Foodborne Illness› A diesease transmitted to people by food.

Foodborne Illness Outbreak› Two or more people get the same illness

after eating the same food.

Costs the United States BILLIONS of dollars each year!!

48 million reported cases of foodborne illness in the United States each year. › The Centers for Disease Control and

Prevention (CDC) 2011 estimates› These estimates are severe drops from

previous years

128,000 require hospitalization and 3,000 end in death

Food that has been exposed to any thing physical, chemical or biological (pathogens).› Pathogens are not detectable by

sight, smell or taste.› Pathogens – Harmful, disease

causing bacteria

Damage to the edible quality of food

Often detected by sight, smell or taste

Physical Chemical Biological

Occurs when objects such as dirt, hair, nails, staples, metal shavings, glass, fruit pits or other objects enter food.

Hair

Nails

Glass

Do not use glass to scoop ice. Use only commercial food-grade plastic or metal scoops.

Do not chill any glasses or any food items in ice that will be used for foods.

Place and maintain protective shields on lights over food storage and preparation areas.

Clean can openers before and after each use.

Remove staples, clips and similar items from food containers.

Occurs when hazards such as pesticides, food additives, cleaning products and toxic metals enter the food.

Keep food covered. Wash all fruits and vegetables. Use only food-grade containers.

Avoid lead, copper, and zinc

Follow label directions when storing and using chemicals.

Store chemicals in their original containers.

Store chemicals away from food and food surface contact areas.

Caused by disease-causing micro-organisms, certain plants and fish which carry poisons.

Bacteria Spores Viruses Parasites Fungi Molds

Aerobic Needs Oxygen To Survive

Anaerobic Does Not Need Oxygen To

Survive

Faculative Can Survive With or Without

Oxygen

Pathogenic: (infectious, disease causing)› Samonella spp.

They feed on Potentially Hazardous Food and multiply quickly (every 20 minutes).

Toxigenic: (poisonous) Bacteria that produce toxins as they

multiply, die and break down. E. coli and Clostridium botulinum

Thick walled protective shell around a bacteria.

Leading cause of foodborne illness Viruses are the smallest and

simplest life form known. Unlike bacteria, viruses are not

complete cells and do not reproduce in food, but in human intestines.

Like bacteria, some viruses may survive cooking or freezing. Hepatitus A and Norovirus

People carry viruses in their feces and can transfer them to their hands after using the restroom. Food can become contaminated if hands are not washed the right way!

Good Personal Hygiene

Micro-organisms that need a host to survive.› Trichinella Spirales

Trichinosis – disease that causes painful abdominal and muscular cramps

Micro-organisms that range from single-celled plants to mushrooms.› Air, soil, plants, water, and

some foods Mold and yeast

Cells that are usually microscopic.

Mold colonies may be seen as fuzzy growth.

Mainly caused by food spoilage May produce toxins Illness, infections, allergic

reactions

Food Acidity Time Temperature Oxygen Moisture

High-protein foods are likely to be already contaminated or may be easily contaminated later.› Carbohydrates, such as baked potatoes, and proteins, such as beef

Acidity is measured from 0 (very acid)14 (very alkaline)

PHF 4.6 – 7.0 Acid retards bacterial

growth› Lemons=a lot of acid› Chicken and Cooked corn-little acid

Potentially hazardous foods should not be in the Danger Zone for more than 4 hours total.

DANGER ZONE 40o – 140o

F DANGER ZONE

Bacteria grows most rapid

Aerobic Needs Oxygen To Survive

Anaerobic Does Not Need Oxygen To

Survive

Faculative Can Survive With or Without

Oxygen

PHF have a water activity of 0.97 – 0.99

Water activity level of 0.85 is not considered potentially hazardous

Reduce water activity levelFreezingDehydratingAdding sugar or salt

Transfer of harmful substances or disease-causing micro-organisms to food, food-contact surfaces.

SAFETY CONTROLS Avoid working with raw and

cooked foods Thoroughly clean surfaces after

each use Proper hand-washing Do not touch dirty and clean

dishes at same time

Pies

Raw Roast Beef

Raw Chicken

Salad

Pies

Raw Roast Beef

Raw Chicken

Salad

Pies

Raw Roast Beef

Raw Chicken

Salad

Pies

Raw Roast Beef

Raw Chicken

Salad

Pies

Raw Roast Beef

Raw Chicken

Salad

Use warm water to moisten hands Apply soap Rub hands and forearms briskly

for at least 20 seconds. Scrub between fingers and clean nails› Sing “Happy Birthday” twice

Rinse thoroughly under running water

Dry hands and arms using a single use paper towel or hot air dryer

HotCold Water

SoapSingle

UseTowels

TrashReceptacle

Refrigerator Cooking Microwave Cold Running Water - >

70o

IN RECENT YEARS THERE HAVE BEEN NUMEROUS INCIDENTS OF FOODBORNE ILLNESS MAKING NATIONAL AND INTERNATIONAL HEADLINES. SELECT ONE EPISODE, AND WRITE TWOTWO PARAGRAPHS ON IT, DESCRIBING THE SOURCE OF THE PROBLEM, THE IDENTITY OF THE PATHOGEN, THE NUMBER OF PEOPLE AFFECTED, AND THE STEPS TAKEN TO RECTIFY THE SITUATION.