Food Habits May Cause ProblemsNew convenience foods, such as precooked entrees prepared for quick reheating at home or in restaurants, pose new food safety risks than can further increase the foodborne illness problem. For instance, vacuum packaging hinders the growth of spoilage microorganisms but may permit the production of botulism toxin at temperatures common in many commercial and home refrigerators.
Some precooked foods may receive only minimal reheating. This technique eliminates the traditional last line of defense. The consumer of today has the misconception that minimally cooked food is more healthful. Nouvelle cuisine in restaurants emphasizes minimally cooked food. The widespread use of microwave ovens also contributes to the foodborne illness problem because food cooked or reheated in these units is not heated uniform
ly, which allows bacteria and parasites to survive. Because of the lack of food safety education of food industry personnel, coupled with contamination of the food, the food can become hazardous.There are also problem with fresh seafood, which is currently exempt from mandatory federal inspection. As suppliers search for inexpensive source of food, more foods are imported. This increased the risk because foreign processors can have less control than American food processors.
Food Habits May Cause Problems
