Glossary of Food Sanitation

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Antimony Poisoning
Antimony poisoning is caused by eating food cooked in poorly coated or chipped
enameled cooking utensils
Cyanide Poisoning
Cyanide poisoning may result if silverware is not properly washed and sanitized after
Zinc Poisoning
Zinc poisoning in food is rare. It may occur when acid foods are cooked in galvanized
iron kettles. Outbreaks have occurred when apples have been cooked in this type of
Lead and Arsenic Poisonings
Lead and arsenic sometimes used to spray vegetables may cause these foods to
become poisonous. Be sure all fresh fruits and vegetables are thoroughly washed before
you cook them, or before they are eaten raw. Lead poisoning may also result from the
ingestion of food or water that has been in contact with lead pipes, lead-plated equipment,
and lead-soldered pots and pans. Lead is a cumulative poison; the accumulation of small
doses in the body will eventually cause chronic lead poisoning.
Fluoride Poisoning
Fluoride poisoning is caused by sodium fluoride, a substance often used to get rid of
cockroaches. It is a white powder that can be easily mistaken for powdered milk. Keep
all containers of such poison out of the galley and bakeshop.
Methyl Chloride Poisoning
Methyl chloride poisoning is caused by leaking mechanical refrigerators. Check your
equipment for such leaks and request scheduled planned maintenance service (PMS)
from the engineering division to detect faulty equipment.
This type of illness is caused by toxins. Under favorable conditions certain bacteria
produce chemical compounds called toxins, which, if ingested, cause food intoxication.
Staphylococcus is the most commonly reported food intoxication.
The staphylococcus germ is found in the throat, on the skin in pimples and boils, and
in great abundance in the postnasal drip of people recovering from colds. Consequently,
the most prevalent carrier of food intoxication is foodservice personnel. People with any
of these symptoms must not be allowed to work in food preparation spaces in any capacity.Foods most associated with outbreaks of staphylococcus are pork products and
fowl. Ham is also susceptible to staphylococcus poisoning and must not be sliced too far
in advance of serving unless properly refrigerated.
Botulism is a second type of food intoxication. This disease, usually fatal, is caused by
the toxin produced by the rod-shaped bacterium called clostridium botulinum. Botulinum
organisms are found in the soil and gain access to foods through contact with soil, dust,
and possibly water. The foods most often responsible for botulism are either canned or
fermented foods in which the preserving process has not succeeded in destroying the
bacteria in the food. The botulinum grows and multiplies in an airtight container.
However, when cans are damaged, leak, bulge, or are sprung, the contents are presumed
to be unsafe. The botulinum organisms sometimes produce a gas and cheesy odor
This type of food illness is caused by microorganisms such as the salmonella, shigella,
and clostridium species and the streptococcus, bacillus, and typhoid fever bacteria. The great majority of
outbreaks of food infection is caused by meat (poultry, particularly turkey) and meat
mixtures. For this reason, poultry dressing should not be served as a leftover.

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