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2024/04/08
Health for all Magazine_How to Prevent Bunkeric Acid (Mildly Enriched Bunkeric Acid) Food Poisoning?
How to Prevent Food Poisoning with Bunkeric Acid (Mildly Enzymatic Acid)?
Source/ Web only 2024-04-08
Writer/ Huang Nai-Yun (Chinese Safety & Sustainability Association)
Bowling Green Restaurant has reported 34 cases of food poisoning and deaths until 4/7, of which 33 were tested positive for Bunkeric Acid (Note). 35 samples of ingredients, knives and cutting boards were not tested for the toxin, but the high risk of pathogenic toxin was detected on the hands of the chefs working in the restaurant, so we can be sure that there is a trick in the kitchen.
How can food establishments control their environment to avoid food safety tragedies?
How can the public avoid food poisoning?
Bunkeric acid food poisoning is not the first time
There have been incidents of bongkrek acidosis in Asia and Africa. The first case was in Indonesia, involving a food product called Tempeh bongkrek, a product made from coconut dregs, where the toxin inhibited or killed the fermenting Aspergillus oryzae bacteria, resulting in contamination of the product and spoiling it. The most famous case in China occurred in Heilongjiang province, where residents made fermented food, but the fermented food was contaminated with Burkholderia cepacia, which multiplied and produced a toxin that poisoned and killed those who consumed it.
There are two species of pathogenic bacteria in food poisoning
Bunkeric acid is produced by Burkholderia cepacia, which is more likely to thrive and multiply in foods containing 20-50% of specific fatty acids at 22-30 degrees Celsius, pH 6.5-8, and a salt concentration of <1.5%. The main reason why this organism likes to grow on coconuts is that it prefers specific fatty acids, such as coconut oil, which contains about 73% lauric acid, myristic acid and palmitic acid, and corn and its products, which contain oleic acid, are also at higher risk. In other words, Burkholderia cepacia can be a "marker pathogen" for ingredients such as coconut sauce and toppings, starches, and fats and oils with high concentrations (especially oleic acid).
Pathogenic bacteria that cause food poisoning can be categorized into "infectious" and "toxin-producing" types. Salmonella, Vibrio enteritidis, Listeria monocytogenes, and Brucella abortus are the representatives of the "infectious type". After people ingest contaminated food, the pathogenic bacteria proliferate again in the small intestine of the human body and act on the intestines to cause poisoning. "Toxin-type" pathogens include "Botulism", "Staphylococcus aureus" and "Burkholderia cepacia", which will produce toxins when the amount of bacteria reaches a certain condition.
How to Control the Environment in Restaurants to Avoid Food Safety Tragedies
The rapid growth of pathogenic bacteria, which in turn causes food poisoning, is affected by the following factors: contamination of the initial pathogenic bacteria, suitable temperature and time of growth, pH value, salinity, preferred nutrients, and so on. In this food poisoning incident, no toxin was detected in the samples taken at the scene, and it is feared that whether the samples did not contain the bacteria or not can only be traced back to the raw material supplying establishments to find out whether the bacteria are present in their production environment.
Bacteria often attach to the surface of equipment and utensils and form biofilms in contact with the operating environment. Biofilms are very stubborn polysaccharides that cannot be removed by washing with dishwashing detergent or disinfecting with bleach, and can only be eliminated by relying on strong alkaline detergents to break down the structure.
To avoid similar tragedies, we need to rely on complete raw material management, proper food preparation, staff hygiene, and cleaning and sanitizing practices. During normal business hours, restaurants should establish "opening sanitation", "cleaning during business", and "cleaning and sanitizing after business".
Cleaning and sanitizing objects include pots, bowls, scoops, basins, cutting boards, knives, work benches, etc., which come into direct contact with food products and are referred to as "Zone 1" in the Environmental pathogen monitoring program, as well as product-contact surfaces (direct contact), such as slicers, peelers, fillers, hoppers, sifters, employees' hands, knives, racks, work benches, and rags.
"Zone 2" is the area of non-food contact (indirect contact) with food and food contact surfaces immediately adjacent to Zone 1, such as the exterior of processing equipment and frames, e.g., "Meat Grinder Seating Table," "Bottom, Underneath Workbench," "Table Legs of Workbench," the exterior of processing equipment and frames, refrigeration/cooling units, and equipment console switches.
A "Zone 3" is a non-food contact surface (proximity) such as carts, wheels, return air hoods, hoses, walls, floors, and drains located within or further away from the processing area.
"Zone 4" is a non-food contact surface (general area) outside of food preparation and production, such as locker rooms, employee rest areas, entrances/passages, and loading areas.
In my many years of counseling on sanitary inspection and environmental testing services for restaurants and food establishments, I have found that amongst the above mentioned "Zone 1" of the food industry, not many pathogenic bacteria can be detected, while "Zones 2" and "Zones 3" are more commonly detected.
Even if a chef, cook or factory worker has already washed and sanitized his/her hands, his/her hands can be contaminated if he/she touches the "Zone 2" during work, i.e., non-food contact surfaces that are not cleaned on a daily basis, i.e., non-food contact surfaces immediately adjacent to the food and food contact surfaces, e.g., the exterior of the equipment, the pedestal, the frames, the refrigerator, the freezer door handles, the control buttons of the equipment. After business hours, when floors and drains are flushed, water splashes and mists form, which may also recontaminate "Zone 1" or "Zone 2".
How can the public avoid food poisoning?
1. Purchase wisely
Choose clean and hygienic places to buy fresh ingredients. Ingredients that are high in water, protein and fat are prone to bacteria growth. Consumers are more likely to trust a store that has a low-temperature environment (e.g., a refrigerator with a temperature monitor). After purchasing ingredients, go home as soon as possible and store them in the refrigerator at a low temperature.
2. Handle with care
Avoid unintentional "accidental food fermentation". Many food poisoning cases are caused by improper handling of ingredients at home or in a catering group. Improper handling results in the purchase of unfresh ingredients, improper storage may result in bacterial growth, fermentation, and undercooking, which may lead to abdominal pain, diarrhea, vomiting, and other food poisoning conditions. If the toxin produces heat-resistant toxins, it may still cause unfortunate incidents even after cooking.
3. Don't make the mistake of detoxifying food.
Last year in Belgium, a male university student left uneaten spaghetti bolognese at room temperature, then reheated it a few days later and consumed it again, and died of liver necrosis within a few hours. In this case, there were also consumers who "bravely" finished their meals even though they had already tasted something wrong and had a bitter flavor. Remember, pathogenic bacteria and toxins cannot be identified by the senses. If you feel that the food does not smell right, the color has changed, or there are signs of spoilage from the outside, it may be seriously breeding pathogenic bacteria, so don't be suspicious and just throw it away.
Note: Disease Control Department - "Po Lam Teahouse" Food Poisoning Case Tracking Area
https://www.cdc.gov.tw/Category/Page/Jt0jkRt57z-VSnMBv06YyQ
Link to article: https://healthforall.com.tw/?action=article_in&id=6003
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