SANITATION ON

FOODSERVICE
 OBJECTIVES

1. To categorized the virus group based on

their characteristics, shape, size and
habitat
2. Explain how the virus reproduction can
cause disease to human and animals.
3. Explain the control measures of viral
growth in the food industry
 INTRODUCTION
• Virus or virion is in latin word mean
“poison”.

It Is one of the causes of certain diseases

of plants, animals and humans.
 WHAT IS VIRUS?
• The smallest and simplest
microorganism
• Also known asultramicroscopic because
of its small size 0.01-0.5 m
• Only can be seen through electron
microscopic.
 SPHERE

Virus influenza

SHAPE OF
VIRUS

ROD PHAGE

Virus mozek tembakau Bakteriofaj-HIV, down syndrome

 AIR

SOIL VIRUS HABITAT BACTERIA

OTHER ORGANISM

• Parasit – parasit life and growths

depends on the living host
Food and virus
• Use food as carrier the disease and will spread
it after entering the host.

• The best way to prevent virus growth is by

washing hand with correct technique.

• Ex virus–Hepatisis A Virus, Norwalk Virus,

Rotavirus.
 VIRUS NATURE
• Virus act differently on heat and cold
temperature
• Less active at 65°C for ½ - 1 hour
• Also less active at temperature 72°C.
• Destroy at boil temperature (100 ° C)
DISEASE CAUSE BY
VIRUS
Host Disease
Plant Tobacco mosaic
Tomato mosaic
Cocoa root disease
Animals Rabies (mad dog disease)
Foot and mouth disease in cattle
Human Polio H1N1
Influenza H5N1
Chicken Pox
Rubella
>polio
PROSES KITAR HIDUP VIRUS

ATTACHMENT

ENTRY

RELEASE

ASSEMBLY REPLICATION
The Lytic Cycle
 ATTACHMENT

Virus attaches to the host cell. Lysosome enzyme will be released

to dissolve and breakdown bacterial cell wall to make a hole. Then bacteria w
bacterial cell wall.
.

ENTRY

Virus injects genetic material into host cell’s.

In the outside only capsid (coat protein) are left.

REPLICATION

So, the bacterial DNA will be destroyed by phage DNA,

then it will take over the bacterial cell metabolism. Through
the process of replication and protein synthesis,
hundreds of viruses can be produced in minutes.
 ASSEMBLY

New viral protein and genetic material

made and assembled

RELEASE

The virus will produce enzymes lysosome again, to

breakdown the cell walls of bacteria. Host cell
bursts and virus is released.The same process will
be repeated again.
 PELEKATAN

PENEMBUSAN

PEREPLIKAAN
PEMBEBASAN

PEMASANGAN
FOOD CONTAMINATION
BY VIRUS

PRIMARY CONTAMINATION

SECONDARY CONTAMINATION
Primary contamination
• Virus food
• Meat from cow with cow mad disease

• Flushing water with contaminated virus

• The flushing water is contaminated
because of the fish and the seafood
is contaminated with virus
Secondary contamination

• Virus that originated from other source

• E.g- cereal and meat

• Spread through
• Insects - from patient to food/toilet
-Wastewater
• Caused by carrier or food handler.
 Virus spreading
• Spread through various ways:
• Plant- insects suck honey(aphids)
• Insects suck blood(mosquito)
• Influenza-coughing&sneezing (H1N1)
• Norovirus- hand,water, food
• HIV- sexual intimate & blood
transfer
 Virus spreading ways
Virus attack blood lymphocyte.(white blood cell)

Antibody can’t be produced because of lymphocyte were

destroyed

Patient will be easier attack by various

disease
Precaution to prevent virus
attack
1. Avoid sharing personal things with other
person such as towel, pants, clothing
and etc.
2. Avoid sexual relationship before
marriage.
3. Avoid drugs
H1N1-how to avoid
• Cover your nose and mouth with a tissue
when you cough or sneeze. Throw the
tissue in the trash after you use it.
• Wash your hands often with soap and
water, especially after you cough or
sneeze. Alcohol-based hand cleaners are
also effective.
• Avoid touching your eyes, nose or mouth.
Germs spread this way.
• Try to avoid close contact with sick
people.
H1N1-how to avoid
• Stay home if you are sick for 7
days after your symptoms begin
or until you have been symptom-
free for 24 hours, whichever is
longer. This is to keep from
infecting others and spreading
the virus further.
H1N1-symptom
• In children, emergency warning signs that
need urgent medical attention include:
• Fast breathing or trouble breathing
• Bluish or gray skin color
• Not drinking enough fluids
• Severe or persistent vomiting
• Not waking up or not interacting
• Being so irritable that the child does not
want to be held
• Flu-like symptoms improve but then return
with fever and worse cough
In adults, emergency warning signs that
need urgent medical attention include:
• Difficulty breathing or shortness of breath
• Pain or pressure in the chest or abdomen
• Sudden dizziness
• Confusion
• Severe or persistent vomiting
• Flu-like symptoms improve but then return
with fever and worse cough
Kaedah rawatan H1N1
• Antiviral drug-dadah (ubat) yg membantu
mengurangkan influenza, cepat sembuh,
elakkan influenza semakin serius)
• Vaksin-belum ada buat masa skrg (paling
berkesan menghapus virus)
• Tindakan vaksin-The immune system
recognizes vaccine agents as foreign,
destroys them, and 'remembers' them.
When the virulent version of an agent
comes along the body recognizes the
protein coat on the virus,
KAEDAH KAWALAN
PEMELIHARAAN MAKANAN
1. Suhu tinggi - Pempasteuran dan
pensterilan
2. Suhu rendah – suhu bilik sejuk beku
3. Pembotolan dan pengetinan - pensterilan
4. Pengeringan (dehydration) - Freeze-
drying/Accelerated freeze-drying
5. Rawatan bahan kimia (chemical
treatment) -garam, gula, cuka, asap,
bahan pengawet dan anti oksida
6. Irradiasi (irradiation) - sinaran X
 SEKIAN

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