Food Science & Technology

2. Dr. Summer Rashid

3. Ghulam Qadir

4. Food Borne Illness

5. Food Borne Illness
When certain disease-causing bacteria or pathogens contaminate food, they
can cause food borne illness, often called “food poisoning”.
 Foods that are contaminated may not look, taste or smell any different from
foods that are safe to eat.
 Salmonella,
 Campylobacter
 Escherichia coli (E. coli)

6. Food Contaminate by Bacterial
Bacteria grow and multiply on some types of food more easily than on
others.
 The types of foods which bacteria prefer include:
 Meat
 Poultry
 Dairy Products
 Eggs
 Seafood
 Cooked rice
 Prepared Fruit and
 Potato Salads.

7. Causes of Food Borne Illness
Food borne Illness is typically caused by
 Micro-organisms & their toxins
 In addition to microscopic foodborne pathogens, such as
 Bacteria
 Viruses
 Fungi
 Parasites
 Toxic contaminants, such as
 Heavy Metals
 Chemicals
 Pesticides.

8.  Toxic substances present in food naturally
 Toxic Mushrooms
 Plants
 Fish
 Shellfish.
(CONT...)

9. The following conditions may be responsible for a foodborne
illness:
 not cooking food thoroughly (particularly meat and meat products);
 not storing food that needs to be chilled at below 5 °C correctly;
 keeping cooked food unrefrigerated for more than an hour;
 eating food that has been touched by someone with diarrhoea and vomiting;
and
 cross-contamination, such as placing cooked food on a plate that had raw
meat.
Food Borne Illnesses occurances

10. Risk Factors of Food Bornes Illness
 Some people are at a higher risk for developing food borne illness.
 These include :
 Pregnant Women
 Young Children
 Older Adults,
 and people with Weakened Immune Systems.

11. Tips for preventing Food Borne Illnesses
A few simple actions can cut the likelihood of foodborne illness drastically!
Please follow WHO’s Five keys to safer food;
1. Keep clean
 Thoroughly wash raw fruits and vegetables with tap water.
 Keep clean hands, kitchen and chopping board all the time.
2. Separate raw and cooked food
 Do not mix raw food and ready-to-eat food.
 Do not mix raw meat, fish and raw vegetables.
3. Cook thoroughly
 Thoroughly cook all meat, poultry and seafood, especially shellfish.
 Reheat all leftovers until they are steaming hot

12. (CONT...)
4. Keep food at safe temperatures
Refrigerate cooked food within two hours of preparation.
Never defrost food at room temperature. Defrost frozen food in the refrigerator, cold
water or in the microwave.
5. Use safe water and raw materials
Use safe drinking water for food preparation.
Check use-by dates and labels while buying packed food

13. Food Borne Illness by Bacterial

14. Salmonella
Salmonella infection, caused by
 a gram-negative rod-shaped bacterium
Salmonella infections has been seen on Contaminated
 Pot Pies
 Peanut Btter
 Raw Tomatoes
 Fruit Salad

15. Salmonella (CONT...)
Salmonella Bacteria Inhabit
 Intestinal tracts of
 Human beings and
 Animals
 Birds and contact with animal feces
Human Iinfection is usually caused by
 infected animals, such as reptiles.
 Raw Animal Products that may harbor Salmonella, such as
 Raw Eggs,
 Undercooked Chicken
 Beef

16. Salmonella (CONT...)
Salmonella Symptoms
 Fever,
 Abdominal Pain
 Diarrhea
 Occur between 12 and 72 hours after ingestion of contaminated foods.
 Although any food can be contaminated with Salmonella, complete cooking
kills the bacterium.
 Salmonella enterica bacteria occur in more than 2,500 pathogenic serotypes

17. Campylobacteriosis
Potential Source
 Raw poultry, meat, and unpasteurized milk.
 This bacteria is found on poultry, cattle and sheep and can contaminate the
meat and milk of these animals
 Symptoms
 usually start 2-5 days after eating.
 Symptoms include
 diarrhea,
 abdominal cramping,
 fever, and
 sometimes bloody stools.

18. Campylobacteriosis (CONT...)
 Prevention:
 Cook meats to appropriate internal temperatures:
 Ground Meats (Beef, Pork, Lamb) - 155° F
 Whole cuts of Beef, Pork, Lamb, & Veal - 145° F
 All Poultry (whole or ground) - 165 F
 Reheating leftovers - 165° F

19. Escherichia Coli (E-Coli)
Sources:
 raw/undercooked beef,
 especially hamburger and
 unpasteurized milk.
 Symptoms
 nausea,
 vomiting,
 severe bleeding diarrhea and
 abdominal cramps;
 usually lasting 5-10 days.
 Can cause death in children and the elderly.

20. Escherichia Coli (CONT...)
 Prevention
 Thoroughly cook ground beef
 Avoid unpasteurized milk
 Wash hands carefully
 Wash fruits and vegetables thoroughly, especially those that will not be
cooked.

21. Hepatitis A- Virus
Sources:
 Oral fecal contact
– when hands are not washed thoroughly after using the restroom,
 Shell fish in sewer polluted waters.
Symptoms
 appetite loss,
 nausea,
 vomiting and
 fever.
 After 3-10 days patients can develop jaundice and can lead to liver
damage.

22. Hepatitis A- Virus (CONT...)
 Prevention:
 Practice good hygiene
 Thoroughly wash your hands often to help protect yourself from infection.
 Wash after using the toilet, before preparing food or eating, and after changing a
child's diaper.
 Also, don't share towels, eating utensils or toothbrushes.
 The hepatitis A vaccine can prevent infection with the virus.