Food Spoilage Agents and Preservation Methods

Running head: EAT AND STAY SAFE: MAGAZINE CONTENT
EAT AND STAY SAFE: MAGAZINE CONTENT
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1EAT AND STAY SAFE: MAGAZINE CONTENT
Executive Summary
The following articles outline the required content for the quarterly magazine titled ‘Eat and Stay
Safe’ – and focusses extensively on various food safety and handling practices which must be
followed at industrial as well as household scales. Food is essential for sustenance of life and
hence, consumption of safe food forms the crux of maintenance of positive health outcomes. The
first article of the magazine focusses extensively on various control mechanisms outlining
prevention of food contamination and food borne illnesses. The second article emphasizes on the
various procedures and effectiveness of food preservation. Lastly, the third article aims to focus
on the need for food industries to adhere to temperature control and hygiene construction
standards in their respective food premises.

2EAT AND STAY SAFE: MAGAZINE CONTENT
Table of Contents
Article 1: Food borne Illnesses............................................................................................3
Introduction......................................................................................................................3
Prevention of Physical and Chemical Food Contamination: Required Controls............3
Manufacturer’s Instruction..........................................................................................3
Covering of Food.........................................................................................................3
Effective Pest Control..................................................................................................3
Accurate Labeling and Storage....................................................................................4
Replacing or Repairing Equipment.............................................................................4
Employee Monitoring or Sabotage..............................................................................4
Avoidance of Glass......................................................................................................4
Clearing and Cleaning.................................................................................................5
Management of Unforeseen Circumstances................................................................5
Characteristics of Food Poisoning and Food-Borne Infections: Comparison and
examples of Relevant Outbreaks.................................................................................................5
Food Poisoning............................................................................................................5
Food Borne Illness.......................................................................................................6
Controlling Food-Borne Illnesses: Consideration of Outbreak Examples......................7
Cleaning and Separation..............................................................................................7
Cooking, Storage and Chilling....................................................................................7

3EAT AND STAY SAFE: MAGAZINE CONTENT
Preservation.................................................................................................................8
Conclusion.......................................................................................................................8
Article 2: Food Spoilage Agents and Preservation Methods...............................................9
Introduction......................................................................................................................9
Categorization of Food Spoilage Agents.........................................................................9
Bacteria........................................................................................................................9
Molds...........................................................................................................................9
Yeasts.........................................................................................................................10
Food Preservation Methods: Discussion.......................................................................10
Drying........................................................................................................................10
Freezing.....................................................................................................................10
Pasteurization.............................................................................................................11
Canning......................................................................................................................11
Pickling and Salting...................................................................................................11
Smoking and Curing..................................................................................................11
Irradiation..................................................................................................................12
Concentration.............................................................................................................12
Preservatives..............................................................................................................12
Fermentation..............................................................................................................12
Food Preservation Methods: Evaluation of Effectiveness.............................................12

4EAT AND STAY SAFE: MAGAZINE CONTENT
Conclusion.....................................................................................................................14
Article 3: Effective Prevention Systems in Food Industry................................................15
Introduction....................................................................................................................15
Temperature Control System: Steps..............................................................................15
Food Storage Safety: Methods.......................................................................................16
Supporting Safe Food Production: Evaluation of Cleaning and Disinfection...............16
Pest Control in Food Premises: Assessment of Problems.............................................17
Hygiene Design and Construction of Food Premises....................................................18
Training as a Quality Assurance Mechanism: Justification..........................................18
Conclusion.....................................................................................................................18
References..........................................................................................................................20

5EAT AND STAY SAFE: MAGAZINE CONTENT
Article 1: Food borne Illnesses
Introduction
The following article aims to focus extensively on the utilization of preventive controls
for the purpose of mitigating food contamination of the physical and chemical type, followed by
an elaborate discussion on characteristics associated with food poisoning and food
contamination.
Prevention of Physical and Chemical Food Contamination: Required Controls
Manufacturer’s Instruction
Adhering saliently to the instructions outlined by the manufacturer of kitchen cleaning
ingredients or chemicals is of utmost importance, for the purpose of understanding the
appropriate usage of such substances and to further avoid storing them with food items (Lee et
al. 2017).
Covering of Food
Adequately covering prepared food items or raw materials will prevent physical
contamination by halting foreign substances from entering into the food (Smigic et al. 2016).
Effective Pest Control
Adequate pest control in the form of disinfecting and regularly cleaning the area meant
for food storages is essential for the prevention of pest entry such as rats, cockroaches or their
droppings in the food (Kunadu et al. 2016).