Food Safety - seminar

1. FROM FARM TO PLATE, MAKE
FOOD SAFE
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2. Lesson plan
 Speaker : Dr. Rashmi P K
 Chairperson : Dr. Pretesh Kiran
 PG teaching activity : Lecture/ Discussion
 Type of session : Seminar
 Title : WHO theme 2015 : From farm to plate, make
food safe
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3.  Date : 25-4-2015, Monday
 Time : 09:30 am
 Venue : MUSEUM HALL, DoCH
 A-V Aids : Power Point presentation, Laptop, LCD
projector, Blackboard and chalk.
 Audience : Postgraduate students & Faculty
Department of Community Health, SJMC, Bangalore.
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4. Objectives
At the end of this session, the audience should be able to
1. Describe the WHO theme 2015
2. Define food safety
3. Describe the five keys to food safety and their
importance
4. Describe the challenges in food safety
5. Describe where the food gets contaminated and
effect of food contamination
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5. Questions asked
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6. Contents
 Introduction to WHO themes 3 mins
 Different world health day themes 2 mins
 Introduction to food safety 10 mins
 History 5 mins
 Burden of food borne illnesses 5 mins
 5 keys of food safety 15 mins
 Challenges to food safety 5 mins
 Food contamination 10 mins
 Conclusion 5 mins
 Total 60 mins
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7. WHO theme
 The World Health Day is a global health awareness
day celebrated every year on 7 April
 It is held to mark the founding of WHO
 It is seen as an opportunity by the WHO to draw
worldwide attention to a subject of major importance
to global health each year
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8. World health day 2010
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9. World health day 2011
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10. World health day 2012
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11. World Health day 2013
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12. World health day 2014
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13. Food safety - Introduction
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14. WHO theme – Food safety
 The WHO is promoting improvement of food safety as
part of the 2015 World Health Day campaign.
 Unsafe food — food containing harmful bacteria,
viruses, parasites or chemical substances — is
responsible for more than 200 diseases, and is linked
to the deaths of some 2 million people annually,
mostly children.
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15. Food poisoning in a school at Bihar kills 20 children
Each year
diarrhoea kills
around 760 000
children under
five
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16. What is food safety?
 Food safety is a scientific discipline describing
handling, preparation, and storage of food in ways that
prevent foodborne illness.
 This includes a number of routines that should be
followed to avoid potentially severe health hazards
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17.  Food safety considerations include :
‒ The origins of food
‒ Practices relating to food labeling
‒ Food hygiene
‒ Food additives
‒ Pesticide residues
‒ Policies on biotechnology and food
‒ Guidelines for the management of governmental
import and export inspection and certification
systems for foods
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18. Organizations set up to ensure
food safety in India
 FSSAI
 Codex alimentarius
 HACCP
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19. History
 Ancient Egyptians were most probably the first to
develop the silo, a storage tank designed to hold grain
harvested from the fields
 Romans salted their
perishable items to
preserve them
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20. Burden of unsafe food
 Each year diarrhoea kills around 760 000 children
under five.
 A significant proportion of diarrhoeal disease can be
prevented through safe drinking-water and adequate
sanitation and hygiene.
 Globally, there are nearly 1.7 billion cases of diarrhoeal
disease every year.
 Diarrhoea is a leading cause of malnutrition in
children under five years old.
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21. Scenario in developing countries
 Most of the diarrhoeal diseases occur in developing
countries
 Significant proportion of this is food-borne
 In developing countries, as resources are scarce, food
control issues usually receive low priority in public
health programmes.
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22. A vicious cycle
Lack of information
and resources
Underestimation of
the problem
No resources allotted
to food safety
measures or
surveillance
No data on burden of
disease
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23. WHO five keys to food safety
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24. 9/6/2015 24

25. Keep clean
 Dangerous microorganisms are found in soli, water,
animals and people
 These organisms are carried on hand, wiping cloths
and utensils
 Slightest contact can transfer them to food and can
cause foodborne diseases
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26. Pathogens
 The list of foodborne agents that have emerged in the
past three decades includes
a) bacteria
b) viruses
c) parasites
d) biotoxins
e) prion
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27. Bacterial Algal
Arcobacter butzleri
*
Pseudo-nitzschia pungens
*
(domoic
acid-producing)
Campylobacter jejuni
*
Parasitic
Campylobacter fetus
*
Cryptosporidium
*
Cronobacter sakazakii Cyclospora cayetanensis
E. coli O157:H7
*
Sarcocystis
*
E. coli, non-O157 STEC
*
Trypanosoma cruzi
*
E. coli, enteroaggregative/STEC Viral
E. coli, other diarrheagenic Astrovirus
Listeria monocytogenes
*
Caliciviridae (norovirus and sapovirus)
Vibrio cholerae O139, toxigenic
*
Hepatitis E
*
Vibrio vulnificus
*
Nipah virus
*
Vibrio parahaemolyticus
*
Rotavirus
Yersinia enterocolitica
*
Fungal
Yersinia pseudotuberculosis
*
Aspergillus flavus aflatoxin
Prion Agent
new Variant Creutzfeld Jacob Disease
*
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28.  It is essential to wash hands with soap and water after
going to toilet along with washing and sanitizing all
surfaces and equipments used in food preparation
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29. Separate raw and cooked foods
 Raw foods like meat, poultry and seafood can contain
dangerous microorganisms
 Hence necessary to separate raw and cooked foods, use
separate equipment and utensils such as knives and
cutting boards for raw and cooked food
 This is done to avoid cross contamination
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30. 9/6/2015 30

31. Cook thoroughly
 Proper cooking kills almost all microorganisms
 Cooking food above 70 degree celsius can ensure safe
consumption
 Food that require special attention include minced
meats and large joints of meat and poultry
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32. Keep food at safe temperatures
 Microorganisms can multiply very quickly if food is
stored at room temperature
 By storing food below 5⁰C or above 60⁰C, the growth of
microorganisms is slowed down or stopped
 It is necessary to :
a) Keep food at safe temperatures
b) Not leave cooked food for more than 2 hours at room
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33. c) Refrigerate cooked food below 5⁰C
d) Consume food that is piping hot
e) Do not store food in the refrigerator for long
f) Do not thaw food at room temperature
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34. Use safe water and raw materials
 Raw materials like water or ice can be contaminated
with dangerous organisms and chemicals
 Toxic chemicals can be formed in damaged and
mouldy food
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35. To prevent contamination,
 Use safe water
 Select fresh and wholesome food
 Choose foods processed for safety like pasteurised milk
 Wash fruits and vegetables especially if eaten raw
 Do not use packaged foods beyond expiry date
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36. Challenges to food safety
1. Changes in food production and consumption
2. Changes to the environment/ development
3. Poverty and pollution
4. Travel and migration
5. Trade in food, animal feed and animals
6. New and emerging pathogens
7. Antimicrobial resistance
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37. Changes in food production and
consumption
Changes in food production
Modern agricultural practices :
1. Agribusiness
2. Industrial agriculture/ Intensive farming
3. Organic farming
4. Mechanised agriculture
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38. Organic farming
 Organic farming methods combine scientific
knowledge of ecology and modern technology with
traditional farming practices based on naturally
occurring biological processes
 Ex: Encouraging predatory beneficial insects to control
pests by serving them nursery plants
 Encouraging beneficial microorganisms
 Rotating crops to different locations from year to year
to interrupt pest reproduction cycles
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39.  Planting companion crops and pest-repelling plants
that discourage or divert pests;
 Using biologic pesticides and herbicides
 Using stale seed beds to germinate and destroy weeds
before planting
 Using insect traps to monitor and control insect
populations.
 Using physical barriers, such as row covers
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40. Changes in food consumption
 Indian diet is diversifying with fruit/vegetable and
animal-based food share increasing and cereal and
pulses declining
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41. Trends in Per Capita Consumption
of Calories, Protein and Fats
0.0
10.0
20.0
30.0
40.0
50.0
60.0
70.0
80.0
90.0
100.0
2050.0
2100.0
2150.0
2200.0
2250.0
2300.0
2350.0
2400.0
Protein/Fat(Gams/Day)
KCalories/Day
Protein Gr / Day Fat Gr / Day Calorie KCal / Day
Linear (Protein Gr / Day) Linear (Fat Gr / Day) Linear (Calorie KCal / Day)
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42. Changes to the environment
 Economic and technical developments have
introduced new foods
 New production systems or environmental changes
increase access to certain foods.
 The food chain has become longer and more complex,
thus increasing opportunities for contamination.
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43. Poverty and pollution
FOOD
CONTA
MINATI
ON
Environmental
contamination
poor social
conditions
lack of safe
food
preparation
facilities
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44. Travel and migration
 Travellers can spread disease rapidly to new and
distant environments
 Immigrants introduce new foods and dietary habits
into new regions
 Travellers are more prone to food – borne illnesses
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45. Trade in food, animal feed and
animals
 Globalization, facilitated by the liberalization of trade,
has led to increasing number of cases where the rapid
movement of food of plant and animal origin has
contributed to the spread of food-borne problems to
new areas
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46. Food contamination
“CONTAMINANT” means any substance, whether or
not added to food, but which is present in such food as
a result of the production (including operations
carried out in crop husbandry, animal husbandry or
veterinary medicine), manufacture, processing,
preparation, treatment, packing, packaging, transport
or holding of such food or as a result of environmental
contamination and does not include insect fragments,
rodent hairs and other extraneous matter - FSSAI
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47. Types of contaminants
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Air
Radionuclides (137Caesium,
90Strontium)
Polycyclic aromatic
hydrocarbons(PAH)
Water
Arsenic
Mercury
Soil
Cadmium
Nitrates
Perchlorates
Packaging materials
antimony
tin
lead
perfluorooctanoic acid
semicarbazide
benzophenone
thioxanthone

48. Processing/cooking
equipment
Naturally occurring
toxins
 Copper or other metal
chips
 Lubricants
 Cleaning and sanitizing
agents
 mycotoxins
 phytohaemagglutinin
 pyrrolizidine alkaloids
 Grayanotoxin
 mushroom toxins
 scombrotoxin (histamine)
 ciguatera
 shellfish toxins
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49. Food can get contaminated during :
 On-farm production
 Slaughtering or harvesting
 Processing
 Storage
 Transport
 Distribution
FOOD PRODUCTION CHAIN
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50. 9/6/2015 53

51. On farm level
Irrigated with
sewage water!
Sprayed with
harmful
pesticides
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52. Injected with
hormones/
colouring
agents
Washed with
sewage water
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53. Slaughtering or harvesting
 What are the wrong things being followed in this
picture?
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54. Processing
 Food processing is the transformation of raw
ingredients, by physical or chemical means into food,
or of food into other forms
 It involves activities such as :
 Mincing and macerating
 Liquefaction
 Emulsification
 Cooking (such as boiling, broiling, frying, or grilling);
 Pickling, pasteurization
 Canning or other packaging
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55. Hazards during processing
 Chemical reactions occur between natural and/or
added food constituents
 Metal chips from processing equipment can
contaminate food
 Carcinogenic elements like nitrosamines and
mutagenic and polycyclic aromatic hydrocarbons
(PAH) can get added to the food
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56. Packaging
 Antimony, similar to arsenic and others like tin, lead,
bisphenol A and BPA are chemicals used to make
plastic and epoxy resins.
 Wrappers from fast food restaurants and microwave
popcorn wrappings are thought to harbor many
dangerous chemicals to humans as well
 BPA damages the reproductive systems, causes brain
damage, breast and prostate cancers
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57. Storage
 Contamination during storage can occur due to :
 Faulty equipment
 Improperly sealed food items
 Not storing food items in a particular
temperature
 Rodents, pests due to poor infrastructure
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58. Transport and distribution
 Food can get contaminated during transport and
distribution in the following ways :
1. Tampering
2. Not maintaining the required temperature
3. Cross contamination
4. Improper packing
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59. So how do we keep food safe from
farm to plate?
 On farm level
1. Promote organic farming
2. Educate the farmers about the use of pesticides
and the levels that are permissible
3. Avoid using sewage water for growing crops or
cleaning crops
4. Make sure that the farm is not situated near a
sewer or a garbage bin
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60. Slaughtering Processing
 Follow rules laid by FSSAI
at slaughterhouses
 Keep the animals separate
from slaughter houses
 Use PPEs
 Check level of bacteria per
ml of food packed
 Use adequate sealing
methods
 Donot tamper with the
sealed items
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61. Storage
 Canned or packaged foods should be used in rotation, with
the oldest used first
 Cereals, flour, sugar and other dried foods should be stored
in sealed containers to stop the access of pests
 When containers with re-sealable lids are opened, such as
sauce bottles, pickle and jam jars, the lid should be put
back tightly if all of the food is not used. Check the label
for storage instructions as some foods must be stored in the
fridge after opening
 If the contents in cans are high risk/high moisture foods
such as fruit, vegetables or meat this container should be
kept in the refrigerator
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62. Transport and distribution
 Keep food in the right temperature
 Check equipments regularly
 Clean the vehicle after every delivery to prevent cross
contamination
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63. Correct food handling rules
 Wash hands with soap and water before handling food
 Do not smoke while preparing food
 Handle food with tongs, a spoon or some other utensil
which is clean
 When sneezing or coughing always cover the face with
a tissue or the hands and turn away from the food.
Wash hands immediately after as they may have been
contaminated
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64.  If food has to be left standing in the open for a few
minutes during preparation always cover it with a lid,
clean cloth or cling wrap
 Do not let raw high risk foods touch other foods
 Always clean and sanitise utensils and benches/work
surfaces used to prepare high risk foods immediately
after the food has been prepared
 Avoid preparing food for others if you have diarrhoea
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65. Conclusion
 Emerging food-borne problems will not be solved by
individual countries acting in
isolation, no matter how high their levels of expertise
and food control
 It is a global issue
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66. Following steps can be followed to
ensure food safety
• Food- borne illnesses should be
investigated and reportedSurveillance
• Newer methods of identification of food
borne illnesses should be developed
• Newer measures to ensure food safety
Research
• Through this, a global information system
should be established
Sampling
and analysis
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67. Contd..
• Countries need an efficient national food
control system to enable them to fulfil their
roles in identifying and controlling
emerging food-borne problems
Food control
systems
• The application of Codex General Principles
of Food Hygiene and of the HACCP system
should be promoted
Risk analysis
• Information education and communication
should be provided to all consumers, food
handlers and food suppliers
Communication
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