THE EFFECT AND IMPORTANCE OF CAKE MAKING AND THE CAUSES OF FOOD POISON IN THE SOCIETY
ABSTRACT
Food poisoning is caused by many factors one of which is poor hygiene in catering, in this project the causes and their in catering have been identified such as when the catering problem arises to call on the expert in catering services to check if the person in question has adequate insurance and basics in food hygiene certificate. Whoever make and supplies food will be legally liable, should be watchful in case if there is any matter arisen within. However liability can be shared if basics checks have not been carried out. If something were to go wrong and people became ill with food poisoning, your part in catering process or services will be examined. Anyone who runs a food business should be registered with their local authority, this is not a licence or measure of standard, but shows that the environment health department knows and inspect them. To hold a least of foundation certificate in food hygiene. Information about food registration is available to everyone. So you can ask if the person you are intending to use is registered or known about. To check whether the caterer had ever has any problem with the people he/she worked for before. Ask to see evidence of people liability on him/her but this won’t protect you from the risk of food poisoning, but it might mean that you can claim damages or compensation if you desired.
TABLE OF CONTENT
Title page i
Certification ii
Dedication iii
Acknowledgement iv
Abstract vi
Table of content vii-viii
CHAPTER ONE
What is food poisoning 1
Causes of contaminated food 11
CHAPTER TWO
History of cake 18
CHAPTER THREE
Cake baking 28
CHAPTER FOUR
Icing cake and cake decoration 37
CHAPTER FIVE
Importance of cake and its effect in our
society today 42
Evaluation and Conclusion 47
References 51
CHAPTER ONE
WHAT IS FOOD POISONING
Food poisoning is a general term for a wide variety of diseases that are caused by ingesting food or beverages that are contaminated with harmful microorganisms, such as certain bacteria, viruses or parasites. Food poisoning is also known as food borne illness.
The most common form of food poisoning is salmonellosis, a type of food poisoning caused by salmonella bacteria. Other common types of food poisoning include botulism, shigellosis, mushroom poisoning, cryptosporidiosis food poisoning [cryptosporidium enteritis], campylobacter food poisoning [campylobacteriosis], Escherichia coli food poisoning, and staphylococcus food poisoning [staphylo enterotoxicosis].
Many types of food poisoning are spread from the feces of people or animals through food or beverages that have been contaminated with feces that contain infectious bacteria, viruses or parasite. Common sources of foods contaminated with infectious microorganisms include undercooked eggs, chicken and poultry or any undercooked or raw food that comes from animals, such as seafood, meat, milk and dairy products. Other foods that can cause food poisoning include toxic mushrooms, contaminated home-canned food, contaminated water, raw vegetables and fruits, unpasteurized apple cider and contaminated honey.
Any food can become contaminated with infectious microorganisms that cause food poisoning if it is handled by an infected person with unwashed hands or if it comes in contact with contaminated food.
Food poisoning typically results in symptoms such as irritation and inflammation of the gastrointestinal tract. A wide variety of other symptoms can occur depending on the specific type of food poisoning. Food poisoning can also result in serious complications. For more details about symptoms and complications, see symptoms of food poisoning.
Food poisoning can occur in any age group or population. People most at risk for serious complications-due to food poisoning include older adults, pregnant women, infants, children and people who have compromised immune systems. This group includes people with diseases that affect the normal functioning of the immune system, such as HIV/AIDs, diabetes, cancer, and kidney disease. People at risk also include those who take medications that affect the immune system, such as chemotherapy.
Diagnosing food poisoning and its root cause begins with taking a thorough personal and family medical history, including symptoms, and completing a physical examination.
A stool sample is generally taken and tested in the laboratory to determine if infectious bacteria, viruses or parasites are present. This is a blood test may also be done to check if bacteria have spread to the blood.
Diagnosis may also include a complete blood count, which can help to determine if an infectious process, such as food poisoning, is present. A chemistry panel is a blood test that can evaluate if the symptoms of food poisoning have lead to the complication of dehydration. An urinalysis can also help to determine dehydration.
Symptoms of food poisoning can be similar to symptoms of other diseases. Because of this and other reasons, a diagnosis of food poisoning can be delayed or missed. For information on misdiagnosis, refer to misdiagnosis of food poisoning.
Food poisoning can often be prevented by taking simple hygiene and food preparation precautions. Treatment of food poisoning involves ensuring good hydration until symptoms pass. Medications may also be prescribed. For more information on prevention and treatment, refer to treatment of food poisoning.
Food poisoning: Food-borne illnesses are very common and are most commonly due to bacteria or other microbes in food. Food poisoning differs from a food intolerance or food allergy which occurs when a person cannot tolerate a food, but it is not poisonous to others. Typically, food poisoning causes gastrointestinal symptoms such as nausea, vomiting, and diarrhea, but there are exceptions such as botulism which often has nerve symptoms rather than digestive symptoms. Several types of food poisoning also resemble cold or flu in their early stages.
Food poisoning is a common illness that occur as a result of consumption of contaminated food and water. The condition is sometime mild and sometimes may lead to life threatening illness. The common symptoms include diarrhea, abdominal pains, nausea, nervous damage, bloody stools, fever and chills. The treatment, prevention and home remedies for food poisoning are discussed below.
FOOD POISONING – TREATMENT, PREVENTION AND HOME REMEDIES FOR FOOD POISONING.
FOOD POISONING TREATMENT
Most food poisoning effects clear up within few days on its own and the affected person can recover easily. The main aim of the treatment is to avoid dehydration and make one feel better. The self care tips to be taken at home are:
- Drink electrolyte solution repeatedly to keep hydration levels of the body high.
- Drink lots of glasses of juices to get instant energy.
- Avoid diary products and solid foods until the diarrhea is stopped.
These fluids and electrolytes maintain the balance of fluids in the body and provide minerals like calcium, sodium and potassium.
MEDICAL TREATMENT
- In some cases, children will not be able to drink fluids due to nausea. In that case, seek medical professional help. The fluids are supplemented through the vein.
- Antibiotics are prescribed by the doctor if the symptoms are severe and the source for poisoning is bacterial.
- In case of fever or bloody diarrhea, do not take medications without talking to your doctor.
- You need urgent medical help if you have ingested toxins. The doctor removes the toxins by emptying the stomach.
- Doctors give prompt antibiotic treatment to the affected pregnant women. It keeps the baby away from the infection.
PREVENTION OF FOOD POISONING
Here are the steps you can follow to prevent food poisoning:
- Discard the food when in doubt: Do not eat the food if you are not sure about its storage and preparation. Even the food kept at room temperature for long time is to be discarded.
- Defrost food safely: The safest way to defrost food is to keep it in refrigerator to microwave the food using the defrost. Running cold water over the food also defrosts the food.
- Refrigerate the perishable foods: Keep the perishable foods in refrigerator within two hours as soon as they are purchased.
- Cook foods at a safe temperature: Microorganisms present in the food can be killed by cooking them at temperatures between 145 F to 165 F. The temperature of the cooked food can be known by food thermometer.
- Keep the raw foods separate from ready-to-eat foods. The raw foods such as fish, poultry, meat should be kept away from other foods while purchasing, preparing and storing foods.
- Wash your hands, food surfaces and utensils: Wash your hands often with soap and water. Wash the utensils, cutting board and other surfaces before handling them.
AVOID THE BELOW MENTIONED FOODS TO PREVENT FOOD POISONING
- Uncooked hot dogs, luncheon meats.
- Refrigerated and spread meats.
- Soft and unpasteurized cheeses.
- Unpasteurized milk and its products.
- Raw sprouts such as radish, clover, bean or alfalfa.
Raw and undercooked eggs fish and meat.
CAUSES OF CONTAMINATED FOOD
By Mayo Clinic Staff
Contamination of food can happen at any point during its production: growing, harvesting, processing, storing, shipping or preparing. Cross-contamination-the transfer of harmful organisms from one surface to another-is often the cause. This is especially troublesome for raw, ready-to-eat foods, such as salads or other produce. Because these foods aren’t cooked, harmful organisms aren’t destroyed before eating and can cause food poisoning.
Many bacterial, vital or parasitic agents cause food poisoning. The following table shows some of the possible contaminants, when you might start to feel symptoms and common ways the organism is spread.
| Contaminant | Onset of symptoms | Foods affected and means of transmission |
| Campylobacter | 2 to 5 days | Meat and poultry. Contamination occurs during processing if animal feces contact meat surfaces. Other sources include unpasteurized milk and contaminated water. |
| Clostridium perfringens
|
8 to 16 hours | Meats, stews and gravies,. Commonly spread when serving dishes don’t keep food hot enough or food is chilled too slowly. |
| Escherichia Coli [E. coli] 0157:H7 | 1 to 8 days | Beef contaminated during slaughter. Spread mainly by undercooked ground beef. Other sources include unpasteurized milk and apple cider, alfalfa sprouts and contaminated water. |
| Giardia lambia | 1 to 2 weeks | Raw, ready-to-eat produce and contaminated water. Can be spread by an infected food handler. |
| Hepatitis A
|
28 days | Raw, ready-to-eat produce and shellfish from contaminated water. Can be spread by an infected food handler. |
| Listeria | 9 to 48 hours | Hot dogs, luncheon meats, unpasteurized milk and cheeses, and unwashed raw produce. Can be spread through contaminated soil and water. |
| Noroviruses [Norwalk-like viruses] | 12 to 48 hours | Raw, ready-to-eat produce and shellfish from contaminated water. Can be spread by an infected food handler. |
| Rotavirus
|
1 to 3 days | Raw, ready-to-eat produce. Can be spead by an infected food handler. |
| Salmonella | 1 to 3 days | Raw or contaminated meat, poultry, milk or egg yolks. Survives inadequate cooking can be spread by knives, cutting surfaces or an infected food handler. |
| Shigella | 24 to 48 hours | Raw, ready-to-eat produce. Can be spread by an infected food handler. |
| Staphylococcus aureus | 1 to 6 hours | Meats and prepared salads, cream sauces and cream-filled pastries. Can be spread by hand contact, coughing and sneezing. |
| Vibrio vulnificus | 1 to 7 days | Raw oysters and raw or undercooked mussels, clams and whole scallops. Can be spread through contaminated seawater. |
5 Ways to Prevent Food Poisoning
- Cook food thoroughly – Most recipes call for cooking meats at a certain temperature. Buying a cooking thermometer is ideal for this.
- Separate fresh veggies from raw meats when preparing a meal. This will prevent cross-contamination.
- Wash all vegetables before us – the usually come with tiny insects, even when washed at your local grocery store.
- Rinse fruit that is to be eaten uncooked – doing this will not only help you from eating germs, but also various pesticides that are used during the growth of that fruit.
- Chill foods that need to be kept cold immediately when coming home from the grocery store.
- Keep the kitchen clean – use antibacterial products when possible or at least a vinegar solution if you want to avoid harsh chemicals.
- Avoid cold deli meats – this is especially true if you go to restaurants that prepare fresh subs. However, if you do buy some cold deli meat from your grocery store, you can cook it and then put it back in the fridge to get it back cold again before serving it.
Are You in Need of Help? Call us or WhatsApp us via +234-809-323-9919 or Email us via unifinalprojects@gmail.com
CLICK HERE TO HIRE A WRITER IF YOU CAN’T FIND YOUR TOPIC
Disclaimer: The copyright owner created this PDF Content to serve as a RESEARCH GUIDE for students to conduct academic research.
The original PDF Research Material Guide that you receive can be used in the following ways.
- To provide additional information about the topic of the project.
- You can use them as a resource for your research (if you properly reference them).
- Proper paraphrasing is required (consult your school’s definition of plagiarism and acceptable paraphrase).
- If properly referenced, direct citation.