Therefore, the cure for this infection requires treatment aimed at eliminating microbes from the body.<\/span> Microbes that cause infection through food, among others Brucella sp, E. Coli, Salmonella sp, Shigella sp, Streptococcus group A, Vibrio cholerae, and viral hepatitis A. The source of contaminants in foodstuffs are divided into two major groups of contaminants of primary and secondary contaminants.<\/span><\/p>\n

The primary contaminants caused by treatment before harvest or cut (for animals) for example derived from animal feed, manure, watering with contaminated water and others.<\/span> Secondary contaminants can occur in several stages after the food harvested or cut off, for example during the processing, sales, presentation.<\/span> distribution or storage and preparation by consumers.<\/span> Secondary sources of contaminants can be derived from the product itself such as meat, eggs, milk, fish, poultry, seafood, vegetables, fruits and spices.<\/span> Foodstuffs that if not handled well can be contaminated by microorganisms.<\/span><\/p>\n

Some of the things that allows it to be a source of contamination in the food industry in more detail are:<\/span>
\n 1) raw materials<\/strong><\/span>
\n The process of cleaning and washing to remove soil and to reduce the number of microbes on raw materials.<\/span> The removal of the soil is important because soil contains a variety of microbes, especially in the form of spores.<\/span>
\n<\/a>
\n Figure 3. Raw Materials<\/span><\/p>\n

2) Equipment \/ machinery in direct contact with food<\/strong><\/span>
\n This tool should be cleaned regularly and effectively with interfal time rather frequently, to remove food debris and soil that allows the source of microbial growth.<\/span> Processing equipment that are not washed clean as a knife (slicer), cutting boards, and other equipment that is in direct contact with foodstuffs;<\/span> Also serving equipment such as plates, cups, spoons, bottles and others can be a source of contaminants.<\/span><\/p>\n

3) Equipment for sterilization<\/strong><\/span>
\n Must be arranged so as to be maintained above the temperature of 75 – 760C in order thermophilic bacteria can be killed and inhibited growth.<\/span><\/p>\n

4) Water for food processing<\/strong><\/span>
\n The water used should meet the requirements of drinking water.<\/span> If using water that does not come from the main tap (eg from a water tank that is not covered in the attic), the water can contain harmful bacteria<\/span><\/p>\n

5) Air conditioning cans<\/strong><\/span>
\n After the sterilization process is over, the can must be immediately cooled with cooling water cans containing disinfectants in sufficient doses.<\/span> Typically used water chlorination so that residual chlorine from 0.5 to 1.0 ppm.<\/span><\/p>\n

6) Equipment \/ machinery<\/strong> that handles the final product (post-process handling equipment).<\/span> Cleaning of this equipment must be dry and clean to guard against recontamination.<\/span><\/p>\n

7) Workers<\/strong><\/span>
\n Workers who handle food in a food industry is an important source of contamination, because the content of microbial pathogens in humans can cause foodborne illness.<\/span> As an illustration, a healthy man alone is capable of carrying microbes such as Escherichia coli, Staphlococcus aureus, Salmonella, Clostridium perfringens and Streptococi (Enterokoki) of stool (feces).<\/span> Streptococi commonly found in the skin, nose, mouth, and throat, and can easily be transferred into the food.<\/span> Healthy human can be a carrier of microbes is because the pattern or habit of not keeping ourselves.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Therefore, the cure for this infection requires treatment aimed at eliminating microbes from the body. Microbes that cause infection through food, among others Brucella sp, E. Coli, Salmonella sp, Shigella sp, Streptococcus group A, Vibrio cholerae, and viral hepatitis A. The source of contaminants in foodstuffs are divided into two major groups of contaminants of …<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1820],"tags":[491,492,490,493,488,489,495,494,497,496],"class_list":["post-356","post","type-post","status-publish","format-standard","hentry","category-english","tag-contamination-source-determination-for-water-networks","tag-contamination-source-of-error","tag-contamination-source-pathway-receptor","tag-point-source-contamination","tag-source-contamination","tag-source-contamination-escherichia-coli","tag-source-of-contamination-in-clean-room","tag-source-of-contamination-of-food","tag-source-of-contamination-of-milk","tag-source-of-contamination-of-water"],"_links":{"self":[{"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/posts\/356","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/comments?post=356"}],"version-history":[{"count":1,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/posts\/356\/revisions"}],"predecessor-version":[{"id":3133,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/posts\/356\/revisions\/3133"}],"wp:attachment":[{"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/media?parent=356"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/categories?post=356"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/tags?post=356"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}