1) Definition of food and food

sanitation
 FOOD
• Edible or potable substance (usually of animal
or plant origin),
• Consisting of nourishing and nutritive
components such as carbohydrates, fats,
proteins, essential mineral and vitamins,
• When ingested and assimilated through
digestion sustains life, generates energy, and
provides growth, maintenance, and health of
the body.
 FOOD SANITATION
• Conditions and measures that are necessary from
production to consumption of the food to ensure
that it is safe and fit for human consumption.
• Food can become contaminated at any point
during slaughtering or harvesting, processing,
storage, distribution, transportation and
preparation.
• Lack of adequate food hygiene can lead to
foodborne diseases and death of the consumer.
 Discuss harmful agents that cause
harmful effects through food &
foodborne diseases, their prevention
and control
• Foodborne illnesses are infections or irritations
of the gastrointestinal (GI) tract caused by the
consumption food or beverages that contain
harmful bacteria and/or toxins, parasites,
viruses, or chemicals.
• Common symptoms of foodborne illnesses
include vomiting, diarrhea, abdominal pain,
fever, and chills.
• Most foodborne illnesses are acute.
Causes:
1) Enterohaemorrhagic E.coli
 Symptoms : severe stomach cramps, diarrhea (often bloody),
vomiting and fever, which usually is not very high (less than
38.5˚C).
 Most people get better within 5 to 7 days.
 The onset of illness is about 3 to 4 days, but it can start anywhere
from 1 to 10 days after exposure.
 It is found in unpasteurized milk, undercooked meat and fresh
fruits and vegetables
 About 5 to 10% of people who are diagnosed with STEC
infection develop a potentially life-threatening complication
known as hemolytic uremic syndrome (HUS) - decreased
frequency of urination, feeling very tired, and losing pink color in
cheeks and inside the lower eyelids.
2) Salmonella ( non typhoidal )
• Symptoms : Diarrhea (that can be bloody), fever, stomach
cramps, nausea, vomitting, dehydration and headache.
• The incubation period is 8–72 hours (usually 24–48 hours) and
symptoms last for 2–7 days (WHO/FAO 2002; Darby and
Sheorey 2008).
• Salmonella spp. are shed in large numbers in the faeces of
infected individuals at the onset of illness.
• In the case of non-typhoid disease, bacterial shedding continues
for about 4 weeks after illness in adults and 7 weeks in children.
• Examples of foods involved in outbreaks of salmonellosis are
eggs, seafood, dairy products, poultry and other products of
animal origin.
3) Campylobacter
• Symptoms of campylobacteriosis include diarrhoea (sometimes
bloody), nausea, abdominal pain, fever, muscle pain, headache,
and vomiting.
• The incubation period before onset of disease is usually 2–5
days, with illness generally lasting for 2–10 days.
• The unique feature of the disease is the severity of abdominal
pain which may become continuous and sufficiently intense to
mimic acute appendicitis.
• As a consequence of C. jejuni infection a small number of
individuals develop a secondary condition such as reactive
arthritis or Guillain-Barré syndrome.
• Foodborne cases with Campylobacter are mainly caused by raw
milk, raw or undercooked poultry and drinking water.
4) Shigella

• The incubation period is 1–7 days (usually 3 days) and symptoms

typically last for 1–2 weeks (Lampel and Maurelli 2007).
• Initial symptoms include watery diarrhoea, fever and fatigue. In
more severe cases, patients can develop dysentery, abdominal
cramps, nausea and vomiting (Niyogi 2005; Nygren et al. 2012).
• Adults who live in areas where shigellosis is endemic may become
asymptomatic carriers (continue to shed the bacteria but show no
sign of infection) (Lampel and Maurelli 2003)
• The bacterium is spread from person to person. These bacteria are
present in the stools of people who are infected.
• If people who are infected do not wash their hands thoroughly after
using the bathroom, they can contaminate food that they handle or
prepare. Water contaminated with infected stools can also
contaminate produce in the field.
5) Listeria monocytogenes
• Two main forms of illness - noninvasive listeriosis and invasive listeriosis.
• Symptoms of non-invasive listeriosis can include fever, diarrhoea, muscle
aches, nausea, vomiting, drowsiness and fatigue.
• The incubation period is usually 1 day (range 6 hours to 10 days) (Painter
and Slutsker 2007; FDA 2012).
• Invasive listeriosis is characterised by the presence of L. monocytogenes in
the blood, in the fluid of the central nervous system (leading to bacterial
meningitis) or infection of the uterus of pregnant women.
• It leads to unplanned abortions in pregnant women or death of newborn
babies. Influenza-like symptoms, fever and gastrointestinal symptoms often
occur in pregnant women with invasive listeriosis.
• In non-pregnant adults, invasive listeriosis presents in the form of bacterial
meningitis.
• Symptoms including fever, malaise, ataxia, seizures and altered mental
status (Painter and Slutsker 2007). The incubation period before onset of
invasive listeriosis ranges from 3 days to 3 months (FDA 2012).
• Species is found in raw and undercooked meats, unpasteurized milk, soft
cheeses, and ready-to-eat deli meats and hot dogs.
6) Staph. Aureus
• Symptoms generally have a rapid onset, appearing around 3
hours after ingestion (range 1–6 hours).
• Common symptoms include nausea, vomiting, abdominal
cramps and diarrhoea.
• In severe cases, headache, muscle cramping and transient
changes in blood pressure and pulse rate may occur.
• Recovery is usually between 1–3
• S. aureus is commonly found in the environment (soil,
water and air) and is also found in the nose and on the skin
of humans
7) Vibrio Cholera
• Symptoms include abdominal pain, vomiting and profuse
watery diarrhoea, which may lead to severe dehydration and
possibly death.
• Rice, vegetables, millet gruel and various types of seafood
have been implicated in cholera outbreaks.
8) Norovirus
• Main cause of viral AGE worldwide
• Infections are characterized by nausea, explosive
vomiting, watery diarrhoea, abdominal pain, headache,
low grade fever, chills, muscle aches and lethargy.
• The incubation period before onset of disease is usually
24 – 48 hours but may be as short as 12 hours. The
illness generally lasts for 12 – 60 hours.
• Common sources of foodborne viruses include:
i. food prepared by a person infected with a virus
ii. shellfish from contaminated water
iii. produce irrigated with contaminated water
9) Hepatitis A virus
• HAV infection often causes mild illness in humans, or results in no
clinical disease at all – particularly common in children < 6 years.
• Initial symptoms include sudden onset of fever, nausea, anorexia,
malaise, vomiting, diarrhoea, abdominal pain, myalgia (muscular
pain) and headache.
• The initial symptoms tend to abate with the onset of jaundice and
pale clay coloured stools. Children with symptomatic infection
usually develop flu-like symptoms without jaundice
• Most patients show complete recovery from symptoms within 3–6
months of the onset of illness
• Acute liver failure due to severe HAV infection has been reported in
children, but more common in middle aged and older people with
underlying chronic liver disease.
• The incubation period before onset of disease is 15–50 days
• HAV infection spreads typically through raw or undercooked
seafood or contaminated raw produce. Infected food handlers are
often the source of food contamination.
10)Parasites
• Some parasites, such as fish-borne trematodes, are only
transmitted through food.
• Others, for example tapeworms like Echinococcus spp,
or Taenia solium, may infect people through food or direct
contact with animals.
• Other parasites, such as Ascaris, Cryptosporidium,
Entamoeba histolytica or Giardia, enter the food chain via
water or soil and can contaminate fresh produce
 Prevention and control of foodborne
illnesses
1) Keep clean
• Wash your hands before handling food and often
during food preparation
• Wash your hands after going to the toilet
• Wash and sanitize all surfaces and equipment used for
food preparation
• Protect kitchen areas and food from insects, pests and
other animals
2) Separate raw and cooked
• Separate raw meat, poultry and seafood from other foods
• Use separate equipment and utensils such as knives and
cutting boards for handling raw foods
• Store food in containers to avoid contact between raw and
prepared foods

3) Cook thoroughly
• Cook food thoroughly, especially meat, poultry, eggs and
seafood
• Bring foods like soups and stews to boiling to make sure
that they have reached 70°C. For meat and poultry, make
sure that juices are clear, not pink. Ideally, use a
thermometer
• Reheat cooked food thoroughly
4) Keep food at safe temperatures
• Do not leave cooked food at room temperature for more than 2
hours
• Refrigerate promptly all cooked and perishable food (preferably
below 5°C)
• Keep cooked food piping hot (more than 60°C) prior to serving
• Do not store food too long even in the refrigerator
• Do not thaw frozen food at room temperature

5) Use safe water and raw materials

• Use safe water or treat it to make it safe
• Select fresh and wholesome foods
• Choose foods processed for safety, such as pasteurized milk
• Wash fruits and vegetables, especially if eaten raw
• Do not use food beyond its expiry date