Transcript Food Bacterial Growth Powerpoint

Presentation prepared by
Alice F. Mullis
March 2011
Edited by CTAE Resource Network
Fight
BAC!®
Guidelines
1. Clean- Always wash hands, surfaces and any tools that
my come in contact with your food.
2. Separate- Don’t cross-contaminate by putting
uncooked meets around food that will be eaten raw
3. Cook- Make sure that cooked foods reach their proper
cooking temperatures
4. Chill- Don’t wait too long to refrigerate foods
High-risk food
Bacteria grow and multiply on some types of food more easily than on
others. The types of foods which bacteria prefer include:
• meat
• poultry
• dairy products
• eggs
• smallgoods
• seafood
• cooked rice
• cooked pasta
• prepared salads, coleslaws, and pasta salads
• prepared fruit salads.
• Bacteria are microscopic
organisms found everywhere
in the soil, air, water and body, etc.
• You can’t see, taste or smell most bacteria.
• Most bacteria are harmless and some are helpful
like those that change milk into cheese.
• Some bacteria known as pathogens are harmful
and can cause illness and sometimes death.
Symptoms: causes two
different types of disease.
•The first is known as the Diarrheal illness with
abdominal cramps and diarrhea within 10-16 hours
after eating contaminated food. It may last for 24
hours.
•The second is called Emetic with nausea and
vomiting within 3-6 hours of eating contaminated food.
This illness also lasts about 24 hours or up to 48
hours.
Foods Associated with B cereus:
Rice and other grain products, dairy products such
as milk, cream, custards and dried milk.
How to Prevent this Illness:
Keep hot food hot (above 140ºF) and
cold foods cold (below 40ºF)
Common Name:
B. cereus food poisoning
Symptoms:
Diarrhea, often with a fever, abdominal pain, nausea,
headache and muscle pain. Illness can appear very
similar to Salmonellosis.
Onset:
Illness can begin 2-5 days after
eating contaminated food.
Duration: Illness may last 7-10 days.
Foods Associated with Campylobacter:
Raw chicken and raw milk.
How to Prevent the Illness:
Avoid cross-contamination of
ready-to-eat foods with raw
meats or their juices.
Cook meat and poultry thoroughly.
Never drink unpasteurized milk.
Raw milk is milk that has
not been pasteurized
to kill harmful germs.
Microscopic fluorescent green
Campylobacter cells
on chicken skin.
Common
Name:
Campylobacteriosis
Symptoms:
Symptoms include double
vision, vertigo, inability to
swallow, speech difficulty,
and progressive respiratory paralysis.
Onset:
Symptoms may begin within 18 hrs to 2 days.
Duration: More than 65% of cases are fatal. In nonfatal botulism poisoning, recovery may take weeks to
years, depending on the severity of the poisoning.
Foods Associated with Clostridium botulinum:
Improperly processed or damaged canned foods.
Infant botulism may occur when infants eat honey
containing C. botulinum spores.
Illness Prevention:
•Follow proper techniques when home canning.
•Do not eat from swollen, leaking or severely
damaged cans.
•Keep foods which are supposed to be
refrigerated below 40ºF.
•Do not feed honey to infants under 1 year old.
How long should you keep
canned foods?
High Acid Foods
(tomatoes and fruit)
= up to 18 months
Low Acid Foods
(meat and vegetables) = 2-5 years
Never use foods if a container may contain Clostridium botulinum.
These containers will show signs that include:
•Leaking
•Bulging
•Rusting
•Bad Dents
•Cracked Jars
•Loose or Bulging Lids on Jars
•Foul odor
•Container Spurts Liquid When Opened
Never store canned foods in places
that are exposed to high or low
temperature extremes.
These places include:
•Under the Sink
•Above the Stove
•In a Damp Garage or Basement
Common Name:
Botulism
Symptoms:
Severe cramping and diarrhea that can become
bloody. Young children are especially susceptible
and it can sometimes lead to other complications.
Onset:
Illness may occur anywhere between 1-10 days
after eating contaminated food, but usually occurs
between 3-4 days.
Foods Associated with E. coli
O157:H7:
Undercooked raw ground beef, unpasteurized apple cider,
raw milk, and raw produce.
Illness Prevention:
•Cook ground beef to an internal temperature of 160ºF
•Wash fresh fruits and vegetables thoroughly with running
water.
•Do not drink unpasteurized milk or apple cider.
Common Name:
E. coli infection
&
E. coli O:157:H7
Symptoms:
In healthy individuals this bacteria may result
in diarrhea, vomiting and nausea. In persons
with a weaken immune system (the very young, elderly,
pregnant women, those with AIDS or undergoing cancer
treatment). Listeriosis may appear like a mild flu, but may
develop into much more serious conditions.
Onset: Illness may occur anywhere from 12 hrs to a few
weeks after eating contaminated food.
Duration: In otherwise healthy individuals, mild symptoms
may disappear in a day or two, but those with weakened
immune systems may need medical attention.
Foods Associated with Listeria Monocytogenes:
Raw milk, raw meats, and vegetables. Ice cream, softripened cheese, smoked fish, lunch meats, hot dogs.
This bacteria can grow, slowly, even at refrigerated
temperatures.
Illness Prevention:
•Wash fresh fruits and vegetables well with running
water.
•Keep food in the refrigerator.
•Keep raw meats and raw veggies separate.
•Pregnant women, elder and immune-compromised
•(weakened immune systems) persons should avoid
lunch meats and hotdogs.
Common Name:
Listeriosis
Symptoms:
Fever, cramps, diarrhea,
and sometimes vomiting.
Onset:
Illness may begin anywhere between 7 hours
to 3 days after eating contaminated food.
Duration: Illness may last 2-3 days.
Foods Associated with Salmonella:
Raw poultry products, eggs, pork, and processed meats.
Salmonella has occasionally been found in raw fruits and
vegetables.
Illness Prevention:
Avoid cross-contamination of ready-to-eat foods with raw meats
or their juices.
Thoroughly cook meat and poultry.
Cook eggs well and never eat raw eggs.
Always refrigerate processed meat products.
Wash fruits and vegetables well with running water.
Elderly and persons with weakened immune
systems need to cook eggs well or use pasteurized eggs.
Common Name:
Salmonellosis
Symptoms:
Severe watery diarrhea,
fever and cramping
Onset:
Illness may begin between 12 hours and 2
days
Duration: Illness may last 4-7 days.
Foods Associated with Shigella:
Salads, raw produce, milk and dairy products.
Often caused from contaminated water and
unsanitary handling of food.
Illness Prevention:
Wash fruits and vegetables well with running
water. Wash hands well when preparing food.
Common
Name:
Shigellosis
or
Bacillary
dysentery
Symptoms:
Vomiting, diarrhea, and abdominal
cramps.
Onset: Illness may begin within 3-8
hours.
Duration: Illness usually lasts about
2 days.
Foods Associated with Staphylococcus:
Staphlylococcus is associated with a wide
range of foods and is commonly spread
through the improper or unclean handling of
food.
Illness Prevention:
Wash hands well before preparing food.
Keep foods refrigerated.
Common
Name:
Staphylococcal
food poisoning
Norovirus is the leading cause of
disease from contaminated foods
in the United States.
It is responsible for more
illnesses than all other viruses,
bacteria, and parasites combined.
Of all foodborne disease outbreaks with a
known cause in the United States, over half
are caused by noroviruses.
Norovirus illness often
begins suddenly. If infected,
you may feel
very sick, with stomach
cramping, vomiting, or
diarrhea.
Infections are usually not serious. Most people recover within 1
or 2 days with no long-term health effects.
But severe illness is possible, particularly in young children,
older adults, and people with other health conditions.
For these people, norovirus illness can lead to
hospitalization and even death.
HOW DO YOU GET NOROVIRUSES?
•Eating food or drinking liquids that are contaminated with
noroviruses.
•Touching surfaces or objects contaminated with noroviruses
and then putting your hand or fingers in your mouth.
•Having direct contact with another person who is infected with
norovirus. (For example, when you care for someone with a
norovirus or share foods or eating utensils with someone who is
infected.)
Leafy greens (such as lettuce) and raw shellfish
(such as oysters) are just two examples of foods
most commonly involved in foodborne norovirus
outbreaks.
However, any food item that is served raw or
handled after being cooked can become
contaminated with noroviruses.
Noroviruses can spread rapidly from person to
person in crowded, closed places like:
long- term care facilities
daycare centers
schools
hotels
cruise ships
Noroviruses also can be a major cause of
gastroenteritis in restaurants and at catered events
if contaminated food is served.
Click below to view video (turn on sound)
http://www.foodsafety.gov/blog/7ways.html
Click below to view video (turn on sound)
http://www.ars.usda.gov/is/kids/animals/story6/gluehome.htm
US Government
Agencies that help
protect our food supply.
http://www.ars.usda.gov/is/graphics/photos/dec99/k7898-3.htm
http://www.ars.usda.gov/is/graphics/photos/jul01/k9516-1.htm
http://www.ars.usda.gov/is/kids/teachers/pdfs/CowMiniPoster.pdf
http://fnic.nal.usda.gov/nal_display/index.php?info_center=4&tax_level=3&tax_subject=270&topic_id=1312&level3_id=
5318
http://www.ifood.tv/blog/safety_measures_of_food
http://visualsonline.cancer.gov/details.cfm?imageid=2621
http://www.fsis.usda.gov/oa/topics/foodsec_cons.pdf
http://www.foodsafety.gov/blog/raw_milk_details.html
http://www.foodsafety.gov/blog/blog.html
http://www.fsis.usda.gov/oa/pubs/thermy/jpg/thermyin/hamburger.jpg
http://www.fsis.usda.gov/PDF/Basics_for_Safe_Food_Handling.pdf
http://www.health.vic.gov.au/foodsafety/downloads/poison_prevent.pdf