Foodborne Disease Sources

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Questions and Answers

What is one of the top 5 causes of foodborne illness?

Consuming expired food

Drinking unpasteurized milk

Poor personal hygiene (correct)

Food stored in glass containers

Which agency in the Philippines is responsible for food safety in the primary production and post-harvest stages of the food supply chain?

DOF

DOH

DOA (correct)

DILG

What is the penalty range for violations under the Food Safety Act of 2013 in the Philippines?

$100,000 to $1,000,000

$500 to $5,000

$1,000 to $10,000

$50,000 to $500,000 (correct)

What is the main goal of the Food Safety Act of 2013 in the Philippines?

To protect the public from food- and waterborne illnesses Signup and view all the answers

What are food hazards defined as in Lecture 2?

Anything in the food that could cause illness, injury, or discomfort Signup and view all the answers

Which agency in the Philippines supervises the enforcement of food safety and sanitary rules and regulations?

DILG Signup and view all the answers

What type of microorganisms are viruses compared to bacteria?

Smaller Signup and view all the answers

Where do parasites live?

On or in other organisms Signup and view all the answers

What should be done to meat and fish to kill parasites?

Cook them thoroughly Signup and view all the answers

What is the main source of viruses found in food and water?

Sewage and polluted water Signup and view all the answers

Which of the following foods are considered potentially hazardous?

Low acid foods Signup and view all the answers

What should you look out for in low-acid canned food to ensure safety?

Dents, bulges, leaks, or rust Signup and view all the answers

Which pathogen accounts for the highest percentage of foodborne illnesses?

Norovirus Signup and view all the answers

What are possible causes of foodborne illness according to the text?

Holding food at improper temperatures Signup and view all the answers

What is the definition of food safety according to the text?

Ensuring that food will not cause harm when prepared or eaten as intended Signup and view all the answers

Which of the following is NOT a possible cause of foodborne illness as mentioned in the text?

Reheating leftover food properly Signup and view all the answers

What type of bacteria causes foodborne illness through intoxication?

Bacteria that release exotoxins into food Signup and view all the answers

Why is proper hand washing crucial in preventing foodborne illnesses?

To avoid contaminating food with harmful bacteria Signup and view all the answers

Why is it important for people with certain illnesses to not be allowed in the processing area of a food facility?

To reduce the risk of transmitting illnesses to food products Signup and view all the answers

What is one of the ideal traits expected from workers in terms of personal hygiene?

Properly groomed Signup and view all the answers

How long should individuals wash their hands for to maintain proper hygiene?

At least 20 seconds Signup and view all the answers

What is the most common cause of vomiting and diarrhea in foodborne illnesses mentioned in the text?

Norovirus Signup and view all the answers

Why do customers prefer to see food handling staff who take hygiene seriously?

To feel confident about food safety Signup and view all the answers

What is recommended as a preventive measure for norovirus infection?

Drinking plenty of fluids to prevent dehydration Signup and view all the answers

What is the recommended temperature that all foods must be reheated to within 2 hours?

165°F Signup and view all the answers

Which type of fish can be stored in the freezer for the shortest period according to the text?

Fatty fish (only 2 to 3 months) Signup and view all the answers

What is one of the factors that can make microorganisms grow faster in food?

High water content Signup and view all the answers

How long should raw poultry be stored in the fridge according to the text?

1 to 2 days Signup and view all the answers

What is one of the key factors microorganisms require to grow?

Time Signup and view all the answers

According to the National Restaurant Association, in what order should different types of food be refrigerated?

$Ready-to-eat foods, Seafood, Ground meat and ground fish, Whole cuts of meat$ Signup and view all the answers

Study Notes

Foodborne Illness and Safety

One major cause of foodborne illness is contamination from viruses.
The Philippines' agency responsible for food safety in primary production and post-harvest stages is the Bureau of Agriculture and Fisheries Standards (BAFS).
Penalties for violations under the Food Safety Act of 2013 range from imprisonment to hefty fines, depending on the severity of the violation.
The primary goal of the Food Safety Act of 2013 is to protect the public from foodborne and waterborne illnesses and unsound, unwholesome foods.

Food Hazards and Regulatory Agencies

Food hazards are defined as biological, chemical, or physical agents in food that can cause adverse health effects.
The Department of Health (DOH) supervises the enforcement of food safety and sanitary rules and regulations in the Philippines.

Microorganisms and Parasites

Viruses differ from bacteria in that viruses require a living host to replicate, while bacteria can grow independently.
Parasites primarily live in or on a host organism, using it for nourishment.
Cooking meat and fish thoroughly is essential to kill parasites.

Sources and Safety of Contaminants

Fecal matter is the primary source of viruses found in food and water.
Potentially hazardous foods include meats, dairy products, and cooked grains.
In low-acid canned foods, one must check for bulging, leaks, or any signs of spoilage to ensure safety.

Pathogens and Food Safety Definitions

Salmonella is a pathogen that accounts for the highest percentage of foodborne illnesses.
Foodborne illnesses can be caused by contamination, improper cooking, storage, and poor hygiene practices.
Food safety is defined as ensuring food is free from harmful substances and safe for consumption.

Hygiene Practices in Food Handling

Bacterial intoxication occurs through certain bacteria producing toxins in food.
Proper hand washing is crucial for preventing foodborne illnesses, as it removes harmful pathogens.
Individuals with specific illnesses should not work in food processing areas to prevent the spread of contaminants.

Personal Hygiene and Handwashing

Ideal traits expected from food workers in terms of personal hygiene include cleanliness and proper grooming.
Individuals should wash their hands for at least 20 seconds to maintain proper hygiene.

Illnesses and Customer Preferences

Norovirus is noted as the most common cause of vomiting and diarrhea among foodborne illnesses.
Customers favor food handling staff who demonstrate serious hygiene practices, as it builds trust in food safety.

Preventive Measures and Cooking Standards

To prevent norovirus infection, frequent hand washing and avoiding food handling when sick are recommended.
All foods must be reheated to at least 165°F (74°C) within 2 hours to ensure safety.
Certain fish types, like fatty fish, are best stored in the freezer for shorter periods compared to lean fish.

Microbial Growth and Storage Guidelines

Factors that can accelerate microbial growth in food include temperature, moisture, and nutrients.
Raw poultry should be stored in the fridge for no longer than 1 to 2 days to maintain safety.
Temperature is a key factor required for microorganisms to grow.

Refrigeration Order

According to the National Restaurant Association, refrigeration order should prioritize ready-to-eat foods on the top shelves, followed by raw meats and seafood, to prevent cross-contamination.

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Description

Learn about different sources of foodborne diseases such as viruses, parasites, and naturally poisonous foods. Understand how these microorganisms can contaminate food and cause illness if not properly handled or cooked.