3. INTRODUCTION
Potential source of 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.
4. MILK HYGIENE
SOURCE OF INFECTION
Dairy animal
Human handler
Environment, e.g., contaminated vessel, polluted water, flies, dust, etc.
6. Clean and safe milk
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
7. Clean and safe milk
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
8. 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.
9. 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.
10. Test of pasteurized milk
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
11. 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.
12. MEAT INSPECTION
Proper ante 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
13. SLAUGHTER HOUSES
Are the 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
14. FISH HYGIENE
Signs of 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’
16. 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.
17. SANITATION OF EATING PLACES
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.
18. 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
19. FOOD HANDELERS
Directly based on personal hygiene
Diarrheas, dysenteries, typhoid and paratyphoid fevers, enteroviruses, viral
hepatitis, protozoal cysts, eggs of helminths, salmenellosis, staphy and
strepotococcal infections.
20. FOOD HANDELERS
They should 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
21. Aspects of personal hygiene by food
handlers'
Hands ?
Hair?
Habits?
Overall : clean white overall should be worn by all food handlers
22. 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
24. AFLATOXINS
Group of mycotoxins 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
25. ERGOT
Not a storage 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
26. EPIDEMIC DROPSY
Found only 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
27. EPIDEMIC DROPSY
Symptoms of 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
28. ENDEMIC
ASCITIES
Outbreak of ascites 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
29. FUSARIUM TOXINS
Field fungus
Sorghum and rice mostly affected
Affect human and livestock's
Research has been undergoing for removal these toxins.
30. FOOD ADDITIVES
Ancient days- 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.
31. Classified into 2 categories
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.
32. Food regulation acts
In India two acts are there,
Prevention of food adulteration act and fruit products order
FAO/WHO
33. FOOD FORTIFICATION
WHO defined “ 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.
34. Quality of suitable food 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.
35. FOOD ADULTERATION
Age old 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)
38. FSSAI ACT
An Act 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
39. National Nutritional policy 1993
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.
40.
41. Direct Intervention- Short Term
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.
42. Expanding the safety 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.
43. Nutrition of adolescent 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
44. 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.
45. Combating micro nutrient 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.
46. 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.
47. Improving the purchasing 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
48. 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
49. 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
50. Prophylaxis Against Nutritional Anaemia
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
51. Children age group 1to 5
Pregnant and nursing mother
Female acceptor of terminal method of family planning and IUDS
ORGANIGATION
PHC and subcenters
52. Iron and folic 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.
53. Iodine Deficiency Disorder Control
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.
54. Special Nutritional
Programme in 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.
55. 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
56. 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.
57. ICDS
Launched on 2nd 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
58. Mid Day Meal Programme
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
59. 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.
60. Monitoring and evaluation of Nutrition
programme
Why monitoring and evaluating is needed ?
How long will a country ne able to feed ?
61. Conclusion
In the long 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
62. Assignment
What are the Nutrition programmes in India through which ministry its
functioning
