8944 food hygiene

8/2/2019 8944 Food Hygiene

1/31

Food hygiene


2/31

Food is a potential source of infection and isliable to contamination by microorganisms, atany point during its journey from the producer

to the consumer. Food hygiene, in its widestsense, implies hygiene in the production,handling, distribution and serving of all types offood. The primary aim of food hygiene is to

prevent food poisoning and other food-borneillnesses, which can be grouped under thefollowing headings.


3/31

The importance of surveillance of food-borne diseases has been underlined in the

WHO Sixth General Program of Work . Themost important international programcarrying out activities in the field of food

hygiene is the Joint FAO/WHO foodStandards Program


4/31

Classification of Food borne Illnesses

Bacterial diseases (infections &

intoxications)

Typoid fever, paratyphoid fever,

Salmonellosis, Staphyloccalintoxication,

Cl. perfringensillness Botulism

b. cereusFood Poisoning

e. colidiarrhoea

non-cholera vibrio illnessV. parahaemolyticus - infection,streptococcal infection, Shigellosis,Brucellosis

Viral diseases Viral hepatitis, Gastroenteritis

Parasites Taeniasis, Hydatidosis, Trichinosis,Ascariasis, Amoebiasis, Oxyuriasis


5/31

Classification of Food borne Illnesses

Chemical poisons Pesticides, heavy metals(arsenic, lead, cadmium,etc.)

Food toxins Lathyrism, Epidemic dropsy,Aflatoxins


6/31

Milk Hygiene

Milk is an efficient vehicle for a greatvariety of disease agents: The sources of

infection or contamination of milk may be(1) The dairy animal (2) human handleror (3) the environment, e.g.,

contaminated vessels, polluted water,flies, dust, etc.


7/31

Milkborne Diseases

A joint FAO/WHO Expert Committee on milk hygiene classifiedmilk -born diseases:

1. Infections of animals that can be transmitted to man:

Primary importance Tuberculosis Brucellosis Streptococcal infections Staphylococcal enterotoxin poisoning

Salmonellosis Q Fever


8/31

Milk born diseases

Lesser importance Cowpox

Foot and mouth disease Anthrax Leptospirosis Tick-borne encephalitis


9/31

Infections primary to man tat can be transmitted through milk: Typhoid and paratyphoid fevers Shigellosis Cholera

Enteropathogenic Escherichi coli Non-diarrhoeal diseases Streptococcal infections Staphylococcal food poisoning Diphtheria

Tuberculosis Enteroviruses Viral hepatitis


10/31

Clean and Safe Milk

The safety and keeping quality of milk arerelated to its microbial content. The firstessential in the production of clean and safe

milk, therefore, is a healthy and clean animal.Milk from a healthy udder contains only a feworganisms, and these are relatively unimportant.Secondly, the premises where the animal is

housed and milked should be sanitary. The milkvessels must be sterile and kept covered. Thewater supply must be bacteriologicaly safe.


11/31

Milk handler must be free from communicablediseases, and before milking they must wash

their hands and arms. Where possible, milkingmachines must be used. Milk should be cooledimmediately to below 10C after it is drawn to

retard bacterial growth. In the production of

good quality milk, cleanliness of all containersand equipment in which milk is handled is veryimportant.


12/31

Pasteurization of milk

Pasteurization may be defined as theheating of milk to such temperatures andfor such periods of time as are required to

destroy any pathogens that may bepresent while causing minimal changes inthe composition, flavor and nutritive value(WHO). There are several methods of

pasteurization. Milk is kept at 63-66C for at least 30

minutes, and then quickly cooled to 5C.


13/31

High Temperature and Short Time Method Milkis rapidly heated to a temperature of nearly 72C,is held at that temperature for not less than 15

seconds, and is then rapidly cooled to 4C. This isnow the most widely method. Very large

quantities of milk per hour can be pasteurized bythis method. (3)UHTMethod: Also known asUtra High Temperature Method. Milk is rapidly

heated usually in 2 stages (the second stageusually being under pressure) to between 125C,for a few seconds only. It is then rapidly cooledand bottled as quickly as possible.


14/31

MEAT HYGIENE

The term meat includes varioustissues of animal origin. The diseases

which may be transmitted by eatingunwholesome meat are: (1) TAPE WORMINFESTATIONS: Tinea soliu, T. saginata,

Trichinella spiralis and anthrax,actinomycosis, tuberculosis and foodpoisoning.


15/31

Meat Inspection

Animals intended for slaughter are subjected to proper antemortemand postmortem inspection by qualified veterinary staff. Theprincipal causes of antemortem rejection of animals are emaciation,exhaustion, pregnancy, sheep-pox, foot-rot, actinomycosis,brucellosis, febrile conditions, diarrhoea and other diseases of an

infectious nature rendering meat unfit for human consumption. Themain causes of the postmortem rejection are cysticercus bovis, liverfluke, abscesses, sarcocystis, hydatidosis, septicaemia, parasitic andnodular infections of liver and lungs, tuberculosis, cysticercuscellulosae, etc(112). The characteristics of good meat are that itshould be neither pale pink nor a deep purple tint, firm and elastic

to touch, should not be slimy and have an agreeable


16/31

Slaughter Houses

Location: Preferably away from residential areas.Structure: Floors and walls up to 3 feet should be impervious and easy to

clean.Disposal of wastes: Blood, offal, etc should not be discharged into public

sewers but should be collected separately.Water Supply: should be independent, adequate and continuous.Examination of animals: Antemortem and postmortem examination to be

arranged. Animals or meat found unfit for human consumption should bedestroyed or denatured.

Miscellaneous: animals other than those to be slaughtered should not be

allowed inside the shed.Storage of meat: Meat should be stored in fly-proof and rat-proof rooms; for

overnight storage, the temperature of the room shall be maintained below5C. 8) Transportation of meat: Meat shall be transported in fly-proofcovered vans.


17/31

Fish

Fish deteriorates or loses its freshnessbecause of autolysis which sets in after

death and because of the bacteria withwhich they become infected. Stale fishshould be condemned. The signs of fresh

fish: 1) it is in a state of stiffness or rigormortis, 2) the gills are a bright red and3) the eyes are clear and prominent


18/31

EGG

Although the majority of freshly laideggs are sterile inside, the shells become

contaminated by faecal matter from thehen. Microorganisms including pathogenicSalmonella can penetrate a cracked shell

and enter the egg(48).


19/31

FRUITS AND VEGETABLES

Fruits and vegetables constitute another importantsource for the spread of pathogenic organisms,

protozoan and helminthes. These infections are aserious menace to public health where sewage is usedfor growing vegetables. The vegetables which areconsumed raw in the form of salads pose a problem infood sanitation. People should be educated to wash the

vegetables before eating then raw. Vegetables whichare cooked and eaten are free from this danger.


20/31

SANITATION OF EATING PLACES

(1) Location: Shall not be near filth or open drain,stable, manure pit and other sources of nuisances.

(2) Floors: To be higher than the adjoining land, made

with impervious material and easy to keep clean. ( 3) Rooms: (a) Rooms where meals are served shall

not be less than 100 sq. feet and shall provideaccommodation for a maximum of 10 persons. (b)Walls up to 3 feet should be smooth, corners to be

rounded; should be impervious and easily washable. (


21/31

c) Lighting and ventilation ample natural lighting facilities aidedby artificial lighting with good circulation of air are necessary. (4)Kitchen: (a) Floor space minimum 60 sq. ft. (b) window openingto be 25 percent of floor area. (c) Floor to be impervious, smooth,easy to keep clean and non-slippery. (d) Doors and windows to be

rat-proof, fly-proof, and of the self-closing type. (e) Ventilators 2percent of the floor area, in addition to smoke pipes. (5) Storage ofcooked food: Separate room to be provided. For long storage,control of temperature is necessary. (6) Storage of uncookedfoodstuffs. Perishable and non-perishable articles to be keptseparately in rat-proof and vermin-proof space; for storage of

perishable articles temperature control should be adopted.


22/31

) Furniture: Should be reasonably strong andeasy to keep clean and dry. (8) Disposal ofrefuse: To be collected in covered, imperviousbins and disposed of twice a day. (9) Watersupply: To be an independent source,adequate, continuous and safe. (10) Washing

facilities: To be provided. Cleaning of utensilsand crockery to be done in hot water andfollowed by disinfection.


23/31

Food Handlers

Food sanitation rests directly upon the state of personalhygiene and habits of the personnel working in the foodestablishments. Proper handling of foods, utensils and

dishes together with emphasis upon the necessity forgood personal hygiene are of great importance. Theinfections which are likely to be transmitted by the foodhandlers are diarrheas, dysenteries, typhoid and para-typhoid fevers, entero-viruses, viral hepatitis, protozoa

cysts, eggs of helminthes, strepto and staphylococcalinfections and salmonellosis.


24/31

The first essential is to have a complete medicalexamination carried out of all food handlers at the timeof employment. Any person with a history of typhoid

fever, diphtheria, chronic dysentery, tuberculosis or anyother communicable disease should not be employed.Persons with wounds, otitis media or skin infectionsshould not be permitted to handle food or utensils. Theday to day health appraisal of the food handlers is also

equally important; those who are ill should be excludedfrom food handling. It is also important that any illnesswhich occurs in a food handler's family should at oncebe notified.


25/31

Education of food handlers in matters of personal hygiene, foodhandling, utensils, dishwashing, and insect and rodent control is thebest means of promoting food hygiene. Many of the food handlershave little educational background. Certain aspects of personalhygiene are therefore required to be continually impressed upon

then: (a) Hands: The hands should be clean at all times. Handsshould be scrubbed and washed with soap and water immediatelyafter visiting a lavatory and as often as necessary at other times.Fingernails should be kept trimmed and free from dirt. (b) Hair:Head covering should be provided particularly in the case of femalesto prevent loose hair obtaining entrance to food-stuffs. (c) Overalls:

Clean white overalls should be worn by all food handlers. (d)Habits: Coughing and sneezing in the vicinity of food, licking thefingers before picking up an article of food, smoking on foodpremises are to be avoided.


26/31

ADULTERATION OF FOODS

Adulteration of foods consists of a large numberof practices - mixing substitution, abstraction,

concealing the quality, putting up decomposedfoods for sale, misbranding or giving labels andaddition of poisons. Some forms of adulterationare injurious to health, eg., adulteration ofmustard oil with argemone oil. But for the most

part food adulteration has an economic ratherthan a sanitary significance eg., addition ofwater to milk.


27/31

FOOD FORTIFICATION

the process whereby nutrients are addedto foods to maintain or improve the

quality of the diet of a group, acommunity or a population.


28/31

FOOD ADDITIVES

The concept of adding non-food substances to foodproducts is not new. Pickling is an ancient culinarypractice aimed at preserving food articles such as

mango, lime and amla for fairly long periods by theaddition of salt and spices. Modern science of foodtechnology employs more than 3,000 substances somenatural (eg., saffron, turmeric) and others artificial orsynthetic (eg., saccharin, sorbic acid) known as food

additives. Majority of the processed foods such asbread, biscuits, cakes, sweets, confectionary, jams,jellies, soft drinks, ketchup, all contain food additives.


29/31

FOOD ADDITIVES

Food additives are defined as non-nutritious substances which areadded intentionally to food, generally in small quantity, to improveits appearance, flavour, texture or storage properties(116). Thedefinition also includes animal food adjuncts which may result inresidues in human food and components of packing materials which

may find their way into food(117). The food additives may be classified as colouring agents (eg.,

saffron, turmeric), flavouring agents (eg., vanilla essence),sweeteners (eg., saccarin), preservatives (eg., sorbic acid, sodiumbenzoate), bleaching agents (eg., chlorine) acidity imparting agents(eg., citric acid acetic acid), etc..(115). Uncontrolled or

indiscriminate use of food additives may pose health hazards amongconsumers.


30/31


31/31

8944 food hygiene

Documents