Food safety and foodborne diseases Grade 4 MAPEH
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This document discusses food safety and foodborne diseases. It outlines four key steps to food safety: clean, separate, cook, and chill. These steps are meant to prevent foodborne illnesses by proper handling, preparation, and storage of food. The document then discusses several common foodborne diseases caused by contaminated food or water, including diarrhea, typhoid fever, dysentery, amoebiasis, and food poisoning.
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Food safety and foodborne diseases Grade 4 MAPEH
- 2. FOOD SAFETY –The scientific discipline describing the handling, preparation and storage of food in ways which prevents foodborne illnesses.
- 3. FOOD SAFETY STEP 1: CLEAN -Wash hands and surface often
- 4. FOOD SAFETY STEP 2: SEPARATE - Separate raw meat from other foods
- 5. FOOD SAFETY STEP 3: COOK - Cook to the right temperatures
- 6. FOOD SAFETY STEP 4: CHILL - Refrigerate foods promptly
- 7. FOODBORNE DISEASES Are illnesses or irritations of the gastrointestinal tract caused by food and beverages that contains harmful bacteria, parasites, viruses or chemicals
- 8. Diarrhea –Characterized by loose watery stools or frequent need to have a bowel movement –CAUSES: Bacteria and parasites from contaminated food or water, Food intolerances and sensitiveness
- 9. Typhoid Fever –A bacterial infection that can lead to high fever diarrhea and vomiting caused by salmonella typhi.
- 10. DYSENTERY –Blood diarrhea or any diarrheal episode in which the loose or watery stool contains visible red blood
- 11. AMOEBIASIS –Parasitic infection of the intestines
- 12. FOOD POISONING –It is caused by eating contaminated food, infectious organisms including bacteria, viruses and parasites or their toxins
Editor's Notes
- Bacteria can be spread throughout the kitchen and get onto hands, cutting boards, utensils, counter tops and food
- Poor personal hygiene contributes to approximately 50% of all foodborne illness outbreaks. Cross-contamination can occur when bacteria are spread from one food product to another This is especially common when handling raw meat, poultry, seafood and eggs The key is to keep these foods - and their juices - away from ready-to-eat foods
- Cooking kills bacteria by breaking down their cell walls and destroying enzymes. Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause illness
- Food can be contaminated by: Animals – manure, saliva or disease microorganisms within the animals Humans – from infected hands that touch the food we eat Soil – contaminated by animal droppings, which can be transferred to the crops that we eat and also by normal soil residents Water – contaminated by animal droppings, which can be transferred to humans when the water is consumed or sprayed on crops
- Example: Lactose intolerance
- A kind of bacteria-This bacteria attaches to the lining of the intestines and releases digestive enzymes. Passed on through contaminated food and drinking water and it is more prevalent to places where handwashing is less frequent. It can also be passed on by carriers who do not know that they carry the bacteria
- As the body’s response to unwanted visitor on the digestive system Food and water contaminated by human feces ( sewage mixes with drinking water) Fruits and vegetables grown with contaminated water People who doesn’t wash their hands after using the comfort room or after changing diapers
- Loose stool, abdominal cramping, and stomach pain Due to poor sanitary Water contaminated with infected feces Food that is usually raw and that has been handled by an infected person Those who do not wash their hands properly after going to the toilet
- If food is incorrectly handled or cooked Raw, raedy-to-eat foods because these foods aren’t cooked before eating and harmful organisms aren’t destroyed