The eruption of bacteria food poisoning is facilitated
by a number of circumstances. The factors constantly emphasized are:
by a number of circumstances. The factors constantly emphasized are:
A.
Causative
organisms
Causative
organisms
This the most
important factor without which food poisoning cannot occur, causative organisms
is the pathogenic organism or infecting organism (e.g bacterium). The agent may
be found in or on the food commodity or animal product (e.g fish, egg, meat,
milk or the food handlers).
important factor without which food poisoning cannot occur, causative organisms
is the pathogenic organism or infecting organism (e.g bacterium). The agent may
be found in or on the food commodity or animal product (e.g fish, egg, meat,
milk or the food handlers).
B.
Environment: The sanitary
condition which favor the growth of bacteria and warmth (temperature), water
(moisture) and food.
Environment: The sanitary
condition which favor the growth of bacteria and warmth (temperature), water
(moisture) and food.
C. Transmission agent: This is an
intermediary agent connecting the causative organism to the food. The agent may
be human factors (e.g hands of the food handlers) or an object (e.g kitchen
surfaces, utensils).
intermediary agent connecting the causative organism to the food. The agent may
be human factors (e.g hands of the food handlers) or an object (e.g kitchen
surfaces, utensils).
D.
Host: This refers to
the victim who harbours the causative agent or suffers from food poisoning
after the consumption of infected or contaminated food. The host is the final
recipient of the pathogen and reservoir of infective organisms.
Host: This refers to
the victim who harbours the causative agent or suffers from food poisoning
after the consumption of infected or contaminated food. The host is the final
recipient of the pathogen and reservoir of infective organisms.
(Martins,
2016).
2016).
