Download presentation
1
FOOD BORNE ILLNESS
2
FOOD POISONING CAUSED BY
INFECTIOUS AGENTS BACTERIA VIRUSES PARISITES TOXIC AGENTS MERCURY PESTICIDES POISONOUS WILD FOODS
3
FOOD POISONING STATISTICS
EACH YEAR IN THE UNITED STATES: 76 million illnesses 325,000 hospitalizations 5,000 deaths MORE THAN 250 KNOWN DISEASES CAN BE TRANSMITTED THROUGH FOOD
4
AT RISK FOR FOOD POISONING
PATICULARLY DANGEROUS FOR: Young children (babies) Elderly Pregnant women People who have weakened immune systems
5
HOW FOOD POISONING AFFECTS THE BODY
Infects the intestine Diarrhea Vomiting Nausea, Cramps Fevers, Chills Body weakness, Fatigue Can cause other complications and death
6
BACTERIAL FOOD POISONING
Salmonella Staphylococcus Aureus - (Staph) Clostridium Botulinum - (Botulism) Clostridium Perfringens Escherichia Coli - (E-Coli) Listeria
7
SALMONELLA
8
STAPHYLOCOCCUS
9
CLOSTRIDIUM BOTULINUM
10
PERFRINGENS
11
E. COLI
12
LISTERIA
13
ORGANISM HIDEOUTS HANGOUTS *Can be treated with antibiotics ONSET /
DURATION SALMONELLA Raw and undercooked meats, poultry, eggs, milk, fish, and contaminated produce People, pets, insects and rodents 6 – 48 hrs 2 to 14 days STAPHYLOCOCCUS “STAPH” Processed foods requiring no additional cooking; ex. salads cream-filled pastries. Other sources include milk and dairy products, poultry, eggs, Nasal passages of humans & animals. Also on the skin 1 – 6 hrs hrs BOTULISM Improperly canned foods like meat, poultry, fish, stuffing, honey, and veggies Soil, water, produce, and inside foods where anaerobic (air-free) conditions exist Variable PERFRINGENS High protein foods such as meats, poultry, and eggs, also gravies Sometimes called the “cafeteria germ” Sewage, soil, dust, crops, meats, and poultry 6 – 24 hrs E-COLI Raw or unpasteurized milk, raw or undercooked ground beef, and plant foods Intestines of warm blooded animals. Water contaminated by feces. 3 – 9 days 2 – 9 days LISTERIA Raw or unpasteurized dairy products, & processed meats. Continues to grow at refrigerated temps *Can affect developing fetus Intestines of warm blooded humans & animals. Milk, soil, leafy veggies, food processing environments *Can be treated with antibiotics
14
VIRUAL FOOD POISONING Noroviruses Rotavirus Hepatitis A
MOST FOOD POISONING CAUSED BY A VIRUS. VIRAL FOOD POISONING IS CONTAGIOUS.
15
NOROVIRUSES
16
ROTAVIRUS
17
HEPATITIS A
18
ORGANISM METHOD OF INFECTION ISSUES NOROVIRUS Contamination through fecal matter Person to person contact Eating contaminated foods Touching surfaces and objects which have been contaminated Found in overpopulated places = “cruise ship” virus Dehydration Severe stomach pain Survives weeks and strong disinfectants ROTOVIRUS Can cause death Occurs most often in winter Affects young children Vaccine available HEPATITIS A An infected food handler Inflammation of liver Jaundice Joint pain
19
PARASITES ! MOST COMMON: HIDEOUTS:
GIARDIA (BEAVER FEVER) CRYPTOSPORIDIUM HIDEOUTS: CONTAMINATED WATER FECAL CONTAMINATED FOOD MILD, LONG-LASTING SYMPTOMS BEGIN IN 12 HOURS DIARRHEA LASTING ONE TO TWO WEEKS
20
GIARDIA
21
CRYPTOSPORIDIUM
22
ORGANISM METHODS OF INFECTION ISSUES GIARDI Found in intestines of infected humans and animals. Carried through feces, can infect soil, foods, and surfaces Affects villi of small intestine resulting in malabsorption of nutrients CRYPTOSPORDIUM Found in intestines of Infected humans and animals. Carried through feces into foods and poorly treated water supplies Resistant to chlorine
23
TOXIC AGENTS! Mercury Pesticides Poisonous wild foods
24
ORGANISM METHOD OF INFECTION ISSUES MERCURY Eating food tainted with mercury especially fish and shellfish Naturally occurring Can cause birth defects PESTICIDES Found in soil and water WILD FOODS Eating foods not found in controlled environments, especially mushrooms Can cause disability and death
26
WHEN IS A DOCTOR NECESSARY?
Vomiting &/or diarrhea lasts more than 2 days Fever Younger than 3, elderly, pregnant Can’t keep any liquids down Recent foreign travel Other family members also sick Can not take regular medicines Nervous system effects: slurred speech, double vision, etc.
27
WHEN IS THE E.R. NECESSARY?
Person passes out Fever over 101o Cramps last 15 minutes or more without relief Stomach swells Skin &/or eyes turn yellow Vomiting or diarrhea with blood Urination stops or urine is very dark Problems breathing Problems waking up
28
HELPFUL HINTS TO AVOID FOOD POISONING
1. KEEP YOURSELF & YOUR KITCHEN CLEAN Constant hand washing especially after using toilet and changing diapers and caring for the sick 2. AVOID CROSS CONTAMINATION 3. COOK FOOD COMPLETELY 4. BE AWARE OF EXPIRATION AND USE BY DATES. 5. KEEP HOT FOODS HOT & COLD FOODS COLD 6. CHECK PACKAGING: Avoid dented and bulging cans BE AWARE OF DANGER ZONE WASH PRODUCE CAREFULLY WHEN IN DOUBT …. THROW IT OUT VIDEO
29
HELPFUL HINTS TO AVOID FOOD POISONING
7. BE MINDFUL OF DANGER ZONE 40* to 140* = Bacteria multiplies quickly 2 hrs,= length of time food can safely be out of refrigerator 1 hrs = length of time food can be in the sun 8. WASH PRODUCE CAREFULLY 9. WASH INFECTED LAUNDRY THOROUGHLY 10. WHEN IN DOUBT, THROW IT OUT
Similar presentations
© 2025 SlidePlayer.com. Inc.
All rights reserved.