FOOD BORNE ILLNESS

LISTERIOSISFound In -

-Raw meat-Seafood

-Raw milk or cheese

SymptomsFeverHeadacheNauseaVomiting

SALMONELLAFound In

Poultry (chicken, turkey, duck, pheasant)Red meat (beef, pork, lamb) Dormant time = 3-8 hours after eating

SymptomsHeadacheNauseaVomitingDiarrheaFever

STAPHLOCOCAL POISONINGDormant 8-20 hours after eating

contaminated foodFound In

SalamiCheesePotato or macaroni saladPuddingsCream pies

STAPHLOCOCAL POISONINGContinued

SymptomsAbdominal cramping (stomach ache)NauseaVomitingDiarrhea

PreventionUse sanitary food handling methodsRefrigerate foods Cook food thoroughly

E-COLIFound In

Red meat (hamburger) contaminated waterFruit or vegetables grown in manure

SymptomsBloody stoolsStomach ache and nauseaViolent vomiting

Dormant time =12 to 72 hours and may last 4 to 10 days

PreventionCook meats well done, Use sanitary food handling methodsWash all fruits and vegetablesDrink pasteurized milk

BOTULISMFound In

Poorly canned foodsDormant time = 12-36 hours after eating foodSymptoms

Double vision Attacks theDifficulty swallowing Nervous System

Difficulty talkingDifficulty breathingDeath

PreventionUse sanitary cans and seal cans tightly

Each year 76 million become sick from Food Borne Illness (FBI)

Babies, older people, and people already ill are more likely to become very ill or die from a food borne illness.

Hand washing is the most effective way to stop the spread of illness.

As few as 10 bacteria could cause some FBI.The USDA guidelines for food safety

1 Clean2 Separate

To prevent Food Borne Illness avoid:Eating raw eggs or foods containing raw eggs

Unpasteurized (not cooked to high temperatures) juices.

As few as 10 bacteria could cause some FBI.

The USDA guidelines for food safety1 Clean2 Separate3 Cook4 Chill5 Avoid

Never put foods on a plate that previously held raw meat.

The only way to know a food has been cooked to a safe internal temperature is to use a thermometer.

The internal temperature of ground beef, pork, and egg dishes should be 160 degrees.

Chill perishable foods promptly

Total time that perishable foods should be at room temperature is less than 2 hours, only 1 hour it=f it is over 90 degrees.

It is important to dry fruits and vegetables before you put them away because moisture left on produce may promote growth of microorganism.

Cool food in shallow or small containers.

The best way to thaw frozen food is in the refrigerator.

The recommended temperature of the refrigerator is 40 degrees and just below 0 degrees for the freezer.

Refrigerated leftovers become unsafe within 3 to 4 days.

If in doubt, toss it out.