• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Describe in detail 10 common factors which contribute to food poisoning

Extracts from this document...


Angela Clucas - Human Nutrition HND Food Safety: Law Assignment Describe in detail 10 common factors which contribute to food poisoning Food poisoning can be defined as: "An acute (arising suddenly and of short duration) gastroenteritis caused by the ingestion of food." - www.food.gov.uk Food poisoning is characterized by the following symptoms: * Abdominal Pain * Diarrhoea * With or without vomiting * With or without fever Major problems with food poisoning occur in the very young, the very elderly and those with otherwise reduced immunological defences. The major problem is with dehydration and loss of electrolytes and is a main cause of infant and child mortality in the developing world. Some authors exclude food-borne illness that are caused by primary human pathogens (that are adapted to the human host) from their definition of food poisoning, examples include Salmonella Typhoid and Dysentery caused by Shigella Dysenteriae. The term 'food poisoning' is reserved for those diseases produced by bacterial exotoxins, for example this would include Staphylococcus Aureus and Clostridium Perfringens but would exclude Salmonella. ...read more.


Ingestion of Raw Foods Eating raw or improperly cooked food can result in food poisoning due to viral infection. One example of this is shellfish harvested in polluted waters. Bivalve molluscs can filter and concentrate virus particles as well as bacteria in the gut, as shellfish are eaten whole the gut plus all the virus particles are ingested along with the rest of the animal. A remedy is to hold the shellfish in a tank with sterilized water using ultraviolet light to destroy any viruses although some enteric viruses may remain. Contamination of Raw Materials Contamination of raw materials with pathogens is a widespread problem contributing to food poisoning. Most wild and farm/domestic animals carry pathogenic organisms in their gut which are all transmissible to man. There are several factors which seem to make the problems worse including intensive farming where organisms are spread via the faecal-oral route, transport of animals in overcrowded conditions and the use of concentrated animal feeds that become infected with pathogens. ...read more.


Staff Hygiene Poor personal hygiene can contribute to food poisoning outbreaks, for example staff not washing their hands at all/effectively after using to toilet or coughing/sneezing. The natural habitat of Staphylococcus Aureus is the human nose, throat and skin so to prevent contamination anyone with cold/flu like symptoms must be excluded from the food handling or processing area. Another problem with personal hygiene is the presence of 'Carriers' working in food industry. These people are asymptomatic but still infected, most commonly with Salmonella and E-Coli. A carrier may remain infected for weeks, sometimes months. Pests Pests such as flies, cockroaches, mice, rats and birds all carry food poisoning organism. Careful effort must be made to ensure any food storage or preparation area is pest free. Methods of prevention can include rodent traps and UV fly killers. Salmonella is naturally found in the intestine of most animals, domestic or wild, including mammals, birds and insects. It is excreted in large numbers in faeces and can remain viable for years within the faecal material. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Food Technology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Food Technology essays

  1. Explain the need for nutrition by living organisms.

    There is an easy way to differentiate between a fat and oil. Fats are always hard at room temperature and burn very quickly when used during cooking. Oils are liquid at room temperature and have low melting points. Fats give twice as much energy as carbohydrates and are used to build cell membranes.

  2. Food Poisoning

    Another aspect of treatment is to prevent dehydration. Loos of fluids is serious in food poisoning and thus the fluids intake must be replenished at regular intervals. Hygiene is the key to prevent food poisoning. There is variety of basic hygiene measure which should be adopted to reduce the risk of bacteria food poisoning.

  1. Free essay

    Basic hygiene practices for food preparation and cooking

    cookers and deep fat fryers When training has been done some basic steps should be followed when cleaning equipment. The basic steps are: * Disconnect the equipment from the power source * Take extra care when removing any blades * Remove all waste food * Thoroughly wash and sanitize all

  2. Prevention of food poisoning.

    Files and cockroaches present the greatest hazards because of their feeling habits and the sites which they pick up large numbers of bacteria on their hairy bodies.

  1. Food Hygiene

    Low-risk Foods High acid-content foods. E.g. pickles, fruit juice, chutney. High sugar-content. E.g. marmalade, jams, sweets, unprocessed raw vegetables, edible oils and fat. To reduce the risk o cross-contamination different coloured chopping boards and knives are used during food preparation: Types of food Poising Bacteria Found in Control Salmonella Raw


    Recommendations Knowing the number of calories and the amount of fat and salt in the fast food can help you decide which items are better choices.

  1. Describing the Nature of the FAO Report "The State of Food Insecurity in the ...

    The linkage between the reduction of hunger and saving children's lives is the next topic under discussion. Nearly 11 million children die in the world every year before reaching their fifth birthday. Almost all of these deaths occur in developing countries, three-quarters of them in sub-Saharan Africa and South Asia,

  2. This task will describe three examples of food contamination and explain the safe practises ...

    UNSAFE PRACTISE: If the kitchen there is a food that is untested when it comes to the expiration date and someone will give this food to the customer or somebody else can cause serious poisoning that can cause nausea, abdominal pain or vomiting.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work