Course of Food Hygiene

An extract of the original document…

The microbes
The microrganisms of food subdivide themselves in:

• BACTERIA: invisible with naked eye
• VIRUS: invisible with naked eye
• MYCETES: including ferments and moulds visible with naked eye, because they cover the surface of food, in the form of a cottony coating of different colour

Microrganisms can be distinguished in:

• USEFUL: those used in the fermentations and in the ripening or ageing of certain food
• HARMFUL: those that can deteriorate food
• DANGEROUS: those that can produce poisonous substances like toxins and mycotoxins

How happens the contamination of foods

Foods can appear contaminated by microbes originally; this can be verified for example for milk, meat, eggs and vegetables from harvesting.
They can be equally contaminated because we use them in an hygienically wrong way after the buying:

• trasporting and preserving them badly
• using utensils not clean
• failing to care for personal hygiene

To be continued…