Transcript Food Safety Implication

Foodborne Illness
Foodborne illness
• Infection or intoxication caused by the transfer
of microbial or chemical contaminants
(substances that spoil or infect) from food or
drinking water to a human. In most cases, the
contaminants are bacteria, parasites, or
viruses.
Foodborne Illness Stats
• The following statistics are estimates based on
reported cases of foodborne illnesses in the
United States:
• Gastrointestinal illnesses caused by foods
48,000,000
• Diseases caused by food and resulting in
hospitalizations 128,000
• Deaths 3,000
• -- Centers for Disease Control and Prevention
(CDC)
How sick can I get from eating
contaminated food?
• There are many variables. Your age, general
health, and how much contaminated food you
ate are all factors. The most common
symptoms are diarrhea, nausea, vomiting, and
abdominal pain, but you don't necessarily get
all the symptoms. At-risk people can become
very ill and can even die from foodborne
illness because their immune systems are less
able to fight off the bacteria.
Can the symptoms of foodborne
illness be mistaken for the flu?
Yes. Foodborne illness often shows itself as flulike symptoms such as nausea, vomiting,
diarrhea, or fever, so many people may not
recognize that the illness is caused by bacteria
or other pathogens in food.
Experts from the Centers for Disease Control
and Prevention (CDC) report that many of the
intestinal illnesses commonly referred to as
stomach flu are actually caused by food-borne
pathogens. People do not associate these
illnesses with food because the onset of
symptoms often occurs 2 or more days after
the contaminated food was eaten.
Food Safety
A system to ensure that illness or harm will not
result from eating food.
Everyone along the farm-to-table continuum farm (production), processing, transportation,
retail, and table (home) - plays a role in keeping
our nation's food supply safe.
Farm-to-Table Continuum
A multi-step journey that food travels before it is
consumed.
Bacteria (plural) or Bacterium
(singular)
Single-cell, independently-replicating
microorganisms that lack a membrane-bound
nucleus and other organelles.
• Harmful Bacteria: Pathogenic bacteria - those
that are harmful - cause disease. They have the
ability to cause disease by invading human tissue
or producing toxic substances that can alter
normal body functions.
• Ex: pneumonia, staph, strep, foodborne illness
Fungus (singular) or Fungi (plural)
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Simple plants called that lack chlorophyll (the green coloring that
plants use to make food). Because fungi lack chlorophyll, they
cannot produce their own food. Therefore, they must take
carbohydrates, proteins, and other nutrients from the animals,
plants, or decaying matter on which they live. They include:
Yeast - single-cell fungi; can cause skin infections;
Mushrooms - multi-cell fungi;
Molds and Mildew - multi-cell fungi; mold and mildew spores are
allergens (substances that induce allergies);
Smuts - Disease-causing fungi of corn, wheat, and onion; and
Rusts - Disease-causing fungi of wheat, oats, beans, asparagus,
snapdragon, and hollyhock
Parasite
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A plant or animal that lives on or in another
plant or animal, while making no beneficial
contribution to that host.
• Some Examples of Parasites That May
Contaminate Food Are: Trichinella spiralis
(trichinosis), which can be found in pork and
Anisakis roundworm, which can be found in
fish.
Virus
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A non-cellular particle that consists minimally of protein or
nucleic acid (DNA or RNA). In order to survive, it must
replicate inside another cell, such as a bacterium or a plant
and animal cell.
• Food Safety Implication: Food serves as a transportation
device to get viruses from one host to another. Once the
contaminated food is eaten, a virus can multiply in living
cells and cause foodborne illness in humans.
• Transferred by food handler, contaminated water, seafood,
cross contamination
• Hepatitis A, norovirus, rotovirus
pathogen
• Pathogen
Any microorganism that is infectious or toxigenic
and causes disease. Pathogens include parasites,
viruses, and some fungi/yeast and bacteria.
• Food Safety Implication: If food is not properly
handled, pathogens can contaminate food and
cause foodborne illness when the food is eaten.
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Perishable
Food that is subject to decay, spoilage or growth of
pathogenic bacteria unless it is properly refrigerated or
frozen.
Food Safety Implication: Perishable foods can spoil quickly
and become unsafe to eat if they are not properly stored.
Perishable Foods Include:
Dairy Products
Produce
Meat
Seafood
Poultry