Foodborne Illness

Topics: Foodborne illness, Food safety, Illness Pages: 12 (3387 words) Published: January 25, 2013
Chapter 1
Background of the Study
Foodborne illnesses are defined as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. Every person is at risk of foodborne illness. (Food Safety and Foodborne Illness, WHO, March 2007) Foodborne Illness is the sickness people after eating the contaminated food that with pathogenic microorganisms, chemical or physical agents. The victims normally experience one or more symptoms such as nausea, vomiting, diarrhea, dehydration, abdominal pain, headache, and fever. It experience different type and severity of symptoms by the type of pathogen in food, amount of contaminated food ate, and the individual’s health status. Foodborne illness may be classified as infection, intoxication, or toxin-mediated infection. Foodborne infections are caused by eating biological hazards along with food. Some common symptoms of infection are nausea, diarrhea, abdominal pain, and fever. Intoxications are caused by consuming food that contains a toxic chemical. Some toxins are produced by microbes. Food intoxications may also caused by consume poisonous plants, fish or food contain chemicals such as pesticides or cleaning agents. Toxin-mediated infection is caused by eating foods are contaminated by harmful microorganisms that produce toxins inside the human body. The different between toxin-mediated infection and intoxication is toxin of toxin-mediated is produced inside the human body. (McSwane, 2002b) Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the consumption of contaminated food, bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms. Foodborne illness usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness (Wikipedia, Foodborne Illness)

The purpose of this study is to identify the gaps and extent of the knowledge regarding Foodborne Illness and Diseases of the Third Year Bachelor of Science in Hospitality and Restaurant Management students of Panpacific University North Philippines in the school year of 2012-2013. Significance of the Study

This study is deemed beneficial to the following:
Students. This will be a great help to the Third Year Bachelor of Science in Hospitality and Restaurant Management Students to fill out the gaps and enhance their level of awareness extent to the knowledge in Foodborne Illness and Diseases that will help them to meet the demand and expectation of the customers regarding to the safeness of the food they will intake, especially to maximize the trust and expectation of the consumer to their product safety and quality. HRM Instructors. This will serve as a basis to improve the quality of teaching and to develop strategies and give a better understanding in the diversity of learning of their students. As such, it is hoped that they could develop more effective methodologies in teaching their subject matter for the students to be aware and be more competitive in ensuring the safeness of the foods and reducing the risk cause by the foodborne illness and diseases. The University. The study will serve as an overview information about the extent of knowledge of the Third Year Bachelor of Science in Hospitality and Restaurant Management Students. Researchers. To apply the knowledge and information gathered. Future Researchers. They may be able to use the result of the study in farther research similar to what the study is. Scope and Delimitation of the Study

The study covers Food Safety & Sanitation that will lead every individual for more information on how to handle problem regarding Foodborne Illness and diseases. This study shows and the importance of knowing the cause and effect of unwanted microorganisms in the food...
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