Food Safety Dr. Wahida H. Alqahtani Disclaimer The texts, tables and images contained in this course presentation are not my own, they can be found on: References supplied Atlases or The web sites FSN 522 Food Safety Dr. Wahida H. Alqahtani

Part 3 out of 2 Food Poisoning Dr. Wahida H. Alqahtani Disclaimer The texts, tables and images contained in this course presentation are not my own, they can be found on: References supplied Atlases or The web sites FSN 522 Part 3 out of 2 Food Poisoning Dr. Wahida H. Alqahtani

The handout of the Parts : Instructors : Dr. Wahida H. Alqahtani Office : Bldg. 9, Room 57T, Tel: 8050458, Email: wahida@ksu.edu.sa Schedule : Wednesday 10 - 12 am Office Hour: Tuesday 10 - 1pm ,Wednesday 12-1 pm and Thursday 10-12pm, if you can’t come on this time you should take an appointment References : http://www.food.gov.uk/news-updates/news/2014/6097/foodpoisoning http://www.aboutfoodpoisoning.com/how-long-does-food-poisoning-last.html http://www.medical-library.net/content/view/526/41 http://www.mayoclinic.com The handout of the Parts :

Examinations: Exams will consist of one-hour exam and final exam. Objectives: To recognize the Definition of food poisoning and food spoilage. To recognize the Mechanism of Food Poisoning . To explain the conditions necessary for bacterial multiplication. To identify symptoms , types and causes of food poisoning . To determine ways to reduce the risk of bacterial multiplication. To describe cross-contamination and identify how this can be avoided. To review the factors affecting food poisoning. Preparations: You are expected to prepare for each lecture by reading material to be covered before it is to be presented in class. Examinations: Exams will consist of one-hour exam and final exam. Grading: one - hour exams will be 30%, assignments will be 14% , Presentation will be 16% and final exam will be 40 % .

Food Poisoning

Definition

Food poisoning Food – Poisoning is an acute gastro- enteritis caused by the ingestion of the food containing harmful substances or drink contaminated with either living bacteria or their toxins or inorganic chemical substances and poison delivered from the plant and animals.

Food poisoning Micro-organisms occur naturally in the environment, on cereals, vegetables, fruit, animals, people, water, soil and in the air. Most bacteria are harmless, and some are needed for medicine and food production, but a small number can cause illness. Food which is contaminated with food poisoning micro-organisms can look, taste and smell normal.

Food spoilage

Food spoilage Changes in food, either through enzyme deterioration of food or micro-organism growth, will eventually lead to the food becoming inedible or unsafe if eaten. Contaminants may be already present in the food, e.g. campylobacter in chicken or transferred to the food by humans, flies, rodents and other pests.

Food Poisoning Statistics

Food poisoning statistics A recent UK study has shown: There are more than 500,000 cases of food poisoning a year from known pathogens; Campylobacter was the most common foodborne pathogen, with about 280,000 cases every year; Salmonella is the pathogen that causes the most hospital admissions – about 2,500 each year; Poultry meat was the food linked to the most cases of food poisoning, with an estimated 244,000 cases every year.

Causes

Causes of Food Poisoning Bacteria and toxins Vegetable origin Animal origin Chemicals

Symptoms

Symptoms The symptoms of food poisoning include: Nausea Vomiting Stomach pains Diarrhoea. The very old, the very young, or people who are already ill, are particularly at risk.

Mechanism of Food Poisoning

Mechanism of Food Poisoning

Bacterial growth and multiplication All bacteria, including those that are harmful, have four requirements to survive and grow: Food Moisture Warmth Time.

Types of food poisoning

Types of food poisoning There are 3 types of food poisoning Chemical : caused by chemicals such as antibiotics or pesticides in the food. Biological : caused by chemicals that occur naturally in the food e.g. solanine in green potatoes or toxins in red kidney beans. Bacterial : caused by the presence of pathogenic bacteria in the food.

Types Of The Food Poisoning Non- bacterial type of the Food Poisoning Bacterial type of the Food Poisoning

Non-bacterial Food Poisoning

Non- bacterial Food Poisoning It is caused by the chemicals such as - Arsenic - Certain plants & sea foods The contamination of the food by the chemicals such as - Fertilizer - Pesticides - Cadmium - Mercury

Bacterial Food Poisoning

Bacterial Food Poisoning It is caused by the ingestion of the food contaminated by the living bacteria or their toxins The conventional classification of bacterial food poisoning in to the toxic and infective type is becoming increasingly blurred, with the knowledge that in some types both multiplication and toxins production involve.

Factors affecting food poisoning

Factors affecting food poisoning A number of factors can lead to food poisoning so take care when storing, preparing, cooking and serving your food. Therefore avoid: Preparation of food too far in advance, Storage at ambient temperature – keep food really hot or really cold, Inadequate cooling – cool quickly and then store in the fridge if not being eaten straight away,

Factors affecting food poisoning Inadequate reheating – make sure food is steaming hot and reheat only once, Inadequate thawing. – the heat of the oven is used to melt the ice rather than kill any bacteria, improper warm holding (i.e. holding ‘hot’ food below 63°C),  

Factors affecting food poisoning Infected food handlers – do not cook for your family if you are suffering from food poisoning, Consuming raw food – it may be contaminated, Under cooking – make sure any bacteria present is killed Contaminated processed food; Poor personal hygiene – always wash your hands thoroughly.  

Treatment

Treatment The Symptoms of food poisoning go away in 2 to 3 days, and you do need treatment ,you feel normal again. The goal of treatment is to replace fluids and electrolytes lost through vomiting and diarrhea.if dehydration is sever and can’t be managed at home, you may need treatment in the hospital,where fluids and electrolytes may be given to you by inserting a needle into your vein Try to stay with your normal diet as much as possible. Doctors believe that eating a normal diet will also help you feel better faster.

Prevention

Prevention You can prevent food poisoning by being careful when preparing and storing food. Wash your hands and working surfaces while preparing food, cook foods to safe temperatures, and refrigerate foods promptly. You should also take extra care if you are pregnant, have an impaired immune system.

Ten Main Reasons for Outbreak of Food Poisoning 1. Food prepared too far in advance, and stored at warm temperature. 2. Cooling food too slowly prior to refrigeration. 3. Not reheating food to high enough temperatures to destroy food poisoning bacteria. 4. The use of cooked food contaminated with food poisoning bacteria.

Ten Main Reasons for Outbreak of Food Poisoning 5. Under cooking. 6. Not thawing frozen poultry and meat for sufficient length of time. 7. Cross-contamination from raw food to cooked food. 8. Storing hot food below 63ºC. 9. Infected food handlers. 10. Use of leftovers.

Cooking left-overs Leftovers should be cooled as quickly as possible ideally within 90 minutes. Separating the food into smaller containers can help. When leftovers are reheated they need to be steaming hot. Leftovers should not be reheated more than once and should be used within 1 – 2 days of cooking.

Cross-contamination

Cross-contamination The process by which bacteria are transferred from one area to another is known as cross-contamination. The main carriers of bacteria and causes of cross contamination are: • Humans; • Rubbish; • Pets and other animals; • Food, e.g. raw meat or poultry.

Most Common Reason Continued The use of cooked food which is contaminated with food poisoning bacteria, Under cooking foods, Not thawing frozen poultry and meat for sufficient time or in the wrong manner, e.g. in a warm kitchen rather than the fridge, Cross-contamination -the transfer of bacteria from contaminated food or equipment to ready to eat food.

Types of Cross-contamination

Types of Contamination Food infection Bacteria are consumed Body reacts by raising temperature- fever Longer incubation Food intoxication Toxin contaminated food is eaten Shorter incubation

Tips for preventing Cross-contamination when using red meat

Tips for preventing Cross-contamination when using red meat Keep raw meat separate from ready – to eat food. Do not let raw meat drip onto other food – keep it in sealed containers at the bottom of the fridge. Do not wash meat or poultry before cooking it, this will not remove harmful bacteria and may spread bacteria to work surfaces and utensils.

Tips for preventing Cross-contamination when using red meat Never use the same chopping board for raw meat and ready-to-eat food without washing the board (and knife) thoroughly in between. Using a different coloured board for raw meat, such as red, would help prevent this.