This slide defines you about the basic principles of food hygiene and its application to prevent food borne illness

1. GENERAL PRINCIPLES IN PREVENTION OF
FOODBORNE ILLNESS

2. FOOD BORNE ILLNESS ?
• Illness resulted from the recently consumed food
commonly known as food poisoning.
• Caused by consuming a food contaminated with a
chemical or natural toxin or pathogenic microbes
at any stage of food cycle.

3. How many are there ?
• There are more than 250 known foodborne illnesses.
• It was reported that 2 million death associated with food
poisoning.

4. Most common food borne pathogens
• Salmonella
• Campylobacter
• Listeria
• E.coli
• Bacillus cereus – heat resistant toxin.
• Noro virus

5. What is food danger zone?
• Food temperature between 5 – 60 degree celcius
often called as food danger zone.

6. Quiz- Find out the pathogen?

7. Which foods preferred by pathogens?
• Meat
• Dairy products – unpasteurized milk , cheese
• Eggs
• Sea foods
• Cooked rice
• Prepared fruits and potato salads.

8. Who are at risk ?
• Pregnant women.
• Young children
• Older adults.

9. MAJOR OUTBREAKS :
• SALMONELLA:
• PCA peanut butter.
• cargill ground turkey.
• foster farms chicken.
• mexican cucumbers.

10. MAJOR OUTBREAKS :
• E.COLI:
• Jack in the Box hamburgers.
• dole baby spinach - uncooked spinach.
• grill fast foods.

11. MAJOR OUTBREAKS :
• BOTULISM:
• Home canned potatoes.
• Trini&carmen hot sauce - hot sause made from
improperly home canned jalapeno peppers.

12. • LISTERIA:
• Jalisco products cheese.
• Pilgrims pride turkey chicken.
• cantaloupes.

13. MAJOR OUTBREAKS :
• HEPATITIS A:
• Frozen strawberries - in soft drinks production.
• consumption of improperly cooked green onions from
Pizza.

14. FOOD BORNE DISEASES (FBD)
• Broadly classified into Poisonings and infections.
• Poisonings - 1.chemical poisonings.
2.Intoxications.
• Intoxications - 1.poisonous plant tissues.
2.poisonous animal tissues.
3.Microbial intoxication.

15. FOOD BORNE DISEASES (FBD)
• Microbial intoxications - 1.algal toxins.
2.mycotoxins.
3.bacterial toxins.
• Bacterial toxins - 1.Enterotoxins
2.Neurotoxins
3. interferes with CHO metabolism.

16. FOOD BORNE BACTERIAL
• INTOXICATIONS :
• 1. Staphylococcal intoxication - by Staphylococcus
aureus.(enterotoxin)
• 2.Botulism - by Clostridium bolulinum (neurotoxin)

17. FOOD BORNE BACTERIAL
• INFECTIONS :
• Salmonellosis - enterotoxin/cytotoxin
• Clostridium perfringens illness type A
• Bacillus cereus gastroenteritis
• Enteropathogenic E.coli infection
• Others - yersiniosis,shigellosis,vibriosis.

18. Clinical symptoms:

19. Type of food & Expected Pathogen (vehicle
of food borne illness)
• Canned foods - clostridium botulinum and its neurotoxin.
• cereals,rice,cornstarch - bacillus cereus,mycotoxins
• cream filled baked foods - Staphylococcus
aureus,salmonella.
• Egg&egg products - Salmonella spp.
• Molluscan shellfish - Vibrio parahaemolyticus, saxotoxin.
• Raw fruits & vegetables - parasites & shigella.
• Fermented meats - Staphylococcus aureus and its
enterotoxins.

20. Type of food & Expected Pathogen (vehicle
of food borne illness)
• Ham - Staph.,Trichinella spiralis.
• cheese - staph.,brucella spp,enteropathogenic E.coli
• Raw milk - Campylobacter, brucella spp.,salmonella,
coxiella spp.
• Fish - vibrio spp.,diphyllobothrium spp.
• Dry milk - Salmonella sp., staph.aureus
• Meat & Poultry - Salmonella spp, clostridium
perfrin,staph.,taenia spp.

21. Conditions responsible to cause illness:
• Not cooking the food thoroughly – particularly meat and
meat products.
• Not storing food that needs to be chilled at below 5
degree celcius correctly.
• Keeping cooked food and refrigerated for more than a
hour.
• Eating food that has been touched by someone with
diarrhoea and vomiting.
• Cross contamination such as placing cooked food on a
plate that had raw meat.

22. Common tips for preventing food borne illness:
RULE NO 1
Keep clean hands, kitchen and chopping boards

23. RULE 2 :Separate raw and cooked food
• Seperate raw meat, poultry and seafood rom other foods.
• store the food in the containers to avoid contact between
raw and cooked foods.

24. RULE 3:Cook thoroughly
• cook food thoroughly,espicially meat,poultry,eggs and
seafood.
• Reheat the cooked foods thoroughly before consumption.

25. RULE 4 :Keep food at safe temperatures
• Do not leave cooked food at room temperature for more
than 2 hours.
• Refrigerate promptly all cooked and perishable food
(preferably below 5C).

26. RULE 5:Use safe water and raw materials
• Use safe and clean potable water for drinking and
washing the food materials.
• choose the foods processed for safety such as
Pasteurized milk.

27. GMP?
• Good Manufacturing Practices:
Regulations promulgated by the US food and Drug
Administration under the authority of the Federal Food, drug
and cosmetic act.
These regulations which have the force of law, reqiure
that manufacturers, processors, packagers of foods should
take proactive steps to ensure that their products are safe,
pure and effective.

28. AIMS OF GMP
• To ensure that quality product reaching the consumers.
• to Minimize or eliminate instances of contamination at
each level starting from Production level till reaching the
consumers.

29. ELEMENTS OF GMP
• Design & Facilities.
• Control of Operations.
• Maintenance & Sanitation.
• Personal Hygiene.
• Transportation.
• Product Information and Consumer Awareness.
• Training.

30. DESIGN & FACILITIES
• location
• equipment design - should not be toxic, durable and
movable.
• premises and rooms - permits good hygienic practice and
protects against cross contamination.
• Food control and monitering equipment.
• Facilities - water supply, drainage, lighting etc.

31. CONTROL OF OPERATIONS
• Control of food hazards by effective HACCP Protocol.
• Raw materials or ingredients should be inspected and
sorted before processing.
• Stocks of raw materials and ingredients should be
subjected to effective stock rotation.

32. MAINTENANCE & SANITATION
• The necessary cleaning methods and materials will
depend on the nature of the food.
• should be carried at all critical steps.
• Pest control.

33. TRANSPORTATION
• Food Must be adequately protected during transport.
• Containers for transporting food should be kept in an
appropriate state of cleanliness, repair and condition.
• Cleaning and disinfection should take place between
loads.

34. PERSONAL HYGIENE
• Health status.
• Illness and injuries.
• Personal cleanliness.
• Personal Behaviour.
• Visitors.

35. TRAINING
• All new employees need to be introduced to the GMP
program prior to entering the job site.
• Continual training and reinforcement of GMP's for all
employees should be done on a regular basis.

36. DIAGNOSIS
• Based on the clinical symptoms and incubation period of
the suspected unknown.
• Isolation of Organisms from the supected food and
infected individuals stool sample.
• Stool cultures.
• Blood cultures.
• Direct antigen detection test.

37. General Control Measures For Foodborne
Illness Outbreaks
• Personal hygiene
• Employee exclusion and restriction
• cleaning measures
• No bare hands contact with ready-to-eat foods
• No raw or undercooked foods
• Hold all leftovers for lab analysis
• Monitering time and temperature control of food
• Maintaining communication with state Epidemiologist
team.

38. REFERENCES :
• Food MIcrobiology by William C Frazier.,Dennis C
Westhoff.
• Hygienic production of milk SB Barbuddhe., BK
swain.,ICAR.
• http://www.ecrf.gov/cgi-bin/text.
• US Food and Drug Administration.