Food Quality and Food Safety | Class 12 Home Science Notes

Food-borne Illnesses and Contamination

Food-borne illnesses arise primarily due to biological hazards and are classified into food infections and food intoxications. Food infection occurs when live pathogenic organisms are ingested and multiply within the body, causing diseases. Salmonella is a classic example; it resides in the intestinal tracts of animals and can contaminate raw milk and eggs. Inadequate cooking or cross-contamination, such as using the same cutting board for raw meat and salad without cleaning, can spread Salmonella. Symptoms include diarrhea, fever, and abdominal cramps. Food intoxication results from toxins produced by bacteria like Staphylococcus aureus, which can contaminate food through handlers who carry the bacteria on their skin or nasal passages. These toxins remain even if the bacteria are killed by cooking. Such toxins are undetectable by smell or taste, making seemingly good food unsafe. Parasites like tapeworms can infest food, especially pork. Additionally, food infestation by pests and insects further compromises food safety. The emergence of new pathogens is influenced by factors such as host susceptibility, microbial mutations, changes in food production, and globalization. Contamination refers to the presence of harmful substances in food at any stage, while adulteration involves lowering food quality by adding inferior or harmful substances or removing valuable components. Understanding these concepts is crucial for managing food safety.

📊 Diagram: Fig. 6.5 shows infestation of foods by pests and insects, highlighting visible biological hazards that compromise food safety.

🔗 Connection: Prepares for understanding food quality and food standards.