TABLE OF CONTENTS

Title page-   –         –         –         –         –         –         –         –         i

Certification-          –         –         –         –         –         –         –         ii

Dedication-  –         –         –         –         –         –         –         –         iii

Acknowledgements-        –         –         –         –         –         –         iv

Table of contents-  –         –         –         –         –         –         –         v-vii

CHAPTER ONE

1.0     Introduction –         –         –         –         –         –         –         –         1-3

CHAPTER TWO

2.0     Food  –         –         –         –         –         –         –         –         –         4

2.1     Classification of Food     –         –         –         –         –         –         4-9

2.2     Food Processing    –         –         –         –         –         –         –         9-11

2.3     Food Contamination        –         –         –         –         –         –         11-12

2.4     Sources of food Contamination  –         –         –         –         –         12-15

2.5     Implication of food contamination       –         –         –         –         16-18

2.6     Food cleaning and Disinfection –         –         –         –         –         18

2.7     Food Disinfectants           –         –         –         –         –         –         18-19

2.8     Common disinfectants used in the food industry     –         –         19

2.8.1  Hypoclorous acid   –         –         –         –         –         –         –         19-20

2.8.2  Chlorine dioxide    –         –         –         –         –         –         –         20-21

2.8.3  Iodine –         –         –         –         –         –         –         –         –         21-22

2.8.4  Hydrogen peroxide          –         –         –         –         –         –         22-23

2.8.5  Peracehi acid         –         –         –         –         –         –         –         23

2.9     Practical applications of food disinfection     –         –         –         24

2.9.1  Mineral water and soft-drink bottling  –         –         –         –         24

2.9.2  General CIP operations    –         –         –         –         –         –         24-25

2.9.3  Cold Sanitization   –         –         –         –         –         –         –         25

2.9.4  External cleaning of equipment –         –         –         –         –         26

2.10   Problems with food disinfection          –         –         –         –         26

2.10.1 Microbial Resistance to Sanitizers       –         –         –         –         26

2.10.2 Personal Hygiene of Food Handlers    –         –         –         –         27

2.10.3 Equipment Hygiene        –         –         –         –         –         –         28

2.10.4 Kitchen Hygiene   –         –         –         –         –         –         –         28

2.10.5 Kitchen Sanitization        –         –         –         –         –         –         29

CHAPTER THREE

3.0     SUMMARY AND CONCLUSION

3.1     Summary     –                   –         –         –         –         –         –

3.2     Conclusion  –         –         –         –         –         –         –         –

References

CHAPTER ONE

1.0     Introduction

Food greatly contributes to human well-being and is a major source of anxiety, pleasures and stress. Food is regarded safe and hygiene when there is no dangerous substance than can be injurious to health. Foods and drinks can be contaminated. Thereby becoming in appropriate for consumption. Food contamination, either from microbiological or chemical origin, is a major concern for consumers. It can cause catastrophic health and economic effects. Food-borne illness cause major international health problems and reduced economic growth (Grumezescu et al., 2018).

Healthy food provides us the nutrients and energy to develop and grow, be active and healthy, to move, play work, think and learn. Food gives us energy to get through the day, food helps us to repair muscle and build DNA, food help our body insulate itself and improve our health, makes us feel better as well as make us appear attractive (WHO, 2022).

Furthermore, food is divided into three main types. They include; energy-giving foods which made up of carbohydrates and fats, body- building foods (proteins) which helps in body growth and also help in repairing damaged parts of the body, and protective foods which are mainly vitamins and minerals since they protect us from many diseases and give us resistance to disease- causing germs  (WHO, 2022).

Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing includes many forms of processing foods, from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods. Some food processing methods play important roles in reducing food water and improving food preservation, thus reducing the total environmental impact of agriculture and improving food security (Grumezescu et al., 2018). Almost all food is processed in some way before it is eaten. Commercially, the main reasons to process food are to eliminate microorganisms (which may cause diseases) and to extend shelf life (Grumezescu et al., 2018).

Food borne illnesses are the problems associated with food contamination, which are usually infectious or toxic in nature and caused by bacteria, viruses, parasites or chemical substances entering the body through contaminated food. Chemical contamination can lead to acute poisoning or long-term diseases, such as cancer (WHO, 2022).

Food disinfection is the process by which micro-organisms are killed so that their members are reduced to a level which is neither harmful to health nor to the quality of perishable goods (Lelieveld, 1985).

Food disinfection seeks to prevent transfer of product/ingredient, avoid microbial contamination which can lead to a number of problems, and also reduced product quality. Food disinfection also improve plant efficiency and increase safety (Lelieveld, 1985).

However, there are two methods of food disinfection. They include; disinfection by heating (thermal processing) and disinfection without heating (non thermal processing) (Lelieveld, 1985).