Food hygiene

Food hygiene

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  FOOD HYGIENE PAUL EBENEZERP
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  INTRODUCTION  Potential sourceof infection.  Liable to contamination by microorganism.  Can be affected at any point from producer to consumers  Food hygiene, in its widest sense, implies hygiene in the production, handling, distribution and serving all types of food.  Primary aim is to prevent food poisoning and other food borne illnesses.
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  MILK HYGIENE  SOURCEOF INFECTION  Dairy animal  Human handler  Environment, e.g., contaminated vessel, polluted water, flies, dust, etc.
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  MILK HYGIENE –Milk borne diseases Animal to Man  Tuberculosis  Brucellosis  Streptococcal infection  Staphylococcal enterotoxin poisoning  Salmonellosis  Q fever  Anthrax  Leptospirosis Primary infection from man  Typhoid and paratyphoid fevers  Shigellosis  Cholera  Enteropathogenic escherichiacoli  Non-diarrhoeal diseases  Streptococcal infection  Staphylococcal food poisoning  Diphtheria  Tuberculosis  Enteroviruses  Viral hepatitis
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  Clean and safemilk  Safety and keeping quality of milk are related to its microbial content.  Essential in the production of clean and safe milk,  Healthy and clean animal  Clean cattle shed  Sterile milk vessel which has to be covered and kept  Bacteriologically safe water  Milk handler should be clean and healthy- wash hands and arms  Be cooled immediately to below 10 degree centigrade
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  Clean and safemilk  Methylene blue reduction test:  Indirect method for detection of microorganisms  Test is done on the milk accepted for pasteurization  Methylene blue are added to 10ml of milk @ 37 deg C until the blue colour has disappeared.  Longest the colour remain = best quality milk  Save time and money
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  Pasteurization of milk Defined as the heating of milk to such temperatures and for such periods of time as are required to destroy any pathogens that may be present while causing minimal changes in the composition, flavours and nutritive value (WHO, 1970)  Kills nearly 90% of bacteria  Should be stored at temperature of 18 deg C for not more than 8 to 12 hours.
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  SEVERAL METHODS: HOLDER (VAT)METHOD • 63 -66 deg C for 30 mins and quickly cooled to deg C • recommended for small rural villages. HTST method • High temperature and short time method • Rapidly heated to 72 deg C is held at that temperature for atleast 15 seconds and then rapidly cooled to 4 deg C • Most widely used method UHT method • Ultra high temperature method • Rapidly heated in 2 stages ( 2nd under pressure) to 125 deg C for few seconds only • And then rapidly cooled and bottled.
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  Test of pasteurizedmilk Phosphatase test • At 60 deg C for 30 mins phosphate is completely destroyed. • Used to detect inadequate pasteurization or addition of raw milk. Standard plate count • Most countries enforce a limit of 30,000 bacterial count per ml of pasteurized milk. Coliform count • Completely destroyed by pasteurization • Presences of coliform indicate improper pasteurization or post- pasteurization • Absent in 1 ml of milk
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  MEAT HYGIENE  “MEAT”includes various tissues of animal origin.  Diseases transmitted by eating wholesome meat are :  Tape worm infestations  Bacterial infections : anthrax, actinomycosis, TB and food poisoning.
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  MEAT INSPECTION  Properante mortem and post mortem inspection by qualified veterinary staff  The characteristics of good meat are  Neither pale pink nor a deep purple tint  Firm and elastic to touch  Should not be slimy  Should have agreeable odor
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  SLAUGHTER HOUSES  Arethe places where animals, whose flesh is intended for human consumption, are killed.  Minimum standards for slaughter houses have been suggested under model public health act (1955) in India:  Location : away from residential area.  Structure : floor and walls up to 3 feets impervious and easy to clean.  Disposal of wastes : should not be disposed in public sewage  Water supply : independent, adequate and continous  Examination of animals  Storage of meat : fly and rat proof rooms, below 5 deg C  Transportation of meat : fly proof covered vans  Miscellaneous : no other animals are allowed inside
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  FISH HYGIENE  Signsof fresh fish :  State of stiffness or rigor mortis  Gills are bright red  Eyes are clear and prominent  Fish is the intermediate host of the tape worm,  Consumption of certain fish may give rise to ‘fish poisoning’
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  EGG HYGIENE  Eggshell contamination  Penetration of Cracked shell- salmonella
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  FRUITS AND VEGETABLES Important source of spread pathogenic organisms like protozoan's and helminths.  Raw vegetables poses a problem in food sanitation.  Educate people on washing thoroughly and cooking the vegetables before eating.
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  SANITATION OF EATINGPLACES MINIMUM STANDARDS HAVE BEEN SUGGESTED FOR RESTURANTS AND EATING PLACES IN INDIA UNDER THE MODEL PUBLIC HEALTH ACT (1955):  Location : away from filth or open litter  Floors : higher than adjoining land, easy to clean  Rooms : 100 sq feet for 10 people  Walls: upto 3 feets, washable  Lighting : ample natural air circulation  Kitchen : minimum 60 sq feet,  floor : non slippery and washable.
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   Ventilation :2% of store areas with smoke outlet pipes  Storage of cooked food : separate room for long storage  Storage of uncooked food : rat, vermin and fly proof . Perishable and non- perishable stored separately  Furniture : strong and easy to keep clean  Disposal of refuse : covered and impervious bin, collected twice a day.  Water supply : adequate, continuous and safe  Washing facilities : hot water and disinfection
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  FOOD HANDELERS  Directlybased on personal hygiene  Diarrheas, dysenteries, typhoid and paratyphoid fevers, enteroviruses, viral hepatitis, protozoal cysts, eggs of helminths, salmenellosis, staphy and strepotococcal infections.
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  FOOD HANDELERS  Theyshould have complete medical check up at the time of employment.  Any H/o typhoid, chronic dysentery, diphtheria, TB and any other communicable diseases should not be employed.  Persons with wound and skin infections should not handle food and utensils  Education on food hygiene on  Personal hygiene  Food handling  Utensils  Dish washing  insect and rodents control
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  Aspects of personalhygiene by food handlers'  Hands ?  Hair?  Habits?  Overall : clean white overall should be worn by all food handlers
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  Food borne diseases A diseases usually either infections or toxic in nature caused by agent that enter the body through the ingestion of food .  A food born in toxicants  Naturally occurring toxins  Lathyrism  Endemic ascites  Toxins by bacteria  Botulism  Staphylococcus poisons  Toxins by fungi  Alfa toxin  Ergot  Food borne chemicals - mercury (fish), cadmium (certain shell fish) , package materials, asbestosis, pesticides  Food Borne infections – bacteria, viral, parasite
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  FOOD TOXICANTS NEUROLATHYRISM  Toxin-betaoxyalyl amino alanine (BOAA)  Found in which DHAL ?  Public health problem in certain parts of country
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  AFLATOXINS  Group ofmycotoxins produced by certain fungi, aspergillus flavus and A. parasiticus  Infest food grains such as groundnut, maize, parboiled rice, sorghum, wheat, rice, cotton seed and tapioca.  Formed due to more moisture level in food storage  Hepatotoxin and carcinogenic  Control : moisture control methods
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  ERGOT  Not astorage fungus, it’s a field fungus  Bajara, rye, sorghum and wheat  Blackish mass and seeds become black and irregular during harvest  Leads to ergotism and poisioning  Control: removed easily by soaking grain in 20% salted water and remove floating grains
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  EPIDEMIC DROPSY  Foundonly after 1926 by various commitie report.  toxin found in argemone oil  It interferes with oxidation of pyruvic acid which accumulates in blood.  Found along with mustard oil due to accidental contamination of mustard seed with argemone weeds
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  EPIDEMIC DROPSY  Symptomsof epidemic dropsy occurs suddenly  Sudden inflammatory B/L swelling of both Lower limbs, diarrhoea, dyspnea, cardiac failure and death.  Tests to detect:  Nitric acid test  Paper chromatography test
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  ENDEMIC ASCITIES  Outbreak ofascites and jaundice in 1976,sarguja district in MP.  Locally available millet gondhli got contaminated with jhunjhuniia seeds, which are hepatotoxin  Research was done to indentified and they where eliminated
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  FUSARIUM TOXINS  Fieldfungus  Sorghum and rice mostly affected  Affect human and livestock's  Research has been undergoing for removal these toxins.
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  FOOD ADDITIVES  Ancientdays- pickling  Modern days –preservatives  Defined as non- nutritious substances which are added intentionally to food, generally in small amounts to improve appearances, flavor, texture or storage properties.
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  Classified into 2categories 1st category  Coloring agent (saffron)  Flavoring agents (vanilla)  Sweeteners(saccharin)  Preservatives(sodium benzoate)  Acid imparting agents(citric and acetic acid)  These are safe for human consumption. 2nd category  Poses health hazards  Can be added intentionally or un intentionally during the process of food making and handling  Eg: insecticides used in farming  Preservative nitrite can cause cancer.
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  Food regulation acts InIndia two acts are there,  Prevention of food adulteration act and fruit products order  FAO/WHO
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  FOOD FORTIFICATION  WHOdefined “ food fortification” as “the process whereby nutrients are added to food (in relatively small quantities) to maintain or improve the quality of diet in certain group. A community, or a population.  Eg: fluoridation of water to prevent dental caries  Iodization's of salt in endemic goiter areas  Vitamin A and D in oil  Technology has been developed for twin fortification.
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  Quality of suitablefood for fortification  Consumed consistently on daily basis by the population  Amount of the nutrient added must provide an effective supplementation without causing hazard on high consumption.  In addition of nutrients should not cause any change in color, taste, smell, appearance or consistency.  Cost of fortification should not raise the cost of food beyond which the population cant afford.  Adequate surveillance has to be done on the fortification process.
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  FOOD ADULTERATION  Ageold practice  Consists of mixing, substitution, concealing the quality, putting decomposed food for sale, misbranding or giving false label and addition of toxicants.  Two disadvantages:  Paying more money  Injurious to health (death)
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  FOOD ADULTERATION
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  FOOD STANDARDS
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  FSSAI ACT  AnAct to consolidate the laws relating to food and to establish the Food Safety and Standards Authority of India for laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import, to ensure availability of safe and wholesome food for human consumption
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  National Nutritional policy1993  The National Nutrition Policy adopted by the Government of India in 1993 under the aegis of the Department of Women and Child Development  The strategy of NNP was a multi-sectoral strategy for eradicating malnutrition and achieving optimum nutrition for all.
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  Direct Intervention- ShortTerm  Ensuring proper nutrition of target groups (Vulnerable groups): The National Nutritional Policy has paid special attention towards the vulnerable groups and implemented many nutritional programmes to improve the health status of these target groups like children, adolescents, pregnant and nursing mothers etc.
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   Expanding thesafety net for children – proper implementation of universal immunization, oral rehydration and ICDS services have been expanded to cover vulnerable children in the age group 0 to 6 years. Presently ICDS covers around 15.3 million children from rural and urban slums. ICDS aims at covering the remaining 15.46 nutritionally at risk children by extending ICDS blocks of the country.  Growth monitoring in 0-3 year age group: Growth monitoring aims at identification of malnourished children and provision of nutritional management for the children especially 0-3 years of age group. This includes Provision of adequate nutrition for the children, health education of mothers, empowerment the mother to manage nutritional needs of her children effectively.
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   Nutrition ofadolescent girls to enable them to attain safe motherhood: The policy has expanded the ICDS services for the adolescent girls to improve their nutritional status, to prepare them for safe motherhood by providing basic education about nutrition, fertility, Iron supplementation etc.  Nutrition of pregnant women to decrease incidence of low birth weight: Under the policy the government has taken measures to improve the nutritional status of the pregnant mothers right from 1st trimester, supplementation of iron and folic acid, frequent health checkups
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   Food fortification:Fortification of essential food items with appropriate nutrients is essential to avoid deficiency disorders like iodine deficiency, iron deficiency Example, common Salt with iodine or iron.  Provision of low cost nutritious food: Majority of the Indian population belongs to low socio economic status and they cannot afford for the expensive food products. So there is a need to provide low cost and nutritious food products for the people to maintain and improve the health of the individual, family and the community by developing indigenous systems and with locally available foods.
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   Combating micronutrient deficiency in vulnerable group: Control of micronutrient deficiencies among the vulnerable groups especially Vitamin A, Iodine, Folic acid among the pregnant, nursing mothers and children through various nutritional prophylaxis programmes is essential. Example Vitamin A prophylaxis programme, The nutritional anaemia prophylaxis programme etc.
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  Indirect policy interventions-Long term  Food Security: In order to ensure aggregate food security per capita availability of 215 kg/person/year of food grains needs to be attained.  Improving the dietary pattern: The dietary pattern of the people should be improved by promoting the production and increasing the per capita availability of nutritionally rich foods. Provision of nutritionally rich foods at affordable cost. Production of pulses, oilseeds and other food crops will be increased.  The production of protective food crops, such as vegetables, fruits, milk, meat, fish and poultry shall be augmented. Preference shall be given to green leafy vegetables and fruits such as guava, papaya and amla with the help of latest and improved techniques.
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   Improving thepurchasing power: One of the main causes of under nutrition is low purchasing power of the poor. So to increase their purchasing power, Government should generate jobs for them.  Improving food distribution system
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   Land reforms Health and family welfare  Basic health and nutrition knowledge  Prevention of food adulteration  Nutritional surveillance  Monitoring of Nutrition Programmes  Research into various aspects of Nutrition  Equal renumeration of women  Communication through established media  Community participation  Education – (specially women)  Improve status of women
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  COMMUNITY NUTRITION PROGRAMMES Vitamin A prophylaxis Programme  Beneficiary group preschool children(6 months to 5 years)  a single massive dose of oily preparation of Vitamin A 200,000 IU (retinol palmitate 110mg) orally every 6 months for every preschool child above 1 year half the amount in < than 1 year children
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  Prophylaxis Against NutritionalAnaemia  Distribution of Iron and folic acid  Pregnant woman <11 gm/dl  nonpregnant woman <12gm/dl  Initiated in 1970  Centrally sponsored  Over 50%pregnant woman suffer from anemia  20% of maternal death  Causes LBW and perinatal mortality
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   Children agegroup 1to 5  Pregnant and nursing mother  Female acceptor of terminal method of family planning and IUDS  ORGANIGATION  PHC and subcenters
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   Iron andfolic acid to Pregnant women : 100 mg Fe & 0.5mg folic acid  Children 6 to 60 months : 20mg Fe & 0.1 mg folic acid Should be given 100 days  Adolescent girls : 100 mg Fe & 0.5mg folic acid  Iron fortification in salt  Children between 1 to 5 years.  Screening test for anaemia done at 6 months,1 and 2 years of age.
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  Iodine Deficiency DisorderControl Programme  National goiter control programme in 1962  IDD Control Programme Replace the entire edible salt by iodide salt Double fortification of salt iodine and iron.
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  Special Nutritional  Programmein urban slums, This was started in 1970 is in operation tribal areas and backward rural areas.  It was launched under minimum need programme.  Main aim is to improve nutritional status in targeted group.  Beneficiary group children below 6 years pregnant and lactating women child : 300kcal and 10-12gm protein pregnant :500kcal and 25 gm protein Total of 300 days in a year This programme is gradually being merged into ICDS.
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  Applied Nutritional Programme This project was started in Orissa on 1963  Later extended to TN and UP  Objectives: Promoting production and of protective food such Vegetables and fruits  Ensure their consumption by pregnant & lactating women and children.  1973 it is extended to all states in INDIA  Mainly through nutritional education  Nutrition worth 25 paisa for children and 50 paisa for pregnant and lactating women for 52 days in a year
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  Balwadi Nutrition Programme This was started in 1970 under the department of social welfare  Beneficiary group preschool children 3-6years of age 300kcal and 10gm protein Also provided with pre school education Balawadis are being phased out because universalization of ICDS.
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  ICDS  Launched on2nd October 1975.  ICDS Scheme represents one of the world’s largest and most unique programmes for early childhood development.  Supplementary nutrition  Vit A pro  Iron and folic acid distribution  Beneficiary : pre school children below 6 yrs, adolescent girls 11-18yrs  Pregnant lactating mothers  Provide through anganwadi workers
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  Mid Day MealProgramme  Major Objective: improve the School attendance reduce school drop outs beneficial impact on Childs nutrition  Principles  1.supplement, not substitute to home diet  2.1/3 total energy requirement/day and ½ total protein requirement /day.  3. reasonably low cost  4.easily prepared at schools  5.as for as possible locally available food  6.change menu frequently
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  Mid-day meal scheme National programme of nutritional support to primary education  Objective Universalization of primary education by increasing enrollment (class 1 to 5) and Improve nutritional status of children. 350 to 500 kcal and 8-12 gm protein.
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  Monitoring and evaluationof Nutrition programme  Why monitoring and evaluating is needed ?  How long will a country ne able to feed ?
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  Conclusion  In thelong run we can hope –Nutritional status  Through improvement of economic conditions of the community to a level at which families can afford balanced diets  State sponsor feeding programme cannot be the permeant answer
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  Assignment  What arethe Nutrition programmes in India through which ministry its functioning