The document discusses foodborne illness, defining it as any illness resulting from ingesting food. It identifies three types of foodborne hazards: biological from bacteria, viruses and parasites; chemical from naturally occurring and added substances; and physical from foreign objects. The document also lists some common foodborne diseases like botulism, trichinosis, salmonellosis, typhoid fever, and poisoning from Staphylococcus and Clostridium bacteria. Thorough cooking and proper food handling and storage are recommended to prevent the growth of harmful bacteria and other microbes.

1. Foodborne Illness
Lesson 6

2. Foodborne Illness
Is define as any illness
resulting from ingestion
of food.

3. Types of Foodborne Illness
Biological hazards- include
bacteria, molds, viruses,
parasites such as protozoa,
flatworms and roundworms.

4. Chemical Hazards- include
chemical substances that occur
naturally in foods such as plat
toxins, and those that are added
to food such as antibiotics

5. Physical Hazards- include bone,
metal, plastic and any other
foreign matter that can cause
damage to the consumer if
ingested.

6. Common food-borne diseases:
Botulism- poisoning by a deadly
toxin that results from improper
processing or canning.
Trichinosis- a disease caused by
larvae that are present in animal
tissue-most often in pork.

7. Salmonellosis- a gastrointestinal
infection caused by bacteria found in
many animal products such as eggs,
meats, dried yeast and fish. Growth
can be prevented to thorough cooking
and proper refrigeration.
Typhoid Fever- a disease caused by
ingestion of contaminated milk or
water or exposure to typhoid carriers.

8. Staphylococcal Poisoning- poisoning
caused by bacterial toxins growing in
food. These can come from wounds on
worker. Staphylococcal bacteria are
resistant to heat, so thorough cooking is
necessary to destroy them.
Clostridium Perfringens Poisoning- a
poisoning from various fungi and molds
that are present in all environments.

10. “Action is the foundational
key to all success.”
Prepared by:
Ms. Jonnalyn G. Dagale