Module 4– Introduction
to Food Borne Illness
Introduction to Food Borne Illness
Over 200 diseases are caused by eating food contaminated with bacteria,
viruses, parasites or chemical substances such as heavy metals. This growing
public health problem causes considerable socioeconomic impact though strains on
health-care systems lost productivity, and harming tourism and trade. These
diseases contribute significantly to the global burden of disease and mortality.
Foodborne diseases are caused by contamination of food and occur at any
stage of the food production, delivery and consumption chain. They can result from
several forms of environmental contamination including pollution in water, soil or air,
as well as unsafe food storage and processing.
Foodborne diseases encompass a wide range of illnesses from diarrhea to
cancers. Most present as gastrointestinal issues, though they can also produce
neurological, gynecological and immunological symptoms. Diseases causing
diarrhea are a major problem in all countries of the world, though the burden is
carried disproportionately by low- and middle-income countries and by children
under 5 years of age.
Every year, nearly one in 10 people around the world fall ill after
eating contaminated food, leading to over 420 000 deaths. Children are
disproportionately affected, with 125 000 deaths every year in people
under 5 years of age. The majority of these cases are caused by
diarrheal diseases. Other serious consequences of foodborne diseases
include kidney and liver failure, brain and neural disorders, reactive
arthritis, cancer, and death.
Foodborne diseases are closely linked to poverty in low- and
middle-income countries but are a growing public health issue around
the world. Increasing international trade and longer, more complex food
chains increase the risk of food contamination and the transport of
infected food products across national borders. Growing cities, climate
change, migration and growing international travel compound these
issues and expose people to new hazards.
Exposed to unsafe temperature for a long
period of time
a. Temperature Danger Zone
Keeping your food at a safe temperature is a simple and
effective way to protect customers from foodborne
illnesses and keep health inspectors happy. It’s the
responsibility of your restaurant, buffet, or catering
business to prepare and hold food out of the temperature
danger zone. Keep reading to learn all about the
temperature danger zone, how long your food can stay in
the danger zone, and the proper holding temperatures for
hot and cold food.
What Is the Temperature Danger Zone?
The temperature danger zone is food temperatures between 41 and
135 degrees Fahrenheit, and the most rapid bacteria growth occurs
between 70 and 125 degrees Fahrenheit. The longer food sits in this
temperature range, the greater the risk that bacteria will begin to grow
on your food.
As these bacteria reach unsafe levels, this can cause food to spoil and
become dangerous for consumption. As a food service professional,
it’s your responsibility to avoid these issues by ensuring food is quickly
chilled or heated to food safe temperatures.
How Long Can Food Stay in the
Temperature Danger Zone?
As a general rule, it is recommended foods enter their proper temperature
zones within 2 hours. For cold foods, the food safe temperature is 40 degrees
Fahrenheit and below. For hot foods, the safe temperature is above 140
degrees Fahrenheit.
Additionally, if you're operating in a warm kitchen that's above 90 degrees
Fahrenheit, your food shouldn't be in the danger zone for longer than an hour.
The warmer temperature can help bacteria grow faster, making it more
important for you to heat or chill it to safe temperatures quickly.
How to Keep Food Out of the Temperature Danger Zone
The easiest way to keep food out of the temperature danger zone is to take and monitor
temperatures regularly. This is imperative not only while cooking your temperature
control for safety (TCS) food, but it is also imperative when holding food on your buffet
line or salad bar.
Follow these important tips to ensure you’re
making the best use of your thermometer to
keep food safe for consumption.
Consistently monitor your refrigerator or freezer temperatures. You may want to
use a secondary refrigerator or freezer thermometer, as the thermometer built
into your appliance may not be accurate.
Keep a written record including the temperature measured and the time it was
taken.
Clean and calibrate thermometers often.
Regularly test employee’s knowledge of proper thermometer handling and use.
b. Improper Packaging of food items
Proper food handling and storage can prevent most foodborne
illnesses. In order for pathogens to grow in food, certain conditions
must be present. By controlling the environment and conditions, even
if potentially harmful bacteria are present in the unprepared or raw
food, they will not be able to survive, grow, and multiply, causing
illness.
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c. Poor hygiene & sanitation during the preparation of food
Always clean hands thoroughly using warm, soapy water. Rinse hands
and then dry them with a paper towel. Never wipe dirty hands on
aprons or soiled rags as you could re-contaminate them. Either bathe
or shower daily and keep hair clean and restrained to prevent food
contamination.
Always wash, rinse and sanitize equipment, utensils and surfaces where food will
be prepared or stored to eliminate pathogens. Only use chemicals approved for
use by the US Environmental Protection Agency (EPA) for food contact. Either
dilute them to the correct concentrations using a test kit or buy pre-mixed
solutions.
Reference: [Link]
foodborne-illness
d. Improper re-heating of food
The State Sanitary Code now requires that the entire mass of all cooked and
refrigerated potentially hazardous food which is to be reheated must be reheated to
165 degrees Fahrenheit or above within two hours, and held above 140 degrees
Fahrenheit until served. This procedure destroys the bacteria that can cause food
poisoning and prevents the bacteria from growing in the food.
Foods may be prepared as close to the serving time as possible, and in quantities
that will minimize leftovers, thus eliminating any need for cooling and reheating.
e. Unsafe sources and suppliers
Always purchase food from approved suppliers where inspections control the
safety of the foods you eat. One exception is raw produce, which can be
purchased from any supplier. Be sure to thoroughly rinse and scrub produce
prior to consumption in order to remove dirt and pathogens.
Reference:
[Link]
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