Community Health Nursing

Food sanitation

Muhammad Aurangzeb
Khyber Medical University
 Objectives
At the end of this presentation the students will be able
to
• Define food sanitation and healthy food.
• Identify methods of food preservation.
• Describe principles of safe food handling.
• Discus prevention at transmission of food borne
diseases.
• Discus control of food borne diseases.
 Food sanitation
• Food sanitation is a series of rules which are designed
to prevent the contamination of food, keeping it safe
to eat.
• The practice of food sanitation is especially important
to people in the food industry, at every step of the
supply chain from workers in the fields to waiters at
restaurants, but home cooks also need to observe the
basics of food sanitation for safety.
 Cont…..
• From the moment that food is harvested to the time
that it is eaten, it is vulnerable to cross-contamination
with bacteria and other harmful substances.
• The key to food sanitation is
– keeping food safe and clean, with all of the handlers
personal hygiene to avoid introducing harmful elements to
food,
– and in accordance with food sanitation recommendations
concerning safe holding temperatures for food, safe
cooking temperatures, sterilization of cutting boards.
 Conti…..
• At home, common sense precautions like keeping
foods frozen or refrigerated before use, washing
foods before consumption, washing hands before
handling food, cooking or reheating food thoroughly,
and using separate cutting boards for meats and
vegetables are often sufficient to avoid contamination
of food to keep people healthy.
 Definition of healthy food
1. A healthy food is a plant or animal product that
provides essential nutrients and energy to sustain
growth, health and life while satiating hunger.

2. Healthy foods are usually fresh or minimally

processed foods, naturally dense in nutrients, that
when eaten in moderation and in combination with
other foods, sustain growth, repair and maintain
vital processes, promote longevity, reduce disease,
and strengthen and maintain the body and its
functions.
 Cont….
• Healthy foods do not contain ingredients that
contribute to disease or impede(hinder)
recovery when consumed at normal levels.
 Food preservation
• Food preservation is the process of treating and
handling food to stop or slow down spoilage (loss of
quality, edibility or nutritional value) and thus allow
for longer storage.
 Methods of food preservation
• Preservation usually involves preventing the growth
of bacteria, yeasts, fungi, and other micro-organisms
(although some methods work by introducing benign
bacteria, or fungi to the food), as well as retarding the
oxidation of fats which cause rancidity.
• Different methods are used for food preservation.
 Drying
• Drying is one of the most ancient food preservation
techniques, which reduces water activity sufficiently
to prevent or delay bacterial growth.
• Water is considered as the best source for bacterial
growth.
 Refrigeration
• Refrigeration: process for drawing heat from
substances to lower their temperature, for purposes of
preservation.
• Refrigeration preserves food by slowing down the
growth and reproduction of micro-organisms and the
action of enzymes which cause food to rot.
• The introduction of commercial and domestic
refrigerators drastically improved the diets of many in
the Western world by allowing foods such as fresh fruit,
salads and dairy products to be stored safely for longer
periods, particularly during warm weather.
 Freezing
• Freezing is also one of the most commonly used
processes commercially and domestically for
preserving a very wide range of food including
prepared food stuffs which would not have required
freezing in their unprepared state.
• For example, potato waffles are stored in the freezer,
but potatoes themselves require only a cool dark
place to ensure many months' storage.
 Vacuum packing
• Vacuum-packing stores food in a vacuum
environment, usually in an air-tight bag or bottle.
• The vacuum environment deprives bacteria of
oxygen needed for survival, slowing spoiling.
Vacuum-packing is commonly used for storing nuts
to reduce loss of flavor from oxidation.
 Artificial food additives
• Preservative food additives can be antimicrobial;
which inhibit the growth of bacteria or fungi,
including mold,
• or antioxidant; such as oxygen absorbers, which
inhibit the oxidation of food constituents.
• Common antimicrobial preservatives include
calcium propionate, sodium nitrate, sulfites , and
disodium EDTA.
 Pickling
• Pickling is a method of preserving food in an edible
anti-microbial liquid.
• Pickling can be broadly categorized as chemical
pickling for example, In chemical pickling, the food
is placed in an edible liquid that inhibits or kills
bacteria and other micro-organisms.
• Typical pickling agents include brine (high in salt),
vinegar, alcohol, and vegetable oil, especially olive
oil but also many other oils.
• Example is well mixed vegetables such as pickles.
 Canning
• Canning involves cooking food, sealing it in sterile
cans or jars, and boiling the containers to kill or
weaken any remaining bacteria as a form of
sterilization.
• It was invented by Nicolas Appert. Foods have
varying degrees of natural protection against spoilage
and may require that the final step occur in a pressure
cooker.
• Food preserved by
canning or bottling is at
immediate risk of
spoilage once the can or
bottle has been opened.
 Controlled use of micro-organism
• Some foods, such as many cheeses, wines will keep
for a long time because their production uses specific
micro-organisms that combat spoilage from other less
benign organisms.
• These micro-organisms keep pathogens in check by
creating an environment toxic for themselves and
other micro-organisms by producing acid or alcohol.
 Conti…
• Micro-organisms, salt , controlled (usually cool)
temperatures, controlled (usually low) levels of
oxygen and other methods are used to create the
specific controlled conditions that will support the
desirable organisms that produce food fit for human
consumption.
 Biopreservation
• Biopreservation is the use of natural or controlled
microbiota or antimicrobials as a way of preserving
food and extending its shelf life(time for which a
stored food remain useable).
• Beneficial bacteria or the fermentation products
produced by these bacteria are used in
biopreservation to control spoilage . It is a benign
ecological approach which is gaining increasing
attention.
• Of special interest are lactic acid bacteria (LAB).
 Conti….
• LABs metabolites often include active antimicrobials
such as lactic and acetic acid,H2O2, and peptide
bacteriocins that work as biopreservatives.
• Some LABs produce the antimicrobial nisin which is
a particularly effective preservative.
• These days LAB bacteriocins are used as an integral
part of hurdle technology. Using them in combination
with other preservative techniques can effectively
control spoilage bacteria.
 Hurdle technology
• Hurdle technology is a method of ensuring that
pathogens in food products can be eliminated or
controlled. This means the food products will be safe
for consumption, and their shelf life will be
extended. Hurdle technology usually works by
combining more than one approach.
 Food handling
• The Provision has a responsibility to maintain
acceptable levels of hygiene and health and safety
with respect to food.
• All employees, paid or voluntary, who handle food,
have a responsibility to: Maintain a high standard of
personal hygiene;
 Conti….
• Refrain from handling food when they or anyone at
home are suffering from an infectious disease ,ulcers,
cuts or rashes, diarrhoea, eye, ear or throat infection.
• Report shortcomings to the appropriate person, e.g.
faulty or damaged storage, preparation and service
equipment.
 Principles of Safely Handling Food
• Purchase foods from safe sources
• Cook food adequately
• Hold foods at correct temperatures
• Sanitize all equipment and tools before preparing
foods .
• Practice proper hygiene
• Prevent cross contamination
• Heat foods and cool foods properly
 Conti…
• When cooking food, recipes or packet instructions
must always be followed.
• Instructions on the label, if present, should be
followed. E.g. Keep it Clean – Keep it Cool – Keep it
Covered
 Food Borne Diseases
• Foodborne illnesses are caused by eating food or
drinking beverages contaminated with bacteria,
parasites, or viruses.
• Harmful chemicals can also cause foodborne illnesses
if they have contaminated food during harvesting or
processing.
• Foodborne illnesses can cause symptoms that range
from an upset stomach to more serious symptoms,
including diarrhea, fever, vomiting, abdominal
cramps, and dehydration.
 Conti…
• Most foodborne infections are undiagnosed and
unreported, though the Centers for Disease Control
and Prevention estimates that every year about 76
million people in the United States become ill from
pathogens, or disease-causing substances, in food. Of
these people, about 5,000 die.
 Prevention and control
• Refrigerate foods promptly. If prepared food stands at
room temperature for more than 2 hours, it may not
be safe to eat. Set your refrigerator at 40°F or lower
and your freezer at 0°F.
• Cook food to the appropriate internal temperature—
145°F for roasts, beef, and lamb; 160°F for, ground
lamb, and ground beef. 165°F for ground poultry and
180°F for whole poultry. Use a meat thermometer to
be sure.
 Conti….
• Foods are properly cooked only when they are heated
long enough and at a high enough temperature to kill
the harmful bacteria that cause illnesses.
• Prevent cross-contamination. Bacteria can spread
from one food product to another throughout the
kitchen and can get onto cutting boards, knives,
sponges, and countertops. Keep raw meat, poultry,
seafood away from all ready-to-eat foods.
 Conti….
• Handle food properly. Always wash your hands for at
least 20 seconds with warm, soapy water before and
after handling raw meat, poultry, fish, shellfish, or
eggs. Wash your hands after using the bathroom,
changing diapers, or touching animals.
 Conti…
• Wash utensils and surfaces before and after use with
hot, soapy water. Better still, sanitize them with
diluted bleach—1 teaspoon of bleach to 1 quart of hot
water.
• Wash sponges and dish towels weekly in hot water in
the washing machine.
• Keep cold food cold and hot food hot.
• Maintain hot cooked food at 140°F or higher.
• Reheat cooked food to at least 165°F.
 Conti…..
• Refrigerate or freeze perishables (subject to rapid
decay), prepared food, and leftovers within 2 hours.
• Never defrost food on the kitchen counter. Use the
refrigerator, cold running water, or the microwave
oven.
• Never let food store at room temperature—refrigerate
it.
• Divide large amounts of leftovers into small, shallow
containers for quick cooling in the refrigerator.
 Conti….
• Wash all unpackaged fruits and vegetables, and those
packaged and not marked “pre-washed,” under
running water just before eating, cutting, or cooking.
• Dry all product with a paper towel to further reduce
any possible bacteria
• Do not pack the refrigerator. Cool air must circulate
to keep food safe.
 References
• www.googl.com.
• Wikipedia.
• Free encyclopedia.
Thank you