Chapter 1 Introduction

Background of the Study

Food is a basic necessity of a human being. Wherever one goes, food is readily available in malls, kiosks, and even stalls lining the streets. eople should

not only consider the !uantity of food that they eat but also the !uality of the food that they consume. "he health safety of the food that they eat is not al#ays guaranteed and instead of ac!uiring the nutrients that the food should provide, the people ac!uire food$borne diseases that may last for a fe# days or even cause death. %ccording to &r. &avid 'abarro, ()ecutive &irector of the World *ealth +rgani,ation, -W*+ estimates that, #orld#ide, thousands of millions of cases of food$borne disease occur every year. %s many as one person in three industriali,ed countries may be affected by food$borne illness each year, resulting in human suffering and economic losses running into billions of .S dollars. articularly at risk are children, pregnant #omen, the

sick, the poor and the elderly./ "he Food Safety 0oderni,ation %ct shifts the F&%1s food 1

safety program from one of reaction to prevention. "he F&% has proposed regulations to implement four ma2or components of the la# $ produce safety, preventive controls for food and animal feed, and import safety, yet they remain stymied due to government red tape 3Bonar, 45146. It is in this reason that the researchers have decided to study #ays on ho# to reduce the risk of food$borne diseases among sellers and consumers of the .niversity of San %gustin. "he researchers recorded the top three most effective sanitary re!uirements that help reduce the risk of food$borne illnesses among consumers and sellers of the .niversity of San %gustin Cafeteria. "his study is for the benefit of both the consumers and sellers. "his #ill help the consumers to be conscious of the food that they eat #hether they are beneficial or harmful to the health and this #ill help the sellers to be a#are of the implications of selling unsanitary food and to improve the !uality of food that they are selling to the people. "his study aims to enumerate the top three most effective sanitary re!uirements that help reduce the risk of food$borne illnesses and to help spread the a#areness about the rising cases of food$borne diseases. It tests the a#areness of .S% consumers about food$borne diseases and the corresponding 4

sanitary re!uirements that #ill help reduce its risks. It also tests the a#areness of .niversity of San %gustin Cafeteria sellers about the danger of food$borne diseases, the rightful #ay of preparing the food that they sell and the effective #ays on ho# they can prevent the outbreak and spread of food$borne diseases. Food$borne illness sometimes called 7food$borne disease,7 7food$borne infection,7 or 7food poisoning/ is described as any illness resulting from the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food 3&orland, 45586. In this study, it is the classification of the diseases studied by the researchers. Webster9s "hird 'e# International &ictionary 31::;6 describes contamination as an act or process of contaminating or the state of being contaminated. In this study, the researchers are enumerating #ays on ho# to reduce contamination of food and prevention of food$borne diseases.

Chapter 4 &iscussion

<evie# of <elated =iterature

Causes of Food$borne &iseases

+nline (ncyclopedia Britannica describes food poisoning as an acute gastrointestinal illness resulting from the consumption of foods containing one or more representatives of three main groups of harmful agents> natural poisons present in certain plants and animals, chemical poisons, and microorganisms 3mainly bacteria6 and their to)ic secretions. 0osby 3455?6 states that food contaminants may be categori,ed as biological, chemical, or physical. Biological contaminants include bacteria, viruses, parasites and fungi. Chemical contaminations refers to the presence of pesticides, kitchen cleaning supplies, and to)ic chemicals in food that have been leached out of #orn metal cook#are and e!uipment. Bacteria may be present on products #hen you purchase them. <a# meat, poultry, seafood, and eggs are not sterile. 'either is produce such as lettuce, tomatoes, sprouts, and melons. Foods, @

including safely cooked, ready$to$eat foods, can become cross$ contaminated #ith bacteria introduced on ra# products, meat 2uices, or other contaminated products, or by poor personal hygiene. athogenic bacteria are capable of harming the body by causing diseases. When there are e)isting #ounds or certain health concerns, pathogenic bacteria use this opportunity to replicate and spread. Airuses also cause food borne diseases. 'or#alk virus group, *epatitis % virus, <otavirus, *epatitis ( virus, and a fe# gastroenteritis viruses completely disrupt the digestive system. In some cases, the person preparing the food ends up allo#ing his or her o#n fecal matter into the food especially if the person has not #ashed his or her hands thoroughly. <otavirus and *epatitis % virus usually enter the body through food. =ater in food processing, other food$borne microbes can be introduced from infected humans #ho handle the food, or by cross contamination from some other ra# agricultural product. For e)ample, Shigella bacteria, hepatitis % virus and norovirus can be introduced by the un#ashed hands of food handlers #ho are themselves infected. In the kitchen, microbes can be transferred from one food to another food by using the same knife, cutting board or other utensil to prepare both, #ithout #ashing the B

surface or utensil in bet#een. % food that is fully cooked can become recontaminated if it touches other ra# foods or drippings from ra# foods that contain pathogens. &rinking #ater provides an efficient source for the spread of gastrointestinal microbial pathogens capable of causing

serious human disease 3*rudey C *rudey, 455@6.

Cases of Food$borne &iseases

Case 1>

&r. <osanna Buccahan said that per immediate test,

the #ater sourced by the inmates from the deep #ell #as positive for (scherichia coli. -We #ill continue on disinfecting the drinking #ater at the 2ail until <I"0 releases the result of the test./ She said that food handlers of the 2ail canteen #ere also sub2ected to stool culture and rectal s#ab to determine #hether diarrhea #as caused by the food served or the drinking #ater 3(sconde, 45146. Case 4> Shareef, #ho released the Food Safety <eport 4511,

said the department found food$borne illnesses #ere caused by lack of hygiene, mostly in case of households 3 athak, 45146. Case ;> 'orovirus triggered 1,@1: outbreaks and @1, 4B8 outbreak$associated illnesses. In those cases, food is not contaminated #here it is gro#n, but rather is tainted by someone ?

cooking or storing the products, the C&C said 30oyer, 451;6. Case @> "he report notes that there #as an accumulation of debris including trash, #ood, food pieces, standing #ater, mud, and dirt observed beneath the conveyor belt in the cantaloupe packinghouse and that the melons #ere not pre$cooled after packing before shipment to retail stores. -Warm cantaloupe #ith rinds that have an increased #ater activity 3i.e. free residual moisture from #ashing procedures6 and available nutrients from contact #ith insanitary food contact surfaces may have facilitated Salmonella survival and gro#th on the cantaloupe rind during subse!uent holding,/ according to F&% 3'e#s &esk, 451;6. Case B> %ccording to an analysis by the Centers for &isease Control and revention 3C&C6, bet#een 1::; and 455? more than

1B55 people in the .nited States became sick from drinking ra# milk or eating cheese made from ra# milk. In addition, C&C reported that unpasteuri,ed milk is 1B5 times more likely to cause food$borne illness and results in 1; times more hospitali,ations than illnesses involving pasteuri,ed dairy products. Case ?> %n (.coli outbreak linked to shredded lettuce served at "aco Bell and DFC restaurants in Canada appears to be over, according to the ublic *ealth %gency of Canada 3 *%C6. "he 8

outbreak included ;5 people from +ntario and the eastern provinces of Canada kno#n as the 0aritimes. In 'e# Bruns#ick, 8 people #ere sickened, in 'ova Scotia 15 and in +ntario 1;. "he last reported case #as Eanuary :. Case 8> Billygan9s <oadhouse in Salmon Creek, Washington #as closed Friday #hen at least 44 customers developed gastroenteritis. %ccording to D+I' =ocal ?, the Clark County ublic *ealth &epartment closed the Aancouver$area restaurant for at least @F hours. Case F> "he Canadian Food Inspection %gency 3CFI%6 has announced that another person has been sickened in the (. coli 51B8>*8 outbreak linked to the recalled Gourmet 0eat Shoppe fro,en beef burgers. "he case count is no# as follo#s> +ntario 3@6, %lberta 346, 0anitoba 316, Saskatche#an 316. %ll of the patients are recovering or have recovered. Case :> "he %mbassel Bar and <estaurant on Eefferson Street in Seattle, Washington has been closed by health authorities after they discovered several health violations and associated it #ith a food poisoning outbreak. ublic information officer

for the Seattle and Ding County *ealth &epartment Datie <oss told Food oisoning Bulletin that they are a#are of t#o cases of

(. coli associated #ith this restaurant in mid$February. She said that both cases #ere adults. +ne person #as -briefly F

hospitali,ed/ and both have recovered. revention of Food$borne &iseases

=inton, 0cS#ane, C <ue 3455;6 affirm that the prevention of food$borne illness begins #ith the kno#ledge of #here contaminants come from, ho# they get into food and #hat can be done to control or eliminated them. %ccording to 0aruyama C +9=eary 3cited in Fra,ier C Westhoff, 1:FF6, the risk of food$borne illness can be controlled by proper sanitation practices in the kitchen, correct cooking temperatures and times, and safe food storage conditions #hich do not allo# spoilage organisms to gro#. revent contamination by keeping ra# and cooked foods separate, practice good personal hygiene and use clean utensils in food preparation. =inton, et al. 3455;6 insists that good sanitation minimi,es attraction of pests, increases life of e!uipment, improves employee morale and efficiency, and is important from other aesthetic considerations. eckham 31::@6 states that the proper #ashing and sterili,ation of dishes is not the least effective of the factors that prevent the spread of food$spoilage organisms. If a dish#asher is used, #ater temperatures should be as high as :

145HF and 1@5HF. *and #ashing of dishes necessitates lo#er #ater temperature. ersons #ho either are suffering from a disease capable of being transmitted by food or #ater or are carriers of such a disease should not be employed in food preparation or food$ handling 3World *ealth +rgani,ation, 45556. *and #ashing is one of the most important practices in the prevention of food$borne illness. *ands should be #ashed thoroughly before food preparation and before eating 30osby, 455?6. &ela Cru,, (vangelista, agtakhan, C Iara 3455:6 recommend

#ays on ho# to prevent the ac!uisition and spread of communicable food$borne diseases. First, food and #ater supply must be protected from fecal contamination. Second, #ater should be boiled or chlorinated. "hird, milk should be pasteuri,ed. Fourth, #aste should be disposed properly. Finally food should be handled properly and in a safe manner. Ways to reinforce hygienic handling of food and dishes. First, #ash hands before preparing foods. Second, #ash hands and all dishes and utensils #ith hot #ater and soap after contact #ith ra# meats. "hird, defrost fro,en foods in the refrigerator. Fourth, cook beef, poultry, and eggs thoroughly and use a cooking thermometer. Fifth, refrigerate leftovers promptly 3at 15

@5HF JBHCK or less6 and keep no more than ; to B days. Si)th, #ash or peel ra# fruits. Seventh, do not use foods from containers that have been damaged or have opened seals. =astly, follo# the rules -keep hot foods hot and cold foods cold/ and -#hen in doubt, thro# it out/ 3Do,ier C (rb, 4558L Berman C Snyder, 455F6. =ippincott Williams C Wilkins 3455F6 enumerate considerations that should be done by medical practitioners to prevent food$borne illnesses. 0edical practitioners should instruct patients to thoroughly cook foods, especially porkL to refrigerate perishable foods, such as milk, mayonnaise, potato salad, and cream$filled pastry, and to al#ays #ash their hands #ith #arm #ater and soap before handling food, especially after using the bathroom. "hey should teach patients to clean utensils thoroughly, to avoid drinking #ater or eating ra# fruit or vegetables #hen visiting a foreign country, and to eliminate flies and roaches in their homes.

11

Chapter ;

0ethodology =iterature Search "he information from book sources needed for the <evie# of <elated =iterature #as gathered in the .niversity of San %gustin =ibrary. First, the researchers used the + %C or the +nline ublic %ccess to look for books related to the study. Second, the call numbers #ere noted and then the researchers ac!uired the books, copied the information needed, and then cited the source.

Gathering of

rimary &ata

"he researchers gathered the data through intervie#s. First, the researchers randomly selected ?5 intervie#ees both sellers and consumers from the .niversity of San %gustin. Second, each intervie#ee #as asked to enumerate the top three most effective #ays of reducing the risk of food$borne diseases. =astly, the enumerated #ays of reducing the risk of food$borne diseases #ere tabulated and rated according to the number of people #ho ans#ered the same enumerated #ay of reducing the risk 14

of food$borne diseases. Chapter @

<esults and Findings (+ =( W*+ %'SW(<(& OOOOO$OOOOO$OOOOO$O OOOO$OOOOO$OOOOO$OO lace OOOOO$OOOOO$OOOOO$O OOOO$OOOOO$OOOOO$OO OOO$OOO OOOOO$OOOOO$OOOOO$O OOOO$OOOOO$OOOOO OOOOO$OOOOO$OOOOO$O OOOO$OOOOO$OOOOO$OO OOO O O OOOOO$OOOOO$OOOOO$O OOOO OOO OOO OOOOO OOOO OOOOO$OOO 1F5

S%'I"%<M <(N.I<(0('" *and Washing Clean Working

"+"%= ;4 ;F ;5

<%'D ;rd 1st @th

ersonal *ygiene Wash .tensils Before %nd %fter .se FIF+ 3Fist In, First +ut6 When In &oubt, "hro# It +ut Wear roper Cooking %ttire Wash Fruits and <a# 0aterials Safe Water Source Safe *andling of Food Storing Food in a Safe lace Cook Food "horoughly "+"%=>

;B 1 1 45 1 ; B @ F 1F5

4nd 15th 15th Bth 15th :th 8th Fth ?th

1;

Graphical <epresentations of <esults and Findings

Cook Food "horoughly 'toring Food in a 'afe Place 'af e Handling of Food 'afe 'af e Water 'ource 'afe Wash Fruits and %a# &aterials Wear Pro$er Cooking Attire When In ou!t, "hro# It Out FIFO (Fist In, First Out) Wash Utensils Before And A fter Use After Personal Hygiene Clean Working Place Hand Washing ( + )

0 , -

*( ) ) +( +0 +* )- , ) * )( + P2OP32 WHO A4'W2%2 P2OP32 WHO A4'W2%2 *( . */ +( 0 +- 1 ,( )(

Hand Washing Personal Hygiene FIFO (Fist In, First Out) Wear Pro$er Cooking Attire 'afe Water 'ource 'toring Food in a 'afe Place

Clean Working Place Wash Utensils Before And After Use When In ou!t, "hro# It Out Wash Fruits and %a# &aterials 'afe Handling of Food Cook Food "horoughly

1@

Chapter B

Conclusions and <ecommendations

Conclusions

From the findings of this e)periment, the researchers #ere able to dra# the follo#ing conclusions> 1. "he most effective #ay of reducing the risk of food$borne diseases according to .niversity of San %gustin consumers and sellers is #orking in a clean area. 4. "he second most effective #ay of reducing the risk of food$ borne diseases according to .niversity of San %gustin consumers and sellers is #ashing utensils before and after use. ;. "he third most effective #ay of reducing the risk of food$ borne diseases according to .niversity of San %gustin consumers and sellers is proper hand #ashing.

1B

<ecommendations

Based on the findings and conclusion, the researchers recommend the follo#ing to the future investigators #ith the same or related topic> 1. "he scope of the study should be #ider in order to increase the level of accuracy and limit the interferences. 4. "he validity of the claims of the consumers and sellers are not al#ays guaranteed so follo#$up laboratory e)periments should be done in order to support the claim #ith scientific findings. ;. Consult local health officials for opinions, suggestions and !uestions.

1?

Bibliography

Bonar, S. 3Euly ;1, 45146. <ates of food$borne illnesses rising, C&C reports. =% Weekly Blogs. Retrieved from http>PP blogs.la#eekly.comPs!uidinkP4514P58PratesQofQfoodborneQ illnessesQr.php 31@ 0arch 451;6. Centers for &isease Control and revention. 3September 4@,

45146. Food$borne Illness, Food$borne &isease, 3sometimes called -Food oisoning/6. C&C.gov. Retrieved from,

http>PP###.cdc.govPfoodsafetyPfacts.html 3B 0arch 451;6. &ela Cru,, M., (vangelista, E., agtakhan, <., C Iara, <.

3455:6. Nursing board exam review notes. 0anila, hilippines> Center for ()cellence in 'ursing (ducation. &orland, W. %. '. 345586. Dorland's Illustrated Medical Dictionary. (ldis Group hiladelphia, %> Saunders. athogens,

artnership. 345586. 0a2or Food$borne

arasites, 0icroorganisms, Airuses and 'atural "o)ins that Cause Food Borne Illness. artSelect.com. Retrieved from,

http>PP###.partselect.comPEustForFunP0a2or$Causes$+f$Food borneIllness.asp) 3B 0arch 451;6.

18

(sconde, (. B. 30ay ;5, 45146. Food$borne diseases stalk Bataan residents,/ "he 0anila "imes. Retrieved from, http>PP ###.manilatimes.netPinde).phpPne#sPregionsP4;F84food$ borne$diseases$stalk$bataan$residents 3B 0arch 451;6. Food Safety and Inspection Service, .S&%. 345586. Bacteria that cause food$borne illness. Information leaseR &atabase.

Retrieved from, http>PP###.infoplease.comPipaP%58?445?. htmlSi),,4'E N(?Dg 3B 0arch 451;6 Gillespie, C. 3February 11, 451;6. "aco Bell, DFC (. coli outbreak in canada over. Food oisoning Bulletin. Retrieved

from, http>PPfoodpoisoningbulletin.comP451;Ptaco$bell$kfc e$coli$outbreak$in$canada$overP 315 0arch 451;6. Gillespie, C. 3February 4@, 451;6. Billygan9s <oadhouse in

Washington closed after outbreak. Retrieved from, http>PPfoodpoisoningbulletin.comP451;Pbillygans$roadhouse in$#ashington$closed$after$outbreakP 315 0arch 451;6. Gillespie, C. 30arch F, 451;6. Food poisoning outbreak closes

%mbassel <estaurant in Seattle. Retrieved from, http>PPfoodpoisoningbulletin.comP451;Pfood$poisoning outbreak$closes$ambassel$restaurant$in$seattleP 315 0arch 451;6. 1F

*rudey, (. E., C *rudey S. (. 3455@). Safe drin ing water! "essons from recent outbrea s in affluent nations. 14 Ca)ton Street, =ondon> IW% Do,ier, B., C (rb, G., %udrey ublishing %lliance *ouse. Berman, C Shirlee Snyder. 3455F6.

romoting physiologic health. #undamentals of Nursing, $!%, &%'&. =arsen, =. 3February 4@, 451;6. (. coli 51B8>*8 outbreak in Canada gro#s to eight patients. Retrieved from, http>PPfoodpoisoningbulletin.comP451;Pe$coli$51B8h8 outbreak$in$canada$gro#s$to$eight$patientsP 315 0arch 451;6. =inton, <., 0cS#ane, &. C <ue, '. 3455;6. (ssentials of food safety and sanitation. .pper Saddle <iver, 'E> *all. =ippincott Williams C Wilkins 3455F6. Nursing) understanding diseases. hilippines> =ippincott Williams C Wilkins. 31:FF6. <educing the risk of Food$ rentice

0aruyama, F. C +9=eary, E.

borne Illness. .niversity of California. Retrieved from, http>PP###.ca.uky.eduPagcPpubsPipPip4:.htm 311 0arch 451;6. 0osby. 3455?6. *ealt+ ,romotion t+roug+ t+e life s,an, ?th ed. 11F;5 Western Industrial &rive St. =ouis, 0issouri ?;1@?. 1:

0oyer, C. 3February 11, 451;6.

Food$borne illness on

physicians9 radar as cases rise. %merican 0edical 'e#s. Retrieved from, http>PP###.amedne#s.comParticleP

451;5411PhealthP1;541::F4P 3B 0arch 451;6. 'e#s &esk. 30arch B, 451;6. F&% issues report on Chamberlain cantaloupe outbreak> Fields, packinghouse blamed. Food Safety 'e#s. Retrieved from, http>PP###.foodsafetyne#s.comP 451;P5;Pfda$issues$report$on$chamberlain$cantaloupe$ outbreak$ fields$shed$contamination$blamedPS.u"dn@?=vu)g 3B 0arch 451;6. +nline (ncyclopedia Britannica. Food poisoning. (ncyclopedia Britannica. Retrieved from, http>PPglobal.britannica.comP (BcheckedPtopicP414?88Pfood$poisoning 3B 0arch 451;6. athak, S. 3Euly 44, 45146. Food poisoning caused by improper handling of food at home. Gulf 'e#s. Retrieved from, http>PPgulfne#s.comPne#sPgulfPuaePhealthPfood$poisoning caused$by$improper$handling$of$food$at$home$1.15B44;4 3B 0arch 451;6. eckham, G. C. 31::@6. foundations of food ,re,aration. F??"hird %venue, 'e# Mork> 0acmillan ublishing Co. Inc.

45

..S. Food and &rug %dministration. 3February 48, 451;6. "he dangers of ra# milk> .npasteuri,ed milk can pose a serious health risk. F&%.gov. Retrieved from, http>PP###.fda.govP FoodP<esourcesForMouPconsumersPucm58:B1 .htm 3B 0arch 451;6. -ebster.s /+ird New International Dictionary. 31::;6. .S%> 0erriam$Webster, Incorporated. World *ealth +rgani,ation. 345556. International medical guide for s+i,s. S#it,erland> World *ealth +rgani,ation. World *ealth +rgani,ation. 3February 4B, 45546. Food$borne diseases are on the rise in (urope $ F%+PW*+ call for better consumer protection. W*+.int. Retrieved from, https>PPapps.#ho.intPinfPenPpr$4554$15.html 31@ 0arch 451;6.

41

('&IC( %

=(""(< "+ "*( <(S +'&('"S

44

.niversity of San %gustin College of harmacy and 0edical "echnology

0arch 14, 451;

&ear <espondent, GreetingsT We, the B0=S 1$& students of the College of harmacy and 0edial "echnology are conducting a research entitled -"he "op "hree 0ost (ffective Ways of <educing the <isk of Food$borne &iseases/ as a re!uirement in (nglish 154, Writing in the &iscipline. In this regard, #e #ould like intervie# you regarding our research. to re!uest if #e could

"hank you very much for the time you spared for us. God BlessT

Signed by> Eesheil Grace Sardina Group =eader Iris &a#n Gallego 0ember 0a. Fergie "eresa "raifalgar 0ember Signed by> 'elfa C. Samonte "eacher, (nglish 154

4;

N.(S"I+' "+ "*( <(S +'&('"> 1. In your opinion, #hat are the three most effective #ays of reducing the risk of food$borne diseasesU

4@

&+C.0('"%"I+'

4B

Surrounded by books. "he researcher is copying the information needed from the book source in the .niversity of San %gustin =ibrary.

From page to screen. "he researcher is encoding and organi,ing all the data gathered from books into a soft copy of the research. 4?

<esearcher in action. "he researcher is intervie#ing the respondents to ac!uire the data needed for the results and analysis part of the research.

"hirstyU +ne of the respondents of this research is Sam, a seller from "hirsty. 48

harmacy Euniors. "he enthusiastic consumer respondents of the research from BS harmacy ;$B.

Future *otel and <estaurant 0anagers. <espondents of the research from *<0, representing consumers.

4F

*otdogs, lumpia, popcorn et al. respondents of the research.

"he seller is one of the

Floyd9s Famous B$B$N. +ne of the seller respondents of the research.

4:

Future 0edical =aboratory Scientists. +ne of the consumer respondents of the research.

&9Cunha9s.

otential seller respondent of the research but

unfortunately declined the intervie#.

;5