Food Poisoning

What is food poisoning?

Food poisoning is ”an acute illness, which usually occurs within 1 to 36 hours of consuming contaminated or poisonous food or drink”.

Symptoms normally last from 1 to 7 days and includes one or more of the followings,

  • Abdominal pain.
  • Vomiting.
  • Fever.
  • Diarrhea.
  • Collapse.

Food poisoning may be caused by,

  • Bacteria & their toxins.
  • Moulds (mycotoxins).
  • Chemicals such as insecticides, cleaning agents & weed killers.
  • Metal such as lead (Pb), copper & mercury (Hg).
  • Poisonous plants such as deadly nightshade & toadstools.
  • Poisonous fish & shell fish.

mainly vulnerable to food poisoning

  • Adults (over 65 years)
  • Infants (kids below 5 years)
  • Pregnant women’s
  • People with weak immune system

Prevention of food poisoning

Food poisoning rarely occurs of a single isolated mistake. Food poisoning results from management failing to identify hazards or failing to control these hazards.

  • Maintain high standards of personal hygiene.
  • Maintain high standards of kitchen hygiene.
  • Adequate cleaning equipment & facilities.
  • Correct food storing methods.
  • Correct food handling temperatures.
  • Maintain high standards of pest controlling systems.
  • Give training about food poisoning to food handlers and educate them how to handle food safety.

The food poisoning chain consist of 3 major hazards

  1. The high contamination.
  2. The multiplication of bacteria within the food.
  3. The survival of bacteria within the food.

Controlling these hazards or break the chain can prevent the food poisoning.

Food poisoning chain

How to protect food from contamination

  • Purchasing food from reputable supplier.
  • Effective instructions, supervision and training of food handlers.
  • Maintain high standards of personal hygiene and good hygiene practices.
  • Well designed and constructed food premises as well as food rooms and cool rooms.
  • Effective pest control.
  • The separation of raw and high risk food at all stages of delivery, storage, distribution, preparation and serving.
  • Effective storage and disposal of waste and unfit food.
  • Well designed and proper use of suitable equipment and utensils.

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REFERENCES

30/04/2020 foodieson.com by @cheflakey

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