In a foodservice operation nothing can rival the importance of the sanitary aspects of food preparation and service. Carelessly handled food is easily contaminated with pathogenic organisms that may lead to illness. This chapter discusses the methods of preventing illnesses arising from poor sanitary practices in the preparation and service of food.

In addition to the hazards of food contamination, which Mess Management Specialist (MS) personnel have always contended with, modern warfare has added other hazardous chemical, biological, and radiological agents that may be used in any future war. Protection of the food supply and decontamination measures in the galley and messing areas are vital to the defense of the ship or station.

FOOD-BORNE ILLNESSES Food-borne illnesses can incapacitate large numbers of personnel in a short period of time. In addition to the toxins or poisons produced by bacterial growth, certain foods are inherently or naturally poisonous. The poisons in these foods tend to attack the nervous system resulting in such symptoms as weakness or paralysis, numbness, tingling of the ears, apprehension, and even death.

Food-borne illnesses can be classified into the three following basic types: natural or chemical food poisoning, food intoxication, and food infection.

NATURAL OR CHEMICAL FOOD POISONING

Both natural and chemical food poisonings are caused by man; man's carelessness, indifference, or ignorance. Natural and chemical food poisonings are grouped together as one food-borne illness because they both occur naturally. The characteristics that differentiate natural and chemical poisonings are discussed next.

Natural Food Poisoning. In this type of food-borne illness, the food in its natural state contains elements poisonous to humans. As an MS, you will learn of many new foods that are not common to the United States.

Some of these foods are from plants and animals that can cause severe illness and even death when consumed.

Every effort is made to keep poisonous plants off a ship. But sometimes they do get aboard. Toadstools, hemlock mussels (such as those found on the West Coast during the summer), tropical fish (such as toadfish, puffing fish, and certain members of the jack fish family), and in tropical waters, at certain seasons of the year, barracuda can cause poisoning and death. Some types of mushrooms also contain natural poisons. Only an expert can decide whether or not a certain mushroom is fit to eat. The safest rule is to never use unfamiliar foods unless your medical officer approves their use.

Chemical Food Poisoning. Some food-borne illnesses are caused by chemical poisons. In the case of chemical food poisoning, the poisons are introduced into the food accidentally. The following types of chemical poisoning may be experienced in foodservice operations.

Antimony Poisoning

Antimony poisoning is caused by eating food cooked in poorly coated or chipped enameled cooking utensils.

Cadmium Poisoning

Cadmium poisoning may take place if chilled acid foods or drinks are allowed to stand in cadmium-plated metal containers before they are served. Illness may strike 10 to 15 minutes after the food is eaten. Lemonade, fruit punch, tomatoes, raspberry gelatin dessert, and tea containing lemon juice can be contaminated by cadmium. Also, ice trays and metal pitchers plated with cadmium can cause chemical poisoning when filled with cold acid foods.

Cyanide Poisoning

Cyanide poisoning may result if silverware is not properly washed and sanitized after detarnishing.

Zinc Poisoning

Zinc poisoning in food is rare. It may occur when acid foods are cooked in galvanized iron kettles. Outbreaks have occurred when apples have been cooked in this type of kettle.

Lead and Arsenic Poisonings

Lead and arsenic sometimes used to spray vegetables may cause these foods to become poisonous. Be sure all fresh fruits and vegetables are thoroughly washed before you cook them, or before they are eaten raw. Lead poisoning may also result from the ingestion of food or water that has been in contact with lead pipes, lead-plated equipment, and lead-soldered pots and pans. Lead is a cumulative poison; the accumulation of small doses in the body will eventually cause chronic lead poisoning.

Fluoride Poisoning

Fluoride poisoning is caused by sodium fluoride, a substance often used to get rid of cockroaches. It is a white powder that can be easily mistaken for powdered milk. Keep all containers of such poison out of the galley and bakeshop.

Methyl Chloride Poisoning

Methyl chloride poisoning is caused by leaking mechanical refrigerators. Check your equipment for such leaks and request scheduled planned maintenance service (PMS) from the engineering division to detect faulty equipment.