Food-Borne illness.

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Presentation transcript:

Food-Borne illness

A food-borne illness is an illness caused by infected food. Eating contaminated foods containing poisonous toxins can cause food borne illness The best prevention of food-borne illness is WASHING YOUR HANDS! Food-Borne Illness

Microbes: anything too small to be visible to the naked eye Microbes: anything too small to be visible to the naked eye. The 3 types of microbes in food are: Bacteria Viruses Fungi (yeast and mold) VOCABULARY

FBI’s: the most UNWANTED Source Symptom Botulism Improperly canned food (low-acid) *Honey = babies Lockjaw Neurotoxin Blurry vision Slurred speech E-Coli Undercooked ground beef Unpasteurized milk and juice NDV’s Hepatitis A Human fecal matter Jaundice Salmonella Raw poultry and eggs FBI’s: the most UNWANTED

FBI’s: the most UNWANTED Source Symptom Staphylococci (Staph) Human mucous contact on food Flu-like symtoms NDV’s Norovirus Raw produce, contaminated water, foods in contact with an infected handler Muscle pain Fever Clostridium perfringens Meats, poultry, gravy TIME/TEMP-ABUSED foods Abdominal pain Diarrhea Nausea *rarely fatal Campylobacter SPP (spp=species) Unpasteurized (raw) milk Contaminated water Raw and undercooked poultry Diarrhea (w/blood) FBI’s: the most UNWANTED

Symptoms of potentially life-threatening food poisoning include: Diarrhea persisting for more than three days A fever higher than 101.5°F Difficulty seeing or speaking Symptoms of severe dehydration, which may include dry mouth, passing little to no urine, and difficulty keeping fluids down Bloody urine Symptoms of potentially life-threatening food poisoning include:

Can I get a Food-Borne Illness? Anyone could be susceptible to foodborne illness, particularly if your immune system is weak. But there are special populations of people who are most vulnerable to FBI’s: Can I get a Food-Borne Illness? I=Immuno-compromised (allergies, chronic illness, etc…) Y= Young (children under 5) O= Old (over age 65) P=Pregnant

The DANGER ZONE DANGER ZONE 41-135˚F 165 ˚F=Poultry, leftovers 155 ˚F=Ground meats 145˚F=Seafood, solid cuts DANGER ZONE 41-135˚F 40˚F and below=cold storage The DANGER ZONE 0˚F = Freezer temperature