Sanitation and Safety: Part 7

Food spoilage

Spoilage comes from the action of bacteria, yeasts, and molds on foods and from chemical changes within the food. The spoiled food, if eaten, is likely to cause illness. Spoil-age can be prevented by storing foods at or below 40°F (4°C) and using them promptly, or storing them for longer periods at 0°F (-1 8°C) or below. Freezing slows chemical change and inhibits bacterial growth, but it does not kill all bacteria.

Never use food that shows signs of spoil-age—off color, off flavor, off odor, off feel (slimy or mushy). Don't use any food that has simply been kept too long either: often spoil-age does not signal its presence. When in doubt throw it out.

Chemical and metal hazards

Chemical and metal residues in foods can also cause illness. Chemicals may be brought into the kitchen in the form of cleaning com-pounds: chlorine, iodine, cyanide, acids, and caustics are common poisons in cleaning supplies. Pesticides are also used in kitchens to exterminate insects and control rodents. These poisons can kill not only pests but also people.

Keep all these products away from food and food preparation surfaces and equipment. Store them in clearly labeled containers in a separate storage area away from food supplies. Never put any such products into an empty food or drink container; keep them in their original containers where they will not be mistaken for another product.

Another source of pesticide poisoning is the chemicals sprayed on fruits and vegetables before harvest. These are easily disposed of by thoroughly washing all produce before use.

Metal residues in foods usually come from defective cooking utensils. A number of poisonous metals are used in making pots and pans—zinc, used in galvanizing; cadmium, a common plating used in gray enamelware; lead, used in soldering; and copper, used in pots, pans, bowls, and molds. High-acid foods such as fruits, fruit juices, and tomatoes can interact with such metals and cause poisoning.

If you find such utensils in your kitchen, check to be sure that galvanized utensils are not chipped, that copper does not have direct contact with food, and that all plated surfaces are not scratched or damaged. Today most commercial cookware has eliminated these hazards, except for copperware. Copper cookware and molds are usually lined with tin to prevent metal poisoning. But tin is a soft metal and melts at a low temperature. Scouring can scratch it, and it can be ruined by leaving an empty pan on a burner, which may cause the pan to buckle and the lining to separate from the copper. Anything that exposes the copper is a food hazard, because copper interacts chemically with the moisture in the air, with acid, with salt, and with nearly every-thing else.

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