Food hygiene and food borne diseases in english

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2. Food is a potential source of infection and is liable to contamination by microorganisms, at any point during its journey from the producer to the consumer. Food hygiene, in its widest sense, implies hygiene in the production, handling , distribution and serving of all types of food Food hygiene

3. The term "food-borne disease" is defined as : "A disease, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food . Theses are classified as – 1. food borne intoxications. 2. Food borne infections. Food borne diseases

4. 1. Due to naturally occurring toxins in some foods. a. Lathyrism (beta oxalyl amino-alanine) b. Endemic ascitis (Pyrrolizidine alkaloids). 2. Due to toxins produced by certain bacteria. a. Botulism b. Staphyloccus poisons 1. food borne intoxications.

5. 3. Due to toxins produced by some fungi a. Aflatoxin (Aspergillus flavus and A. paraciticus ) b. Ergot ( claviceps purpurea ) c. Fusarium toxins (fusarium oxysporum ) food borne intoxications.

6. 4. Food-borne chemical poisoning a. Heavy metals, e.g., mercury (usually in fish ), cadmium (in certain shellfish) and lead (in canned food) b. Oils, petroleum derivatives and solvents ( Trycresyn phosphate ) c. Migrant chemicals from package materials d. Asbestos e. Pesticide residues (DDT , BHC) food borne intoxications.

7. Bacterial diseases- Typhoid fever, Paratyphoid fever, Salmonellosis , Staphylococcal intoxication , Botulism , Bacillus cereus Food Poisoning, E.coli diarrhoea , Vibrio parahaemolyticus infection , Streptococcal infection, Shigellosis and Brucellosis 2. food borne infections.

8. Viral diseases- Viral hepatitis, Viral Gastroenteritis Parasite diseases- Taeniasis Hydatidosis , Trichinosis, Ascariasis , Amoebiasis , Oxyuriasis food borne infections.

9. The concept of adding "non-food" substances to food products for increasing shelf life of food is known as food preservation. And the subsctances which are added are known as food additives. Pickling is an ancient practice aimed at preserving food items such as mango, lime, etc. by the addition of salt and spices. Food Preservation

10. Modern science of food technology has changed food processing with the introduction of chemical additives to increase the shelf-life of food, improve its taste, and to change its texture or colour . Majority of the processed foods such as bread, biscuits, cakes, sweets, confectionary, jams, jellies , soft drinks, ice creams, ketchup and refined oils contain food additives. Food Preservation

11. Food additives may be classified into two categories : first category - Additives of the first category include colouring agents (saffron , turmeric), flavouring agents (vanilla essence ), sweeteners (saccharin ), preservatives ( sorbic acid, sodium benzoate), acidity imparting agents (citric acid, acetic acid), etc . These agents are generally considered safe for human consumption. Food Preservation

12. Second category – Additives of the second category are actually not additives, these are contaminants incidental through during packing, processing steps, farming practices (insecticides) or other environmental conditions . Uncontrolled or indiscriminate use of food additives may pose health hazards among consumers. Food Preservation

13. Adulteration of foods is a big nutritional problem. It consists of mixing , substitution, concealing the quality, putting up decomposed foods for sale , misbranding or giving false labels and addition of toxicants just for greed. Food adulteration

14. Adulteration results in two disadvantages first , the consumer is paying more money for a foodstuff of lower quality. secondly , some forms of adulteration are injurious to health, even resulting in death, as for example, adulteration of mustard oil with argemone oil causing epidemic dropsy Food adulteration

15. Food adulteration is a social evil. The traders are involved in food adulteration for their greed for money . Unless the public rises up against these traders this evil cannot be curbed. It is here the voluntary agencies and consumer guidance societies can play a vital role. Food adulteration

16. Fortification of food or adding some extra nutrients to the food is a public health measure aimed at reinforcing the usual dietary intake of nutrients with additional supplies to prevent/control some nutritional disorders. Food fortification

17. Fortification of food is defined as the process whereby nutrients are added to foods (in relatively small quantities) to maintain or improve the quality of the diet of a group, a community, or a population. iodization of salt for combating the problem of endemic goitre , is best example of food fortification Food fortification

18. Food fortification is a long-term measure for mitigating specific problems of malnutrition in the community . the amount of nutrient added must provide an effective supplement for consumers of the food item, without contributing a hazardous effects even excess use of the main food. Food fortification

19. Wash hands before and after handling food, after breaks, after the toilet Encourage members to wash hands before eating Do not sneeze or cough near food Do not smoke or eat in any kitchen areas Keep the cooking area free from flies and other insects Food hygiene quick tips-

20. Tie back or cover long hair during preparation of food Wear clean clothing before preparing food Wear an apron, clean catering t-shirt or catering jacket Cover cuts and sores with a waterproof dressing/plaster Do not work the kitchen if you may have a transmittable disease Food hygiene quick tips-

21. Use clean knives/utensils for preparing food Handle raw and cooked food separately using different utensils. Store utensils and other equipment cleanly and safely Clean utensils again before starting preparing food. Food hygiene quick tips-

22. Hot food should be kept above 63 degrees C Cold food should be kept below 5 degrees C Ensure all food cooked properly before serving. Do not reheat more than once and reheat thoroughly Food hygiene quick tips-

23. Store raw and cooked food separately Separate containers for raw and cooked food Cover and secure all opened food packets Cover prepared food to be served in the near future Store prepared food to be used later in labeled, airtight containers Food hygiene quick tips-

24. By – SURESH KUMAR ( Nursing Tutor )