Assignment-2

Topic: Maintaining Food Safety Is the Key to Prevent Variety of Foodborne Diseases

Course Code: POP201

Section: 2

Semester: Spring 2021

Submitted To:

Dr. Marzia Zaman Sultana

Senior Lecturer

Department of Social Relations

Submitted By:

Name: Sohan Hossain

ID: 2019-3-10-028

Department of Business Administration

Date of Submission:

10 April, 2021
Introduction:

Food is any substance consumed to provide nutritional support for the body. It is usually of plant
or animal origin and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins,
or minerals. So, Food has been recognized as essential for human beings in health and disease.
Food is a potential source of infection and is liable to contamination by microorganisms during
its journey from the producer to the consumer. In its broadest sense, food hygiene implies
hygiene in the production, handling, distribution, and serving of all types of food. Food hygiene's
primary aim is to prevent food poisoning and other food-borne illnesses. So, we have to eat
balanced diet food for a healthy and disease-free life. But if the food is not safe and free from
harmful bacteria, substances, it will make our body weak. It will cause food-borne diseases.

Foodborne Diseases

A disease, usually either infectious or toxic in nature, is caused by agents that enter the body
through food ingestion is known as foodborne disease. With the increase in urbanization,
industrialization, tourism, and mass catering systems, food-borne diseases are on the rise
throughout the world

Here are some foodborne disease due to various pathogen:

(1) Bacterial diseases:

Typhoid fever, Paratyphoid fever, Salmonellosis, Staphylococcal

intoxication, Cl. perfringens illness, Botulism, B. cereus Food Poisoning, E.coli diarrhea, Non-
cholera vibrio illness, V.parahaemolyticus infection, Streptococcal infection, Shigellosis
Brucellosis

(2) Viral diseases:

Viral hepatitis, Gastroenteritis

(3) Parasites
 Taeniasis Hydatidosis, Trichinosis, Ascariasis, Amoebiasis, Oxyuriasis

Measures of Food Safety:

For a healthy lifestyle, we need to maintain food measurement. Food measurement can help the
food from being infected by bacteria, viruses, and other food pathogens. If we do not follow the
steps, the food will become infected by the food pathogen. Moreover, if we consume that food, it
will make us sick. It can cause foodborne diseases. This step can help store the food and save us
from sickness. They are given below-

 Keep Clean: Firstly, washing hands and foods are the main thing for a healthy life. We
have to wash hands after using the toilet as germs can come with us. We need to wash
hands and the kitchen equipment before the food processing. Also, we need to sanitize
them properly while cleaning to protect the kitchen from insects and germs. We also need
to clean the food properly.
 Separate raw and cooked food: We should separate raw and cooked food. Natural foods
contain different microorganisms, which is dangerous for our health. So, while we cook
or store any food, we should check and separate the food properly. We can keep raw food
in a container or box to store, and that should be separately kept. Using any tools or
utensils for cooking, we must keep in mind that we should clean them after using them.
 Cook Thoroughly: We should boil and cook food properly. Sometimes half-cooked food
can cause foodborne diseases. While frying any food, we need to check the inside
because it should not be pink inside. And we have to boil any stew or soup until it
reached 70℃. If we cannot understand, for that we can use a thermometer.
 Keep Food at Safe Temperatures: Microorganisms can improve their growth between
5℃ to 60℃. It is the best temperature for their development. We should not keep any
food at room temperature for 2 hours, and we should not keep frozen food at room
temperature. And keeping food in the refrigerator for a long time is not also good. We
should keep them in mind too.
  Use safe water and raw materials: We need to use safe water to clean the food. We
should avoid expired food. Eating fresh food is good for the health, and we need to wash
food if it is raw. Processed food is good as it is safe from germs.

Safety Measures Can Prevent Foodborne Diseases

Food measures can help to prevent foodborne diseases. This can be achieve by adopting certain
steps which are given below:

 Putting up a sanitary barrier: segregation of faeces by imposing up a barrier is

known as sanitary barrier. This barrier can be provided by sanitary latrine and a
disposal pit. We can break the diseases cycle by this at various level:
segregation of faeces. Protection of water supplies, protection of foods, personal
hygiene and control of files.
 Pasteurization of milk: Pasteurization may be defined as the heating of milk to
such temperatures and for such periods as are required to destroy any pathogens
that may be present while causing minimal changes in the composition, flavor,
and nutritive value.
 Prevention of adulteration of foods: Adulteration of foods is an age-old
problem. It consists of many practices, e.g., mixing, substitution, concealing the
quality, putting up decomposed foods for sale, misbranding or giving false labels,
and adding toxicants. Adulteration results in two disadvantages for the consumer:
first, he is paying more money for a foodstuff of lower quality; secondly, some
forms of adulteration are injurious to health, even resulting in death, for example,
adulteration of mustard oil with argemone oil causing epidemic dropsy or
adulteration of edible oils with trycresyn phosphate (TCP) resulting in paralysis
and death.

Conclusion
While several viruses are associated with foodborne illness and transmission, they are of primary
concern. Increased awareness of the importance of good food hygiene practice and training in the
production and handling of foods is necessary to minimize foodborne viral illnesses. Improving
the detection methods of viruses will allow for better monitoring of viruses in food and help
improve the safety of those foods commonly associated with foodborne viral illnesses.

References
PARK, K. (2019). PARK' TEXTBOOK OF PREVENTIVE AND SOCIAL MEDICINE. JABAPUR, PUNE: M/s
BANARSIDAS BHANOT.

Zaman, D. M. (2021). Food Safety. Dhaka.