Contaminates in our Food Supply Food Borne Illnesses Contaminates in our Food Supply

What is a Foodborne Illness? An infectious disease spread by consuming contaminated foods and beverages. There are over 250 known foodborne diseases. Can be caused by bacteria, viruses, parasites or toxins produced by bacteria.

How do foods become contaminated? Some foods will come from the store containing small amounts of potentially harmful microorganisms. Cross-contamination can occur when an uninfected food comes in contact with an infected food or surface. Foods can become infected by airborne microorganisms, pet hair and dander in the air, insects, or rodents.

Conditions that allow harmful microorganisms to multiply. Not washing hands before cooking. Storing food in the “danger zone” between 40° and 140°. Not fully cooking contaminated foods. Improperly thawing foods. Not cooling foods quickly enough. Not properly cleaning preparation surfaces.

Common Microorganisms that cause foodborne illnesses. E-Coli Listeria Salmonella Botulism Hepatitis A

E-Coli Illness cause by contact with E-coli bacteria which is naturally found in the digestive track of cattle and other animals. Symptoms appear 2-5 days after eating contaminated foods and last up to 8 days. Symptoms include nausea, severe abdominal cramps, bloody stools, diarrhea, and fatigue.

E-Coli Found in undercooked hamburger, salami, alfalfa sprouts, lettuce, unpasteurized milk or apple cider, and contaminated water. Can also get E-coli from drinking underchlorinated swimming pool water, direct contact with sick person, or poor hygiene. Prevent by washing hands, fully cooking meats, avoiding unpasteurized beverages, and washing raw fruits and vegetables.

Listeria Bacteria found through out nature especially in animal digestive tracks. Symptoms include fever, convulsions, chills, backache, headache, diarrhea, and vomiting. Symptoms may appear 1 day -3 months after eating contaminated foods. Pregnant women are particularly susceptible to Listeria.

Listeria May be found in unpasteurised milk, raw vegetables, soft cheeses, and lunch meats. Prevent by keeping foods out of the danger zone, properly store foods, reheat foods to 140° or higher, and wash hands.

Salmonella Bacteria causes 40,000 cases of salmonellosis annually in the United States. Symptom onset---several hours 2 days Diarrhea, fever, abdominal cramps and headache. Symptoms last 4-7 days. Found in raw poultry, eggs, beef and unwashed fruits and vegetables.

Salmonella Cross contamination is one of the most common ways Salmonella is spread. To prevent salmonellosis do not eat foods containing raw eggs. Cook meats and eggs to an internal temperature of 180°. Wash hands after touching raw meats. Use different cutting boards and knives for fresh and raw foods.

Botulism Toxin created by bacteria Can be fatal if not treated quickly. Children and elderly most susceptible. Symptoms include double vision and drooping eyelids, weak muscles, slurred speech, dry mouth and difficulty swallowing. Symptoms appear 18-36 hours after eating contaminated foods.

Botulism Found in home canned low acid foods (asparagus, green beans, and corn); Honey can lead to infant botulism Prevention Follow strict hygienic steps when home canning. Do not store potatoes in foil and refrigerate oils containing herbs. Do not feed honey to infants (<12 mo.)

Hepatitis A Caused by hepatitis A virus that affects the liver. Symptoms include fever, tiredness, loss of appetite, nausea, abdominal discomfort and jaundice (yellow skin). Symptoms appear, on average, 30 days after contact. Hepatitis A can remain active for 1 year. It never leaves your blood system.

Hepatitis A Virus enters through the mouth and multiples in the body and is spread by not properly cleaning hands after going to the bathroom. Found in any foods touched by infected hands. Can also be spread by flies. Shellfish found in contaminated water can also carry hepatitis A virus. Prevention: Hep A vaccine, washing hands.

Keys to Prevention WASH YOUR HANDS. Fully cook foods. Wash raw fruits and vegetables. Clean kitchen area and tools. Store foods at proper temperature. Do not eat foods that were stored between 40-140° for more than 2 hours.