Have you ever considered what REALLY goes into your food when someone else prepares it for you at a Restaurant or other food service?
Considering that the true amount people eat out is more than 50% of the time, contamination sources from food services must be understood if you are concerned with your health. ( http://www.ars.usda.gov/is/pr/1996/eatout1196.htm) An effective HACCP plan (http://www.fda.gov/food/foodsafety/HazardAnalysisCriticalControlPointsHACCP/ucm114868.htm) can mitigate much of these vectors, yet they only control them to a point, not eliminate them, and the effects of these multiple contaminations and accumulations aren't considered in light of the consumers health (only to keep customers from getting sick to stay in business) Below is a list of various contamination factors I put together from my experience in the food service industry. Vectors of biological and Chemical contamination in Commercial Food service operations that can contribute to health complications: Biological: -GMO's: the most insidious of all contaminations! (virtually in all processed/packaged foods including Nutritional yeasts, sugars..) -Humans: (the more pretty your food on your plate, the more people touched it) -The handling of various foods during operations contributes to multiple cross contamination, no amount of washing and chemicals will prevent cross-comtamination. Which makes Allergen free food services are very rare (for that sake, vegan/vegetarian/gluten/nut free food services if they serve those contaminants otherwise) -Human hair, skin, saliva (personal hygiene practices) -They are the main cross contamination vectors (trash to sink to food to toilet to food, etc...) Insect: -Foods naturally contain a certain level of insect parts (from fresh salad greens to grains),though they are rarely considered pathological for humans. -improperly stored foods can attract and contain insects Animal: -Foods naturally contain a certain levels of animal parts/fecal matter/hair, not normally considered pathological for humans, as long as its keep to USDA standards. Microbial: -Sources of contamination: Water supply, air, humans, foods, pests... -Intrinsic properties of foods and processing (bacterial levels, Aflatoxin residues) -Humans -Equipment (cutting boards, ice-makers, water pipes, refridgerators, sinks, tables, small wares, storage ware, etc...) Chemical: -Animal/plant products: conventionally raised livestock,wild/farmed fish and much of the plant crops now contain certain levels of Hormones, pesticides, genetic modification, environmental contaminations (organic or not) -City water supply (HALO's, Chlorines, bromines, florides, etc...) -Water pipes (copper, lead, plasticizers, iron, etc...) -coffee filters (material made with bleaching and other processing agents) -Dishwashers (highly toxic cleaners/sanitizers/rinse agents leave residues on flat ware and are sent into the air and water supply) -Cleaning agents: Tables, floors, equipment -Cook ware: aluminum, non-stick, plastic, (cookware, utensils, equipment) (can react with cleaning agents, foods and cooking methods to contaminate food) -storage ware: Cambros (#5, #7 containers), cellophane/plastic wrap, alluminum foil -Service ware: (melamine, plastic, metal) plates, bowls, cups, utensils -Cooking methods: High heat cooking (searing/roasting/baking /frying/grilling/sauteing) produce highly toxic compounds related to multiple health disorders for the people cooking them and the people eating them. -Disposable wares: (Plastic, wax, paper wares) my impression is that even bio-compostable wares are even more toxic, less stable bonds of materials and they still use petroleum/chemical plasticizers. -Product packaging: Plastics, waxes, cardboards, biological control chemicals, fumigants, preserving agents. -Rubber/plastic/nitrile gloves: both the material and the Talcum/cornstarch/other powder/chemicals used in producing/packaging/ease of use. So, its pretty much impossible to have a contamination free food service...you just have to choose your level of contamination that you are willing to accept...you control many of these factors when your produce your own food. So you see why I rarely eat out...
2 Comments
9/23/2012 10:07:00 pm
Your writing has impressed me. It’s simple, clear and precise. I will definitely recommend you to my friends and family. Regards and good luck
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