Transcript Food Born Illness

Food Borne Illness
YOU could be next!!
What is food borne illness?
A. Illness resulting from eating food
contaminated w/ a bacteria or virus.
B. May cause outbreaks where many
people become sick, with the same
illness at the same time. (about 10% of a
population)
1. Usually contaminated food comes
from a location away from home
(restaurant, baseball game etc.).
Epidemiology
 The tracking of outbreaks of illness (not
always food illness) to discover where the
original source of contamination came
from.
 Why?
 To PREVENT it from happening again!
Salmonella
A. Bacteria
1. Many types live in
poultry & swine
(birds & pigs)
2. Can be found in
environment
a. water
b. soil
c. insects
d. animal feces
B. Found in
undercooked meats,
eggs
1. 1 in every 3 eggs is
contaminated!
2. Illness can be
avoided if eggs are
cooked properly.
3 Conditions BAC need to live
1. Warmth
2. Moisture
3. Nutrients
What kills BAC!
Extreme heat is best!
Pasteurization - a heat treatment used to kill
bacteria. (commonly used with milk &
juice)
Symptoms
1.
2.
3.
4.
5.
6.
Nausea
Vomiting
Stomach cramps
Diarrhea
Fever
Headache
•
Arthritic symptoms may follow after onset of
sickness.
CAN be fatal - RARE!
•
After Ingestion of bacteria
1. Will be sick within 6-72 hours after eating
contaminated food. (NOT usually sick
immediately after eating!)
2. Symptoms usually last 4-7 days
3. Most recover without antibiotics
4. Diarrhea can be severe enough to
hospitalize person (dehydration)
Video Clip
 Brainpop- Food Safety
E. coli
A. Bacteria that
produces a powerful
toxin & can cause
severe illness.
1. Most strains
harmless
2. Live in intestines
of healthy humans &
animals.
B. Found in
undercooked ground
beef & nonpasteurized milk.
1. Meat can become
contaminated during
cattle slaughter.
2. Bacteria on cow’s
udders or on
equipment can get
into milk.
IMPORTANT vocabulary!
Cross Contamination moving bacteria from
one source to
another.
Vector - responsible
party (object,
machine) that actually
carries the bacteria
from source to
source.
Host - original source of
contamination.
Symptoms
1. All the same
symptoms as
Salmonella.
2. PLUS you CAN
have….bloody
diarrhea!
3. In children under 5
years old & in the
elderly it can cause
kidney failure, &
destroy red blood
cells - RARE, only 27% of cases.
After Ingestion of E.coli
1. Illness usually lasts 5-10 days
2. Most people recover w/out antibiotics
3. Should NOT use anti-diarrhea
medications.
WHY?
- keeps BAC in body & allows BAC to
grow in warm, moist, conditions (& the
BAC has lots of nutrients!) so it GROWS!
Prevention
1. Cook all meat well
a. Use meat
thermometer
b. Thickest part of meat
should be - 160° - beef
- 170° - poultry
c. If you don’t have a
meat thermometer, cut
into center of meat &
make sure it is NOT
pink!
2. Keep raw meats
separate from ready-toeat foods (salads,
breads etc.)
3. Wash hands, counter &
utensils with hot, soapy
water after touching raw
meat.
4. Never place cooked
meat on the same plate
that held raw meat.
Prevention (continued)
5. Drink only
pasteurized milk and
juice.
- Products that have
been pasteurized…
a. Will say
“pasteurized” on the
label
b. May be sold at
room temperature
6. Wash fruits &
vegetables well (dry
with paper towel).
7. Wash hands after
using restroom or
changing diapers to
reduce risk of
spreading infection.
Video Clips
 DVD