Food Borne Diseases and Food Safety
Telangana Open School (TOSS) · Class 12 · Community Science (Home Science)
Quick revision notes for Food Borne Diseases and Food Safety — Telangana Open School (TOSS) Class 12 Community Science (Home Science). Key concepts, formulas, and definitions for last-minute revision.
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Types of Food Borne Diseases
- Food borne diseases are mainly classified into two types: food infection and food intoxication.
- Food infection occurs when live harmful microorganisms are consumed and multiply in the body.
- Food intoxication happens when pre-formed toxins in food are consumed, even if the microorganisms are no longer alive.
Causes of Food Borne Diseases
- Main causes: bacteria, viruses, parasites, natural toxins, and chemical contaminants.
- Bacteria like Salmonella, E. coli, and Shigella cause infections with incubation periods of 12–72 hours.
- Viruses like Hepatitis A and Norovirus spread through contaminated food and water.
Common Food Borne Illnesses
- Salmonellosis: caused by Salmonella in poultry, eggs, and meat; symptoms include fever, diarrhea, and vomiting.
- Cholera: caused by Vibrio cholerae; leads to severe watery diarrhea and dehydration.
- Shigellosis (Bacillary Dysentery): causes bloody diarrhea and stomach cramps; spreads through poor hygiene.
Food Intoxications
- Bacterial intoxications: caused by toxins produced by bacteria in food.
- Staphylococcus aureus: produces toxin in foods like cream pastries; symptoms appear in 1–6 hours.
- Bacillus cereus: causes vomiting (with rice) or diarrhea (with meat); incubation 1–16 hours.
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