FOOD TOXICITY AND ITS

CONSEQUENCES
BY
ODETUNDE SODIQ OLOLADE
19011511020
 INTRODUCTION

• The diseases caused by food, or the foodborne

diseases, are described as the illnesses with
which people are infected by the foods they
eat. These diseases are a widespread public
health issue and are expensive to treat.
 FOOD TOXICITY

• This refers to the presence of harmful

chemicals and microorganisms in food, which
can cause consumer illness.
 THE FACTORS THAT AFFECT FOOD
SAFETY

• Food hygiene

• Personal hygiene of food handlers and

• Kitchen sanitation.
 TOXINS PRESENT IN FOOD

• Selenium in grain

• Methyl mercury in seafood

• Aflatoxin B1
 FOOD SAFETY SYSTEMS

• Hazard analysis and critical control points

(HACCP)
• ISO 22000
• PAS 220 (publicly available specification)
 RISK FACTOR PF FOOD SECURITY

Food security is dependent upon three factors:

• availability
• stability and
• accessibility of food supplies.

To achieve national food security, a country must be able to

grow sufficient food or have enough foreign exchange to

enable it to import food.
 CONCLUSION

• The observance of rigorous control procedures

throughout the course of the food chain is a
fundamental necessity, given that risks to food
safety can surface in any stage of the chain.