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Food Handling License Course B Part 5 of 12 — Transcript

by Jean Pierre Sant · 2,214 words · 410 segments · language en · Watch on YouTube

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0:07it's a toxin producer
0:09but also produces spores and nothing
0:12starts to get
0:13trickier spores are like eggs
0:16and the only issue with these eggs is
0:19that they are
0:20really resistant to chemical and
0:23temperature while the vegetative
0:26bacteria these are called vegetative
0:30bacteria in this form and activity
0:32they are active they're vegetative the
0:34spores are not
0:36active the spores are dormant it's a
0:38state of dormancy of the bacteria
0:41and while the vegetative bacteria
0:44can die with normal cooking temperatures
0:46which i'm going to specify very soon
0:49these can withstand normal cooking
0:51temperatures
0:52easily for so to give you an idea
0:56if you put spores in 100 degree water
0:58they won't die after one hour of boiling
1:01so they can withstand one or of boiling
1:03without any problem at all
1:05you put down the temperature down they
1:07hatch
1:08so to speak and they will start to grow
1:10again so where spores are in place
1:14problems start to get more tricky to
1:15deal with the onset is from six hours to
1:1815 hours in case of vegetative bacterial
1:21infection
1:21if it's pores it's just half hour to six
1:24hours so
1:25half hour is basically you're still at
1:28the table eating and
1:29you feel like vomiting already mortality
1:32is rare
1:34it takes about a ten thousand vegetative
1:37ones
1:38to make you go sick symptoms
1:43one type of symptoms without toxin is
1:45diarrhea and cramps
1:47when there is toxin there will be
1:49vomiting involved
1:51normally it wears off after about two
1:54days
1:55and it's widespread but very common in
1:58rice
1:59the reason for it is that rice
2:02are grown in fields which is very very
2:04wet
2:05if you have ever seen pictures of how
2:07the asians grow
2:09grow rice the wet the fields are
2:11completely
2:12drowned in water that's how rice grow
2:16and because of that the chances of
2:19bachelors
2:20in this oil where it is grown it's
2:21really really high
2:23but we never buy fresh rice in in
2:26in our country we always buy it dried
2:29and for that reason when it's dried
2:30there's no water it is
2:33safe and contained doesn't mean there is
2:36no spores in it
2:37so once i boil it and we only boil our
2:40rice for about
2:4110-15 minutes
2:44the spores will not be dead the spores
2:46will be still waiting for you
2:48to switch off the fire and then
2:52start to grow so rice is one of the
2:56biggest threats in our kitchen because
2:59of this kind of bacteria which have
3:01spores
3:02and they can withstand our cooking
3:05process
3:06e coli it's also a species e coli
3:10are a species of bacteria
3:14which we normally link to dirt
3:18and feces these also produce toxins
3:21kill a lot of people every air because
3:24their toxin is really
3:26persistent and even they survive in our
3:29system
3:30very easily the although you need 10
3:33million
3:34to get infected if there's the toxin
3:37you're still going to get the effects
3:40the effects will be water in the area
3:42blood or mucus
3:44ah sorry without blood or mucus rarely
3:48fever and vomiting
3:49but cramps and nausea are prominent
3:53this is the worst bit it sometimes takes
3:57up to 19 days to wear off so
4:00as i said earlier after two days you
4:03will probably be in a hospital
4:05so imagine having to endure 19 days
4:07without a hospital it's
4:09practically impossible
4:12we normally link echolite of feces
4:16so when we find e coli in a test
4:20we are troubled it shouldn't be there it
4:23shouldn't be in food
4:26last but not least
4:29the type of bacteria which is quite
4:32different from the others
4:34it's called clostridium perfringens the
4:37family of clostridium are quite
4:40if i might say unique in their ways when
4:43compared to the other their ways of
4:45affecting their hosts it's a toxin
4:48producer it's also also as
4:50poor former takes up to eight to 16
4:53hours
4:54mortality is not so significant
4:58but this is not a common type of
5:00bacteria so
5:01i'm not mentioning how much people die
5:04when they are infected
5:05i'm just saying how much people die you
5:08need one million to get infected
5:10in many cases then the symptoms are
5:12quite classic
5:13variant cramps but in some cases
5:17they affect the lining of the intestine
5:19they will distort
5:21blood flow towards the intestine lining
5:24and they will
5:26create that patches of the intestine
5:29so in this case if this is what's
5:31happening inside the patient
5:33the patient has to be operated on the
5:36dead parts removed if they are possible
5:38to be removed
5:39and they will stitch the person up and
5:43probably will live but every case is
5:46specific
5:48they come from a different variety of
5:50sources beef poultry and vegetables
5:53and they have they have also another
5:56capability which is different from the
5:59others
6:01they multiply faster actually in half
6:03the time
6:04while the other bacteria i've mentioned
6:06multiply in about
6:0820 minutes so from one bacteria you get
6:10two
6:11it needs 20 minutes to do that in this
6:14case
6:15they multiply in 10 or less so the
6:18population grows much faster
6:21in this type of bacteria
6:24and yeah you can boil this pores for one
6:27hour they will still be alive
6:30this is maltese statistics here
6:34this is the number of people who go to
6:35hospital
6:37in malta with food related infections
6:41it doesn't mean we're gonna we're
6:43getting worse
6:44although the graph shows that but as i
6:48mentioned earlier viruses were not part
6:50of this statistic
6:51earlier and because of that
6:54once we started to include viruses into
6:57the equation the numbers went up to
6:59about 600
7:00and over in some cases so
7:03if you remember i mentioned that one icu
7:06bed
7:07for 24 hours costs
7:11malta about 3 500 euros
7:15if you multiply that 3
7:18500 euros
7:22by 600 people
7:26that is 2.1 million so it's a lot of
7:29money
7:31which is spent for no particular reason
7:36except for negligence in many cases
7:39because
7:39all or the most part of these infections
7:43can be avoided with those 2.1 million we
7:47could have
7:49built some new library interactive
7:52library for our kids
7:53so they can learn better instead of
7:56wasting it
7:56on people who got sick
8:00for because of negligence i'm not
8:03mentioning the effect
8:05of those number of hours of the patient
8:08in the bed because everyone had have
8:10their own life and maybe
8:12they're losing some
8:15part of their activity in their life
8:17being financial or non-financial doesn't
8:19matter
8:20so the effects are much bigger in number
8:25food
8:26moisture temperature and time those are
8:29the four elements that
8:30bacteria need to grow you take one out
8:34of the equation
8:35bacteria doesn't mean it dies it means
8:38that
8:38you will take away its capacity to
8:41multiply and grow
8:43if we have to have to divide these two
8:45into two categories
8:47the top one food and moisture those are
8:50always dependent on the type of food
8:52the bottom ones temperature and time are
8:55directly dependent on the food handler
8:59i don't know of any chicken which was
9:01stored in a freezer
9:03who literally opened the door of the
9:05freezer and started complaining it's
9:07very cold inside there
9:09and i want to go into the sun because i
9:11want to warm up
9:12there's someone who takes the chicken
9:14from the freezer and puts it in the
9:15windowsill
9:17so it warms faster it tows
9:23if we give bacteria all the four
9:25elements
9:26at the same time and we give them time
9:29to grow
9:30it will be a time bomb literally because
9:32numbers will start to grow
9:34in very very crazy numbers and they will
9:39sicken whoever consumes the food what
9:42temperatures do bacteria need
9:45it's very important that we understand
9:47that below 5 degrees
9:50bacteria sleeps it doesn't die
9:53many believe that they die in the
9:55freezer and it's a
9:57very big mistake
10:00some scientists were taking cores of
10:03icebergs
10:05in the arctic and the bottom part of the
10:08iceberg was about 10
10:09000 years old so they brought the core
10:13up
10:14and they took it to the lab and the
10:16bacteria that melted
10:18which was 10 000 years old
10:21most of it was awake when it's melted
10:24so never consider putting any food in
10:26the freezer for a week or two
10:29that it's gonna kill the bacteria not at
10:31all so
10:33that should be very clear now in your
10:35heads bacteria starts to die
10:38when the temperature reaches above 63.
10:41does it mean 63 and they're all dead
10:43at 63 days stop multiplying and they
10:46find it difficult
10:47to to grow doesn't mean they're all dead
10:51one bacterium will in four hours it will
10:53become
10:551280. i'm going to show you how
10:58massive they can grow and if given more
11:00time
11:01this is the number of bacteria here this
11:03is 1 billion
11:05and this is roughly 10 hours and as you
11:08can see
11:09on the chart in 10 hours the bacteria
11:12will go
11:13higher than a billion and this is in the
11:16bacteria which
11:17multiply every 20 minutes if we had to
11:20look at the ones which multiply every 10
11:22minutes
11:24after 10 hours the number is i don't
11:27even know how to read that number it has
11:30it has 16 zeros so
11:34it's beyond that trillion which is
11:37more bacteria than you need to get sick
11:40let's say it that way
11:41now between the temperature of 5
11:44and 63 that is considered the danger
11:48zone
11:48this is where bacteria grows so we need
11:51to keep
11:52sensitive food for bacterial growth away
11:55from this temperature bracket
11:57and we put them in the refrigerator
11:59we're literally taking the temperature
12:01away
12:02and the temperature of a chiller or
12:03refrigerator is from
12:05one to four not five six seven eight
12:08like some people might think
12:10between one and four because as soon as
12:12you hit five
12:13bacteria are awake again start to grow
12:16again
12:17when you put something in the freezer
12:19temperature should be minus
12:2018 or lower if you want to go minus 30
12:25you can minus 40 you can but it's not
12:27required unless you're gonna
12:29keep the foods there for three years
12:33minus 18 to minus 22 is usually
12:36the most economic and safe zone
12:39you can keep your food in now
12:42we're gonna cook food what is the
12:44minimum temperature
12:46we normally target 76 as our
12:50minimum temperature
12:54if we hit 76 in the core of the object
12:57not the surface
12:58we consider that food that is ready to
13:01eat
13:02if you have leftovers and the malta we
13:05are we tend to
13:07over cook food especially when we have
13:09guests
13:10we prepare for 15 people we're going to
13:13have five
13:14no no problem there but do not leave the
13:17food outside until
13:19no one really shows more interest in it
13:22if no one wants more put it in the
13:24fridge right away
13:25the next day reheat it before you eat it
13:28and we normally target 82
13:30because this food was exposed to the air
13:33for a period of time
13:34probably if we're talking saliva is
13:37flying everywhere
13:38so we cook it back to we heat it back to
13:4182
13:42to make it safe don't doesn't mean you
13:44have to heat it
13:45at 82 for another three hours just hit
13:4882 and switch it off
13:50one interesting fact is
13:53the ideal temperature for our but for
13:56bacteria to grow
13:57is our body temperature which is
13:59normally 37 degrees
14:01in fact when we swab surfaces or we swab
14:05food to see if there's any bacteria on
14:08those surfaces
14:10we put it in an incubator at 37 degrees
14:14so that if there's any bacteria it is
14:16sure to grow
14:18on the screen there you can see one
14:20object becoming two
14:21and that is how bacteria multiply
14:25one becomes two by doubling everything
14:28inside it
14:29and then splitting it's called binary
14:32fishing no sex
14:36no male no female just one bacteria
14:39becoming two
14:40worn out wooden chopping boards dirty
14:43fingernails
14:44broken table tops these are three
14:47hotspots that we
14:50normally look for we hope we don't find
14:54but we look for when we're doing
14:56inspections
14:57this is just three of many and for
15:01why choose these three for good reason
15:03because dirty fingernails
15:05imply dirty hands so the person who
15:08holds those fingernails
15:10probably doesn't wash his hands very
15:13often
15:13if i find broken table tops like those
15:16where food is in direct contact
15:18especially
15:19you can't really expect to have a clean
15:22surface there because
15:23you can't really wash those tiny
15:25crevices
15:26food will get stuck there will create
15:29blooms of bacteria
15:31chopping boards
15:34wood was once a tree and when we put
15:38when we give trees water we give it into
15:40in the roots
15:41and the water goes up naturally up to
15:45the leaves
15:46and although a chopping board is not a
15:48tree anymore
15:49it still can absorb water and
15:52suck water through its medium
15:56because the mechanisms that draw water
15:59up
16:00are still there and for that reason we
16:03don't
16:04encourage wooden wood views in kitchens
16:07because they can absorb all type of
16:09fluids including bacteria inside them
16:11they will be really difficult to clean
16:14because it's inside
16:16and for that reason they can be one of
16:18the major causes of
16:20food infections in kitchens

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