Robina Majeed presented on food sanitation and community health. The presentation defined healthy foods and discussed various methods of food preservation including temperature control, drying, canning, salting, sugar preservation, and fermentation. It also covered principles of safe food handling, foodborne diseases, biological and chemical hazards in food, and ways to prevent foodborne illnesses such as cooking foods to proper temperatures, separating raw and cooked foods, chilling foods, cleaning surfaces and hands, and reporting suspected illnesses. The overall presentation provided an overview of concepts important for food safety and preservation.

1. Environment and its Impact on Community Health
Food Sanitation
Presented
by
Robina Majeed
11/12/17

2. Contents
• Definition of healthy foods.
• Methods of food preservation.
• Principles of safe food handling.
• Prevention at transmission of food-borne disease.
• Control of food-borne disease.

3. Food Sanitation
A series of protocols which are designed to prevent the
contamination of food, keeping it safe to eat. Numerous
nations have specific laws in place concerning food
sanitation, along with lengthy lists of recommendations
from public health agencies.
Prevents and delay microbial decomposition and damage
from mechanical causes, insects and rodents and ensures
more interesting and nutritionally adequate family meals
and ensure a safer food intake

4. Healthy Foods
Foods that provide essential nutrients and support health. Any
food believed to be ‘good for you’, especially if high in
fiber, natural vitamins, fructose, etc. Healthy foods may
reduce cholesterol, reduce atherosclerosis and risk of
stroke, help control glucose, stop progression of
osteoporosis, and reduce the risk of infections, cancer.

5. A healthy food is a plant or animal product that provides
essential nutrients and energy to sustain growth, health and
life while satiating hunger.
Fresh or minimally processed foods, naturally excess in
nutrients, when eaten in moderation & in combination with
other foods, sustain growth, repair and maintain vital
processes, promote longevity, reduce disease, and
strengthen & maintain the body and its functions. It do not
contain ingredients that contribute to disease or delay
recovery when consumed at moderation.
Healthy Foods

6. Hierarchy of Food Supplements

7. Adulteration of Food
• most potential ways we can do so is by performing simple tests to see
whether or not the food item is fit for consumption.
• It is mixing, substitution, abstraction or concealing the original
quality of food by addition of some harmful products/chemical
agents or colors to the food, which have harmful effect on human
health e.g. mixing of water to the milk, mixing of stones or wooden
pieces to the pulses and cereals.
•Milk. Test for your safety
•Coffee powder. Test for your safety
•Chili powder. Test for your safety.
•Turmeric powder.
•Mustard seeds and oil.
•Ice cream.
•Green chilies.
•Ghee.

8. Fortification of Food
It is the addition of some beneficial items to the food
to make it more healthy and useful e.g. vitamin A & D
in ghee and iodine in common salt.
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9. Method of Food preservation
A process by which certain food like fruits and vegetables are
prevented from getting spoilt for a long period of time. The
color, taste and nutritive value of the food are also preserved.
Purpose of Food preservation:
• Prevents and delay microbial decomposition and damage
from mechanical causes, insects and rodents.
• Ensures more interesting and nutritionally adequate family
meals.
• Ensure a safer food intake.
• Provides means of livelihood
• Availability of off-season products
• Prevents food wastage

10. 11/12/17

11. Temperature Control
Cold Temperatures (Freezing)
• Reduces the rate of growth of microorganisms
• Converts large percentage of water content of food to
ice, making it unavailable for microorganisms
• Prevents breakdown of cells caused by enzymes
• Freeze-dried foods last months to years examples of
uses are strawberries in muffin mixes, sea food, fruit
juice.

13. Hot Temperatures (Heating/Cooking,
Pasteurization)
– Destroy microorganisms and enzymes
– Yeast, mold, enzyme – easily destroyed at boiling
temperature (100ºC)
– Bacteria – sometimes heat resistant
Pasteurization – A food preservation process that heats
liquids to 160°F (71°C) for 15 seconds, or 143°F (62°C)
for 30 minutes, in order to kill bacteria, yeasts, and
molds. Food is heated in a closed system, cooked fast
and placed in a sealed container
– Ex: milk
Temperature Control

14. 11/12/17

15. Drying
One of the oldest methods of food preservation
• Reduction of moisture content thus preventing microbial
growth
• Exposure to air/artificial heat
• Dried foods are lightweight and easier to store
• Sun dry, room dry, oven dry, dehydrators

16. Canning
• Packing food in tightly sealed tin cans or canning jars and heated at
high temperature
• Heating destroys harmful microorganisms
• Sealing prevents the growth of aerobic organisms
• Botulism bacteria is most resilient to heat due to endosperm coating
Irradiation
• Foods are subjected to gamma rays, still being researched to ensure
safety of treated product
• Helps food maintain chemical make-up
• After exposure, microorganisms cannot reproduce or make toxins
• Increased radiation increases preservation effect

17. 11/12/17
Canning
Irradiation

18. Smoking  Usually combined with salting and drying, used
to preserve fish and meat, gives the food good appearance,
flavor and odor.
Pickling  Generally applies to food that is preserved in
brine or vinegar
Essential Ingredients:
– Fruits and vegetables (firm, flesh, free of blemishes)
– Vinegar (renders a characteristic flavor, preserves by
inhibiting growth of microorganisms)
– Sugar (acts as a preservative, adds sweetness)
– Spices (gives flavor)
– Other preservatives (alum/tawas- crispness)

19. 11/12/17
Smoking
Pickling

20. Salting
Commonly used in meat and fish and less in fruits and
vegetables, in some foods, salting is combined with
other methods like smoking, fermenting, drying,
freezing. Sodium Chloride (NaCl) preserves food by
removing water content through osmosis. Examples:
ham, bacon, salted eggs, & sausage.
Sugar Preservation
Draws out water through osmosis, Commons sugar
preserves are Jelly, Jam, Marmalade, Conserve, and
Candied.

21. Fermentation
• Fermentation – oxidation of
carbohydrates, resulting in the
production of acid and alcohol
• Alcoholic Fermentation
alcoholic fermentation, is a biological process
which converts sugars such as glucose, fructose, and
sucrose into cellular energy, producing ethanol and
carbon dioxide as by-products.

22. 11/12/17
Fermentation
Alcoholic Fermentation

23. • Acetous Fermentation
Ethyl Alcohol  Oxidation of Acetobactin Aceti 
Acetic Acid
Initial materials: sugar can juice, Coconut water,
pineapple and orange juices
• Lactic Acid Fermentation
Brought about by certain bacteria which ferment
sugar in fruits and vegetables producing lactic acid
11/12/17

24. Principles of Safe Food Handling
• Purchase foods from safe sources
• Cook food adequately
• Hold foods at correct temperatures
• Sanitize all equipment and tools before preparing foods
• Practice proper hygiene
• Prevent cross contamination
• Control time and temperature
• Heat foods and cool foods properly
• Develop and follow a Hazard Analysis & Critical Control
Points (HACCP) program.

25. What is Food borne diseases?
• Food borne diseases (FBD) are acute illnesses
associated with the recent consumption of food
• The food involved is usually contaminated with
a disease pathogen or toxicant.
• Such food contains enough pathogens or
toxicant necessary to make a person sick.
Symptoms
• Abdominal cramps, headache, vomiting,
diarrhea (may be bloody), fever, death

26. Food borne diseases
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27. Food Poisoning
• It is an acute gastroenteritis caused by ingestion of food or
drink contaminated either with living bacteria or their
toxins or inorganic chemical substance and poisons derived
from plants or animals. It may be of two types:
• Bacterial (Salmonella, staph, botulism, & Bacillus Cereus)
• Non-bacterial (chemicals like arsenic, certain plants/sea
food/fertilizers & pesticides)
• Signs & symptoms may include nausea, vomiting,
dysphasia, diplopic, ptosis, dysarthria, blurring of vision,
muscle weakness due to neurological involvement and
dysfunction.

28. What are the Types of Food
Hazards?
• Biological: bacteria, viruses, parasites
• Chemical: heavy metals, natural toxins,
sanitizers, pesticides, antibiotics
• Physical: bone, rocks, metal

29. Biological Hazards in Food
• Staphylococcus
aureus
• Campylobacter
• Salmonella
• Clostridium
botulinum
• Bacillus cereus
• E. coli O157:H7
• Vibrio cholerae
Mycotic food borne infections
• Candida spp.,
• Sporothrix spp.,
• Wangiella spp. etc),
Viral food borne infections
• hepatitis A ,
• Norovirus
• Norwak virus
• poliomyelitis virus

30. Biological Hazards in Food
Biological = Living Organisms
In Meat and Poultry:
– Salmonella bacteria (poultry and eggs)
– Trichinella spiralis parasite (pork)
On Fruits and Vegetables:
– E. coli bacteria (apple juice)
– Cyclospora parasite (raspberries)
– Hepatitis A virus (strawberries)

31. Chemical Hazards in Food
Chemical hazard: a toxic substance that is produced
naturally added intentionally or un-intentionally
• Naturally-occurring:
– Natural toxins (aflatoxins, marine toxins)
• Added intentionally:
– Antibiotics, preservatives
• Added non-intentionally:
– Cleaning agents, Pesticide Residues

32. Physical Hazards in Food
Physical hazard: a hard foreign object that can
cause illness or injury
• Inherent to the food or ingredient
– Bone fragment, feathers
• Contaminant during processing
– Stones, rocks, dirt, fingernails

33. Protecting
Yourself !

34. Prevention Of Food-borne Illnesses
1. COOK
2. SEPARATE
3. CHILL
4. CLEAN
5. REPORT

35. COOK
• Thoroughly cook meat (145–165ºF), poultry
(165ºF), and eggs (145ºF).
• Use a thermometer to measure internal
temperature of meat.
• Cooked food should be reheated to 165ºF.
• Hot foods should be kept hot at 135ºF or
above.
• Cook food immediately after defrosting.

36. SEPARATE
• Wash hands, utensils, and cutting boards
after they have been in contact with raw
meat or poultry and before they touch
another food.
• Put cooked meat on a clean platter.
• Use different dishes and utensils for raw and
cooked foods.

37. CHILL
• Refrigerate leftovers promptly.
• Set refrigerator temperature at 40ºF.
• Set freezer temperature at 0ºF.
• Separate large volumes of food so they will
cool more quickly.
• Cold foods should be kept at a temperature
of 41ºF or below.
• Keep purchased food chilled until you get
home from the store.

38. CLEAN
Clean any items that come into contact with fresh foods:
• Knives, Cutting Boards, hands
• Wash produce under running water.
• Remove and discard outer leaves from lettuce or cabbage.
• Wash hands before preparing food, between types of food,
and after preparation.
• The single most important method of preventing infectious
diseases is to wash your hands.
• Regularly clean and disinfect the refrigerator and freezer.
• Clean and disinfect countertops regularly.

39. REPORT
• Report suspected foodborne illnesses to your
local health department.

40. WASH YOUR
HANDS
When preparing food.
After using the bathroom.
Avoid direct contact with public toilet doorknobs.
(use paper towel to open door)
Use warm, soapy running water.
Rub your hands thoroughly, scrubbing between
fingers, and nails for 10–15 SECONDS.

41. Fruits & Vegetables
Do’s & Don’ts
Do wash your hands with
soap and water before
preparing food.
Do rinse fresh fruits &
vegetables with cold water.
Do refrigerate at a
temperature of 40o F or
less.
Do throw away items that
have come into contact
with raw meat or
chemicals.
Do not prepare food for
others if you yourself have
diarrhea.
Do not use bleach or soap
on fruits & vegetables.
Do NOT eat fresh cut items
left un-refrigerated for > 2
hours.
Do not eat bruised or
damaged fruits &
vegetables.

42. Assemble a Team
Everyone Has a Role in the Safety of
Food

43. Thank you