Transcript food bourne illness and allergies

Food Bourne Illness and
Allergies
What is food poisoning?
Food poisoning occurs when you swallow food or
water that contains bacteria, parasites, viruses,
or toxins made by these germs.
Most common are Staph or E. coli
Symptoms from the most common types of
food poisoning usually start within 2 - 6 hours
of eating the food.
Statistics
Half or more of all cases of food-borne illnesses
in Canada are picked up in restaurants or from
other food service providers.
8.5 per cent of Canadian adults have experienced
a food-borne illness in the last year severe
enough to force them to miss work.
In the US, approximately 2000 people die of
food poisioning each year.
Issues with reporting?
Think about it. . .
What are some possible things that might skew
the number of reported cases of food poisoning
in Canada?
Food poisoning
symptoms. . .
http://www.youtube.com/watch?v=x8uLuz3JCY
Food Poisoning:
Clostridium Perfringens
C. perfringens is found
frequently in the intestines of
humans and many animals
and is present in soil and areas
contaminated by human or
animal feces.
Commonly infected foods
include meats, meat products,
and gravy.
Food Poisoning:
Clostridium Perfringens
Prevented by proper food storage, washing
hands, cooking to proper temperatures
Staph Food Poisoning
The bacteria multiply
in foods and produce
toxins especially if
food is kept at
room
temperature.
Staph Food Poisoning
Most people get staph poisoning by eating
contaminated food. The most common reason for
contamination is that the food has not been kept
hot enough [140°F (60°C) or above] or cold
enough [40°F (4°C) or below]. Proper storage of
food
When in doubt, throw it out!
Botulism
The bacteria may enter the body
through wounds, or they may
live in improperly canned
or preserved food.
It produces spores that survive
in improperly preserved or
canned food, where they
produce toxin. When eaten, even
tiny amounts of this toxin can
lead to severe poisoning.
Botulism
Always throw away bulging cans or foul-smelling
preserved foods. Sterilizing home-canned foods
by pressure cooking them at 250 degrees
Fahrenheit for 30 minutes may reduce the risk
for botulism.
Keep foil-wrapped baked potatoes hot or in the
refrigerator, not at room temperature.
Salmonella enterocolitis
You are more likely to
get this type of
infection if you have:
Eaten foods such as
turkey, turkey
dressing, chicken,
or eggs that have
not been cooked
well or stored
properly.
Salmonella enterocolitis
These things may help you feel better if you have
diarrhea:
Drink 8 to 10 glasses of clear fluids every day.
Water is best.
Eat some salty foods, such as pretzels, soup,
and sports drinks.
Eat some high-potassium foods, such as
bananas, potatoes without the skin, and
watered-down fruit juices.
E. coli poisoning
Bacteria may get into your food
in different ways:
Meat or poultry may come into contact with
normal bacteria from the intestines of an
animal while it is being processed
Water used during growing or shipping may
contain animal or human waste
Unsafe food handling or preparation in grocery
stores, restaurants, or homes
Food poisoning often occurs from eating or
drinking:
E. coli poisoning
Any food prepared by someone who did not wash their hands properly
Any food prepared using unclean cooking utensils, cutting boards, or
other tools
Dairy products or food containing mayonnaise (such as coleslaw or
potato salad) that have been out of the refrigerator too long
Frozen or refrigerated foods that are not stored at the proper
temperature or are not reheated properly
Raw fish or oysters
Raw fruits or vegetables that have not been
washed well
Raw vegetable or fruit juices and dairy products
Prevention Measures
Is washing your hand really important?
Apple Experiment
Prevention Measures
Is refrigeration really important?
Rate of growth of bacteria:
Q(t) = 50*( 2^(t/30) )
3 1⁄2 hours – 16,382 germs
4 hours – 65,386 germs
5 hours – 1,048, 576 germs
Food Allergies
A food allergy is an adverse immune response to
a food protein.
Allergies
http://www.youtube.com/watch?v=TTcL7u05aUU
Symptoms of Allergic
Reaction
Skin: Itching, flushing, hives , or swelling
Eyes: Itching, tearing, redness, or swelling of the skin around the eyes
Nose and mouth: Sneezing, swelling of the tongue, or a metallic taste
Lungs and throat: Difficulty getting air in or out, chest tightness,
wheezing or other sounds of labored breathing,
Heart and circulation: Dizziness, weakness, fainting, rapid, slow, or
irregular heart rate, or low blood pressure
Digestive system: Nausea, vomiting, abdominal cramps, or diarrhea
Nervous system: Anxiety, confusion, or a sense of impending doom
Allergy Testing
Testing for food allergies often includes skin
testing, elimination diets and/or blood tests.
Food Intolerances
They are distinct from other adverse responses to
food, such as food intolerance, pharmacological
reactions, and toxin-mediated reactions.
It generally takes a more normal sized portion
to produce symptoms of food intolerance
Allergy vs. Intolerance
Allergy
Intolerance
Milk
Pork
Eggs
Banana
Peanuts
Peanut
Tree Nuts
Wheat
Shellfish
Aspartame
Fish
Coffee
Soy
Cocoa Beans
Wheat
Tangerine