Transcript unhealthy_dietx

UNHEALTHY DIET
FOOD POISONING

Food poisoning is an ever-present threat that can
be prevented with proper care and handling of
food products. It is estimated that between 24
and 81 million cases of food borne diarrhea
disease occur each year in the United States,
costing between $5 billion and $17 billion in
medical care and lost productivity .
CAUSES OF FOODPOISONING
Microorganisms (bacteria, viruses, parasitic)
 natural toxins,
 and chemical residues.

Bacteria. The mechanisms by which food-borne
bacteria cause illness include
 the production of toxin in food before it is eaten
 or the production of toxin in the intestine,
 multiplication of the organism in the intestine
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Illness
is usually characterized by
rapid onset, within hours or days, of
vomiting and diarrhea, which may
last a few hours or days in healthy
people.
Common Bacteria Causing Food Poisoning
Bacteria
Main Symptoms
Incubation
Staphylococcus aureus
Vomiting
2 – 6 hours
Bacillus cereus
Vomiting or diarrhea
1 – 16 hours
Clostridium botulinum
(botulism)
Headache, double vision, paralysis, death
12 – 96 hours
Produce toxins in food:
Common Bacteria Causing Food-Borne Illness
Bacteria
Main Symptoms
Incubation
Diarrhea, stomach pains
8 – 22 hours
Salmonellaspecies
Diarrhea, fever, headache, some vomiting
6 – 48 hours
Campylobacterspecies
Fever, headache, diarrhea, stomach pains, nausea
2 – 8 days
Escherichia coli
Cramps, vomiting, fever, bloody diarrhea,
hemolytic uremic syndrome (HUS)
1 – 5 days
Shigellaspecies
Diarrhea, vomiting, fever, cramps
1 – 7 days
Yersinia enterocolitica
Diarrhea, fever, severe abdominal and joint pain
1 – 7 days
Release toxins in
intestines:
Clostridium perfringens
Rapid multiplication in
intestine:
Food-handling practices commonly linked to outbreaks of bacterial food-borne disease
Factor contributing to outbreaks
Salmonella
Clostridium Perfringens
Staphylococus Aureus
Bacillus Cereus
Food prepared too early
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Stored at room temperature
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Not properly cooked
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Not properly reheated
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Undercooked
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Contaminated canned food
Not properly thawed
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Cross contamination
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Improper warm holding
Infected food handler
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PREVENTION
Normally a large number of food-poisoning
bacteria must be present to cause illness.
Therefore, illness can be prevented by
 (1) controlling the initial number of bacteria
present,
 (2) preventing the small number from growing,
 (3) destroying the bacteria by proper cooking
 (4) avoiding re-contamination
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PREVENTION OF FOOD POISONING
Wash your hands, utensils and food surfaces often
 Wash knives and cutting surfaces with hot, soapy
water after contact with raw meat or poultry.
 Keep raw foods separate from ready-to-eat foods
 Separate your meat and poultry products from the rest
of your groceries.
 Tightly wrap raw meat packages in plastic bags so
that leaking juices won't contaminate other food.
 Use separate cutting boards for raw meats and other
ready-to-eat foods such as breads and vegetables. .

Use one plate for raw meats and use another plate
after the meat is cooked
 Cook foods to a safe temperature
 Cook meat and poultry thoroughly
 Tightly wrap meat, poultry and fish so the juices don't
drip on other food as they thaw in the refrigerator
 Cook food immediately after defrosting
 Don't drink unpasteurized milk or dairy products
 Don't eat raw or undercooked eggs or foods that may
contain them
 Don't leave high-risk foods at room temperature for
more than two hours, or above 90 F for more than one
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hour.
Don't eat raw oysters. Make sure all fish and
shellfish are thoroughly cooked
 Wash fruits and vegetables thoroughly before
eating them
 Divide large volumes of food into small portions
for rapid cooling in the refrigerator. Hot, bulky
foods in the refrigerator can raise the
temperature of foods already cooled.
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Serve hot foods immediately or keep them heated
above 140 degrees F .
 The temperature range in which most bacteria grow is
between 40 degrees F (5 degrees C) and 140 degrees F
(60 degrees C). Raw and cooked foods should not be
kept in this danger zone any longer than absolutely
necessary.
 Remember the danger zone is between 40 degrees F
and 140 degrees F.
 When in doubt, throw it out
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TO THAW FOOD SAFELY, CHOOSE ONE OF THESE
OPTIONS:
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Thaw in the refrigerator. This is the safest way to thaw
meat, poultry, and seafood. Simply take the food out of the
freezer and place it on a plate or pan that can catch any juices
that may leak. Normally, it should be ready to use the next
day.
Thaw in cold water. For faster thawing, you can put the
frozen package in a watertight plastic bag and submerge it in
cold water. Be sure to change the water every 30 minutes.
Note: If you thaw this way, be sure to cook the food
immediately.
Thaw in the microwave. Faster thawing can also be
accomplished in the microwave. Simply follow instructions in
your owner’s manual for thawing. As with thawing in cold
water, food thawed in the microwave should be cooked
immediately.
Cook without thawing. If you don’t have enough time to
thaw food, just remember, it is safe to cook foods from a frozen
state—but your cooking time will be approximately 50%
longer than fully thawed meat or poultry.
STORAGE TIMES FOR THE REFRIGERATOR AND FREEZER
HTTP://WWW.FOODSAFETY.GOV/KEEP/CHARTS/STORAGETIMES.HTML
Category
Food
Salads
Egg, chicken, ham, tuna & macaroni
salads
Hot dogs
Refrigerator
(40 °F or below)
Freezer
(0 °F or below)
3 to 5 days
Does not freeze well
opened package
1 week
1 to 2 months
unopened package
2 weeks
1 to 2 months
3 to 5 days
1 to 2 months
2 weeks
1 to 2 months
7 days
1 month
Sausage, raw — from chicken, turkey,
pork, beef
1 to 2 days
1 to 2 months
Hamburger & Other Ground Meats
Hamburger, ground beef, turkey, veal,
pork, lamb, & mixtures of them
1 to 2 days
3 to 4 months
Fresh Beef, Veal, Lamb & Pork
Steaks
3 to 5 days
6 to 12 months
Chops
3 to 5 days
4 to 6 months
Roasts
3 to 5 days
4 to 12 months
Chicken or turkey, whole
1 to 2 days
1 year
Chicken or turkey, pieces
1 to 2 days
9 months
Soups & Stews
Vegetable or meat added
3 to 4 days
2 to 3 months
Leftovers
Cooked meat or poultry
3 to 4 days
2 to 6 months
Chicken nuggets or patties
3 to 4 days
1 to 3 months
Pizza
3 to 4 days
1 to 2 months
Luncheon meat
opened package or deli sliced
unopened package
Bacon & Sausage
Fresh Poultry
Bacon
VIDEO ON FOOD HYGIENE
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http://www.youtube.com/watch?v=DizdkUayQBw
FOOD CARCINOGENS
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The occurrence of carcinogens in some foods,
either as natural constituents or as contaminants
that develop during harvesting, processing, or
cooking, is now well established
NATURAL ORIGIN
IN THE HUMAN DIET:
CARCINOGENS OF
Carcinogens from food-containing molds: Aflatoxins''
(Aspergillus) common contaminants of foods that are
harvested and/or stored under warm, humid
conditions especially peanuts, corn, and some grains
 Gossypol from unrefined cotton seed oil (used in
cooking in Egypt).
 Ethyl carbamate" wines. beers,(heavy alcohol
consumption is correlated to cancers of the head and
neck, oropharynx, esophagus, and rectum.)
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THE MECHANISM OF
ALCOHOL CARCINOGENICITY
a direct carcinogenic action,
 a solvent effect facilitating carcinogen transport
across mucous membranes (cigarette products),
 Enzyme induction leading to carcinogen
bioactivation,
 Contaminating carcinogens of alcohol production
(nitrosamines, polycyclic aromatic hydrocarbons,
asbestos from filters),
 as well as associated malnutrition and host
immunosuppression.
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CONTAMINANT CARCINOGENS
heterocyclic amines
• cooked meats
 polycyclic aromatic
hydrocarbons
• smoked foods
 – acrylamide
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Some Food additives
heterocyclic amines(cooked meats) has been
shown to induce lymphomas in mice, colon and
mammary carcinomas in female rats, and colon
and prostate tumors in male rats
 polyaromatic hydrocarbons (PAHs) are formed
during meat or fish grilling and are found in the
smoke that rises when the fat from the meat
drips on to the hot coals
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this contamination can be prevented if a
barrier(e.g foil) is inserted between the source of
the hydrocarbon and the meat
 Pre-cooking meats in a microwave oven for 2–3
minutes before grilling shortens the time on the
hot pan, and removes heterocyclic amine (HCA)
precursors, which can help minimize the
formation of these carcinogens
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Reports from the Food Standards Agency have
found that the known animal carcinogen
acrylamide is generated in fried or overheated
carbohydrate foods (such as french fries and
potato chips
Up to one half of breast cancers and Up to 75% of
colon and rectal cancers can be prevented by a
healthy choice of foods, the proper body weight,
and regular exercise
FOOD THAT HAS ANTICARCINOGENIC
ACTIVITY
 diallyl
disulfide in
garlic
 selenium is the best
compelling cancer
prevention agent
known to be effective
in humans to date.In
Nuts, Tuna, Beef,
Cod, Turkey,
Nut,cereals , fish
FOODS THAT DISCOURAGE
CANCER INCLUDE:
• Fruits & Vegetables
 • Whole Grains
 • Nuts & Seeds
 • Roots & Tubers
 • Spices/herbs
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RECOMMENDATIONS
1.
2.
3.
4.
5.
Keep meat consumption to reasonable Level –
Recommend not > 3 oz/day
Choose low-fat meats to grill
Maintain optimal body weight
Choose a diet rich in a variety of plant-based
foods.
Eat plenty of vegetables and fruits.
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11.
be physically active.
Do no drink alcohol.
Select foods low in fat and salt.
Prepare and store foods safely.
Do not use tobacco in any form
Do not stuck to fixed types of food for long time