CONCEPT OF FOOD

CONTAMINATION AND
FOOD-BORNE ILLNESS
 foodborne illnesses

Any illness that result from consuming

food contaminated with pathogenic
microorganism.
SOME COMMON FOODBORNE ILLNESSES

Campylobacter is a bacterial pathogen that causes

by campylobacteriosis, or more commonly, a form of
food poisoning. The bacteria are found in the intestines
of healthy birds and while they do not affect the words,
the bacteria do affet humans.
 Salmonella and E.coli are two other causes of
food borne illnesses will known to the general public
salmonella causes salmonellosis, a bacterial infection that
can cause nausea, vomiting, diarrhea and abdominal
crumps. Salmonella is widespread in the intestines of
many animals, including humans. It is most commonly
transmitted through feces and can be become food borne
if food has been contaminated. Eating raw and
undercooked foods containing salmonella can cause the
illness.
E. coli -short for Escherichia coli, is also a bacteria
and is commonly found in cattle and other similar
animals. This are several different strains of E. coli some
of which are harmless many of each are toxins while
undercook beef can be a source of E. coli, other foods
can become contaminated by the feces of the animal with
the bacteria unlike many other food borne illnesses E. coli
may not surface for several days to weeks after consuming
the bacteria and complication from the illness can be
more server.
 CAUSES
Foodborne illness usually arises from the
improper handling, preparation, or food storage,
good hygiene practices before during and after
food preparation can reduce the changes of
contracting an illness.
 FOOD RECALLS
We all hear the extreme stories of people who
find a finger in their hamburger or te large
outbreaks of foodborne illnesses, such as listeria
from lettuce. These are both examples of food
contamination.
 FOOD POISONING
When one eats food that contains agents not meant for
consumption, the result is often food poisoning. It range from mild
illness, which ceases on its own, to serve and life-threatening illness,
depending upon the cause.
Some people may even contract food poisoning from eating foods
that contain a high amount of pesticides, or parasites.
INCIDENCE OF FOODBORNE
ILLNESS AND ITS RISK
FACTORS
 INCIDENCE OF FOOD BORNE
ILLNESS
Statistics covering foodborne illness are notoriously unreliable.
Simply quantifying the problem of those diseases initiated by infection
through the gastrointestinal tract is difficult enough, but to determine in
what proportion food acted as the vehicle is harder still.
Studies have suggested that the ratio of actual to reported cases
can be between 25:1 and 100:1
 The WHO Surveillance

-programmer for control of foodborne

infections and Intoxications in Europe which
report data from more than 30 countries has
noted the different national systems of notification
and reporting.
• Notification of cases of foodborne disease without any specification of
the causative agent or other epidemiologically important details;
• Reporting only laboratory-confirmed cases of foodborne disease
collated by a central agency.
• Reporting cases of gastrointestinal infection which, in some cases, are
regarded as being foodborne regardless of whether the involvement of
food has been established;
• Reporting only cases of salmonellosis.
• 276 469 cases of foodborne disease became known to official health
agencies in participating countries in 1983 and 1984.
• 1984 of 38.3 cases per 100 000 inhabitants.
• Reporting systems between countries range from 2.0 to 915.8 per 100
000.
 RISK FACTORS ASSOCIATED WITH
FOODBORNE ILLNESS

Out breaks of poisoning involve a number of

people and a common source and are consequently
more investigated than the numerous sporadic cases
that occur.
The foods that mostly frequently incriminated in
foodborne disease in Europe and North America are
those animals origin, meat, poultry, milk, eggs, and
products derived from them.
 BIOLOGICAL HAZARDS OR CONTAMINATION
•Also known as a BIOHAZARD. In an organism or
by-product from an organism that is harmful or
potentially harmful to other living things , primary
humans being.
•Include ;bacteria viruses, medical waste and toxins
that were produce organism.
•Biohazard symbol is a familiar sight in the hospitals
and any object carries it should be treated extreme
caution.
 Chemical and biological hazard
differ in that the later may have
potential to pass from person to
person . This makes it particularly
important that all precaution are
strictly observed by those working
with, or coming with into contact with,
biologically hazardous materials.
 BIOLOGICAL CONTAMINATION IS WHEN THE BACTERIA
OR TOXINS CONTAMINATE FOOD AND COMMON CAUSE OF
FOOD POISONING AND FOOD SPOILAGE.
BIOLOGICAL HAZARD
VIRUSES FUNGI BACTERIA PARASITES

Food poisoning happen when the harmful bacteria, is also

called pathogens , spread to food, and are consumed, bacteria is
a small microorganisms that split and multiply very quickly.
Bacterial growth one single cell bacteria can split so many times
that in just seven hours , it has multiplied into million.
SALMONELLA STAPHYLOCOCCUS LISTERIA
 SOME OF THE MOST PLACES FOR THE
BACTERIA TO GROW ARE;
•The human body
•Dust
•Raw meat
•Pets and pests
•The air
•Kitchen clothes
•Food handle clothing
 WORKING WITH BIOLOGICAL HAZARDS
Hospital and staff routinely come into contact with
potentially hazardopus materials such as used syringes and
discarded dressing. The used of disposable gloves combined
with the basic hygiene practices, such as frequent washing of
hands and disinfection of surfaces helps prevent these
materials causing disease.
 EQUIPMENT AND PRECAUTION
• Microorganism could potentially escape from the laboratories either
through infection off staff or directly, through materials that have
come from the laboratory without being be contaminated.
• A biological safety cabinet (BSC) is employed when working with the
pathogens where their risk of splashes or aerosol formation
• High efficiency particulate air filters (HEPA) may also employed to
filter or air leaving the working area.
 BIOLOGICAL HAZARDS
• In the USA , the Center for Disease Control Prevention
(CDC) has determined four levels of biological hazards
• the biological hazard
• BSL_1 is assigned to agents that do not generally cause
disease in healthy humans
• BSL_2 is for agent that can cause disease, possibility
serious, in healthy humans, but which already exist in
the population outside and not transmissible by
inhalation. Examples HIV, hepatitis B virus and
salmonella.
•BSL_3 applies to pathogens that cause serious and
life threating diseases and which can become
airborne, for example the bacterium that causes
tuberculosis ,. These are organism without direct
contact with contaminated material , so they
particular stringent precautions.
•BSL_4 is reserved for pathogens that cause disease
with high fatality rates and fopr which there are no
effective treatments of vaccines, for example,
Marburg virus
 THE FOOD
Biological contamination can occur in our
food and water. For instance , have you ever
ordered some take out and the n gotten really
sick afterwards? Maybe the vomiting and
diarrhea for few hours or even a few days.
 THE ENVIRONMENT
While food may have be the obvious or
more famous place where biological
contamination can occur its by no means the
only one. This means nature and the
environment you find yourself in on a daily
basis, such as buildings at work or even your
home.
 MOST COMMON ENVIRONMENT HAZARDS

In any given days, humans may be exposed to

multiple environmental hazards. These hazards
can include common household, outdoor or
workplace environment factors. The most
common of these environment concerns are
chemical or biological in nature.
 BACTERIAL FOOD POISONING
More than 250 organisms are able to cause disease
via food , and there are more than 70 million cases of
food borne illness every year in the United states alone.
Bacterial food poisoning is caused by the presence
of bacteria in food. When the bacteria contaminated
food, they can cause disease through one or two ways.
Common bacterial species that can cause food borne
illness include salmonella, Escherichia coli and
campylobacter.
 ATOXINS-
toxins mediated
MEDIATEDinfection is when a
INFECTION
person eat food containing harmful
bacteria , while the intestinal tract , the
bacteria produce toxins that cause illness,
some bacteria cause toxins - mediated
infection. Viruses and parasites do not
cause a toxin-mediated infection.
 INFECTION
A foodborne diseases when the person eats
food containing harmful microorganism, which
then grow in the in tract causes illness. Some
bacteria, all viruses, and all parasites cause
foodborne illness via infection.
 Staph and strep bacteria are commonly found on the skin
of humans and on most mammals. Unless the bacteria make the
person or animals sick, this is not an infection.

Remember
These foreign cells must be harmful to the host organism in
order for the colonized an infection.
 A variety of pathogens can be responsible for infectious
disease, including viruses, bacteria, fungi, protozoans, and
prions. within these large categories of infection of infectious
organisms, these are numerous modes of transmission and
colorful assortment of symptoms, although surprisingly few
organisms cause disease, when one considers the diversity of
viral, bacterial, fungal, and protozoan life.
• Food vacuoles
• Micronucleus
• Contractile vacuole
• Cilia
• Lysosomes
• Trichocytes
• Oral groove
• Gullet
• Anal pore
 INFECTIONS AND INTOXICATIONS
• Can be result of infection or intoxication. Some bacteria, and all viruses and
parasites cause illness through infection , which occurs when live pathogens
ingested by a person multiply with in a person’ s digestive tract and because
the symptoms associated with foodborne illness .
• Intoxication occurs from eating a food that contains a toxin, either
manufactured or naturally occurring.
• Saxiotoxin which causes paralytic shellfish poisoning from red tide.
 FOOD INTOXICATION
Is a form of food borne illness caused by ingesting
exotoxins made by organisms such as bacteria.
Toxins can be present even when the bacteria or other
causative organisms are not, and possible to develop food
intoxication by eating animals consumed toxin producing
organisms, as seen with some types of shellfish poisoning.
• Bacteria, fungi, and other organisms know to contaminate food sometimes
produce toxic compounds as they develop.

• Known as exotoxins, these compounds are by products of the organisms

normal metal colic processes and they may resist heat treatment and
freezing.

• Bacteria present in the natural environment can contaminated food they

can also be introduced during harvesting, handling, processing and
preparation.
 SYMPTOMS OF ALCOHOL INTOXICATION

When consumed in large quantities in

relation to the size of the person, alcohol enters
the blood stream and causes alcohol
intoxication. Indicators of alcohol intoxication
can sometimes be difficult to spot, as not
everyone who drinks alcohol will exhibit any
outward sign of intoxication.
 Erratic behavior is a good indicator of alcohol
intoxication. If a person is exhibiting characteristics
uncommon to his or her personality, he or she may
intoxicated.

Physical indicators of intoxication will also be

evident. One’s eyes may become red and bloodshot; the
skin may become pale, and the one may begin to stumble
or become clumsy. Once mouth and dehydration, which
can cause headaches.
 FOOD ALLERGY
• Is fairly common problem that can have very serious consequences .
• It is an allergic response to various foods.
• When the person is allergic to are consumed, the body’s immune
system reacts to them.
• This can be the minor and uncomfortable reaction, with the things
like rash, runny nose, and congestion, in addition to stomach upset, or
it can be severe.
THE ALLERGIC Include;
FOOD
• Peanuts
• Nuts
• Shellfish
• Eggs
• Dairy.
 The symptoms of a food allergy can be as
described above and in addition some people have
hives, tingling mouth, asthma, and they might feel
dizzy or faint. The tongue and lips can get swollen. In
serve reactions anaphylaxis occurs, and this can cause
the airways to tighten so much that breathing is
impaired.
 ANAPHYLACTIC REACTION
Some people do outgrow food allergies, particularly
allergies to eggs. There is also some evidence in the late 2000s
that people may be treated for these allergies by receiving tiny
exposure to them over repeated periods. This has been tried
with peanut allergy and initial studies show some success. Most
people .with a food allergy, in lieu of treatment, are best off
doing all they can do to avoid their “danger foods”
 MOST COMMON FOOD ALLERGIES
Are growing problem in developed and developing countries. Although
people can e allergic to any kind of foo, some foods are more likely tp trigger
allergic reactions than the others. The following food are responsible for a
majority of the food allergies in the United States.
One of the common food allergies in American children is cow’s milk. A
milk allergy is typically directed against the milk proteins, particularly whey and
casein. Most kids will outgrow a milk allergy by the time they are five years old.
 EGGS ALLERGY
While the most of the eggs allergies are directed
towards the protein in the eggs white, some individuals are
allergic to the egg yolk and some people allergic to both. A
majority of children will outgrow an egg allergy by age five,
but they will have an increased risk developing asthma and
nasal allergies as they get older.
 SOY ALLERGIES
Are usually outgrown at a young age, and they will
rarely cause a life-threatening reaction. Wheat allergies, on
the other hand, can cause painful allergic reactions in both
children and adults. Although kids will typically outgrow
this allergy at an early age, those who develop a wheat
allergy as an adult are stuck with it for the rest of their lives.
 PEANUT ALLERGIES
Are leading cause of food- related deaths. Peanut
seem to be very adept at provoking some people’s
immune systems into a lethal attack.
Tree nut allergies can also be severe, however,
and are again less likely to be outgrown than the
common food allergies such as soy, eggs, and milk.
In addition, individuals who allergic to one kind of
tree nut are highly likely to be allergic to other tree
nuts.
 SEAFOOD ALLERGY
Include both fish and shellfish. Children are not likely to
outgrow these allergies, so it is another common allergy in
American adults. An allergic reaction to sea food can be quite
severe, even causing potentially life-threatening reactions. A
majority of people who are allergic to shellfish are not allergic
to fish and vice versa.
 SOME SYMPTOMS OF FOOD ALLERGIES

Many people who have food allergies are not even aware of the
problem. Not all allergic reactions are serve or extremely noticeable.
There are some warning signs that you may be suffering from simple
food.
Tringling and itching in the mouth area is another symptom of
food allergies . This condition is known as oral allergy symdrome
(OAS). It occurs in around 20% of hay fever suffers when they eat raw
vegetable and fruit.
 Rashes are common symptom of food allergies. Dermatitis
herpetiformis (DH), which appears as a blistering and red
blotches, can occur due to an allergic food reaction. The
blistering usually appears on the knees, buttocks and elbows,
this allergy to gluten, a protein found in wheat and oats that sets
off the production of antibodies, causing tissue damage to the
gut.
Lactose intolerance is a common food allergy. The
inability to digest the milk sugar found in many dairy products
can lead to digestive complaints and can also induce celiac
disease. Problems may appear as diarrhea, abdominal bloating
and indigestion.
 CHEMICAL HAZARDS
Hazardous chemical in the workplace are substances,
mixture and materials that can be classified according to their
health physicochemical risks and dangers.
Health hazards include skin irritants, carcinogens or
respiratory sensitizers that have an adverse effect on a workers
health as a result of direct contact wit or exposure to the
chemical, usually through inhalation, skin contact ingestion.
Physicochemical hazards generally result from a
substance’s physical and chemecal properties, as the case with
flammable, corrosive, oxidizing or explosive substances.
 Some common sources of chemical
contamination can include:
• Kitchen cleaning agents: properties storing of kitchen cleaning
chemicals is essentials.
• Unwashed fruits and beverage: the pesticides and fungicides after used
on fruits and beverage to help them grow free from diseases are
harmful if consumed. Which is why its to properly was all fruits and
vegetables before eating them.
• Food containers made from non safe plastic: single used from items-
such as plastic containers- are designed to be reused again and again.
• Pest control products: items like fly spray and rat poison are extremely
hazardous if consume. Always store these product away from food
items.
 PHYSICAL CONTAMINATION.
Physical contamination happens when actual contaminate foods.

COMMON SOURCES OF PHYSICAL CONTAMINATION ARE:

• HAIR: always wear hair neatly tied back and use a hair net if possible.
• Glass or metal: this can occur when kitchen items are not maintained.
Cracked or broken crockery and utensils should be thrown away, as well
as any food that might have come into contact with it.
• PEST: such as mice, rats and cockroaches leave dropping that can
contaminate food.
• JEWELLERY: always keep jeweler to a minimum when preparing and
handling food.
• DIRT ; because dirt is so small, its easy not to notice
that its contaminating your food. It usually gets ito the
food from unwashed vegetables.

• FINGERNAILS: always keep nails short and clean to

prevent contamination. Also, avoid wearing fake nails as
these can fall off and may contaminate food.
 CROSS CONTAMINATION:
Cross contamination between raw and cooked
foods may seem unlikely. There are, however,
many instance when the two can come into contact
with other food. A common misconception about
cross contamination
 Cross contamination occurs when bacteria or pathogens are transported
from one another. This can happen in many different ways and some of thee
more common sources of cross-contamination included:
- CLOTHING: Dirty clothes can transport bacteria from one place to another.
- UTENSILS: Separate utensils should always be used to prepare different types
of foods.
- PERSONAL HYGIENE: Coughing, sneezing or even touching your face and
hair before handling food can also result in cross-contamination.
- PESTS: Flies, cockroaches, mice and rats carry harmful bacteria, which they can
transport from one place to another.
- RAW OF FOOD STORAGE: One of the most common types of cross-
contamination is when raw of food comes into contact with cooked or ready-to-
eat food.
- WASTE CONTROL: Garbage should be stored and sealed correctly to
prevent cross-contamination.
 HARMFUL CHEMICALS IN FOOD
Many chemicals today are known or suspected to be
links to cancer, early puberty, attention deficit
hyperactivity disorder (ADHD), obesity, autism, and
order serious health issues. “ as wee look at protecting
children’s health, wee need to look not jus at nutrition,
diet and physical activity,
 SAFE FOOD HANDLER
The food that enters the mind must be watched as
closely as the food that enters the body.

- Pat BUCHANAN
INTRODUCTION
• A food handler is a person who work in a facility where food is
product and packaged, and comes into contact with food while
on the job. This can include everyone from prep cooks at
restaurants to quality inspector on a productions line. Some
regions require special certification for food handler to make
sure they know how to handle food safely and appropriately ,
and people ca receive training from community colleges and
technical schools. Health department may also put on safety
classes.
 FOOD HANDLER

• Safe steps in food handling cooking, storage are essential to prevent food
born illness.
• Clean – wash hands and surfaces often.
• Separate_ Don’t cross- contaminate.
• cook – cook to the temperature.
• Chill- refrigerate promptly.
 FOOD HANDLERS PERMIT
• Is a permit allows a person to legally prepare and handle
other’s food at any commercial food establishment where
such services are provided.
• Most areas require every employee of a commercial food
establishment to obtain a food handlers permit.
FOOD HANDLING CONTROLS
•To prevent, reduce or eliminate
contamination of food during storage and
preparation, every aspect of catering
should be controlled.
FOOD RECEIPT
•The phrase’ practicable measures’ recognizes that
a food business cannot inspect every food item it
receives, nor categorically assess whether
inspected food is contaminated.
 FOOD STORAGE
• All food storage accommodation should be clean , dry, adequately
illuminated and well ventilated. Foods should be segregated during storage,
unless ad equality packaged, to prevent cross contamination. Perishable, high
risk or ready to-eat foods should be stored refrigerated or frozen.
• FIRST IN FIRST OUT
• BEST BEFORE
• USE BY
HUMIDITY
• Moist/damp conditions can encourage mound growth’
• Exposed dry foods can absorb moisture and deteriorate.
• Packaging material might deteriorate when exposed to moisture
resulting in food being exposed to contamination or spoilage.
• Moist condition might encourage seeds to germinate and tubers to
sprout, making the food unsuitable.
HEAT
•Warm condition favor the growth of pathogenic
and spoilage microorganisms.
•Heat – sensitive foods can be spoilt by melting or
softening.
 FOOD DISPLAY
• Protected from contamination
• For potentially hazardous food, ether maintained at temperature that
minimize the growth of pathogenic microorganism or displayed for a time
that does not allowed dangerous level of pathogens to grow.
 PACKAGED FOOD
• Displayed food that is package generally be protected
from contamination by is packaging. However, businesses
should make sure that packaging suitable for use with food
and remain intact so the food stays properly protected.
Any food that might be contaminated because the
packaging are suitable or damage should be remove from
display and disposed.
 UNPACKED FOOD

• If displayed food not is not packed, the business must take steps to protect it
from contaminates. These steps should be appropriate to the nature of the
food and the risk posed.
• Ex
• Ready to eat food that is unpackaged presents a greater risk than food that
is not ready to eat.
FOOD PACKAGING
• Materials can include metals paper, card board,
glass, plastic, Styrofoam, and wood, for a variety of
types of food products and condition. The most
suitable packaging can depend on the application,
as deference product have advantages drawbacks.
Some provide a high degree of insulation and
protection to limit bruising and compression, but
may allow people to see the food. Others provide
visibility but minimal protection.
FOOD TRANSPORTATION
• this clause applies to all food being
transported from one place to another,
whether within premises or from one premises
to another. For example it includes food being
transported towards in a hospital, nd food
being transported in vehicles.
•Unpacked food, because it it is generally more
vulnerable to exposure to hazards.
•Ready to eat food, because it will not be
further treated to remove any contamination
before it is eaten.
•Potentially hazardous food because if it
becomes contaminated with pathogenic
microorganisms,(example; from the costumer,
animals or pets), these could grow to
dangerous levels during transport.
 FOOD DISPOSAL
• The intended outcomes are that food that is recalled, returded or
suspected of being unsafe and or unsuitable is held, separated and
identified from other food until it is.
• Destroyed
• Used for purpose other human consumption
• Returned to its supplier
• Futher processed in a way that insures its safety and suitability,
• ascertained to be safe and suitable and food that has been served to a
person is not resold unless the food has remained completely wrapped.
FOOD RECALL
•It there is reason to suspect a health re
•ask at any of the stages of food processing and
packaging , a food recall is recall is ordered.
The most common reason for a food recall are
microbiological contamination, the presence of
foreign substances and errors in labeling.
 PERSONAL HYGIENE
Is the collection of practices of the person habitually
performed to maintain food health. Hygiene plays an important
role in looking and feeling physically and emotionally well . Good
hygiene practices cannot only protect individual health, but the
health of all people a person may come into contact. For instance,
viruses and bacteria are commonly spread among people due to
poor hygiene. Children are commonly taught about person
hygiene at a young age so routine practices may developed early in
life.
PERSONAL AND DOMESTIC
HYGIENE
HANDWASHING
•After defecating
•After cleaning a child who has
defecated
•Before eating or handling food
BATHING
Regular bathing and laundering are
important for cleanliness and good personal
appearance. They also prevent hygiene-
related diseases such as scabies, ringworm
trachoma, conjunctivitis and louse-borne
typhus.
LAUNDERING
To promote laundering of clothes and
bedding laundry slabs or sinks can be
constructed near water points. They should
be large enough to wash bedding and other
bulky items are situated so that water drains
away from the laundry area away from the
water source.
 COMMUNITY HYGIENE

Some health measure can be undertaken

only by the community as a whole; these
include water source protection, proper
disposal of solid waste and excreta, wastewater,
drainage ,controlling animal rearing hygiene.
FOOD HYGIENE
The term food hygiene is used to
describe the preservation and preparation
of food in a manner that insure the food is
safe for human consumption.
• Clean dishes- one aspect of the food hygiene that some people do
not address is cleaning dishes before placing them on the table
before a meal.
• Dry goods- storing food can maintain its quality so that it will be safe
to eat.
• Preparation areas- also includes keeping preparation areas clean and
germ free.
• Cross contamination- also is an important aspect of food hygiene
this can occur when cooking and preparation utensils are used with
morethan one type of food without being washed and between.
• After preparation- food have been cooked or prepared is often safe
tob eat for only few hours.
•Food preparation- as most food is likely to be
prepared in the home, it is important that families
understand the principle of basic hygiene and know
how to prepare food safety.
•Eating houses- in many rural community’s food is
bought and consumed at eating houses ( cafés,
restaurants or cantinas). If basic health and safety
rules for storing , preparing and handling food are
not followed in the eating houses these places
represent a health hazard for the costumer.
 STREET FOOD VENDOR
Are businesspeople who sell their wares in the
open air rather than in a shop or store. In many
cases, the vendor either has a small stand that can
be secured when not operation, or makes use of cart
that can removed from the street at the end of the
business.
 FOOD CART VENDOR
Is a seller of food who normally markets
her goods to pedestrians . She may sell only
one or two food items or offer her patrons
a variety of provisions.
 PROMOTING NUTRITION
•A healthy and well balance diet is essential for
good health. When there is not enough food,
or if the diet does not contain the right
balance of foodstuffs, people become more
prone to illness and may become
undernourished or malnourish. Children in
particular are vulnerable to poor nutrition.
SAFE FOOD HANDLING
AND STORAGE
 PREAMBLE
Responsible providers of food to the public are
continually seeking to identity ways to improve their
quality systems and ensure their food quality
procedures are more robust, more effective and less
time consuming for staff to administer. Most people
experienced with quality systems know they do not
take time , they SAVE TIME.
• Data Acquisition Network (DAN)
 FOOD STORAGE
• Food standards Australial requires businesses to
prepare and sell food that is safe to eat. Food causes
illness because there are high levels of food
poisoning bacteria and these poisons are called toxins.
A way of preventing or limiting bacteria from
multiplying or producing toxins in food is to control
the temperature of the food by either keeping it cold
or very hot.
 ANALYSIS OF SAMPLE DATA
In order to undertake an appropriate of
analysis of the sample data at 3 month. Period
was selected at random used. This period
covers part of the warmer end to summer as
will as a period during the early onset of
autumn. In practice however outside air
temperature is only one influence on food
storage temperature.
Thankyou!!!
MEMBERS;
Asuero, Jelly T.
Encia, Jeff Andrie
Magbanua, Sheena
Tiangson, Kimberly
Tejo, Toneth