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SEU Safe and Healthy Food Questions

SEU Safe and Healthy Food Questions

ANSWER

Spoilage of Meat: Meat spoilage refers to the degradation of meat quality that makes it unsuitable for consumption. It is primarily caused by the growth of spoilage microorganisms, such as bacteria, yeast, and molds. These microorganisms break down the proteins and fats in meat, leading to off-putting odors, flavors, and textures. Factors that contribute to meat spoilage include:

  1. Temperature: Higher temperatures promote microbial growth, accelerating spoilage. Refrigeration slows down this process.
  2. Moisture: Moist environments encourage microbial activity, leading to faster spoilage. Proper packaging can help control moisture.
  3. Oxygen: Exposure to oxygen can lead to oxidative rancidity, causing undesirable flavors and odors.
  4. pH Level: Higher pH levels (alkaline conditions) can foster the growth of spoilage organisms.
  5. Cross-Contamination: Improper handling and storage can introduce harmful microorganisms, leading to spoilage.
  6. Time: The longer meat is stored, the higher the chances of spoilage.

Preventing Foodborne Illness from Meat and Poultry: To inform the public and prevent foodborne illnesses:

  1. Safe Handling: Wash hands, utensils, and surfaces before and after handling raw meat. Use separate cutting boards for raw and cooked foods.
  2. Cook Thoroughly: Use a food thermometer to ensure meat reaches safe internal temperatures to kill pathogens.
  3. Storage: Refrigerate or freeze meat promptly. Use airtight containers or vacuum-sealed packaging.
  4. Avoid Cross-Contamination: Keep raw meats separate from ready-to-eat foods. Store raw meats on lower shelves to prevent drips onto other foods.
  5. Check Expiry Dates: Purchase meat within its use-by or sell-by date and consume it before the expiration date.

Pasteurization and Milk Spoilage: Pasteurization is a heat treatment process that eliminates harmful pathogens in food, particularly liquids like milk, by heating them to a specific temperature for a certain period. In milk, pasteurization kills or inactivates harmful bacteria while retaining most of the nutritional value and flavor. To prevent milk spoilage:

  1. Refrigeration: Store milk at temperatures below 40°F (4°C) to slow down the growth of spoilage microorganisms.
  2. Use Clean Containers: Keep milk in clean, airtight containers to prevent contamination.
  3. Monitor Expiry Dates: Consume milk before its expiration date. Smell and taste the milk before using it to ensure it hasn’t soured.

Food Safety Organizations in Saudi Arabia: In the Kingdom of Saudi Arabia, several governmental organizations are responsible for food safety:

  1. Saudi Food and Drug Authority (SFDA): SFDA is the main authority overseeing food safety regulations, including inspection, labeling, and quality standards.
  2. Ministry of Municipal and Rural Affairs (MOMRA): MOMRA is responsible for enforcing food safety regulations in markets, restaurants, and food establishments.
  3. Saudi Standards, Metrology and Quality Organization (SASO): SASO establishes national standards for food products and ensures their compliance.

These organizations work together to ensure the safety and quality of food products in the Kingdom, conducting inspections, setting standards, and providing guidance to the public and food industry stakeholders.

 

SEU Safe and Healthy Food Questions

QUESTION

Description

Safe and healthy food is important for the sustainability   and living of all humans. However, food can also be contaminated by foodborne   pathogens that may cause serious diseases and death. 

  • Describe briefly   spoilage of meat? What are the factors that cause meat spoilage? How would   you inform public to avoid foodborne illnesses from meat and poultry? (4   Marks)
  • What is   pasteurization? What is the importance of pasteurization of milk? What you   would tell the public about how to prevent milk spoilage? (4 Marks)
  • Which governmental   organizations are responsible for food safety in the Kingdom of Saudi Arabia?   Briefly describe the organizations tasks and responsibilities involved in   food safety.
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