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Answers
FOOD BORNE ILLNESS: Foodborne diseases are one of the health hazards and causes of morbidity and mortality in developing countries. In India there are no systematic studies to understand the types of foods involved and the etiological agent causing the disease. Therefore, a pilot study was proposed to investigate the food poisoning cases, undertaken by the Ronald Ross Institute of Tropical Diseases, which is a referral hospital for foodborne diseases in Hyderabad. Food and stool/rectal swabs of the patients affected were collected for microbiological examination. Odds ratio and 95% confidence interval were used to express the statistical significance of the differences. Epidemiological, environmental, and laboratory components indicated that Staphylococcus aureus was the etiological agent in most of the cases and in one case Salmonella spp. were the main cause of food poisoning. This study indicated the need to take up foodborne disease surveillance under the Indian context and to identify the common high-risk food commodities for microbial contamination and identification.
FOOD DEFENSE: Food defense is the protection of food products from intentional contamination or adulteration by biological, chemical, physical, or radiological agents introduced for the purpose of causing harm. It addresses additional concerns including physical, personnel and operational security.
FOOD LABELLING: Food labelling includes any written, printed or graphic matter that is present on the label, accompanies the food, or is displayed near the food, including that for the purpose of promoting its sale or disposal. General principles of food labelling.
FOOD HYGEINE: Food hygiene are the conditions and measures necessary to ensure the safety of food from production to consumption. Food can become contaminated at any point during slaughtering or harvesting, processing, storage, distribution, transportation and preparation.
FOOD ADDITIVES: Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities. Some additives have been used for centuries; for example, preserving food by pickling, salting, as with bacon, preserving sweets or using sulfur dioxide as with wines.
FOOD RESIDUES: Pesticide residue refers to the pesticides that may remain on or in food after they are applied to food crops. The maximum allowable levels of these residues in foods are often stipulated by regulatory bodies in many countries.
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Answer:
FOOD SAFETY
1) FOOD BORNE ILLNESS
2) FOOD DEFENSE
3) FOOD LABELLING
4) FOOD HYGIENE
5) FOOD ADDITIVES
6) PESTICIDE RESIDUES
Explanation:
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