Food Borne Illness What Are FoodBorne Illnesses Common
Food Borne Illness
What Are Food-Borne Illnesses? ___________________________________ Common symptoms resemble flu symptoms Symptoms _______________________________ _______________________________
Common Causes of Food-Borne Illness Pathogens such as bacteria, parasites and viruses are microorganisms that can cause food-borne illness ____________________________________ Symptoms can be mild to serious ____________________________________
What Are the Most Common Causes of Foodborne Illness? Those caused by the bacteria: ________________________ Those caused by a group of viruses: Norwalk and Norwalk-like viruses
Salmonella _________________ Sources Raw poultry, raw and undercooked meats, unpasteurized milk, Vegetables & fruits if they have been in soil contaminated with animal waste Symptoms ___________________________________ Average Time for Symptoms to Develop 6 -72 hours and may last 2 -3 days
__________ Sources _______________________________ Symptoms Vomiting, diarrhea, abdominal cramping Average Time for Symptoms to Develop 3 -8 hours after eating infected food Usually lasts 2 days
Campylobacter Causes ________________ Symptoms Headache, muscle pain, diarrhea with fever, stomach pain, and/or nausea __________________________________ Average Time for Symptoms to Develop 2 -5 days after eating infected food ________________
Campylobacter Continued Prevention ________________________________
Clostridium Perfringens _________________ Sources Foods high in protein or starch, such as cooked beans or gravies and improperly handled leftovers Symptoms ___________________________________ __ Average Time for Symptoms to Develop 6 -24 hours
____________ Sources ___________________________________ Symptoms Range from minor flu like symptoms to more severe stomach cramps and diarrhea that may become bloody Vomiting and fever and potentially kidney failure (especially in young children) Average Time for Symptoms to Develop 1 -10 days after eating contaminated food, but usually 3 -4 days after
____________ Sources _____________________________________ Symptoms Double vision, nausea, vomiting, fatigue, dizziness, headache, and dryness of throat and nose In extreme cases can lead to respiratory failure and death Average Time for Symptoms to Develop 18 -48 hours of ingesting toxin Greater than 65% of cases are fatal, other cases may take weeks to years to recover
Botulism Continued Prevention __________________________________
____________ Sources Milk products, vegetables, ready to eat fish and meat products Organism is still able to grow slowly at refrigerator temperatures Symptoms ___________________________________ Average Time for Symptoms to Develop 12 hours to 21 days after food is consumed
How Do You Know if You Have Foodborne Illness? Onset of symptoms can occur in hours to days of food consumption Known as the incubation period Symptoms vary Mild to severe (requiring hospitalization) Common symptoms include: Diarrhea, nausea abdominal cramps, and
How to Prevent Food-Borne Illness ___________ Wash hands and surfaces and equipment properly ___________ Don’t cross contaminate ( spread of bacteria from one item to another) ___________ Refrigerate perishable foods within 2 hours of preparation or purchase ___________ Cook foods to proper internal temperatures
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