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Cross contamination from:
- Contact of clean to dirty produts/tools/dishes
- Contact of cooked to raw food
- use of un clean water
- lack of control on pH, temperature and salt amount
Part b:
we must take care of all the above. This way we will have less problems.
food poisoning is usually an acute illness resulting from eating contaminated or poisonous food .
we can avoid food poisoning by many steps:
break the food poisoning chain
prevent contamination of food
prevent multiplication of bacteria
destroy bacteria thorough cooking
control involves the implementation of good hygiene practices and HACCP .
The most common causes of food poisoning are the bad practises with food , and the poor informations about how to dial with food in every stage
anyway , to avoid poisoning we have guide the people how to dail with the food and to let them know that food something life need more attention during handling.( Harvest , transport, storage,preparing,cooking, service, .......) and to let them know how we can control every stage
finally if we control FATTOM and link it we will minimize the poisoning
F: Food
A: acidity
T: Time
T: Temperature
O: oxygen
M: Moisture
Food poisoning may arise from bad manufacturing practices sources being the raw materials and contact surfaces of the food along the production line. An erroneous QC analysis report will result in the dispatch of a compromised product from the production plant. if thats not the case, inappropriate/improper storage may also lead to food poisoning. Food poisoning is a result of microbial action on food and asscoiated biochemical reactions involving enzymes. Ensuring GMP, sanitazation and effective QC at production plant, ensuring that the water is adequately treated and appropriate storage will avoid food poisoning. in essence, one would have to deal with the microbial control in the production, transportation and storage of the foodstuff
A raw food:
One of the main sources of bacteria, such as meat, poultry, fish, eggs and vegetables.
If badly were slaughtered animals, the meat or skin can be contaminated with fecal matter or bacteria present in the soil, for example, when the meat is contaminated with germs they multiply in all its parts, almost 50% of the chicken which leaves the slaughterhouse contaminated with Salmonella, and eggs can contaminate well if place he left contaminated.
Shellfish in the filtered water if sewage contaminated open the fish can absorb germs or other microscopic microbes.
B-people:
Can be found germs that cause disease, even in people who care about their health and Bnzafthm, on the hands, nose, ear, throat, hair and genital areas, and these germs can be spread by touching any of these areas.
Coughing and sneezing can spread the bacteria causing the disease over a wide area.
Lack of personal hygiene such as not washing hands after using the toilet can transmit diseases through food.
C pets and insects:
Insects such as flies and cockroaches, and pets such as dogs and cats, and rodents such as mice, rats, and birds such as pigeons and sparrows, all carry harmful germs within the body and on the surface, feathers and fur, hair, and urine can contaminate food.
(D) the air and dust:
Carries the air and dust particles millions of dead skin microbial food and other substances that can settle on food is encased.
(E) water:
Can be untreated water sources such as rivers, streams and lakes, a source of bacteria.
F Soil:
Vegetables, fruits and grains is washed well contain germs and may cause diseases.
(G) food waste:
Attract flies and rodents may contaminate food, if they are not discarded.
Bacteria are the most common food poisoning reason, but we must remember that the bacteria is not entirely harmless, some of them help us digest food, some of which is used in the pharmaceutical industry, and some species used for making milk and cheese, and some help to increase crop yields.
There is also the germs that cause rot or corruption of foods, sometimes we can identify easily to rotten food by smell, color or texture.
Anyway pathogenic bacteria or germs to carry the disease is responsible in case of entry for the digestive system in large quantities for the occurrence of food poisoning or make a person a carrier of the disease. Of these bacteria Salmonella and Staphylococcus aureus and Clostridium perfringens is the most common species.
Each year, millions of people in the World get sick from contaminated food. Symptoms of food poisoning include upset stomach, abdominal cramps, nausea and vomiting, diarrhea, fever, and dehydration. Symptoms may range from mild to severe.
Bacteria and viruses are the most common cause of food poisoning. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food.
Parasites are organisms that derive nourishment and protection from other living organisms known as hosts. the most common foodborne parasites are protozoa, roundworms, and tapeworms.
Mold, Toxins, and Contaminants
Most food poisoning is caused by bacteria, viruses, and parasites rather than toxic substances in the food. But, some cases of food poisoning can be linked to either natural toxins or chemical toxins.
Food allergy is an abnormal response to a food triggered by your body's immune system. Some foods, such as nuts, milk, eggs, or seafood, can cause allergic reactions in people with food allergies.
Prevention of food poisoning is possible. The Centers for Disease Control (CDC) published ways to prevent food poisoning and included links to videos:
COOK: Cook to the right temperature. While many people think they can tell when food is "done" simply by checking its color and texture, there's no way to be sure it's safe without following a few important but simple steps. Use a food thermometer to ensure that foods are cooked to a safe internal temperature: 145 F (62.77 C) for whole meats (allowing the meat to rest for 3 minutes before carving or consuming), 160 F (71.11 C) for ground meats, and 165 F (73.89 C) for all poultry
Most common cause of food poisoning could be unhygienic conditions like contaminated water and poor food handling practices.
Intake of water should be non contaminated by using purifiers or by boiling the water through which microorganisms are killed
proper handling of food by washing food items before cooking if eating junk food than it should be bought from a place where hygienic environment is maintained and most important by cleaning ur hands every time when you sit to have your meal.
The most common cause of food intoxication are the bacteria in the food that have the ability to produce heat stable toxins during their metabolism.
- Bad Storage conditions Example: high temperature & high humidity.
- The GMPs is not implement well.
The two most common causes of food poisning are:
- Not cooking food to the appropriate temperature.
- Improper storage of raw/cooked food.
Can simply be avoided by ensuring the proper cooking temps are reached and the food is cooled and stored properly.
the most common cause of food poising is to contact with contaminated environment, spoilage of products, by avoiding it, always consider by prevention, as the raw products must be checked until it becomes finished product by placing in a good temperature, inspecting products by qc with no leak, expiration should always consider.
