| Food is any substance that can be
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| | controlling a wide range of well known
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| consumed for nutritional value and to
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| | food brands; with a populous number of
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| provide extra energy. Food is the main
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| | small local or national food processing
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| source of energy and of nutrition for
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| | companies.
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| animals, and is usually of animal or
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| | Food safety
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| plant origin. Many countries have a
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| | Foodborne illness, commonly called "food
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| recognizable cuisine, a specific set of
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| | poisoning," is caused by bacteria,
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| cooking traditions and practices.
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| | toxins, viruses and prions. Food
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| Humans are omnivorous animals that can
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| | poisoning has been recognised as a
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| consume both plant and animal products.
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| | disease of man since as early as
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| Evidence suggests that early humans
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| | Hippocrates. Murder by food poisoning was
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| employed hunter-gatherer techniques as
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| | used during the Roman Empire. In the
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| their primary method of food collection.
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| | Middle Ages all Royal Courts had food
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| This involves combining stationary plant
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| | tasters.
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| and fungal food sources (such as fruits,
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| | The sale of rancid, contaminated or
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| grains, roots, and mushrooms) with mobile
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| | adulterated food was commonplace until
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| animals which must be hunted and killed
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| | introduction of hygiene, refrigeration,
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| in order to be consumed. Additionally, it
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| | and vermin controls in the 19th century.
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| is believed that humans have used fire to
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| | Discovery of techniques for killing
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| prepare food prior to eating since their
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| | bacteria using heat and other
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| divergence from Homo erectus, possibly
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| | microbiological studies by scientists
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| even earlier.
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| | such as Louis Pasteur contributed to the
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| At least ten thousand years ago, humans
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| | modern sanitation standards that we enjoy
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| developed agriculture, which has altered
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| | today. This was further underpinned by
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| the kind of food people eat. This led to
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| | the work of Justus von Liebig whose work
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| a variety of important historical
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| | led to the development of modern food
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| consequences, such as increased
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| | storage and food preservation methods.
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| population, the development of cities,
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| | The two most common factors leading to
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| and the wider spread of infectious
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| | cases of bacterial foodborne illness are
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| diseases. The types of food consumed, and
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| | cross-contamination of ready-to-eat food
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| the way in which they are prepared, have
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| | from other uncooked foods and improper
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| varied widely by time, location, and
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| | temperature control.
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| culture.
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| | Less commonly, acute adverse reactions
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| Meals
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| | can also occur if chemical contamination
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| A portion of food or the act of eating a
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| | of food occurs, for example from improper
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| portion of food is considered a meal.
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| | storage, or use of non-food grade soaps
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| Often named and patterned, meals play a
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| | and disinfectants. Food can also be
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| role in an important social occasion,
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| | adulterated by a very wide range of
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| such as the celebration of many key
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| | articles (known as 'foreign bodies')
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| cultural and religious festivals.
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| | during farming, manufacture, cooking,
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| A meal can be used as means for feeding a
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| | packaging, distribution or sale. For
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| single individual or shared and eaten
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| | example, pests (or their feces), hairs,
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| simultaneously by two or more people.
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| | cigarette butts, wood chips, metal
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| The number of meals consumed by
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| | shards, plasters etc. It is possible for
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| individuals in a day, their size,
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| | certain types of food to become
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| composition, when and how they are
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| | contaminated if stored or presented in an
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| prepared and eaten varies greatly around
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| | unsafe container, such as a ceramic pot
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| the world. This diversity can be
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| | with lead-based glaze.
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| attributed to a number of local factors,
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| | Understanding of the causes of
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| including climate, ecology, economy,
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| | food-borne-illnesses and more systematic
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| cultural traditions and
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| | techniques for their elimination has led
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| industrialisation.
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| | to the development of commercial systems
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| In societies where the availability of
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| | such as HACCP which can, if properly
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| food has risen above subsistence levels
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| | implemented, identify and eliminate many,
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| and beyond staple foods, meals are also
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| | but not all, possible risks. HACCP is
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| sold pre-prepared for immediate
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| | well suited to identifying and
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| consumption in restaurants and other
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| | controlling these potential food safety
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| similar retail premises.
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| | risks.
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| Food eaten in smaller quantities between
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| | Food allergies
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| the culturally normative meals is
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| | Some people have food allergies or
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| regarded as snack food.
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| | sensitivities to foods which are
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| Food preparation
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| | otherwise wholesome to the majority of
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| While some food can be eaten without
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| | people.
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| preparation, many foods undergo some form
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| | The amount of the food substance required
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| of preparation for reasons of safety,
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| | to provoke a reaction in a susceptible
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| palatability, or flavor. At the simplest
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| | individual can be minute. For instance,
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| level this may involve washing, cutting,
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| | tiny amounts of food in the air, too
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| trimming or adding other foods or
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| | minute to be smelled, have been known to
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| ingredients, such as spices. It may also
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| | provoke lethal reactions in sufficiently
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| involve mixing, heating or cooling,
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| | sensitive individuals. In theory, any
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| pressure cooking, fermentation, or
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| | food may provoke a reaction, however,
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| combination with other food. Most food
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| | this most commonly involves gluten, corn,
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| preparation takes place in a kitchen.
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| | shellfish (mollusks), peanuts, and soy.
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| The preparation of animal-based food will
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| | Most patients present with diarrhea after
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| usually involve slaughter, evisceration,
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| | ingesting certain foodstuffs, skin
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| hanging, portioning and rendering.
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| | symptoms (rashes), bloating, vomiting and
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| Food manufacture
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| | regurgitation. The digestive complaints
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| Early food processing techniques were
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| | usually develop within half an hour of
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| limited by the available food
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| | ingesting the allergen.
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| preservation, packaging and
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| | Rarely, food allergy can lead to
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| transportation. Early food processing
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| | anaphylactic shock: hypotension (low
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| mainly involved salting, curing,
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| | blood pressure) and loss of
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| curdling, drying, pickling and smoking.
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| | consciousness. This is a medical
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| An early processed food product was
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| | emergency. An allergen associated with
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| cheese.
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| | this type of reaction is peanut, although
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| During the industrialisation era in the
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| | latex products can induce similar
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| 19th century, food manufacturing arose.
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| | reactions. Initial treatment is with
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| This development took advantage of new
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| | epinephrine (adrenaline), often carried
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| mass markets and emerging new technology,
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| | by known patients in the form of an
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| such as milling, preservation, packaging
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| | Epi-pen.
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| and labelling and transportation. It
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| | Food allergy is thought to develop easier
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| brought the advantages of pre-prepared
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| | in patients with the atopic syndrome, a
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| time saving food to the bulk of ordinary
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| | very common combination of diseases:
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| people who did not employ domestic
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| | allergic rhinitis and conjunctivitis,
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| servants.
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| | eczema and asthma. The syndrome has a
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| At the start of the 21st century, a
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| | strong inherited component; a family
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| two-tier structure has arisen, with a few
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| | history of these diseases can be
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| international food processing giants
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| | indicative of the atopic syndrome.
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