Power point focusing on the harmful bacteria found in food industries and at home that could cause serious food poisoning. Aimed for students taking A2 Food Technology
Power point focusing on the harmful bacteria found in food industries and at home that could cause serious food poisoning. Aimed for students taking A2 Food Technology
Food poisoning in any manner is harmful to health. The primary symptoms of food poisoning is nausea, vomiting and diarrhea. The document explains the various types of food poisoning, how to recover from food poisoning and one can avoid food poisoning.
Keep your hands tidy when cooking or eating food. Do keep the remaining food in the refrigerator or heat it before consuming.
Also take precaution while buying meat, fish, egg and other biodegradable food products because those are the food products which are easily get affected by bacteria which can enter our intestine on consuming.
Food poisoning in any manner is harmful to health. The primary symptoms of food poisoning is nausea, vomiting and diarrhea. The document explains the various types of food poisoning, how to recover from food poisoning and one can avoid food poisoning.
Keep your hands tidy when cooking or eating food. Do keep the remaining food in the refrigerator or heat it before consuming.
Also take precaution while buying meat, fish, egg and other biodegradable food products because those are the food products which are easily get affected by bacteria which can enter our intestine on consuming.
Food Safety Education Month- Steps to Avoid Food Poisoning EPIC Health
Food poisoning is very common but preventable if precautions are taken. Check these slides to keep yourself aware of the possible complications and how they can be avoided.
food poisoning, The Main Food Poisoning BacteriaHaroonMansha2
Food poisoning is an acute illness, usually of sudden onset, brought about by eating contaminated or poisonous food. The symptoms normally include abdominal pain, diarrhoea, nausea, vomiting and fever.
It may be caused by:-
bacteria or their toxins
chemicals including metals
plants or fish
viruses
mycotoxins
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
2. SALMONELLA
Is a genus of rod-shaped, Gram negative, spore forming
bacteria.
Incubation period: 12-72 hours
Duration f Illness: 4-7 days but can cause more serious illness
in older adults, infants and persons with chronic diseases.
Symptoms: Diarrhoea, fever, abdominal cramps and vomiting
Sources: Contaminated eggs, poultry, meat, unpasteurised
milk and juice, cheese, contaminated raw fruits and
vegetables.
To prevent contamination:
Cook foods above the ‘danger zone’ (5-65°C) to kill micro-
organisms
Wash hands thoroughly
Keep food properly refrigerated
Separate cooked and uncooked food, and use separate
utensils for each.
3. LISTERIA MONOCYTOGENES
Is a Gram-positive bacterium found in soil and water and some
animals, including poultry and cattle.
Incubation period: 3-70 days
Duration to illness: Days to weeks
Symptoms: Fever, stiff neck, confusion, vomiting, sometimes
diarrhoea.
Sources: Refrigerated pates or meat spreads, unpasteurised milk
and day products, raw sprouts, ready-to-eat deli meats and hot
dogs.
Who’s at risk: Older adults, pregnant women, people with certain
diseases (cancer, liver disease, HIV/AIDS). Due to frequent
pathogenetically, causing meningitis in newborns, pregnant mothers
are advised not to eat soft cheeses (brie and feta for example).
To prevent contamination:
Do not drink raw (unpasteurized) milk, and do not eat foods that
have unpasteurized milk in them.
Wash hands, countertops, and utensils after handling and preparing
uncooked foods.
Keep uncooked meats, poultry separate from vegetables, fruits,
cooked foods, and ready-to-eat foods.
4. CAMPYLOBACTER
Is a genus of bacteria that are Gram-negative, spiral in shape
and microaerophilic.
Sources: Raw and uncooked poultry, unpasteurised milk,
contaminated water.
Symptoms: Diarrhoea, cramps, fever and vomiting, diarrhoea
may be bloody.
Incubation period: 2-5 days
Duration of illness: 2-10 days.
To prevent contamination:
Always cook meat, especially poultry, to safe minimum
temperatures.
Keep raw meat separate from other foods.
Do not drink unpasteurised milk.
5. STAPHYLOCOCCUS AUREUS
Type of bacteria commonly found on the skin and hair as well
as in the noses and throats of people and animals. Cause
food poisoning when a food handler contaminates food and
then the food is not properly refrigerated.
Sources: Salads, such as ham, egg, tuna, chicken, potato,
and bakery products, such as cream-filled pastries and cream
pies
Incubation period: 1-6 hours
Duration of illness: 24-48 hours
Symptoms: Nausea, vomiting, diarrhoea, loss of appetite,
sever abdominal cramps, mild fever
To prevent contamination:
Wash hands and under fingernails vigorously with soap and
water before handling and preparing food.
Keep kitchens and food-serving areas clean and sanitized.
Store cooked food in a wide, shallow container and refrigerate
as soon as possible.
6. ESCHERICHIA COLI (E COLI)
Is a Gram-negative bacillus which can grow both aerobically
and anaerobically.
Sources: Gut of humans and warm-blooded animals, sewage,
water and raw meat.
Symptoms: Abdominal cramps, vomiting, diarrhoea and in
some people haemorrhagic colitis (bleeding of the bowel).
Occasionally however, particularly in young children,
haemolytic uraemic syndrome (HUS) develops. This is a
condition which leads to kidney failure and death is 5-10% o
cases. HUS takes 1 – 2 weeks to develop.
Incubation period: 1-6 days
Duration of Illness: 5-10 days
To prevent contamination:
Hygienic slaughtering practices reduces contamination of
carcasses by faeces
Vulnerable populations (e.g. Children or Elderly) should avoid
consumption of raw/ undercooked meat or milk/ milk products.
Cook all meat to at least 72°C.
Wash fruit and vegetables.
7. CLOSTRIDIUM PERFRINGENS
It is an anaerobic, spore forming bacillus. Food poisoning caused by
this bacterium is due to eating a food containing large numbers of
living bacteria which subsequently release a toxin in the intestine.
Sources: Raw meat and poultry – bacteria from raw meat may
spread to cooked food through cross contamination. Food handlers,
insects and reheated food can contaminate.
Symptoms: Nausea, Abdominal pains, Diarrhoea and Vomiting
(although this is rare)
Incubation period: 8-22 days
Duration of Illness: 12-48 hours
To prevent contamination:
Since this bacteria form heat-resistant spores it cannot be assumed
that the bacteria are killed during cooking. In order to lower the risk
of clostridium perfringers, the following precautions should be taken:
Joints of meat (+3Kg) should be cut into smaller pieces before
cooking.
Raw and cooked meats stored separately.
Reheating of meat should be avoided if possible. If necessary the
meat should be heated and served quickly.
8. CLOSTRIDIUM BOTULINUM
A Gram-positive, anaerobic, spore-forming bacillus.
Produces an exotoxin whilst growing in food and is one of the
most lethal poisons known.
Illness caused by the organism Botulism.
Sources: Soil, some fish and vegetables and some canned,
bottled and vacuum packed foods.
Symptoms: Toxin affects central nervous system. Early
symptoms include double vision, difficulty with speech,
headache and dizziness.
Incubation period: 18-36 hours
Duration of Illness: 1-8 days
To prevent contamination:
Botulinum toxin is destroyed by heat. Heating to 80°C for 15
minutes is sufficient to destroy the toxin.
9. BACILLUS CEREUS
A Gram-positive, spore-forming, aerobic bacillus.
It produces a heat-resistant exotoxin which is released into
food. The toxin can survive for 1.5 hours at 121°C.
Sources: Soil, dust and water. Frequently present in cereal
foods – particularly rice and cornflour. Some rice dishes
(boiled and fried) and milk puddings.
Symptoms: Vomiting, abdominal pains and some diarrhoea.
Incubation period: 1-6 hours
Duration of Illness: 6-24 hours
To prevent contamination:
Rice dishes, milk puddings and cornflour sauces should be
cooled quickly (within 90 minutes).
Re-heating food should be heated quickly and thoroughly and
served as soon as possible.