Food Poisoning (খাদ্যে বিষক্রিয়া)

FOOD POISONING - Bioscience Notes

What is Food ?  

Foods are those items which give us reinforcement, growth and provide heat and energy for work.

What is Food Poisoning ?  

Food poisoning is an illness caused from eating food contaminated with large amount of harmful bacteria or toxic substances. It produce stomach pain and occurs within 1-36 hours after eating the contaminated food.

Causes of Food Poisoning :

Food poisoning is caused by –

  1. Microorganism:      Food may be affected by various types of microorganisms such as bacteria, virus etc. and become poisonous.
  2. Animals:      Rats, cats, dogs, chicken etc. drooping hair, urine, stool on food and the food becomes dirty and contaminated.
  3. Chemicals:       Certain chemicals such as arsenic, zinc, lead etc. may accidentally enter the food and cause food poisoning.
  4. Insects:      Flies, cockroaches, ants etc. most often they carry germs and make food contaminated.
  5. Objects:      Dirty towels, dish cloths, knives, chopping board, glasses, strainer etc. carry bacteria and cause food poisoning.

The ten main reasons for food poisoning or when food becomes contaminated?

  1. Food prepared too far in advance and stored at room temperature, not under refrigeration.
  2. Cooling food too slowly prior to refrigeration.
  3. Not reheating food to high enough temperature to destroy food poisoning bacteria.
  4. The use of cooked food contaminated with food poisoning bacteria
  5. Under cooking.
  6. Not thawing frozen poultry for sufficient time.
  7. Cross – Contaminated from raw to cooked food.
  8. Storing hot food at too low a temperature.
  9. Contamination from infected food handlers.
  10. Re – use and reheating of leftover food items.

Food poisoning can be prevented by : 

  1. Maintaining high standards of personal hygiene.
  2. Attention of physical fitness.
  3. Maintaining good working conditions.
  4. Maintaining equipment in good repair and clean condition.
  5. Adequate provision of cleaning facilities and cleaning equipment.
  6. Correct reheating of food.
  7. Correct storage of food stuffs at the right temperature.
  8. Quick cooling of foods prior to storage.
  9. Protection of foods from vermin and insects.
  10. Hygiene washing up procedure.
  11. Food handlers knowing how food poisoning is caused and carrying out procedures to prevent it .




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