Monthly Archive for May, 2011

China: Food safety violators to face death penalty

I just came across an article about food safety in China that as a result of increasing  public concerns over the country’s food safety following a wave of recent scandals, something needed to be done.

China’s highest court has ordered judges nationwide to hand down harsher sentences, including the death penalty, to people convicted of violating food safety regulations.

Now that’s severe punishment which highlights the growing importance of food safety on both a national and international scale.

Let’s face it, without proper regulation it’s a death sentence for some unsuspecting person…

The Science Behind Food Safety

Words like, ‘food poisoning’, ‘foodborne illness’ and ‘kitchen accidents’ are very common when talking about food safety in general. What isn’t talked about as much is the science behind all of it.

Since the majority of food safety revolves around foodborne pathogens, scientific research is the foundation of all food safety rules with two main types of research: Laboratory experimentation and investigation.

Because most countries’ governments depend on disease and food surveillance data to regulate their country’s types of foodborne pathogens, different types of testing are required for epidemiology, food microbiology and food technology. All of this falls under laboratory experimentation and provides the types of harmful microorganisms found in food that causes disease along with the level of risk involved.

After this data is discovered and on hand, food safety specialists take on the essential role of investigator to assist the public in awareness and help food businesses keep their industrial kitchens free from foodborne illnesses.

This investigation is extremely important, to say the least, for any well-run food establishment, especially considering there are over 200 known bacterial pathogens that exist in a spore or vegetative cell, viruses, parasites and toxins. That’s a scary number of foodborne pathogens which is why trained professionals are needed to handle this spectrum of the food business!

If not, restaurants may end up doing their own inspections, much like this man:

Hand Washing

We’re previously blogged about how important it is to wash your hands. Of course some people need a little motivation – we’re not sure if this will work, but it sure is an innovative approach to improve hand washing!

Hand washing

Food Poisoning Statistics

We’ve just started to accumulate helpful food poisoning statistics and facts. You can access them by clicking on the hyperlink.

As food safety specialists, we believe prevention is the key to reducing the incidence of food poisoning.

One way to prevent food poisoning is to put the shocking statistics front and center so everyone’s aware of the dangers and alarming frequency that it occurs.

Since most people are generally familiar with poultry food poisoning, i.e. salmonella and campylobacter, the funny video was chosen for your entertainment:

While this is a common type of food poisoning, there are actually many types of bacteria, parasites, toxins and viruses found within all of the food groups if it’s not taken care of head-on. Because of the variety, food safety specialists tend to group all food poisonings into two main categories: Infectious causes and toxic causes.

Infectious agents cause infection after food that’s been contaminated by organisms whereas toxic agents, the less likely of the two, are much more potent and attack the human body, occasionally overwhelming the entire immune system.

Anyone who’s had food poisoning knows it isn’t any fun at all, to the point that it makes people paranoid of which foods are safe or not to eat. This makes food poisoning a pretty big deal in all food businesses alike for the simple fact that it can make or break the business.

Be on the safe side and always know what’s going in and out of your kitchen!