3. INTRODUCTION
Foodborne diseases encompass a wide spectrum of
illnesses and are a growing public health problem
worldwide. They are the result of ingestion of foodstuffs
contaminated with microorganisms or chemicals. The
contamination of food may occur at any stage in the
process from food production to consumption (“farm to
fork”) and can result from environmental
contamination, including pollution of water, soil or air.
4. Epidemiology
Unsafe food containing harmful bacteria, viruses,
parasites or chemical substances, causes more than
200 diseases – ranging from diarrhoea to cancers.
An estimated 600 million – almost 1 in 10 people in
the world – fall ill after eating contaminated food
and 420 000 die every year, resulting in the loss of 33
million healthy life years (DALYs).
Children under 5 years of age carry 40% of the
foodborne disease burden, with 125 000 deaths
every year.
5. Diarrhoeal diseases are the most common illnesses
resulting from the consumption of contaminated
food, causing 550 million people to fall ill and 230 000
deaths every year.
Food safety, nutrition and food security are
inextricably linked. Unsafe food creates a vicious
cycle of disease and malnutrition, particularly
affecting infants, young children, elderly and the
sick.
Foodborne diseases impede socioeconomic
development by straining health care systems, and
harming national economies, tourism and trade.
6. Classification
Food Born infection
Food Born intoxication
Where the disease is produced by living organism
such as certain bacteria , viruses ,parasites etc.
Where the disease is produced by substances called
toxins or poisonous agents in the before
consumption.
9. Raw and undercooked meat and meat products
Raw milk (that milk has not been pastteurised
or sterilled)
Food items contaminate d with human faeces
(directly or indirectly )
Raw vegetables contaminated with soil.
Food contaminated by chemicals , e.g.
pesticides such as malathiom
Food prepared using contaminated water ,e.g.
for washing vegetables
Food keep in unsuitable condition for long time
after it was preparation .
Poisonous plants .
Transmission of Food Born Disease
10. Food contamination at various levels
Food farm Transportation Food vendor
Washing
Cooking Processing
11. Different type food pathogens
Type of food Bacteria
Milk Listeria monocytogenes, Yersinia enterocolitic
Bacillus cereus, Srteptococcus feacalis, E. coli
Meat Bacillus cereus, Escherichia coli ,S. aureus,
Vibrio parahaemolyticus
Sweets Salmonella Newport, Salmonella enteritidis
Dahi (yogurt), Khoa E. coli, Enterobacter aerogenes, Salmonella
Newport, Salmonella enteritidis, Fecal coliforms
Prawns Vibrio parahaemolyticus
Cooked and uncooked rice Bacillus cereus
Poultry Campylobacter jejuni, Salmonella bornum
Fish Staphylococcus, Escherichia coli
Samosa Srteptococcus aureus
Tamarind Salmonella, Staphylococcus, Shigella
Butter milk Yersina enterocolitica
13. Wash your hands before handling food and often
during food preparation.
Wash and sanitize all surfaces and equipment used
for food preparation.
Separate raw meat, poultry and seafood from other
foods
Store food in containers to avoid contact between
raw and prepared foods
Do not leave cooked food at room temperature for
more than 2 hours.
Use safe water or treat it to make it safe.
Wash fruits and vegetables, especially if eaten raw
16. References
1.Vemula S.R. (2012), Food born disease in India” ,National Institute of Nutrition
,British food Journ al, Vol. 114 Iss: 5 pp. 661-668.
2.www.foodsafetynews.com ,August 14 ,2019 ,by Joe Whiteworth .
3.www.thehindu.com ,Jaunary 07,2018 , by Afshan Yasmeen .
4.WHO (2015), Estimates of the global burden of foodborne diseases.
