Foodborne Diseases : The Most Dangerous Bacteria & Foods
By Mithat Taş, Food Engineer, Healthy Nutrition Coach, Instructor
This course is for you
According to the report of the world health organization published in 2015, An estimated 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420 000 die every year, resulting in the loss of 33 million healthy life years. Children under 5 years of age carry 40% of the foodborne disease burden, with 125 000 deaths every year. Diarrhoeal diseases are the most common illnesses resulting from the consumption of contaminated food, causing 550 million people to fall ill and 230 000 deaths every year. Every year 220 million children contract diarrhoeal diseases and 96 000 die. Scientific research has shown that, unsafe food containing harmful bacteria, viruses, parasites or chemical substances, causes more than 200 diseases – ranging from diarrhea to cancers. Access to sufficient amounts of safe and nutritious food is key to sustaining life and promoting good health. Food safety is very important. Because, contaminated foods can cause long-term health problems such as cancer and neaurological disorders. Foodborne diseases affects individuals of all ages. However, they affect vulnerable people such as infants, pregnant women, sick and the elderly harder than other groups. To improve food safety, a multitude of different proffesionals are working together, making use of the best available science and technologies. Therefore, food safety is multisectoral and multidisciplinary. Food safety is not the sole responsibility of the food sector. It is a shared responsibility between governments, industry, producers, academia and consumers. Everyone has a role to play. Customers must be well informed on food safety practices. From this point of view, as a consumer, we need to know food safety, foodborne diseases, harmful bacteria that cause diseases and to be aware of the necessary precautions against harmful bacteria. You will able to be learn all of them with this course. The purpose of this course is to introduce foodborne diseases closely, to teach the factors that cause foodborne diseases and to explain in detail what precautions should be taken against disease-causing bacteria. For this purpose, I have included all the information you are curious about foodborne disease and bacteria in this course. I would like to remind you again how important food safety is for a healthy life and healthy nutrition. If you want to learn everything you need about food borne disease and bacteria, I recommend you to take this course. If you're ready, let's get started.
Course overview - 15
What is Food Allergy?
What is Food Intolerance?
What is Food Poisoning?
What is microorganism?
How do bacteria multiply?
What do bacteria need to survive?
High and Low Risk Foods
What is Contamination and Cross-Contamination?
Elimination of Bacteria in Foods
What is Pasteurization and Sterilization?
What is Cleaning and Disinfection?
Preservation methods of foods