Transcript Food Contamination

Food Contamination
Foodborne Illnesses
Food Borne Illness

Foodborne Illnesses:
–
–
–
A disease transmitted by food
Millions of causes
Many go unreported because symptoms are
mistaken for the “flu”
Contamination
 Most foodborne illnesses are caused by
contaminants
 Contaminants: substance that may be harmful that
has accidentally gotten into food.
 Microorganisms: living substance so small
that it can only be seen by a microscope
 Foods contaminated by microorganisms do not
always look, smell or taste bad.
Bacteria
 Single celled or non-cellular
microorganisms
 Causes many foodborne illnesses
 Live almost everywhere, but not all are
harmful
Bacterial Illnesses








Campylobacteriosis
E.Coli
Listeriosis
Perfingens poisoning
Salmonellosis
Shigellosis
Vibrio Infection
2 others: Botulism and Staphyloccocal
Poisoning
 Caused by toxins produced by the bacteria
Symptoms
 Vary depending on type of bacteria
 May take from 30 minutes to 30 days to
develop after eating the food
 Common symptoms include: Abdominal
cramps, diarrhea, fatigue, headache, fever and
vomiting
 Botulism Symptoms: Double Vision, Inability to
swallow, speech difficulty, respiratory paralysis.
 Death rate is high, but it can be treated
Parasites
 Microorganisms that need another
organism (host) to live
 Hogs and red meat are often infected
with Toxoplasma gondii
 Cause Toxoplasmosis: damages central
nervous system
 Caused by eating undercooked meat from
infected animals
Hepatitis A





Raw shellfish can transmit Hepatitus A
Begins with nausea, vomiting and fever
Severe cases end in death
Heat Resistant
The best way to avoid Hepatitis A is to
buy shellfish from trusted commercial
sources
Steps to Food Safety
 Clean: make sure surfaces, utensils, and other
items that will be used are clean
 Sanitation: maintaining clean conditions to prevent
disease and promote good health
 Separate: Separate cooked and ready to eat
foods from raw foods
 Cross-contamination: occurs when harmful bacteria
from one food are transferred to another food
 Cook: Raw meat, poultry, seafood and eggs can
contain harmful bacteria, so they must be cooked
to a safe temperature
 Chill: Chill promptly after buying or serving to
keep the bacteria from multiplying
Danger Zone
 DANGER ZONE: Temperatures in this
zone allow rapid growth of bacteria and
production of toxins by some bacteria
 Do not hold foods at this temperature for
more than 2 hours
 Between 40 and 140 degrees
Preventing Poisoning






Keep hazardous products where children
cannot reach them, do not store cleansers
under the sink
Keep hazardous products in the original
container
If phone or doorbell rings when you are using a
product, take it with you
Wash fresh fruits and veggies before use
Keep medications out of the kitchen
Read warning labels
Preventing Cuts







Keep knives sharp
Use knives properly, cut away from you and never
point the knife at anyone
Do not try to catch a falling knife
Use knives only to cut
Wash and store knives separately
Dispose of can lids immediately
Never pick up broken glass with bare hands. Use a
rubber glove when picking up large pieces. Sweep
small pieces up and wipe the fragments with a damp
paper towel
Preventing Burns and
Fires











Use potholders
Turn pan handles inward to prevent tipping
To avoid steam burn open lids away from you
Do not let children play near the stove
Turn of range and appliances when not in use
Wear tight fitting clothing when working near the range
Never leave hot pans unattended
Clean grease from vent hoods frequently
Keep a fire extinguisher handy
Stop, drop and roll if you catch on fire
Ensure that there is a working smoke alarm in the kitchen
Preventing Falls
Do not stand on chairs
 Wait until floor dries before walking on it
 Wipe up spills immediately
 Do not let children leave their toys on the
kitchen floor

Preventing Shock
Never stand on a wet floor or work near a
wet counter when using an electric
appliance
 Do not touch plugs, switches or
appliances when hands are wet
 Do not use extension cords
 Do not use damaged appliances

Preventing Choking
Chew food thoroughly
 Avoid talking and laughing with food in
your mouth
 Treating Choking

–
Abdominal Thrusts: exerting pressure on the
victims abdomen
Assignment


Using the information from chapter six and
today's notes create a kitchen safety flyer
You may complete this on Publisher or on
Paper
– Must include the four steps and steps
to preventing cuts, burns, falls and
poisoning.
– Include pictures
Assignment
 Complete the Foodborne Illness Match
Up.