Transcript Food Borne Illness

Food Borne Illness
Foods 2
Estimates
Food Borne Illness Each Year in the United States
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76 million people become ill
5,000 people die
Proper Handwashing
1.
2.
3.
Use water as warm
as you can stand.
Later well using
soap.
Rub hands together,
paying attention to
areas between
fingers and around
nails.
4.
5.
6.
Scrub all the way to
the wrist for at least
20 seconds.
Rinse well under
running water
Dry well with clean
towel.
Five Food Borne Illnesses
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Salmonella
Staphylococus
E-coli
Botulism
Clostridium perfrengins
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What You
Need to Know
 Symptoms
 Source
 Prevention
Salmonella
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Onset – 5 to 72 hours
Symptoms
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Diarrhea
Abdominal Pain
Chills
Fever
Salmonella
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Typical Foods:
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Raw or undercooked eggs
Raw milk
Undercooked meat and poultry
Contamination Sources
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Infected food handler
Animals
Human feces
Salmonella
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Prevention:
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Cook eggs
Cook meat and poultry thoroughly
Pasteurize milk
Staphylococcus aureus
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Onset - 1 to 6 hours
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Symptoms:
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Nausea
Vomiting
Diarrhea
Cramps
Staph
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Typical Foods:
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Ham, meat, poultry products
Cream filled pastries
Cheese, potato and meat salads
Contamination Source:
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Handlers with a sore throat
Handlers with an infected cut
Staph
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Prevention:
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Thorough heating and rapid cooling of foods
Escherichia Coli – E-Coli
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Also know as 0157:H7
Onset: 12-72 hours
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Symptoms:
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Diarrhea
Fever
If severe, bloody diarrhea
E-Coli
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Typical Foods:
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Undercooked ground beef and meats
Unpasteurized milk
Cheese
Contamination Source:
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Intestianl tract of animal
E-Coli
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Prevention:
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Cook meats thoroughly
Pasteurize milk
Colstidium botulinium - Botulism
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Onset: 12-36 houts
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Symptoms:
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Fatigue
Weakness
Double vision, slurred speech
Respiratory failure, sometimes death
Botulism
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Typical Foods:
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Vegetables and fruits
Meat fish and poultry products
Contamination Source:
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Improperly canned food products, especially low
acid type foods like mushrooms, potatoes, meats
etc.
Botulism
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Prevention:
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Thorough heating and rapid cooling of foods
Proper canning procedures
Clostridium Perfringens
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Onset: 8-22 hours
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Symptoms:
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Diarrhea
Cramps
Rarely nausea or vomiting
Clostridium
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Typical Foods:
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Cooked meat and poultry
Contamination Sources:
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Soil
Raw foods
Clostridium
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Prevention:
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Thorough heating and rapid cooling of foods.
Glossary
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Aerobic: needs oxygen.
Anaerobic: able to grow
w/o oxygen.
Bacteria: single celled
microorganism.
Canning: method of
preserving food.
Cross contamination:
Contaminating one item
with another.
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Danger zone: between 40
and 140 degrees F.
Food borne Illness:
caused by eating food that
has been contaminated.
Fungi – Microscopic life
forms.
Microorganism –
microscopic life forms
including bacteria and
fungi.
Glossary
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Parasite – a plant or
animal which lives off
another plant or animal.
Pathogen – any
microorganism which can
cause death.
pH – measures the acidity
– less than 7 or alkalinity
greater than 7 of a solution
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Spoilage – the condition or
process of decay of food.
USDA – the United States
Department of Agriculture.
FDA – the Food and Drug
Administration.
Virus – a life form smaller
than bacteria that can
cause disease
Wholesomeness: The
overall health value of
foods.