 Food Contamination  Bacterial Illnesses  Other Foodborne illnesses

 Contaminant: a substance that may be harmful that has accidentally gotten into food  Microorganism: a living substance so small it can be seen only under a microscope.  Bacteria: single-celled or noncellular microorganisms  Toxin: poisons caused by bacteria

 Not all bacteria are harmful  Harmful bacteria can get into the food at any point from the farm to the table  Improper handling can taint food that was not affected before  Cook food thoroughly to kill most bacteria

 Most bodies can handle small amounts of harmful bacteria, however when it becomes too great, it can cause illnesses.  Infants, pregnant women, older adults and people with impaired immune systems are at higher risk  Botulism and staphylococcal poisoning are caused by toxins (poisons) produced by bacteria

IllnessFood SourcesSymptoms BotulismImproperly processed home-canned low-acid foods, raw fish Double vision, inability to swallow, speech difficulty, progressive respiratory paralysis that can lead to death Appear: 4 to 36 hours after CampylobacteriosisRaw and undercooked beef and poultry, unpasteurized milk, and untreated water Diarrhea, abdominal cramping, fever bloody stools Appear: 2 to 5 days after Last: 7 to 10 days E. Coli infectionFresh fruits and vegetables, raw and undercooked ground beef and pork, raw sprouts, unpasteurized milk, unpasteurized juice Bloody stools, stomachache, nausea, vomiting Appear: 12 to 72 hours after Last: 4 to 10 days

IllnessFood SourcesSymptoms ListeriosisFresh fruits and vegetables, raw and undercooked pork and poultry, raw fish, soft cheeses, unpasteurized milk Fever, headache, nausea, vomiting Appear: 48 to 72 hours after SalmonellosisFresh fruits and vegetables, raw and undercooked beef, pork, poultry, eggs, and fish, raw sprouts, unpasteurized milk, unpasteurized juice Severe headache, nausea, vomiting, abdominal pain, diarrhea, fever Appear: 8 to 12 hours after Last 2 to 3 days Staphylococcal poisoningHigh-protein cooked food such as ham, egg salad, cream pies, and custard, raw and undercooked beef, pork, and poultry, unpasteurized milk Abdominal cramping, nausea, vomiting, diarrhea Appear: 30 minutes to 8 hours after Last 1 to 2 days

 If you were in the high risk category you need to seek medical attention  Otherwise get lots of rest and drink plenty liquids  If you think you have botulism or symptoms get worse call your doctor

 Parasites, protozoa, and viruses can also cause illnesses.  Parasite: microorganism that needs another organism, called a host, to live  Hogs and other red meat can be infected with Toxoplasma gondii which can cause toxoplasmosis. This can damage the central nervous system. Can get this from undercooked meat from animals infected

 Tiny, one celled animals  Amebiasis is caused by drinking polluted water or eating vegetables grown in polluted soil  Giardiasis can also be caused by drinking impure water

 The smallest and simplest known type of microorganism  Raw shellfish (oysters and clams) can transmit hepatitis A virus  Symptoms include nausea, vomiting and fever. Some result in liver damage and even death.  Hep A is highly heat-resistant. This make it harder to prevent because people eat shellfish raw or just slightly cooked.  Contaminated water and sewage are the major sources of this virus  Avoid contamination by buying shellfish that only comes from commercial sources

 Clean  Separate  Chill  Cook

 Sanitation: maintain clean conditions to prevent disease and promote good health  Sanitation guidelines:  Wash hands for 20 seconds with soap and warm water. Wash after sneezing, coughing, using the toilet, or touching your face, hair or and unsanitary object.  Keep long hair tied back and avoid touching hair while you work  Wear clean clothes and a clean apron when working around food  If you have an open sore or cut on your hand wear gloves

 Designate kitchen as a nonsmoking area to keep ashes from falling into food  Cover coughs and sneezes with a disposable tissue and wash hands immediately  After handling raw meat, fish, poultry, or eggs, wash your hands thoroughly before touching other foods  Keep your work area clean. Wipe up spills as they happen

 Use paper towels to wipe up juices from raw mean and poultry. Then immediately wash the area where the meat dripped  Remove dirty utensils from your work area before proceeding to the next task. Bacteria grow quickly in spills and on dirty utensils  Wash the tops of cans before opening them. Otherwise, dust and dirt could fall into food when you open the can

 Thoroughly was cutting boards, counters, and utensils after each use. In addition, regularly clean counters and cutting boards with chlorine bleach solution to kill bacteria  Dispose of garbage properly and promptly. Frequent washing and air drying of garbage pails prevent odors and bacterial growth  Never store any foods under the kitchen sink  Wash dishcloths and sponges daily

 Wash dishes promptly, using hot water and detergent  Scrap, rinse, and stack dishes  Wash in the following order:  Glasses  Flatware  Plates/bowls  Utensils  Pots/pans  Rinse in scalding water and allow to air dry.

 When removing pan lids you should tilt the lid away from yourself to prevent steam burns  When smelling food you should waft the smell toward your nose  When you want to taste something you should use 2 spoons. One that is to get the food from the pot then put the food onto another spoon to taste from

 If you have a fire on the stove you should attempt to smother it (including putting a lid on the pan) or use baking soda  If you break glass you should use gloves and pick up the big pieces, then use a damp paper towel to pick up the shards of glass. All broken glass should be placed in a brown paper bag prior to placing in the trash can

Flour: Sugar: Brown Sugar: Water/Liquid:

 Beat: to stir with a quick repetitive over-and-under motion, or stir very rapidly  Stir: to mix ingredients in a circular motion  Pack: to push ingredients firmly into measuring cup  Cut in: shortening blended into the flour until it resembles crumbs  Preheat: to heat oven to correct temperature before baking  Combine: Mix two or more ingredients together  Knead: to work dough with hands  Sift: to separate into fine particles  Cross-contamination: harmful bacteria from one food are transferred to another food  Food danger zone: 40° F to 140° which is where bacteria grows the quickest