SANITATION ON FOODSERVICE

OBJECTIVES

1. To categorized the virus group based on their characteristics, shape, size and habitat

2. Explain how the virus reproduction can cause disease to human and animals.

3. Explain the control measures of viral growth in the food industry

INTRODUCTION

• Virus or virion is in latin word mean “poison”.

It Is one of the causes of certain diseases of plants, animals and humans.

WHAT IS VIRUS?

• The smallest and simplest microorganism

• Also known asultramicroscopic because of its small size 0.01-0.5 m

• Only can be seen through electron microscopic.

SHAPE OFVIRUS

SPHERE

ROD PHAGE

Virus influenza

Virus mozek tembakau Bakteriofaj-HIV, down syndrome

• Parasit – parasit life and growths depends on the living host

SOIL BACTERIA

OTHER ORGANISM

AIR

VIRUS HABITAT

Food and virus

• Use food as carrier the disease and will spread it after entering the host.

• The best way to prevent virus growth is by washing hand with correct technique.

• Ex virus–Hepatisis A Virus, Norwalk Virus, Rotavirus.

VIRUS NATURE

• Virus act differently on heat and cold temperature• Less active at 65°C for ½ - 1 hour • Also less active at temperature 72°C. • Destroy at boil temperature (100 ° C)

DISEASE CAUSE BY VIRUS

Host Disease

Plant Tobacco mosaicTomato mosaicCocoa root disease

Animals Rabies (mad dog disease)Foot and mouth disease in cattle

Human Polio H1N1Influenza H5N1Chicken PoxRubella

>polio

PROSES KITAR HIDUP VIRUS

ATTACHMENT

ENTRY

REPLICATIONASSEMBLY

RELEASE

The Lytic Cycle

Virus attaches to the host cell. Lysosome enzyme will be released to dissolve and breakdown bacterial cell wall to make a hole. Then bacteria will enter the bacterial cell wall..

ATTACHMENT

ENTRY

Virus injects genetic material into host cell’s. In the outside only capsid (coat protein) are left.

REPLICATION

So, the bacterial DNA will be destroyed by phage DNA, then it will take over the bacterial cell metabolism. Throughthe process of replication and protein synthesis,hundreds of viruses can be produced in minutes.

ASSEMBLY

New viral protein and genetic material made and assembled

RELEASE

The virus will produce enzymes lysosome again, to breakdown the cell walls of bacteria. Host cell bursts and virus is released.The same process will be repeated again.

PELEKATAN

PENEMBUSAN

PEREPLIKAAN

PEMASANGAN

PEMBEBASAN

FOOD CONTAMINATION BY VIRUS

PRIMARY CONTAMINATION

SECONDARY CONTAMINATION

Primary contamination

• Virus food• Meat from cow with cow mad disease

• Flushing water with contaminated virus• The flushing water is contaminated

because of the fish and the seafood is contaminated with virus

Secondary contamination

• Virus that originated from other source• E.g- cereal and meat

• Spread through• Insects - from patient to food/toilet -Wastewater• Caused by carrier or food handler.

Virus spreading

• Spread through various ways:• Plant- insects suck honey(aphids)• Insects suck blood(mosquito) • Influenza-coughing&sneezing (H1N1)• Norovirus- hand,water, food• HIV- sexual intimate & blood transfer

Virus spreading waysVirus attack blood lymphocyte.(white blood cell)

Antibody can’t be produced because of lymphocyte were destroyed

Patient will be easier attack by various disease

Precaution to prevent virus attack

1. Avoid sharing personal things with other

person such as towel, pants, clothing

and etc.

2. Avoid sexual relationship before

marriage.

3. Avoid drugs

• Cover your nose and mouth with a tissue when you cough or sneeze. Throw the tissue in the trash after you use it.

• Wash your hands often with soap and water, especially after you cough or sneeze. Alcohol-based hand cleaners are also effective.

• Avoid touching your eyes, nose or mouth. Germs spread this way.

• Try to avoid close contact with sick people.

H1N1-how to avoid

H1N1-how to avoid

• Stay home if you are sick for 7 days after your symptoms begin or until you have been symptom-free for 24 hours, whichever is longer. This is to keep from infecting others and spreading the virus further.

H1N1-symptom• In children, emergency warning signs that

need urgent medical attention include: • Fast breathing or trouble breathing • Bluish or gray skin color • Not drinking enough fluids • Severe or persistent vomiting • Not waking up or not interacting • Being so irritable that the child does not want

to be held • Flu-like symptoms improve but then return

with fever and worse cough

In adults, emergency warning signs that need urgent medical attention include:

• Difficulty breathing or shortness of breath • Pain or pressure in the chest or abdomen • Sudden dizziness • Confusion • Severe or persistent vomiting • Flu-like symptoms improve but then return

with fever and worse cough

Kaedah rawatan H1N1• Antiviral drug-dadah (ubat) yg membantu

mengurangkan influenza, cepat sembuh, elakkan influenza semakin serius)

• Vaksin-belum ada buat masa skrg (paling berkesan menghapus virus)

• Tindakan vaksin-The immune system recognizes vaccine agents as foreign, destroys them, and 'remembers' them. When the virulent version of an agent comes along the body recognizes the protein coat on the virus,

KAEDAH KAWALAN PEMELIHARAAN MAKANAN

1. Suhu tinggi - Pempasteuran dan pensterilan

2. Suhu rendah – suhu bilik sejuk beku

3. Pembotolan dan pengetinan - pensterilan

4. Pengeringan (dehydration) - Freeze-drying/Accelerated freeze-drying

5. Rawatan bahan kimia (chemical treatment) -garam, gula, cuka,

asap, bahan pengawet dan anti oksida

6. Irradiasi (irradiation) - sinaran X

SEKIAN

TERIMA KASIH KERANA MEMBERI PERHATIAN