Need for Food Safety - snfportal.insnfportal.in/snf/data/school/V5 F Module 1 - Level 3...

EU-India Capacity Building Initiative for Trade Development(CITD) – Lot 1 SPS/TBT/Customs

Need for Food Safety(Invisible World of Microorganisms)

Module 1

Level 3: 12 to 17 years


Hey , I am Master

Sehat your Safe &

Nutritious

Food @ School

SUPERHERO!

This is my

SNF@School

Crew

Hello Friends , I am

Dr. Sara

Hey, I am Miss Sehat

Your Safe & Nutritious

Food @ School

SUPERHERO!


You all are familiar with

Germs or Microorganisms?They are very small living creatures presenteverywhere, we cannot see them

They do not have legs or wings but canreach all places

Such Microorganisms can make us sick.If they get food, water and warmth theygrow very fast

A single Microorganism can grow andbecome 100 in less than 3 hours


Bacteria are 1/1000th of a mm in size. See the mm marking on your scale.

(1mm= 10cm)

Microorganisms are very small in size


But do you know how they

spread?

Germs spread when

WATER we drink is

unclean

FINGERS and hands

are dirty

FAECES remains on

our hand/ or from

unclean toilet seat

FOMITES like

unclean towels,

cups, spoons

FLIES, cockroaches

and rats taste our

food


FOOD Just like humans, microorganisms too need nutritious food to grow

MOISTURE Like humans they need water to grow

TEMPERATURE Microorganisms grow best at warm temperatures

TIME Like humans microorganisms need time to grow

Four Basic Growth Requirements of Microorganisms


Five types of microorganisms affect

us and our food.

1. Viruses

2. Bacteria

3. Fungi

4. Algae

5. Parasites


Microorganisms

Virus Bacteria

Fungi- Yeast Parasites

Algae Fungi- Mold


Five types of microorganisms affect us and our food.

They are:-

• Viruses – The smallest. Cause Common cold, Chicken

pox and Measles.

• Bacteria – Main cause of food borne diseases. Some

are useful, some are harmful.

• Fungi - a. Yeasts and b. Molds. Are both useful and

harmful. Used in bread. Spoil jams and pickles.

• Algae – Affect our water supply

• Parasites a. protozoa and b. eggs and cysts of worms

– the largest – Cause dysentery and worms which

grow in our intestine.


• Food does not stay in a good condition for long.

• If handled unhygienically it spoils easily and permits disease causing microorganisms to grow.

• Infections are caused by different microorganisms or germs which we cannot see.

• Frequent infections affect our health and appetite. We do not grow well and feel tired often.

Introduction to Food Safety


• Sometimes the food you eat makes you sick. This is because the food has something in it that makes you sick.

• This is called a food borne disease. The food causing the disease has been contaminated, usually with bacteria.

• The sources of food borne diseases are FOOD, FINGERS, FAECES, FOMITES, AND FLIES

• Food borne diseases include food poisoning, food infections and food allergies.

• The causative agent in both food poisoning and food infection are microorganisms.

What are Food Borne Diseases?


• FOOD ( contaminated food and drink infected by food

handler or from the farm, diseased animals and their

products)

• FINGERS (unwashed hands and dirty grown fingernails)

• FAECES ( sewage contaminated food, water and

unwashed hands after using the toilet)

• FOMITES (unclean utensils, equipment, door knobs,

taps, towels)

• FLIES ( pests like houseflies, cockroaches, rats, mice)

The 5 F’s’ need to be controlled to keep food spoilage and

food borne diseases away.

The 5 F’ s Which Are Responsible for Spread of Disease


The 5 ‘F’s responsible for spreading Food Borne Diseases.


• Match the pictures with the correct source

Flies

Food

Fingers

Fomites

Faeces

Activity No. 1


Answers

Activity No. 1


• All microorganisms are not harmful.

• Some are useful like the bacteria which setour curd or other bacteria which make idlisfluffy.

• Some microorganisms are harmful causingdiseases, like viruses which cause measlesand bacteria which cause food poisoning.

• Others spoil and rot our food like moldgrowth on bread and yeasts

fermenting fruit juice.

Are all microbes harmful?


• Keep food and hands clean – Wash and store all food

• Keep food covered – Cover food containers, wrap incling film or aluminum foil

• Keep food cool - By not leaving food which can spoil forlong hours in the kitchen. Keep food in therefrigerator/freezer. Keep food out of the Danger Zone.

• Cook food well. Keep hot food hot during mealtimes andreheat leftover food properly.

• Add preservatives if preserves have to be stored forlong. Store food in airtight/vacuum containers.

• Consume food in hygienic surroundings.

How can we prevent microorganisms from growing in our food?


• Controlling Temperature1. Low temperatures – In the refrigerator and freezer 2. High Temperatures – During cooking. Spores may

survive normal cooking temperatures.

• Removing Oxygen In vacuum packed and canned food. Anaerobic bacteria if present, can grow such foods.

• Adding Chemical Preservatives – To preserves like tomato sauce and fruit based squashes in permissible amounts.

• Reducing the Moisture Content – In evaporated and dehydrated foods making water unavailable to microorganisms.

• Exposure to Ultraviolet Rays – Sunlight and ultraviolet lamps are useful in sterilizing the surface of food and equipment.

How can we control Microbial Growth?


The Danger Zone


• Microorganisms multiply over a wide range oftemperature.

• The temperature range of 5 0 C and 63 0 C (41 0F to 1450F) is called the DANGER ZONE because microorganismsgrow very fast within this range.

• The temperature in our classroom, in the kitchen and inour body is also within this range.

• Since microorganisms are present everywhere, and foodcan get easily contaminated, the time and temperaturefor which food remains in this zone needs to becontrolled.

What is Danger Zone?


Write the correct words from the box in the gaps:

1. Bacteria grow by dividing into …………….. every 20 minutes

2. Keep hot food hot during mealtimes and………….. leftover food well

3. Microbes spoil our food and cause .................

4. Disease causing ………………. are spread through food, fingers, faeces, fomites and flies

5. Frequent ………………….. affect our health and appetite.

Infections wastage two

microorganisms reheat

Activity 2: Fill In the Blanks with the correct answer!


Answer:

1. Bacteria grow by dividing into two every 20 minutes

2. Keep hot food hot during mealtimes and reheatleftover food well

3. Microbes spoil our food and cause wastage

4. Disease causing microorganisms are spread through food, fingers, faeces, fomites and flies

5. Frequent infections affect our health and appetite.

ANSWERS 2


DID YOU KNOW??

Viruses make us fall sick! They are the smallest of all

microorganisms which grow only in living cells and are found

in sewage contaminated food and water. It is they who cause

poliomyelitis and infectious hepatitis (jaundice) and

air borne viruses can cause common cold, influenza, mumps,

measles and chicken pox.


DID YOU KNOW??

Some Bacteria such as Lactobacilli and Streptococci ferment lactose in milk to lactic acid and are used to prepare curds, yoghurt, and cheese.Others help in the leavening of idli, dosa and dhokla batters or in the preparation of vinegar.


Yeasts are unicellular microorganisms larger

in size than bacteria. They ferment sugar and

starch to ethyl alcohol and CO2. Used in making

bread and alcoholic beverages. They are rich in

B-complex vitamins.

DID YOU KNOW??


DID YOU KNOW??

Moulds help in the ripening of cheese and in the making

of soya sauce. They also produce life saving antibiotics

like penicillin.

Edible mushrooms are also molds and are very nutritious.

Rich in proteins, vitamins and minerals.


Algae

• Found in water

• Both unicellular and multi-cellular.

• Useful in water purification and sewage treatment plants.

• Used to manufacture food additives to prevent ice-crystals in ice-creams.

Parasites

• Include both protozoa and cysts of

parasitic worms commonly found in

the intestine.

• Amoebic dysentery or amoebiasis, a common illness in our country is caused by sewage contamination of food or water.

Algae and Parasites


Eggs of round worm, thread worm and giardia are

transmitted through sewage contaminated soil,

water and food and through the faecal- oral route

(improperly washed hands after visiting the toilet).

Practice safe hygienic practices!

SNF ALERT!


Thank You

Need for Food Safety - snfportal.insnfportal.in/snf/data/school/V5 F Module 1 - Level 3...

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Transcript of Need for Food Safety - snfportal.insnfportal.in/snf/data/school/V5 F Module 1 - Level 3...