Food Borne Illness

What Are Food-Borne Illnesses? Infections or irritations of the gastrointestinal tract Common symptoms resemble flu symptoms Symptoms Vomiting Diarrhea Abdominal pain Fever Chills

Common Causes of Food-Borne Illness Pathogens such as bacteria, parasites and viruses are microorganisms that can cause food-borne illness Contamination can occurring during production, processing, preparation, cooking or storage Symptoms can be mild to serious Can occur 30 minutes to two weeks after eating contaminated foods

What Are the Most Common Causes of Foodborne Illness? Those caused by the bacteria: Campylobacter Salmonella E. coli O157:H7 Those caused by a group of viruses: Norwalk and Norwalk-like viruses While there are more than 250 known foodborne illnesses, a few are the most common culprits causing foodborne illnesses. These include three kinds of bacteria and one group of viruses.

Salmonella Most common foodborne illness Causes Eating raw poultry, raw and undercooked meats, unpasteurized milk, eggs Vegetables & fruits if they have been in soil contaminated with animal waste Symptoms Mild diarrhea, abdominal cramps, vomiting and fever, which can lead to severe dehydration Average Time for Symptoms to Develop 6-72 hours and may last 2-3 days

Salmonella Continued Most common foodborne illness Prevention: Avoid cross contamination Thoroughly cook meat and poultry Cook eggs thoroughly, never eat runny or raw eggs Always refrigerate meat products Wash fruits and vegetables thoroughly

Staphylococcus Aureus Causes Foods that have been handled a great deal when preparing (ex. Chopping when making a sandwich or salad) and then food is left at temperatures above refrigeration which allow bacteria to multiply and produce toxins Foods involved are: meats & meat products, poultry & egg products, salads such as egg, tuna, potato & macaroni, cream-filled bakery products and pies, sandwich fillings and milk & diary products Symptoms Vomiting, diarrhea, abdominal cramping Average Time for Symptoms to Develop 3-8 hours after eating infected food Usually lasts 2 days

Staphylococcus Aureus Continued Prevention Always wash hands well when preparing foods Keep foods refrigerated

Campylobacter Causes Raw chicken and raw milk Symptoms Headache, muscle pain, diarrhea with fever, stomach pain, and/or nausea Illness may appear similar to Salmonella Average Time for Symptoms to Develop 2-5 days after eating infected food May lasts 7-10 days

Campylobacter Continued Prevention Avoid cross contamination Cook meat and poultry thoroughly Never drink raw milk (unpasteurized)

Clostridium Perfringens Known as the buffet germ Sources Foods high in protein or starch, such as cooked beans or gravies and improperly handled leftovers Symptoms Gassy, watery diarrhea, cramps and headache Average Time for Symptoms to Develop 6-24 hours

E. Coli Causes Undercooked raw ground beef, unpasteurized apple cider, raw milk and raw produce Symptoms Range from minor flu like symptoms to more severe stomach cramps & diarrhea that may become bloody vomiting and fever and potentially kidney failure (especially in young children) Average Time for Symptoms to Develop 1-10 days after eating contaminated food, but usually 3 to 4 days after

E. Coli Continued Prevention Cook ground beef thoroughly to 165F internally Wash fresh fruits & vegetables thoroughly Do not drink unpasteurized milk Do not drink unpasteurized apple cider unless well refrigerated

Botulism Causes Improperly processed canned foods Infant botulism occurs when infants ingest honey containing botulinum spores which then produce toxins in their intestines Eating food from swollen or dental cans Symptoms Double vision, nausea, vomiting, fatigue, dizziness, headache, and dryness of throat and nose In extreme cases can lead to respiratory failure and death Average Time for Symptoms to Develop 18-48 hours of ingesting toxin Greater than 65% of cases are fatal, other cases may take weeks to years to recover

Botulism Continued Prevention Follow correct canning techniques at home Do not eat food from swollen, leaking, or severely damaged cans Do not feed honey to infants under 1 year of age

Listeria Causes Raw milk, raw meats and raw vegetables, ice cream, soft ripened cheeses, smoked fish, lunch meats, hot dogs, and refrigerated salad- type products Organism is still able to grow slowly at refrigerator temperatures Symptoms Nausea, vomiting, diarrhea, cramps, and fever Can result in brain or brain infection and death Average Time for Symptoms to Develop 12 hours to 21 days after food is consumed

Listeria Continued Prevention Wash fruits & vegetables thoroughly Keep foods refrigerated to slow growth of listeria People with compromised immune systems should avoid eating implicated foods (ex. Cheese, meats, etc.)

How Do You Know If You Have Foodborne Illness? Onset of symptoms can occur in hours to days of food consumption known as the incubation period Symptoms vary mild to severe (requiring hospitalization) Common symptoms include: diarrhea, abdominal cramps, and nausea Determining if the illness you have is related to what you ate or something else can be difficult because the onset of symptoms related to foodborne illness can occur in hours to days after eating a contaminated food. Further, symptoms can vary from being very mild GI distress to serious health issues (e.g., liver failure) that require hospitalization. Most commonly foodborne illness causes an array of GI distresses including diarrhea, abdominal cramps, and nausea. Ever have that mystery 24-hour flu? It may have been related to something you ate.

Am I at Risk? YES 76 million cases of foodborne illness occur each year in the U.S. pregnant women, infants, the elderly, and those weakened immune systems are at greater risk for foodborne illness Even if you are young and healthy, you are at risk. 76 million cases of foodborne illness are reported to occur every year and this does not include the many more causes that go unreported. While everyone is at risk, certain groups, like pregnant women, infants, the elderly, and those with weakened immune systems (e.g., people with HIV, or those undergoing cancer treatment), are at greater risk for getting foodborne illness.

What Can I Do? Follow these simple guidelines: CLEAN COOK CHILL LEFTOVERS While you are at risk, this doesn’t mean you can’t do anything to reduce this risk. By following four simple guidelines: Clean, Cook, Chill, and Leftovers, you can help improve your food handling behaviors and reduce your risk of getting foodborne illness. You will learn more about these behaviors in the next four lectures.

How to Prevent Food-Borne Illness Clean Wash hands and surfaces and equipment properly Separate Don’t cross contaminate ( spread of bacteria from one item to another) Chill Refrigerate perishable foods within 2 hours of preparation or purchase Cook Cook foods to proper internal temperatures