POOR HYGIENE IN MARKETS AND HEALTH CONSEQUENCES

Local food markets have become important sources of affordable food for millions of people living in urban areas.At the same time, such markets have been associated with major outbreaks of diseases such as cholera, typhoid to mention a few. This is due to the fact that food can transmit disease from  person to person as well as serve as a growth medium for bacteria and other infectious micro-organisms that can cause food poisoning.

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However, all food markets should have one major thing in common; they should provide the community with safe and nutritious food. Safe food can be achieved through good hygiene at all level of food chain, (from production to consumption). Unfortunately, many food markets have been built with little consideration for food safety and environmental health.

In evaluating the significance of environmental contaminants in food due to poor hygiene in market place, the key question is whether consumption of contaminated foods poses a health risk. Measurable health effects depend on the toxicity of the substance, the level at which it is present in food, the quantity of food consumed, and the vulnerability of the individual or population.

The presence of chemicals in food cause side effect when consumed by human being. The food can be chemically contaminated when are placed or stored in the environment which have chemicals and by using food containers for storage of chemical.

Example of chemical which cause food contamination are PCBs, mercury and cadmium. Consumption of food contaminated with chemicals can reduce the nutritive value of the food and the organoleptic properties. If the food is consumed by human being cannot provide adequate amount of nutrients sufficient to meet the recommended daily allowance,  therefore lead to nutrient deficits in the body which lead to under nutrition, also excessive intake of this chemicals lead to permanent  disability or death

Microbial contamination

Involves contamination of food with microbes, The most common microorganisms include the following:

Campylobacter jejuni.

Sources of contamination are  Mishandling of raw poultry and consumption of undercooked poultry are the main causes of C. jejuni.

Shigella

The most common source of these bacteria  include: salads, potato, chicken, seafood, raw vegetables, milk ,dairy products and meat products especially poultry. 

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HNU 3yr.docx by DavidMbwiga