Objectives To differentiate between food infection and food intoxication. To identify causes of the growth and spread of harmful bacteria. To summarize consumer steps to prevent foodborne illness. To outline various types of illness and infection causing agents.

Types of Foodborne Illnesses Preventing Foodborne Illnesses Main Menu Introduction Types of Foodborne Illnesses Preventing Foodborne Illnesses

Food Safety Is the scientific discipline describing the handling, preparation and storage of food in ways which prevent foodborne illness Is the responsibility of producers, processors and the consumer

Food Safety Is highly regulated and effectively executed by both producers and processors Can become a concern when the consumer forgets to perform proper food handling procedures

Microorganisms Are tiny organisms which can only be seen individually using a microscope Require moisture, a food source, time and appropriate temperatures to grow Can be found everywhere and are classified into three categories: beneficial microorganisms spoilage microorganisms pathogenic microorganisms

Beneficial Microorganisms Serve needed functions in the body and environment Can be used to make certain foods, such as: cheese yogurt summer sausage

Spoilage Microorganisms Cause food to spoil, giving the food an off flavor, odor or appearance Do not typically cause illness in humans

Pathogenic Microorganisms Are harmful microorganisms Cause diseases such as foodborne illnesses, influenza, strep throat and other illnesses Pathogenic microorganisms are commonly called pathogens.

Foodborne Illness Is also referred to as food poisoning Is the result of ingesting pathogenic microorganisms or their toxins Causes one to feel sick and exhibit various symptoms Is a collective term for the two types of illness: food infection toxin-mediated infections

Food Infections Occur when one ingests food containing live, pathogenic microorganisms which grow in the intestinal tract and result in illness Can be caused by microorganisms such as: Salmonella spp. Listeria monocytogenes Campylobacter jejuni

Food Intoxications Occur when one eats food containing toxins which cause the illness toxins are produced by harmful microorganisms, the result of a chemical contamination or are naturally a part of the plant or seafood

Food Intoxications Can be caused by microorganisms such as: Staphylococcus aureus Clostridium botulinum Bacillus cereus Clostridium perfringens

Toxin-Mediated Infections Occur when one eats food containing harmful bacteria and while in the intestinal tract, the bacteria produce toxins which cause the illness Can be caused by the following: Shigella spp. Shiga toxin-producing Escherichia coli

Bacterial Counts Which cause illness differ for each bacteria some bacteria require higher numbers to be consumed to make an individual ill the more bacteria consumed, the more likely a person is to get sick

Vulnerable Populations Include: senior citizens pregnant women young children individuals with compromised immune systems such as those suffering from the following: cancer diabetes liver disease HIV AIDS

Foodborne Illnesses Are most commonly caused by mishandling food in one or more of the following ways: time-temperature abuse cross-contamination improper cooking or handling procedures contamination after cooking