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Introductioin

This is the report on the food poisonings its causes effect and control is
one of world growing sector in industry
Food poisonig is an illness causes by eating contaminated food in most
cases the food the cause the illness has been contaminated by bacteria
such as salmonella or virus such as the noro virus usuakky being one to
three day after eating contaminated food

What can cauces food


Bacteria,fungi,protozon,toxinchemical,virus,parasite,toxin

Conrol
Chilling = storing food properly infridge
Coockinh = coocking food so all bad bacteria are killed
Cleaning = making sure surface cooking utensils and especial hand are
clean and free from bacteria
Cross - contamination preventing bad bacteria from sreading from raw
to coocked - via hand and surface
The History Of Food Poisoning
The History of Food Poisoning in the United States
Illness-causing pathogens and microbes have been affecting
humans since the beginning of our history. Outbreaks of food poisoning
can be traced as far back as the Stone Age. The only difference between
now and then is that, now, the causes of illness are identifiable and
knowledge of how to protect against and prevent illness has been
acquired. Yet, despite years of history, ever-growing scientific
knowledge, and continually improving sanitation and control techniques
in the food industry, identifying and controlling outbreaks is still a
tremendously challenging task. As the human population grows and
globalization continues, addressing the problem of foodborne illness
becomes increasingly complex.
The United States itself has a long history of deadly foodborne
disease outbreaks. Some of the deadliest outbreaks reported occurred in
the early 1900s. Outbreaks in 1911 and 1922 were caused by
streptococcus in raw milk and, when combined, resulted in 70 deaths
and over 2,400 illnesses. In 1919, canned olives contributed to a severe
outbreak of botulism; this outbreak forced a necessary change in canning
methods to protect the public health. The deadliest outbreak in U.S.
history, which occurred in 1924-1925, was caused by oysters that were
harvested from water exposed to sewage. Typhi bacteria in the water
contaminated the oysters and, of the 1,500 people who fell ill, 150
ultimately died.
Synopsis
Tital = Food poisoning its causes effect and control
Aim = To understand the concept of Food poisoning its causes effect
and control

Objective
Draw a mind map listing the reason why people can develop Food
poisoning
To develop an awareness to the different types of food poisoning
bacteria

Reasons:
1. Food are reheat but not to cook correct temperature
2. Food has be allowed to incubate harm full bacteria
3. Food not cook enough
4. Eating food that are contaminated
Food poisoning cause effect and control
Food poisoning
Food poisoning is an acute gastro enteristic cause by theingestion of
food or drink contaminated with enter living bacteria or their toxin or in
organic chanical substance and poison delivered from the plant

Characteristics
There is history of the ingestion of common foods attack of the sing and
symptoms in majority in themajority of the cases

Types of food poisoning


1) No bacterialtype of the food poisoning
2) Bacterial type of the food poisoning

No bacterial type of food poisoning


It is causeby the chemical
Arsenic
Certain plant and sea food
The contamination of the food
By the food ny the chemicalsuch as
Fertilizer
Peticides
Cadmium

Mercury
Bacterial type of food poisoning
It is cause by the ingestion of the contaminated by the living bacteria or
their toxin
The Conventional Classification of The Bacteria Food positing into the
Toxin and Infective Type in Becoming Increasingly Blurred with the
knowledge in some time both the multi Plication and Toxin Production
Involve

 What is Food Poisoning.


The Food Poisoning occurs When You swallow food or water That
Contain Bacteria Parasites Viruses or Toxin need by These Germs. Most
cases of Food Poisoning are From Common Bacteria such as
Staphylococcus or E.coli.

 The food Poisoning is Caused when your body receive


contaminated food bacteria virus and parasites toxin.
 Causes
 Bacteria infect the intestines causing information and problems
with normal absorption of food and water
 They produced toxin that are poisonous to human body system
 When injected these chemical can lead to nausea and vomiting
kidney failure and even death
 Some examples that bacteria are
 Campylobacter
 Staphylococcus aureus
 Eschericia (E.Coil)
 Shigella
 Clostridium botulium
 Clostridium Perfringens
 Giarbialambla
 Hepatitia
 Listeria
 Noroviruses
 Rotavirues
 Samonella
 Vibrio vulnificus

TRANSMISSION
•campylobacter_ is the world most commonly identified food borne
bacteria infection . It is transmitted by water contaminated by animal
feces raw poultry and raw molk
•staphylococcus aureus_is transmitted food such as cream filled cake
and pies salad (patato 'macaroni' egg and tuna salad for eg ) and dairy
product contaminated potato salad at a picnic is a classic and occur when
the food is not chilled properly
•hepatitis A_ can be spread from an infection food handler
•Escherichia coli(E coli) causes large amount of water of water diarrhea
and then turns in to bloody diarrhea there are many different type of this
bacteria but the worst strain can cause kindly failure and death it is
transmitted by eating raw or undercooked
•shingle_ which is know as traveler s diarrhea can cause diarrhea
contaminated blood or mucus or both and the contain urge to have bowel
movement it is transmitted in water pollution with human water

SYMPTOMS
1 symptoms usually start within a few hours of eating the food or
drinking the fluid. The time duration varies ' depending on the type of
food poisoning
2 some symptoms include having abdominal cramp' diarrhea ( some
time may be bloody) fever's chills headache nausea vomiting weakness
(may be very serious)
3 consult your doctor is you experience the following:
* Often vomiting (blood sometimes)
*Diarrhea for five days
*Blood in you bowel movement
* Abdominal cramp/pain
*Dehydration
* Double vision
* Muscle weakness that gets worse

Treatment
1 make sure to replace your body's fluids and mineral such as sodium
potassium and calcium that maintain your body s fluid balance
2 you are doctor my prescribe you medicine make make sure you take
these even if you fell well after a couple of days
3stop eating and drink for few hours to let you stomach settle down
4take small sips of water infected adults should try to drink up to 16
glass water per day

Preventing Food Poisoning


Make sure that food from animal sources (meat, dairy, eggs) is cooked
thoroughly or pasteurized. Using a thermometer is recommended.

Avoid eating raw or undercooked meats and eggs. Check expiration


dates on meats before purchasing and again before preparing.

Don't defrost food in room temperaturel Instead, use the 'defrost' option
on your microwave. Make sure that your food is cooked at a safe
temperature. When cooking to the right temperature, you kill most of the
harmful organisms living on the substance.

Be careful to keep juices or drippings from raw meat, poultry, shellfish,


or eggs from contaminating other foods.

Do not leave
eggs, meats, poultry, seafood, or milk for extended periods of time at
room temperature. Promptly refrigerate leftovers and food prepared in
advance.
Wash your hands, cutting boards, and knives with antibacterial soap and
warm to hot water after handling raw meat, poultry, seafood. or eggs.
Wooden cutting boards are not recommended since they can be harder to
clean completely

Research & Methodology


Primary Data
Personal Survey
Vising various fast food restaurant
Book
Food Safely act
HACCP
Food science and catering
Secondary Data
Internet
Magazine

Limitations of the project


1research methodology of the project is limited up to interview book
internet
ALLEGED FOOD POISONING QUESTIONNAIRE

(A) GENERAL

Reference Number (please see email): ………

Date visited: ............................

Premises visited: ………………………………..

Number of persons in party: ...

Number of persons ill*: ...........


(* Each person who was ill will need to complete a separate
questionnaire)

Your name and address: ............................................................

.....................................................................................................
.....................................................................................................

(B) FOOD HISTORY


What food did you eat at the premises? .....................................
……………………………………………………………………………
……….…………………................................................................

Approximate time food was eaten: .............................................

Please list (as far as you can remember) all foods eaten by you 3
days before you became ill, and indicate where they were
consumed. (Please continue on a separate page if necessary).

Day on which symptoms 1 day before symptoms


started (0) started (-1)
Date: What did you Date: What did you
eat and drink eat and drink
and where? and where?
Breakfast Breakfast
Approx. Approx.
time: time:
Lunch Lunch
Approx. Approx.
time: time:

Dinner Dinner
Approx. Approx.
time: time:

2 days before symptoms 3 days before symptoms


started (-2) started (-3)
Date: What did you Date: What did you
eat and drink eat and drink
and where? and where?
Breakfast Breakfast
Approx. Approx.
time: time:
Lunch Lunch
Approx. Approx.
time: time:
Dinner Dinner
Approx. Approx.
time: time:

(C) SYMPTOMS EXPERIENCED


(* 1 = slight, 2 = moderate/frequent, 3= severe)
Symptom Date/time Severity* If
symptoms started of symptoms
symptoms have
during stopped,
illness record the
date they
stopped

Nausea
(feeling sick)

Vomiting

Stomach
ache

Diarrhea

Blood in
diarrhea

Fever

Headache

Muscle pains

Other

(D) OTHER INFORMATION

Have you been abroad recently?


YES / NO
Where?

……………………………………………………………………………
……………………........................................................................

Dates: .........................................From: .....................................


To:

Have you recently attended any outings or events such as those


listed below? YES/NO
 Weddings or other similar  Barbecue
 Farm visit  Camping

If yes give details (including address and date) .........................

.....................................................................................................
Have you been in contact with rivers, canals, lakes or participated
in any recreational activities such as swimming or water sports
recently? YES /
NO

When? ........................................................................................
Where? ...................................
What type of water activity did you take part in? ........................

Have you had contact with animals, including household pets


recently? YES / NO

What type? ............................. When? ......................................

Has anyone in your household been ill with similar symptoms


recently?.................................. YES / NO

Who? ..........................................................................................
When? ....................................

(E) MEDICAL DETAILS

Did you contact your GP or hospital?


YES / NO

Did you submit a stool sample* or blood test?


YES / NO

What was the diagnosis and/or result of the stool sample or blood
test? ............................................................................................
.....................................................................................................
(* please be advised that a stool sample is often required to
determine the cause of illness)

(F) DO YOU HAVE ANY OTHER INFORMATION YOU THINK


COULD BE RELEVANT, IF SO PLEASE DETAIL BELOW?

.....................................................................................................

.....................................................................................................

.....................................................................................................

Signed: …………………………………….......…. Print Name: ....

Date: ………………………………………….......