Post on 13-Aug-2015
transcript
Food Borne Diseases
Submitted By: Vidya Anant
Introduction
Food borne diseases are harmful diseases mainly affecting the gastro-intestinal tract and are
transmitted through consumption of contaminated
food or drink.
Diseases A disease is a particular
abnormal, pathological condition that affects part or all of an organism. It is often construed as a medical condition associated with specific symptoms and signs. It may be caused by factors originally from an external source, such as infectious disease, or it may be caused by internal dysfunctions, such as autoimmune diseases. In humans, "disease" is often used more broadly to refer to any condition that causes pain, dysfunction, distress, social problems, or death to the person.
It sometimes includes injuries, disabilities, disorders, syndromes, infections, isolated symptoms, deviant behaviors, and atypical variations of structure and function. Diseases usually affect people not only physically, but also emotionally, as contracting and living with a disease can alter one's perspective on life, and one's personality.
Classification Of diseases
Diseases
Communicable diseases
Non-Communicable
diseases
Infectious or
contagious
Parasitic Allergic
OrganicDeficiency
A.Communicable Diseases: Infectious Diseases: They are
caused by micro-organisms and are transmitted by direct or indirect contact. For e.g. Typhoid, Hepatitis, Influenza, Chicken pox etc.
Parasitic Diseases: They are diseases caused by the presence of animal parasites such as tapeworms, roundworms and pinworms which grow in the human gut. They mainly come from improperly washed vegetables.
A.Non-Communicable Diseases: Deficiency diseases: These occur because
of a shortage of certain nutrients or foods in our daily diet. Night blindness occurs from deficiency of Vitamin A deficiency.
Organic Diseases: These diseases are caused by malfunctioning of certain organs in our body such as pancreatic malfunctioning causes diabetics.
Allergic Diseases: These disorders occur because of the abnormal sensitivity of the body to certain foods which are normally consumed in the diet. These may be caused by egg white, strawberries, selfish and many other food items.
Modes of Disease Transmission
Direct contact: With some source of disease.
Vehicle Transmission: Where milk, water and other foods act as vehicles for transmitting diseases.
Vector Transmission: By insects and other invertebrate hosts that transmit infection by biting or by depositing infective material on skin, food.
Airborne: By droplet infection. Droplet infection may occur when a person sneezes or coughs and expels particles of moisture containing a large number of organisms.
Food Borne Illness
A food borne illness is a general term applied to all types of
illness caused by an organism, substance or material of any
kind which is present in food and gains entrance into the body when such food is consumed.
The cause of contamination is generally faulty handling, poor
sanitary practices, insects, rodents, or micro-organisms.
Food Poisoning
Food poisoning or food intoxication is an illness caused
by toxins present in contaminated food. The toxin
may be poisonous chemical toxin which accidently or intentionally
added a naturally occurring poison like solanine in green potatoes or toxic metabolite
excreted by bacteria.
Food Infections
Food infection is an illness caused by micro-organisms. It results from the consumption of food that contains living bacteria
which are multiplying and are capable of producing diseases. The illness which results is the
reaction of the body to the presence of micro-organisms or
to their metabolites.
Control of Food Borne Illness
Food should be handled in a hygienic manner by all food handlers and infected handlers should be kept away.
Cross-contamination from raw to cook foods can be prevented by washing hands and all equipment or surfaces in contact with raw food.
The time gap between preparation and service of food should be reduced to avoid long storage in a warm environment.
Large masses of food which have to be re-heated later should be cooled quickly to 15’c and refrigerated immediately.
Food should be reheated thoroughly so that the centre of the food gets heated to temperatures high enough to destroy bacteria.
Frozen foods should be thawed carefully at temperatures between 10 to 15’c and frozen food should not be cooked till it has thawed.
Avoid cooling and heating food repeatedly.Leftover food should be refrigerated
immediately to keep it out of the danger zone.Suspect food should be discarded immediately
without tasting it.High risks food like meat, poultry, eggs and
milk should be purchased from certified dealers only.