foodborne illness

Foodborne IllnessJennifer Kitchen

November 12, 2013

Foodborne IllnessO Food Poisoning!

O 6 Common BacteriaO 3 Common ToxinsO Reportable Conditions

O Shigella O symptoms and prevention

O ListeriaO symptoms and prevention

O Food SafetyO The Right Way to Wash Your Hands!

Food Poisoning!

OFoodborne illness Ounsafe storage, handling, or

preparationO (Schlenker & Roth, 2011)

Oeating foods that contain Obacterial toxins Oviral, chemical, or toxic substancesO (Frazier and Dryzmkowski, 2009)

6 Common Bacteria that Cause Foodborne Illnesses

OE. coli 0157:H7OSalmonellaOCampylobacterOVibrioOShigellaOListeriaO (Schlenker & Roth, 2011)

3 Most Common Toxins Found in Food

OStaphylococcus aureusOClostridium botulinumOClostridium perfringens O (Schlenker & Roth, 2011)

CONDITIONS REPORTABLE BY ALL HEALTH CARE

PROVIDERS IN COLORADOOBotulism (Clostridium botulinum)OShigellosisOListeriosisOSalmonellosisOE. coli 0157:H7 OShiga toxin-producing E.coliOGroup OutbreaksO (Colorado Department of Public Health and Environment (CDPHE), 2012)

ShigellaOContamination by food handlers OVegetables grown in sewage

contaminated fields OFood contaminated by flies ODrinking or swimming in

contaminated waterO (National Institute of Allergy and Infectious Disease (NIAID), 2012)

SymptomsOFeverOTirednessOWatery or bloody diarrheaONausea and vomitingOAbdominal painO (NIAID, 2012)

PreventionOWash hands with soap and water

OBefore preparing foods and beveragesOAfter using the bathroom OAfter changing diapers

ODisinfect diaper-changing areas OHelp young children wash their hands

carefully OAvoid swallowing swimming waterO (NIAID, 2012)

ListeriaOFound in soil and water and on animals OEating contaminated food OListeria hides in many foods

OFound in a variety of raw foodsOCan form on cooked foodsOEven found in processed/packaged

foodsO (CDC, 2013)

SymptomsOFever OChills OMuscle aches OStiff neckO (CDC, 2013)

PreventionORinse raw produce thoroughly OAvoid cross-contaminationOKeep kitchen clean and safeOUse a refrigerator thermometer

O keep fridge at 40°F or lower _ keep freezer 0°F or lowerOClean up spills right away OCook meats thoroughlyOStore foods safelyOChoose safer foodsO (CDC, 2013)

Food SafetyORefrigerate food properlyOWash

O Hands _ Foods _ Preparation surfaces _ UtensilsOCook foods to proper internal

temperatureOFollow storage and handling instructionsODo not use foods if the packaging is

damagedO (Schlenker & Roth, 2011)

The Right Way to Wash Your Hands

OWet hands with clean running waterOApply soapORub hands together to make lather OScrub wellOContinue rubbing your hands for at

least 20 seconds. ORinse hands well under running water.ODry hands using a clean towel or air dryO (CDC, 2013)

ReferencesO Center for Disease Control and Prevention. (2010). Estimates of Foodborne

Illness in the United States. Retrieved from http://www.cdc.gov/foodborneburden/index.html

O Center for Disease Control and Prevention. (2013). Wash your Hands. Retrieved from http://www.cdc.gov/features/handwashing/

O Center for Disease Control and Prevention. (2013). Listeria (Listeriosis). Retrieved from http://www.cdc.gov/listeria/index.html

O Colorado Department of Public Health and Environment. (Nov. 30, 2012).Colorado Board of Health Conditions Reportable by All Physicians and Health Care Providers in Colorado. Retrieved from http://www.colorado.gov/cs/Satellite/CDPHE-DCEED/CBON/1251624735712

O Frazier, M. S., and Dryzmkowski, J. W. (2009). Essentials of Human Diseases and Conditions (4th Ed.). St. Louis, MO: Saunders Elsevier Inc.

O National Institute of Allergy and Infectious Diseases. (2012). Shigellosis. Retrieved from http://www.niaid.nih.gov/topics/shigellosis/Pages/shigellosis.aspx

O Schlenker, E. and Roth, S. (2011). Williams’ Essentials of Nutrition and Diet Therapy. Missouri; Elsevier Mosby.