Step 1 of 5•7 minutes read
Micro-Biological Contamination and Control
Keywords for this section of the training
Remember: Microbiological Contamination Results in Food Poisoning
Remember from the last section that Microbiological contamination results in food poisoning. Microbiological contaminants need to come from somewhere, known as the source A source may be considered as the origin of the food poisoning bacteria, for example, the chicken on the farm that laid the contaminated egg or the 'thing' that brought bacteria into the food business, e.g. the egg.
People are the biggest sources of bacteria in the food environment. These can be chefs, stewardesses, other crew, suppliers, guests and visitors to the yacht. Contamination by people can happen at all stages of the storage, preparation, cooking and serving process.
Contamination by people
Raw food to be cooked and raw food ready to eat are all sources of bacteria.
Bacteria from both raw food to be cooked and raw food ready to eat can contaminate high-risk foods. Always store raw food in sealed or covered containers. It is best practice to wash fruits and vegetables before storing them to prevent contamination.
TOP TIP: Soil and dust which is full of bacteria are very often in the bags and packaging for raw food to be cooked. Think about washing before transferring to pantry fridges around the yacht.
Raw food
Bacterial Contamination from Animals
All sorts of pests can contaminate food before delivery if it is not covered and stored correctly. Removing as much packaging as possible on the dock and not bringing boxes on board is a good way to prevent insects and animals from boarding. Checking for insects and washing fruits and vegetables are very important.
TOP TIP: You will experience many different types of insects on your travels around the world. It's important to be vigilant when shopping at local markets.
These can be hidden in newly bought/delivered food items
Bacterial Contamination & Waste
On board, under MARPOL (Maritime regulations for preventing pollution at sea) waste disposal is highly regulated and ships are required to keep a waste log. Stipulating what waste is created and where it was disposed of, for example in a regulated waste disposal in port.
Food waste that can build up and attract pests, and animals and support bacterial growth must be taken off-board as soon as possible if in port and disposed of in the correct way. When at sea, throwing food waste over the side is also strictly regulated. Below is a guide to help you.
Never let the garbage overflow
MARPOL Guidelines:
Your captain and safety officers will be aware of which area you are sailing and if they are special areas. Below is an extract only from MARPOL that is related to food safety:
NOTE: There are special sailing areas that your captain and safety officer will communicate
Food Waste that is Comminuted or Ground:
- Outside special areas: discharge is permitted at a distance of greater than 3 nautical miles from the nearest land and en route (underway) as far as practicable.
- Within special areas: discharge is permitted at a distance greater than 12 nautical miles from the nearest land and en route (underway) as far as practicable.
Food Waste that is NOT Comminuted or Ground:
- Outside special areas: Discharge is permitted at a distance of greater than 12 nautical miles from the nearest land and en route (underway) as far as practicable.
- Within special areas: Discharge prohibited.
If storing food waste for a period of time, store using a leakproof container or bag, sealed to avoid attracting pests. Have a designated area for food waste. Wash food waste packaging and containers that are to be disposed of, to reduce bacterial growth and smells.
Some larger ships, cruise liners and now some yachts have designated cold storage for food waste to prevent the multiplication of bacteria.
Before Watching the Video Remind Yourself:
- "Route": The path taken by bacteria from sources to ready-to-eat foods.
- "Vehicle": In cross-contamination, the vehicle is how bacteria transfer from source to ready-to-eat food e.g work surface, cloth, hands, equipment etc.
Take the time to watch these 2 videos below.