Transcript Contracting a Foodborne Illness

Foodborne Illnesses
Foodborne Illness
• Foodborne illness – a disease transmitted
by food.
• Millions of cases occur in the US each year.
• Many cases go unreported because people
mistake their symptoms for the “flu”.
• Contaminant – a substance that may be
harmful that has accidentally gotten into food.
• Food we eat can become contaminated
anywhere from farm to table.
Food Contamination
• Microorganism – a living substance so
small it can be seen only under a
microscope.
• Bacteria – single-celled or noncellular
microorganism that live everywhere.
• Not all are harmful, some types of
bacteria are normally found in food.
• Yogurt, cheeses, etc.
Bacterial Illnesses
• Common:
• Campylobacteriosis
• E. Coli Infection
• Listeriosis
• Others:
• Salmonellosis
• Shigellosis
• Vibrio Infection
Toxin Illnesses
• Toxins – poisons produced by bacteria
that may cause a foodborne illness.
• Two main toxin illnesses:
• Botulism
• Staphylococcal Poisoning
Not All Bacteria Is Harmful
• Some bacteria is introduced to food to add
flavor or texture.
• Diary Products – Sour cream, Yogurt,
Buttermilk, Cheeses.
• Said to help prevent digestive problems
(probiotics).
• Pickled Products – Sauerkraut, Pickles.
Botulism
• Found in improperly processed homecanned low-acid foods & other home
processed meats.
• Symptoms include: double vision, inability
to swallow, speech difficulty & gradual
respiratory paralysis.
• Attacks the nervous system.
• Death rate for botulism is
very high.
Contracting a Foodborne Illness
• The bodies of most healthy people can
handle small amounts of harmful bacteria.
• Foodborne illnesses pose a greater risk for
some groups of people including:
• Infants
• Pregnant women
• Older adults
• People with impaired immune systems
Other Foodborne Illnesses
• Parasites – a microogranism that needs a
host (another organism) to live.
• Hogs & red meat are often sources.
• Toxoplasmosis – caused by
eating undercooked meat from
animals infected with the
parasite. Damages central
nervous system.
Other Foodborne Illnesses
• Protozoa – tiny, one-celled animals.
• Amebiasis – caused by drinking polluted
water or eating vegetables
grown in polluted soil.
• Viruses – the smallest & simplest known
type of microorganism.
• Shellfish (oysters & clams) can transmit
the hepatitis A virus.
4 Steps to Food Safety
Clean
• Keep your kitchen clean!
• Sanitation – maintaining clean conditions
to prevent diseases & promote good
health.
• Wash hands for 20 seconds with soap &
warm water.
• Before starting to work with food.
• After sneezing, coughing, touching face,
hands or hair & using the toilet.
• After handling raw meats, fish, poultry &
eggs.
Clean
• Keep long hair tied back.
• Wear clean clothes & a clean apron to
reduce the amount of bacteria that
accumulate on clothes.
• Use paper towels to wipe up juices from
raw meat & poultry.
• Thoroughly wash cutting boards, counters
& utensils after each use.
• Wash used dishcloths & sponges daily.
Separate
• Cross-contamination – occurs when
harmful bacteria from one food are
transferred to another food.
• Put raw poultry, meat & seafood in
separate plastic bags before putting them
in your shopping cart.
• Don’t taste & cook with the same spoon.
• Use clean utensils & containers.
• Don’t use a hand towel to wipe dishes.
Separate
• Use clean utensils & containers. Don’t use
the same cutting board, utensil or
container for raw & cooked meat or
poultry.
• Never taste any food that looks or smells
questionable.
• Store nonperishables in tightly sealed
containers to keep them fresh & free of
insects & rodents.
Cook
• Reheat leftovers to 165 degrees.
• Sauces, soups & gravies should come to a
full boil when reheating.
• Don’t eat cookie dough or partially cooked
dishes containing meat, fish, poultry or
eggs.
• Only use fresh, clean & unbroken eggs for
egg dishes.
Chill
• Refrigerate leftovers promptly, shouldn’t be
left out for more that 2 hours.
• Freeze refrigerated leftovers within 3 days.
• Fridge should be set at 40 degrees or below.
• Freezer should be set at 0 degrees or below.
• Use moisture proof & vapor proof wraps for
the freezer.
Safeguarding the
Family’s Health
Cooking - Special Occasions
• Be sure equipment can handle large
quantities of food.
• Refrigerators - large enough to chill
increased quantities of warm foods
without raising the temp above 40
degrees F.
• Heating – keep foods above 140
degrees F.
Cooking - Special Occasions
• Buffet – use small serving dishes that
can be refilled when needed.
• Large amounts of food takes longer to
heat and chill.
• Divide food & place into small, shallow
containers.
Cooking - Special Occasions
• Cook all foods thoroughly!
• Refrigerate immediately after the meal.
• Foods can be prepared in advance &
stored in the freezer.
• Prevents refrigerator overload.
Picnics & Barbecues
• Use insulated containers to keep foods
at a proper temperature.
• Wrap raw meat, poultry, & fish carefully
to keep from leaking.
• Use a separate cooler for food &
beverages.
• Avoid repeatedly opening the cooler
containing perishable foods.
Eating Out Safety
• Most foodborne illness cases reported
each year occur in food service
establishments.
• Restaurants have strict sanitation
guidelines set by the state health
department & are inspected on a regular
basis.
• Occasionally problems still occur.
Eating Out Safety
• Look at the surroundings.
• Parking lot should be free from litter.
• Entry way is maintained & clean.
• Tables should be wiped off.
• Walls & floors clean.
• Tidy restrooms.
Eating Out Safety
• Observe the employees.
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Good health.
Clean clothes.
Long hair tied back.
When serving – shouldn’t touch eating
surfaces.
Eating Out Safety
• When food is served:
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Look & smell good.
Hot foods = hot!
Cold foods = cold!
Don’t be afraid to speak up if your food
is a concern.
• Talk to a manager if server can’t answer
your questions.
Eating Out Safety
• Leftovers:
• Should be taken home directly & placed
in the refrigerator immediately.
• If foods can’t be refrigerated within 2
hours from the time it was served, throw
it away.
Bacteria Lab:
• Stove top
• Microwave
handle/buttons
• Floor
• Bottom of shoe
• Oven handle
• Counter top
• Sink drain
• Fridge Handle
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Soap dispenser
Sink handle
Door knob
Table top
Hair
Hands/Fingernail
Money
Toilet handle
Buttons/Knobs on
Stove