Transcript File - general information

SAFEGUARDING THE
FAMILY’S HEALTH
F OODBORNE
ILLNESSES

An illness that is transmitted
through food is called a
foodborne illness.

Many people have been infected
by a foodborne illness but have
identified it as the “flu” because
the symptoms can be similar
FOOD CONTAMINATION
Most foodborne illnesses are caused by
a contaminant which is a substance
that is harmful that has accidentally
gotten into food
Many contaminants are microorganisms
(microscopic living organisms)
The most common microorganisms that
cause problems are
1. Bacteria
2. Parasites
3. Viruses
4. Fungi

BACTERIA

Bacteria are single
celled organisms that are the leading
cause of foodborne illnesses

Bacteria live almost everywhere
including on our skin and inside our
body

Not all bacteria is bad as some aid in
the digestion of our food and help to
tenderize meat
http://www.scharfphoto.com/fine_art_prints/archives/199812-026-StaphBacteria.jpg
PARASITES

Parasites are tiny organisms
that depend on nutrients
from a living host to
complete their life cycle

Once a person is infected,
the diagnosis and
treatment can be very long and
tedious
http://www.cascadekoi.com/images/body/Koi/parasites/MainImAGE.jpg
VIRUSES

Viruses are the smallest known form
of life

They invade the living
cells of the host, take
over their cells’ genetic
material and then cause
the cells to produce more viruses

Common viruses are Hepatitis A, HINI
and the Norwalk virus
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FUNGI

Fungi are a large group of plants
ranging from single celled to giant mushrooms

They are found in the soil, air and water

Some are poisonous and others useful

The most common type of fungi are molds and yeasts

Molds are usually not dangerous but change the
appeal of food

Yeasts require moisture, heat and food (CHO) to
survive
http://www.inspiredvisuals.com/Photography/Images/Flora/Mushrooms.jpg
CHEMICAL
CONTAMINANTS
Chemical
contamination is rare
but very serious
Chemicals can be
present from growing
procedures or food
service chemicals
including cleaners or
toxic metals
http://www.cleaningchemicals.net.au/cleaning_chemicals.jpg
PHYSICAL
CONTAMINANTS
Physical contaminants
include foreign objects that
find their way into foods by
mistake
Common examples include
hair, nail polish, dirt, glass
or lubricants
http://www.nailpassion.com/famousf/delilah/wndelilah.jpg
http://s2.hubimg.com/u/766745_f260.jpg
http://2.bp.blogspot.com/_G1x9ljLyUUA/TJIFOmrfPqI/AAAAAAAAAQ4/F7BNwHraw5A/s1600/broken.jpg
http://imageshack.us/photo/my-images/100/zhapalangmotul6100syner.jpg/
FAMILY FINDS DEAD MOUSE IN
CHEESE
( O C T. 2 0 0 8 )
While slicing some cheese for his children, a father in western P.E.I. recently uncovered a
dead mouse in the middle of the block. "This would have been the very last thing I would have expected
to find… in a block of cheese, which I buy every time I do groceries," Deborah Atkinson of Miscouche, just
west of Summerside, said of her husband's discovery.
Atkinson said her family loved Maple Dale's Caribbean brand cheese from Ontario, which
has hot peppers and sun-dried tomatoes in it. A couple of weeks ago, while her husband was cutting
slices from the last block he bought in Summerside, he gave his four-year-old daughter a couple of
pieces to munch on. He made the unpleasant discovery a few cuts later. "Obviously he cuts it in little
squares because our children are three and four," said Atkinson. "He got to just about the middle and as
he cut, he noticed what looked like fur.“ He immediately took the cheese, a few pieces already gone,
from the children. They hadn't eaten any of the cheese from near the mouse, and they didn't get sick.
The Atkinsons gave the cheese to the Canadian Food Inspection Agency. 'We do live in a
real world and it happened.'— Keith Henry, Maple Dale Cheese. The CFIA immediately recalled about
300 blocks of the cheese from stores in eastern Canada. It did not issue a public recall, because it did not
believe there was a health risk to the general public.
The agency believes the mouse did not originate inside the cheese factory, but rather was
brought in with some of the added ingredients, perhaps the jalapeno peppers. Maple Dale Cheese owner
Keith Henry told CBC News on Wednesday that employees are now triple-checking all ingredients
coming into the plant. "Thank heavens it is a rarity, but we do live in a real world and it happened, and it
is extremely unfortunate that it has happened," said Henry, from the company's office in Plainfield, in
eastern Ontario. CFIA officials acknowledged finding a mouse in cheese has a very high "ick" factor, but
said it is not likely to cause any health problems.
TWO WAYS TO
CONTAMINATE FOOD
DIRECT CONTAMINATION

Direct contamination is
contamination of raw food in
their natural setting

CROSS CONTAMINATION
Chicken naturally contains
salmonella
Organisms that are
transported from one
source to another usually
by handling or equipment

http://1.bp.blogspot.com/_m9ZNsJ9dFEk/R4b_ynIuwfI/AAAAAAAAARw/omrV16CFN8E/s400/chicken1.jpg
http://images.travelpod.com/users/jamish/1.1239607020.cooking-classe-lesson-1x-cross-contamination.jpg
Cutting raw meat and
vegetables on the same
cutting board
160 
When preparing food it F
is ESSENTIAL that
40 C
temperatures are
considered
Hot food must be kept 40  F
4 C
hot
Cold food must be kept
cold
http://www.skilven.com/blog/wp
content/uploads/2012/02/danger
-zone.gif
STAPHYLOCOCCAL
(STAPH)
COMMONLY
FOUND
In areas where there
are a lot of food
handlers
SYMPTOMS
Vomiting
Diarrhea
Tired feeling
Abdominal cramps
PREVENTION
Keep hot foods
hot/cold foods cold
The toxins are
destroyed by boiling or
heating foods in a
pressure cooker
CLEANLINESS CAN
PREVENT BECAUSE
THIS IS THE LEAST
DANGEROUS BACTERIA
SALMONELLA
COMMONLY
FOUND
Chicken
Eggs
Reptiles
SYMPTOMS
PREVENTION
Headache
Vomiting
Diarrhea
Abdominal cramps
Fever
Severe infection
can cause death
Wash raw foods
thoroughly
Keep hot foods
hot/cold foods cold
Keep hands,
counters and utensils
clean
BOTULISM
COMMONLY
FOUND
 Dented, bulging or
seeping cans
SYMPTOMS
Double vision
Inability to swallow
Speech difficulty
Progressive paralysis
of respiratory system
PREVENTION
Never taste , touch or
eat food that has come
from a can that looks
affected or that does not
look normal
Destroy food properly as
children and animals can
be affected
THIS IS THE MOST
DANGEROUS FOOD
BORNE-ILLNESS
CAUSING DEATH
OTHER SERIOUS
BACTERIA
E Coli
oCommonly found in water that is contaminated with human
or animal waste.
o Walkerton, Ontario is an example of a community that had
people die due to poor water cleansing
Listeriosis
oRecently Maple Leaf had a case due to poor cleaning of their
equipment. People died due to the poor sanitary condition
PERSONAL ATTIRE

As you prepare to cook, you must/must not wear:

A hairnet

An apron/chef jacket

No jewellery from elbow down

Closed toed shoes

No nail polish
http://www.915thebeat.com/Pics/Blogs/hairnet.JPG
http://www.phoenixbeautylounge.com/product_images/uploaded_images/
trend-pick-nail-polish-300.jpg
http://sikafootwear.ca/img/products/885Bxl.jpg
http://www.idem.co/wp-content/uploads/2011/09/j21.jpg
http://textileinnovations.com/images/Apron,%20white%20bib.jpg
PERSONAL HYGIENE

When preparing food it is extremely
important that you are clean !

Before starting, WASH your hands and
forearm using soap and hot water.

If at any time while cooking you have to
touch your face, hair, floor, door, etc., you
must rewash your hands.

Always be conscious of the
cleanliness of your hands
and forearms
http://www.cpso.on.ca/uploadedImages/downloads/cpsodocuments/miscellaneous/hand_washing.jpg
PERSONAL SAFETY

Please do not wander from your assigned lab.

Horseplay can cause accidents, please refrain !

When carrying knives, hold them with the point
facing to the ground.

Always announce when you are moving with a hot
item.

Use oven mitts when handling hot items.