Food Borne Illnesses

What is food poisoning? Illness from consuming food that contains harmful substances, microorganisms or other toxins. It can result in long term disease and/or death. It is often caused by food that looks, smells and tastes normal.

Chemical Hazards This can include chemicals used to clean kitchen surfaces and equipment. They can also be harmful if spilled on or near food or accidentally eaten. safefood.qld.gov.au

Natural Toxins These are poisonous substances produced by some micro- organisms, plant and animals. Most are tasteless and remain toxic even after cooking. blog.friendseat.com

Physical Hazards Foreign matter can be introduced into food by harmful bacteria into food. Some examples include: hair, insects, jewelry, or pieces of metal.

Biological Hazards The organisms that make you sick can include: ---viruses ---bacteria (salmonella, E. coli, listeria) ---parasites (trichinella spiralis) ---mold

Who is most at risk for developing FBI? Infants Teens Pregnant women Compromised immune system Elderly

Salmonella  Sources: intestine of people and carriers, raw meat and poultry, raw milk and eggs  Food Sources: undercooked or contaminated poultry, raw milk and eggs  Incubation: 6-72 hours  Symptoms: abdominal pain, diarrhea, vomiting and fever. blog.eggzy.net

Clostridium Botulinum  Sources: Fish intestines, soil and vegetables  Food Sources: Canned or vacuumed packed foods  Incubation: 2 hrs---5 days  Symptoms: Problems swallowing, talking, breathing, double vision and paralysis t oxicfoodie.org

E coli  Sources: Animal intestines, soil and water  Food Sources: undercooked or raw meat, veggies, unpasteurized milk and contaminated water  Incubation: 2-5 days  Symptoms: watery or bloody diarrhea, nausea, cramps and fever  This can be fatal catlovingcare.com

Clostridium Perfringens  Sources: Soil, animal and human intestines, raw sewage  Food Sources: Cafeteria or Buffet food (temp)  Incubation: 8-22 hours  Symptoms: Abdominal pain and diarrhea

Staphylococcus aureus  Sources: human nose, mouth, skin, or hands (common in hospitals)  Food Sources: dairy products, cold cooked meat and poultry, foods handled  Incubation: 1-7 hours  Symptoms: Abdominal pain, diarrhea, vomiting and high temp 1d f9eec f6d3e1e0b.jpg

Listeria Monocytogenes  Sources: Water, animals, birds and fish  Food Sources: Dairy products, raw vegetables, raw meats and poultry  Incubation: 3-70 days  Symptoms: Headache, fever, vomiting, diarrhea  This is especially dangerous for pregnant woman and can kill the fetus

Campylobacter Jenjuni  Sources: raw or undercooked poultry, water, milk and feces  Incubation: 2-5 days  Symptoms: diarrhea, abdominal cramps, fever, nausea abc.net.au

Strategies for Preventing Food Poisoning  Keep hands clean  Keep kitchen clean  Handle food properly  Cook high risk foods thoroughly  Keep hot food hot and cold food cold dac-home.com

Safe Food Handling  Avoid preparing food when sick or feeling unwell  Keep raw foods and cooked foods separated  Use clean equipment, not hands, to pick up food  Wash fruits and vegetables before using fkamali soc364berryspring2012.blogspo...