Food Safety Case Study

PART 1

Introduction

Food Standard Agency deals with the food safety management by providing various information related to food. Recently, it is planning to write an article titled “Eat & Stay safe”, which highlights the information about the illness caused by food borne, preventive methods and the agent to spoil the food.

Main Body

1.1 Confer the measures need to reduce the contamination of food namely physical and chemical.

Generally, food borne illness are also referred to as food poisoning caused from the consumption of food which is contaminated

There are different ways for the contamination of food such as physical, chemical, biological et cetera.

Physical Contamination of food

Physical contamination is caused by the different

The pollution caused by air covers different food product to be contaminated from the sprayed pesticides in a particular product. Similarly, the agrochemicals used by farmers in soil bring hazard and the ingestion of untreated water also is hazardous to health.

b) Cleaning and sanitizing

The use of hot soapy water to wash foods reduces the microorganisms present in food as well as in the surface. Even the use of appropriate sanitizer i.e. bleach helps to lessen the different microorganism as possible. The presence of natural toxins are also removed by cleaning and sanitizing.

1.2 Relate the features of food poisoning and food-borne infections applicable on outbreaks instance

Food poisoning and Food-borne infections are generally used interchangeably by the people. Food-borne infections are caused from the consumption of contaminated food that colonize the intestine with the presence of living organism as well as from the allergic reaction of food whereas food poisoning is caused from the ingestion of contaminated

coli virus in the hotel. The red meat offered by hotel was uncooked. The beef caused illness to the majority of the people. At first stage, the characteristics resemble the symptoms of food poisoning, but later the condition went worst due to the infection in the intestine leading to Food-borne infections. In addition to the uncooked beef, the water was also contaminated. The whole situation lead to Hemolytic uremic syndrome (HUS).

E. coli is the bacteria that lives in intestine. It is regarded both harmless and harmful depending on the immune system of the individual as well as on the level of strains of E. coli. The symptoms of E.coli can be considered in food poisoning and food-borne infections and they are as follows:

• Nausea

• Omitting

• Fever

• Fatigue

• Abdominal cramps

• Watery diarrhea

• Gas

• Pale skin

• Urinary tract infection

However, the additional symptoms caused by E. coli that leads to food-borne illness and is hazardous to health are as follows:

• Respiratory illness

• Pneumonia

• Meningitis

• Seizure

• Kidney failure

• AIDS

• Brain swelling

• Paralysis

• Coma

• Bloody diarrhea

1.3 Seeing the outbreak examples delivered, confer how food-borne illnesses can be