Common diseases transmitted thru improper food handling
- DIARRHEA – Passage of loose watery stool more than 4 times a day.
- DYSENTERY – Diarrhea with Mucus and Blood.
- VOMITING – Forceful expulsion of the contents of the upper GIT.
- Fecal Oral Route – is a route of transminnion of a disease, when the pathogen in fecal particles passing from one host are introduced into the oral cavity by another host.
Escherichia Coli also Known as (E.Coli)
– Common Inhabitant of the Human and animal GIT
– Not all i pathogenic some are essential in supporting life
– E.Coli 0157:H7 produces a powerful Toxin that damages the lining of the small intestine (Bloody Diarrhea)
– Present in (Contaminated meat, raw & unpasteurized milk, Fresh produced/ Vegetables, Contaminated water.
– S/Sx appear after 3-4 days total duration my last from 1 day to 2 week w/c include mild to severe watery to bloody stools. abdominal cramping, vomiting.
– Used as an index for water testing its presence indicate fecal contamination in water sources ( indicating the other organism from humans may be present
– Most Common bacteria found in human skin and hair
– Most common organism in most acite fulminant or sudden food poisoning.
– Foods that are made with hand contact and required no additional cooking, not well refrigerated eg. ( salads, sandwiches, bakery products, food containing milk and milk by products meat) contamination can be due to any utensils or surface touched by the skin and body fluids then comes in contact with the food
-Multiply quickly at room temperature and produce an entero toxin (not easily destroyed by heat) that causes the illness. 1-6 hrs post exposure duration of 24-28 hrs w/c include Nausea, vomiting, diarrhea, loss of appetite, severe abdominal cramps mild fever.
– Bacterial burden increases if the food handler has these infections
– inflamation of the liver cause by HAV A incubation period of 2 – 6 weeks
– May or may not have any signs or symptoms those that developed symptoms include initial flu like symptoms, followed by nausea, vomiting diarrhea, jaundice, fever, dark colored urine, clay colored stool and abdominal pain w/c may last for eight (8) weeks. some may last up to 6 months.
– Patients can developed life long immunity (if infection occur after your 10 yrs of life but can excrete the virus in their feces from 6 mos to a life time.
Entomoeba Histolytica (Intestinal Amoebiasis)
Incubation period of 2- 4 weeks. of those infected only 10- 20% developed signs and symptoms. (crampy abdominal pain, loose watery frequent blood and mucus stained stool w/ urgency, may have the potential to affect other organs system. Some my shed the cyst in their stools for years.
Flasked Shaped Ulceration
Amebic Shaped Ulceration
– Caused by eating raw or undercooked meat, poultry, eggs or its by products.
– Normally found in the GIT of birds, reptiles, small animals, cows, healthy human carriers.
– Incubation period 12 – 72 hours illness may last 4- 7 days. excretion of the bacteria from the GUT last for several months even years.
– Symptoms include Nausea, Vomiting, Fever, chills, abdominal cramps, Diarrhea.
– Have the potential to be a systemic manifestation or may infect other organ system with deadly complications ( thypoid fever, thypoid ileitis, thypoid meningitis, cholecystitis, peritanitis.)
– The bacterium’s Natural habitat is brackish or saltwater
– 2-3 days incubation period
– a diarrhea illness defined with severe, profuse watery (seen as rice water stool)
often associated with vomiting resulting to severe loss of body fluids and electrolyte
Resulting to a life threatening dehydration and shock (sunken eyes , dry mouth, washer woman’s hands
THE WORLD HEALTH ORGANIZATION (WHO)
Has a Global message called the FIVE KEYS TO SAFER FOODS
Documented vehicle for transmission include contamindated drinking water various kinds of raw or undercooked seafood, fruits and vegetable that are grown irrigated wit sewage water, or water contaminated with human feces. Duration may last up to 4-6 days. Fatal may cause death in 1 day.
WHO recommends the ff. for prevention
– Sanitary disposal of human waste.
– Provisions of safe water.
– Sanitary practices in handling food.
– Health Education.
– Personal Hygiene. Most important is Hand Washing.
– Wear protective clothing if possible (Hair Net Gloves, Head Dress, Long sleeves clothing.)
– Clean the sorroundings (tables, sink, floors, utensils, cutting boards etc) sanitize/disinfect before and after food preparation use clean water for cleaning.
– If no access to soap and water use alcohol based [product that contain at least 60% alcohol.
– Separate raw from cooked food.
– Use separate utensils, cutting board if not possible wash clean, sanitize
– Raw and undercooked food ideal breeding ground for microorganism. Meat and poultry must be cooked at 71 C. fish is cooked when meat turns opaque, shellfish when shell opens.
– Cover while cooking (adds pressure and absorbs more heat)
Keep food in safe and ideal temperatures
– Refrigerate at 5C. or less or consume immediately
– Rule of thumbs is to keep hot foods hot (>60C.) and cold foods cold (<4C.)
– Use safe water and raw materials for cooking. Buy raw materials that are fresh and sourced from refutable suppliers.
– Use safe water for washing al the utensils and raw materials THOROUGHLY before and after each preparations.
– SERVE only potable water.
– A person suffering from a foodborne illness must not handle, prepare, serve nor sell food while sick and for 48 hrs after the symptoms have disappeared except for infections from E. Histolytica salmonella, cholera, Hepatitis virus should be cleared by a physician.
– The DOH advises to preserve evidence of possible food contamination by wrapping the suspected leftover food securely, labelled “DANGER” frozen until it can be brought to the appropriate agency for analysis and testing.