Food Poisoning By Sheila Tarrant What is food

Food Poisoning By: Sheila Tarrant

What is food poisoning? • Food poisoning is also known as foodborne illness or food borne disease • This is any illness that results from eating contaminated food • CDC estimates that each year roughly 1 in 6 Americans or 48 million people gets sick, 128, 000 are hospitalized, and 3, 000 die of foodborne diseases.

Number of Cases According to the CDC, these are the top 5 pathogens contributing to domestic foodborne illness.

What are some causes? • Harmful bacteria are the most common causes but here a few other causes: • Viruses • Molds, toxins, and contaminates • Parasites • Allergens

Symptoms of Food Poisoning • • The symptoms include: Nausea Vomiting Watery diarrhea Fever Abdominal pain and cramping These symptoms could start in hours to even days after eating contaminated food.

Steps to Prevention • Wash your hands, utensils, and food prep surfaces often You want to wash your hands with warm soapy water, use hot soapy water for utensils, cutting boards, and surfaces • Keep raw foods separate from ready to eat foods When shopping keep raw meat, seafood, and poultry away from prepared foods to prevent cross contamination

Prevention • Cook foods to a safe temperature Cook ground beef to 160 F, steaks, roasts chops, such as lamb, pork and veal, to at least 145 F, chicken and turkey to 165 F. The safest way to insure your food is cooked properly is to use a food thermometer. • Make sure to defrost food safely Don't thaw food at room temperature, the safest way to thaw food is to defrost it in the refrigerator. However if you decided to use a frozen food later and you use a microwave to defrost, be sure to cook it immediately.

Reporting Food Poisoning • If you believe you or someone you know became ill from eating a certain food, please contact your local health department • Lake Jackson local department # 979 -415 -2430 • For more information about food safety please visit foodsafety. gov

Websites Used • http: //www. cdc. gov/foodsafety/prevention. html • http: //www. mayoclinic. org/diseases-conditions/food -poisoning/basics/prevention/CON-20031705 • http: //www. mayoclinic. org/diseases-conditions/food -poisoning/basics/symptoms/CON-20031705 • http: //www. foodsafety. gov/poisoning/index. html#

Danger Zone *Bacteria multiply fastest at __________ *Refrigerate to _______ within ____ hours. *“Keep it ______; Keep it _____; or ____________. ”

On a plate or pan If thaw in microwave then must ______

*______ water is better than ______ *Minimum ______ seconds *______ ‘em & ______ ‘em

• Esp. rough skins (e. g. strawberries, potatoes, cantaloupe) • Brush under running water

* Have multiple ________ cutting boards. * Use a _______ board for raw meats * Use a ________board for fruits & veggies * Wash in _________ * Also clean the __________ and utensils. Why not? _______ What’s wrong? _________

Note proper location on poultry

* 165 -170 o F * So hot U have to let it cool down before U eat it.

____, _______, and ______ are NOT reliable indicators of contaminated foods.