Two types of contamination: –direct contamination –cross-contamination Contamination Basics direct contamination Raw foods, or the plants or animals from which they come, are exposed to toxins. cross-contamination The movement of harmful microorganisms from one place to another.

Biological hazards in the kitchen include: –Bacteria Contamination Basics bacteria Tiny, single-celled microorganisms.

Biological hazards in the kitchen include: –viruses Contamination Basics viruses Simple organisms that are responsible for many food- related illnesses.

Biological hazards in the kitchen include: –parasites Contamination Basics parasite An organism that must live in or on a host to survive.

Biological hazards in the kitchen include: –Fungi, mold, and yeast Contamination Basics fungi Spore-producing organisms found in soil, plants, animals, water, and in the air. mold A form of fungus.

The #1 cause of food poisoning is the improper cooking and storage of food. Poor hygiene comes in second. The people at the highest risk of dying from food poisoning are very young children and the elderly.

Although molds can cause illness (especially if you’re allergic to them), they DO NOT cause food poisoning!

The most common source of botulism is in low-acid canned foods. 1.NEVER USE FOODS FROM BULGING CANS 2.AVOID DEEPLY DENTED CANS, ESPECIALLY AT THE SEAM OF THE CAN 3.DISCARD FOOD THAT EXPLODES FROM A CAN WHEN OPENED 4.DON’T TASTE FOODS YOU SUSPECT MAY BE SPOILED

Any food or liquid can become contaminated if it comes in contact with the infected fecal matter. Even sewage-contaminated flood waters can pose a threat.

E. coli Bacterial pathogen that has a reservoir in cattle and other similar animals. The illness it causes is often a severe and bloody diarrhea and painful abdominal cramps, without much fever. Human illness typically follows consumption of food or water that has been contaminated with microscopic amounts of cow feces.

The leading cause of food poisoning. Source: eating, or coming in contact with raw or undercooked chicken. Washing hands and work surfaces is the best preventative. Use hot water and soap, or better yet, a diluted bleach solution.

Hepatitus A Hepatitis A is a highly contagious liver infection caused by the hepatitis A virus. Contract hepatitis A from contaminated food or water or from close contact with someone who's already infected. Mild cases of hepatitis A don't require treatment, and most people who are infected recover completely with no permanent liver damage.

The second leading cause of food poisoning, salmonella is most often associated with eating raw or undercooked eggs. Even eating raw cookie dough and cake batter can place you at risk, because they contain uncooked eggs. Cooking destroys this bacteria, so cook eggs ‘til yolk is firm to eliminate all risk.

Salmonella Bacterium that is widespread in the intestines of birds, reptiles and mammals. The bacteria is found in meat, fish, and poultry. Symptoms typically include fever, diarrhea and abdominal cramps. It can spread to humans via a variety of different foods of animal origin.

Good hygiene of the food handler limits the spread of this food poisoning. This bacteria can be transferred from the skin, nose, and mouth to the food.

Staphylococcus Aureus Food intoxication caused by bacteria found in the nose, throat, and on the skin. The bacteria is spread by coughing or sneezing. The bacteria grows on starchy foods (potatoes) or on moist meat dishes. Symptoms include nausea, vomiting, and stomach cramps.

Trichinosis Caused by consuming food that contains a microscopic worm called trichinosis spiralis. Usually found in the muscle tissue of animal products. Symptoms include nausea, diarrhea, fever, muscle pain, and tiredness. –In sever cases it can cause heart, brain damage, and even death.

Treatment Illnesses that are primarily diarrhea or vomiting can lead to dehydration if the person loses more body fluids and salts (electrolytes) than they take in. If diarrhea and cramps occur, without bloody stools or fever, taking an antidiarrheal medication may provide symptomatic relief

DRINK FLUIDS. That is the first and most important step to recovery. Consult a physician if symptoms become severe or last longer than 12 hours. Doctors can help treat the symptoms. Do not induce vomiting.

After thawing foods, you must cook them before refreezing. Any food containing mayonnaise must be kept cold at all times! Keep the inside of your refrigerator very cold… the lowest shelves being the coldest! Wash all fruits and vegetables before eating them!

Which one of the food safety rules did you break?