YT YouTube2Text

YouTube2Text → Transcripts → Food Handling Course License B Part 3 of 12

Food Handling Course License B Part 3 of 12 — Transcript

by Jean Pierre Sant · 2,262 words · 418 segments · language en · Watch on YouTube

Open in transcriber Summarize with AI Download SRT/VTT

Full transcript

0:04let's look at hazards
0:06we have biological chemical and physical
0:10biological are the living ones chemicals
0:13and
0:13physical are non-living so these do not
0:15grow these grow if given the right
0:17conditions
0:18starting with them we have parasites
0:21viruses
0:22bacteria and fungi chemicals we have
0:25detergents
0:26pesticides lubricants allergens
0:28antibiotics
0:30bacterial and fungal toxins and what are
0:33all these
0:36some sometimes ask me why are we talking
0:38about antibiotics
0:40we're not chemists here or a pharmacy
0:43but
0:44if you consider that some of the food we
0:47eat
0:49was a living creature a few hours ago or
0:52a few moments ago
0:54and this creature was living in a farm
0:57and the farmer
0:58doesn't intend for his
1:02harvest to die before its time so they
1:05give them antibiotics when they're sick
1:07or they give them antibiotics
1:09as a preventive measure now
1:14if if the let's say it's a cow what are
1:17you talking about
1:18if the car was given an injection with
1:21antibiotics
1:22in its shoulder and
1:26not enough time was allowed for this
1:28antibiotic to flow in the rest of the
1:31body
1:31and not be concentrated in this part of
1:34the muscle
1:35then if this animal is slaughtered that
1:38muscle will contain a lot of antibiotic
1:40in it
1:42you cook it probably and the antibiotic
1:45will still be there
1:46and effective and it will affect your
1:48intestinal bacterial fauna
1:51and it will not be very helpful
1:54to your system so imagine all the meat
1:57you eat
1:58has that condition your system will be
2:01really bombarded with antibiotics
2:03on and off and if you happen to have
2:07to have a certain type of bacteria in
2:10your system
2:11who can learn how to deal with
2:12antibiotics it will start to create
2:16antibiotic resistant bacteria which is
2:20reality what's happening right now um
2:25some might some might remember depends
2:27on your age
2:28some might remember here in malta that
2:30you we used to go to a pharmacy and ask
2:33for
2:34a box of antibiotics and you will
2:37have no questions asked you will be just
2:40given
2:40a box of antibiotics one gram each
2:43tablet
2:45you will take whatever you think you
2:47need to take
2:48and then when you start to feel better
2:50you stop taking it
2:52what you've what just happened there
2:56is that you just made your bacteria
2:58inside
2:59your body learn how to deal with the
3:01antibiotic because you haven't killed
3:03them because you didn't finish the whole
3:05course
3:06so in fact antibiotic resistance
3:10was on a very quick rise until
3:14a decision was taken to stop
3:17over the counter sales and only by
3:20prescription sales were allowed
3:22nowadays if you go to a pharmacy and ask
3:25for an antibiotic
3:26even an eye drops which has antibiotic
3:29in them
3:29they would ask you for a doctor's
3:32prescription
3:34although it's we might look at it as a
3:37hindrance in our lives but actually it's
3:39for the better good
3:43so that is antibiotics
3:46about and and food toxins from bacteria
3:50and fungi these are really fungal
3:52toxins these are really strong
3:56toxins um to get you into perspective
4:01and generically speaking if we had to
4:04have about 750 ml
4:06of bacterial toxin we could
4:11and this is about this much
4:15750 ml
4:19we could infect the whole planet
4:23that is how strong these toxins are the
4:26whole planet i'm talking about
4:287 billion or so people so it's a lot of
4:31people that can get infected with
4:33such a small quantity of fluid
4:39physical these are agents of
4:44damage in our mouth damaging our
4:46digestive system
4:47they break our teeth they cut our mouths
4:51gums can get stuck in our throats and
4:54choke us as well
4:55glass wood metal hard plastic and any
4:58other foreign matter that can do the
4:59same job
5:03let's look at bacteria actually let's
5:05look at biological
5:06we'll focus on bacteria very soon
5:10are all bacteria bad some people might
5:13say jump to it and say yes yes
5:15they are all bad yeah bacteria
5:18but in reality we use bacteria and food
5:21production
5:22for example when we have milk and we
5:24want to make it into yogurt
5:26we get these type of bacteria called
5:28lactobacillus
5:29we put them in the right conditions
5:31inside the milk we allow them the
5:33time necessary and they will turn
5:38milk into yogurt and actually those
5:41types of bacteria
5:43we need them in our digestive system
5:45they help us
5:47they help us be healthier but then there
5:50are also bacteria which are bad for us
5:52and these in english we call them
5:54pathogenic pathogenic means they make us
5:57go sick
6:00viruses are the smallest kind of ant of
6:04of microbes we're going to talk about
6:05they are really really small
6:08and you need and they need a host
6:11to grow in so they can't grow on a piece
6:13of chicken at that piece of chicken they
6:15need
6:16a living chicken so that they can grow
6:18and multiply inside
6:20bacteria much bigger but you can
6:23still can't see them with your eyes you
6:25need a microscope
6:27these live independently if i put them
6:30on a chicken breast
6:31they can grow very very happily and
6:34become millions in a few hours
6:38parasites these vary in size some of
6:42them are
6:43smallest bacteria the others are some of
6:45them are
6:46much bigger we'll see more specifics
6:50about them
6:52and fungi these are the family of the
6:55mushrooms
6:56and molds were more concerned about
6:59the poisons they produced bacteria is
7:03the number one killer
7:04out of all these categories
7:08consider this a hundred percent of the
7:12people that go to hospital in malta
7:16interesting figures here we have 26
7:18percent
7:19from restaurants another 26 percent from
7:22households
7:25as you can see in equal quantities
7:28people go to hospital because bacteria
7:32and viruses do not really know where
7:35they are
7:36and if you give them the right
7:39conditions
7:40they will infect you relevant if you're
7:41a business or a household so we have to
7:44take
7:44care and all of this applies both
7:47in a household and restaurant or any
7:50other food preparation environment
7:52there is also a 29 of
7:56unknown they have no idea where they got
7:59the infection from
8:02and in truth it's much
8:06it's very difficult to identify where
8:09an infection comes from because
8:13if we had to consider that
8:17bacteria take time to show symptoms
8:21so if we always consider that if i'm
8:24feeling
8:25funny now it must be what i've just ate
8:28this morning or
8:29last evening then we would be
8:33judging wrongly
8:36some bacteria take even five days and
8:39ten days to show their symptoms because
8:42they incubate inside our bodies
8:44so let's take the five-day scenario if
8:47you had to map
8:48what you have eaten in the these past
8:50five days
8:51i i'm almost sure that you won't
8:55really remember everything that you have
8:59eaten in these five days so let alone
9:02knowing which one of those meals or
9:04which ingredient in those meals
9:06really infected you
9:09so it's a very justified
9:12figure to not know where an infection
9:15came from
9:18i had cases in the past where people
9:20would claim that
9:21it's this and it's the other that made
9:23them sick and
9:25when i ask obviously they have no logic
9:28behind
9:28their conclusions and let's just say
9:31because it's like that
9:32but in reality it's not okay do not do
9:34this mistake
9:36the only way we can be sure what made us
9:38sick is by having a sample of every meal
9:41you've had we test them in a lab we test
9:46you in a lab and we say okay what we
9:48found in the food and what we found
9:50inside you
9:50are the same pathogen and most probably
9:54that is the food that made you sick but
9:56unless you do this
9:57sampling from each from each meal you
10:00eat
10:01there is al almost no way to know
10:04viruses many millions and millions of
10:07types of viruses live on this planet
10:11the most concerned the the ones that
10:14we're most concerned about
10:16in the food industry are these mentioned
10:18here
10:19norovirus is what we commonly call the
10:21gastric flu
10:23rotavirus is also common but more
10:27more common in children rather than
10:29adults
10:30and then there's hepatitis a and e now
10:34hepatitis there's more than one type
10:37actually there's a b c e
10:40a b c d e so five types
10:44a and e are the only ones that can
10:46infect you via food
10:48the other types of viruses can affect
10:51another person with
10:52bodily fluids mainly blood sweat
10:56spit sexual fluids those are the
10:58pathways for the infection
11:00to take place on this on the picture
11:03here
11:04you can see a figure of a human this is
11:06the liver
11:07and this is an illustration of the virus
11:10what happens is when we eat food that's
11:12been
11:14infected with hepatitis the virus will
11:16travel to the liver
11:17will remain there for
11:2114 days more or less of incubation
11:25eventually the skin starts to turn
11:27yellow the
11:28the eyes start to turn yellow pee starts
11:31to turn
11:31reddish you get a fever you feel weak
11:35and you will know that you are infected
11:37uh it's called
11:38jaundice in english the condition
11:42this is an actual photo with a very
11:45powerful microscope
11:47of viruses noroviruses
11:51is really really contagious
11:54when you have a norovirus outbreak in a
11:57place
11:58especially if it's a confined space like
12:01a
12:02cruise ship if you get an infection of
12:04norovirus
12:06in a cruise ship because it's really
12:08contagious
12:10it will be a bit chaotic because a lot
12:13of people will get it
12:15the symptoms will be
12:18not not long but it will be very intense
12:22you probably the person will end up in
12:24the toilet sitting down
12:25and holding a bucket because the body
12:28will start releasing through wheels
12:30from every orifice and
12:34it was very very contagious even when
12:36we're taking care of someone who is sick
12:39when the person is vomiting they will
12:41create
12:42microscopic droplets of vomit you will
12:45breed
12:45them in you won't even notice because
12:47they're so small and you get infected
12:50so do take care when you're taking care
12:53of someone else
12:54because it can be contagious even if you
12:57do not
12:58literally touch anything because viruses
13:00cannot be airborne without even knowing
13:03now this is 1990 2012
13:07here and this is about viruses consider
13:10this part as no statistical
13:14data was available this is when malta
13:17entered eu
13:18we started collecting data about viruses
13:21and
13:22as we can see this is 350 here so
13:25that top mark is about 175 ish
13:30a lot of people there in 2000 2006
13:35and seven numbers tends to dip
13:38without no reason for 2009 then they
13:41come up again
13:42uh thereafter so as you can see viruses
13:45are like a
13:48they migrate and they come back you know
13:50some
13:51when they're there's a presence they
13:53will bloom
13:54and uh infect a lot of people and if
13:57there's no presence they will literally
13:59disappear
14:00without no no further notice
14:05parasites these are
14:08three very common types the top one
14:10there is jarda the bottom one is up the
14:12amoeba
14:13and this is the tapeworm these two
14:16live in water and they are microscopic
14:19you can't see them
14:20so if i have a jug of water here and i
14:25make
14:25put it against the light i can't expect
14:28to see amoebas or jardis flowing in
14:30there because they're microscopic
14:33this one grows up to 10 meters inside
14:37the body
14:38so although it's huge 10 meters
14:42you won't you won't see it walking
14:43around or crawling on the floor like a
14:46snake
14:46because it grows inside the intestine of
14:49the person who is infected
14:52with the jarda you will get diarrhea and
14:55cramps and the fever
14:57with the amoeba you will also see blood
14:59with the feces
15:00and which means the amoeba will kill you
15:04faster than the other one
15:06because it will help you lose
15:09more fluids quicker
15:13the tapeworm the the life cycle of the
15:16tapeworm is different
15:18normally if let's imagine
15:21let's imagine i am i am the person who
15:24was infected
15:25and i do not know it yet the tapeworm
15:28will start to eat from whatever i'm
15:30eating
15:31and it start to grow inside me inside my
15:34intestines until it basically reaches
15:36the end of the tunnel
15:38i will eventually start to become really
15:40itchy on my backside
15:42so issue that i won't be washing my
15:45hands
15:46that often and i'm an employee in the
15:49food sector
15:50so i would be touching food now imagine
15:53i'm doing salads
15:54and i'm not washing my hands that often
15:57i have probably some eggs from the
16:00tapeworm underneath my fingernails which
16:02i'm
16:03dropping on the food the next person
16:05who's gonna eat
16:06that salad because the salad is not
16:07going to get cooked will
16:09get tapeworm and the cycle repeats
16:12itself with other people
16:14however and luckily for us in malta
16:18parasitic data about tapeworm i couldn't
16:21find and neither do
16:22me buckases but there were a few gerda
16:25cases
16:26uh but the numbers are really small the
16:28highest peak there is about
16:3111 11 people so
16:34not really a very big statistic but
16:39still multi-step water is really safe
16:44to drink although it tastes funny it's
16:46really safe to drink
16:47because it has been treated with by
16:49reverses moses and also
16:51it has been added with preservatives in
16:54it
16:56yet people did get an infection probably
16:58by drinking either collected rain water
17:01on from underground water which was not
17:04well
17:05well preserved

About this transcript

This page contains the full transcript of Food Handling Course License B Part 3 of 12 by Jean Pierre Sant, generated from the public captions YouTube serves with the video. The transcript has 2,262 words across 418 segments, with the original timestamps preserved so you can click any line to jump to that moment in the embedded player.

What you can do with it

Use the transcript to take notes, quote the speaker, build a study guide, generate a summary with ChatGPT or Claude via the YouTube Summary tool, or export it as a timed subtitle file with YouTube to SRT. You can also re-open it in the transcriber to choose a caption track available on the video.

Free YouTube transcript tool

YouTube2Text is a free YouTube transcript generator — no signup, no daily limit. Paste any YouTube link and get the full transcript instantly, with timestamps, click-to-jump, caption language selection, AI prompts for ChatGPT, Claude, and Gemini, and exports to TXT, SRT, VTT, or Markdown.