This is an assignment that discusses the methods of incorporating herbs and spices with anti-bacterial qualities into traditional foods. The paper also discusses the food safety concerns of the future.
The methods of incorporating herbs and spices with anti-bacterial qualities
Herbs and spices
Firstly, all cultures use herbs and spices for giving their dishes the unique cultural characteristics which many people come to identify with that culture. These food flavorings play another role which is not much considered, food safety. Many spices and herbs have antimicrobial qualities that protect consumers from some foodborne illnesses. In living conditions where there may be no way to keep/store foods at the appropriate temperatures and poor sanitary conditions are common, the health benefits of these ingredients move far beyond the scope of flavor.
Promote the use of whole foods to prevent foodborne illnesses found in developing countries. Objective: Formulate possible uses of whole foods to promote food preservation in the Caribbean/South American or Asian countries.
Apply foundational knowledge of foodborne pathogens. Describe methods of incorporating herbs and spices with anti-bacterial qualities into traditional foods. Discuss possible broad-scale uses of herbs and spices in food safety for the future. ACEND Competencies: 1.1 Applies an understanding of environmental, molecular factors (e.g. genes, proteins, metabolites) and food in the development and management of the disease. 3.3 Applies principles of food safety and sanitation to the storage, production, and service of food.
Lastly, reflect on the nutritional and public health of people from Caribbean/South American or Asian countries. Construct a situation that reflects high-risk circumstances for foodborne illness in a specific Caribbean/South American or Asian country. [Create a short scenario] Describe circumstances that illustrate ways in which spices and herbs and fermented foods can be used to improve food safety as well as other food safety principles for the peoples of the country you chose. Subsequently, discuss the greater implications of the use of whole food ingredients (spices, herbs, salt, etc.) in improving food safety in the future. Also, consider the role of fermented foods in food preservation. Incorporate 4 references ****AMERICAN MEDICAL ASSOCIATION (AMA) format NOT APA**