Food borne disease
Dangers of food borne disease
Loss of family income
Cost of special dietary needs
Death or funeral expense
Loss of customers and sales
Increase insurance premiums
Lowered employee morale
Increase employee turn over
CLASSIFICATION OF FOOD BORNE DISEASE
1. Food borne infection: caused due to the-
=Entrance of pathogenic microorganisms contaminating food into the body.
=Body reacts by raising temperature e.g.- fever
=Longer incubation period.
2. Food borne intoxications: Caused by consumption of food containing bio-
toxicants, metabolic products, poisonous substances.
Main causes of food borne disease
Cross Contamination - occurs when microorganisms are transferred from
one surface or food to another.
Time temperature abuse– Happens when the food is exposed to
Temperature Danger Zone (41⁰F - 140⁰F) for more than 4 hrs.
Poor personnel hygiene– Food handlers are carriers of disease causing
bacteria. Food service personnel can contaminate food
Types of Food Contaminants
Biological Contaminants: A microbial contaminant that may cause a food borne
illness (bacteria, viruses, fungi, parasites, biological toxins)
Examples: Sea food toxins ,Mushroom toxins
Chemical Contaminant :A chemical substance that can cause food borne
illness. Substances normally found in restaurant
Examples: Toxic metals, Pesticides
Physical Contaminants: Any foreign object that accidentally find its
way into food
Examples: Hair, Staple wire, Dust