FOOD POISONING & FOOD BORNE

ILLNESS

FOOD POISONING
Is any illness resulting from the Ingestion
of food or Drink contaminated with:
Living bacteria or
Other toxins or
Inorganic chemical substances
Poisons from Plants & animals

TYPES OF FOOD POISONING

Bacterial Food Poisoning

BACTERIAL FOOD
POISONING

1. Food
Infection
Refers to the presence
of bacteria or other
microbes which infect
the
body
after
consumption.

2. Food
Intoxication
Refers to the ingestion
of
toxins
contained
within
the
food,
including
bacterially
produced exotoxins

NON BACTERIAL POISONING

By chemicals:Arsenic
Copper Sulphate
Mercury
Cadmium
Pesticides
Sea foods
Fertilizers

EXOTOXINS

In addition to disease caused by direct

bacterial infection, some food borne illnesses
are caused by exotoxins which are excreted
by the cell as the bacterium grows. Exotoxins
can produce illness even when the microbes
that produced them have been killed.
Clostridium Botulinum
Bacillus Cereus

TEMPERATURES CONTROL

Most types of pathogenic bacteria can grow in

temperature from 41F to 140F (5C to 60C) which
called temperatures danger zone (TDZ),
To prevent bacteria from growing, we must set the
refrigerator temperature not higher than 39F (4C).
Refrigerator must not be too full, as Cold air must

HIGH-RISK FOOD

Bacteria grow and multiply on some types of food

more easily than on others. The types of foods
which bacteria prefer include:
Meat
Poultry
Dairy products
Eggs
Seafood
Cooked rice
Cooked pasta
Prepared salads and pasta salads
Prepared fruit salads

PEOPLE AT HIGH RISK

Elderly People

Babies

People with Chronic diseases

Pregnant
Women

SYMPTOMS OF FOOD
POISONING

SYMPTOMS OF FOOD POISONING

Nausea
Abdominal pain
Vomiting
Diarrhea
Gastroenteritis
Fever
Headache
Fatigue

PREVENTION&
CONTROL

(A)Food Sanitation:

1.
2.
3.
4.
5.
6.

Food/ Meat Inspection

Personal Hygiene
Medical Inspection of Food handlers.
Food handling Technique (Golden rules).
Sanitary improvements.
Health Education

(B) Refrigeration

1. Surveillance (Lab: Analysis)

KEEPING THE KITCHEN CLEAN

When cleaning plates and equipment, we need to:

Scrape and rinse off surface food

Wash in clean, soapy water

Rinse in clean water

Air dry where possible

If drying immediately, use only a clean, dry towel.

Pest control and animals

Stop pests such as cockroaches and mice coming into the area
where food is kept
Discourage pests by not leaving food or dirty dishes out on the
benches
Keep animals out of the kitchen.

HANDLING FOOD SAFELY

Avoid preparing food when sick

or feeling unwell
Keep raw meats, poultry and
seafood
separated from cooked food
and food to be eaten raw
Protect food in the refrigerator
by placing in covered
containers or covering with
plastic wrap
Use clean equipment, plates or
containers to prevent
contamination of cooked food
Use clean equipment, rather
than hands, to pick up food
Wear clean clothes or a clean
apron
Wash fruit and vegetables to be