Contaminates in our Food Supply Food Borne Illnesses Contaminates in our Food Supply

What is a Foodborne Illness? An infectious disease spread by consuming contaminated foods and beverages. There are over 250 known foodborne diseases. Can be caused by bacteria, viruses, parasites or toxins produced by bacteria.

How do foods become contaminated? Some foods will come from the store containing small amounts of potentially harmful microorganisms. Not washing hands before cooking. Storing food in the “danger zone” between 40° and 140°. Not fully cooking contaminated foods. Improperly thawing foods. Not cooling foods quickly enough. Not properly cleaning preparation surfaces.

Common Microorganisms that cause foodborne illnesses. Campylobacter Botulism E-Coli Listeria Salmonella Staphylococcus (Staph) Hepatitis A

Campylobacter Caused by presence of bacteria in foods. Symptom severity ranges from none at all to death. Symptoms last 2-5 days and include diarrhea, abdominal cramping, nausea, vomiting, fever, and tiredness.

Campylobacter Most commonly found in raw or undercooked poultry, unpasturized milk, contaminated water and poor hygiene after coming in contact with human or animal feces. Prevent illness by washing hands, cleaning up after raw meats, cooking poultry and meats thoroughly.

Botulism Toxin created by bacteria Can be fatal if not treated quickly. Children and elderly most susceptible. Symptoms include double vision and drooping eyelids, weak muscles, slurred speech, dry mouth and difficulty swallowing. Symptoms appear 18-36 hours after eating contaminated foods.

Botulism Most often found in home canned low acid foods like asparagus, green beans, and corn. Can survive environments with no oxygen like tightly wrapped baked potatoes or herb infused oils. Prevent botulism by following strict hygienic steps when home canning. Do not store potatoes in foil and refrigerate oils containing herbs.

E-Coli Illness cause by contact with E-coli bacteria which is naturally found in the digestive track of cattle and other animals. Symptoms appear 2-5 days after eating contaminated foods and last up to 8 days. Symptoms include nausea, severe abdominal cramps, bloody stools, diarrhea, and fatigue.

E-Coli Found in undercooked hamburger, salami, alfalfa sprouts, lettuce, unpasteurized milk or apple cider, and contaminated water. Can also get E-coli from drinking underchlorinated swimming pool water, direct contact with sick person, or poor hygiene. Prevent by washing hands, fully cooking meats, avoiding unpasteurized beverages, and washing raw fruits and vegetables.

Listeria Bacteria found through out nature especially in animal digestive tracks. Symptoms include fever, convulsions, chills, backache, headache, diarrhea, and vomiting. Symptoms may appear 1 day -3 months after eating contaminated foods. Pregnant women are particularly susceptible to Listeria.

Listeria May be found in unpasteurised milk, raw vegetables, soft cheeses, and lunch meats. Prevent by keeping foods out of the danger zone, properly store foods, reheat foods to 140° or higher, and wash hands.

Salmonella Bacteria causes 40,000 cases of salmonellosis annually in the United States. Symptoms include diarrhea, fever, abdominal cramps and headache. Symptoms last 4-7 days. Found in raw poultry, eggs, beef and unwashed fruits and vegetables.

Salmonella Cross contamination is one of the most common ways Salmonella is spread. To prevent salmonellosis do not eat foods containing raw eggs. Cook meats and eggs to an internal temperature of 180°. Wash hands after touching raw meats. Use different cutting boards and knives for fresh and raw foods.

Staphylococcus (Staph) Bacteria produces toxins which make us sick. Symptom onset between 1-6 hours after eating contaminated foods. Physical symptoms include vomiting, diarrhea, nausea, headaches, and cramping that last between 1-3 days.

Staphylococcus (Staph) Found in any improperly handled foods. Most likely to be found in meats, poultry or eggs. Also found in tuna, egg, chicken, potato, or pasta salads. Milk, custards, and other dairy products are susceptible. Prevent by washing hands and keeping foods out of the danger zone.

Hepatitis A Caused by hepatitis A virus that affects the liver. Symptoms include fever, tiredness, loss of appetite, nausea, abdominal discomfort and jaundice (yellow skin). Symptoms appear, on average, 30 days after contact. Hepatitis A will stay in your blood stream for up to 6 months.

Hepatitis A Virus enters through the mouth and multiples in the body and is spread by not properly cleaning hands after going to the bathroom. Found in any foods touched by infected hands. Can also be spread by flies. Shellfish found in contaminated water can also carry hepatitis A virus. Can be prevented by properly washing hands.

Keys to Prevention WASH YOUR HANDS. Fully cook foods. Wash raw fruits and vegetables. Clean kitchen area and tools. Store foods at proper temperature. Do not eat foods that were stored between 40-140° for more than 4 hours.