THE GREAT FOOD FIGHT VIDEO NOTES

SURVIVAL HAS BEEN A FIGHT FOR FOOD HUNTING AND GATHERING CIVILIZATION DEVELOPED MAN NEEDED TO PRESERVE FOOD SUPPLY – DRYING, SMOKING, PRESERVING, PICKLING, FREEZING, SALTING

MODERN TIMES FOOD FIGHTS BACK! THE FOOD SUPPLY IS HANDLED MANY TIMES FROM FARM TO TABLE MORE HANDLING CAN LEAD TO CONTAMINATION OF FOOD SUPPLY

FOOD POIS0NING FOOD BORNE ILLNESS IS SICKNESS CAUSED BY FOOD 2 OR MORE SICK PEOPLE MEANS FOOD BORNE ILLNESS OUTBREAK Who is likely to be affected: Young Children(infants) Elderly People with chronic illness

HOW IS FOOD CONTAMINATED? BIOLOGICAL CONTAMINATION – BACTERIA, PATHOGENS, TOXINS PHYSICAL CONTAMINATION – FOREIGN ARTICLES GET IN FOOD SUCH AS GLASS CHEMICAL CONTAMINATION – Chemicals in the food supply – soap, cleansers, pesticides

COMMON FOODBORNE ILLNESSES E-COLI – USUALLY PROTEIN FOODS SUCH AS MEAT, OR COOKED RICE, PASTA SALMONELLA (SALMONELLOSIS) – BACTERIA CARRIED IN SOME FOODS - KILLED BY HEAT (EGGS – DON’T EAT RAW COOKIE DOUGH) AND POULTRY (COOK THOROUGHLY) BOTULISM – DENTED CANS

Other Foodborne Illnesses Staphylcoccus Aureus handmade items such as sliced meats, puddings, sandwiches Norwalk Virus – water, raw vegetables, fresh fruit, salads, shellfish

SYMPTOMS VOMITING, NAUSEA, DIARRHEA OFTEN MISTAKEN FOR FLU MAY OCCUR IN HOURS Symptoms of Botulism: Respiratory system is paralyzed, attacks muscles

GOVERNMENT AGENCIES FDA – FOOD AND DRUG ADMINISTRATION USDA – UNITED STATES DEPARTMENT OF AGRICULTURE

PREVENT FOODBORNE ILLNESS CLEAN SEPARATE CHILL COOK

THE DANGER ZONE OLD DANGER ZONE 40 – 140 DEGREES NEW DANGER ZONE 41 – 135 DEGREES

WHEN IN DOUBT - THROW IT OUT!!!!