During the last many decades, much more awareness has become subjected to the quality and safety of our foods. It is influencing mainly because of regular occurrence of foodborne diseases, large-scale breakouts and all these are happening due to undesirable degrees of chemical threats in our foods. Food safety mishaps have unquestionably led to a loss of trust regarding customers and also have developed misperception on the subject. Technical harvesting involving farming using artificial additives and chemical preservatives to enhance flavor, appearance, and shelf-life, and also evaluating new technologies which will in long run affect agricultural production are especially things that are establishing distrust. Therefore, the rapid improvements in our science and technology are always influencing the natural production and supply. Restoring the trust of customers and also establishing an international agreement among stakeholders on the appropriate degree of risks and the safety precautions for successfully dealing with these risks is still the crucial challenge for the 21st century.

1. Food
Safety
Management

2. Controls required to prevent
physical and chemical
contamination of food

3. Methods of Control
Physical or chemical?
 Physical control involves heat maintenance,
irradiation, filtration and mechanical
removal
 Chemical control involves the proper use of
microbial chemicals
 Depends on the hazardous situation
 Degree of control and proper
maintenance required

4. Controlling Physical
Contaminations
 Wear hair restraint
 Avoid wearing jewelry when
preparing, cooking and
holding foods
 Develop hygienic personnel
 Clean can openers regularly
 Sharp object, metals and
other non food materials are
removed carefully

5. Controlling
Chemical
Contaminations
 Careful labeling, storage and
use of cleaning products
 Professional pest control
 Control of maintenance staff
 Control use of metallic
containers for storage and
cooking

6. Characteristics of food poisoning and
food borne infections

7. List of food poisoning and
food borne infections
Different types of microorganisms specially
bacteria and viruses cause serious food
poisoning and food borne infections. These
includes-
 Salmonella
 Nor virus (Norwalk Virus)
 Campylobacter
 E. coli
 Listeria
 Clostridium perfringens

8. Characteristics of food poisoning
and food borne infections
 Salmonella cells are Gram-negative,
nonsporulating. Facultative anaerobic, motile rods.
They are killed by pasteurization temperature
and time and also sensitive to low PH. They can
survive in a cold and dry states for a long time.
 Nor virus cause epidemic gastroenteritis. It
replicate in human intestinal mucosal cells to
produce gastroenteritis.
 Campylobacter infection in foods has the source
of animal, especially raw milk. Contaminated
poultry are responsible for more than half of the
Campylobacter infection.

9. Characteristics of food
poisoning and food borne
infections
 E. coli is found in normal parts of human and
animal. When E. coli gets out of the digestive
tract is causes urinary tract infections, traveler’s
diarrhea and nosocomial infections.
 Listeria usually grows well in cool, damp
environments like under refrigeration. If this
infection spreads to the nervous system,
headache, stiff neck, confusion, loss of balance
or convulsions may occur.
 Clostridium perfringens cause traumatic open
wounds that leads to muscle damages and
contamination with dirt etc. It obligate anaerobic

10. Controlling food-borne illnesses

11. List of food borne
illness B. cereus food poisoning
 Diarrhea, fever, abdominal cramps,
vomitingBotulism
 Perfringens food
poisoning
 Intestinal
cryptosporidiosis
 Watery diarrhea, abdominal cramps,
nausea, vomiting, fever, E.
coli infection
 Hemorrhagic colitis
or E. coli O157:H7 infection
 Hepatitis
 Listeriosis and many more.

12. Controlling Food borne
illnesses
WHO’s five keys to safer food
are
 Keep clean
 Separate raw and cooked
food
 Cook food thoroughly
 Keep food at safe
temperature
 Use safe water and raw
materials
These are the basics to fight

13. Reference
 Anon. (1997) Recommended International Code of Practice.
General Principles of Food Hygiene. Codex Alimentarius
Commission, 1-1969, Rev. 3.
 Mackey, B. M., Pritchet, C., Norris, A. and Mead, G. C. (1990) Heat
resistance of Listeria: strain differences and effects of meat type
and curing salts. Letters in Applied Microbiology
 U.S. Food & Drug. (2016). Foodborne Illnesses: What you need
to know.

14. Thank You