FINGER FOODS AND HAND HYGIENE.

Hand washing and sanitizing goes a long way to keep diseases at bay.I personally advocate carrying a small pack of sanitizer in your bag every time,just to ensure hands are clean. We all know the hand-mouth reflex,where 70% of the time you are holding,/carrying something/ someone or running your hands on the rails, walls,or picking up soiled toys/diapers e.t.c, and eventually we run those same hand across our mouth/simply eat with those hands. Food safety encompasses a lot of protocols but even if the processes are adopted and hands are dirty,or cooking area dirty.then food borne illness are prone to occur.Learn how to be safe with your food; http://www.foodsafetynews.com/2015/11/the-snack-attack-and-finger-food-flu/#.VjomXLerSM8

EBOLA AND THE SEX FACTOR.

The deadly Ebola virus has reared its ugly head again in Liberia just when the country was to be pronounced EBOLA FREE. The latest victim a 44-year old woman died on 27/3/2015, her boyfriend was an Ebola survivor indicating that sexual transmission is a route of infection of the Ebola virus. Research has shown traces of Ebola virus in semen of survivors for at least 82 days after onset of symptoms ,to this end the W.H.O has advised Ebola survivors to abstain from sex during a 90- day period following recovery. The deputy health minister and head of the Ebola response team; Tolbert Nyenswah reiterated the stand of W.H.O and suggested that survivors go a step further until the the pathway of transmission is better understood. He suggested that Ebola survivors consider use of condoms for all sexual acts beyond 3 months. The Ebola virus has been linked to non-human primates such as monkeys and apes, the fruit bats has also been linked as a reservoir host. It has been documented that hunting in deep forest for wild animals(bush meat) and bats ,subsequent preparation and consumption is a major route of infection with the Ebola virus.The management of the sick in terms of cleaning vomitus, diarrhoea and other body fluids is responsible for spread.The burial rites and community -based burial ceremonies has further propagated the spread of the virus across the borders. The contamination of bedding, clothing and surfaces also contribute to spread of virus. The symptoms include fever,vomiting,diarrhoea and hemorrhaging .The bleeding is from all orifices, the diarrhoea and vomitus are also blood tinged. The envelope on the RNA virus is easily disrupted by washing with soap and water,hence hand washing is advocated. The use of alcohol based hand sanitizers has also been proven to inactivate the virus. The use of bleach to decontaminate surfaces,floors and drains is very effective for killing the virus. COMPLACENCY has been identified as the major cause of new cases of Ebola, it will be of paramount importance to be alert and be proactive. KEEP WASHING HANDS,WASH FLOORS/SURFACES WITH BLEACH.VISIT AN HOSPITAL IF YOU HAVE ANY OF THE EBOLA SYMPTOMS AND REPORT TO HEALTH AUTHORITIES IF YOUVE HAD CONTACT WITH PERSON WITH EBOLA,OR HAVE VISITED COUNTRIES WITH EBOLA CASES.

BOVINE PAPILLOMATOSIS.

Papillomatosis also referred to as warts.Its caused by a virus and are various species that are specific.calves are most susceptible. Bovine warts are caused by contagious virus,the papilloma virus.This usually spread by contact from infected cattle to non infected cattle or indirectly from feeders,halters and restraining equipment.

The warts are like cauliflower lesions or flat thickened lesions on the neck,head,trunk,teats and penis.These lesions normally appear 1-6 months after infection and not all infected cattle show lesions. 

The lesions normally spread from ears to other sites,cattle with ear tags or tatoos are prone to infection with secondary bacteria thus causing wide spread purulent discharges . Cattle with these lesion are properly examined if presented for slaughter in the abattoir and the skin should be condemned.

FOOD SAFETY.

Food safety refers to methods,procedures and protocols that are practiced in food industry.These procedures/protocol are put in place during processing, packaging and transportation. Food safety is very important to human health because it prevents food-borne diseases that could be fatal.Food safety prevents hazards in food that cause injury,illness and sometimes death.These hazards could be physical,biological or chemical in nature , found in food and drinks, have varying impacts on human health.The susceptibility of individuals to these hazards vary with children being major subjects followed by elderly older than 65, then pregnant women and lastly immune compromised individuals. The physical hazard include stones,broken glass,plastic cuts,jewelry,rings,pieces of fabric(shredding table cloth ) and boards e.t.c.The hazard usually occur during processing,packing and storage.The food processors are usually the major cause of these form of hazard; the work unit,tools and personal hygiene have all being pinned as sources of food hazard. Chemical hazard include poisonous substances,chemicals ,soaps,detergents or cleaning liquids that are spilled during food processing.Pesticides,rodenticides and paints have also being fingered as hazard in food industry. Biological hazards are microorganism ,which include bacteria,viruses and parasites.The parasites are usually tiny worms in beef,pork and fish; these parasites are usually found in contaminated water,used in processing.Bacteria grow in food under certain conditions such as low temperatures,fecal contamination,or cross contamination which result in food spoilage and food borne illness.These bacteria contaminate food during processing handling and storage. Viruses in food usually contaminate food during processing ,these are usually from food processors that are coughing,sneezing,and picking nose.These can be prevented by maintaining high level of hygiene by food processors. Food borne illness can be prevented by implementing the following ;1) high standard of personal hygiene. 2)temperature control. 3) preventing of cross contamination between various food items. 4)cleaning of utensils,working area and cutting boards. 5) proper packaging and storage. Personal hygiene will include washing hands before handling meat,after using toilet and after handling various raw food.The food processor must not wear jewelry and accessories that can easily drop off during production, nails must be cut short and clean,hair must be covered and neat clean clothing must be worn. The processor must wear clean overall,gloves and clean working shoes.The health status of food processors play a vital role in the level of safety of the food ,hence processors that are ill, coughing,sneezing, vomiting or have diarrhea should not handle food.Food operators must undergo regular checkup to ascertain health status,any case tuberculosis,hepatitis,HIV/AIDS should be reported. Hand washing plays an important role in food safety and the benefits cannot be overemphasized; hand washing removes microorganisms and should be done throughout the day.

THE ROLE OF WATER IN FOOD SAFETY.

The role of water in food safety cannot be overemphasized. Water is of value in all sectors of food processing, handling, storage and consumption. The uses of water in the food industry are as follows; 1) Washing the raw foods and vegetables that we intend to process. 2) Cooking the food/vegetables. 3) Washing pans, pots, cutting board, knives and other cooking utensils. 4) Cleaning working surfaces, table tops and floors. 5) Washing hands before touching the raw products, and in between processing. 6) Water is also frozen to make ice chips that are use in making some drinks, ice teas and fruit cocktails. 7) Water is of value also in the dairy industry and ice cream factories e.t.c. The source of water must be defined and ascertained to ensure that contaminated water is not used for processing. Water used in the food industry can be classified into portable and non portable sources basically because of the uses. Potable water is also called drinking water, which is fit for consumption by humans and other animals. Water may be naturally potable, or it may need to be treated in order to be safe. The safety of water is assessed with tests which look for potentially harmful contaminants. Non-potable water sources include rainwater, reclaimed/recycled water. While non-potable water is not appropriate for human consumption, it can be of use in other applications, such as doing laundry, toilet and urinal flushing and cooling tower make up water. THE CODEX ALIMENTARIUS REQUIRE, that adequate supply of potable water with appropriate facilities for its storage, distribution and temperature control should be available whenever necessary so as to ensure safety and suitability of food. Portable water should be used for food processing and should be identified to prevent food contamination. Non portable water should be used for other activities in the food industry and at no time must there be a mix up of water source. Contaminated water used in food processing cause illness in consumers. Water contamination is a major source of gastrointestinal issues, which can be fatal. Pathogenic micro organism in contaminated water will contaminate food. The importance of personal hygiene cannot be overemphasized when handling food. The major key is to always wash hands and utensil. DO NOT STOP WASHING HANDS; EMBRACE FOOD SAFETY.

Food borne illness

Food borne illness occurs mainly because of bacteria contamination during food processing and handling.The basic signs of food borne illness are stomach cramps,with vomiting,followed by diarrhoea which results in severe dehydration. The following will go a long way to prevent food borne illness; Keep hands clean always. Wash cooking utensils before use. Never let raw meat/poultry/fish get in contact with cooked foods. Dont use utensils used on raw foods with cooked foods. Rinse vegetables and fruits with clean water. Dont eat cooked meat/poultry that has been out of refrigerator for 2hours,also foods made with mayonnaise. Pay attention to left overs,dont eat foods that have been stored over time,this is a substrate for bacteria multiplication,which is a major source of food borne illness.