Foodborne Diseases

• It is caused due to the entrance of pathogenic microorganisms contaminating food into the body; body reacts by raising temperature

  Foodborne Infection
• It is caused by the consumption of food containing bio-toxicants, metabolic products, poisonous substance

  Foodborne Intoxications
• When microorganisms are transferred from one surface or food to another

  Cross Contamination
• When the food is exposed to temperature danger zone for more than 2 hours

  Time-temperature Abuse
• Food handlers are the carriers of disease causing bacteria or they contaminate the food.

  Poor Personal Hygiene
• Microbial contaminant that may cause a foodborne illness (seafood toxins)

  Biological Contaminant
• Chemical substance such as toxic metals and pesticides

  Chemical Contaminant
• Foreign object that accidentally find its way into food (hair, staple wire, dust, rodent)

  Physical Contaminant
• Optimum conditions for growth;

  Salmonellosis: 10 - 45C, pH 4-9, water activity 0.93

  Gastroentiritis: 20 - 55C, pH 5-9, heat resistant
• From unfrigerated meat and poultry that causes nausea, vomiting, greenish foul stools, fever, weakness, and drowsiness

  Salmonellosis
• From raw/foods that are cooled slowly and held sometime before consumption that causes abdominal pain, diarrhea, and gas formation

  Gastroentiritis
• Viruses that spread through contamination of food by infection, waste, and animal contaminated with viruscommonly found in crustaceans, undercooked meat, and food exposed to waste

  Viral Infections
• Infection caused by Endamoeba histolytica due to sewage contaminated in water

  Amoebiasis
• Infection caused by Nematods due to raw contaminated pork

  Trichinosis
• Infection caused due to tapeworm infected meat

  Tapeworm infection
• • Pyrrolizidine Alkaloids
  • Phytothemagglutinin
  • Polychlorinated biphenyl

  Naturally occuring
• • Preservatives (nitrite, sulfating agent)
  • Color additives

  Intentionally added
• • Secondary direct and indirect
  • Agricultural chemicals
  • Toxic elements and compounds

  Unintentionally added
• Food Safety Key Recommendations (USDA Dietary Guidelines, 2005)

  • Clean
  • Separate
  • Cook
  • Chill
  • Avoid