An overview of Food safety cases in Vietnam and Singapore. Brief information on microbiological aspect and microbiological testing. Suggestions on Good practices for better food Safety.
3. IMPORTANCE OF FOOD SAFETY
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• To protect public health
• WHO, 2010 : 582 million illness, 351,000 death, 52 000 death by
Salmonella, 35 000 by E. coli
• United States : CDC estimates 48 million illness, 128 000
hospitalization, 3 000 death
• Singapore, 2015 : 127,150 illness
• Vietnam, 2010 : estimated 6 500 people affected, 70 death
• To protect the economic interest of the
country
• Government of Viet Nam estimated more than $1 billion loss a year
due to food safety
• Melamine contamination, fake eggs, diseased pork affects global
confidence on China’s food industry
• Foodborne illness cost United States $152 billion per year in
healthcare
4. IMPORTANCE OF FOOD SAFETY
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• To protect the economic interest of
business
• 2013 Fonterra dairy product recall – Fined $300,000. estimated more
than $1.1million losses and law suits
• 2016 Salad food poisoning by Dole – Salad contaminated by Listeria.
Report loss of $25 million and lawsuits.
• 2017 Maradol Papaya – Losses estimated over $75 billion per year
• 2017 – 42 Frozen swai from Vietnam recalled, Frozen tuna from Vietnam
recalled, FDA sent warning letter to one of the seafood company in
Vietnam, Basil seed from Vietnam recalled
5. FOOD-BORNE OUTBREAKS
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Cases of Food Poisoning in SG
1. Durian Pastries from Goodwood Park Hotel - Apr 2016.
- 183 cases reported. Pastries discard and production suspended.
- E.coli, Salmonella detected in pastries
- Norovirus detected on food handlers
2. Kuisine Catering – Feb 2016
- 231 cases reported. Kuisine cease business and license cancelled.
- Salmonella detected in food
- Possibility of poor personal and food hygiene practices
- Temperature monitoring of equipment not found. Expired product found. No
time stamp in display
6. FOOD-BORNE OUTBREAKS
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Cases of Food Poisoning in Vietnam
1. Lotteria Vietnam fined for poisoning
- 60 people affected.
- Fined VND 146 million
2. Victoria Secret Factory in Vietnam canteen
- 650 people affected.
3. Salmonella in stuffed bread in Ben Tre City
- 41 people affected.
- Salmonella and E. coli found in ingredients
10. Microbiological Examination of Food and Beverages
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Types of pathogenic microorganism:
Pathogens Sources
Pathogenic Escherichia coli
(E.coli), exp: E.coli O157-H7
(toxin)
Meat, milk, unpasteurized juice
and contaminated water
Campylobacter spp. Raw milk, untreated water, raw
meat and poultry
Clostridium perfringens (spores)
(toxin)
Meat and meat products
Clostridium botulinum (spores)
(toxin)
Canned food, vacuum-packed
food and tightly wrapped food
Listeria monocytogenes (cold) Refrigerated food, unpasteurized
dairy products.
11. Microbiological Examination of Food and Beverages
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Types of pathogenic microorganism:
Pathogens Sources
Salmonella sp. Raw eggs, raw meat, seafood,
dairy products and vegetables
Shigella (human) Salads, dairy products, ground
meat, contaminated water
Staphylococcus aureus (human)
(toxin)
Salads, dairy products, pastries
and desserts, meats, human
Vibrio cholerae and
parahaemolyticus (sea)
Raw and undercooked seafood
Bacillus cereus (spores) (toxin) Starchy items (rice), leftover
foods, food that sat at room
temperature at prolonged period.
12. Microbiological Examination of Food and Beverages
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Singapore Regulations:
-Sale of Food Act Singapore 2016 issued by Agri-
Food & Veterinary Authority of Singapore.
-Routine check program by NEA
-Complaint investigation by NEA
-Outbreak to be investigated by MOH, NEA and AVA.
13. Type of Food Total Bacteria Count Coliform Count
Ice cream 50 000 CFU/g Not more than 10 per gram
Cooked crab meat, prawn, shrimp 500 000 CFU/g -
Molluscs 500 000 CFU/g -
Meat, ready for consumption 1 000 000 CFU/g -
Any other food ready for
consumption
100 000 CFU/g -
Sales of Food Act Singapore, Eleventh Schedule
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No food for human consumption shall be contaminated with Escherichia coli exceeding 20 per gm.
No food for human consumption shall be contaminated with any pathogenic microorganism.
21. Common cause of Food Poisoning
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• Bacteria Contamination
22. Kitchen Hygiene & Food Safety
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The Good, The Bad and The Contaminated.
• Main Culprit
– Poor Personal Hygiene
– Improper Cooking and Storage
– Cross Contamination
– Contaminated Raw Material
23. Kitchen Hygiene & Food Safety
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Personal Hygiene is the Key
Dirty Hands Dirty Finger Nails
Open Cuts
Dirty Uniforms
Smoking in Food Areas Being Sick at Work
25. Kitchen Hygiene & Food Safety
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• Raw Material Receival
– Food packaging damaged
– Expired material
– Placed raw material directly into fridge, freezer or other appropriate storage area
– Make sure raw material is received at a correct temperature
26. Kitchen Hygiene & Food Safety
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Check before you serve
27. Kitchen Hygiene & Food Safety
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Separation Storage
• Storage of Food
– All items should be properly covered
– Separate raw food and ready to eat food
– Ready To Eat food at Top shelves, raw food at bottom.
28. Kitchen Hygiene & Food Safety
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Keep Away From Danger Zone
• Storage of Food
– Maintain First In First Out (FIFO)
– Check Temperature of Freezer/Chiller
– Stored at Correct Temperature
– Store food items at least 30cm away from floor
30. Kitchen Hygiene & Food Safety
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• Thawing Of Food
– In a refrigerator
– Under running Water
– In a microwave oven
– As part of cooking process
31. Kitchen Hygiene & Food Safety
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Separate Utensils
• Preparation of Ingredient
– Use separate work areas for handling raw item and ready to eat item
– Use separate chopping board / utensils for different item
– Discard old, dirty and cracked chopping board
32. Kitchen Hygiene & Food Safety
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Avoid Contact with Dirty Surfaces
• Preparation of Ingredients
– Use glove when handling food and change gloves between tasks
– Use tongs, ladle or spoon to handle food whenever possible.
– Utensils in use should be placed on a clean container or holder during use.
34. Kitchen Hygiene & Food Safety
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• Cooking of Food
– Food should be cooked at a minimum internal
temperature of at least 75°C to kill bacteria
– Use thermometer to measure internal
temperature
35. Kitchen Hygiene & Food Safety
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• Cooking of Food
– Meat like Beef and Lamb are dense.
Bacteria are less likely to be found in
the internal of the meat.
– Surface of meat need to be washed
and cooked to kill bacteria on meat
surfaces
– Pork have possibilities of parasitic
infection. High Temperature is need
to kill the parasite.
– Chicken have less dense flesh.
Bacteria are able to migrate deep
into flesh. Need to be fully cooked.
36. Kitchen Hygiene & Food Safety
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• Cooling Food
– Cooked food should be cooled to 4°C or lower if not consumed immediately.
– Hot food : Food should be cooled to around 21°C within 2 hours and to 4°C within 4
hours.
– Ambient temperature food : Food should be cooled to 4°C within 4 hours.
– Shallow containers are recommended for faster and more even cooling.
37. Kitchen Hygiene & Food Safety
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• Reheating Food
– Reheat food to 75°C as fast as possible for at least 15 secs within 2 hours
– Bring liquid food to boil whenever possible
– Reheat can be done using direct heat or microwave
– Check temperature of food after reheat
– Cover food when reheat to retain moisture and even reheat
– Served reheated food immediately
38. Kitchen Hygiene & Food Safety
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• Pest Control
39. Kitchen Hygiene & Food Safety
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• Pest Control
– Maintain cleanliness of kitchen
– Food and ingredients have to be stored properly
40. Kitchen Hygiene & Food Safety
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Wash
Good
Personal
Hygiene
Store
Proper
Food
Storage
Prepare
Proper
Food
Handling
Cook
Proper
Cooking
Temperature
