Transcript America`s Most Unwanted

America’s Most Unwanted
Ms. Dawson
What Causes Foodborne Illness?
 Foods that are not stored
or prepared in a clean or
safe manner.
 Dirty kitchen
 AKA Food Poisoning
 Symptoms like stomach flu
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Headache
Fever
Cramps
Diarrhea
Vomitting
 Pathogen-organism or
substance that invades the
body and damages cells
 Bacteria-tiny animals with
1 cell
The Danger Zone
FIGHT BAC
Is It Done Yet?
Salmonella
 One of the most common causes of food
borne illnesses
 Raw Poultry and eggs are main food
sources
 Can also enter through cross-contamination
Listeria
 Found mostly in raw milk
 Heat kills the bacteria (all milk in US is
warmed)
 Brie and Camembert cheeses, hot dogs,
and lunch meats are main sources
 Unwashed fruits and vegetables also a
source (when polluted water is used to
water crops)
Staphylococci
 Most common type of bacteria that produce toxin
in foods
 Protein rich foods and cream filled pastries are the
most common sources
 Moist salads (potato salad, macaroni salad)
 Enters food when you sneeze or cough or hands
are dirty.
 Not destroyed by heat
– Only way to prevent is to prevent the growth (avoid the
danger zone
Clostridium Perfringens
 Banquet germs
 Gravy, protein rich foods, stews, soups,
creamy foods
 Unwashed fruits and vegetables
 Cross-contamination
Botulism
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Most deadly bacteria
Can grow only if no air is present
Heat kills it
Find mostly in foods canned at home
E. Coli
 Most types are harmless but some do cause
serious illness
 Found in undercooked meat (hamburger)
 Can cause death esp. in chn and elderly
 Cook all raw meats thoroughly
 Never eat undercooked meat
Campylobacter
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2nd most common cause of illness
Found in almost all raw poultry
Safe food handling
Cook to safe temperature
Refrigerate food promptly
Yersina Entercolytica
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Found in undercooked pork
Most common in children
Raw chitterlings major source
Cook food thoroughly
Wash hands thoroughly after handling raw
meats
 Watch for cross-contamination
Vibrio vulnificus
 Similar to V. cholera
 Less severe illness
and less common
but underreported
 Raw fish and
shellfish – raw
oysters
Vibrio cholera
 Marine and freshwater
bacterium
 Severe and often
deadly illness
 Raw and undercooked
seafood and
contaminated water
 6 hr to 5 day incubation
 Severe diarrhea and
vomiting. Loss of body
fluid leads to shock and
death.
Shigella
 Only carried by humans
and easily spread via
food.
 Salads, milk, dair,
ground beef, poulty and
unclean water
 1-7 day incubation
 Diarrhea, fever, cramps,
vomiting, bloody stools
 One species causes
dysentery
Keep Food out of the Danger Zone
 Fridge should be @40
degrees F
 Serve food while it is hot
 Keep cold foods cold until
you are ready to use them
 Take groceries right home
after shopping
 Put frozen and
refridgerated foods away
first
 Thoroughly heat leftovers
 Date frozen foods
 Keep canned and dry
foods in a cool dry area
 Keep freezer at 0 degrees
 When packing food for an
outing use a cooler and
keep it closed and out of
the sun
 Thaw frozen food in the
microwave or refridgerator
 Place leftovers in the
fridge immediately
WHEN IN DOUBT…
THROW IT OUT!!!