02/22/2022Dr.

Ravikumar, Department of community Medicine, SSIMS&RC, Davangere 1

 EMERGING ISSUES

• More than 200 diseases – ranging from

diarrhoea to cancers.
• Kill an estimated 2 million people annually,
including many children.
• Food safety, nutrition and food security are
inextricably linked.

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 Food safety from Farm to Plate

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 EMERGING ISSUES

• Impede socioeconomic development.

• Food supply chains now cross multiple
national borders.
• Good collaboration between governments,
producers and consumers helps ensure food
safety.

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 FOOD HYGIENE

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 Are we consuming safe food?

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MAIN CAUSES OF FOOD POISONING

• Cross contamination
• Not cooking food thoroughly
• Food handlers with lack of personal hygiene
• Ill food handlers
• Not storing food, which needs to be chilled
below 5 degree Celsius.

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 Foodborne Disease:

• Is a problem in both developing and developed

countries.
• Is a strain on health care systems;
• Severely affects infants, young children, elderly
and the sick.
• Creates a vicious cycle of diarrhoea and
malnutrition and
• Hurts the national economy and development
and international trade.

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 Where do microorganism live in?
• Human and animal faeces contain disease-causing
microorganisms.
• A single teaspoon of soil contains more than
1 billion microorganisms.
• All living things have microorganisms associated
with them.
• Animals carry microorganisms on their feet, in their
mouths and on their skin.
• An average 100 000 bacteria can be found on each
square centimetre of human skin.
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 How do microorganisms grow?
• One bacterium can become 2 in just 15 minutes.
• This means that within 6 hours, 1 bacterium can
multiply to over 16 million.
• To be harmful, some bacteria need to grow to high
levels. Other bacteria can cause illness when they
are present in very low numbers.
• Viruses are many times smaller than bacteria. They
do not grow in food or water, but these are vehicles
for transmission.
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What are the
What aresymptoms of foodborne
the symptoms disease?
of foodborne
What are the symptoms of
disease?foodborne disease?

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 What are the symptoms of foodborne
disease?
• For infants, the sick, pregnant women and the
elderly severity increases.
• Drinking plenty of fluids will maintain hydration
during diarrhoea.
• It is estimated that 3% of cases of foodborne
disease can lead to long-term health problems.
• Mouth masks are recommended for people who may
cough or sneeze while handling food.

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 FOOD ADULTERATION

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FOOD ARTICLES ADULTERANT METHOD

MILK STARCH Add a drop of Iodine

to a small quantity of
milk. It turns blue

RICE STONE CHIPS Place rice grains in

palm of hand and
gradually immerse
the hand in water,
stone chips sinks
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FOOD ARTICLE ADULTERANT METHOD

VANASPATHI CHEAP EDIBLE OIL Add a soln of washing

powder to the sample in a
test tube and shake. Froth
appears on the top.
TUR DHAL KESARI DHAL Add 50 ml of normal Hcl
soln to a small quantity of
dhal in a glass. Keep the glass
submerged in water for 15
min. Development of pink
color indicates the presence
of kesari dhal
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FOOD ARTICLE ADULTERANT METHOD

COFFEE CHICORY Gently sprinkle the

coffee powder on surface
of water in a glass. The
coffee floats over the
water, but chicory
begins to sink down
within few seconds.

TURMERIC METANIL YELLOW Take 5g of suspected

sample with water .
Add a few drops of Hcl,
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a pink color develops
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FOOD ARTICLE ADULTERANT METHOD

TEA LEAF ARTIFICIAL DYE

Deposit the tea leaf on a
moistened blotting paper,
artificially dyed tea leaf
imparts color to the
moistened paper.

ASOFETIDA RESIN/GUM
Pure asofetida dissolves in
water to give a milky white
solution
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 ADULTERANT ADVERSE EFFECTS

ARGEMONE OIL Epidemic dropsy

MINERAL OIL Hepatic damage/carcinoma

KESARI DHAL Lathyrism

PBB,PCB Endocrinological dysfunction,

neurotoxicity

METANIL YELLOW Anemia, Blindness, Convulsions

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 PREVENTION

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 Five keys to safer food

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 Keep Clean
Wash your hands before handing
food and often; during food
preparation;
Wash your hand after going to the
toilet.
Wash and sanitize all surfaces and
equipment used for food
preparation
Protect kitchen areas and food
from insect, pests and other
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 Separate raw and cooked
Separate raw meat, poultry and
seafood from other foods;
Use separate equipment and
utensils such as knives and cutting
boardsfor handing raw foods;
Store foods in containers to avoid
contact between raw and prepare
foods

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 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 70ºC. For meat and poultry,
make sure that juices are clear, not
pink. Ideally, use a thermometer;
Reheat cooked food thoroughly.

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 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
5ºC);
Do not store food to long even in the
refrigerator.
Do not thaw frozen food at room
temeprature
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 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.
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 Core information
• 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

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