Transcript Food Borne Illnesses

Food Borne Illnesses
Contaminates in our
Food Supply
What is a Foodborne Illness?
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An infectious disease spread by consuming
contaminated foods and beverages.
There are over 250 known foodborne
diseases.
Can be caused by bacteria, viruses, parasites
or toxins produced by bacteria.
How do foods become
contaminated?
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Some foods will come from the store
containing small amounts of potentially
harmful microorganisms.
Not washing hands before cooking.
Storing food in the “danger zone” between
40° and 140°.
Not fully cooking contaminated foods.
Improperly thawing foods.
Not cooling foods quickly enough.
Not properly cleaning preparation surfaces.
Common Microorganisms that
cause foodborne illnesses.
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Campylobacter
Botulism
E-Coli
Listeria
Salmonella
Staphylococcus (Staph)
Hepatitis A
Campylobacter
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Caused by presence of bacteria in foods.
Symptom severity ranges from none at all to
death.
Symptoms last 2-5 days and include
diarrhea, abdominal cramping, nausea,
vomiting, fever, and tiredness.
Campylobacter
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Most commonly found in raw or undercooked
poultry, unpasturized milk, contaminated
water and poor hygiene after coming in
contact with human or animal feces.
Prevent illness by washing hands, cleaning
up after raw meats, cooking poultry and
meats thoroughly.
Botulism
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Toxin created by bacteria
Can be fatal if not treated quickly. Children
and elderly most susceptible.
Symptoms include double vision and
drooping eyelids, weak muscles, slurred
speech, dry mouth and difficulty
swallowing.
Symptoms appear 18-36 hours
after eating contaminated foods.
Botulism
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Most often found in home canned low acid
foods like asparagus, green beans, and corn.
Can survive environments with no oxygen
like tightly wrapped baked potatoes or herb
infused oils.
Prevent botulism by following strict hygienic
steps when home canning.
Do not store potatoes in foil
and refrigerate oils containing herbs.
E-Coli
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Illness cause by contact with E-coli bacteria
which is naturally found in the digestive track
of cattle and other animals.
Symptoms appear 2-5 days after eating
contaminated foods and last up to 8 days.
Symptoms include nausea,
severe abdominal cramps,
bloody stools, diarrhea, and
fatigue.
E-Coli
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Found in undercooked hamburger, salami,
alfalfa sprouts, lettuce, unpasteurized milk or
apple cider, and contaminated water.
Can also get E-coli from drinking
underchlorinated swimming pool
water, direct contact with sick
person, or poor hygiene.
Prevent by washing hands, fully cooking
meats, avoiding unpasteurized beverages,
and washing raw fruits and vegetables.
Listeria
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Bacteria found through out nature especially
in animal digestive tracks.
Symptoms include fever, convulsions, chills,
backache, headache, diarrhea, and vomiting.
Symptoms may appear 1 day -3 months after
eating contaminated foods.
Pregnant women are particularly
susceptible to Listeria.
Listeria
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May be found in unpasteurised milk, raw
vegetables, soft cheeses, and lunch meats.
Prevent by keeping foods out of the danger
zone, properly store foods, reheat foods to
140° or higher, and wash hands.
Salmonella
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Bacteria causes 40,000 cases of
salmonellosis annually in the United States.
Symptoms include diarrhea, fever, abdominal
cramps and headache.
Symptoms last 4-7 days.
Found in raw poultry, eggs,
beef and unwashed fruits
and vegetables.
Salmonella
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Cross contamination is one of the most
common ways Salmonella is spread.
To prevent salmonellosis do not eat foods
containing raw eggs.
Cook meats and eggs to
an internal temperature of 180°.
Wash hands after touching raw meats.
Use different cutting boards and knives for
fresh and raw foods.
Staphylococcus (Staph)
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Bacteria produces toxins which make us sick.
Symptom onset between 1-6 hours after
eating contaminated foods.
Physical symptoms include vomiting,
diarrhea, nausea, headaches, and cramping
that last between 1-3 days.
Staphylococcus (Staph)
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Found in any improperly handled foods. Most
likely to be found in meats, poultry or eggs.
Also found in tuna, egg, chicken, potato, or
pasta salads. Milk, custards, and other
dairy products are susceptible.
Prevent by washing hands and keeping foods
out of the danger zone.
Hepatitis A
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Caused by hepatitis A virus that
affects the liver.
Symptoms include fever, tiredness, loss of
appetite, nausea, abdominal discomfort and
jaundice (yellow skin).
Symptoms appear, on average, 30 days after
contact. Hepatitis A will
stay in your blood stream
for up to 6 months.
Hepatitis A
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Virus enters through the mouth and multiples
in the body and is spread by not properly
cleaning hands after going to the bathroom.
Found in any foods touched by infected
hands. Can also be spread by flies. Shellfish
found in contaminated water can also carry
hepatitis A virus.
Can be prevented by properly washing
hands.
Keys to Prevention
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WASH YOUR HANDS.
Fully cook foods.
Wash raw fruits and vegetables.
Clean kitchen area and tools.
Store foods at proper temperature.
Do not eat foods that were stored between
40-140° for more than 4 hours.