Student:Năstescu Octavian-Andrei

Grupa: 8213

Profesor:Mihai Daniel Frumuselu

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborn illness. This includes a number of routines that should be followed to avoid potentially severe health hazards.

In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and guidelines for the management of governmental import and export inspection and certification systems for foods.

Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item.

Foodborne illness

Foodborne illness (also known as foodborne disease or food poisoning) is any illness resulting from the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food .

The delay between consumption of a contaminated food and appearance of the first symptoms of illness is called the incubation period. This ranges from hours to days (and rarely months or even years) depending on the agent, and on how much was consumed.

If symptoms occur within 1–6 hours after eating the food, it suggests that it is caused by a bacterial toxin or a chemical rather than live bacteria.

During the incubation period, microbes pass through the stomach into the intestine, attach to the cells lining the intestinal walls, and begin to multiply there. Some types of microbes stay in the intestine, some produce a toxin that is absorbed into the bloodstream, and some can directly invade the deeper body tissues. The symptoms produced depend on the type of microbe.

In theory, food poisoning is 100% preventable. The five key principles of food hygiene, according to WHO, are:

1) Prevent contaminating food with pathogens spreading from people, pets, and pests.

2) Separate raw and cooked foods to prevent contaminating the cooked foods.

3) Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.

4) Store food at the proper temperature.5) Do use safe water and raw materials.