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FOODBORNE ILLNESS. Mrs. Pereira Essentials of Cooking. Foodborne Illness. The World Health Organization (2011) defines foodborne illness as a preventable public health problem by agents that enter the body through eating contaminated food and water. - PowerPoint PPT Presentation

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FOOD BORNE ILLNESSES

FOODBORNE ILLNESSMrs. PereiraEssentials of Cooking

1Foodborne Illness The World Health Organization (2011) defines foodborne illness as a preventable public health problem by agents that enter the body through eating contaminated food and water.

These diseases can either be infectious or toxic in nature.

2Incidence of Foodborne Illnesses Each year in the United States, 31 known foodborne pathogens cause:

9.4 million illnesses55, 961 hospitalizations1,351deaths

Scallen, E., et al, 2011

3Categoriesof Foodborne PathogensViruses

Bacteria

Parasites

Toxins

The most common culprits of food borne illnessesCampylobacter second most common bacterial cause of diarrhea in the U.S.

Norovirus leading viral cause of diarrhea in the U.S.

Salmonella most common bacterial cause of diarrhea in the U.S. and most common cause of foodborne deaths

CDC, 2010

5The most common culprits of food borne illnessesE coli/STEC produces a deadly toxin and causes 73,000 cases of foodborne illness/yr in the U.S.

Clostridium botulinum produces a toxin that causes life threatening illness that can compromise breathing

CDC, 2010

6At risk populationsElderly

Persons with chronic diseases

Young Children

Infants

Unborn babies

Pregnant women

Thobaben, 2010NDDIC, 2007

7Signs/Symptoms and Sources of pathogens (organisms)OrganismSigns/SymptomsOnset after ingestionFood sourceNorovirusNausea, vomiting, abdominal cramping, diarrhea, fever, headache2-5 daysRaw undercooked poultry, unpasteurized milk, contaminated waterSalmonellaDiarrhea, fever, abdominal cramps, vomiting6-48 hours Eggs, poultry, meat, unpasteurized milk or juice, cheese, contaminated fruits and vegetablesCampylobacterDiarrhea, cramping, fever, vomiting, diarrhea with or without blood2-5 daysRaw undercooked poultry, unpasteurized milk, contaminated waterE coliWatery diarrhea, abdominal cramps, some vomiting1-3 daysWater or food contaminated with human fecesClostridium perfringensIntense abdominal cramps, watery diarrhea 8-17 hoursMeats, poultry, gravy, dried, or precooked foods, time and/or temperature abused foodsClostridium botulinumVominting, diarrhea, blurred vision,, difficulty swallowing, muscle weakness, and can lead to respiratory failure and death12-72 hoursImproperly canned foods, fermented fish, baked potatoes in aluminum foil; honey should not be fed to children

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