food borne illnesses. staph general facts: not destroyed by heat. keep foods out of danger zone....
TRANSCRIPT
![Page 1: Food Borne Illnesses. Staph General Facts: Not destroyed by heat. Keep foods out of danger zone. Bacteria thrives at room temperature. Sources/Causes:](https://reader036.vdocuments.mx/reader036/viewer/2022082713/5697c0081a28abf838cc6871/html5/thumbnails/1.jpg)
Food Borne Illnesses
![Page 2: Food Borne Illnesses. Staph General Facts: Not destroyed by heat. Keep foods out of danger zone. Bacteria thrives at room temperature. Sources/Causes:](https://reader036.vdocuments.mx/reader036/viewer/2022082713/5697c0081a28abf838cc6871/html5/thumbnails/2.jpg)
Staph
General Facts: Not destroyed by heat. Keep foods out of danger zone. Bacteria thrives at room temperature.
Sources/Causes: Human body, nasal passages, open wounds, coughing and sneezing
Symptoms: Nausea, diarrhea, vomiting, stomach cramps
Prevention: Cover mouth/nose when coughing or sneezing, wash hands often. Wear band aids
Occurs 8-12 hours after eating
Can last 2 days
![Page 3: Food Borne Illnesses. Staph General Facts: Not destroyed by heat. Keep foods out of danger zone. Bacteria thrives at room temperature. Sources/Causes:](https://reader036.vdocuments.mx/reader036/viewer/2022082713/5697c0081a28abf838cc6871/html5/thumbnails/3.jpg)
Clostridium Perfringens
General Facts: “Banquet Germs”, most outbreaks happen at restaurants, picnics, and banquets. Thrive at room temperature.
Causes/Sources: Polluted waters and unwashed fruits and veggies. Also dust that settles on food
Symptoms: Stomach pain and discomfort
Prevention: Keep foods out of danger zone. Wash fruits and veggies.
Occurs 4-22 hours after eating
Lasts 1 day
![Page 4: Food Borne Illnesses. Staph General Facts: Not destroyed by heat. Keep foods out of danger zone. Bacteria thrives at room temperature. Sources/Causes:](https://reader036.vdocuments.mx/reader036/viewer/2022082713/5697c0081a28abf838cc6871/html5/thumbnails/4.jpg)
Hepatitis A
General Facts: Most people recover completely and do not have lasting liver damage.
Causes/Sources: Food handled by someone with the virus. Raw shellfish, salads, and contaminated water
Symptoms: Loss of appetite, fatigue, mild fever, muscle and join aches, nausea, vomiting, and abdominal pain
Viral
Occurs 2-6 weeks after eating
Can last from weeks to several months
![Page 5: Food Borne Illnesses. Staph General Facts: Not destroyed by heat. Keep foods out of danger zone. Bacteria thrives at room temperature. Sources/Causes:](https://reader036.vdocuments.mx/reader036/viewer/2022082713/5697c0081a28abf838cc6871/html5/thumbnails/5.jpg)
Trichinosis
General Facts: Caused by parasitic round worms. When ingested they pass through the tract to invade other tissues such as muscle.
Causes/Sources: Raw or undercooked meat such as pork, bear, walrus, and horse.
Symptoms: Diarrhea, abdominal pain, fatigue, nausea, vomiting, high fever, and muscle pain.
Prevention: Cook meat (pork) to safe temperatures.
Occurs 1-2 days after eating
How long it lasts depends on the amount of larvae consumed.
![Page 6: Food Borne Illnesses. Staph General Facts: Not destroyed by heat. Keep foods out of danger zone. Bacteria thrives at room temperature. Sources/Causes:](https://reader036.vdocuments.mx/reader036/viewer/2022082713/5697c0081a28abf838cc6871/html5/thumbnails/6.jpg)
Botulism
General Facts: Strongest type of food poisoning. Bacteria will grow even if there is no oxygen. Over half the cases are fatal.
Causes/Sources: Raw fish, improperly processed home canned foods.
Symptoms: Double vision, inability to swallow, and paralysis.
Occurs 4-36 hours after eating
Will last
![Page 7: Food Borne Illnesses. Staph General Facts: Not destroyed by heat. Keep foods out of danger zone. Bacteria thrives at room temperature. Sources/Causes:](https://reader036.vdocuments.mx/reader036/viewer/2022082713/5697c0081a28abf838cc6871/html5/thumbnails/7.jpg)
E. coli
General Facts: Can cause death in children and the elderly
Causes/Sources: Raw or undercooked beef, and unpasteurized milk.
Symptoms: Nausea, vomiting, stomach cramps, bloody diarrhea
Prevention: Cook meet thoroughly
Occurs 12-72 hours after eating
Lasts for 4-10 days
![Page 8: Food Borne Illnesses. Staph General Facts: Not destroyed by heat. Keep foods out of danger zone. Bacteria thrives at room temperature. Sources/Causes:](https://reader036.vdocuments.mx/reader036/viewer/2022082713/5697c0081a28abf838cc6871/html5/thumbnails/8.jpg)
Listeriosis (Listeria)
General Facts: Affects older adults, pregnant women, infants and adults with compromised immune systems.
Causes/Sources: Fresh fruits and veggies, raw and undercooked pork and poultry, rash fish, soft cheese, and unpasteurized milk.
Symptoms: Fever, headache, nausea, vomiting, abdominal pain, and diarrhea
Prevention: Thoroughly cook meat, clean raw fruits and veggies, keep uncooked meats and poultry separate from veggies and cooked foods.
Occurs 48-72 hours after eating
Lasts for
![Page 9: Food Borne Illnesses. Staph General Facts: Not destroyed by heat. Keep foods out of danger zone. Bacteria thrives at room temperature. Sources/Causes:](https://reader036.vdocuments.mx/reader036/viewer/2022082713/5697c0081a28abf838cc6871/html5/thumbnails/9.jpg)
Salmonella
General Facts: Over 2000 types of this bacteria are killed by cooking
Causes/Sources: Undercooked chicken, cross contamination, eggs, and unpasteurized milk and juices.
Symptoms: Sever headache, nausea, vomiting, abdominal pain, diarrhea, fever
Prevention: Cook poultry thoroughly, wash hands often, prevent cross contamination.
Occurs 8-12 hours after eating
Lasts for 2-3 days