Food borne diseases is any diseases resulting from the consumption of contaminated food, pathogenic bacteria viruses or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms.
The Etiology of Food borne diseases
Food-borne diseases are those diseases that are the result of exposure to pathogenic microorganisms, such as bacteria, viruses and parasites, which tend to have acute effects on human health.
However chronic, and in some cases acute, food-borne illness may also be caused by the presence of various chemical substances including residues of pesticides and veterinary drugs, unlawful food additives, mycotoxins, bio toxins and radionuclides that enter the food intentionally or unintentionally.
The problems: Due to consumption of contaminated food and its detrimental effect on human health.
Observations of FBD
WHO estimates that one in three people worldwide suffer from a food-borne disease every year.
1.8 million die from severe food and waterborne diarrhea ,related illness
Most of these illnesses are due to microorganisms and chemical contaminants, which may occur naturally or be introduced at some point along the food chain.
Campylobacter and Salmonella species account for over 90% of all reported cases of bacteria related to food poisoning worldwide.
As most cases of food borne disease are not reported, the true dimension of the problem is unknown.
Today food safety is one of WHO’s top eleven priorities
Dnagers of Food Borne Diseases
Individual :
Loss of family income
Medical expenses
Cost of special dietary needs
Death or funeral expense
Establishment :
Loss of customers and sales
Increase insurance premiums
Lowered employee morale
Increase employee turn over
Food Saftey and Security
The World Food Summit, organized by FAO in 1996, recognized that access to safe food is in itself an element of food security,
The World Health Assembly Resolution on Food safety from May 2000 stated that :
Everyone should have the right to an adequate supply of safe, nutritious food ,
Encourages WHO member states ‘‘to implement and keep national and, whenappropriate, regional mechanisms for food borne disease surveillance’’
Governments should take the necessary steps to ensure the availability of safe food for all in order to sustain the health and economic development of their people.
Classification of Food Borne Diseases
Food borne infection: caused due to the-
Entrance of pathogenic microorganisms contaminating food into the body.
Body reacts by raising temperature e.g.- fever
Longer incubation period.
Food borne intoxications: Caused by consumption of food containing bio-toxicants, metabolic products, poisonous substance.
Main cause of Food Borne Diseases
Cross Contamination- occurs when microorganisms are transferred from one surface or food to another.
Time temperature abuse- Happens when the food is exposed to Temperature Danger Zone (41⁰F - 140⁰F) for more than 4 hrs.
Poor personnel hygiene- Food handlers are carriers of disease causing bacteria. Food service personnel can contaminate food.
Types of Food Contamination
Biological Contaminants: A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins) Examples: Sea food toxins ,Mushroom toxins
Chemical Contaminant : A chemical substance that can cause food borne illness. Substances normally found in restaurant. Examples: Toxic metals, Pesticides
Physical Contaminants: Any foreign object that accidentally find its way into food .Examples: Hair, Staple wire, Dust
Biological Contaminants
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