Hygiene, Sanitation & First Aid

UNIT-7
RECENT CONCERNS

EMERGING PATHOGEN
Definition: Those causing illnesses that have only recently appeared or been recognised in a population or that are well recognised but are rapidly increasing in incidence or geographic range Emerging Foodborne Diseases Appeared recently Extended to new vehicles of transmission Started to increase rapidly in incidence or geographic range Been widespread for many years but only recently identified through new or increased knowledge or methods of identification and analysis of the disease agent

Emerging Foodborne Diseases Pose a threat to all persons; no matter on age, sex, lifestyle or socio-economic status etc. Feel pain and death Economic impact Emerging Foodborne Diseases Major trends New food borne disease threats occur for a number of reasons. These include increase in international travel and trade, microbial adaptation and changes in the food production system, as well as human demographics and behavior:

The globalization of the food supply: A large outbreak of cyclosporiasis occurred in North America in 1996-7 linked to contaminated raspberries imported from South America. The unintentional introduction of pathogens into new geographic areas: Vibrio cholerae was introduced into waters off the coast of southern United States when a cargo ship discharged contaminated ballast water in 1991. It is likely that a similar mechanism led to the introduction of cholera for the first time this century into South America in 1991. Travelers, refugees, and immigrants exposed to unfamiliar food borne hazards while abroad: International travelers may become infected by food borne pathogens that are uncommon in

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their countries. It is estimated that about 90% of all cases of salmonellosis in Sweden are imported.

Changes in microorganisms: Changes in microbial populations can lead to the evolution of new pathogens, development of new virulent strains in old pathogens, development of antibiotic resistance that might make a disease more difficult to treat, or to changes in the ability to survive in adverse environmental conditions. Change in the human population: The population of highly susceptible persons is expanding world-wide because of ageing, malnutrition, HIV infections and other underlying medical conditions. Age is an important factor in susceptibility to food borne infections because those at the extremes of age have either not developed or have partially lost protection from infection. Particularly for the elderly, food borne infections are likely to invade their blood stream and lead to severe illness with high mortality rates. People with a weakened immune system also become infected with food borne pathogens at lower doses which may not produce an adverse reaction in healthier persons. Seriously ill persons, suffering, for example, from cancer or AIDS, are more likely to succumb to infections with Salmonella, Campylobacter, Listeria, Toxoplasma, Cryptosporidium, and other food borne pathogens. In developing countries reduced immunity due to poor nutritional status render people, particularly infants and children, more susceptible to food borne infections. Changes in lifestyle: Greater numbers of people go out and eat meals prepared in restaurants, canteens, fast food outlets, and by street food vendors. In many countries, the boom in food service establishments is not matched by effective food safety education and control. Unhygienic preparation of food provides ample opportunities for contamination, growth, or survival of food borne pathogens. Other Reasons are: o Changes in environment (technology, climate, etc) o Mass production and globalisation of food supply o Economic development o International travel and trade o Microbial adaptation

Emerging Foodborne Pathogens Bacteria Viruses

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Hygiene, Sanitation & First Aid

Parasites Prion

BSE Aaj ka din itna bekar gya na ki bta ni sakta ek to hmari mam hotel chor k chali gai se ghar par papa ki tab iyat kharab h upper se kuch b dik ni ho rha h mera to dim ag hi kharab ho gya h smaj b ni aata ki kisse bat karu or na karu jo dekho meri marne ki peeche pda rhta h saala man karta h bhaag jau kahin koi smaj ne wala hi ni h aqb to man karta ki bus mar hi jau saali zindgi easi bekar ho gai h ki bus kuch kuch maT KARI apni lyf katm kar du saali koi gf b ni h bus jut muth ka asea hi kush hota hota rhta hui ki saali gf h but ni h yr or hotel me b saabko bta rkha h ki gf h lekin sach me to hi janta hu merri koi gf ni h Ek to buk b ni lgti h or meri jasusi klarne par b sabi log rhte jhBovine Spongiform Encephalopathy (BSE), a fatal, transmissible, neurodegenerative disease of cattle, was first discovered in the United Kingdom in 1985. The cause of the disease was traced to an agent related to scrapie in sheep, which contaminated recycled bovine carcasses used to make meat and bone meal additives for cattle feed. Recycling of the BSE agent led to a distributed common source epidemic of more than 180,000 diseased animals in the UK alone. The agent affects the brain and spinal cord of cattle and lesions are characterized by sponge-like changes visible in a microscope. At this time, 19 countries have reported endemic BSE cases and the disease is no longer confined to the European Community: a case of BSE has been reported in the cattle herd of Japan. In human populations, exposure to the BSE agent (probably in contaminated bovine-based food products) has been strongly linked to the appearance in 1996 of a new transmissible spongiform encephalopathy of humans called variant Creutzfeldt-Jakob Disease (vCJD). As of January 2002, 119 people have developed vCJD, most are from the UK but five cases have been reported from France. GENETICALLY MODIFIED FOODS Genetically modified, genetically engineered or transgenic organisms are creations made in the lab, where genetic material from one plant or animal is inserted into a totally different species in order to "improve" the species in some way and more importantly, to give the company the ability to patent and control the new life-form. Patenting genes is a huge
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Hygiene, Sanitation & First Aid

business which threatens biodiversity, and gives power to the food companies to control the production and distribution of the food supply. Possible Benefits of GM Foods Easing of world hunger Development of crops that can be grown in marginal soil Reduced strain on nonrenewable resources Development of drought resistant crops Development of salt-tolerant crops Development of crops that make more efficient use of nitrogen and other nutrients Reduced use of pesticides and herbicides o Development of pest resistant crops. o Reduced herbicide use is better for the environment and reduces costs for farmers. Improved crop quality o Development of frost resistant crops o Development of disease resistant crops o Development of flood resistant crops Improved nutritional quality
o

Development of foods designed to meet specific nutritional goals

Possible Risks of GM Foods Insects might develop resistance to pesticide-producing GM crops Herbicide-tolerant crops may cross-pollinate weeds, resulting in "superweeds" Certain gene products may be allergens, thus causing harm to human health There may be unintended harm to wildlife and beneficial insects

FOOD PACKAGING
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Hygiene, Sanitation & First Aid

Food packaging is packaging for food. It requires protection, tampering resistance, and special physical, chemical, or biological needs. It also shows the product that is labeled to show any nutrition information on the food being consumed. Principles of food packaging The main general principle of food packaging is better containment, protection against physical chemical, biological and environmental factors. To aid consumers in using products, communicate, educate about the ingredients, nutritional contents and the materials used to provide the protection. Functions of food packaging Packaging has several objectives:

Physical protection - The food enclosed in the package may require protection from, among other things, compression, temperature, etc. Barrier protection - A barrier from oxygen, water vapor, dust, etc., is often required. Modified atmospheres or controlled atmospheres are also maintained in some food packages. Keeping the contents clean, fresh, and safe for the intended shelf life is a primary function.

Information transmission - Packages and labels communicate how to use, transport, recycle, or dispose of the package or product. Some types of information are required by governments. Marketing - The packaging and labels can be used by marketers to encourage potential buyers to purchase the product. Marketing communications and graphic design are applied to the surface of the package and (in many cases) the point of sale display. Security - Packaging can play an important role in reducing the security risks of shipment. Packages can be made with improved tamper resistance to deter tampering and also can have tamper-evident features to help indicate tampering. Packages can be engineered to help reduce the risks of package pilferage: Some package constructions are more resistant to pilferage and some have pilfered indicating seals. Packages may include authentication seals to help indicate that the package and contents are not counterfeit. Packages also can include anti-theft devices, such as dye-packs, RFID tags, or electronic article surveillance tags, that can be activated or detected by devices at exit points and require specialized tools to deactivate. Using packaging in this way is a means of retail loss prevention.
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Hygiene, Sanitation & First Aid

Convenience - Packages can have features which add convenience in distribution, handling, stacking, display, sale, opening, reclosing, use, and reuse. Portion control - Single serving packaging has a precise amount of contents to control usage. Bulk commodities (such as salt) can be divided into packages that are a more suitable size for individual households. It also aids the control of inventory: selling sealed one-liter-bottles of milk, rather than having people bring their own bottles to fill themselves. i Packaging machines A choice of packaging machinery includes technical capabilities, labor requirements, worker safety, maintainability, serviceability, reliability, ability to integrate into the packaging line, capital cost, floor space, flexibility (change-over, materials, etc.), energy usage, quality of outgoing packages, qualifications (for food, pharmaceuticals, etc.), throughput, efficiency, productivity, ergonomics, etc. Packaging machines may be of the following general types:

Blister, Skin and Vacuum Packaging Machines Capping, Over-Capping, Lidding, Closing, Seaming and Sealing Machines Cartoning machines Case and Tray Forming, Packing, Unpacking, Closing and Sealing Machines Check weighing machines Cleaning, Sterilizing, Cooling and Drying Machines Conveying, Accumulating and Related Machines Feeding, Orienting, Placing and Related Machines Filling Machines: handling liquid and powdered products Package Filling and Closing Machines Form, Fill and Seal Machines Inspecting, Detecting and Check weighing Machines Palletizing, Depalletizing, Pallet Unitizing and Related Machines Product Identification: labeling, marking, etc. Wrapping Machines Converting Machines Other specialty machinery

TRENDS IN FOOD PACKAGING 1. Temperature Recorders Temperature recorders are used to monitor products shipped in a cold chain and to help validate the cold chain. Digital temperature data loggers
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Hygiene, Sanitation & First Aid

measure and record the temperature history of food shipments. They sometimes have temperatures displayed on the indicator or have other output (lights, etc): The data from a shipment can be downloaded (cable, RFID, etc) to a computer for further analysis. These help identify if there has been temperature abuse of products and can help determine the remaining shelf life. They can also help determine the time of temperature extremes during shipment so corrective measures can be taken. 2. Time-Temperature Indicators Time-Temperature Indicators integrate the time and temperature experienced by the indicator and adjacent foods. Some use chemical reactions that result in a color change while others use the migration of a dye through a filter media. To the degree that these physical changes in the indicator match the degradation rate of the food, the indicator can help indicate probable food degradation.

3. RFID Radio Frequency Identification is applied to food packages for supply chain control and have shown a significant benefit in allowing food producers and retailers create full real time visibility of their supply chain.

4. Biodegradable Packaging Plastic packaging being used is non biodegradable as it causes ecological imbalance and aesthetic deterioration of nature. There is, therefore, great need to develop environment friendly biodegradable packaging materials which do not cause environmental pollution. Biodegradable packaging materials neither promote any waste disposal problems nor affect the trade and safety of the food product. Biodegradable packaging includes biodegradable films and coatings synthesized from organic materials and microbial polymers. A biodegradable product has a unique characteristic in which microbes such as bacteria, fungi and algae can decompose the rugged polymer structure. American Society for Testing and Material (ASTM) declared that any product claiming to be biodegradable must completely decompose into CO2 and water with in a 180 day period. Considering numerous advantages that biodegradable packaging offer over synthetic films, it can be anticipated that it has a great future in the
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Hygiene, Sanitation & First Aid

area of food packaging. Research and Development efforts are required to develop biodegradable packaging having good packaging performance besides being economical.

FOOD LABELING
The labelling of a food product will allow Consumers of the product to make an informed decision about their purchase. Key Principles To inform and protect the consumer; To prohibit the use of information that might mislead the purchaser i.e. all foodstuffs must, unless exempted, carry labelling that contains certain minimum information; and Any additional information given either voluntary by the supplier of food or in response to specific rules laid down by the member states should not mislead the purchaser. There are 2 general rules: 1. Labelling, presentation and advertising should not mislead the purchaser 2. Labelling should not carry any medicinal claim i.e. a statement that it has the property of preventing, treating or curing a human disease or a statement with any reference to such properties The law insists on the following information: The name of the food List of ingredients Quantity of certain ingredients The net quantity Date of minimum durability Any special storage conditions or conditions of use Name and address of the manufacturer, packager or seller Place of origin, if omission of such information would mislead Any necessary instructions for use Alcoholic strength by volume for beverages containing more than 1.2% by volume

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