sanitation, especially feaces disposal, are of great importance. Similarly air and water pollution are of concern. Water quality is important as contaminated water is the cause for many diseases such as diarrhoea, worm infestations, skin and eye infections, guinea worm, etc. Food Hygiene: Food-borne illnesses occur when we consume food that contains disease-causing (pathogenic) micro-organisms.
Several factors are needed for a food-borne illness to occur. Either the organism or the toxin must be present in the food eaten. The number of pathogenic micro-organisms must be in sufficient numbers. The contaminated food must have been consumed in sufficient quantity.
The illnesses that are caused include diarrhoea, dysentery, amoebiasis, infective hepatitis, typhoid, listeriosis, botulism, cholera, gastroenteritis. Most of these are traced back to poor personal and food handling practices as outlined below. Use of food items that are spoiled/infected/unsafe, include water, spices, seasonings, mixes. Improper storage leading to multiplication of disease causing micro- organisms.
Not practising insect and vermin control. Use of contaminated equipment, utensils and plates, spoons, glasses Inadequate cooking. Storage of foods at temperatures favourable to growth of microorganisms ( to 600C). Improper cooling.
Improper/inadequate heating/reheating of cooked foods/left overs. Cross contamination. Leaving food uncovered. Use of contaminated substances for garnishing.
Poor hygiene and sanitation of persons handling food, such as unclean clothes, not washing of hands, dirt and grime under the nails. Effective practices related to nutrition, health and hygiene are essential to be productive in the work that one does, within home or outside the home. The next chapter discusses the relationship between work, worker and workplace. Key Terms Health care, Nutrients, Malnutrition, Hygiene and sanitation, Food hygiene.