food safety is for everyone, module 1: foodborne illness
DESCRIPTION
This module is for use by community educators. Its appropriate for teaching groups of consumers or those that cook for others such as religous institutions. The guidelines within are for consumers, not for commercial food servce.TRANSCRIPT
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Food Safety is for Everyone
Module OneWritten and developed by:
Lorraine Harley, Family and Consumer Sciences Educator
University of Maryland Extension
Calvert/Charles/St Mary’s Counties
Equal Access Programs
Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator,
University of Maryland Extension
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Foodborne illness
Module 1
Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator,
University of Maryland Extension
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What is foodborne illness???
“When a person becomes ill after ingesting contaminated foods or beverages.”
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Common symptoms of foodborne illness:
Nausea Vomiting Diarrhea Abdominal cramping Fever Headache Dehydration Blood or pus in the stools
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Estimated foodborne illness in the United States each year:
76 million people get sick
325,000 are hospitalized
5,000 deaths
Centers for Disease Control and Prevention 2007
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Foodborne illness can be caused by:
Biological hazards (bacteria, viruses and parasites)
Chemical hazards (cleaning agents, toxins)
Physical hazards (bone, glass, metal, false fingernails, plastics) Parasites
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Causative agents implicated in foodborne illness
Bacteria 90%
Viruses 6%
Chemical 2%
Parasites 1%
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Bacterial growth
Bacteria multiply rapidly by dividing:
1,2,4,8,16,32,64…etc.
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Sources of Foodborne Disease Outbreaks
52%
18%
4%4%
22% RestaurantHomeSchoolsUnknownOther Sources
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Most at risk populations:
Infants and young children
Older adults
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Most at risk populations continued….
Pregnant women
Immunocompromised populations
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Sources of foodborne illness
Foodhandlers
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Sources of foodborne illness
Contaminates in:
air, water, soil and fresh manure
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Sources of foodborne illness
Food contact surfaces
Animals, insects, rodents
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Foods most associated with foodborne illness…
Raw foods of animal origin
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Foods associated with foodborne illness continued…
Raw and undercooked shellfish
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Foods associated with foodborne illness continued…Fruits and vegetables
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Foods most associated with foodborne illness continued…
Alfalfa sprouts and raw sprouts
Unpasteurized milk, fruit and juice
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A few facts about foodborne illness:
Common
Under reported
It contributes to many cases of sickness and death each year
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Facts about foodborne illness continued…
It is very costly $$$$$
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Facts about foodborne illness continued…
It can destroy the reputation of a food establishment
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Why are we hearing so much about foodborne illness now?
A growing problem: Increase in foodborne pathogens Antibiotic resistant pathogens Better methods of detection and identification
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Why are we hearing so much about foodborne illness? Continued…
More centralized food distribution
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Why are we hearing so much about foodborne illness continued…
Globalization
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Why are we hearing so much about foodborne illness Continued…
Change in consumer demographics
Human behavior
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Why are we hearing so much about foodborne illness continued…
Education Schools/home
Travel
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Other important causes of foodborne illness:
Poor personal hygieneCross contaminationTemperature abuse
Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator,
University of Maryland Extension
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To Learn More:
http://www.fsis.usda.gov/Fact_Sheets/
p://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm
www.cdc.govCopyright 2010 by Lorraine Harley,
Family and Consumer Sciences Educator, University of Maryland Extension