(WHAT YOU CAN'T SEE CAN HARM YOU) FOODBORNE ILLNESS (WHAT YOU CAN'T SEE CAN HARM YOU) Does anyone know what is foodborne illness?

The Most Common Foodborne Bacterial Illnesses are Caused by: This is commonly referred to as “Food Related Infection.” E-coli 0157:H7 Campylobacter Salmonella

E-coli 0157:h7 Lives in cattle & other similar animals. E-coli0157: H7 frequently lives in cattle and other similar animals – in fact most animals GI tracts (including humans) are typically colonized by bacteria that aid the digestion process. These bacteria can enter the food chain in various ways, during the slaughtering process (meats) – or as the result of fertilizer/manure being applied to fields where our vegetables and fruits are grown. Lives in cattle & other similar animals. Found in raw meat, non-pasteurized milk, apple cider, sprouts.

E-coli 0157:h7 Causes severe bloody diarrhea & cramps. Causes hemolytic uremic syndrome (HUS). Kidneys fail Red blood cells are destroyed Onset of illness 1-8 days. Lasts 5-10 days.  It can be found in raw meats and milk that has not been pasteurized. This bacteria can cause severe bloody diarrhea, abdominal cramps, without much fever. E-coli 0157:H7 can cause an illness called hemolytic uremic syndrome (HUS). HUS is a condition where the red blood cells are destroyed and the kidneys fail. E-Coli 0157:H7 can cause anemia, profuse bleeding, and kidney failure. The onset of the illness is typically 2-5 days and lasts 5-10 days.

E-Coli Prevention Thoroughly cook ground beef Avoid unpasteurized milk Wash hands carefully Wash fruits and vegetables thoroughly, especially those that will not be cooked.

Campylobacter Found in the intestinal tract of birds, sheep, cattle and on the surface of raw poultry. Campylobacter is found in the intestinal tract of birds, sheep cattle and on the surface of raw poultry.

Campylobacter Causes abdominal cramps, diarrhea and fever Onset is 2-5 days Lasts 2-10 days This bacteria causes abdominal cramps, diarrhea (sometimes bloody), and fever. The onset of the illness is typically 2-5 days and lasts 7-10 days.

Campylobacter Prevention: Cook meats to appropriate internal temperatures: Ground Meats (Beef, Pork, Lamb) - 155° F Whole cuts of Beef, Pork, Lamb, & Veal - 145° F All Poultry (whole or ground) - 165 F Reheating leftovers - 165° F

Found in the intestines of birds, reptiles, & mammals. Salmonella Found in the intestines of birds, reptiles, & mammals. This is why you commonly see hand washing warnings at petting zoo’s or your teacher reminded you to wash your hands before having lunch. Well guess what? Salmonella is very common in poultry products. Nobody eats raw chicken, but the juice from the package or your hands can contaminate you and others.

Salmonella Causes fever, diarrhea & abdominal cramps. Can cause severe dehydration in infants and elderly. Onset is 2 days Lasts 4- 7 days. It causes, fever, diarrhea and abdominal cramps.  It can invade the bloodstream and cause life-threatening infections. 

Salmonella Prevention Cook poultry products to internal temperature of 165° F Don’t eat raw eggs Don’t drink unpasteurized milk

BIOLOGICAL TOXINS Some people call this FOOD POISONING.

Biological Toxins Biological Toxins are produced by some pathogens found in food contamination. Some bacteria produce poisons or toxins that cause foodborne illness

Botulism Found in foods that have not been preserved properly: canned foods and jar foods

Botulism Toxin producing bacteria (Clostridium Botulinum) Symptoms are nerve related and can cause muscle paralysis Symptoms typically occur 12 to 72 hours after or as late as 10 days Lasts several weeks to months Prevention: Insure that all foods are properly canned and time temperature guidelines are followed. Do not buy dented or damaged cans. This contaminate requires medical help immediately – Botulism can be fatal. Origin in food industry typically results from poor processing or improperly sealed cans. Those dented cans that we think are okay, but know should be thrown out. This organism is of high concern due to is potential use as a bioweapon. Infective dose -- a very small amount (a few nanograms) of toxin can cause illness. High fatality (>60%) are expected with untreated or delayed treatment victims. Same type of Toxin used in BOTOX injections, but a specific lab grown weakened strain.

Staphylococcus aureus Staph is the most common food bacteria that causes food intoxication. Typically caused by cross contamination of foods or foods left out to long before they are placed in the refrigerator. Cooking or reheating the food will likely kill the live organism, but the toxins that the organism produced through its life cycle remain. Cool right! Eat this stuff and you will be feeling ill probably by the end of your meal, or shortly after. Commonly associated with food service.

produces a toxin that causes Staphylococcus Aureus produces a toxin that causes serious vomiting and stomach cramps. Many affected by this organism or toxin require hospitalization.

Staphylococcus Aureus If toxin - onset of illness is as quickly as 30 minutes If infectious - onset can take 6 hours or longer to appear.

Staphylococcus Aureus Prevention: Prepare foods safely. Wash your hands before and after handling food. Also wash them after using the bathroom or changing diapers. Wash fruits and vegetables well before eating or cooking. Store foods safely. Cook, refrigerate, or freeze meat, poultry, eggs, fish, and ready-to-eat foods within 2 hours. Make sure your refrigerator is set at 40° F (4° C) or colder. When in doubt, throw it out.

NOROVIRUS Influenz

Norovirus The cause of HALF of all foodborne illness. Spread by hand contact with food food placed on a surface that is contaminated by the virus or when virus is airborne. According to the CDC, Norovirus is believed to cause of HALF of all food borne illnesses.  Norovirus is spread by hand contact with food, food that is placed on a surface that is contaminated by the virus, or when virus is airborne. Cold foods such as sandwiches and salads are often associated with this virus. Norovirus is easily spread among people and common on cruise lines. Source: Cold foods such as sandwiches & salads are often associated with Norovirus.

Norovirus Starts suddenly. Causes diarrhea, vomiting, abdominal cramps, headache, low-grade fever, chills & muscle aches. Often called the flu. Symptoms begin 12 to 48 hours after ingestion of the virus. Recovery in 2-3 days but may remain ill for up to 2 weeks. Prevention: Sanitation People often call this the flu. Well its not! Plan on worshipping the wastebasket or water closet for at least two days. This bug may be simply picked up from a door knob, shopping cart, light switch, or handrail inoculated by the infected person. You come along and touch the surface, eat your lunch without washing your hands and now your infected too. *Norovirus is a common illness but, is not always found with food. It is better associated with close person to person contact. Food is only the accidental transfer media.

Another Foodborne Illness Virus Hepatitis A Possible sources include by shellfish, salads, deli meats fruits, milk and milk products Symptoms include sudden onset of fever, general discomfort, fatigue, headache, nausea, loss of appetite, vomiting, abdominal pain & jaundice after several days. Lasts 2 to 3 weeks (severe cases up to several months). A word of advice.. Don’t drink un-pasteurized milk or juices or eat raw fish and oysters. Save yourself!

Hepatitis A Prevention: Practice good hygiene Thoroughly wash your hands often to help protect yourself from infection. Wash after using the toilet, before preparing food or eating, and after changing a child's diaper. Also, don't share towels, eating utensils or toothbrushes. The hepatitis A vaccine can prevent infection with the virus.

Protecting Yourself !                                 There are several ways that we can protect ourselves by taking these words of advice.

Prevent Food Poisoning The Bottom Line Keep Hot Food Hot Cold Food Cold Keep Everything Clean Especially: Wash Your Hands Don’t go to work sick. Also, if you work for a restaurant don’t go to work sick. You can make many others ill from your mistake and possibly be financially liable, if you make others ill. What you can't see can harm you

Credits Charles Lichon, R.S., M.P.H., Creator of Children’s EH Program, Midland County Health Department (CHD) Michigan Nancy Atwood, M.S., Midland CHD (MI) Sanitarian Christine Rogers, Meth Response Coordinator, Kalamazoo CHD, MI Gayle Blues, Midland CHD, layout and design Robert Wolfe, R.S., Midland CHD (MI) Sanitarian John Demerjian and Linda Van Orden, Wayne CHD, MI, Body Art National Environmental Health Association (NEHA.org) for website storage and oversight. NOTE: Permission to use this and all Children’s EH Power Point presentations is granted thru NEHA, however, all grant and credit notices & informational slides must be used during each presentation.