Assignment on Food poisoning PDF

   

Added on  2021-06-17

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Introduction: Food poisoning can be defined as the varied range of different food borne illnesses that is generally caused by eating food items that are contaminated, spoiled or toxic. The most common clinical manifestations of the food poisoning include vomiting, nausea and most importantly diarrhea. The symptoms of the food poisoning vary from being mild to severe. The risk of food poisoning can vary depending on age and immunity of the individual and the most at risk groups include elderly populations, children and patients (Srey, Jahid and Ha 2013)Introduction: Food poisoning can be defined as the varied range of different food borne illnesses that is generally caused by eating food items that are contaminated, spoiled or toxic. The most common clinical manifestations of the food poisoning include vomiting, nausea and most importantly diarrhea. The symptoms of the food poisoning vary from being mild to severe. The risk of food poisoning can vary depending on age and immunity of the individual and the most at risk groups include elderly populations, children and patients (Srey, Jahid and Ha 2013)Food poisoning and its prevention Food poisoning and its prevention Causes : Food poisoning can be caused by different pathways. The first type can be the bacterial food poisoning which can be caused by the food coming into contact with a few pathogenic bacteria such as the Escherechia coli, Salmonella, Campylobacter botulism, etc. The second cause can be the parasites causing food poisoning. The food poisoning facilitated by the parasites are not very common however, Toxoplasma is the most frequently reported parasite to cause food poisoning. The immunocompromised individuals or people with weak immune system along with pregnant women are the most at risk populations for parasite caused food poisoning (Powell et al. 2013).The third and the most important cause of food poisoning is different viruses. the most frequently reported type of viral origin casing the food poison is the norovirus. This virus is also known as the Norwalk virus which has been reported to cause more than 19 million cases of food poisoning each year. Other viral origins that can cause food poisoning includes Sapovirus, rota irus, and astrovirus; although these are less common (Ahmed et al. 2014). Causes : Food poisoning can be caused by different pathways. The first type can be the bacterial food poisoning which can be caused by the food coming into contact with a few pathogenic bacteria such as the Escherechia coli, Salmonella, Campylobacter botulism, etc. The second cause can be the parasites causing food poisoning. The food poisoning facilitated by the parasites are not very common however, Toxoplasma is the most frequently reported parasite to cause food poisoning. The immunocompromised individuals or people with weak immune system along with pregnant women are the most at risk populations for parasite caused food poisoning (Powell et al. 2013).The third and the most important cause of food poisoning is different viruses. the most frequently reported type of viral origin casing the food poison is the norovirus. This virus is also known as the Norwalk virus which has been reported to cause more than 19 million cases of food poisoning each year. Other viral origins that can cause food poisoning includes Sapovirus, rota irus, and astrovirus; although these are less common (Ahmed et al. 2014). Case of Food poisoning incident: The aim of this assignment had been to help understand the different relevant food safety strategies to a case of food poisoning in a real world hospitality case scenario. The case selected for this assignment had been based on an unfortunate event that caused one third of the total wedding guests to be become seriously ill with the norovirus infection. This even occurred in the Hilton Hotel in Brisbane where more than 50 wedding guests fell sick due to the infection and many of them had to be admitted to hospital seeking immediate medical attention. Although the investigation is yet to provide a verdict that whether the event was facilitated by norovirus contaminated food or a person to person based contamination, food safety investigation and management applies to the scenario effectively (Couriermail.com.au. 2018). Case of Food poisoning incident: The aim of this assignment had been to help understand the different relevant food safety strategies to a case of food poisoning in a real world hospitality case scenario. The case selected for this assignment had been based on an unfortunate event that caused one third of the total wedding guests to be become seriously ill with the norovirus infection. This even occurred in the Hilton Hotel in Brisbane where more than 50 wedding guests fell sick due to the infection and many of them had to be admitted to hospital seeking immediate medical attention. Although the investigation is yet to provide a verdict that whether the event was facilitated by norovirus contaminated food or a person to person based contamination, food safety investigation and management applies to the scenario effectively (Couriermail.com.au. 2018). Norovirus mediated food poisoning:This virus is also known as the Norwalk virus that causes the most common acute gastroenteritis, and this has been the causal agent of the unfortunate event in the Hilton hotel as well. This virus can be spread directly from one person to other via contact transmission and along with that this particular disease can also be transmitted via foods and drinks that have been contaminated before being served. (Rajeev and Johny 2016) Norovirus mediated food poisoning:This virus is also known as the Norwalk virus that causes the most common acute gastroenteritis, and this has been the causal agent of the unfortunate event in the Hilton hotel as well. This virus can be spread directly from one person to other via contact transmission and along with that this particular disease can also be transmitted via foods and drinks that have been contaminated before being served. (Rajeev and Johny 2016) Food hygiene and the various risks:Good food hygiene is a process followed by any corporate manufacturing entity ensuring that the food being prepared and delivered to the customers are safe and devoid of any contamination or toxicity, there are various laws and legislations that provide the hospitality authorities with protocols and guidance to adhere to the all good food hygiene and food safety strategies and the Hilton Hotel should have adhered to the good food hygiene practice to ensure optimal safety of their guests. According to the epidemiological data shared by the FDA, five major risks to food poisoning are: Improper food-holding temperaturesInadequate cookingContaminated equipmentFood from unsafe sourcesPoor personal hygiene (Foodstandards.gov.au 2018)any of the above mentioned risks could have contributed to the food contamination in the Hilton hotel event and hence there should be a thorough and effective food safety and hygiene maintenance framework in place for the organization Food hygiene and the various risks:Good food hygiene is a process followed by any corporate manufacturing entity ensuring that the food being prepared and delivered to the customers are safe and devoid of any contamination or toxicity, there are various laws and legislations that provide the hospitality authorities with protocols and guidance to adhere to the all good food hygiene and food safety strategies and the Hilton Hotel should have adhered to the good food hygiene practice to ensure optimal safety of their guests. According to the epidemiological data shared by the FDA, five major risks to food poisoning are: Improper food-holding temperaturesInadequate cookingContaminated equipmentFood from unsafe sourcesPoor personal hygiene (Foodstandards.gov.au 2018)any of the above mentioned risks could have contributed to the food contamination in the Hilton hotel event and hence there should be a thorough and effective food safety and hygiene maintenance framework in place for the organization Food Safety Recommendations: First and foremost, it has to be mentioned that most of the contaminations are facilitated by contact transmission by the contaminated workers, most importantly their hands. According to the food safety legislations of the Australia, a food handler must at all times wear protective clothing and equipments while preparing, serving or otherwise handling the food items. Along with that the food handler must also take all preventable measures to ensure not contacting the ready to eat food items at all. The food handler must also not sneeze or cough anywhere near unprotected food items (Legislation.gov.au 2018). Proper hand hygiene is a very important aspect of food safety and good food hygiene; according to the food safety legislations a food handler must wash their hands every time their hands are likely to be a source of contamination to the food, immediately before touching ready to eat food and immediately after handling raw food items, immediately after using the toilet, immediately after smoking, coughing, sneezing, using a handkerchief or disposable tissue, eating, drinking or using tobacco or similar substances, immediately after touching hair, scalp or body opening (Healthywa.wa.gov.au 2018). with regards to the equipments, the food manufacturer must ensure that the eating and drinking utensils are sanitized following the protocol immediately before and after use. The protocol for cleaning and sanitizing the equipments include cleaning, applying heat or chemicals, heat and chemicals, or other processes; however to a level that it does not compromise the safety of the food and does not permit the transmission pathogens. The food items are supposed to be stored in a way that it is devoid of any probability of contamination. And along with that, the potentially hazardous food items are needed to be stored under cool temperature and frozen (Foodsafety.asn.au 2018). The administrative departments will also have to ensure that the food handlers are not working while suffering from any food borne diseases or reasonably suspected to have a symptom of early inset of food borne or other contact based communicable outbreak (Healthywa.wa.gov.au 2018). Food Safety Recommendations: First and foremost, it has to be mentioned that most of the contaminations are facilitated by contact transmission by the contaminated workers, most importantly their hands. According to the food safety legislations of the Australia, a food handler must at all times wear protective clothing and equipments while preparing, serving or otherwise handling the food items. Along with that the food handler must also take all preventable measures to ensure not contacting the ready to eat food items at all. The food handler must also not sneeze or cough anywhere near unprotected food items (Legislation.gov.au 2018). Proper hand hygiene is a very important aspect of food safety and good food hygiene; according to the food safety legislations a food handler must wash their hands every time their hands are likely to be a source of contamination to the food, immediately before touching ready to eat food and immediately after handling raw food items, immediately after using the toilet, immediately after smoking, coughing, sneezing, using a handkerchief or disposable tissue, eating, drinking or using tobacco or similar substances, immediately after touching hair, scalp or body opening (Healthywa.wa.gov.au 2018). with regards to the equipments, the food manufacturer must ensure that the eating and drinking utensils are sanitized following the protocol immediately before and after use. The protocol for cleaning and sanitizing the equipments include cleaning, applying heat or chemicals, heat and chemicals, or other processes; however to a level that it does not compromise the safety of the food and does not permit the transmission pathogens. The food items are supposed to be stored in a way that it is devoid of any probability of contamination. And along with that, the potentially hazardous food items are needed to be stored under cool temperature and frozen (Foodsafety.asn.au 2018). The administrative departments will also have to ensure that the food handlers are not working while suffering from any food borne diseases or reasonably suspected to have a symptom of early inset of food borne or other contact based communicable outbreak (Healthywa.wa.gov.au 2018). Conclusion: On a concluding note, it has to be mentioned that there are various modes of food poisoning and it leads to severe consequences for the person infected by these diseases. As per the case scenario selected of the Hilton Hotel, the contamination can very well be mediated by not following any of the protocols of the food safety legislation of Australia. Hence, there are a few recommendations highlighted which if followed can help avoid a similar contamination incident. Conclusion: On a concluding note, it has to be mentioned that there are various modes of food poisoning and it leads to severe consequences for the person infected by these diseases. As per the case scenario selected of the Hilton Hotel, the contamination can very well be mediated by not following any of the protocols of the food safety legislation of Australia. Hence, there are a few recommendations highlighted which if followed can help avoid a similar contamination incident. References: •Couriermail.com.au. (2018).Virus ‘behind wedding nightmare’. [online] Available at: http://www.couriermail.com.au/news/queensland/outbreak-of-food-poisoning-after-wedding-reception-at-the-hilton-brisbane/news-story/4aea53d72ce3af6efe49927d31f61fbb [Accessed 14 May 2018].•Foodstandards.gov.au. (2018).Food safety standards (Australia only). [online] Available at: http://www.foodstandards.gov.au/industry/safetystandards/Pages/default.aspx [Accessed 14 May 2018].•Srey, S., Jahid, I.K. and Ha, S.D., 2013. Biofilm formation in food industries: a food safety concern.Food control,31(2), pp.572-585.•OzFoodNet Working Group, 2012. Monitoring the incidence and causes of diseases potentially transmitted by food in Australia: Annual report of the OzFoodNet network, 2010.Communicable diseases intelligence quarterly report,36(3), p.E213.•Powell, D.A., Erdozain, S., Dodd, C., Costa, R., Morley, K. and Chapman, B.J., 2013. Audits and inspections are never enough: a critique to enhance food safety.Food Control,30(2), pp.686-691.•Rajeev, P.C. and Johny, J., 2016. Food Poisoning. InClinical Pathways in Emergency Medicine(pp. 567-576). Springer, New Delhi.•Ahmed, S.M., Hall, A.J., Robinson, A.E., Verhoef, L., Premkumar, P., Parashar, U.D., Koopmans, M. and Lopman, B.A., 2014. Global prevalence of norovirus in cases of gastroenteritis: a systematic review and meta-analysis.The Lancet infectious diseases,14(8), pp.725-730.•Barker, S.F., O'Toole, J., Sinclair, M.I., Leder, K., Malawaraarachchi, M. and Hamilton, A.J., 2013. A probabilistic model of norovirus disease burden associated with greywater irrigation of home-produced lettuce in Melbourne, Australia.Water research,47(3), pp.1421-1432.•Foodstandards.gov.au. (2018).Food safety standards (Australia only). [online] Available at: http://www.foodstandards.gov.au/industry/safetystandards/Pages/default.aspx [Accessed 14 May 2018].•Legislation.gov.au. (2018).Australia New Zealand Food Standards Code - Standard 3.2.2 - Food Safety Practices and General Requirements (Australia Only). [online] Available at: https://www.legislation.gov.au/Details/F2014C01204 [Accessed 14 May 2018].•Foodsafety.asn.au. (2018).Is it food poisoning?. [online] Available at: http://foodsafety.asn.au/topic/is-it-food-poisoning/ [Accessed 14 May 2018].•Healthywa.wa.gov.au. (2018).Food poisoning. [online] Available at: http://healthywa.wa.gov.au/Articles/F_I/Food-poisoning [Accessed 14 May 2018].References: •Couriermail.com.au. (2018).Virus ‘behind wedding nightmare’. [online] Available at: http://www.couriermail.com.au/news/queensland/outbreak-of-food-poisoning-after-wedding-reception-at-the-hilton-brisbane/news-story/4aea53d72ce3af6efe49927d31f61fbb [Accessed 14 May 2018].•Foodstandards.gov.au. (2018).Food safety standards (Australia only). [online] Available at: http://www.foodstandards.gov.au/industry/safetystandards/Pages/default.aspx [Accessed 14 May 2018].•Srey, S., Jahid, I.K. and Ha, S.D., 2013. Biofilm formation in food industries: a food safety concern.Food control,31(2), pp.572-585.•OzFoodNet Working Group, 2012. Monitoring the incidence and causes of diseases potentially transmitted by food in Australia: Annual report of the OzFoodNet network, 2010.Communicable diseases intelligence quarterly report,36(3), p.E213.•Powell, D.A., Erdozain, S., Dodd, C., Costa, R., Morley, K. and Chapman, B.J., 2013. Audits and inspections are never enough: a critique to enhance food safety.Food Control,30(2), pp.686-691.•Rajeev, P.C. and Johny, J., 2016. Food Poisoning. InClinical Pathways in Emergency Medicine(pp. 567-576). Springer, New Delhi.•Ahmed, S.M., Hall, A.J., Robinson, A.E., Verhoef, L., Premkumar, P., Parashar, U.D., Koopmans, M. and Lopman, B.A., 2014. Global prevalence of norovirus in cases of gastroenteritis: a systematic review and meta-analysis.The Lancet infectious diseases,14(8), pp.725-730.•Barker, S.F., O'Toole, J., Sinclair, M.I., Leder, K., Malawaraarachchi, M. and Hamilton, A.J., 2013. A probabilistic model of norovirus disease burden associated with greywater irrigation of home-produced lettuce in Melbourne, Australia.Water research,47(3), pp.1421-1432.•Foodstandards.gov.au. (2018).Food safety standards (Australia only). [online] Available at: http://www.foodstandards.gov.au/industry/safetystandards/Pages/default.aspx [Accessed 14 May 2018].•Legislation.gov.au. (2018).Australia New Zealand Food Standards Code - Standard 3.2.2 - Food Safety Practices and General Requirements (Australia Only). [online] Available at: https://www.legislation.gov.au/Details/F2014C01204 [Accessed 14 May 2018].•Foodsafety.asn.au. (2018).Is it food poisoning?. [online] Available at: http://foodsafety.asn.au/topic/is-it-food-poisoning/ [Accessed 14 May 2018].•Healthywa.wa.gov.au. (2018).Food poisoning. [online] Available at: http://healthywa.wa.gov.au/Articles/F_I/Food-poisoning [Accessed 14 May 2018].
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