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traditional-chinese-898567_1920Add to Technorati FavoritesMost people around the world have heard about the medicinal benefits of Chinese herbal remedies. These time tested traditional potions have maintained the one of the worlds largest and indeed greatest cultures for thousands of years. Today, few would dispute the benefits of herbal medicines in the hands of experienced and reputable practitioners.

In the advent of the computer age Chinese traditional medicine has gained a great deal of exposure through the Internet. Now there are a great many companies which sell herbal medicines over the Internet. Herbs, like all other organic substances are susceptible to all sorts of microbial infestations which can greatly compromise the quality of the plant and hence the product which you buy. Herbs infested with moulds, viruses or any of the many types of bacteria can loose most if not all of their beneficial medicinal properties and can even become dangerous to consume.

Herbs which are used in traditional Chinese medicine, like any other other cash crop are grown in fields or collected from the wild, they are then harvested, graded,cut to size,dehydrated, checked by quality control (hopefully), packed, stored in warehouses and finally shipped to the store where you buy them or sent directly to you if you buy via direct marketing routes. As you can see, plants used in traditional medicine go through many handling processes before they become the final product which you but. Every time the plant is handled, something of it’s original integrity and quality is lost. This is inevitable in any industry and each stage presents opportunities for cross contamination if the product is handled improperly. As with any product good manufacturing procedures (GMP) are an absolute necessity. Unfortunately, not all people who market traditional Chinese herbs are reputable manufacturers and great care must be taken in choosing which company to buy from.

Usually, the more high tech the facilities of a factory are, the higher product standards will be. Today, a number of Chinese companies are offering medicinal herbs in freeze dried form The advantages of freeze drying are that the raw materials used have to be of a high standard to ensure a stable end product. Secondly, freeze drying is a great way of preserving as many of the original qualities of the plant as possible. Thirdly, because freeze drying is a very quick process, there is no tome for bacterial or mould spores to form and oxidization is prevented. This means that from a food hygiene standpoint you are safeguarded against such micro organisms forming during usage. Fourthly, Freeze dried products deteriorate at a much slower rate than with other methods that are in use, among other things this means that the anti oxidizing properties of the plant(s) are preserved.

Freeze drying also permits the manufacturer to be very inventive during the manufacturing process. He can make blends that are intended to ensure that you the customer get a guaranteed strength of active ingredient and he can also blend different types of herbs to formulate products to make ready to use infusions for specific medical conditions. In addition, ingredients which make a product more palatable can also be added.

Some of these companies claim to have hundreds of blends in their product range which cover a great many medical requirements. If you intend to use traditional Chinese medicine I would strongly recommend that you investigate the possibilities offered by freeze dried technology.

cheese-1278812_1920Food spoilage is really nothing more than a natural deterioration of organic matter. Everything in nature has to be broken down so that it can once again become part of the composition of soil. All of the various natural processes that participate in the spoilage of organic material are ultimately directed toward this aim.

Odor. Bad odor is a symptom of food spoilage. Foods that have a bad odor should be thrown out. We have already gone into the causes of foul refrigerator odor with regards the spilage of food. Yet there is another factor that we should take into consideration when talking about foul odors of food and that is that the odors can be soaked up by foods which have not spoiled and make them disagreeable to eat. In saying that, this problem does not only pertain to food which has spoiled. Nobody would like to eat a piece of cake that has adopted the odor and taste of smoked salmon, for instance. This is a major problem in the home kitchen. Luckily there are now products available that help to reduce the severity of refrigerator odor and foul taste transfer between foods. Now you can buy a refrigerator purifier that will prove invaluable in the prevention of refrigerator odor. This product is a real food saver. Small air filters for fridges are also available.

When we define food spoilage we can say that spoilage of food pertains any disagreeable change in the nature of food from the normal condition that we expect. These changes may compromise food hygiene. We are able to distinguish these changes through use of our senses. For instance, food may change visually, it may change in smell, to the touch or in taste. In saying that, we use some forms of what technically amounts to food spoilage, in a controlled way, to achieve a desired effect, as in Camembert cheese for instance. We crave the runiness of the cheese that is produced by specially selected bacteria and mould to produce an effect which many of us find pleasing to eat. Other examples of controlled food deterioration include Danish blue, Gorgonzola, Stilton and many other forms of cheese. We also tenderize meat such as game by jugging it or purposely speed up the deterioration process of meat when we inject lactbacillus bacteria into steak to mimic the ageing process. In short and in technical terms, food spoilage works for us easily as much as it works against us.

Nevertheless, food does spoil because once the fruit of vegetable has been picked or the animal has been slaughtered, the natural processes and defences of the organism are compromised and exposure to the outside environment causes a number of inevitable changes to occur.

The factors which bring about these changes include, air and oxygen, light, moisture, microbial growth factors and ambient temperature. Some of these changes indicate poor food hygiene and cross contamination and others point to chemical reactions and changes due to physical phenomina. Let’s go through the various causes.

Air and oxygen: Air comprises of about eighty percent nitrogen and about twenty percent oxygen. The level of oxygen in the air is too great for most organisms and therefore organisms have developed strategies to counter the harmful effects of oxygen. Our lungs are lined with a substance called surfactant. Surfactant provides a necessary barrier between the tissue of the lung and the oxygen in the air to counteract the caustic effect of the oxygen upon the lung tissue. Our bodies and the bodies of other organisms produce anti oxidants to counter other undesirable reactions of oxygen with substances called free radicals. By binding to free radicals, anti oxidants prevent reactions which are harmful to our bodies. When an organisms no longer has the support of it’s various physiological support systems, the chemical make up of the organism will start to react with the oxygen in the air.

Micro organisms which require the presence of oxygen in order to metabolize organic tissue, such as aerobic bacteria and moulds, are able to colonize those areas of the flesh which are exposed to the air. The will form colonies upon the food and start to metabolize the flesh of the organism and divide at a rate of one division every twenty minutes per bacterial cell. In some cases as few as one thousand bacteria can be enough to contitute a food hygiene risk.

Enzymes, particularly oxidizing enzymes, which react with oxygen also aid the process of food spoilage. In vegetables enzymes such as catase and peroxidase cause the familiar browning of the flesh of foods such as apples and potatoes. Enzymes are substances which speed up chemical reactions and enzymatic reaction with oxygen in organic matter causes the degeneration of the matter to hasten considerably. In cooking a rapid heat treatment known as blanching is used to cancel these enzymatic reactions. Enzymatic changes do not usually render food inedible but if combined with microbial infestation such as mould or certain bacteria the ingestion of such spoiled food would constitute a food hygiene risk.

Water: water is the most abundant substance in nature. All organisms are made up of at least seventy percent water. The water within an organism when it is alive is termed as bound water because it is chemically connected to other substances within the body. All living organisms maintain a certain level of chemical concentration. This is said to mimic the concentration of sea water from which all living organisms originate. Concentrated fluids flow around the cells and each cell contains within it a carefully controlled liquid environment. The balance between the concentration of the fluids which flow around the cell and the fluid which exists within the cell is carefully regulated by the central control system of the organism, whether it be plant or animal. In higher organisms this process is called homeostasis.

Once a plant or an animal has been cut into smaller parts, the tissues whose fluid environment was once carefully controlled are now exposed to the environment. When the organism’s flesh comes into contact with moisture a physical phenomenon occurs. All substances in nature try to match their concentration levels to other substances around them, This is called diffusion. The flesh of an organism, when exposed to water will soak up the water in an attempt to dilute the concentration levels within the flesh of the organism to the concentration levels around it. This may cause the cells of the organism to explode by being too full of water. This form of tissue deterioration is a major cause of food spoilage. This intake of moisture into the tissue of the food source is the perfect vector for micro organisms to infest it. This is a very good example of how food spoilage occurs and food hygiene breakdowns happen.

In addition, excess “free” water within or around the cell gives bacteria the perfect medium in which to operate. In bacterial terms this is like a super highway in which bacteria are able to spread throughout the flesh of an organism. Water within an organism can be controlled by a) dehydration, b) freezing or c by the addition of food preservatives.

Light: Spoilage of food which is caused by light is called photo degeneration. All food is exposed to light at some time or another. Light can be either natural light or artificial light. Light, like all other forms of energy is made up of different wave lenghts. At the outer ends of the light spectrum we have infra red and ultra violet light which can vary in intensity in different parts of the world. These forms of light radiation are known to be harmful and can cause dead and live tissue to react in negative ways.

Exposure to light sources can cause foods to change in nature. Pigments may change, as may vitamin levels, fats and proteins. In solid foods the density of the material such as in meat may block deep penetration of light and therefore the effects of light may only cause changes to happen on the surface of the product. In liquids light penetration can be much deeper and therefore the effects of photo degeneration can be much more substantial.

Microbial growth. Micro organisms play a vital role in the balance of nature. Bacteria and other types of microbes haves each evolved to fill a specific niche. Some bacteria have developed a symbiotic relationship relationship with living organisms and some have developed a parasitical relationship. Healthy organisms manage to keep parasitical bacteria at bay through their immune systems and homeostasis. However, parasitical bacteria are constantly on the look out for signs of weakness and it is their job to bring about the rapid demise of sick organisms and to ensure that they are re cycled back into the environment through the process of tissue deterioration and degeneration. In prehistoric times man did not store much food. He ate from hand to mouth and so food did not have much time to go off. Modern man, because of his lifestyle, needs to store food and to do this he needs to effect a different kind of environmental control in comparison to prehistoric man.

In a previous chapter I mentioned that psicrophilic bacteria can cause food spoilage at low temperatures. In cold climates landscapes freeze for many months and animals find it difficult to survive. Weaker animals die during the winter months and remain frozen until the beginning of the thaw in spring. Although thawed a carcass may remain too cold for many types of bacteria to develop and it is for this reason that certain bacteria adapted to this niche so that the detioration of the carcass could begin. This process helps to ensure that the period of time during which more pathogenic bacteria infest the carcass and hence spread into the environment is considerably lessened. This is the function and importance of psicrophilic bacteria in nature. We can control the undesirable effects of psicrophilic bacteria in our cold stores through the implementation of a good hygiene regime.

In general, sources of food contamination come from the environment particularly from, animal wastes, soil, water and air. Here the “Four stages of food hygiene” come into play. Great care must be taken to make sure that food comes from safe sources, that food does not come into contact with other bacterial sources, that bacteria does not have conditions for growth and that tools and work surfaces are kept free from bacteria. food hygiene regime and temperature is all critical here. Don’t make mistakes or cut corners and bacteria will not develop.

Temperature. Temperature is probably the single most important environment which we can control to prevent the spoilage of food. Temperature regulates several changes in the nature of organic matter. Firstly it slows down chemical reactions within the food. Secondly it can prevent the ggrowth development of bacteria or destroy bacteria through cooking, Temperature regulation can control the destruction of vitamins and prevent dehydration and ripening of food.

However, temperature need to be professionally controlled. Over freezing can cause surfaces to crack of the development of ice crystals at microscopic levels can puncture cells causing the flesh to become soft and pulpy. Pigment can be lost and chemicals within the food may react and loose much of their nutritious value. This process is commonly called freezer burning.

In cold stores vegetables and fruit are best held at temperatures of around 10 degrees Celsius. meats should be chilled to four degrees Celsius and frozen food should be stored at -18 degrees Celsius for a period not exceeding six months in most cases. Aaways make sure that you follow manufacturers storage instructions. If in doubt don’t be afraid to contact the manufacturer or importer to get their advise.

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Beriberi is a disease which is cause by the lack of vitamin B1 or thiamine. The disease is very common in areas in which the inhabitants are suffering from advances malnutrition due to famine or in areas where the diet mostly consists of pure carbohydrates such as white rice and cassava. This disease was particularly prevalent in the last century in Asia due to the reliance on white rice to make up the bulk of the diet. The typical distended stomach of children in famine regions or in regions where white rice makes up more than eighty percent of the diet is due to thiamine difiency.

Although beriberi is not a true food hygiene issue I have decided to talk about it because it does have direct relevance to certain food safety issues.

Executives of the Similac baby food corporation in Israel were taken to court for selling infant milk formula which was lacking vitamin B1 (thiamine). Due to the rarity of the disease in Israel doctors were baffled by the symptoms that the children displayed. the disease was eventually diagnosed by an intern who remembered seeing the symptoms during a section of her studies which she conducted outside of Israel. Once diagnosed the infants were given Thiamine Hydrochloride which helped most of the effected infants to recover within the period a few hours. Some infants died before and shortly after the error was diagnosed and some suffer from severe neurological disorders including partial paralysis.

The executives responsible for the distribution were prosecuted for criminal negligence in the Israeli courts. The Israeli prosecutors office claimed that the executives had prior knowledge to the fact the formula which they buy from Germany was devoid of thiamine. The case continues.

Vitamin B1 is found in a wide range of foodstuffs but particularly in whole grain bread, eggs, cereals, whole grain rice, meat, yeast, fruit, green vegetables and legumes. Lack of vitamin B1 can cause high levels of lactic acid and pyruvic acid to develop in the blood due to the fact that lack of the vitamin interferes with the aerobic metabolism of glucose by interfering with the breakdown of glucose molecules, causing the body to function on an anaerobic pathway.

Indications of beriberi include fatigue, lethargy and complications of the disease effect the nervous, muscular, gastrointestinal and cardiovascular systems. the milk of a mother who has thiamine deficiency often causes the child to suffer from the deficiency as well. Beriberi can also be found in chronic alcoholics ans sometimes in patients who have undergone gastric bypass.

Symptoms of the disease include severe weight loss, fatigue, emotional disturbances and sensory perception, weakness and pain in the limbs, edema (swelling of body tissues) and irregular heart rate. When cases reach the advanced stage heart failure and death are not uncommon.

Beriberi causes wasting of peripheral tissues and nerves which leads to partial paralysis. It can also leas to a lack of sensation in the skin tissues. Beriberi can be cured by giving the patient a thiamine rich diet but the return to functionality will be much slower than by administering thiamine via injection.

The likelihood of seeing beriberi in the western world is very slim but if you are feeding your baby on milk formula it is worth knowing something about the symptoms of this condition to prevent the terrible tragedy that happened in Israel from happening again.

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