Improper handling of food and its health implications on the consumers

Introduction

According to Lawan (2012), food is an edible substance that nourishes the body, and after its digestion and absorption, it supports and promotes life and growth. When it is properly handled it promotes growth and development of the people while improper handling of food could bring illness and diseases, poor health, increased medical bills and reduced productivity. The importance of food to human existence cannot be over-emphasized.

The review reveals among others that the testing of end products alone does not assure quality and safety, that high premium must be placed on ascertaining compliance with good manufacturing practice (GMP) and application of hazard analysis and critical control point (HACCP) system by manufacturers.

Consequently, it is suggested that food handlers and manufacturers should adhere strictly to good personal hygienic practices, and health practices in line with regulatory standards. According to Ifedike (2012), in developing countries, biological contaminants largely bacteria and other parasites constitute the major causes of food-borne disease often transmitted through food, water, nails, and fingers contaminated with faces. Hence, food handlers with poor personal hygiene could be potential source of infections by these microorganisms. They further state that biological contaminants are responsible for a wide range of disease, including: cholera, campylobacteriosis, E.col, gastroenteritis, salmonellosis, shigellosis, typhoid and parahyphiod fever etc.

Food Standard (2012) states that food handlers must have the still and knowledge that they need to handle food safety as they carry out their work.

Food-borne disease

Food-borne disease is often referred to generally as “food poisoning” which has in turn been defined by W.H.O as “Any disease of an infectious or toxic nature caused by or thought to be caused by the consumption of food or water. Food-borne disease are also infections or irritations of the gastro-intestinal (GI) tract caused by food or beverages that contain harmful bacteria, parasites, virus or chemicals and improper handling of food. The GI tract is a series of hollow organs joined in a long, twisting tube from the mouth to the anus, common symptoms of food-borne disease include vomiting, diarrhoea, abdominal pain, fever and chills. Food borne disease is defined as an illness caused by the consumption of food or water contaminated with bacteria and or toxins, or with parasites, viruses, or chemicals. (Robert, 2015)

According to Wikipedia, food borne disease is any illness resulting from the consumption of contaminated food containing pathogenic bacteria, viruses or parasites that contaminate food, as well as chemical or natural toxins. Food-borne disease usually arise form improper handling and preparation of food. Food-borne outbreak, according to the Centre of Disease Control (CDC) is defined as when two or more people get the same illness and investigation shows it came from the same contaminated food or drinks (Weinbery, 2015). Food-borne disease is also defined as an incident in which two or more persons experience a similar illness resulting from the ingestion of a common food.

Types of food-borne diseases

1. Food intoxication
2. Food infection

Food Intoxication

Food intoxication involves food poisoning in which the organism grows in food and releases is toxin from the cells. When the toxin is ingested along with the food, it gives rise to the food poisoning syndrome. The presence of organism in the food is irrelevant to disease production, it is the toxin that gives rise to the disease.  Food-intoxications are caused due to naturally occurring toxins in some foods including lathyrism (beta-oxlyl, amino-alanine), endemic ascitis (pyrrolizidine alkaloids), due to toxins produced by certain bacteria (Hema, 2010)

According to Gbana (2015), food intoxication are those disease in which the causative organism grows in the food and produces a chemical substance called exotoxin in the food which is toxic. Problems arises from eating the food containing the elaborated exotoxin e.g. staphylococcus aureus and clostridium botulism.

Food Infection

These involve food poisoning caused by the ingestion of live organisms. The organisms grow in the gastro intestinal tract to produce the disease (Hema, 2015). Most microbial food-borne disease fall into this category. In certain other types of food borne disease, as in the case of clostridium perfringes, live cells need to be ingested for the disease to occur but the organism does not grow and reproduce in the gut.  Food infections are disease organisms carried to the host through food and there, they multiply in the intestinal tract and caused disease through the tissue e,g. cholera, salmonellosis, shigellosis, bacilary dysentery (Gbana, 2015). Food infection is associated with the ingestion of whole, intach microbial cells in food which cause invasion and disruption of cells

Types of bacteria associated to food intoxication and infection

Food intoxication

1. Staphylococcus aureus
2. Clostridium botulinum
3. Bacillus cereus

Food infections

1. Vibrio cholerae
2. Escherichia coli
3. Shigella flexneri
4. Clostridium perfringes

Food intoxication

Staphylococci aureus

Staphylococci aureus is a gram positive, proteolytic, aerobic bacterium which produce enterotoxin in foods contaminated by it. It is characterized by sudden onset with salivation, nausea, vomiting, diarrhoea, severe abdominal cramping. Therefore, health education of food handlers on the need to keep the kitchen clean, adequate preservation of food, hand washing and avoidance of skin infection.

Botulism

This is a neuro-paralytic disease caused by the ingestion of food containing the neurotoxin produced by clostridium botulinum. It is characterized by the sudden onset of acute digestive disturbance, nausea, vomiting, constipation.  Therefore, boiling of suspected food at least 15 minutes, use of approved heat processing for canned foods.

Bacillus cereus

This is a rod-shaped spore forming bacterium, it releases exotoxins into food as it grows. It is characterized by sudden onset of symptoms such as nausea, acute vomiting, diarrhoea etc. Therefore, there should be scrupulous personal and kitchen hygiene through cleaning of surfaces, kitchen equipment and washing of hands.

Food infection

Samonelosis

This is caused as a result of the consumption of food containing viable cells of a member of salmonella bacteria. It is characterized by sudden onset of diarrhoea, abdominal pain, fever, anorexia. It is caused by salmonella choleraesuis, s. enteridis, s. typhimurium. Therefore, good personal, sanitary and hygienic practice should be practiced, periodic inspection of food handlers and food handling premises.

Vibrio cholerae

Cholera is an enteric disease of the small intestine characterized by a rice water stool diarrhea, vomiting, dehydrahon. It is a gram negative bacterium, it produces Exotoxins called cholera toxin. Therefore, purification of water used for drinking, for adding to foods, cleaning and sanitizing of utensils and equipment should be done with constant hand washing.

Escherichia coli

Escherichia coli are gram positive, non spore forming organisms which is mesophilic in temperature requirement. It is characterized by diarrhea, stomach ache, vomiting. Preventive measures such as good personal hygiene and kitchen practices by food handlers should be done, raw food should be separated from cooked foods in other to prevent cross contamination.

Responsibilities of food handlers

Under the food handling standard code, a food handler must take all reasonable measures not to handle food or food surface in way that is likely to comprise the safety and suitability of food. Some these measures as identified by the North South wales food Authority (2015) include:

1. Wash your hands: according to the public health agency of Canada, it states that “hand spread an estimated 80 percent of common infection disease life the common cold and flu”. So washing of hands thoroughly with soap and water before eating, after using the toilet, and when preparing a meal is very important.
2. Cook thoroughly: According to the World Health Organization “proper cooking kills almost all dangerous micro-organisms”. When cooking food especially soups and stews make sure that it reaches a temperature of at least 70 degree Celsius
3. Pack safely: If you use a reusable shopping bag or plastic bin, wash it out frequently with soap and hot water. Carry meat and fish in separate bin or bag so they do not contaminate other food.
4. Shop wisely: According to advice given by the Food Safety Information Council in Australia “shop for non-perishable food first, leave items from the fridge and freezers till the end of the shopping. Food handlers also have specific responsibilities relating to health hygiene.

Health requirement for food handlers

Any food handler with symptoms or a diagnosis of an illness such as vomiting, diarrhoea or fever should:

• report that they are ill to their employer or supervisor
• not handle food if there is a reasonable likelihood of food contamination as a result of illness
• not continue to engage in other work on the food premises, take all practicable measures to prevent food from being contaminated.
• notify a supervisor if you know or suspect you may have contaminated the food while handling it.
• be excluded from handling food until they are healthy

Hygiene requirements for food handlers

Food handlers should:

• not eat, sneeze, blow, cough, spit or smoke around food or food surfaces.
• tie back long hair and take all practical measures to prevent hair contaminating food.
• ensure clothing is clean
• cover bondages and dressings on exposed parts of the body with a water proof covering
• remove loose jewellery and avoid wearing jewellery on hands and wrists.
• take all practicable measures to prevent unnecessary contact with ready-to-eat-food.
• thoroughly wash their hands (using warm water and liquid soap) and dry with disposable towels or air, not apron when handling food.
• avoid touching of hair and face
• working surface should be washed down or scrubbed after using them for preparation of food, and should be disinfected.
• ensure fingernails are short and clean, foot wear clean and safe and body regular bath.
• avoid tasting of food
• always wash vegetables before cutting
• every aspect of food storage, handling and preparation must be carried out in an hygienic way.

Prevention of food-borne disease due to improper handling of food

• Wash hands properly, hands easily pick up contaminants such as bacteria from unclean surfaces, chemicals from cleaning products.
• Keep fingernails short, it should be trimmed filed and maintained.
• Food should be stored properly to prevent spoilage and contamination
• Proper disposal of trash (dirt)
• Keep raw food away from cooked food to avoid cross contamination.
• Wash hands after handling raw food and before touching other foods and utensils.
• Do not put hot food directly into the fridge or freezer, let it cool sufficiently first.
• Never put cooked food on a plate which has previously held raw food until it has been thoroughly washed.
• Give your kitchen a thoroughly “spring clean” periodically.
• After handling raw meat, poultry, fish and other raw foods always wash your hands, utensils and surface thoroughly and before any contact with other food, especially cooked and ready-to-eat foods. (Ansley, 2011).

References

Adogu, P. O. V., Emelumodu, O. P., Ifedike, C. O., Ironkwe, O.C., Nnebwe, C.C., Nwabueze, S. A. & Ubajaka, C.F. (2012). Previous and pattern of bacterial and intestinal parasite among food handlers in the federal capital territory of Nigeria. Nigeria medical Journal, 53 (3), 166 – 171.

Gbana,  U. F. M. (2015). Food microbiology. Fst 124  [lecture note]. Ofuoma. Delta State College of Health Technology, department of Nutrition and Dietetics.

Hema, R. (2010). Food poisoning: A threat to human. New York: Marshland Press

Lawan, H. (2012). Handling perishable food stuff for quality assurance and its effects on quality and price a study of Yonumo Market, kumbotso L.G.A of Kano State. Mediterranean Journal of Social Sciences, 3 (14), 98 – 103

Ifenkwe, G.E. (2012). Food safety regulation. Agricultural Science Research Journal, 2 (9), 389.

Lanikan, T. (2010). Poor hygiene: Canteens and food vendors in Nigeria: retrieved on 14^th June, 2016 http://www.punching.com /article.aspx

North South Wales foods Authority (2015). Health and Hygienic requirement of food handlers: Silverwater: Department of Primary Industries Food Authority.

World Health Organization (WHO) (2001). Sustainable development and healthy environments. Sanitation on ship compendium of outbreak of food borne disease and legionaries’ disease associated with ships. 1970 – 2000. Geneva: World Health Organization.

Wikipedia (2013). Definition of food handlers and food hygiene. Retrieved (2013 – 4-24) from http:// www.wikipediatheonlineenyclopedia.com