Foodborne Viruses

Food Safety - Foodborne Viruses - Various types of virus have been reported to survive in food in a relatively long time span and cause disease in humans who consume them. Foodborne viruses typically measure 25-30 nm and the greatest reach 75 nm. Most viruses are transmitted through food contains genetic material, in the form of RNA. If foodborne viruses cause disease in humans, generally require long incubation time. This means that the range of consumption time and the onset of symptoms of the disease is long enough, so that the disease-causing food is quite difficult to trace.

The Background of Hazard Analysis and Critical Control Point (HACCP) Implementation

In the 1960´s, the Pillsbury Company in cooperation with the National Aeronautic and Space Administration (NASA) first constructed HACCP to describe the systematic approach to food safety. The goal of the programme was to come as close to 100% assurance as possible that the food produced for space use would not be contaminated with bacterial or viral pathogens, toxins, chemicals or physical hazards that could cause an illness or injury (Pierson and Corlett, 1992).

About HACCP (Hazard Analysis Critical Control Point)

HACCP (Hazard Analysis Critical Control Point) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions can be taken to reduce or eliminate the risk of the hazards being realized.

JOURNAL: Microwave Cooking and Food Safety

ABSTRACT: Microwaves refer to the electromagnetic waves in the frequency range of 300 to 300,000 mega hertz. Once microwave energy is absorbed, polar molecules and ions inside the food will rotate or collide according to the alternating electromagnetic field and heat is subsequently generated for cooking. The use of microwave oven provides a convenient way to thaw, cook and reheat foods.

JOURNAL: Enhancing Food-Safety Education through Shared Teaching Resources

ABSTRACT: The American public is concerned about food safety, and there is a growing realization that we are ill equipped to handle major food-borne illness outbreaks and bioterrorism. Since veterinary medicine plays an important role in assuring the safety of our nation’s food supply, we would like to present to veterinary and public health educators a newly emerging resource for food-safety educational materials.