Water is an ideal medium for the multiplication and transmission of microorganisms. We must not forget that it constitutes the greater part of our planet, and that there are many species of microorganisms adapted to this habitat. Therefore, the microbiological quality of water, directly or indirectly, has a huge influence on food contamination. On the other hand, in gastronomy water is indian restaurant in singapore used in multiple stages of food preparation (washing, as an ingredient, as a means of cooking, to make ice, etc.), so it must be of excellent microbiological quality. As this does not always happen, in many cases food becomes contaminated and outbreaks of FBT occur.

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Contamination from the soil: the soil is a reservoir so rich that it has obtained microorganisms that are used restaurant in singapore in the industrial production of antibiotics, enzymes, amino acids, vitamins and other basic products, both for the pharmaceutical industry and for the food. In addition, it is a very competitive medium with features that can change quickly. As a consequence, the microorganisms common in it have developed resistant structures such as spores. Pollution from naturally occurring microorganisms in food: animal skin, eggshells, leg coverings, fruit peels, etc. are natural barriers that microorganisms can not cross. And handling by infected personnel or poor Hygiene, usually facilitate the development of micro-organisms capable of causing ETA. Contamination in storage, transport and marketing: any change in storage and transport conditions can cause the microorganisms to proliferate.

However, during some phases of handling and obtaining the food, these barriers may no longer be effective or present weak points that allow the entry of microorganisms inside the food and, in this way, manage to enter our body. This access is easier and direct if the food is consumed with the skin or peel. In this way, it is possible to find certain microorganisms in non-habitual zones of these foods. Pollution throughout the treatment of food: the industrial and/ or gastronomic establishments in which food is produced and its environments are a source of new contamination, which indian restaurant add to the previous ones. The main causes of this pollution are still air, soil and water, to which must be added the role-played by equipment, utensils, instruments and manipulators.

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This contamination depend on the design of the premises and the processing chains, the level of hygiene imposed by the cleaning and disinfection practices, the general maintenance of the establishment and the Good Manufacturing Practices (GMP). Normally, this type of contamination diversifies the genera of microorganisms and causes that the flora in the elaborated product increases globally. Surfaces, especially dead spaces and in facilities or in food contact areas, allow the collection of microorganisms and waste products that can be converted into food for food. Likewise, equipment and accessories or small utensils, such as knives and boards, as well as containers and containers, are potential sources of find more contamination and should be maintained, cleaned and disinfected Regular. Manipulating personnel can be a source of contamination, especially if it carries pathogenic microorganisms.

Processing processes through which raw materials are transformed into finished dishes affect the amount and classes of microorganisms in food. This restaurant in singapore is due to the fact that during this process the food changes in its physical and chemical characteristics: disintegration (chopping, chopping, chopping, etc.), changes in temperature, acidity, water activity, gaseous atmosphere, etc. In some cases, these changes mean a decrease in the number of microorganisms or the selection of some that are better adapted to the new conditions created. In this way, improper cooking, subjecting the finished product to incorrect temperatures, prolonging the time from preparation to serving food, poor cleaning and disinfection.