FOOD BORNE ILLNESS

LISTERIOSIS Found In - -Raw meat -Seafood -Raw milk or cheese Symptoms Fever Headache Nausea Vomiting

SALMONELLA Found In Symptoms Poultry (chicken, turkey, duck, pheasant) Red meat (beef, pork, lamb) Dormant time = 3-8 hours after eating Symptoms Headache Nausea Vomiting Diarrhea Fever

STAPHLOCOCAL POISONING Dormant 8-20 hours after eating contaminated food Found In Salami Cheese Potato or macaroni salad Puddings Cream pies

STAPHLOCOCAL POISONING Continued Symptoms Abdominal cramping (stomach ache) Nausea Vomiting Diarrhea Prevention Use sanitary food handling methods Refrigerate foods Cook food thoroughly

E-COLI Found In Red meat (hamburger) contaminated water Fruit or vegetables grown in manure

Dormant time =12 to 72 hours and may last 4 to 10 days Prevention Symptoms Bloody stools Stomach ache and nausea Violent vomiting Dormant time =12 to 72 hours and may last 4 to 10 days Prevention Cook meats well done, Use sanitary food handling methods Wash all fruits and vegetables Drink pasteurized milk

BOTULISM Found In Dormant time = 12-36 hours after eating food Poorly canned foods Dormant time = 12-36 hours after eating food Symptoms Double vision Attacks the Difficulty swallowing Nervous System Difficulty talking Difficulty breathing Death Prevention Use sanitary cans and seal cans tightly

Each year 76 million become sick from Food Borne Illness (FBI) Babies, older people, and people already ill are more likely to become very ill or die from a food borne illness. Hand washing is the most effective way to stop the spread of illness. As few as 10 bacteria could cause some FBI. The USDA guidelines for food safety 1 Clean 2 Separate

To prevent Food Borne Illness avoid: Eating raw eggs or foods containing raw eggs Unpasteurized (not cooked to high temperatures) juices.

As few as 10 bacteria could cause some FBI. The USDA guidelines for food safety 1 Clean 2 Separate 3 Cook 4 Chill 5 Avoid

Never put foods on a plate that previously held raw meat. The only way to know a food has been cooked to a safe internal temperature is to use a thermometer.

The internal temperature of ground beef, pork, and egg dishes should be 160 degrees. Chill perishable foods promptly Total time that perishable foods should be at room temperature is less than 2 hours, only 1 hour it=f it is over 90 degrees.

It is important to dry fruits and vegetables before you put them away because moisture left on produce may promote growth of microorganism. Cool food in shallow or small containers. The best way to thaw frozen food is in the refrigerator.

The recommended temperature of the refrigerator is 40 degrees and just below 0 degrees for the freezer. Refrigerated leftovers become unsafe within 3 to 4 days. If in doubt, toss it out.