What you need to know in general about viruses and food.
Ones of the most important kind of biological hazards to consider are microorganisms. A microorganism is a tiny, usually single-celled organism that can be seen only with a microscope. A microorganism that can cause disease is called a pathogen. Many foods cannot be identify if are contaminated with a microorganism and just because food looks good doesn’t mean it is safe for consumption.
There are basically 4 types of food contaminations that occur, in other words 4 kind of microorganisms that contaminate food and cause illness:
We just wanna talk about the viruses and make everyone aware of what viruses and can dot to food we eat and how we can protect ourselves when eating.
Viruses are are smaller than bacteria, and they consist of genetic material surrounded by a protein layer. Unlike bacteria, they can’t reproduce or multiply unless they are inside a living cell, but they can be carried on almost any surface and can survive for days or even months. Viruses are inactive or dormant until they enter a living cell. Then they use that cell to make more viruses and release them into the organism. The new viruses can then enter new cells and continue to multiply.
Because viruses do not multiply in food like bacteria, food-borne viral diseases are usually caused by contamination from people, food contact surfaces, or, in the case of seafood, contaminated water.
To avoid food contamination with viruses, follow those steps:
1. Practice good health and hygiene.
2. Wash hands before you eat or preparing any foods.
3. Use sanitary approved products to clean and sanitize food preparations areas often
4. Wash all fresh foods before cooking and consuming
5.Cook foods to safe internal temperatures