Foodborne Illnesses Foodborne Illness Foodborne illness a disease

Foodborne Illnesses

Foodborne Illness • Foodborne illness – a disease transmitted by food. • Millions of cases occur in the US each year. • Many cases go unreported because people mistake their symptoms for the “flu”. • Contaminant – a substance that may be harmful that has accidentally gotten into food. • Food we eat can become contaminated anywhere from farm to table.

Food Contamination • Microorganism – a living substance so small it can be seen only under a microscope. • Bacteria – single-celled or noncellular microorganism that live everywhere. • Not all are harmful, some types of bacteria are normally found in food. • Yogurt, cheeses, etc.

Bacterial Illnesses • Common: • Campylobacteriosis • E. Coli Infection • Listeriosis • Others: • Salmonellosis • Shigellosis • Vibrio Infection

Toxin Illnesses • Toxins – poisons produced by bacteria that may cause a foodborne illness. • Two main toxin illnesses: • Botulism • Staphylococcal Poisoning

Not All Bacteria Is Harmful • Some bacteria is introduced to food to add flavor or texture. • Diary Products – Sour cream, Yogurt, Buttermilk, Cheeses. • Said to help prevent digestive problems (probiotics). • Pickled Products – Sauerkraut, Pickles.

Botulism • Found in improperly processed homecanned low-acid foods & other home processed meats. • Symptoms include: double vision, inability to swallow, speech difficulty & gradual respiratory paralysis. • Attacks the nervous system. • Death rate for botulism is very high.

Contracting a Foodborne Illness • The bodies of most healthy people can handle small amounts of harmful bacteria. • Foodborne illnesses pose a greater risk for some groups of people including: • Infants • Pregnant women • Older adults • People with impaired immune systems

Other Foodborne Illnesses • Parasites – a microogranism that needs a host (another organism) to live. • Hogs & red meat are often sources. • Toxoplasmosis – caused by eating undercooked meat from animals infected with the parasite. Damages central nervous system.

Other Foodborne Illnesses • Protozoa – tiny, one-celled animals. • Amebiasis – caused by drinking polluted water or eating vegetables grown in polluted soil. • Viruses – the smallest & simplest known type of microorganism. • Shellfish (oysters & clams) can transmit the hepatitis A virus.

4 Steps to Food Safety

Clean • Keep your kitchen clean! • Sanitation – maintaining clean conditions to prevent diseases & promote good health. • Wash hands for 20 seconds with soap & warm water. • Before starting to work with food. • After sneezing, coughing, touching face, hands or hair & using the toilet. • After handling raw meats, fish, poultry & eggs.

Clean • Keep long hair tied back. • Wear clean clothes & a clean apron to reduce the amount of bacteria that accumulate on clothes. • Use paper towels to wipe up juices from raw meat & poultry. • Thoroughly wash cutting boards, counters & utensils after each use. • Wash used dishcloths & sponges daily.

Separate • Cross-contamination – occurs when harmful bacteria from one food are transferred to another food. • Put raw poultry, meat & seafood in separate plastic bags before putting them in your shopping cart. • Don’t taste & cook with the same spoon. • Use clean utensils & containers. • Don’t use a hand towel to wipe dishes.

Separate • Use clean utensils & containers. Don’t use the same cutting board, utensil or container for raw & cooked meat or poultry. • Never taste any food that looks or smells questionable. • Store nonperishables in tightly sealed containers to keep them fresh & free of insects & rodents.

Cook • Reheat leftovers to 165 degrees. • Sauces, soups & gravies should come to a full boil when reheating. • Don’t eat cookie dough or partially cooked dishes containing meat, fish, poultry or eggs. • Only use fresh, clean & unbroken eggs for egg dishes.

Chill • Refrigerate leftovers promptly, shouldn’t be left out for more that 2 hours. • Freeze refrigerated leftovers within 3 days. • Fridge should be set at 40 degrees or below. • Freezer should be set at 0 degrees or below. • Use moisture proof & vapor proof wraps for the freezer.

Safeguarding the Family’s Health

Cooking - Special Occasions • Be sure equipment can handle large quantities of food. • Refrigerators - large enough to chill increased quantities of warm foods without raising the temp above 40 degrees F. • Heating – keep foods above 140 degrees F.

Cooking - Special Occasions • Buffet – use small serving dishes that can be refilled when needed. • Large amounts of food takes longer to heat and chill. • Divide food & place into small, shallow containers.

Cooking - Special Occasions • Cook all foods thoroughly! • Refrigerate immediately after the meal. • Foods can be prepared in advance & stored in the freezer. • Prevents refrigerator overload.

Picnics & Barbecues • Use insulated containers to keep foods at a proper temperature. • Wrap raw meat, poultry, & fish carefully to keep from leaking. • Use a separate cooler food & beverages. • Avoid repeatedly opening the cooler containing perishable foods.

Eating Out Safety • Most foodborne illness cases reported each year occur in food service establishments. • Restaurants have strict sanitation guidelines set by the state health department & are inspected on a regular basis. • Occasionally problems still occur.

Eating Out Safety • Look at the surroundings. • Parking lot should be free from litter. • Entry way is maintained & clean. • Tables should be wiped off. • Walls & floors clean. • Tidy restrooms.

Eating Out Safety • Observe the employees. • • Good health. Clean clothes. Long hair tied back. When serving – shouldn’t touch eating surfaces.

Eating Out Safety • When food is served: • • Look & smell good. Hot foods = hot! Cold foods = cold! Don’t be afraid to speak up if your food is a concern. • Talk to a manager if server can’t answer your questions.

Eating Out Safety • Leftovers: • Should be taken home directly & placed in the refrigerator immediately. • If foods can’t be refrigerated within 2 hours from the time it was served, throw it away.

Bacteria Lab: • Stove top • Microwave handle/buttons • Floor • Bottom of shoe • Oven handle • Counter top • Sink drain • Fridge Handle • • • Soap dispenser Sink handle Door knob Table top Hair Hands/Fingernail Money Toilet handle Buttons/Knobs on Stove