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  Lesson 1: What is Food borne illness ?  
 

Bacteria that cause disease are called pathogens. When certain pathogens enter the food supply, they can cause foodborne illness. Millions of cases of foodborne illness occur each year. Most cases of foodborne illness can be prevented. Proper cooking or processing of food destroys bacteria.

Age and physical condition place some persons at higher risk than others, no matter what type of bacteria is implicated. Very young children, pregnant women, the elderly and people with compromised immune systems are at greatest risk from any pathogen. Some persons may become ill after ingesting only a few harmful bacteria; others may remain symptom free after ingesting thousands.

How can I prevent foodborne illness?

There are four basic steps to follow:

Clean: Wash hands and surfaces often
Separate: Don't cross-contaminate
Cook: Cook to proper temperatures
Chill: Refrigerate promptly

 
 

Who is at risk?
Our immune system helps fight infection, but the immune systems of very young children, pregnant women, the elderly, and chronically ill people are at greatest risk to develop food borne infections.

 
Baby

Infants and children, in particular, produce less acid in their stomachs, making it easier for them to get sick.

 

For pregnant women, the fetus is at risk because it does not have a fully developed immune system.

Pregnant woman
Elderly

For elderly individuals, poor nutrition, lack of protein in the diet, and poor blood circulation may result in a weakened immune system.

Those with immuno-compromised systems, such as diabetics, cancer patients, AIDS patients, and people on antibiotics are at greater risk.

 

Patient

How does food become hazardous?
Food becomes hazardous by contamination. Contamination is the unintended presence of harmful substances or microorganisms in food. Food can become contaminated from chemical, physical or biological sources.
 
Chemical hazards: Chemical hazards include substances such as cleaning solutions and sanitizers. non permitted adulterants, pesticide and heavy metal residues.
 
 
Physical hazards: Physical hazards are foreign particles, like glass/wood or metal/pieces, stone, bone fragments, feathers  fibre, hair etc.
 
 
Biological hazards: Biological hazards come mainly from microorganisms.
 
 
 

 
What is Cross-contamination?
 
Food Worker

Cross Contamination is the term used to indicate as to how bacteria are spread from one food product to another. This is especially true when handlng raw meat, seafood, so keep these foods and their juices away from ready-to-eat foods!

Here's How to Fight Bacteria!

  • Separate raw meat, poultry and seafood from other foods in your grocery shopping bag and also in your refrigerator.

  • if possible, use a different cutting board for raw vegetables and meat products.

  • Always wash hands, cutting boards, dishes and utensils with hot water and cleaning agents come in contact with raw meat, poultry and seafood.

  • Never place cooked food on a plate which previously held raw vegetables, meat, poultry and seafood.