The food poisoning and catering industry analysis of the causes, prevention of development

The aim: to explain the most common food-poisoning cause catering industry and make recommendations for the safe powering. Job Objectives: 1. Information relating to food poisoning Catering Industry Overview 2. Hygiene, technological failure and other irregularities affecting the poisonings, power plants overview 3. Self-control and product identification system deficiencies catering industry analysis, 4. The public catering food inspection efficiency by reducing food poisoning cases, test 5. Recommendations for safe power supply to the proposal. Relevance: A large part of the Lithuanian people and adults and children eat and catering establishments and food safety and quality of the user of Lithuania and other EU countries, the overall desirability. Vilnius in the catering business survey disclose submitted catering cuisine quality and safety and the potential health risks. Detailed investigation of causes of food poisoning in the city of Vilnius was not chosen by chance. In this town (from 15 Lithuanian cities and counties) of food poisoning cases in the catering industry amounted to about 20% of all cases registered in Lithuania. The study destination - Vilnius catering food business operators in their inspections of food poisoning outbreaks that occurred in 2007 - 2009 in period. Vilnius State Food and Veterinary Authority gave the test period 2007 - 2009 in and its predecessors since 2005 Vilnius State Food and Veterinary Office Food division and reports of outbreaks of food poisoning cases. In order to determine the effectiveness of official controls on food analysis food poisoning cases, to their reliance on the improper handling of food - hygiene and self-control and product identification systems for the discrepancies. Analysis and evaluation of the Vilnius city catering food handling, food-poisoning cases, the effectiveness of official controls on food, the legal requirements in the scientific literature for logic analysis and synthesis of logical abstraction, comparison, and visualization techniques. However, the study excluded cases of food poisoning, which was to investigate individual consumer complaints about food poisoning without clinical confirmation of the health care facility and the backlog of inspections of the laboratory tests. The reason for no clear etiology, epidemiology understated, not to make complaints investigations during laboratory tests. Results and Conclusions: This study analyzed acute food-borne intestinal infections in the investigation is not statistically significant because of the work throughout the period (2007 - 2009 years) occurred in only 15 food-borne poisoning due to improper food catering company in food processing. It was found that the food poisoning outbreak that occurred in 2007 - 2009 in period, the catering business life was the main reason for the prevalence of Salmonella species of pathogenic microorganisms (100 percent). In cases of food poisoning in people who got sick of each outbreak, more than two persons were susirgusiesiems laboratory-derived species of Salmonella bacteria. 2007 - 2009 in cases of poisoning with significant other. In Vilnius in 2007 was three acute infectious intestinal disease outbreaks, in 2008 - up to 9 cases in 2009 - three cases. Key susirgusieji acute infectious food-transmitted infections were small children (66 percent). And therefore sergamumų nursery for preschool / kindergarten food processing units registered in 2008, mainly recorded eight cases (89 percent). 2009 - 2 cases (67 percent). In 2007 recorded three cases of coffee (100 percent). It was found that analyzed 2007 - 2009 in during food poisoning outbreaks, food handling has been set the types of violations - violations of hygiene accounted for 87 per cent., technology - 47 percent. self-control - 67 percent. the product - 73 percent. Compared to the Vilnius city government for food and veterinary controls on food results 2007 - 2009 in period shows that the general hygiene products and non-infringement has changed slightly (P> 0.05), technological violations decreased significantly (P ≤ 0.05). It was found that all food poisoning cases under investigation has been caused by insecurity in the catering business of the stock, which is the improper heat treatment or for cross-contamination were used in the manufacture and after consumption of the product has caused food-poisoning outbreaks. Many people got sick from the primary public health care facility kreipusiųjų 82 people (88 percent)., Laboratory examination, the pathogenic microorganisms - Salmonella spp. The study found that carried out state control of food in a high efficiency, all of the city of Vilnius in catering, food business operators by the time of the infringement cases are quite common. Growing number of inspections of food processing entities, and disease outbreaks has decreased, the negative correlation between state control of food and the incidence of illness for the period 2007-2009 Vilnius period (r = -0.75). Recommendations: To reduce food poisoning cases and food to their cause in the city of Vilnius suggest three areas of activity: 1. Education and learning: The largest food-poisoning is characterized by the Vilnius City State Food and Veterinary Authority-controlled territory to develop and implement a food-borne outbreak prevention programs throughout the year to develop and strengthen the lack of food business operators' views on the distribution of safe food, public health professionals to organize seminars on general and special hygienic requirements of the importance of compliance and potential risks. 2. Strengthening the legal framework: set strict requirements, restrictions on improper food handling in catering operators, confirm the information received about cases of food-transmitted diseases formats to Vilnius State Food and Veterinary Office to get the most accurate and transparent information. 3. Strengthening the material base: to make the city of Vilnius catering facilities with higher quality and more detailed inspection of the hygienic condition of food and raw materials and quality assessment of laboratory tests are used, controls on food to increase the maximum number of laboratory sampling, because only a sample help can solve the company's hygiene. Take very little, to improve the state of specialized food processing subjects condition and good state of maintenance required for the absorption of funds, improve the city of Vilnius State Food and Veterinary Authority officials working expertise