本地食物加工方法引致的食物中毒

Chigozie Johnbosco Muoneke, Anuli Augusta Nwachukwu, Assumpta Ifunanya Okoye
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引用次数: 0

摘要

食品加工将食品生产与提供质量更高、营养成分可得性、可接受性、保存以减少损失和在需要时可得性的食品联系起来。为了保持这些特性,我们需要对当地的食品加工方法进行批判性的审视,以改进它;例如通过现代技术的应用,从而最大限度地减少食物中毒,提高当地食物的稳定性。在这篇综述中,我们希望强调一些非洲食品加工方法的各种可能的致病性中毒途径和可能的预防措施。食品加工过程包括发酵、干燥和腌制。考虑到食品的普及程度,食品污染物的来源显然是更强致病性微生物污染的门户,这可能导致流行病。污染物的流入;这可能是食源性疾病的来源,可能是通过原始食品材料,处理人员或加工机械的不卫生操作。通过改进加工操作、提高食品处理人员对其可能造成食品污染的认识、定期体检和对供应商进行强制性认证等措施,可大大减少本地食品加工过程中的食物中毒事件。应提高人类食品的加工和制备标准,开展研究,查明事实真相,防止因食用有毒食品而死亡。对生物技术的投资也应该以最有意识和最深刻的方式进行,为更好的食品发酵过程提供物种,以及先进的敏感筛选程序,以确定污染,特别是不可培养微生物的污染。食品加工和保存中的卫生做法对于粮食安全是不可或缺的,因为我们试图保持食物充足并尽量减少食物中毒。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Food Poisoning from Local Food Processing Methods: A Review
Food processing links food production to the provision of food of improved quality and nutrient availability, acceptability, preservation to curtail losses and availability in time of need. To maintain these attributes, a critical look at our local food processing methods is required, with a view to improving it; for instance through the application of modern technology, so as to minimize food poisoning, and improve local food stability. In this review, we wish to highlight the various possible pathogenic poisoning routes of some African food processing methods and possible preventive measures. The food processes involved are fermentation, drying and salting. The source of food contaminant is evidently a portal for contamination by more potent pathogenic microbes, which may cause an epidemic, considering the popularity of the food products. The influx of contaminants; which may be a source of food-borne disease(s), maybe through the original food materials, unhygienic practices of the handlers or the process machinery. The incidence of food poisoning in local food processing can be drastically reduced with improved process operations, increased sensitization of food handlers on their possible contributions to food contamination, regular medical checkups and mandatory certification of vendors, etc. The standard for processing and preparing human food should be improved and researches should be carried out, to ascertain facts and prevent death due to ingestion of poisoned food. Investments in biotechnology should also be made in the most conscious and profound manner, to provide species for better food fermentation processes, and as well, advanced sensitive screening procedures to ascertain contamination, especially by non-culturable microorganisms. Hygienic practices in food processing and preservation are indispensable in food security, as we try to sustain food abundance and minimize food poisoning.
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