Foodborne Illnesses
Miss Povse Foodborne Illnesses
A foodborne illness is a disease that is carried or transmitted to people by food. It is caused by microorganisms (small living beings) that can only be seen with a microscope. Commons Symptoms of Foodborne Illnesses
Diarrhea Abdominal cramps Vomiting Fever Severe dehydration Chills Headache Classifications of Microorganisms
Bacteria Viruses Parasites Fungi Requirements for Micro-organism Growth
Acronym: FAT TOM Food Acidity Time Temperature Oxygen Moisture Foods for Micro-organism Growth
Provides nutrients for micro-organisms to grow on (proteins and carbohydrates) Examples: Meats, poultry, dairy products, eggs, potatoes, rice and noodles. Acidity for Micro-organism Growth
Grow best in foods that are neutral Neutral = a pH of 7. (A pH scale is 0-14.0) 0-7pH = Acidic 7.0-14.0= Alkaline Temperatures for Micro-organism Growth
Foodborne Illnesses grow well between 41 degrees Fahrenheit and 140 degrees Fahrenheit. This range is called the Temperature Danger Zone. Time for Micro-organism Growth
Organisms need time to grow. If contaminated food remains in the temperature danger zone for two hours or more, microorganisms can grow to a high enough level to make a person sick. Oxygen for Micro-organism Growth
Different oxygen requirements for growth Aerobic-requires oxygen Anaerobic- no oxygen Facultative- with or without oxygen
Moisture for Micro-organism Growth
Grows well in moist foods. Salmonella
Bacteria
Causes of Salmonella
Caused when consuming and coming into contact with water, soil, insects, domestic and wild animals that are contaminated with the Salmonella bacteria. Is found in the intestinal tracts of humans. Foods Associated with Salmonella
Poultry and eggs Dairy products Beef Seafood Tofu Melons Tomatoes Raw sprouts Fresh produce Key Symptoms of Salmonella
Diarrhea Abdominal cramps Vomiting Fever Severe dehydration Chills Headache * The severity of these symptoms depends upon the health of the person and the amount of bacteria consumed. Treatment of Salmonella
Antibiotics are used to kill the bacteria. Prevention of Salmonella
Cook raw beef, poultry and eggs to the required minimum internal temperature. Minimize cross-contamination between raw meat and poultry and ready-to-eat food. Exclude food handlers from working in the establishment if they have been diagnosed with Salmonella. Listeria
Bacteria
Causes of Listeria
Consuming raw or undercooked meat Consuming unpasteurized milk & milk products Cross-contamination Consuming expired food Foods Associated with Listeria
Raw meat Unpasteurized milk & milk products Raw leafy vegetables Ready-to-eat food – Examples include: Deli meats, hot dogs & soft cheeses Key Symptoms of Listeria
Appears 12 hours to 70 days after consuming the bacteria Lasts indefinitely; may develop into a more serious illness High death rate in people with bad immune systems. Pregnant women are especially vulnerable to Listeria. – May cause spontaneous abortion of the fetus for women in their third trimester Treatment of Listeria
Intravenous catheter (IV) treatment of antibiotics in the hospital. Prevention of Listeria
Discard any product that has passed its use- by or expiration date. Avoid using unpasteurized dairy products. Cook raw meat to required minimum internal temperatures. Prevent cross-contamination between raw or undercooked and ready-to-eat food. Botulism
Bacteria Causes of Botulism
Improperly canned food Temperature-abuse Foods Associated with Botulism
Improperly canned food Reduced-oxygen-packaged (ROP) food Temperature-abused vegetables such as baked potatoes & untreated garlic & oil mixtures. Vaccum-packed food/tightly wrapped food Symptoms of Botulism
Nausea and vomiting Constipation or diarrhea Later symptoms: – Weakness – Double vision – Difficulty speaking & swallowing Appears within 18-36 hours but lasts as few as 4-8 hours. Fatal in 3-10 days if not treated! Treatment of Botulism
Vomiting or enemas to remove the contaminated foods, or anti-toxin treatment if treated early. Recovery may take many weeks. Fatigue and shortness of breath may persist. Prevention of Botulism
Hold, cool and reheat food properly. Inspect canned food for damage. Shigella
Bacteria Causes of Shigella
When food handlers fail to wash their hands after using the restroom. Flies transferring the bacteria from feces to food. It is only necessary to consume a small amount of Shigella to become ill. IMPROPER HYGEINE! Foods Associated with Shigella
Food that is easily contaminated by hands, such as salads containing potentially hazardous food. Food that has made contact with contaminated water, such as produce. Symptoms of Shigella
Bloody diarrhea Abdominal pain and cramps Fever (occasionally) High levels of bacteria can be found in the feces of people with shigella for weeks after the symptoms have ended. Treatment of Shigella
Replacing lost fluids from diarrhea Antibiotics in severe cases Prevention of Shigella
Wash hands when necessary Control flies inside & outside of the establishment Exclude food handlers from working in the establishment if they have: – Diarrhea – Have been diagnosed with Shigella
Norovirus
Virus Causes of Norovirus
By consuming food & water contaminated with the virus Infected food handlers touching food with fingers containing feces. Foods Associated with Norovirus
Ready-to-eat food Shellfish contaminated by sewage
Symptoms of Norovirus
Vomiting Diarrhea Nausea Abdominal cramps Treatment of Norovirus
No medication will kill norovirus. Treatment consists of managing symptoms while the body fights the infection. Eat bland (non-flavorful) foods, avoid caffeine and get plenty of rest and liquids. Prevention of Norovirus
Exclude food handlers with diarrhea and vomiting from the establishment. Exclude employees who have been diagnosed with norovirus from the establishment. Wash hands properly Purchase shellfish from approved, reputable venders. Hepatitis A
Virus Causes of Hepatitis A
Infected food handlers touching food or equipment with fingers containing feces By consuming food and water contaminated with the virus
Foods Associated with Hepatitis A
Milk & milk products Fruit & fruit juices Salads Vegetables Any food that is not heated after preparing Raw & partially cooked shellfish Ready-to-eat food, including: – Deli meat – Produce – Salads Symptoms of Hepatitis A
Fever (mild) General weakness Nausea Abdominal pain Jaundice *An infected person may not show symptoms for weeks, but can be very infectious. Treatment of Hepatitis A
Treatment consists of managing symptoms. Eat bland foods (non-flavorful) Avoid caffeine Get plenty of rest and liquids Prevention of Hepatitis A
Wash hands properly Exclude contaminated employees Minimize bare-hand contact with ready- to-eat food. Purchase shellfish from approved, reputable venders.
Staph
Bacteria
Causes of Staph
It is often transferred to food when people carrying the bacteria touch their hair, nose, throat and sores then handle food before washing their hands. Foods Associated with Staph
Salads containing potentially hazardous food (eggs, tuna, chicken, macaroni) Deli meats Reheated foods Ham & other meats Sandwiches Poultry & eggs Potato salad Milk & dairy products Symptoms of Staph
Nausea Vomiting and retching (attempting to vomit) Abdominal cramps Headache and muscle cramping Changes in blood pressure & pulse rate Treatment of Staph
Antibiotic treatment In severe cases surgery Prevention of Staph
Wash hands when necessary, especially after touching the hair, face or body. Properly cover cuts on hands and arms. Restrict food handlers with infected cuts on hands or arms from working with or around food and food equipment. Preventing Bacteria Growth in Food
Minimize the time food spends in the temperature danger zone. Cook, hold and cool food properly. Suspected Cases of Foodborne Illness Preserve the Evidence
Make a list of: – All foods eaten in the last 24-48 hours – Type of food – Date and time consumed – Where the food was eaten – When symptoms occurs Preserve the Evidence
Wrap and mark any uneaten portions of the food. Save any unopened packages of the same food Save any packaging materials Seek Treatment
Seek treatment as necessary Seek immediate medical care for… – Young children – Elderly individuals – Individuals with immune system diseases – Pregnant women Call the Local Health Department
If food was eaten at a restaurant, a school, a public event, a professional food service facility, or the food is a commercial product. It only takes two people who eat the same food around the same time for it to be considered a Foodborne Illness Outbreak. Conclusion
In order to avoid foodborne illnesses it is imperative for students to practice good hygiene and safety & sanitation. This is why we ALWAYS wash our hands before we work in the kitchen and any time they become contaminated.