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Foodborne Illnesses CONDENSED 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. .
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