Transcript Food Borne Illnesses From Pork - Dinkins

Contaminated food can make you or someone else ill. When
people think they have the "flu" or a "stomach bug," they
may have a food borne illness (FBI). One cannot tell from the
way food looks, smells or tastes if it is safe or not, but here
are top seven ways to prevent food borne illness.
If you eat raw or undercooked pork, you may consume a
parasite that can make you sick. According to the United
States Department of Agriculture, parasites are one cause of
food borne or water borne illness in the U.S. Raw or
undercooked pork is most known for possibly containing two
parasites: Trichinella spiralis and Taenia solium or
tapeworms.
Common symptoms of food borne illness are diarrhea and/or
vomiting, typically lasting 1 to 7 days. Other symptoms might
include abdominal cramps, nausea, fever, joint/back aches,
and fatigue.
What some people call the “stomach flu” may actually be a
food borne illness caused by a pathogen (i.e., virus, bacteria,
or parasite) in contaminated food or drink.
The incubation period (the time between exposure to the
pathogen and onset of symptoms) can range from several
hours to 1 week.
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The majority of food borne illnesses are caused by harmful
bacteria and viruses. Some parasites and chemicals also cause
food borne illnesses.
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Store food to be cooled in shallow pans no deeper than 3-4 inches
Cool container of food in an ice water bath of half water and half ice.
Stir the food often while cooling.
Refrigerate hot foods uncovered in shallow pans immediately. (Use a
freezer to speed it up)
Do not place tight covers on foods during cooling.
Allow air circulation in the refrigerator.
Refrigerate canned foods prior to mixing it with other foods. (example:
can of tuna)
Do not cool foods at room temperature longer than 30 minutes.
Wash your hands before preparing any food for 30 seconds with warm
water.
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What are common symptoms?
What must you do before preparing any food?
Name one of the preventions.
What do people usually think they have before they find out they
actually have a food borne illness?
T/F Can you tell from the way food looks, taste and smells if its safe or
not to eat?
Is it better to have a cover over food or not over the food while
being refrigerated? Why or why not?
Do not cool foods at room temperature longer than 30
minutes. T/F?
The majority of food borne illnesses are caused by harmful
bacteria and viruses. T/F?
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1. Diarrhea and/ or vomiting
2. You must wash your hands for 30 seconds with warm
water.
3. ANY PREVENTION FROM THE PREVENTION LIST.
4. They usually think they have the flu.
5. False
6. No cover while being refrigerated because the air needs
to be circulated.
7. True
 8. True
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http://digestive.niddk.nih.gov/ddiseases/
pubs/bacteria/#1
 http://www.houstontx.gov/health/Food/
FOODBORNEILLNESS.html
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