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FOODBORNE ILLNESSES DUE TO
UNHYGIENIC FOOD
Department of Food & Agriculture
Human Nutrition & Dietetics
Karakoram International University Gilgit
PRESENTERS:
TOPIC OUTLINES:
 Nutrition
 Why we study Nutrition
 Introduction
 Hygienic Food
 Unhygienic Food
 Intro to Foodborne Illnesses
 Epidemiology
 Classifications
 People at Risks
 Transmission
 Preservation & Control
 Diseases
 Conclusion
 Strategies to keep Food Safe
NUTRITION:
 Nutrition can be defined as the branch of science
which deals with nutrients.
 Nutrient is a substance that promotes the
maintenance, growth and reproduction of a cell or
an organisms.
 Carbohydrate, Protein, Fats, Water = Macronutrient
 Minerals, Vitamins = Micronutrient
WHY NUTRITION:
 Conditions that arise from poor nutrition
Hypoglycemia, obesity, diabetes and cardiovascular
problems.
 76 million cases of foodborne illness each year
 325,000 people are hospitalized annually
 5,000 deaths each year
 Better nutrition is related to
 Improved infant,
 Child and Maternal health,
 Stronger immune systems,
 Safer pregnancy and Childbirth,
HYGIENE:
 Conditions to maintaining health and preventing disease.
HYGIENIC FOOD:
 The measures and conditions necessary to control hazards and to
ensure fitness for human consumption of a foodstuff Vice Versa.
4 C :
 To remember the rules for good food hygiene is to remember the 4Cs:
 Cleaning, Cooking, Chilling, Cross-contamination
FOOD POISONING:
• Nausea;
• Vomiting;
• Stomach pains;
• Diarrhoea.
HYGIENIC VS UNHYGIENIC
WHAT IS FOODBORNE ILLNESS?
 Illness resulting from the consumption of
Contaminated food.
 Commonly known as food poisoning,
 Can be caused by consuming a food
contaminated with a chemical or natural toxin, or
pathogens (bacteria, viruses, parasites)
 Contamination can occur before, during, and after
food preparation
ETIOLOGY:
 Cross Contamination: Occur
when microorganism transferred
from one surface to another
surface.
 Time Temperature Abuse:
Happens when food is exposed to
Temperature Danger Zone (4C* -
60C*) for more then 4 hours.
 Poor Personal Hygiene: Food
handlers are Carriers of diseases
causing Bactria.
CLASSIFICATIONS OF CONTAMINANTS:
 Biological Contamination: Microbial contaminant
(Bacteria, Fungi, Virus, Parasites etc. )that may cause
foodborne illnesses.
 Chemical Contaminants: Chemicals that may cause
foodborne illnesses. I.e. Toxic Metals, Pesticides,
Insecticides.
 Physical Contaminants: Any foreign objects that
accidentally find its way into food. I.e. Hair, Jewelry,
Dust.
WHAT FOODS ARE MOST LIKELY TO
BE CONTAMINATED?
 Raw meat and poultry
 Raw eggs (even in uncooked brownie, cake, or cookie
dough)
 Unpasteurized milk
 Unwashed raw fruits and vegetables
 Unpasteurized fruit juice
TRANSMISSION:
 Transmission of foodborne pathogen may occur
via oral route.
 At the slaughter plant
 During Processes
 At Home Cooking
PEOPLE AT RISK:
 Infants
 Pregnant Women
 Young Children's
 Older Adults
 Immuno-Compromised Individuals
PRESERVATIONS & CONTROLS:
 WASH HAND AFTER: Using bathroom or changing
diapers, blowing nose & coughing, Touching a cut or
Handling food & Handling pets.
 CLEAN DURING FOOD PREPARATION: Wash cutting
boards, knives, utensils and counter tops in hot soapy
water after preparing each food.
 SEPARATE: Separate raw, cooked, and ready-to-eat
foods while shopping, preparing or storing foods.
 USE CLEAN PLATES: NEVER serve foods on a plate that
previously held raw meat, poultry or seafood unless the
plate has first been washed in hot, soapy water.
 COOK: Cook foods to a safe temperature to kill
microorganisms.
 DANGER ZONE: Food should not left out for more than
one hour. Bacteria multiply rapidly between 5-60°C
DISEASES RELATED TO UNHYGIENIC FOOD:
BOTULISM: ‫کلمگی‬
SALMONELLOSIS:
HEPATITIS A:
LISTERIOSIS:
 Raw vegetables & meats that have been contaminated from the soil or
from contaminated manure used as fertilizer.
NOROVIRUSES:
 An inflammation of the stomach and intestines Cause Vomiting & Nausea.
STRATEGIES TO KEEP FOOD SAFE:
 Wash Your Hands
 Use Clean and Sanitized Utensils, Equipment, and Surfaces
 Use Food Before It Expires
 Keep Animals Away from Food and Food Preparation Areas
 4 C: Cleaning, Cooking, Chilling, Cross-contamination
 DANGER ZONE: Food should not left out for more than one hour.
Bacteria multiply rapidly between 5-60°C
Foodborne Illnesses due to unhygienic food.pptx

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Foodborne Illnesses due to unhygienic food.pptx

  • 1. FOODBORNE ILLNESSES DUE TO UNHYGIENIC FOOD Department of Food & Agriculture Human Nutrition & Dietetics Karakoram International University Gilgit
  • 3. TOPIC OUTLINES:  Nutrition  Why we study Nutrition  Introduction  Hygienic Food  Unhygienic Food  Intro to Foodborne Illnesses  Epidemiology  Classifications  People at Risks  Transmission  Preservation & Control  Diseases  Conclusion  Strategies to keep Food Safe
  • 4. NUTRITION:  Nutrition can be defined as the branch of science which deals with nutrients.  Nutrient is a substance that promotes the maintenance, growth and reproduction of a cell or an organisms.  Carbohydrate, Protein, Fats, Water = Macronutrient  Minerals, Vitamins = Micronutrient
  • 5. WHY NUTRITION:  Conditions that arise from poor nutrition Hypoglycemia, obesity, diabetes and cardiovascular problems.  76 million cases of foodborne illness each year  325,000 people are hospitalized annually  5,000 deaths each year  Better nutrition is related to  Improved infant,  Child and Maternal health,  Stronger immune systems,  Safer pregnancy and Childbirth,
  • 6. HYGIENE:  Conditions to maintaining health and preventing disease. HYGIENIC FOOD:  The measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff Vice Versa. 4 C :  To remember the rules for good food hygiene is to remember the 4Cs:  Cleaning, Cooking, Chilling, Cross-contamination FOOD POISONING: • Nausea; • Vomiting; • Stomach pains; • Diarrhoea.
  • 8. WHAT IS FOODBORNE ILLNESS?  Illness resulting from the consumption of Contaminated food.  Commonly known as food poisoning,  Can be caused by consuming a food contaminated with a chemical or natural toxin, or pathogens (bacteria, viruses, parasites)  Contamination can occur before, during, and after food preparation
  • 9. ETIOLOGY:  Cross Contamination: Occur when microorganism transferred from one surface to another surface.  Time Temperature Abuse: Happens when food is exposed to Temperature Danger Zone (4C* - 60C*) for more then 4 hours.  Poor Personal Hygiene: Food handlers are Carriers of diseases causing Bactria.
  • 10. CLASSIFICATIONS OF CONTAMINANTS:  Biological Contamination: Microbial contaminant (Bacteria, Fungi, Virus, Parasites etc. )that may cause foodborne illnesses.  Chemical Contaminants: Chemicals that may cause foodborne illnesses. I.e. Toxic Metals, Pesticides, Insecticides.  Physical Contaminants: Any foreign objects that accidentally find its way into food. I.e. Hair, Jewelry, Dust.
  • 11. WHAT FOODS ARE MOST LIKELY TO BE CONTAMINATED?  Raw meat and poultry  Raw eggs (even in uncooked brownie, cake, or cookie dough)  Unpasteurized milk  Unwashed raw fruits and vegetables  Unpasteurized fruit juice
  • 12. TRANSMISSION:  Transmission of foodborne pathogen may occur via oral route.  At the slaughter plant  During Processes  At Home Cooking
  • 13. PEOPLE AT RISK:  Infants  Pregnant Women  Young Children's  Older Adults  Immuno-Compromised Individuals
  • 14. PRESERVATIONS & CONTROLS:  WASH HAND AFTER: Using bathroom or changing diapers, blowing nose & coughing, Touching a cut or Handling food & Handling pets.  CLEAN DURING FOOD PREPARATION: Wash cutting boards, knives, utensils and counter tops in hot soapy water after preparing each food.  SEPARATE: Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods.  USE CLEAN PLATES: NEVER serve foods on a plate that previously held raw meat, poultry or seafood unless the plate has first been washed in hot, soapy water.  COOK: Cook foods to a safe temperature to kill microorganisms.  DANGER ZONE: Food should not left out for more than one hour. Bacteria multiply rapidly between 5-60°C
  • 15.
  • 16. DISEASES RELATED TO UNHYGIENIC FOOD: BOTULISM: ‫کلمگی‬
  • 19. LISTERIOSIS:  Raw vegetables & meats that have been contaminated from the soil or from contaminated manure used as fertilizer.
  • 20. NOROVIRUSES:  An inflammation of the stomach and intestines Cause Vomiting & Nausea.
  • 21. STRATEGIES TO KEEP FOOD SAFE:  Wash Your Hands  Use Clean and Sanitized Utensils, Equipment, and Surfaces  Use Food Before It Expires  Keep Animals Away from Food and Food Preparation Areas  4 C: Cleaning, Cooking, Chilling, Cross-contamination  DANGER ZONE: Food should not left out for more than one hour. Bacteria multiply rapidly between 5-60°C