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• Food Poisoning


  A condition characterized by illness or discomfort caused by the consumption of contaminated food, leading to symptoms such as nausea, vomiting, diarrhea, and abdominal pain
• Causes of Food Poisoning

  • Bacteria and their Toxins
  • Viruses
  • Chemicals
• Foods contaminated with pathogenic microorganisms usually do not look bad, taste bad, or smell bad
• It is impossible to determine whether a food is contaminated with pathogenic microorganisms without microbial testing
• Major Causes of Food Poisoning

  • Bacteria
  • Parasites (Protozoa, Helmints and Arthropods)
  • Viruses
• Salmonella


  A type of bacteria that can cause foodborne illness in humans
• Symptoms of Salmonella

  • Fever
  • Stomach cramps
  • Diarrhea
• People who have suffered from salmonella related food poisoning are advised not to return to work or school until they have been symptom-free for a minimum of 48 hours
• Listeria


  Bacteria that can cause acute food poisoning
• Symptoms of Listeria


  • Tiredness
  • Fever
  • Headaches
  • General aches and pains
• Staphylococcus


  A type of bacteria commonly found on the skin and mucous membranes
• Staphylococcus aureus


  A notable species within the Staphylococcus genus that can cause various infections, ranging from skin conditions to more serious diseases like Impetigo, Abscesses, Boils and Folliculitis
• Symptoms of Staphylococcus aureus

  • Soreness
  • Redness
  • Heat
  • Swelling
• Treatment of Staphylococcus aureus

  Antibiotics, namely penicillin, are used to treat Golden staph infections though if unsuccessful, surgical cleaning is sometimes required
• To promote good food safety, people touching food should continually wash their hands thoroughly or use disposable gloves
• Trichinosis


  An illness caused by eating undercooked or raw meat, especially pork, contaminated with the larvae of the Trichinella parasite
• Symptoms of Trichinosis


  • Nausea and vomiting
  • Abdominal Pain
  • Diarrhea
  • Tiredness
• Ways to help prevent Trichinosis

  • Avoid eating undercooked or raw meat
  • Never eat undercooked or raw poultry
  • Freezing some meats for around three weeks can kill trichinosis
  • Practice good food safety and wash hands and utensils thoroughly
• E. coli


  A type of bacteria commonly found in the intestines of humans and animals, some strains of which can cause illness
• Campylobacter


  Bacteria that can cause a food poisoning called campylobacteriosis
• Handling and then consuming bacteria, often found on raw or undercooked poultry, is the main cause of campylobacteriosis
• Treatment of Campylobacter


  Antibiotics are not normally recommended unless specifically prescribed by your doctor and in most cases, rest and rehydration is the preferred treatment
• Clostridium (C. diff)


  A bacterium that lives in the digestive tract. In small quantities it is often harmless however, if the bacteria overgrow, they can cause the release of a toxin that attacks the host's intestines
• Types of Food Contaminants

  • Cross-contamination
  • Time-Temperature Abuse
  • Poor Proper Hygiene
• Cross-contamination


  Occurs when microorganisms are transferred from one surface or food to another
• Ways Cross-contamination can occur

  • Hand to Food Contamination
  • Food to Food Contamination
  • Equipment to Food Contamination
• Hand to Food Contamination


  Occurs when contaminated hands handle cooked or ready to eat foods
• Ways to prevent Hand to Food Contamination

  • Wash Hands Properly
  • Cover cuts, sores and wounds
  • Keep fingernails short, unpolished and clean
  • Avoid wearing jewelry
• Food to Food Contamination


  When harmful organism from one food contaminate other food (e.g. raw meats, thawing meat on top of the shelf where it can drip on with other food)
• Equipment to Food Contamination

  Happens when the food is exposed to Temperature Danger Zone (41 degree F – 140 degree F) for more than 4 hrs
• Ways Time-Temperature Abuse can occur

  • Food is not stored, prepared or held at a required temperature
  • Food is not cooked or reheated to temperature high enough to kill harmful microorganisms
  • Food is prepared in advance and not set to a safe required internal temperature while the food is on hold
• Basics of Good Personal Hygiene

  • Stay Home if someone is suffering from this illness: Hepatitis A, Shigella, E-Coli Infection, Salmonella
  • Medicine Should be kept inside the locker away from foods
  • Clean and cover cuts and wounds
  • Never use bare hands when handling ready to eat foods
  • Disposable gloves should be used once
  • Take a bath everyday
  • Wear appropriate attire
  • Observe proper hand washing all the time