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Food Borne Illness

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					Food Borne Illness
      Foods 2
Estimates
Food Borne Illness Each Year in the United States
•   76 million people become ill
•   5,000 people die
Proper Handwashing
1.   Use water as warm     4.   Scrub all the way to
     as you can stand.          the wrist for at least
2.   Later well using           20 seconds.
     soap.                 5.   Rinse well under
3.   Rub hands together,        running water
     paying attention to   6.   Dry well with clean
     areas between              towel.
     fingers and around
     nails.
Five Food Borne Illnesses
   Salmonella                   What You
   Staphylococus                 Need to Know
   E-coli                         Symptoms
   Botulism                       Source
   Clostridium perfrengins        Prevention
Salmonella
   Onset – 5 to 72 hours
   Symptoms
          Diarrhea
          Abdominal Pain
          Chills
          Fever
Salmonella
   Typical Foods:
       Raw or undercooked eggs
       Raw milk
       Undercooked meat and poultry
   Contamination Sources
       Infected food handler
       Animals
       Human feces
Salmonella
   Prevention:
       Cook eggs
       Cook meat and poultry thoroughly
       Pasteurize milk
Staphylococcus aureus
   Onset - 1 to 6 hours

   Symptoms:
       Nausea
       Vomiting
       Diarrhea
       Cramps
Staph
   Typical Foods:
       Ham, meat, poultry products
       Cream filled pastries
       Cheese, potato and meat salads
   Contamination Source:
       Handlers with a sore throat
       Handlers with an infected cut
Staph
   Prevention:
       Thorough heating and rapid cooling of foods
Escherichia Coli – E-Coli
   Also know as 0157:H7
   Onset: 12-72 hours

   Symptoms:
       Diarrhea
       Fever
       If severe, bloody diarrhea
E-Coli
   Typical Foods:
       Undercooked ground beef and meats
       Unpasteurized milk
       Cheese
   Contamination Source:
       Intestianl tract of animal
E-Coli
   Prevention:
       Cook meats thoroughly
       Pasteurize milk
    Colstidium botulinium - Botulism
   Onset: 12-36 houts

   Symptoms:
       Fatigue
       Weakness
       Double vision, slurred speech
       Respiratory failure, sometimes death
Botulism
   Typical Foods:
       Vegetables and fruits
       Meat fish and poultry products
   Contamination Source:
       Improperly canned food products, especially low
        acid type foods like mushrooms, potatoes, meats
        etc.
Botulism
   Prevention:
       Thorough heating and rapid cooling of foods
       Proper canning procedures
Clostridium Perfringens
   Onset: 8-22 hours

   Symptoms:
       Diarrhea
       Cramps
       Rarely nausea or vomiting
Clostridium
   Typical Foods:
       Cooked meat and poultry


   Contamination Sources:
       Soil
       Raw foods
Clostridium
   Prevention:
       Thorough heating and rapid cooling of foods.
Glossary
   Aerobic: needs oxygen.       Danger zone: between 40
   Anaerobic: able to grow       and 140 degrees F.
    w/o oxygen.                  Food borne Illness:
   Bacteria: single celled       caused by eating food that
    microorganism.                has been contaminated.
   Canning: method of           Fungi – Microscopic life
    preserving food.              forms.
   Cross contamination:         Microorganism –
    Contaminating one item        microscopic life forms
    with another.                 including bacteria and
                                  fungi.
Glossary
   Parasite – a plant or             Spoilage – the condition or
    animal which lives off             process of decay of food.
    another plant or animal.          USDA – the United States
   Pathogen – any                     Department of Agriculture.
    microorganism which can           FDA – the Food and Drug
    cause death.                       Administration.
   pH – measures the acidity         Virus – a life form smaller
    – less than 7 or alkalinity        than bacteria that can
    greater than 7 of a solution       cause disease
                                      Wholesomeness: The
                                       overall health value of
                                       foods.

				
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posted:12/21/2011
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