FooDboRne illNeSs

Food-borne illnesses are generally classified as food-borne infections, intoxication or toxin-mediated infection. Infections are caused by eating food that contains living disease-causing organisms. Intoxication is caused by eating food that contains a harmful toxin or chemical produced by bacteria or another source, and toxin-mediated infection is caused by eating a food that contains harmful organisms that will produce a toxin once it has been consumed.

A food-borne hazard can be classified as biological, chemical or physical hazard that can cause illness when it is consumed in food. The main symptoms of food-borne illness are headache, abdominal pain, diarrhea, vomiting, fatigue, fever, nausea, and dehydration.

WhAt Is HACCP??

I know is stand for 'Hazard Analysis and Critical Control Point' and ...

Introduction

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. A firm commitment to HACCP by top management provides company employees with a sense of the importance of producing safe food.

HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. Prerequisite programs such as current Good Manufacturing Practices (GMPs) are an essential foundation for the development and implementation of successful HACCP plans. Food safety systems based on the HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations. The seven principles of HACCP have been universally accepted by government agencies, trade associations and the food industry around the world.

The following guidelines will facilitate the development and implementation of effective HACCP plans. While the specific application of HACCP to manufacturing facilities is emphasized here, these guidelines should be applied as appropriate to each segment of the food industry under consideration.

(Adopted from: http://www.cfsan.fda.gov/~comm/nacmcfp.html)

Why FoOD GeTs SpOilT???

Have you ever seen moulds growing on bread?
What is the reason our fruits and vegetables become overripe and soon decay in hot weather? Why does the skin of a banana discolor very quickly?
Do you observe a pungent odor and sour taste in food after prolong period of improper storage?

*All these examples are known as Food Spoilage!!!

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Answers for Food Spoilage!! LooK...

Food gets spoilt because of microorganisms and their growth in the food, and also its enzyme activity. Microorganisms are found in water, dust in the air, soil, sewage and on our hands. They are invisible to our naked eyes. However their presence in food is inevitable. It can be classified under Bacteria, Molds and Yeast.

Spoilage and Bacteria are related. Spoilage bacteria result food to deteriorate and develop unpleasant odors, tastes, and textures. These spoilage bacteria can cause fruits and vegetables to get mushy or slimy, or meat to develop a bad odor.

There are different spoilage bacteria and each reproduces at specific temperatures. Some can grow at the low temperatures in the refrigerator or even freezer. Others grow well at room temperature and in the Temperature Danger Zone. Bacteria will grow anywhere they have access to nutrients and water. Under the correct conditions, spoilage bacteria will multiple rapidly. The large number of microorganisms and their waste products cause the unpleasant changes in odor, taste, and texture in food.

So what is Foodborne Illness???

Many people get sick each year from the food they eat. They may suffer from diarrhea, vomiting, an upset stomach, fever, or cramps. They often assume that they have the flu, but the real problem is foodborne illness caused by bacteria in the food, or viruses transmitted to food that has been eaten.

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What are the most Common Foodborne Diseases???

Campylobacter is a bacterial pathogen that causes fever, diarrhea, and abdominal cramps. It is the most commonly recognized bacterial cause of diarrhea illness in the universe. These bacteria live in the intestines of healthy birds, and most raw poultry meat has Campylobacter on it. Eating undercooked chicken or other food that has been cross contaminated with juices dripping from raw chicken is the most frequent source of this infection.

Salmonella is also a bacterium that is widespread in the intestines of birds, reptiles and mammals. It can spread to humans via a variety of different foods of animal origin. The illness it causes, salmonellosis, usually includes fever, diarrhea and abdominal cramps. Persons with weakened immune systems, it can invade the bloodstream and cause life-threatening infections.

Infections due to enterohaemorrhagic (causing intestinal bleeding) E. coli, e.g. E.coli O157, and Listeriosis are important foodborne diseases which have emerged over the last decades. The illness it causes is often a severe and bloody diarrhea and painful abdominal cramps, without much fever. Although their incidence is relatively low, their severe and sometimes fatal health consequences, particularly among infants, children and the elderly, make them among the most serious foodborne infections.

Calicivirus, or Norwalk-like virus is an extremely common cause of foodborne illness, though it is rarely diagnosed, because the laboratory test is not widely available. It causes an acute gastrointestinal illness, usually with more vomiting than diarrhea. Unlike many foodborne pathogens that have animal reservoirs, it is believed that Norwalk-like viruses spread primarily from one infected person to another. Infected production workers can contaminate a salad or sandwich as they prepare it, if they have the virus on their hands. Infected fishermen have contaminated oysters as they harvested them.

In fact, most foodborne illness can be prevented if the food is handled properly. The most frequently reported food preparation practice that contributed to foodborne disease was improper holding temperatures, followed by poor personal hygiene, inadequate cooking, contaminated equipment, and food from an unsafe source etc.

Why Is FoOD SaFeTY ImpoRtanT???

Many people do not think about food safety as a concern until a food-related illness affects them or their family member.
So what is food safety??

Food safety refers to the conditions and practices that preserve the quality of food to prevent contamination and food-borne illnesses.

Foods deteriorate faster in hot and humid weather than when it is cold and dry. All food requires proper handling and storing once they are harvested or purchased. Many foods are preserved for longer keeping quality, including those processed for sale commercially. In fact, even foods sold fresh are preserved by having them refrigerated or chilled.

How to Ensure Safer Food?

Always hold on to 4 Keys!!!
Key #1-- Always Wash Your Hands Often because…
With proper hand washing, it will eliminate the risk of foodborne diseases and decrease the spread of the common cold and flu. Remember! Hands should be washed in warm, soapy water before preparing foods & after handling raw meat etc. Never forget to wash the hands after switching tasks, especially after handling raw meat and then cutting vegetables.

Key #2 -- Separate Raw and Cooked Foods because…
When juices from raw meats or bacterial from unclean objects accidentally touch cooked or ready-to-eat foods (such as fruits or salads), cross-contamination occurs. Always store raw meats, poultry and seafood on the bottom shelf of the refrigerator so juices don't drip onto other foods, while cooked food on top with proper covers.

Key #3 – Cook Food Thoroughly because…
Harmful bacteria are destroyed when food is cooked to proper temperatures.
Raw meat, poultry, and egg products need to be cooked thoroughly. Use a food thermometer to ensure foods have reached a high enough temperature to kill any harmful bacteria that may be present.

Key #4 – Chill or Keep Food at Safe Temperature because…
Refrigerate foods quickly and at a proper temperature to slow the growth of bacteria and prevent foodborne illness.