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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

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.

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

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)

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)

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

8. Viral diseases- Viral hepatitis, Viral
Gastroenteritis
Parasite diseases- Taeniasis Hydatidosis,
Trichinosis, Ascariasis, Amoebiasis ,
Oxyuriasis

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.

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.

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.

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.

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.

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

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.

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.

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

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.

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

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

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.

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

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

24. By – SURESH KUMAR ( Nursing Tutor )