Introduction To The Food Safety Flashcards
Food Safety
A scientific discipline describing handling, preparation, and storage of food in ways that prevent fooodborne illness
Food Quality
The quality characterizes of food that is acceptable to consumers
Signs and Symptoms
1) Upset Stomach
2) Fever
3) Diarrhea
4) Vomiting
5) Dehydration
Possible More Severe Conditions
1) Paralysis
2) Meningitis
As few as how many bacteria could cause some foodborne illnes?
10 Bacteria
How long is the duration for us to get ill from unsafe food?
1/2 hour to 6 weeks
People with a higher risk of foodbone illness
1) Infants
2) Pregnant Women
3) Young Children and Older Aldults
4) People with weakened immune systems & individual with certain chronic diseases
Implications of unsafe foods (Consumer)
General Health & Well Being
Implications of uunsafe foods (Food Producers)
1) Unnecessary additional cost
2) Image of company
3) Loss on sales including exports
Types of Food Safety Hazards
1) Biological - Bacteria, Parasite, Virus
2) Physical - Broken Glass, Screw, Stone
3) Chemical - Cleaning Fluids, Insecticides
- Allergenic = Peanut, Shellfish
Bacteria associated with food
1) Bacillus Cereus
2) Campylobacter Jejuni
3) Clostridium Perfrigens
4) Clostridium Botulinum
5) E. Coli ( GOOD)
6) E. Coli O 157:H7 (Pathogenic E.coli)
7) Salmonella
8) Staphylococcus Aureus
9) Vibrio
Intoxication
Illness occurs due to the ingestion of performed bacterial toxin or mold toxin through consumption of food
Bacterial
1) Staphyloccocal intoxicatin caused by S. aureus
2) Botulism caused by C.botulinum
Fungal
1) Aflatoxins = Aspergillus = Corn, Peanut
2) Ocharatoxin A = Penicillium = Coffee
3) Patulin = Penicillium = Apples
Fod Act 1983
To protect the public against health hazards and fraud in the preparation
