Food Borne IllnessFood Borne IllnessYOU could be next!!YOU could be next!!

What is food borne illness?What is food borne illness?

A.A. Illness resulting from eating food Illness resulting from eating food contaminated w/ a bacteria or virus.contaminated w/ a bacteria or virus.

B.B. May cause May cause outbreaksoutbreaks where many where many people become sick, with the same people become sick, with the same illness at the same time. (about 10% of a illness at the same time. (about 10% of a population)population)

1. Usually contaminated food comes 1. Usually contaminated food comes from a location away from home from a location away from home (restaurant, baseball game etc.).(restaurant, baseball game etc.).

EpidemiologyEpidemiology

The tracking of outbreaks of illness (not The tracking of outbreaks of illness (not always food illness) to discover where the always food illness) to discover where the original source of contamination came original source of contamination came from.from.

Why? Why? To PREVENT it from happening again!To PREVENT it from happening again!

SalmonellaSalmonella

A.A. BacteriaBacteria1. Many types live in 1. Many types live in poultry & swine poultry & swine (birds & pigs)(birds & pigs)2. Can be found in 2. Can be found in environmentenvironment

a. watera. waterb. soilb. soilc. insectsc. insectsd. animal fecesd. animal feces

B. Found in B. Found in undercooked meats, undercooked meats, eggseggs

1. 1 in every 3 eggs is 1. 1 in every 3 eggs is contaminated!contaminated!

2. Illness can be 2. Illness can be avoided if eggs are avoided if eggs are cooked properly.cooked properly.

3 Conditions BAC need to live3 Conditions BAC need to live

1.1. WarmthWarmth

2.2. MoistureMoisture

3.3. NutrientsNutrients

What kills BAC!What kills BAC!

Extreme heat Extreme heat is best! is best!

PasteurizationPasteurization - a heat treatment used to - a heat treatment used to kill kill bacteria. (commonly used with milk & bacteria. (commonly used with milk & juice)juice)

SymptomsSymptoms

1.1. NauseaNausea2.2. VomitingVomiting3.3. Stomach crampsStomach cramps4.4. DiarrheaDiarrhea5.5. FeverFever6.6. HeadacheHeadache

• Arthritic symptoms may follow after onset of Arthritic symptoms may follow after onset of sickness.sickness.

• CAN be fatal - RARE!CAN be fatal - RARE!

After Ingestion of bacteriaAfter Ingestion of bacteria

1.1. Will be sick within 6-72 hours after eating Will be sick within 6-72 hours after eating contaminated food. (NOT usually sick contaminated food. (NOT usually sick immediately after eating!)immediately after eating!)

2.2. Symptoms usually last 4-7 daysSymptoms usually last 4-7 days

3.3. Most recover without antibioticsMost recover without antibiotics

4.4. Diarrhea can be severe enough to Diarrhea can be severe enough to hospitalize person (dehydration)hospitalize person (dehydration)

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Brainpop- Food SafetyBrainpop- Food Safety

E. coliE. coli

A.A. Bacteria that Bacteria that produces a powerful produces a powerful toxin & can cause toxin & can cause severe illness.severe illness.

1. Most strains 1. Most strains harmlessharmless

2. Live in intestines 2. Live in intestines of healthy humans & of healthy humans & animals.animals.

B. Found in B. Found in undercooked ground undercooked ground beef & non-beef & non-pasteurized milk.pasteurized milk.1. Meat can become 1. Meat can become contaminated during contaminated during cattle slaughter.cattle slaughter.2. Bacteria on cow’s 2. Bacteria on cow’s udders or on udders or on equipment can get equipment can get into milk.into milk.

IMPORTANT vocabulary!IMPORTANT vocabulary!

Cross ContaminationCross Contamination - - moving bacteria from moving bacteria from one source to one source to another.another.

VectorVector - responsible - responsible party (object, party (object, machine) that machine) that actuallyactually carries the bacteria carries the bacteria from source to from source to source.source.

HostHost - original source of - original source of contamination.contamination.

SymptomsSymptoms

1.1. All the same All the same symptoms as symptoms as Salmonella.Salmonella.

2.2. PLUS you CAN PLUS you CAN have….have….bloody bloody diarrhea!diarrhea!

3. In children under 5 3. In children under 5 years old & in the years old & in the elderly it can cause elderly it can cause kidney failure, & kidney failure, & destroy red blood destroy red blood cells - RARE, only 2-cells - RARE, only 2-7% of cases.7% of cases.

After Ingestion of E.coliAfter Ingestion of E.coli

1.1. Illness usually lasts 5-10 daysIllness usually lasts 5-10 days

2.2. Most people recover w/out antibioticsMost people recover w/out antibiotics

3.3. Should NOT use anti-diarrhea Should NOT use anti-diarrhea medications.medications.

WHY?WHY?

- keeps BAC in body & allows BAC to - keeps BAC in body & allows BAC to grow in warm, moist, conditions (& the grow in warm, moist, conditions (& the BAC has lots of nutrients!) so it GROWS! BAC has lots of nutrients!) so it GROWS!

PreventionPrevention

1.1. Cook all meat wellCook all meat wella. Use meat a. Use meat thermometerthermometerb. Thickest part of meat b. Thickest part of meat should be - should be -

- 160° - beef- 160° - beef- 170° - poultry- 170° - poultry

c. If you don’t have a c. If you don’t have a meat thermometer, cut meat thermometer, cut into center of meat & into center of meat & make sure it is NOT make sure it is NOT pink!pink!

2. Keep raw meats 2. Keep raw meats separate from ready-to-separate from ready-to-eat foods (salads, eat foods (salads, breads etc.)breads etc.)

3.3. Wash hands, counter & Wash hands, counter & utensils with hot, soapy utensils with hot, soapy water after touching raw water after touching raw meat.meat.

4.4. Never place cooked Never place cooked meat on the same plate meat on the same plate that held raw meat.that held raw meat.

Prevention (continued)Prevention (continued)

5.5. Drink only Drink only pasteurized milk and pasteurized milk and juice. juice. - Products that have - Products that have been pasteurized…been pasteurized…a. Will say a. Will say “pasteurized” on the “pasteurized” on the labellabelb. May be sold at b. May be sold at room temperatureroom temperature

6.6. Wash fruits & Wash fruits & vegetables well (dry vegetables well (dry with paper towel).with paper towel).

7.7. Wash hands after Wash hands after using restroom or using restroom or changing diapers to changing diapers to reduce risk of reduce risk of spreading infection.spreading infection.

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