BIKA, I O

Role of industry

Compliance with good agricultural and manufacturing practices Quality assurance programme (HACCP) Qualified personnel: trained managers and food handlers Informative labelling and consumer education

Role of Consumer Report bad practices (Spoiled products,

unhygienic practices ) Read and be sensitised (stop ignorance,

accept education) Be vigilant on expiry dates of products Know your right

Quality and safety management system

Implementation of a quality and safety management system by the food business is not a passive but an active managerial system.

To provide active managerial control of risk factors, producers and processors can emphasize various areas and procedures of relevance to the safety and quality of their food products and/or establish specific requirements, such as the

following:

facility design and maintenance schedule equipment design and maintenance

schedule; instrument calibration (e.g.

thermometers, timers); standard sanitation operating procedures

(SSOPs) for clean-up operations; standard operating procedures (SOPs) for

critical steps during processing;

specifications for purchase of raw materials;

periodic health certification of employees;

exclusion of and compensation for ill employees;

training of managers, supervisors and employees;

record keeping.

Fbd Surveillance

FBD Surveilliance Disease surveillance is an information-based

activity involving the collection, analysis and interpretation of large volumes of data originating from a variety of sources.

The information collecteted is then used in a number of ways to

Evaluate the effectiveness of control and preventative health measures

Monitor changes in infectious agents e.g. trends in development of antimicrobial resistance

Support health planning and the allocation of appropriate resources within the healthcare system.

Identify high risk populations or areas to target interventions

Provide a valuable archive of disease activity for future reference.

To be effective, the collection of surveillance data must be standardized on a national basis and be made available at local, regional and national level.

Surveillance of foodborne diseaseSurveillance of foodborne disease

This includes Getting reports of FBD Investigating outbreaks

(includingclinical laboratory analysis)

Compiling and interpreting data Reporting to public health

authorities,industry and public (Notifiables)

Major food hazards globally include:• Microbial pathogens – Salmonella, Listeria,

E. coli,• Parasites – Intestinal worms • Mycotoxins Naturally occurring on plants or in animal

products when animals eat feeds containing mycotoxins

• Genetically modified foods may contain allergens or toxins

• Zoonotic diseases – diseases transmitted between human being and animals

• Misuse of food additives• Antibiotic residues in animal products eg

milk and meat• Pesticide residues in plant or animal

products• Heavy metals – Enter food through the soil

or water • Adulterants – physical contaminants in

food, such as metal, glass, rodent faeces

The nature of The nature of microorganismsmicroorganismsand parasitesand parasites

Nature of bacteria, moulds, Nature of bacteria, moulds, virusesvirusesand parasites - Key and parasites - Key messages messages (1)(1)

• foodborne diseases are caused by bacteria, moulds, viruses, and parasites

certain microorganisms are of greater significance than others for humans

bacteria and moulds multiply on foods andmay produce toxins

understanding the factors controlling growthof microorganisms allows us to control themin food

bacteria may be harmful or useful bacteria, yeasts and moulds can be used

to preserve foods lactic acid bacteria secrete lactic and other

organic acids organic acids inhibit pathogens in food and

in the gut viruses and parasites do not grow in food

Nature of bacteria, moulds, virusesNature of bacteria, moulds, virusesand parasites and parasites

pathogenic organisms

spoilage organisms

useful organisms

Microorganisms classifiedMicroorganisms classifiedby their significanceby their significance

pathogenic pathogenic organisms organisms

Of Foodborne diseases bacteria eg Salmonella spp moulds eg Asperigilus sp viruses eg Rotaviruses parasites eg Taenae saginata

moulds

Bacteria eg Mycobacterium spp

Bacteria cultures

Viruses vary in shape from simple to more complex structures

Note that an average virus is 100x smaller than a bacterium

Parasite eg Taenie solium

To date there are identified 1,415 species of infectious organisms known to be pathogenic to humans:217 viruses and prions, 538 bacteria and rickettsia, 307 fungi, 66 protozoa 287 helminths.

Out of these, 868 (61%) are classified as zoonotic

175 pathogenic species are considered to be

associated with emerging diseases.

Emerging diseasesDefined as: A zoonosis that is newly recognised or newly

evolved, or has occurred previously, but shows increases in incidence or expansion in a geographical, host or vector range.

Existing infection or disease which

appears again or invades new territories.

Examples of major global existingExamples of major global existingand emerging pathogensand emerging pathogens Major

Salmonella Campylobacter Shigella V. cholerae Trematodes

Emerging pathogens E. coli (EHEC) Aeromonas

hydrophila Listeria

monocytogenes Vibrio cholerae

0139 Cryptosporidium

Spoilage Spoilage microorganismsmicroorganisms

bacteria

yeasts

moulds

Food products madeFood products madewith useful microorganismswith useful microorganisms

fermented meats yoghurt cheese beer leavened bread soy sauce fermented soybean (tofu)

Useful microorganismsUseful microorganisms

Lactic acid bacteria (LAB) These ferment carbohydrates into organic acids which inhibit

Salmonella Staphylococcus Listeria Clostridium E. coli

LAB are found in Plants Soil Animals Human Gut

Major Bacteria causing FBD in Bw

Camphilobacter spp Salmonella spp Listeria spp or Shigella spp

or E. coli

IntroductionCampylobacter (meaning 'twisted

bacteria') is a genus of bacteria that are Gram-negative, spiral, and microaerophilic. Motile, with either unipolar or bipolar flagella, the organisms have a characteristic spiral/corkscrew appearance

Campylobacter in apperance

17 serotypes (WHO)

C. coli C.jejuniC. concisus C. curvusC. fetus C.gracilis C. helveticusC. hominis C. hyointestinalisC. insulaenigrae C. jejuniC. lanienae C. lari C. mucosalis C. rectus C. showaeC. sputorum C. upsaliensis

Incubation period2 to 5 days but may take up to 10 days to

appear

Fatality rate..1 death per 1000cases growth temperature between 37 and 42°C Ph 6.5 - 7.5 minimum water activity for growth is > or

= 0.987 (2 % sodium chloride). reduced levels of oxygen (5 - 6 %) to grow

Where do we find it most Raw and undercooked poultry, unpasteurized

milk, contaminated water.

Person at risk People of all age groups are susceptible to the

disease. Younger children, older adults and people who have compromised immune systems are at greatest risk for complications associated with campylobacteriosis.

Sources of contamination Go back to your list

Photos of cross contamination

Symptoms of Campylobacteriosis Fever, abdominal cramps,vomiting a mild to severe diarrhea. Diarrhea can lead to dehydrating. Signs of dehydration include: thirst,

irritability, restlessness, sunken eyes, dry mouth and tongue, dry skin, fewer trips to the bathroom to urinate (pee), and (in infants) a dry diaper for several hours

treatment Visit your Physician Phamarcy antibiotic eg erythromycin Drink a lot of water in cases of

dehyration..dehydration salts

Prevention and Control Cook all poultry products thoroughly. Make

sure that the meat is cooked throughout (no longer pink) and any juices run clear. All poultry should be cooked to reach a minimum internal temperature of 165 °F.

If you are served undercooked poultry in a restaurant, send it back for further cooking.

Wash hands with soap before preparing food Wash hands with soap after handling raw

foods of animal origin and before touching anything else.

Prevent cross-contamination in the kitchen by using separate cutting boards for foods of animal origin and other foods and by carefully cleaning all cutting boards, countertops, and utensils with soap and hot water after preparing raw food of animal origin.

Avoid consuming unpasteurized milk and untreated surface water.

Make sure that persons with diarrhea, especially children, wash their hands carefully and frequently with soap to reduce the risk of spreading the infection.

Wash hands with soap after contact with pet and their feaces