Foodborne Disease Sources

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.