This document discusses unhygienic food and foodborne illnesses. It defines nutrition and outlines why studying nutrition is important. It then discusses hygienic versus unhygienic food, introducing foodborne illnesses and explaining how contamination, time and temperature abuse, and poor personal hygiene can lead to transmission of pathogens. It classifies contaminants and identifies foods most at risk of contamination. The document concludes by discussing strategies to prevent foodborne illnesses like washing hands and food properly.

1. FOODBORNE ILLNESSES DUE TO
UNHYGIENIC FOOD
Department of Food & Agriculture
Human Nutrition & Dietetics
Karakoram International University Gilgit

2. PRESENTERS:

3. TOPIC OUTLINES:
 Nutrition
 Why we study Nutrition
 Introduction
 Hygienic Food
 Unhygienic Food
 Intro to Foodborne Illnesses
 Epidemiology
 Classifications
 People at Risks
 Transmission
 Preservation & Control
 Diseases
 Conclusion
 Strategies to keep Food Safe

4. NUTRITION:
 Nutrition can be defined as the branch of science
which deals with nutrients.
 Nutrient is a substance that promotes the
maintenance, growth and reproduction of a cell or
an organisms.
 Carbohydrate, Protein, Fats, Water = Macronutrient
 Minerals, Vitamins = Micronutrient

5. WHY NUTRITION:
 Conditions that arise from poor nutrition
Hypoglycemia, obesity, diabetes and cardiovascular
problems.
 76 million cases of foodborne illness each year
 325,000 people are hospitalized annually
 5,000 deaths each year
 Better nutrition is related to
 Improved infant,
 Child and Maternal health,
 Stronger immune systems,
 Safer pregnancy and Childbirth,

6. HYGIENE:
 Conditions to maintaining health and preventing disease.
HYGIENIC FOOD:
 The measures and conditions necessary to control hazards and to
ensure fitness for human consumption of a foodstuff Vice Versa.
4 C :
 To remember the rules for good food hygiene is to remember the 4Cs:
 Cleaning, Cooking, Chilling, Cross-contamination
FOOD POISONING:
• Nausea;
• Vomiting;
• Stomach pains;
• Diarrhoea.

7. HYGIENIC VS UNHYGIENIC

8. WHAT IS FOODBORNE ILLNESS?
 Illness resulting from the consumption of
Contaminated food.
 Commonly known as food poisoning,
 Can be caused by consuming a food
contaminated with a chemical or natural toxin, or
pathogens (bacteria, viruses, parasites)
 Contamination can occur before, during, and after
food preparation

9. ETIOLOGY:
 Cross Contamination: Occur
when microorganism transferred
from one surface to another
surface.
 Time Temperature Abuse:
Happens when food is exposed to
Temperature Danger Zone (4C* -
60C*) for more then 4 hours.
 Poor Personal Hygiene: Food
handlers are Carriers of diseases
causing Bactria.

10. CLASSIFICATIONS OF CONTAMINANTS:
 Biological Contamination: Microbial contaminant
(Bacteria, Fungi, Virus, Parasites etc. )that may cause
foodborne illnesses.
 Chemical Contaminants: Chemicals that may cause
foodborne illnesses. I.e. Toxic Metals, Pesticides,
Insecticides.
 Physical Contaminants: Any foreign objects that
accidentally find its way into food. I.e. Hair, Jewelry,
Dust.

11. WHAT FOODS ARE MOST LIKELY TO
BE CONTAMINATED?
 Raw meat and poultry
 Raw eggs (even in uncooked brownie, cake, or cookie
dough)
 Unpasteurized milk
 Unwashed raw fruits and vegetables
 Unpasteurized fruit juice

12. TRANSMISSION:
 Transmission of foodborne pathogen may occur
via oral route.
 At the slaughter plant
 During Processes
 At Home Cooking

13. PEOPLE AT RISK:
 Infants
 Pregnant Women
 Young Children's
 Older Adults
 Immuno-Compromised Individuals

14. PRESERVATIONS & CONTROLS:
 WASH HAND AFTER: Using bathroom or changing
diapers, blowing nose & coughing, Touching a cut or
Handling food & Handling pets.
 CLEAN DURING FOOD PREPARATION: Wash cutting
boards, knives, utensils and counter tops in hot soapy
water after preparing each food.
 SEPARATE: Separate raw, cooked, and ready-to-eat
foods while shopping, preparing or storing foods.
 USE CLEAN PLATES: NEVER serve foods on a plate that
previously held raw meat, poultry or seafood unless the
plate has first been washed in hot, soapy water.
 COOK: Cook foods to a safe temperature to kill
microorganisms.
 DANGER ZONE: Food should not left out for more than
one hour. Bacteria multiply rapidly between 5-60°C

16. DISEASES RELATED TO UNHYGIENIC FOOD:
BOTULISM: ‫کلمگی‬

17. SALMONELLOSIS:

18. HEPATITIS A:

19. LISTERIOSIS:
 Raw vegetables & meats that have been contaminated from the soil or
from contaminated manure used as fertilizer.

20. NOROVIRUSES:
 An inflammation of the stomach and intestines Cause Vomiting & Nausea.

21. STRATEGIES TO KEEP FOOD SAFE:
 Wash Your Hands
 Use Clean and Sanitized Utensils, Equipment, and Surfaces
 Use Food Before It Expires
 Keep Animals Away from Food and Food Preparation Areas
 4 C: Cleaning, Cooking, Chilling, Cross-contamination
 DANGER ZONE: Food should not left out for more than one hour.
Bacteria multiply rapidly between 5-60°C