Foodborne Illness
FOODBORNE ILLNESS
According to the statistic, foodborne illnesses occur 40% from food retail, 15% from home, 5% from food processor, and 40% from others
- Biological Hazards : bacteria, viruses, parasites and fungi
- Chemical Hazards: cleaning compounds, heavy metals, agricultural chemical, food additives and food allergens
- Physical Hazards: fragment of glass, metal, jewelry, human air, etc.
- Headache
- Nausea
- Vomiting
- Diarrhea
- Dehydration
- Abdominal pain
- Fever
- Fatigue
Foodborne illness can devided as:
1. Infection
It is caused by eating food that contains living disease causing microorganisms.
2. Intoxication
It is caused by eating food that contains a harmful chemical or toxin produced by bacteria
3. Toxin-Mediated Infection
It is caused by eating food that contains harmful microorganisms that will produce a toxin once inside the human body.
- Practice good personal hygiene
- Prevent cross contamination
- Avoid temperature abuse by proper cold storage, proper thawing, proper cooking, proper cooling, proper reheating, and proper hot holding.
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