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Food Handling Course License B Part 4 of 12 — Transcript

by Jean Pierre Sant · 1,994 words · 366 segments · language en · Watch on YouTube

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0:05these are the locations
0:06where the bad bacteria come from
0:10we have spoiled food food that is
0:12already smelling
0:14and tasting bad which means there are so
0:17much bacteria
0:18inside these inside these foods that
0:21you cannot smell their effects that is
0:26one one common location the intestines
0:29of both humans and animals
0:31and the feces of both humans and animals
0:34contain a lot of bad bacteria
0:37water that is infected
0:40it doesn't need to look any different it
0:42can look really clear
0:44still be infected dirty food surfaces
0:48imagine we're judging a food contact
0:52surface where we're going to place our
0:53food to make our lunch
0:55but you haven't really sanitized it so
0:58you're only judging by what you can see
1:00and as we just said
1:01bacteria are invisible to our eyes so
1:04you won't see them
1:05so when i'm talking about dirty food
1:07surfaces it doesn't mean that they have
1:08to be visually dirty
1:10it can be that visually they look okay
1:13but
1:13they're not pests
1:17pests are creatures which come into our
1:20kitchens
1:21to basically eat our food and find
1:23shelter
1:24but in the process they will infect our
1:26food because
1:28of the bacteria they carry with them
1:31especially creatures that live inside
1:35sewers and drain pipes like rats and
1:38mice
1:39not all mice and rats you know there are
1:41filled mice which are do not live in
1:42drainage and sewers
1:45soil although soil is
1:49highly valued because it grows our crops
1:52and trees and fruit but you don't want
1:56soil
1:56in your food because
2:00soil is containing a lot of bacteria
2:04which is
2:05ineffective if you also consider
2:08that farmers around the
2:12cycle of the year they add cow manure
2:16to make this oil more fertile cow manure
2:19is
2:21basically animal droppings from the cows
2:23so
2:25there you have it soil contains a lot of
2:28bacteria which can infect you
2:30doesn't mean you touch soil and touch
2:32your mouth you're going to get infected
2:33right away but
2:35to prevent all of these risks
2:38you just don't want soil in the food
2:40wash all your vegetables and fruit away
2:43and while doing so we'll also be washing
2:45pesticides
2:46and other chemicals that might end up on
2:48the food itself
2:50waste nothing to
2:52[Music]
2:54explain there i think everyone knows
2:57what
2:57a lot of waste smells like if you ever
3:00got stuck
3:01after a waste collection truck you know
3:03what the smell is like that's the effect
3:05of bacteria on food
3:07the last two mobiles and money
3:10and i kept them at the end of this list
3:13because
3:14some people do close their eyes for
3:16these two
3:17a mobile phone is like our lifeline
3:20nowadays
3:22these devices have taken over a lot of
3:25functions
3:26which other devices used to be around in
3:29our houses and
3:30places of work this is most of the time
3:34the alarm clock which wakes up
3:35us wakes us up in the morning
3:39we wake up we go to make a cup of tea or
3:41coffee
3:43go to the toilet take your cup of tea
3:45take your phone with you
3:46and there you go you let your body
3:48release its wastes
3:50and in the meantime you're fiddling with
3:52your with your device
3:54when you're ready you're gonna wash your
3:56hands but you're gonna
3:57not gonna wash your phone and for that
4:00reason
4:01dean's aircon these are considered to be
4:03really dirty
4:04surfaces which we don't want in our
4:08kitchens
4:10money when we
4:14go to buy stuff or we or people buy
4:17stuff from us
4:19like services when you get your salary
4:21or wage as well
4:22you're literally selling your time for
4:24money
4:26you get money back but you
4:29never ask for clean money whatever money
4:32you're giving you say okay thank you i'm
4:34gonna take it
4:34i'm gonna spend it somewhere just don't
4:37think twice about it
4:38and that's okay the only problem
4:42is that if with that money you're
4:45buying food and the person is preparing
4:48the food in front of you right there
4:50and taking the money from you while
4:53preparing the same food
4:55now it has become a problem because
4:57whatever was on the money
4:59now is going to end up on your food and
5:01that is not okay
5:03it's like basically saying it's okay for
5:05my food to be on the floor
5:07as long as i can pick it up you know
5:09it's the same with money if it falls you
5:11pick it up put it back in your pocket
5:12it's okay
5:13because you're not going to eat money
5:15but if you touch the surfaces
5:17money and then food you're going to
5:19contaminate it
5:20so be aware when buying food that is
5:24being prepared in small food trucks
5:27and food trucks with one person
5:30who has to handle everything the food
5:32the money
5:34especially if you don't see them put any
5:37sanitizer or they do not wash their
5:39hands in between
5:40would you eat that food i leave that
5:44question with you
5:48now we're gonna mention about
5:52six types of bacteria the main
5:56point that i'm gonna mention these types
5:58of bahira is that to make you understand
6:01that
6:02they are not all the same they have
6:05different
6:05functions and then they can do different
6:09uh they can give us different types of
6:11diseases and effects
6:14let's start with campylobacter here
6:17so first and foremost we have three main
6:20shapes we have ball shape
6:22we have sausage shape and we have spiral
6:25shape
6:25like the one we have there as you might
6:28see
6:29the these spiral shaped bacteria also
6:32have a tail
6:33which is called the flagellum
6:35technically
6:36they use it to swim in fluids and move
6:39around
6:40let's start to see some information
6:42about them
6:43this is not meant to make you experts in
6:45microbiology
6:47but just to give you an idea so these
6:50are motile they move
6:51they have a tail they wriggle the onset
6:54of the disease will be after
6:56two to five days so if i eat something
6:59now i'm not gonna wake up
7:00sick tomorrow morning probably but
7:04in the next few days from two to five
7:07days
7:09mortality rate is not huge
7:12but it still kills about 99 people every
7:15year
7:16and this particular type of bacteria is
7:18becoming more prominent
7:20in poultry if i had to ask 10 people
7:24what bacteria comes to mind probably
7:26nine out of 10 would say salmonella
7:28and that's right because birds
7:32and poultry which poultry is birds which
7:35are farmed
7:37do carry salmonella they do not get sick
7:39with it they just carry it
7:41in most cases but campylobacter is
7:44coming more into play now
7:47and because about 99 people say the
7:49people a year
7:51you need 500 cells of these to get
7:54infected
7:56500 says it's really really negligible
7:59in the number
8:00on a needle head the pointy part you can
8:04put about 25 000 of these creatures so
8:07500 is very very small numbers in
8:11bacterial terms
8:13symptoms are quite varied here you have
8:16nausea vomiting cramps diarrhea fever
8:18headaches muscle pain and even blood in
8:20your feces
8:22it's a lot of it's a lot to take in
8:25if you have this kind of infection and
8:29probably you will end up in hospital
8:31with an infection of this sort because
8:32it takes from two to ten days to wear
8:35off
8:36by the second day of vomiting and
8:39diarrhea and
8:40blood and all these symptoms there you
8:42will become so dehydrated that your body
8:44can't cope
8:45so you will need medical assistance
8:49it's treatable with antibiotics till now
8:52but
8:53it's a bacteria which is an on the rise
8:57sources of it is poultry as i mentioned
8:59including also raw milk
9:01and raw meat when i say meat doesn't
9:04have to be beef
9:06meat is meat can be
9:10camel meat all right it's still meat
9:13gives the right conditions
9:15salmonella here it is as you can see
9:18on the screen there is salmonella s p
9:21which means
9:22species because salmonella is not just
9:24one type there are about 4 000 types of
9:27salmonellas and not all of them function
9:30the same
9:31they are motile the effects will be felt
9:35after six hours to about 72 hours which
9:37is three days
9:40more targeted rate is less than one
9:42percent
9:44don't be fooled it's a percentage so
9:46we're saying if there are hundred people
9:48who get infected
9:49probably no one will die but if there's
9:53a thousand people infected
9:55maybe nine will die we don't know it's a
9:59percentage
10:01so it's still a killer one of the
10:05biggest problems with salmonella is that
10:06you only need one cell to get infected
10:09so it's very ineffective symptoms are
10:12quite varied
10:13although less than cambodia but quite
10:15varied
10:16you will endure about four to seven days
10:20of
10:21symptoms you will experience not endure
10:23you experience from
10:25four to seven days and food sources
10:29that are containing salmonella are quite
10:32varied including feces itself
10:35so salmonella is not limited to
10:38[Music]
10:41poultry only staphylococcus
10:44aureus the word coccus means ball
10:48and as you can see these are ball shaped
10:50although a little bit
10:52elliptical but still ball shaped type of
10:54bacteria
10:56we call them stuff for short now
11:00these have evolved and they produce
11:03toxin and the amount of toxin needed for
11:06a person to get sick
11:08is between 100 and 200 nanogram
11:11and nanograms are a
11:15very very small amount of
11:19of weight there it's a gram divided by a
11:22billion
11:23so to give you an idea lots of zeros
11:26there
11:27you will get the effect after just one
11:29hour in in some cases where toxin is
11:32involved
11:33so as you can see now where toxin is
11:36involved
11:37the effects come much quicker just one
11:39hour to seven hours later
11:41mortality is not common occurrence with
11:43this infection
11:46if you're gonna get infected with the
11:48living cells not the toxin
11:49you will need hundred thousand to infect
11:51you
11:54symptoms are classic nausea cramps
11:57vomiting and diarrhea
11:59usually it goes away on its own after
12:01just one day
12:02and the sources of food it's quite
12:05varied from poultry to milk tuna eggs
12:08as you can see fresh produce
12:12that are moist and can sustain bacterial
12:15growth
12:16are usually the culprits however
12:19if i had to swap your noses put a swab
12:22in the nose and see what
12:24i find in terms of bacteria probably i
12:26will find staphylococcus sleeping there
12:29the biggest uh
12:32problem with this is that people tend to
12:35mine in their noses to try to find that
12:38golden nugget in there
12:40and if you have some damage in your skin
12:43that staphylococcus bacteria will enter
12:45that
12:46wound and infect it and you will end up
12:49having finger infections which are
12:52treatable
12:53but they will develop the body will
12:55start to fight
12:56the infection by sending white blood
12:58cells to the area
12:59the area will become inflamed red will
13:02become warm
13:04and in in serious cases you when you put
13:07your hand down you'll even feel
13:08the heartbeat pumping inside
13:11because of all these stresses the skin
13:14is under tension
13:15you go to grab something you stretch a
13:18little bit the skin
13:19and the skin will burst and the fluids
13:22will come out
13:23so imagine you are producing food
13:27and this finger infection just bursts on
13:29food
13:31mayonnaise and the yogurts it's gonna
13:34make a mess
13:35of the out of the consumers who are
13:37gonna eat
13:38that fluid so
13:41whoever gets a finger infection needs to
13:45take care of it if they work
13:46specifically in the food industry
13:48and and if you cannot
13:51contain it well with a glove you should
13:54not be doing
13:55any food preparation work until you've
13:57healed completely
13:59and these infections are known to
14:02progress if they are not kept under
14:05check
14:05so do not take it lightly
14:08and that is a picture of a mild
14:11infection it's not a really serious one
14:13because i've seen
14:14worse to be honest

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