Food borne disease

Dangers of food borne disease

Individual :

Loss of family income

Medical expenses

Cost of special dietary needs

Death or funeral expense

Establishment :

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