Control Measures to Prevent Physical and Chemical Contamination of Food

This presentation discusses the measures to prevent physical and chemical contamination of food. It explains the difference between food poisoning and food borne infections and provides prevention methods. The presentation also includes a list of food borne illnesses and their prevention techniques.

CONTROL MEASURES TO
PREVENT PHYSICAL AND CHEMICAL
CONTAMINATION OF FOOD

TABLE OF CONTENT
INTRODUCTION
1.1 Presenting required controls for prevention of physical and chemical contamination
of food in “Crave it , Eat it” restaurant
1.2 Comparison of characteristics of food poising and food borne illness
1.3 Controlling of food borne illness
CONCLUSION
REFERENCES

INTRODUCTION
 In the present presentation discussion related with foods safety and
its contamination is done.
 Different types of contamination including physical and chemical
are discussed along with their measures on how to control them.
 Difference between food poisoning and food borne infection is
carried out with presenting their different characteristics and
measure for their prevention are presented

1.1 CONTAMINATION FOOD
 It means that in the food there is presence of
harmful chemicals and microorganisms,
 It includes bacteria, virus, pathogen etc and
consumption of such food which causes of illness
and infections.

PHYSICAL CONTAMINATION
 It occurs when there is presence of physical substance
in the food causing the contamination.
 fingernail,
 air, glass
 metal,
 jewellery,
 dirt

CHEMICAL CONTAMINATION
 This type of contamination happens when the food get in contact
with harmful chemicals
 This includes
 pesticides and insecticides on fruits and vegetable,
 single use plastic containers, c
 leaning agents etc.

 Avoiding the use of plastic and dirty containers for storing and
preparing the food.
 Thoroughly washing and cleaning the food articles before
consumption.
CONTROLS FOR PREVENTION OF
FOODS CONTAMINATION:

CONTINUE…
 Controls to prevent physical contamination:
 Storage of the food in containers at right temperature.
 Use of clean and sanitizes surface and utensils for preparation of
food.
 Controls to prevent physical contamination:
 Storage of the food in containers at right temperature.
 Use of clean and sanitizes surface and utensils for preparation of
food.

2.2 FOOD POISONONG ANF FOOD
BORNE INFECTIONS
Food poisoning Food borne infection
 Food poisoning is type of food borne illness which is caused
by ingestion of performed toxins which is a poison in
originated by microorganism in food.
 This can be defined as illness caused by the bacteria or toxic
food consumption which is present in the food itself.
 This includes abdominal cramps, diarrhoea, vomiting, unease
etc.


 It is a gastrointestinal tract caused by consumption of foods
or beverage containing harmful live bacteria, pathogens,
viruses, parasites or toxins
 This includes inflammation of the stomach and bowels and
allergic reactions where the food acts as carriers of allergens

LIST OF FOOD BORNE INFECTIONS
 Shigellosis
 Listeriosis
 Campylobacteriosis
 Food borne Boutulism
 Actue Viral Hapatitis A
 Toxoplasmosis

CONTINUE…
 This can be stated that both food poisoning and food born inactions
are caused by consumption of contaminated food.
 The food illness is caused by eating contaminated food on the other
hand food poising in a type of food born illness.
 These are caused due to swallowing toxins in the form of
microorganisms in food.

1.3 CONTROLLING FOOD BORNE
ILLNESS
 Food borne illness: It is a vast terms and means illness causes due
to the consumption of contaminated food.
 This incudes both food poisoning and food borne infections. Theses
are caused by bacteria, viruses, parasites, chemicals present in the
food articles.
 can be defined as infections and irritations that are acute means can
happen suddenly and last for a shorter time and can sometimes
lead to serious complications.

LIST OF FOOD BORNE ILLNESS AND
PREVENTION
 Food borne disease are caused by toxin in foods and its
contamination and it can be prevented by proper cooking, cleaning,
storing and handling the foods:

ESCHERICHIA COLI
 his can be avoided as food and beverages must be cooked enough.
 Such as high temperature killing all the germs and bacteria in he
raw food.

SALMONELLOSIS
 This can be prevented by proper cooking of Raw meat, poultry,
seafood.
 All these and their juices must be kept away from other foods

CONTINUE…
PERFRINGENS
POISONING
 For prevention of this illness
Raw and cooked foods must
be refrigerated or frozen
properly.
NOROVIRUS
GASTROENTERITIS
 It can be protected as Fruits
and vegetables must be
washed under running water
before eating, and cooking.

CONCLUSION
 It can be concluded that both physical and chemical contamination
results in making food unsafe and impure for human consumption.
 They causes various type of diseases.
 Both food poisoning and food borne illnesses are different having
distinct characteristics.
 Various measures are suggested to prevent contamination of food.

REFERENCES
 Kirk, M. D and et.al., 2015. World Health Organization estimates of
the global and regional disease burden of 22 foodborne bacterial,
protozoal, and viral diseases, 2010: a data synthesis. PLoS
medicine. 12(12). p.e1001921.
 Crim, S. M and et.al., 2015. Preliminary incidence and trends of
infection with pathogens transmitted commonly through food—
Foodborne Diseases Active Surveillance Network, 10 US sites,
2006–2014. MMWR. Morbidity and mortality weekly report. 64(18).
p.495.
 Iwamoto, M and et.al., 2015. Bacterial enteric infections detected by
culture-independent diagnostic tests—FoodNet, United States,
2012–2014. MMWR. Morbidity and mortality weekly report. 64(9).
p.252.