Food Borne IllnessFoods 2

EstimatesFood Borne Illness Each Year in the United States•76 million people become ill •5,000 people die

Proper Handwashing1. Use water as warm

as you can stand.2. Later well using

soap.3. Rub hands together,

paying attention to areas between fingers and around nails.

4. Scrub all the way to the wrist for at least 20 seconds.

5. Rinse well under running water

6. Dry well with clean towel.

Five Food Borne Illnesses Salmonella Staphylococus E-coli Botulism Clostridium perfrengins

What You Need to Know Symptoms Source 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. Anaerobic: able to grow

w/o oxygen. Bacteria: single celled

microorganism. Canning: method of

preserving food. Cross contamination:

Contaminating one item with another.

Danger zone: between 40 and 140 degrees F.

Food borne Illness: caused by eating food that has been contaminated.

Fungi – Microscopic life forms.

Microorganism – microscopic life forms including bacteria and fungi.

Glossary Parasite – a plant or

animal which lives off another plant or animal.

Pathogen – any microorganism which can cause death.

pH – measures the acidity – less than 7 or alkalinity greater than 7 of a solution

Spoilage – the condition or process of decay of food.

USDA – the United States Department of Agriculture.

FDA – the Food and Drug Administration.

Virus – a life form smaller than bacteria that can cause disease

Wholesomeness: The overall health value of foods.