Food poisoning occurs when contaminated food is consumed, usually due to bacteria, viruses, or parasites. In Bangladesh, common causes of food poisoning include improper food handling and storage, poor personal hygiene among food handlers, and consuming foods from unsafe sources. Key risk factors contributing to food poisoning outbreaks are improper holding temperatures of foods, inadequate cooking temperatures, cross-contamination from dirty equipment, sick employees preparing food, and obtaining food from unsafe suppliers. Prevention strategies include ensuring proper food sanitation, refrigeration, and surveillance.

1. Factors Contributing To
Outbreak Of Food
Poisoning
.

2. Presented By
Group-3
• Tanmoy Das Apu-ASH1905005M
• Nowshin Tabassum-BKH1905013F
• Tahzibul Islam Dihan-ASH1905016M
• MD. Ekram Hossain-ASH1905021M

3. Introduction
Food is the basic necessity of man. It is a mixture of different nutrients such
as carbohydrate, protein, fat, vitamins and minerals. These nutrients are
essential for growth, development, and maintenance of good health
throughout life.
Food poisoning is an illness caused by eating contaminated food. It's not
usually serious and most people get better within a few days without
treatment. In most cases of food poisoning, the food is contaminated by
bacteria, such as salmonella or Escherichia coli (E. coli), or a virus, such as
the norovirus.

4. Current Situation in Bangladesh
Food poisoning problem is the most common problem in Bangladesh. That is always known
to us via various reports on various newspapers. This always highlighted the food poison at
various purposes. Some of them are given below:
 Food Poisoning' Kills 3 in M'singh:
Sun Online Desk Thu, 02 April 2015, 2:12:50 pm Three members of a family died 'after
eating ‘wheat bread' at Badam Miah village in Trisalupazila on Thursday morning, reports
Channel Ekattor. The deceased were identified as Salma, Ruma and a minor girl. Locals
rushed them to the Mymensingh Medical College Hospital where three of them died later.
However, Doctors primarily suspects that it might be happened due to food poisoning.
 Formalin Is Available in Dhaka’s Market:
Formalin’s another name of the poison. This poison is available in Dhaka’s market. The
businesses of seasonal fruits are going with much pomp and grandeur. Poribesh Bachao
Andolon (POBA) found 95% formalin in Lychee and 100% in Black Berry by experimenting
with the sample fruits from the capital’s various markets during the current season. They
informed it by a press conference held at the organization’s headquarters on Wednesday
morning,2018.

5. Current Situation in Bangladesh
 Dhaka University students fall sick after lunch at Mohsin Hall canteen:
Published: 2015-04-21
Doctor JU Ahmed of the university’s medical centre told bdnews24.com they were having
stomach ache. “Five of them had to be admitted. The rest were released after first aid,” he
added. The hall’s resident teacher, AKM Iftekharul Islam, said, “Students are complaining
about the quality of food. But we are trying to see if it could have been caused by anything
else.”Provost Ali Akkas said they had warned the canteen manager a number of times
before about the quality of food.
 9 judges, among 30, suffer food poisoning after iftar in Pabna
At least 30 people including nine judges fell sick yesterday (April 21, 2022) due to food
poisoning after taking iftar at a restaurant in Pabna on Wednesday (April 20, 2022). The
police officer said an iftar event was organised at the Kashmeri Hotel on Wednesday (April
20, 2022) on the occasion of farewell of a chief judicial magistrate of Pabna court where
judges and their family members attended.
After taking the iftar, Chief Judicial Magistrate Golam Kibria and his eight subordinate
judges and 21 others fell sick yesterday (April 21, 2022) morning from food poisoning, the
police officer said.

6. Causes of Food Poisoning
Food poisoning occurs when contaminated food or water is ingested. Contamination can
occur anywhere along the process of obtaining and eating food – it can occur during growing,
harvesting, processing, storing, or preparation stages. In most cases, bacteria, viruses, or
parasites are transferred to food from other sources, making these organisms the most
common causes of food poisoning.
The following table shows some of the possible contaminants of Food Poisoning:
Contaminant Onset of symptoms Foods affected and
means of transmission
Campylobacter 2 to 5 days Meat and poultry.
Contamination occurs
during processing if animal
feces contact meat surfaces.
Other sources include
unpasteurized milk and
contaminated water.

7. Causes of Food Poisoning
Contaminant Onset of
symptoms
Foods affected and means of
transmission
Clostridium botulinum 12 to 72 hours Home-canned foods with low acidity,
smoked or salted fish, baked in aluminum
foil and other foods kept at warm
temperatures for too long.
Escherichia coli (E. coli) 1 to 8 days Spread mainly by undercooked ground
beef. Other sources include
unpasteurized milk and contaminated
water.
Salmonella 1 to 3 days Raw or contaminated meat, milk, or egg
yolks. Can be spread by knives, cutting
surfaces or an infected food handler.
Rotavirus 1 to 3 days Raw, ready-to-eat produce. Can be
spread by an infected food handler.

8. Risk Factors of Food Poisoning in
Bangladesh
Food poisoning can occur in any age group or population, but a number of factors
increase the risk of developing the disease. Not all people with risk factors will get food
poisoning. The top five risk factors that most often are responsible for foodborne illness
outbreaks are:
• Improper holding temperatures of potentially hazardous food
• Improper cooking temperatures of food
• Dirty and/or contaminated utensils and equipment
• Poor employee health and hygiene
• Food from unsafe sources.

9. Risk Factors of Food Poisoning in
Bangladesh
 Improper holding temperatures of potentially hazardous food
Cold foods shall maintain ≤41°F and hot foods shall maintain ≥135°F. If foods stay
in between those temperatures for any period, ensure they are time and temperature
controlled and documented. Time and temperature control for safety (TCS) foods
must be date marked and stored no longer than 7 days. Remember, first day of
preparation or when a food package is opened, counts as day 1. When in doubt,
throw it out!
 Improper Cooking Temperatures of food
The Food and Drug Administration has established minimum internal cooking
temperatures for foods to ensure pathogen counts are reduced to safe levels. Ensure
metal stem thermometers are conveniently stored and accessible for employees to
monitor final cooking temperatures.

10. Risk Factors of Food Poisoning in
Bangladesh
 Contaminated Equipment/Cross-Contamination
Cross contamination can occur from a variety of sources, including chemical and
raw foods. To prevent the spread of harmful pathogens, all equipment and utensils
shall be properly cleaned and sanitized at least once every 4 hours. Ensure sanitizer
solutions are monitored using their appropriate test strips. Low sanitizer
concentrations will fail in effectively removing pathogens from surfaces, while
high concentrations will leave a toxic residue.
 Food from Unsafe Sources
All foods distributed in licensed food establishments must be obtained from
approved sources that comply with applicable laws and regulations. All food shall
be inspected upon delivery to ensure proper temperatures, it’s condition and overall
sanitation.

11. Risk Factors of Food Poisoning in
Bangladesh
 Poor Personal Hygiene
Poor personal hygiene practices serve as the leading cause of foodborne
illnesses. Food establishments must promote a culture of food safety by
developing an employee illness policy, proper handwashing procedure,
and a no barehand contact policy with ready to eat foods.

12. Risk Factors of Food Poisoning in
Bangladesh

13. Prevention and control of Food
Poisoning
A. Food sanitation
 Meat inspection
 Personal hygiene
 Food handlers
 Food handling techniques
 Sanitary improvements
 Health education
B. Refrigeration
 Food to be kept in correct temp.
 Never left in warm pantries.
 Cook and eat the same day.
C. Food surveillance
Regular food surveillance should be carried out to ensure food safety.

14. References
• http://dspace.daffodilvarsity.edu.bd:8080/bitstream/handle/20.500.11948/1862/P05
725.pdf?sequence=2&isAllowed=y.
• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745531/
• https://www.ochealthinfo.com/page/top-5-foodborne-illness-risk-factors
• https://www.tazewellhealth.org/DocumentCenter/View/173/2018-Top-5-FBI-Risk-
Factors-PDF
• https://extension.psu.edu/5-most-common-risk-factors-for-a-foodborne-illness-
outbreak
• https://www.mayoclinic.org/diseases-conditions/food-poisoning/symptoms-
causes/syc-
20356230#:~:text=Infectious%20organisms%20%E2%80%94%20including%20bacteri
a%2C%20viruses,is%20incorrectly%20handled%20or%20cooked.
• https://www.healthline.com/health/food-poisoning.
• https://medbroadcast.com/condition/getcondition/food-poisoning.