After reading the presented case and visiting the recommended website, the first food violation I saw was the fact that the meat that was being used was being rinsed in the same sink that the vegetables were—while many people think this is a way to wash off bacteria, it is not. Washing meat in the sink can actually cause bacteria to spread onto your hands and also into your sink and kitchen. Next, the same cutting boards and utensils were used to cut both meat and veggies.
This is a problem because when you cut raw meat you are exposing your environment to all of the bacteria it contains. If meat is cut before veggies, and then the board is simply rinsed, then the bacteria is still present and can easily spread to the veggies that you will later consume and one can get seriously sick. Two (or more) completely different boards should be used for all of the foods that you cut in preparing for a meal.
Next, the pork was not cooked at an adequate temperature. The ideal temperature is 160 degrees F, however, in this case it was cooked to 140 degrees F, which does not kill the living and existing bacteria within it, therefore it will be present upon consumption, in fact, bacteria multiplies quickest between 40-140 degree F (www.foodsafety.gov). It is also important to keep food hot after cooking it above 140 degrees.
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The prepared foods in this case were prepared at 130 degrees, which just increases the amount of existing bacteria, making them unsafe to eat. Lastly, the refrigerator temperature should not be higher than 40 degrees Fahrenheit, and being that in this case it was 45, it could potentially allow bacteria to grow and make the food dangerous. After looking at this case, the disease that could occur from these violations is food poisoning. Specific types of food poisoning that are very dangerous are salmonella and E. coli, both of which are found in uncooked meat and foods.
The two processed foods that I chose to assess that include additives not familiar to me are Honey Nut Cheerios and Doritos. I was familiar with some of the ingredients in each of these; however, most of them were unknown to me. Doritos contain one of the most common food additives—Monosodium glutamate or MSG. MSG is a well-known flavor enhancer that is added to many foods.
While it makes food taste better, it has the potential the affect the body negatively. Another additive in Doritos that has the same function as MSG is Disodium inosinate, which adds a ‘savory’ flavor to foods; together with MSG they are able to greatly enhance the flavor of a food. Maltodextrin is a food additive that is often used in the making of soft foods and drinks. It is high in glycemic index; therefore it should be eaten in moderate amounts.
There are artificial colors added into Doritos (yellow 5, yellow 6, and red 40), this artificial coloring makes food look and potentially taste better. By adding color and certain textures, people may be more inclined to eat a certain food. The acids (lactic and citric) that are present in Doritos are preservatives that may act as pH regulators, but also stimulate the production of saliva, which helps with food consumption and digestion.
As for Honey Nut Cheerios, the first thing that stuck out to me was cornstarch. This additive functions to thicken and bind foods together. Tripotassium phosphate is a known food additive in cereals; however, it can be quite harmful to the body. This phosphate works to regulate acidity within a food, while also affecting the color of the cereal. Lastly, tocopherol (Vitamin E), is added to preserve the freshness of a food and also work as antioxidants.
