Foodborne illness and environmental health.

Abstract

The aims of this project are to learn about the different types of foodborne illnesses and to describe the procedures used by the Environmental Health Officers to investigate these illnesses. The scope of the study is to describe several causative agents of foodbome illness and to describe and then give an overview on the role of the Environmental Health Officer in its investigation. The agents that are going to be discussed include: • Bacteria which are the most important micro-organisms associated with foodbome illness. E.g. Salmonella, Campylobacter spp. and Escherichia Coli; • Viruses which role is lesser defined when compared to bacteria. E.g. Norovirus; • Protozoa which in outbreaks of diarrhoea is rarely considered. E.g. Giardia Lamblia; and • Fungi associated with food most of which produce toxic metabolites called Mycotoxins. E.g. Aspergillus flavus produces Aflatoxin. The role of the EHO in an investigation of a foodborne illness will also be discussed in detail including: • notification; • inspection preparation; • site visit; • inspection of premises, processes and staff; • sampling; • reporting and any • follow-up.