FOOD SAFETY AND DIFFERENCES
PRESENTED TO:MAM MARIA
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PRESENTED BY
NAYYAB NOOR
IFRAH AMEER
MEMOONA IBRAR
HAREEM IFTHIKHAR
ANEESA SHAHEEN
RIJA ZAHEER
QURATULAIN NOOR
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INTRODUCTION
FOOD BORNE ILLNESS
FACTOR EFFECT FOOD SAFETY
FOOD
SAFETY
FOOD SAFETY IN DIFFERENT SETTING
GLOBAL DIFFERENCES
FOOD PRESERVATION METHODS
FOOD SAFETY CHALLENGES
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INTRODUCTION
• “Food safety (or food hygiene) is a scientific
method/discipline that describes how to handle,
prepare, and store food in order to avoid food-borne
illness” FOOD SAFETY IN DIFFERENT SETTING
• 31 oct 2020 44 sick and I dead in us because of two e
coli out breaks FOOD SAFETY CHALLENGES
• 30 jul 2020 826 sick 1 child dead in jordan due to food
poisoning
• 14 jun 2019 5 patient died in England due to listeria
containing sandwich
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WHAT IS FOOD SAFETY
• Food safety is the scientific and practical
approach of handling, preparing, and storing
food to prevent illness and ensure it remains
wholesome for consumption.
• Types of food
• High risk food
• Low risk food
• Raw foods
• Ready to eat raw foods
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FOOD BORNE ILLNESS
• Foodborne illness is caused by
consuming contaminated foods or
beverages. Many different diseasecausing microbes or pathogens can
contaminate foods, so there are many
different types of food borne illnesses.
.
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SYMPTOMS
Food borne illness cause:
Food borne illness treatment
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FACTOR EFFECTING FOOD SAFETY
• Several factors influence food safety, including
proper storage, thorough cooking, hygiene
during food handling, avoiding crosscontamination, and ensuring the freshness of
ingredients. Regular cleaning of kitchen
surfaces and utensils, as well as adherence to
food expiration dates, also play crucial roles in
maintaining food safety
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Including some
factors:
Food handling and
preparation
Food source
Storage conditions
Cross
contamination
Food packaging
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FOOD SAFETY IN DIFFERENT SETTING
• Food safety is crucial in various settings to
prevent foodborne illnesses. Here are some
considerations for different settings:
1-Home Kitchen
• Practice good hygiene
• Cook to the right temperature:
2-Restaurant
• Staff training
• Cross-contamination prevention
3-Street Food Stalls
• Choose reputable vendors
• Observe food handling
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CONT..
4-School Cafeterias
• Safe food handling
• Allergen awareness
5-Hospitals
• Special diets
• Sanitization
6-Grocery Stores
• Product rotation
• Refrigeration
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GLOBAL DIFFERENCES IN FOOD
SAFETY
• Food safety standards and regulations can vary
significantly from one country to another. These
differences are influenced by factors such as cultural
practices, government policies, and the level of
economic development. Here are some key global
differences in food safety:
• Regulatory Bodies:
• (FDA),(EFSA),(FSSAI)
• Standard and Guidelines:
• (FAO),( WHO)
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Cont..
• Food additives and Ingerdients
• Labelling requirements
• Includes information such as nutrition facts,
ingredient lists, allergen declarations, and date
labelling (e.g., “use by” or “best before” dates).
• Pesticide residue limits
• Food borne illness reporting
• Food handling and prepration practices
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FOOD PRESERVATION METHODS
• “Food preservation can be defined as the process of
treating and handling food in such a way to stop or
greatly slow down spoilage and prevent food borne
illness while maintaining nutritional value texture
and flavour
PASTEURIZATION
• Louis pasture
• It is a process of heat processing a liquid or a food
to kill pathogenic bacteria to make food safe to eat
• Example
• Milk and juices
• 70°C,15 to 30 seconds
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FOOD PRESERVATION METHODS
STERILIZATION
• Joseph lister
• “the process of eliminating all forms of bacteria
including fungi,spores,virus and bacteria from
food products by application of heat”
121°C,15 TO 30 minutes
CANNING
“Method of food preservation involves placing
food into jar or similar container and heating
them that destroy microorganism which cause
food spoilage”
• Example canned food
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PRESERVATION BY LOW
TEMPERATURE METHOD
FREEZING:
• “Freezing is an effective foam of food
preservation because the pathogens that
causes food spoilage are killed or don't grow
rapidly at reduced temperature”
• Long term frozen storage: (-18°C)
• E.g. frozen food
REFRIGERATION:
Most common food preservation method
• 0°C TO 5°C
• E.g drinks ,meats ,fruit ,vegetables etc
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EMERGING FOOD SAFETY
CHALLENGES
In recent years, the following new problems to food safety
have emerged:
• Food borne illness outbreaks: Sickness have been
brought on by both novel pathogens and new strains of
well-known pathogens. Monitoring and quick action are
essential.
• Food fraud: Tricks like mislabeling or adulterating food
goods have become more sophisticated, endangering the
health of consumers.
• Regulatory Updates: The food business must constantly
adjust to changing standards and laws for food safety.
About 20.5% of the population is undernourished with
half of those being under the age of five years, causing
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stunted mental and physical growth.
• Antimicrobial Resistance: It happens when germs
like bacteria and fungi develop the ability to defeat
the drugs designed to kill them. That means the
germs are not killed and continue to grow. Some
food poisoning is caused by antimicrobial-resistant
bacteria
• Consumer Expectations: The industry is under
pressure to uphold greater standards as a result of
growing consumer awareness and their requests for
transparency and sustainability.
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