foodborne illness jennifer kitchen november 12, 2013
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Foodborne Illness
Jennifer KitchenNovember 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)
Shigella
OContamination 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)
Symptoms
OFeverOTirednessOWatery 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)
Listeria
OFound 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)
Symptoms
OFever 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 lower
OClean up spills right away OCook meats thoroughlyOStore foods safelyOChoose safer foodsO (CDC, 2013)
Food Safety
ORefrigerate food properlyOWash
O Hands _ Foods _ Preparation surfaces _ Utensils
OCook foods to proper internal temperature
OFollow storage and handling instructions
ODo not use foods if the packaging is damaged
O (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.
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