Foodborne Illnesses Objective 8.02. What is a foodborne Illness? A disease transmitted by food Caused by contaminants – Substances that are harmful to.

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Presentation transcript:

Foodborne Illnesses Objective 8.02

What is a foodborne Illness? A disease transmitted by food Caused by contaminants – Substances that are harmful to the body Bacteria Chemicals

Bacterial Foodborne Illnesses – Bacteria are a type of microorganism that are single-celled or non-cellular organisms – Food can become contaminated with bacteria at any stage between the farm and the table – Most foodborne illness you hear about in the news is caused by bacteria, but not all

Types of Bacterial Illnesses Campylobacter E. Coli Listeriosis Perfringens poisoning Salmonellosis Shigellosis Vibrio infection Botulism Staphylococcal poisoning

Other causes of Foodborne Illness: Foodborne illnesses can also be cause by: – Parasites – Protozoa – Viruses – Natural Toxins found in foods

The “Big Five” Foodborne Illnesses: 1.E. Coli(Bacterial Infection) Sources: Meat, especially raw or undercooked hamburger, produce, and raw milk Incubation period: 3-4 days Symptoms: Severe diarrhea, cramping, dehydration Prevention: Cook food above 155F, wash hands properly and frequently, correctly wash, rinse and sanitize dishware

2. Shigella(bacterial infection) Sources: salads, milk and dairy products, unclean water Incubation period: 1-7 days Symptoms: diarrhea, fever, chills and dehydration Prevention: wash hands frequently and properly, wash vegetables thoroughly

3. Hepatitis A(viral infection) A liver disease caused by the hepatitis A virus Incubation period: days Symptoms: Jaundice, nausea, diarrhea, fever, fatigue, loss of appetite, cramps Prevention: wash hands frequently and properly, especially after using the restroom

4. Salmonella(bacterial illness) Most common cause of foodborne deaths Sources: raw, undercooked eggs, undercooked poultry and meat, dairy products, seafood, fruits and vegetables Incubation Period: 5-72 hours Symptoms: Nausea, vomiting, cramps and fever Prevention: cook all food to proper temperatures, chill food rapidly, eliminate sources of cross contamination

5. Norovirus(viral infection) The leading cause of diarrhea in the US Incubation period: 6-48 hours Symptoms: Nausea, vomiting, diarrhea and cramps Prevention: wash hands frequently and properly, especially after using the restroom; obtain food from a reputable food source; wash vegetables thoroughly

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