FOOD BOURNE ILLNESS Pertemuan 7

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Presentation transcript:

FOOD BOURNE ILLNESS Pertemuan 7 Matakuliah : V0152 / Hygiene, Keamanan & Keselamatan Tahun : 2009 FOOD BOURNE ILLNESS Pertemuan 7

FOOD BOURNE ILLNESS Vomitting, diarrhea, stomach cramps, and fulilike symptoms, are the most Symptoms associated with foodbourne illnesses. The questions? Have you ever eaten food that made you sick? Did you vomit? Did you have stomach cramps? Did you have diarrhea? Did you cough up worms? These symptoms maybe the result of a food service facility not following Prerequisite programs such standards operating procedures. The people at the most risk for foodborne illness are? Children , people who already sick, people taking medication, pregnant women, Elderly people. Bina Nusantara

BACTERIA Bacteria are managed throught food, acidity, time, temperature, oxygen and Moisture, or the acronym FATTOM. These six elements are the conditions needed for microorganisms to grow. F_ is the food potentially hazardous, or is time/temperature control for safety of food needed? A_ What is the Acidity? How does the acidity interact with the water activity? T_ What is the Total amount of time in the temperature danger zone (TDZ)? T_ Is the food in the Temperature danger zone of 41̊ Fto 135̊ ( 5̊ C to 57,2 ̊)? O_ Is a reduce oxyen method used to store the food? M_ What is the moisture (water activity)? How does the water activity interact with the acidity? Bina Nusantara

VIRUSES Viruses can be controlled by hand washing, maintaining proper personal Hygiene, cleaning and sanitizing. Parasites are destroyed by cooking food to the minimum internal cooking Temperature or by proper freezing methods. Fungi a controlled by purchasing From a reputable supplier, conducting a visual inspection, and carefully Monoitoring time and temperature. Bina Nusantara

BACTERIA Salmonellosis Shigellosis Hermorrhagic colitis ( E. Coli) Bacilus cereus Botulism Campylobacteriosis Clostridium perfringens Listeriosis Staphylococcal gastroenterities Vibrio Yersionisis Bina Nusantara

PARASITES Anisakiasis Cyclosoporiasis Giardiasis Intestinal cryptosoporidiosis Trichinosis toxoplasmosis Bina Nusantara

MAJOR FOOD ALLERGENS A food allergy is caused by a naturally ocurring protein in a food or a food Ingredient, which is refered to as an allergen. The first step is to be aware of the most common allergens. Although they are Others, the most common are known as major food allergens and the big 8. These food account for 90 percent or more of all food allergies. They are as Follows, : Shellfish (crab, lobster, or shrimp) Fish (bass, flounder, or cod) Peanuts Tree nuts (almonds, pacans, chestnuts, pistachios, Brazil nuts, etc) Milk Eggs Soy / Tofu Wheat Bina Nusantara