Food Safety Management: Contamination and Illness Report

This report provides a comprehensive overview of food safety management, addressing critical aspects such as food contamination, food poisoning, and foodborne infections. It begins by defining food safety and its importance in preventing foodborne illnesses, emphasizing the need for effective handling, preparation, and storage. The report then delves into various types of food contamination, including physical and chemical contamination, explaining their causes and impact. Furthermore, it explores food poisoning and foodborne infections, detailing their characteristics, causes, and the associated health risks. The report also discusses specific foodborne illnesses like salmonellosis, gastroenteritis, and campylobacteriosis, outlining their symptoms and preventive measures. It concludes by highlighting the significance of hygiene and food safety management in maintaining public health and ensuring food quality. The report references scientific literature to support its findings, offering valuable insights for the food industry and individuals alike.

Food and Safety Management
Task 1

Cover Content
 Introduction
 Food contamination
 Physical contamination
 Chemical contamination
 Food Poisoning And Food Borne Infections
 Characteristics of food poisoning and food borne infections
 Conclusion
 References

Introduction
 Food safety is consider as a scientific discipline that determining
handling, preparation and storage of food in effective way that help in
preventing food borne illness.
 Now days, food safety and hygiene is an important demand for the
people.

Food contamination
Food contamination: It means reduction is safety and quality of foods due to
chemical reactions by micro-organisms. It may occur intentionally or
accidentally.. Along with this, it also reduces the overall quality of food and
causes safety issues. It will either harm the consumers health or will harm to
the products quality and safety as well.

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These are the type of food
contamination that consist in food
and also affect the quality of food.

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Physical contamination
 Physical contamination: It is related when a foreign object such as hair, plant
stalks, or elements of plastic/metal contaminates food and that can be arise at
any stage of the production process. This type of contamination causes injury
to those customers who inadvertently use the foreign object. It includes Band-
Aids, Steel wool and pieces of plastic

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Chemical contamination
 Chemical contamination: When a food loses its nutritional value and quality
due to presence of chemical substance. Further, there are chemicals that can
occur naturally in foods like toxins in fish etc. Thus, it is important for Aqua
Nuev to store food in proper packaging t that would help in protectionf food
against this type of contamination.

Food Poisoning And Food Borne Infections
Food poisoning: It is caused when a person consumes food or drink water
contaminated with poisonous elements such as bacteria, viruses, toxins etc.
Food borne infections: It is also related with food quality that infected the
human body. It can cause diarrhea, vomiting, fever and many more.

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Food poisoning Food borne infections
Under this, the main cause of this infection is
bacteria and viruses that contaminate the foods.
The main reason of its occurrence is infectious
pathogens.
Symptoms are nausea, headache, dizziness etc.
also, it can cause respiratory failure.
It causes inflammation in bowels and stomach.

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 There are list of food-borne infections that
directly affect the human body. These are
Cholera, Pinworm infection, Shigellosis and
many more. All these are harmful for human
body and health as well.