Abstract
The paper discusses the foodborne diseases and Food Safety rules. In case of ignoring the rules of food purchase, storage, and preparation, people can suffer the food-borne diseases caused by bacteria. These are Salmonellosis, Bacillary Dysentery, Staphylococcal disease, Mononucleosis, Botulism, and food poisoning. In order to avoid them, people should follow the prevention strategies, and acquire food safety education.
Keywords: foodborne disease, food, safety
Food can bring people true pleasure and happiness. One must have probably noticed that a hungry person is an angry person, and the meal helps him/her to become peaceful and full of joy. However, in some cases, food brings people not pleasure, but food-borne illnesses. In order to prevent them, people should stick to food safety rules.
During the shopping process it is important to take into account a number of purchase and storage rules. People should pay attention to the sell-by date, and buy only fresh products. While purchasing food, one must remember that frozen or refrigerated products should be the last bought items. Raw meat should be inspected for leakages, and put into a separate package. Products have to be taken home as quickly, as it is possible. Raw meat should be cooked or frozen within 48 hours, and other perishable products must be stored in the refrigerator in order to avoid food-borne illnesses.
The next process that should be discussed is food preparation. All the fruits and vegetables should be washed before preparation. Products have to be washed with soapy water and air dried. Raw meat, poultry, fish, and eggs should be kept separately from other products. A person, who is preparing food, must wash his/her hands in warm, soapy water. All the products that develop an unusual color or odor should be discarded. People should pay attention to the temperature, as it is one of the most important factors in food preparation.
In case of ignoring the rules of food purchase, storage, and preparation, people can suffer the food-borne diseases, caused by bacteria. These are Salmonellosis, Bacillary Dysentery, Staphylococcal disease, Mononucleosis, Botulism, and food poisoning. In order to avoid them, people should stick to primary disease prevention strategies, and in case of disease occurrence, doctors should follow the secondary and tertiary disease prevention strategies.
The primary prevention strategies presuppose the reduction of exposure to the promoter of disease. The primary prevention is safeguarding the food supply, controlling the rodent vector, personal hygiene, and health education.
The secondary prevention strategies aim at detecting the right clinical diagnosis at the earliest possible stages of an illness, beginning the treatment, and stopping progression. In order to detect the food-borne illness, the doctors should conduct the health screening for pathogens, and make the outbreak investigation in order to find out the causative agent, route of transmission, and risk factors.
The tertiary prevention strategies aim at limiting the progression of disease, reducing the severity of the comorbidity, and avoidance of lethal consequence.
In order to get information regarding food issues, most people browse …