Food poisoning
اسلاید 1: 1FOOD POISONINGWhat is Food PoisoningFood poisoning is an acute illness, usually of sudden onset, brought about by eating contaminated or poisonous food. The symptoms normally include abdominal pain, diarrhoea, nausea, vomiting and fever.It may be caused by:-bacteria or their toxinschemicals including metalsplants or fishvirusesmycotoxins
اسلاید 2: 2 Type of Bacteria :There are two type of bacteria that cause major problems in the food industry:Spoilage bacteria - responsible for the decomposition of food.Pathogenic bacteria - responsible for causing illness such as dysentery, typhoid and food poisoning.
اسلاید 3: 3The Main Food Poisoning Bacteria
اسلاید 4:
اسلاید 5:
اسلاید 6: 6Incidents of Food Poisoning in PDO
اسلاید 7: 7 High-Risk FoodsCooked poultryCooked meatsDairy produce (milk, cream, etc.)Soups, sauces and stocksShellfish, sea foodCooked riceDishes containing eggs.
اسلاید 8: 8 Low-Risk FoodsDried or pickled FoodsChemically-preserved foodsFoods with high sugar contentFood with high salt content
اسلاید 9: 9 Environmental Sources-Water -Food-borne diseases are also carried bycontaminated water. -Soil - Dust and dirty is made up from soil. It is easily blown on to food after being carried into the kitchen on clothes and shoes, soil contains the food poisoning bacterium clostridium perfringens as well as many others.-Insects - Insects carry bacteria on their bodies. Crawling insects such as cockroaches, beetles and flies.-Kitchen surfaces & Utensils
اسلاید 10: 10 Ten Main Reasons for Outbreak of Food Poisoning1.Food prepared too far in advance, and stored at warm temperature.2.Cooling food too slowly prior to refrigeration.3.Not reheating food to high enough temperatures to destroy food poisoning bacteria.4.The use of cooked food contaminated with food poisoning bacteria.5. Under cooking.6.Not thawing frozen poultry and meat for sufficient length of time.
اسلاید 11: 11 Ten Main Reasons for Outbreak of Food Poisoning (Cont.)7. Cross-contamination from raw food to cooked food. 8. Storing hot food below 63ºC.9. Infected food handlers.10. Use of leftovers.
اسلاید 12: 12 Control Measures:-Cook food thoroughlyHandle food as little as possibleTry not to prepare food in advanceKeep food covered at all timesStore food at safe temperatures below 5ºC or above 63ºC.Do not keep food in the temperature (5ºC to 63ºC danger zone) Keep raw and cooked foods separate.Avoid re-heating food.
اسلاید 13: 13 Control Measures (cont.)Prevent dry foods from becoming moist.Dispose waste food and other rubbish carefully.Keep bins covered.Keep all animals and insects away from food places.Keep everything as clean as possible.Seek advice if you feel ill, especially if you are suffering from diarrhoea or vomiting.
اسلاید 14: Finally, Never Forget:Good Food Handling Practices are the Most Important Aspect of Food Hygiene.Get the Practices Right, Keep them Right, and you should Achieve Food Safety.14
نقد و بررسی ها
هیچ نظری برای این پاورپوینت نوشته نشده است.