped into the bucket of feta cheese um and the two against each other are not going well or the fruit tomato dropped into the packets of feta cheese or the tomato dropped into the bucket of fresh basil leaves and just contaminates everything okay so we've got our main groups of foods here meat obviously raw meat and poultry may be the source from which other foods especially cooked foods are contaminated from so if you look on page 63 it gives you quite a lot of information about meat frozen meat and poultry still carry a lot of bacteria once it's thawed which means once it's defrosted these bacteria are still able to cause food poisoning so remember when we said they're vegetating they're hibernating in a frozen state they're hibernating they're not moving anyway but the minute we defrost that bacteria can still carry on multiplying and cause very serious food poisoning food must never be cooked from froze from a frozen state it must be thought properly before cooking otherwise food is not good does not get hot enough during the cooking to destroy the bacteria okay so remember if you think don't think you're clever by cooking frozen food because your core temperature of that food is never going to get hot enough to kill any bacteria that is present in the meat okay cooked meat and poultry can also cause food food poisoning if the bacteria in it are not destroyed during the cooking process okay it happened this happens if cooking temperature and time combined are not enough to provide lethal bacteria destroying action all right so it just gives you some nice temperatures to look at um the oven temperature should be between 190 to 210 um and the meat should be cooked for 30 minutes um to correct level of internal heat to kill bacteria okay there are various circumstances in which meat can be left for too long in warm conditions um it could also include in your cabinets warming up pies that were previously frozen having food on display that are not in refrigerator counters leaving food in the sun um and obviously reusing any heat that was left on a calvary or a buffet for a long period of time okay then we have fish fish is normally much fresher than meat um i just got a very high content of water and a soft texture and that is really susceptible to spoilage and and fish can go so quickly like two days max um very important to be kept at the right temperature just like chicken um so we don't get what salmonella okay dairy even though dairy is or milk is pasteurized it can be easily contaminated in a kitchen environment people leave it open oxygen um they get heated up it gets cooled down heated up cool down eggs obviously we spoke about eggs with salmonella a raw egg has a very high chance of having salmonella not a high chance it can thrive salmonella can thrive in a raw egg so please please please guys always remember to get your eggs from reputable places if you're going to eat them raw and then our dry goods they don't have much of a risk because they don't have the correct conditions um for for bacteria to multiply but please remember if you are make sure that you have a clean dry stall because there are flies um rodents um when rodents decide to use your flower as the toilet as their toilet it can get contaminated like that or things like weevils alright guys that's the end of chapter five okay guys so by now you should be split into your groups um i hope that you have finished answering the five questions for your individual research assignment you have watched the movie ratatouille and you are done answering the questions or at least halfway through it please guys let's start with your group work let's meet up um with your group members and start researching uh the given topics and let's create a really happy and nice powerpoint presentation with lots of information and please make sure you're getting it from different resources as much information as you can get all right guys thank you and have a lovely week study hard focus and be strong