Foodborne Illnesses

Miss Povse Foodborne Illnesses

 A 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.

 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.

 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

 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.

 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.