INVESTIGATION OF PATHOGENIC ORGANISMS IN JOLLOF RICE SERVED IN HOTELS
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- 1-5 Chapters
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- NGN 3000
BACKGROUND OF THE STUDY
The purpose of food safety is to avoid food poisoning, often known as the transmission of illness by food, and to preserve the whole-someness of the food product through all phases of processing, up to the point when it is eventually made available to the public. The significance of eating in each of our lives is without dispute. This energy can be supplied by materials a cell or organism has stored internally (such as our fat or carbohydrates), or it can come from an external source in the environment food (Nutrition) supplies two major components of life, ENERGY and the chemical building blood of life, (Bor). All active living organisms are required to have a constant supply of energy (Alverlino, 2021).
Energy is necessary for the many different enzymatic reactions that require an input of energy for the reaction, the catalyze for example, the movement of the muscles on our legs while running a race or in their intestine as we digest our intest meal on to draw air into lungs for breathing all requires energy.
Food also provides living organisms with the structural material that is necessary for them to manufacture new macromolecules, which may be used for the repair of damaged structures or the development of new structures, such as the production of offspring. When not produced in an area that is orderly and clean, food is known as the "labours of pathogenic organisms," despite the fact that it serves the most fundamental purpose of all, which is to sustain life. This has been identified as an issue at a number of establishments in Enugu, Nigeria, that are concerned with supplying appropriate cuisine to customers (Bor, 2020).
There are two primary classifications of pathogens: bacteria and viruses. INTOXICATIONS –INFECTION. Ingestion of toxins created by microorganisms that have grown on the food prior to it being eaten may lead to intoxication if enough of these toxins are consumed. Infection is the outcome of food acting as a vector that transports a pathogen that causes infection deep into the inner depths of a body, where it is able to establish a foothold. Food is the cause of infection. In most cases, food-borne illness is the consequence of contaminated food, which then gives rise to the proliferation of food-borne pathogens (Bor, 2020).
An outbreak of food poisoning may be identified by the abrupt onset of sickness followed by a rapid spread of the disease over a short period of time among a large number of people who have consumed or drink one or more food items (Jollof rice) in common. It may be challenging to diagnose a single occurrence of a disease, unless, for instance, there are clear symptoms, as in the case of botulism. Pathogenic organisms in food may be one of the most prevalent causes of actual sickness; nevertheless, instances might be difficult to recognize, such as in the case of botulism (Corryg, 2018). There are some symptoms in the distance. A pathogenic organism that may be found in food has the potential to be one of the most prevalent causes of acute sickness. In spite of this, individual instances and epidemics are almost always underreported and underfunded (Grist, 2021). It is possible to assess whether or not the meal (in this case, jollof rice) has been treated properly by counting the number of germs that are now present in the food.
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