Answer question - Coursework Example

Answer Question Answer Question Food Chemistry The conclusions that if tuna fish is the source of the pathogen it is due to a break down in hygiene in the café is true since poor hygiene in cafes encourages pathogens to grow. The hygiene followed when preparing the tuna sandwiches is capable of having caused the pathogens. Improper hygiene in the café allows bacteria to grow on the Tuna thus causing the pathogens. Poor hygiene affects the Tuna during preparation where the contamination all begins.

During preparation of the mayonnaise to make the tuna sandwiches, with poor hygiene of the Café the mayonnaise could have become contaminated. The ReservoirsPoor cleaning of the reservoirs where the tuna, eggs, vegetable oil, and vinegar were stored could have been the source of pathogens in the tuna sandwich. Handling of food in unhygienic manner could have been a possible cause of the growth of the pathogens on the Tuna (Shiowshun 2012). The contamination of peanut butter could have occurred at the storage reservoirs where the peanut butter is stored before it is sold or at the packaging where there is a possibility of poor hygiene or improper procedures followed.

Improper use of products used in processing could also have caused the growth of the pathogens.Methods of processingIf it is the peanut butter, it is assumed that the problem is the manufacturer because during the processing stage if it was not well processed then it is likely to have pathogens. Poor safety during processing can lead to growth of pathogens on the peanut butter. Improper processing of foodstuff causes contamination of the food by pathogens. During processing if, the manufacturers are not careful with the processes and the substances they use, it could cause growth of pathogens (Nauta 2007).

Manufacturers could have used methods that are not safe during processing thus causing the growth of pathogens. The discount of bread as a possible cause is possibly correct because there was no possibility of the bread having grown the pathogens.ReferencesNauta, M, 2007. Food Safety in the Domestic Environment: An Interdisciplinary Investigationof Microbial Hazards during Food Preparation, Risk Analysis: An International Journal, 27, 4, pp. 1065-1082Shiowshun, S, 2012. Contamination and Changes of Food Factors during Processing withModeling Applications - Safety Related Issues, Journal Of Food & Drug Analysis, 20, pp. 411-414.