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The a-Z of Food Safety

The a-Z of Food Safety

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Publicado porramesh

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Published by: ramesh on Oct 06, 2008
Direitos Autorais:Attribution Non-commercial

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08/30/2014

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Food-borne illnesses are defined as diseases, usually either infectious or toxic

in nature, caused by agents that enter the body through the ingestion of food.

(World Health Organisation)

Consumption of infectious or toxic food most commonly results in food

poisoning. Food poisoning is an acute illness of sudden onset caused by the

consumption of contaminated food or food which may contain some form of

poisonous agent.

The symptoms of food poisoning typically begin several hours after ingestion

and, depending on the agent involved, can include one or more of the following

body effects:

a)nausea;

b)abdominal pain;

c)vomiting;

d)diarrhoea;

e)fever;

f)headache; or

g)tiredness.

Those groups particularly vulnerable are babies, pregnant women, the elderly,

the infirm and those with weak immune systems.

Acute food poisoning

Bacterial food poisoning

Bacteriophage (phage) typing

Carriers of disease

Chronic food poisoning

Cooking of food

Core (centre) temperature

Cross contamination

Danger zone

Date marking

Exclusion of food handlers

Excreter

Faecal coliform

THEA-ZOFFOODSAFETY

160

Food-borne infection

Freshness and fitness of food

Gastro-enteritis

Hand contamination of food

High risk foods

Incubation period

Indirect contamination

Onset period

Reheating of food

Unfitness for human consumption

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