GENERAL PRINCIPLES IN PREVENTION OF FOODBORNE ILLNESS.pptx

This slide defines you about the basic principles of food hygiene and its application to prevent food borne illness

1. GENERAL PRINCIPLES IN PREVENTION OF FOODBORNE ILLNESS

2. FOOD BORNE ILLNESS ? Illness resulted from the recently consumed food commonly known as food poisoning. Caused by consuming a food contaminated with a chemical or natural toxin or pathogenic microbes at any stage of food cycle.

3. How many are there ? There are more than 250 known foodborne illnesses. It was reported that 2 million death associated with food poisoning.

4. Most common food borne pathogens Salmonella Campylobacter Listeria E.coli Bacillus cereus – heat resistant toxin. Noro virus

5. What is food danger zone? Food temperature between 5 – 60 degree celcius often called as food danger zone.

6. Quiz- Find out the pathogen?

7. Which foods preferred by pathogens? Meat Dairy products – unpasteurized milk , cheese Eggs Sea foods Cooked rice Prepared fruits and potato salads.

8. Who are at risk ? Pregnant women. Young children Older adults.

9. MAJOR OUTBREAKS : SALMONELLA: PCA peanut butter. cargill ground turkey. foster farms chicken. mexican cucumbers.

10. MAJOR OUTBREAKS : E.COLI: Jack in the Box hamburgers. dole baby spinach - uncooked spinach. grill fast foods.

11. MAJOR OUTBREAKS : BOTULISM: Home canned potatoes. Trini&carmen hot sauce - hot sause made from improperly home canned jalapeno peppers.

12. LISTERIA: Jalisco products cheese. Pilgrims pride turkey chicken. cantaloupes.

13. MAJOR OUTBREAKS : HEPATITIS A: Frozen strawberries - in soft drinks production. consumption of improperly cooked green onions from Pizza.

14. FOOD BORNE DISEASES (FBD) Broadly classified into Poisonings and infections. Poisonings - 1.chemical poisonings. 2.Intoxications. Intoxications - 1.poisonous plant tissues. 2.poisonous animal tissues. 3.Microbial intoxication.

15. FOOD BORNE DISEASES (FBD) Microbial intoxications - 1.algal toxins. 2.mycotoxins. 3.bacterial toxins. Bacterial toxins - 1.Enterotoxins 2.Neurotoxins 3. interferes with CHO metabolism.

16. FOOD BORNE BACTERIAL INTOXICATIONS : 1. Staphylococcal intoxication - by Staphylococcus aureus.(enterotoxin) 2.Botulism - by Clostridium bolulinum (neurotoxin)

17. FOOD BORNE BACTERIAL INFECTIONS : Salmonellosis - enterotoxin/cytotoxin Clostridium perfringens illness type A Bacillus cereus gastroenteritis Enteropathogenic E.coli infection Others - yersiniosis,shigellosis,vibriosis.

18. Clinical symptoms:

19. Type of food & Expected Pathogen (vehicle of food borne illness) Canned foods - clostridium botulinum and its neurotoxin. cereals,rice,cornstarch - bacillus cereus,mycotoxins cream filled baked foods - Staphylococcus aureus,salmonella. Egg&egg products - Salmonella spp. Molluscan shellfish - Vibrio parahaemolyticus, saxotoxin. Raw fruits & vegetables - parasites & shigella. Fermented meats - Staphylococcus aureus and its enterotoxins.

20. Type of food & Expected Pathogen (vehicle of food borne illness) Ham - Staph.,Trichinella spiralis. cheese - staph.,brucella spp,enteropathogenic E.coli Raw milk - Campylobacter, brucella spp.,salmonella, coxiella spp. Fish - vibrio spp.,diphyllobothrium spp. Dry milk - Salmonella sp., staph.aureus Meat & Poultry - Salmonella spp, clostridium perfrin,staph.,taenia spp.

21. Conditions responsible to cause illness: Not cooking the food thoroughly – particularly meat and meat products. Not storing food that needs to be chilled at below 5 degree celcius correctly. Keeping cooked food and refrigerated for more than a hour. Eating food that has been touched by someone with diarrhoea and vomiting. Cross contamination such as placing cooked food on a plate that had raw meat.

22. Common tips for preventing food borne illness: RULE NO 1 Keep clean hands, kitchen and chopping boards

23. RULE 2 :Separate raw and cooked food Seperate raw meat, poultry and seafood rom other foods. store the food in the containers to avoid contact between raw and cooked foods.

24. RULE 3:Cook thoroughly cook food thoroughly,espicially meat,poultry,eggs and seafood. Reheat the cooked foods thoroughly before consumption.

25. RULE 4 :Keep food at safe temperatures Do not leave cooked food at room temperature for more than 2 hours. Refrigerate promptly all cooked and perishable food (preferably below 5C).

26. RULE 5:Use safe water and raw materials Use safe and clean potable water for drinking and washing the food materials. choose the foods processed for safety such as Pasteurized milk.

27. GMP? Good Manufacturing Practices: Regulations promulgated by the US food and Drug Administration under the authority of the Federal Food, drug and cosmetic act. These regulations which have the force of law, reqiure that manufacturers, processors, packagers of foods should take proactive steps to ensure that their products are safe, pure and effective.

28. AIMS OF GMP To ensure that quality product reaching the consumers. to Minimize or eliminate instances of contamination at each level starting from Production level till reaching the consumers.

29. ELEMENTS OF GMP Design & Facilities. Control of Operations. Maintenance & Sanitation. Personal Hygiene. Transportation. Product Information and Consumer Awareness. Training.

30. DESIGN & FACILITIES location equipment design - should not be toxic, durable and movable. premises and rooms - permits good hygienic practice and protects against cross contamination. Food control and monitering equipment. Facilities - water supply, drainage, lighting etc.

31. CONTROL OF OPERATIONS Control of food hazards by effective HACCP Protocol. Raw materials or ingredients should be inspected and sorted before processing. Stocks of raw materials and ingredients should be subjected to effective stock rotation.

32. MAINTENANCE & SANITATION The necessary cleaning methods and materials will depend on the nature of the food. should be carried at all critical steps. Pest control.

33. TRANSPORTATION Food Must be adequately protected during transport. Containers for transporting food should be kept in an appropriate state of cleanliness, repair and condition. Cleaning and disinfection should take place between loads.

34. PERSONAL HYGIENE Health status. Illness and injuries. Personal cleanliness. Personal Behaviour. Visitors.

35. TRAINING All new employees need to be introduced to the GMP program prior to entering the job site. Continual training and reinforcement of GMP's for all employees should be done on a regular basis.

36. DIAGNOSIS Based on the clinical symptoms and incubation period of the suspected unknown. Isolation of Organisms from the supected food and infected individuals stool sample. Stool cultures. Blood cultures. Direct antigen detection test.

37. General Control Measures For Foodborne Illness Outbreaks Personal hygiene Employee exclusion and restriction cleaning measures No bare hands contact with ready-to-eat foods No raw or undercooked foods Hold all leftovers for lab analysis Monitering time and temperature control of food Maintaining communication with state Epidemiologist team.

38. REFERENCES : Food MIcrobiology by William C Frazier.,Dennis C Westhoff. Hygienic production of milk SB Barbuddhe., BK swain.,ICAR. http://www.ecrf.gov/cgi-bin/text. US Food and Drug Administration.