FOOD POSIONING, IT’S CAUSES, EFFECT AND CONTROL

ABSTRACT

Food poisoning is mainly caused by poor food handling, preparation, or storage. Good cleanliness practises before, during, and after food preparation can help you from getting sick. Hand washing is one of the most effective barriers against the spread of food-borne disease, according to the public health community. Food poisoning and diseases can be caused by a wide range of chemicals that impact the environment, as well as the action of monitoring food to ensure that it does not create food poisoning or diseases. The main objective this study included, assessing the Causes, effect and ways of controlling food poisoning. From the data collected it is verbatim that food handling has still has challenges which need to be corrected. In order to reduce the food poisoning, high standards and the improvement of poor sanitation should be observed just from preparation areas to a final consumer of that food, this will reduce foodborne diseases significantly.

CHAPTER 1

1.0 INTRODUCTION

1.1 Background information

Recently, a number of food-borne illnesses occurred worldwide have aroused the concern and anxiety of the public about food safety. Most of these food-borne illnesses are caused by mishandling or improper preparation/storage of food by food handlers. In order to ensure food safety and prevent food poisoning, all food businesses including food service organizations should comply with the existing food regulations as well as prepare their own food safety plan to prevent food poisoning.

The increasing number of food poisoning outbreaks and food-related scares has led to calls for better hygiene and quality practices. Food poisoning outbreaks of salmonella, listeria, and Escherichia coli have made the public more skeptical of the food they consume. In recent months the debate surrounding The European Commission has recognized the importance of controlling food-poisoning outbreaks owing to the increasing number of meals consumed outside the home, in parallel with the ever-expanding range of pre-prepared meals.

Food poisoning might be described as a food borne diseases or food borne illness. Food that contains a toxin, chemical or infectious agent (like a bacterium, virus, parasite or prion) and causes symptoms in the body are considered types of food poisoning by most investigators.

Those symptoms may be related only to the gastrointestinal tract causing vomiting or diarrhea or may involve other organs such as the kidney, brain or muscle. (Charles, 2011).

Tribe et al., (2008) explains that food poisoning usually arises from improper handling, preparation or food storage. Good hygiene practice before, during and after food preparation can reduce the chances of contracting an illness. There is a consensus in the public health community that regular hand washing is one of the most effective defenses against the spread of food borne disease. The action of monitoring food to ensure that it will not cause food poisoning or diseases can also be caused by a large variety of toxins that affect the environment. Food borne illness can also be caused by substances like poisonous mushrooms or pathogenic microorganisms.

Food poisoning follows the ingestion of microorganisms that may have been present in already contaminated food, which may have resulted from inadequate food preservation techniques or unsafe handling practices or which may have arisen from cross-contamination from surfaces, equipment, or, less likely, from persons who carry enterotoxigenic staphylococci in their nails or on their skin (Barrie, 1996; Jay, Comar, & Govenlock, 1999). Similarly, infected food handlers are also a common source of food-borne viruses such as the Hepatitis A virus and the diarrhoea-causing, small round-structured viruses which are excreted in large numbers by infected individuals. Many cases of foodborne virus infection have been associated with catering (WHO, 1999). Poor sanitary practices in food storage, handling, and preparation can create an environment in which bacteria such as camphylobacter, salmonella, and other infectious agents are more easily transmitted (Fielding, Aguirre, & Palaiologos, 2001; Gent, Telford, & Syed, 1999).

Food handlers may transmit pathogens passively from a contaminated source, for example, from raw poultry to a food such as cold cooked meat that is to be eaten without further heating. They may also, however, themselves to be sources of organisms either during the course of gastrointestinal illness or during and after convalescence, when they no longer have symptoms.

During the acute stages of gastroenteritis large number of organisms are excreted and by the nature of the disease are likely to be widely dispersed; clearly, food handlers who are symptomatically ill may present a real hazard and should be excluded from work. Good hygiene, both personal and in food handling practices, is the basis for preventing the transmission of pathogens from food handling personnel to consumer. (Bryan, 1988; Evans et al., 1998). The Food and Drug Administration (FDA), with support from enforcement agencies and the food industry and catering establishment has endorsed food service worker training since 1976; however, since that time, the retail food service industry, has intensified efforts to improve retail food safety through training of restaurant managers and employees (Lynch, Elledge, Griffith, & Boatrigh, 2003).

1.2   Statement of the problem

When food poisoning outbreaks are investigated it has been established that small and medium sized catering establishments are often important locations in the transmission of food-borne illness and poisoning. There are many issues imposing risk on food safety due to industrialization and mass production, emergence of longer and more complex food chains, fast food consumption, street vendors and growing international trade and tourism. Besides, long-term inflation and other economical causes; advertisements, growing eating out habits (fast foods, restaurant meals etc.) are also the likely causes of food safety problems. The purpose of this study is to examine the methods of prevention of food poisoning in a catering establishment.

1.3   Objectives of the study

The following are the objectives of this study:

 

1. To examine the knowledge of respondents on food poisoning in Nigeria?
2. To examine the methods of preventing food poisoning in catering establishments.
3. To identify the factors causing food poisoning in catering establishments.

1.4   Research questions

1. What is the knowledge of respondents on food poisoning in Nigeria?
2. What are the methods of preventing food poisoning in catering establishments?
3. What are the factors causing food poisoning in catering establishments?

1.5  Significance of the study

The following are the significance of this study

The outcome of this study will educate caterers, small and medium scale food sellers and the general public on the approaches to the prevention of food poisoning especially in catering establishments.

This research will be a contribution to the body of literature in the area of the effect of personality trait on student’s academic performance, thereby constituting the empirical literature for future research in the subject area.

1.6  Scope/limitations of the study

This study will cover the approaches to prevent against food poisoning in catering establishments.

1.7 Limitations of thestudy

Financial constraint- Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet, questionnaire and interview).

Time constraint- The researcher will simultaneously engage in this study with other academic work. This consequently will cut down on the time devoted for the research work.

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