Keeping Food Safe

You make me sick! According to the Centers for Disease Control (CDC) each year about 1 in 6 Americans (48 million people) get sick from something they ate. Most people only get mild symptoms, whereas 128,000 get hospitalized and 3,000 die. Most severe cases affect the very old, very young and those with impaired immune systems.

Food Borne Illness AKA food poisoning, “sometimes stomach flu” An illness caused by eating food that has been contaminated in some way Contaimination can occur from things such as microorganisms and their toxins, animal parasites, viruses and toxic chemicals. Approximately 250 FBI identified

Microorganisms Bacteria Viruses Parasites Mold Yeast Chemicals/natural toxins

Bacteria The most threatening microorganism Single celled organism found in air, water and food Of 20 types that cause FBI, only 8 are major culprits They like warm temperatures, moisture, and moderate pH levels Can grow with (aerobic) or without (anaerobic) air Love to grow on foods that contain protein

Bacteria Infection vs. Intoxication bacterial illness that occurs when pathogenic microorganisms enter the body on the food eaten Bacteria MULTIPLIES in the body and the number of organisms make you sick Salmonella enteritidis Escherichia Coli 0157:H7 Listeria Monocytogenes

Salmonella Raw and undercooked foods including poultry, meat products, fish, shellfish, eggs, milk Most common food infection Symptoms include: nausea, vomiting, abdominal pain and diarrhea Salmonella bac killed by high temperatures

Escherichia Coli 0157:H7 AKA E. coli Attacks cells lining the intestinal wall causing cramps and diarrhea. Can lead to kidney disease called hemolytic uremic syndrome which damages blood vessels, destroys platelets and disrupts blood flow to vital organs Can leave victims with acute kidney failure or brain damage

E. Coli con’t It’s deadly!!! Bac lives in intestines of cattle and other animals so infection comes from undercooked contaminated beef Also found in contaminated apple cider and unpasteuized milk.

Listeria Monocytogenes Found in soil and water Causes serious illness called listeriosis Healthy people may feel some discomfort, but those w/ weakened immune systems are more susceptible to worse effects, such as newborns, and the elderly. In pregnant women – miscarriage or stillbirth

Listeria, con’t Can lurk in body up to 8 weeks before illness sets in Flu-like symptoms (fever, chills, nausea) Found in unpastuerized soft cheeses such as brie and mexican queso, also ready-to-eat processed meats such as hot dogs, cold cuts, deli-style meat/poultry (Subway) and fermented or dry sausage

Food Infections vs. Intoxications Occurs when microorganisms grow in food and PRODUCE A TOXIN (POISON) there The toxin is what causes the illness Clostridium perfringens Staphylococcus aureus Clostridium botulinum

Clostridium Perfringens C. perfringens form spores that release toxins in the intestinal tract Grow rapidly in low-temp, long-time warming and cooking such as a slow cooker or a cafeteria heating table Aka “buffet germ” Usually occurs in large-scale feeding

Clostridium con’t Causes stomach cramps, diarrhea and occasional nausea Rarely fatal, usually mistaken for flu or another viral infection

Staphylococcus aureus Aka “staph” Found in nasal passages and skin Pass through air in drops of moisture when you talk, sneeze or cough, even breathe Grows best in moist meat dishes or starchy foods Causes diarrhea, vomiting and stomach cramps That’s why you should ALWAYS wash your hands after sneezing or coughing!!!!

Clostridium Botulinum Though rare, it is THE MOST DANGEROUS Toxin found in contaminated fish but improperly canned foods is most often to blame Blurred vision, general weakness, dry mouth, difficulty swallowing/speaking, shortness of breath Pralysis, respiratory failure, death

How to control BACTERIA – USE FAT TOM Food Bacteria love foods with protein such as chicken, beef, eggs, milk Acidity Bacteria love neutral environment rather than acidic environment Time Leave foods out no longer than 2 hours Temperature Danger zone 40-140º F Oxygen Most bacteria need oxygen to survive Moisture Bacteria love moist environment

Viruses Small, infectious agent that replicate by invading healthy cells and forcing the cell to make more viruses Does not grow on food Hepatitis A and Noro virus Fever, nausea, abdominal discomfort Found in feces of infected person Can be found in infected water

Animal Parasites Organisms that grow and feed on other organisms Raw pork and wild game – trichinella spiralis, tiny roundworm that lives in muscle If eaten in undercooked meat, parasite grows in intestine causes diarrhea, fever, fatigue and muscle pain- called Trichinosis Sever infections – fatally damage heart and brain

Mold, Yeast, other Mold – give spoiled foods a furry look Visible so rarely causes illness, certain molds on nuts, grains and legumes produce mycotoxins that can be harmful Yeast – one-celled plant Flourish in acid environment, decreasing acidity, other microorg continue spoilage Least threatening microorg Chemicals – unintentionally added to foods From metals in processing equipment (acid + copper)_ Pesticides Natural Toxins - Chemicals produced by food itself Mushrooms Potatoes exposed to light produce solanine (green portion under the skin)

Ciguatera FBI caused by eating certain fish (barracudas, snapper, parrotfishes, amberjacks (ulua) Small reef fish eat seaweed contaminated w/ toxins, larger fish eat smaller fish and accumulate the toxins in their body. Nausea, vomiting, diarrhea, headaches, pins and needles, cold allodynia and may be sexually transmitted

Food and Drug Administration and US Department of Agriculture Responsible for safeguarding the commercial food supply in the US Oversees food processing Tests for environmental contaminants Sets levels of pesticides that can be used on crops Checks levels of pesticide residue on harvested foods Regulates food labeling

FDA and USDA Food Safety and Inspection Service (FSIS) HACCP -Hazard Analysis Critical Control Point Originally developed by NASA for space flights Food safety system Companies review their food production process, to determine where “critical control points” or points in the process where hazards can be prevented, controlled or eliminated

International food safety United Nations Food and Agricultural Organization (FAO) World Health Organization (WHO) Solving the world’s nutrition problems Countries with economic problems, getting enough food is a problem. People are less concerned with quality of food as they are of quantity of food.

Prevention FAT TOM Practice cleanliness Store food safely Wash hands (especially when handling raw meats) Wear clean clothes, tie up long hair, take off jewelry Store food safely Prepare foods safely – don’t cross contaminate!