Food Poisoning and Prevention in the Philippines.pptx

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1. Philippine Women ’ s University Graduate School of Hospitality Management FOOD POISONING AND PREVENTION IN THE PHILIPPINES Reporter: Roy B. Cabarles MHR-04

2. Philippine Women ’ s University Graduate School of Hospitality Management About 225,000 people in the Asia-Pacific region – including the Philippines – die every year due to foodborne illnesses, the Food and Agriculture Organization of the United Nations (FAO) In the Philippines, there were 1,405 reported foodborne disease outbreaks (FBDOs) for the period January 1 – November 30, 2019, according to the Food and Waterborne Diseases Report of DOH.

3. Philippine Women ’ s University Graduate School of Hospitality Management IMELDA MARCOS' 90TH BIRTHDAY About 281 people were sent to hospitals after they apparently fell ill from food poisoning during the 90th birthday celebration of Imelda R. Marcos, the former first lady of the Philippines.

4. Philippine Women ’ s University Graduate School of Hospitality Management WHAT IS FOOD POISONING?

5. Philippine Women ’ s University Graduate School of Hospitality Management WHAT IS FOOD POISONING? Food poisoning, also called foodborne illness , it is caused by eating food that is CONTAMINATED by bacteria or other harmful substances Person who ingest food that are spoiled or contaminated will end up being food poisoned .

6. Philippine Women ’ s University Graduate School of Hospitality Management WHO IS AFFECTED BY FOOD POISONING? Everyone is at risk of getting food poisoning, but certain groups of people are more likely to get sick after eating contaminated food. People who have a higher risk of foodborne illness are: Older adults (over age 65). Pregnant women. Young children (under age 5). People with chronic disease.

7. Philippine Women ’ s University Graduate School of Hospitality Management SYMPTOMS OF FOOD POISONING The symptoms of food poisoning may vary depending on the type of bacteria causing the illness. Symptoms can range from mild to very severe. They can occur almost immediately after eating, or a number of hours later, and they can last from 24 hours to five days. When you get sick, you usually experience one or more of: Nausea stomach cramps diarrhea Vomiting Fever headaches

8. Philippine Women ’ s University Graduate School of Hospitality Management TYPES OF FOOD CONTAMINATION

9. Philippine Women ’ s University Graduate School of Hospitality Management TYPES OF FOOD CONTAMINATION BIOLOGICAL CONTAMINATION CHEMICAL CONTAMINATION PHYSICAL CONTAMINATION

10. Philippine Women ’ s University Graduate School of Hospitality Management TYPES OF FOOD CONTAMINATION BIOLOGICAL CONTAMINATION include bacteria, viruses, and parasites. Bacteria and viruses are responsible for most foodborne illnesses. These microorganisms transfer onto food from unclean hands, unclean clothes, pests, animals, and the air. (cross contamination).

11. Philippine Women ’ s University Graduate School of Hospitality Management MOST COMMON BACTERIA, VIRUSE, AND PARASITE THAT CAUSE FOOD POISONING BIOLOGICAL HAZARDS

12. Philippine Women ’ s University Graduate School of Hospitality Management ESCHERICHIA COLI (E. COLI)

13. Philippine Women ’ s University Graduate School of Hospitality Management ESCHERICHIA COLI (E. COLI) Commonly found in: raw/undercooked beef, especially hamburger and unpasteurized milk Symptoms include: nausea, vomiting, severe bleeding diarrhea and abdominal cramps; usually lasting 5-10 days. Prevention: Thoroughly cook ground beef Avoid unpasteurized milk Wash hands carefully Wash fruits and vegetables thoroughly, especially those that will not be cooked.

14. Philippine Women ’ s University Graduate School of Hospitality Management LISTERIA MONOCYTOGENES

15. Philippine Women ’ s University Graduate School of Hospitality Management LISTERIA MONOCYTOGENES Commonly found in: : soft cheese, unpasteurized milk, and shell fish. Symptoms include: Symptoms are reported 48-72 hours after eating contaminated foods and include fever, headache, nausea and vomiting, and muscle aches. Prevention: Wash your hands after using the restroom. Do not drink unpasteurized milk. Wash vegetables or fruits thoroughly. Wash your hands after handling raw meat, seafood, or poultry. Make sure all meat, poultry and fish products are well cooked Re-heat leftover foods thoroughly.

16. Philippine Women ’ s University Graduate School of Hospitality Management NOROVIRUS

17. Philippine Women ’ s University Graduate School of Hospitality Management NOROVIRUS Commonly found in: : Raw, ready-to-eat produce and shellfish from contaminated water. Symptoms include: Norovirus can make you feel very sick. Symptoms usually appear 12 to 48 hours after your exposure to the virus and last 2 or 3 days. These symptoms can appear suddenly and include fever, headache, nausea vomiting, and body aches. Prevention: Wash your hands often Cook shellfish thoroughly Stay home when sick and for two days after symptoms stop Avoid preparing food for others when sick and for two days after symptoms stop

18. Philippine Women ’ s University Graduate School of Hospitality Management CAMPYLOBACTER JEJUNI

19. Philippine Women ’ s University Graduate School of Hospitality Management CAMPYLOBACTER JEJUNI Commonly found in: Raw and undercooked poultry, unpasteurized milk, contaminated water Symptoms include: People with Campylobacter infection usually have diarrhea (often bloody), fever, and stomach cramps. Nausea and vomiting may accompany the diarrhea. These symptoms usually start 2 to 5 days after the person ingests Campylobacter and last about one week. Prevention: Wash your hands often Do not use raw milk Cook raw meats properly Thoroughly clean food contact surfaces and hands after handling raw foods

20. Philippine Women ’ s University Graduate School of Hospitality Management SALMONELLA

21. Philippine Women ’ s University Graduate School of Hospitality Management SALMONELLA Commonly found in: Raw or contaminated meat, poultry, milk, or egg yolks Symptoms include: Salmonella usually is a brief illness with stomach cramps and diarrhea that lasts four to seven days. In some people, the diarrhea can be severe or last longer. In general, children are more likely to get salmonella than other age groups.

22. Philippine Women ’ s University Graduate School of Hospitality Management SALMONELLA Prevention: When cooking, wash your hands, cutting boards, utensils, and countertops after they have been in contact with raw meat or poultry . Wash your hands in between handling different kinds of food (meat and vegetables, for example). Cook food to the recommended safe temperature: 145°F for roasts 160°F for ground meats 165°F for all poultry Keep hot foods hot and cold foods cold Do not eat or drink foods containing raw eggs or raw (unpasteurized) milk.

23. Philippine Women ’ s University Graduate School of Hospitality Management STAPHYLOCOCCUS AUREUS (STAPH)

24. Philippine Women ’ s University Graduate School of Hospitality Management STAPHYLOCOCCUS AUREUS Commonly found in: Meats and prepared salads, cream sauces, and cream-filled pastries. Symptoms include: Staph food poisoning is characterized by a sudden start of nausea, vomiting, and stomach cramps. Most people also have diarrhea. Symptoms usually develop within 30 minutes to 8 hours after eating or drinking an item containing Staph toxin, and last no longer than 1 day. Severe illness is rare.

25. Philippine Women ’ s University Graduate School of Hospitality Management STAPHYLOCOCCUS AUREUS Prevention: Use a food thermometer and cook foods to their safe minimum internal temperature Keep hot foods hot (140°F or hotter) and cold foods cold (40°F or colder). Store cooked food in wide, shallow containers and refrigerate within 2 hours (or 1 hour if it’s hotter than 90° F outside). Do not prepare food if you are ill with diarrhea or vomiting. Wash your hands for 20 seconds with soap and water before, during, and after preparing food, and before eating. Wear gloves while preparing food if you have wounds or infections on your hands or wrists.

26. Philippine Women ’ s University Graduate School of Hospitality Management CLOSTRIDIUM PERFRINGENS

27. Philippine Women ’ s University Graduate School of Hospitality Management CLOSTRIDIUM PERFRINGENS Commonly found in: meat, poultry, gravies, and other foods cooked in large batches and held at an unsafe temperature. Symptoms include: Most people with C. perfringens infection develop diarrhea and stomach cramps within 6 to 24 hours after eating contaminated food. The illness usually begins suddenly and lasts for less than 24 hours. This infection usually does not cause fever or vomiting, and it cannot be passed from one person to another.

28. Philippine Women ’ s University Graduate School of Hospitality Management CLOSTRIDIUM PERFRINGENS Prevention: Cook food to a safe temperature, especially beef roasts and whole poultry. After food is cooked, keep it at 140°F or warmer or 40°F or colder if it will not be served and eaten soon.) Refrigerate leftovers at 40°F or colder within 2 hours after cooking the food or within 2 hours after removing it from an appliance that’s keeping it at a safe temperature. Refrigerate within 1 hour if the outside temperature is above 90°F. It is OK to put hot foods directly into the refrigerator. Divide large pots of food, such as soups and stews, and large cuts of meats, such as roasts, into small quantities for refrigeration. This helps food cool quickly enough to prevent bacteria from growing. Reheat leftovers to at least 165°F before serving.

29. Philippine Women ’ s University Graduate School of Hospitality Management TRICHINELLA SPIRALIS

30. Philippine Women ’ s University Graduate School of Hospitality Management TRICHINELLA SPIRALIS Commonly found in: raw or undercooked meats such as pork, dog, wild boar, bear, fox, and wolf infected with trichinella larvae . Symptoms include: Signs and symptoms of trichinosis infection and their severity vary depending on the number of larvae consumed in the infected meat. Abdominal symptoms can occur one to two days after infection. Other symptoms usually start two to eight weeks after infection.

31. Philippine Women ’ s University Graduate School of Hospitality Management TRICHINELLA SPIRALIS Prevention: Avoid undercooked meat Freeze pork. Freezing pork that is less than six inches thick for three weeks will kill parasites. Know that other processing methods don't kill parasites. Other methods of meat processing or preserving, such as smoking, curing and pickling, don't kill trichinella parasites in infected meat. Clean meat grinders thoroughly. make sure the grinder is cleaned after each use.

32. Philippine Women ’ s University Graduate School of Hospitality Management CLOSTRIDIUM BOTULINUM

33. Philippine Women ’ s University Graduate School of Hospitality Management CLOSTRIDIUM BOTULINUM Commonly found in: Home-canned foods, improperly canned commercial foods, smoked or salted fish, potatoes baked in aluminum foil. Symptoms include: The signs and symptoms of botulism food poisoning can last for one to two weeks or even longer. Symptoms usually appear 12 to 36 hours after ingesting contaminated food, and can include Abdominal pain or cramping, Blurred or double vision, Dry mouth, Nausea with or without vomiting , and mild Paralysis.

34. Philippine Women ’ s University Graduate School of Hospitality Management CLOSTRIDIUM BOTULINUM Prevention: Follow proper techniques when canning food at home, ensuring you reach adequate heat and acidic levels. Throw away any open or bulging cans of commercially prepared food. Refrigerate oils infused with garlic or herbs. Potatoes cooked and wrapped in aluminum foil can create an oxygen-free environment where botulism can thrive. Keep these hot or refrigerate immediately. Boiling foods for 10 minutes will destroy botulism toxin.

35. Philippine Women ’ s University Graduate School of Hospitality Management CAUSES OF FOODBORNE ILLNESS Cross – Contamination occurs when microorganisms are transferred from one surface or food to another. The bacteria can transfer from: Hand to food Food to food Equipment to food

36. Philippine Women ’ s University Graduate School of Hospitality Management CROSS CONTAMINATION PREVENTION HAND TO FOOD: Wash hands properly Cover cuts, sores and wounds Keep fingernails short, unpolished & clean Avoid wearing jewelry, except for plain ring

37. Philippine Women ’ s University Graduate School of Hospitality Management CROSS CONTAMINATION PREVENTION FOOD TO FOOD: Store cooked foods that will not be cooked in the refrigerator on a higher shelf than raw foods Best to practice mix left over foods with fresh foods Wash fruits & veg, in a cold running water Do not let raw meat and raw vegetables be prepared on the same surface at the same time.

38. Philippine Women ’ s University Graduate School of Hospitality Management CROSS CONTAMINATION PREVENTION EQUIPMENT TO FOOD: Use separate cutting boards for different foods Prepare raw foods in separate area from fresh and ready to eat foods Clean & sanitize equipment, work surfaces & utensils after preparing each foods. Use specific containers for various food products. Make sure cloth and paper towel use for wiping spills are not used for any other purposes.

39. Philippine Women ’ s University Graduate School of Hospitality Management TYPES OF FOOD CONTAMINATION CHEMICAL CONTAMINATION Includes non-microbial contaminants such as pesticide residues, heavy metals, and other toxic substances.

40. Philippine Women ’ s University Graduate School of Hospitality Management CHEMICAL CONTAMINATION To Prevent / minimize the risk of chemical contamination occurring in your food business, always: Label and store chemicals separately from food. Use the appropriate chemical for the job you're doing. Follow the chemical manufacturer's instructions with regards to dilution, contact time and water temperature. Use chemical pest control products with extreme care or outsource pest eradication to a professional pest control service

41. Philippine Women ’ s University Graduate School of Hospitality Management TYPES OF FOOD CONTAMINATION PHYSICAL CONTAMINATION usually result from accidental contamination and /or poor food handling practices. Examples include, slivers of glass, human hair, nails, false nails, nail polish, pieces of jewelry, metal fragments from worn or chipped utensils and containers, dirt, stones, frilled toothpicks.

42. Philippine Women ’ s University Graduate School of Hospitality Management PHYSICAL CONTAMINATION To Prevent / minimize the risk of chemical contamination occurring in your food business, always: wear hair neatly tied back or wear a hair/beard net keep jewelry to a minimum when necessary, wear brightly colored bandages that can be easily seen if they fall off throw out and replace cracked, chipped or broken dishware, glassware and equipment use a plastic or metal scoop for ice (never use the glass!) establish pest prevention and control procedures as part of your Food Safety Plan

43. Philippine Women ’ s University Graduate School of Hospitality Management HOW TO PREVENT FOOD POISONING?

44. Philippine Women ’ s University Graduate School of Hospitality Management PREPARING FOOD TO AVOID FOOD POISONING When you prepare food: Wash your hands in warm, soapy water before preparing food Don’t use the same cutting board for raw food that will be used for cooked (meat) and foods that are served raw (such as salads). This reduces the chances of cross contamination of food. Note that most food should be cooked to a temperature of at least 75 °C. Check the cooking temperature with a thermometer. If you don’t have one, make sure you cook poultry until the meat is white, particularly near the bone. Cook hamburgers, mince, rolled roasts and sausages right through until their juices run clear. Cook white fish until it flakes easily with a fork.

45. Philippine Women ’ s University Graduate School of Hospitality Management STORING FOOD TO AVOID FOOD POISONING When you prepare food: Separate raw food from cooked food, and store raw food at the bottom of the fridge to avoid juices dripping onto and contaminating other food. Check your fridge temperature is below 5 °C and your freezer temperature is below -15 °C. Allow cooked foods to cool to room temperature (about 21 °C) before storing in the refrigerator. This prevents the refrigerator temperature from rising and reduces the risk of bacterial growth in all food stored in the fridge. Cover all food with lids, tin foil or plastic wrap. Don’t store food in opened tin cans.

46. Philippine Women ’ s University Graduate School of Hospitality Management

47. Philippine Women ’ s University Graduate School of Hospitality Management https://www.foodsafety.com.au/blog/top-7-causes-of-food-poisoning https://blog.smartsense.co/food-safety-education-month-hazards-prevention https://www.mayoclinic.org/diseases-conditions/food-poisoning/symptoms-causes/syc-20356230 https://my.clevelandclinic.org/health/diseases/21167-food-poisoning https://www.foodsafety.ca/blog/food-safety-and-types-food-contamination Foodsafety.gov/food-safety-charts/safe-minimum-cooking-temperature https://doh.gov.ph/ References:

48. Philippine Women ’ s University Graduate School of Hospitality Management Thank You for Listening! Which one of the safety rules did you break? THE END