Food hygiene

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Food hygiene
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• Food is a potential source of infection and is
  liable to contamination by microorganisms, at any
  point during its journey from the producer to the
  consumer. Food hygiene, in its widest sense,
  implies hygiene in the production, handling,
  distribution and serving of all types of food.
  The primary aim of food hygiene is to prevent
  food poisoning and other food-borne illnesses,
  which can be grouped under the following
  headings.

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• The importance of surveillance of food-borne
  diseases has been underlined in the WHO Sixth
  General Program of Work . The most important
  international program carrying out activities in
  the field of food hygiene is the Joint FAO/WHO
  food Standards Program

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Classification of Food borne Illnesses
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Classification of Food borne Illnesses
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Milk Hygiene

• Milk is an efficient vehicle for a great variety
  of disease agents The sources of infection or
  contamination of milk may be (1) The dairy
  animal (2) human handler or (3) the
  environment, e.g., contaminated vessels, polluted
  water, flies, dust, etc.

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Milkborne Diseases

• A joint FAO/WHO Expert Committee on milk hygiene
  classified milk -born diseases
• 1. Infections of animals that can be transmitted
  to man
• Primary importance
• Tuberculosis
• Brucellosis
• Streptococcal infections
• Staphylococcal enterotoxin poisoning
• Salmonellosis
• Q Fever

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Milk born diseases

• Lesser importance
• Cowpox
• Foot and mouth disease
• Anthrax
• Leptospirosis
• Tick-borne encephalitis

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• Infections primary to man tat can be transmitted
  through milk
• Typhoid and paratyphoid fevers
• Shigellosis
• Cholera
• Enteropathogenic Escherichi coli
• Non-diarrhoeal diseases
• Streptococcal infections
• Staphylococcal food poisoning
• Diphtheria
• Tuberculosis
• Enteroviruses
• Viral hepatitis

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Clean and Safe Milk

• The safety and keeping quality of milk are
  related to its microbial content. The first
  essential in the production of clean and safe
  milk, therefore, is a healthy and clean animal.
  Milk from a healthy udder contains only a few
  organisms, and these are relatively unimportant.
  Secondly, the premises where the animal is housed
  and milked should be sanitary. The milk vessels
  must be sterile and kept covered. The water
  supply must be bacteriologicaly safe.

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• Milk handler must be free from communicable
  diseases, and before milking they must wash their
  hands and arms. Where possible, milking machines
  must be used. Milk should be cooled immediately
  to below 10C after it is drawn to retard
  bacterial growth. In the production of good
  quality milk, cleanliness of all containers and
  equipment in which milk is handled is very
  important.

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Pasteurization of milk

• Pasteurization may be defined as the heating of
  milk to such temperatures and for such periods of
  time as are required to destroy any pathogens
  that may be present while causing minimal changes
  in the composition, flavor and nutritive value
  (WHO). There are several methods of
  pasteurization.
• Milk is kept at 63-66C for at least 30 minutes,
  and then quickly cooled to 5C.

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• High Temperature and Short Time Method Milk is
  rapidly heated to a temperature of nearly 72C,
  is held at that temperature for not less than 15
  seconds, and is then rapidly cooled to 4C. This
  is now the most widely method. Very large
  quantities of milk per hour can be pasteurized by
  this method. (3) UHT Method Also known as
  Utra High Temperature Method. Milk is rapidly
  heated usually in 2 stages (the second stage
  usually being under pressure) to between 125C,
  for a few seconds only. It is then rapidly
  cooled and bottled as quickly as possible.

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MEAT HYGIENE

• The term meat includes various tissues of
  animal origin. The diseases which may be
  transmitted by eating unwholesome meat are (1)
  TAPE WORM INFESTATIONS Tinea soliu, T.
  saginata, Trichinella spiralis and anthrax,
  actinomycosis, tuberculosis and food poisoning.

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Meat Inspection

• Animals intended for slaughter are subjected to
  proper antemortem and postmortem inspection by
  qualified veterinary staff. The principal causes
  of antemortem rejection of animals are
  emaciation, exhaustion, pregnancy, sheep-pox,
  foot-rot, actinomycosis, brucellosis, febrile
  conditions, diarrhoea and other diseases of an
  infectious nature rendering meat unfit for human
  consumption. The main causes of the postmortem
  rejection are cysticercus bovis, liver fluke,
  abscesses, sarcocystis, hydatidosis, septicaemia,
  parasitic and nodular infections of liver and
  lungs, tuberculosis, cysticercus cellulosae,
  etc(112). The characteristics of good meat are
  that it should be neither pale pink nor a deep
  purple tint, firm and elastic to touch, should
  not be slimy and have an agreeable

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Slaughter Houses

• Location Preferably away from residential
  areas.
• Structure Floors and walls up to 3 feet should
  be impervious and easy to clean.
• Disposal of wastes Blood, offal, etc should
  not be discharged into public sewers but should
  be collected separately.
• Water Supply should be independent, adequate
  and continuous.
• Examination of animals Antemortem and
  postmortem examination to be arranged. Animals
  or meat found unfit for human consumption should
  be destroyed or denatured.
• Miscellaneous animals other than those to be
  slaughtered should not be allowed inside the
  shed.
• Storage of meat Meat should be stored in
  fly-proof and rat-proof rooms for overnight
  storage, the temperature of the room shall be
  maintained below 5C. 8) Transportation of
  meat Meat shall be transported in fly-proof
  covered vans.

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Fish

• Fish deteriorates or loses its freshness because
  of autolysis which sets in after death and
  because of the bacteria with which they become
  infected. Stale fish should be condemned. The
  signs of fresh fish 1) it is in a state of
  stiffness or rigor mortis, 2) the gills are a
  bright red and 3) the eyes are clear and
  prominent

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EGG

• Although the majority of freshly laid eggs are
  sterile inside, the shells become contaminated by
  faecal matter from the hen. Microorganisms
  including pathogenic Salmonella can penetrate a
  cracked shell and enter the egg(48).

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FRUITS AND VEGETABLES

• Fruits and vegetables constitute another
  important source for the spread of pathogenic
  organisms, protozoan and helminthes. These
  infections are a serious menace to public health
  where sewage is used for growing vegetables. The
  vegetables which are consumed raw in the form of
  salads pose a problem in food sanitation. People
  should be educated to wash the vegetables before
  eating then raw. Vegetables which are cooked and
  eaten are free from this danger.

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SANITATION OF EATING PLACES

• (1) Location Shall not be near filth or open
  drain, stable, manure pit and other sources of
  nuisances.
• (2) Floors To be higher than the adjoining
  land, made with impervious material and easy to
  keep clean. (
• 3) Rooms (a) Rooms where meals are served
  shall not be less than 100 sq. feet and shall
  provide accommodation for a maximum of 10
  persons. (b) Walls up to 3 feet should be
  smooth, corners to be rounded should be
  impervious and easily washable. (

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• c) Lighting and ventilation ample natural
  lighting facilities aided by artificial lighting
  with good circulation of air are necessary. (4)
  Kitchen (a) Floor space minimum 60 sq. ft.
  (b) window opening to be 25 percent of floor
  area. (c) Floor to be impervious, smooth, easy
  to keep clean and non-slippery. (d) Doors and
  windows to be rat-proof, fly-proof, and of the
  self-closing type. (e) Ventilators 2 percent of
  the floor area, in addition to smoke pipes. (5)
  Storage of cooked food Separate room to be
  provided. For long storage, control of
  temperature is necessary. (6) Storage of
  uncooked foodstuffs. Perishable and
  non-perishable articles to be kept separately in
  rat-proof and vermin-proof space for storage of
  perishable articles temperature control should be
  adopted.

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• ) Furniture Should be reasonably strong and
  easy to keep clean and dry. (8) Disposal of
  refuse To be collected in covered, impervious
  bins and disposed of twice a day. (9) Water
  supply To be an independent source, adequate,
  continuous and safe. (10) Washing facilities
  To be provided. Cleaning of utensils and
  crockery to be done in hot water and followed by
  disinfection.

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Food Handlers

• Food sanitation rests directly upon the state of
  personal hygiene and habits of the personnel
  working in the food establishments. Proper
  handling of foods, utensils and dishes together
  with emphasis upon the necessity for good
  personal hygiene are of great importance. The
  infections which are likely to be transmitted by
  the food handlers are diarrheas, dysenteries,
  typhoid and para-typhoid fevers, entero-viruses,
  viral hepatitis, protozoa cysts, eggs of
  helminthes, strepto and staphylococcal infections
  and salmonellosis.

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• The first essential is to have a complete medical
  examination carried out of all food handlers at
  the time of employment. Any person with a
  history of typhoid fever, diphtheria, chronic
  dysentery, tuberculosis or any other communicable
  disease should not be employed. Persons with
  wounds, otitis media or skin infections should
  not be permitted to handle food or utensils. The
  day to day health appraisal of the food handlers
  is also equally important those who are ill
  should be excluded from food handling. It is
  also important that any illness which occurs in a
  food handler's family should at once be notified.

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• Education of food handlers in matters of personal
  hygiene, food handling, utensils, dishwashing,
  and insect and rodent control is the best means
  of promoting food hygiene. Many of the food
  handlers have little educational background.
  Certain aspects of personal hygiene are therefore
  required to be continually impressed upon then
  (a) Hands The hands should be clean at all
  times. Hands should be scrubbed and washed with
  soap and water immediately after visiting a
  lavatory and as often as necessary at other
  times. Fingernails should be kept trimmed and
  free from dirt. (b) Hair Head covering should
  be provided particularly in the case of females
  to prevent loose hair obtaining entrance to
  food-stuffs. (c) Overalls Clean white overalls
  should be worn by all food handlers. (d) Habits
  Coughing and sneezing in the vicinity of food,
  licking the fingers before picking up an article
  of food, smoking on food premises are to be
  avoided.

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ADULTERATION OF FOODS

• Adulteration of foods consists of a large number
  of practices - mixing substitution, abstraction,
  concealing the quality, putting up decomposed
  foods for sale, misbranding or giving labels and
  addition of poisons. Some forms of adulteration
  are injurious to health, eg., adulteration of
  mustard oil with argemone oil. But for the most
  part food adulteration has an economic rather
  than a sanitary significance eg., addition of
  water to milk.

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FOOD FORTIFICATION

• the process whereby nutrients are added to foods
  to maintain or improve the quality of the diet of
  a group, a community or a population.

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FOOD ADDITIVES

• The concept of adding non-food substances to
  food products is not new. Pickling is an ancient
  culinary practice aimed at preserving food
  articles such as mango, lime and amla for fairly
  long periods by the addition of salt and spices.
  Modern science of food technology employs more
  than 3,000 substances some natural (eg.,
  saffron, turmeric) and others artificial or
  synthetic (eg., saccharin, sorbic acid) known as
  food additives. Majority of the processed
  foods such as bread, biscuits, cakes, sweets,
  confectionary, jams, jellies, soft drinks,
  ketchup, all contain food additives.

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FOOD ADDITIVES

• Food additives are defined as non-nutritious
  substances which are added intentionally to food,
  generally in small quantity, to improve its
  appearance, flavour, texture or storage
  properties(116). The definition also includes
  animal food adjuncts which may result in residues
  in human food and components of packing materials
  which may find their way into food(117).
• The food additives may be classified as
  colouring agents (eg., saffron, turmeric),
  flavouring agents (eg., vanilla essence),
  sweeteners (eg., saccarin), preservatives (eg.,
  sorbic acid, sodium benzoate), bleaching agents
  (eg., chlorine) acidity imparting agents (eg.,
  citric acid acetic acid), etc..(115).
  Uncontrolled or indiscriminate use of food
  additives may pose health hazards among consumers.

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