How Your Food Can Become Contaminated on the Food Production Chain

Although food transparency has become more advanced in recent years with the ability to track many foods down to the specific farm they come from, food contamination can still happen. Food is processed by various measures and within each portion of that process, there are areas in which food can come in contact with contaminants and grow bacteria. The bacteria or microorganisms can spread to other foods in the same shipment and eventually, an outbreak will occur. We will examine the production chain and highlight some areas where foods can become contaminated.

Storage Areas

There is not a magic button that instantly brings food to your local grocery store. Many times, food must sit in storage areas waiting to be processed. These storage areas are supposed to be kept at the correct temperature for the food, but unfortunately, sometimes, storage areas can become a bit too warm. When this happens, food can look fine, but be hiding bacteria. Bacteria can grow at surprisingly fast rates when temperatures are between 40 and 140 degrees Fahrenheit. In fact, bacteria can double every 20 minutes at these temperatures, so if the refrigeration of a storage area is not below 40 degrees, there could be the potential for a massive bacteria outbreak.

During Processing

Cleanliness is the most important part of food processing measures. Enhanced cleaning of facilities and strict requirements for workers has drastically helped reduce the number of recalls on various products, but they still happen. Often, it is simple human error or the lack of sticking to cleaning protocol that contaminates food. A worker neglecting to wear gloves or wash their hands while sick can cause food to become contaminated. Neglecting to clean components of machinery or obstructing cleanliness protocols in any way can have the potential to cause bacteria to be introduced to food and ultimately cause an outbreak.

At Delivery

This is one area that is commonly associated with localized outbreaks and food borne illness. Food is delivered at a set time and ideally, is supposed to put into appropriate temperature controlled areas for holding until it is purchased by consumers. However, the problem here, can stem from inaccurate temperature readings or malfunctioning refrigeration equipment. Issues can also arise when food is held on loading docks for too long as many grocery stores, restaurants, and other food facilities are seeing worker shortage due to illness and or mandates.

Gentle Processing™

So, what is the solution to all of this? How can we avoid the potential for contamination at various levels within the food production chain? It is simple. Gentle Processing™ is the answer. With Gentle Processing™ food can be made safe at all levels of the production chain. Gentle Processing™ is the first green technology for food processing and promotes maintaining the health and wellness of the product and eliminating the potential for bacteria growth. Gentle Processing™ is a revolutionary tool that should be employed by every farm, processing facility, delivery company, grocery store, and even restaurant throughout the nation. Your health matters and maintaining a clean and bacteria free environment is essential. Is your food processed with Gentle Processing™?