NCM 1 0 5 N

LECTURE
Ashly Nicole Montajes
Disha Nicole Nazareno
Lindsay Ally Odtohan
FOOD-BORNE
ILLN E S E S
 - B O R N E
FO O D
L N E S E S
IL
Foodborne illnesses are infections or
diseases caused by harmful germs in
food or drinks.
 E P T I O N
I S C O N C N I N G
M N E V S F O O D P OI S O
O D - B O R
F O Foodborne illness

• any illness caused by consuming foods or beverages

contaminated with harmful pathogens — such as bacteria,
viruses, and fungi — or their toxins.

• may be due to an infection or intoxication.

 E P T I O N
I S C O N C N I N G
M N E V S F O O D P OI S O
O D - B O R
F O Intoxication

• also called food poisoning

• happen when consuming foods containing toxins that

harmful pathogens release. The live pathogens themselves
do not need to be present in the food.
 E P T I O N
I S C O N C N I N G
M N E V S F O O D P OI S O
O D - B O R
F O
Therefore, food poisoning is a type of
foodborne illness.
 SIG N S
SYMPTO MS
• Nausea • Abdominal
• Vomiting Cramps
• Diarrhea • Fever

Some cases can be severe or fatal. The symptoms may vary

depending on the type and amount of germs, the food source, the
person's age, health and immune system.
 PERSON
S
a t r is k
Anyone can get a foodborne illness. But, some
people have a higher risk, such as pregnant women,
young children, older people, and those with weak
immune systems.
 U S E S O F
CA
FOOD-BORNE
ILLN E S E S
SA L M O N E L L A
SALMONELLOSIS
usually characterized by nausea, vomiting, diarrhea, cramps,
and fever, with symptoms generally lasting a couple of days
and tapering off within a week.
Many kinds of food can become contaminated, from meats
and eggs to fruits and vegetables, spices and nuts.

ENTERIC FEVER
high fever, diarrhea or constipation, aches, headache, and
drowsiness. Enteric fever usually is associated with
sewage-contaminated drinking water.
 e. co li
• Escherichia coli is a major bacteria species
and can live in human intestines.
• E. coli can enter your body through
contaminated food or water, and is often
involved in major foodborne outbreaks
around the world
N O R O V IR U S
• Food isn’t the only way people can
get Norovirus Infection. It also
spreads easily from person-to-person.
Symptoms usually start within 1 or 2
days of eating the contaminated food,
but may begin in as few as 12 hours.
 LIS T E R I A
• Listeria can cause two forms of disease in
humans:
(1) One can range from mild to intense
symptoms of nausea, vomiting, aches, fever,
and, sometimes, diarrhea, and usually resolves
itself.
(2) Invasive Listeriosis is a more deadly form
that occurs when the infection invades beyond
the gut to sites like the blood or brain. This can
cause blood infection, meningitis—infection
around the brain—and other potentially fatal
problems.
 Y L O B A C T E
CAMP
R
• Campylobacteriosis is caused by
Campylobacter bacteria that enters your
body through contaminated water,
unpasteurized milk or cheese, and raw or
undercooked poultry (and sometimes other
kinds of meats and seafood).
• In some cases, Campylobacter may spread
to the bloodstream and cause a life-
threatening infection.
 H E PAT I T I S A
• an illness caused by the Hepatitis A
virus. One way to become infected
is by eating or drinking
contaminated food or water.
• This illness is usually mild. It starts
about 2 to 4 weeks after the
contaminated food or water is
consumed and resolves itself in 1 to
2 weeks.
 OTHERs
CHOLERA
A bacterial infection which spreads through contaminated food and
water. It is an extremely virulent disease that can cause severe acute
watery diarrhea. Cholera affects both children and adults and can kill
within hours if untreated.

BOTULISM
Foodborne botulism is a serious, potentially fatal disease. However,
it is relatively rare. It is an intoxication usually caused by ingestion
of potent neurotoxins, the botulinum toxins, formed in
contaminated foods. Person to person transmission of botulism
does not occur.
PERSONAL
HYG I E N E
 pe r s o n a l
hy g i e n e
Good personal hygiene is one of the best ways to protect
yourself from getting gastro or infectious diseases such as colds
and flu.

Washing your hands with soap removes germs that can make you
ill.

Maintaining good personal hygiene will also help prevent you

from spreading diseases to other people.
 pe r s o n a l
hy g i e n e
Personal hygiene is an essential part of food safety compliance
adherence. Proper handling practices are required to ensure a
safe working environment. Consequences of bad food hygiene
range from foodborne illness proliferation to preventable
compliance violations.
 r t a n c e o f
im p o g i e n e
r s o n a l h y
pe
Good personal hygiene is important in most situations, but it’s especially crucial for
food handlers in a kitchen setting. Proper food handling, which includes good
personal hygiene, is an important element in food safety.

Food handlers include anyone who comes in contact with food directly (cooking,
serving, or packaging food) or indirectly (storing, delivering, or transporting food).
Additionally, workers who come into contact with preparation surfaces including
cutlery, or kitchen utensils are considered food handlers and must adhere to the
same strict handling practices as workers who directly handle food.
 r t a n c e o f
im p o g i e n e
r s o n a l h y
pe
But personal hygiene isn’t just about appearances—it’s about preventing food
poisoning. Everyone carries a certain level of bacteria. Touching your eyes, mouth,
nose, hair, or clothing, and then proceeding to touch food without washing your
hands promotes the spread of that bacteria.

Here are some things to keep in mind when it comes to having good personal
hygiene and avoid spreading bacteria from yourself to the food you are preparing.
ha nd w as hi ng
• Following proper handwashing technique is
of the utmost importance, as it prevents the
spread of foodborne illnesses. Hands should
be washed and dried before handling food
and in between tasks such as taking out the
garbage, handling raw foods, breaks, and
touching clothing, hair, or face.
 di rt y cl ot h
• Dirty clothing can lead to cross-contaminationwhen bacteria
transfers from the garment to the prepared food. Wear a clean
clothes at the beginning of each shift and change when
necessary. Dirty clothes should be stored separately from
clean ones and stored somewhere outside of the kitchen, and
uniforms or clothes should be washed after use.
• Disposable, single use gloves should be worn and changed
frequently. If you have a cut on your hand, it needs to be
completely covered with a bandage and cleaned regularly.
 ov er al l he al th
• If you feel sick or have an illness that is contagious,
you should not be handling food. It is incredibly easy
to spread bacteria, especially with an illness that is
easily transmitted through food.
• Bacteria are everywhere, cleanliness is a major factor
in preventing foodborne illness. By keeping
everything clean that comes in contact with food,
consumers can be assured they are helping to do their
part to Be Food Safe .
 SAFETY
P R A C T I C E S
 WHO
G O L D E N R U L E S
 d e n r u l e s
wh o g o l
WHO data indicate that only a small number of factors related to
food handling are responsible for a large proportion of foodborne
disease episodes everywhere. Common errors include:
• preparation of food several hours prior to consumption, combined with its
storage at temperatures which favour growth of pathogenic bacteria and/or
formation of toxins;
• insufficient cooking or reheating of food to reduce or eliminate pathogens;
• cross contamination; and
• people with poor personal hygiene handling the food.
 10
GO L D E N
R U L E S
 GOLDEN
choose foods processed for safety
RULE
While many foods, such as fruits and vegetables, are best in their natural state, others simply are
not safe unless they have been processed.

cook food thoroughly

Many raw foods, most notable poultry, meats, eggs and unpasteurized milk, may be contaminated
with disease-causing organisms.
EAT COOKED FOODS IMMEDIATELY
When cooked foods cool to room temperature, microbes begin to proliferate. The longer the wait,
the greater the risk.
 GOLDEN
STORE COOKED FOODS CAREFULLY
RULE
If you must prepare foods in advance or want to keep leftovers, be sure to store them under either
hot (near or above 60 °C) or cool (near or below 10 °C) conditions.

REHEAT COOKED FOODS THROUGHLY

This is your best protection against microbes that may have developed during storage (proper storage
slows down microbial growth but does not kill the organisms).
AVOID CONTACT BETWEEN RAW AND COOKED FOODS
Safely cooked food can become contaminated through even the slightest contact with raw food.
This cross-contamination can be direct, as when raw poultry meat comes into contact with cooked
foods.
 GOLDEN
WASH HANDS REPEATEDLY
RULE
Wash hands thoroughly before you start preparing food and after every interruption - especially if
you have to change the baby or have been to the toilet. After preparing raw foods such as fish,
meat, or poultry, wash again before you start handling other foods.

KEEP ALL KITCHEN SURFACES METICULOUSLY CLEAN

Since foods are so easily contaminated, any surface used for food preparation must be kept
absolutely clean. Think of every food scrap, crumb or spot as a potential reservoir of germs.
 GOLDEN
ANIMALS RULE
PROTECT FOODS FROM INSECTS, RODENTS AND OTHER

Animals frequently carry pathogenic microorganisms which cause foodborne disease. Storing
foods in closed containers is your best protection.

USE SAFE WATER

Safe water is just as important for food preparation as for drinking. If you have any doubts about
the water supply, boil water before adding it to food or making ice for drinks.
 THANK
YOU!
“SAFE FOOD NOW FOR
A HEALTHY TOMORROW”