1. Mr. Adham Ahmed Food-Related Illnesses and Allergies

2. Mr. Adham Ahmed2 Objectives  Identify diseases caused by contaminated food, their signs, and the means by which they are spread.  List signs of food contamination.  State precautions for protecting food from contamination.  Describe allergies and elimination diets and their uses

3. Mr. Adham Ahmed3 Food-related Illnesses Pathogens are disease-causing agents. Pathogens or certain chemicals can contaminate food. Bacteria, viruses, molds, worms, and protozoa are pathogens that can contaminate food.

4. Mr. Adham Ahmed4 Food-related Illnesses Chemicals may be a natural component of specific foods, intentionally added during production or processing, or accidentally added through carelessness or pollution. Food poisoning is a general term for foodborne illness.

5. Mr. Adham Ahmed5 Food-related Illnesses When food poisoning develops as a result of a pathogen’s infecting someone, it is a foodborne infection. food intoxication When it is caused by toxins produced by the pathogen, it is called food intoxication.

6. Mr. Adham Ahmed6 Food-related Illnesses Symptoms of food poisoning include vomiting, diarrhea, headache, and abdominal cramps. Many never know they are suffering from food poisoning and assume they have the flu. Young children, elderly or immunocompromised may become very ill and even die.

7. Mr. Adham Ahmed7 Bacteria that Cause Foodborne Illness Campylobacter jejuni Clostridium botulinum Clostridium perfringens Cyclospora cayentanensis Escherichia coli (E. coli 0157:H7) Staphylococcus aureas Listeria monocytogenes Salmonella Shigella

8. Mr. Adham Ahmed8 Campylobacter Jejuni One of the most prevalent causes of diarrhea. Found in intestinal tracts of pigs, sheep, chickens, turkeys, dogs, and cats. Onset is 2 to 5 days.

9. Mr. Adham Ahmed9 Campylobacter Jejuni Symptoms include diarrhea, fever, headache, muscle and abdominal pain, and nausea. Transmitted via unpasteurized milk raw or undercooked meat, poultry Transmitted via unpasteurized milk, contaminated water, and raw or undercooked meat, poultry and shellfish.

10. Mr. Adham Ahmed10 Clostridium Botulinum Botulism Found in soil and water, on plants, and in the intestinal tracts of animals and fish. Can be produced in sealed containers such as cans, jars, and vacuum- packaged foods. The rarest but most deadly of all food poisonings.

11. Mr. Adham Ahmed11 Clostridium Botulinum Onset is 4 to 36 hours after eating. Symptoms include double vision, speech difficulties, inability to swallow, and respiratory paralysis. Fatality rate in the US is about 65%. Great care must be taken to prevent botulism when canning foods at home.

12. Mr. Adham Ahmed12 Clostridium Perfringens The “cafeteria” or “buffet” germ. Transmitted by eating heavily contaminated food. Symptoms include nausea, diarrhea, and inflammation of the stomach and intestine. Onset is 6 to 24 hours.

13. Mr. Adham Ahmed13 Cyclospora Cayentanensis A parasite that causes gastroenteritis. Transmitted by poor hygiene and contaminated water. Symptoms include watery diarrhea, abdominal cramps, decreased appetite, and low-grade fever. Onset is one week.

14. Mr. Adham Ahmed14 Escherichia Coli Escherichia coli, commonly called “E. coli,” is a group of bacteria that can cause illness in humans. E. coli 0157:H7 is a very infectious strain of this group. Found in intestines of some mammals, raw milk, and contaminated water.

15. Mr. Adham Ahmed15 Escherichia Coli Transmitted through contaminated water, unpasteurized milk or apple juice, raw or rare ground beef products, unwashed fruits or vegetables, and directly from person to person. Onset is 3 to 9 days.

16. Mr. Adham Ahmed16 Escherichia Coli Symptoms include severe abdominal cramps, diarrhea that may be watery or bloody, and nausea. Complicationshemorrhagic colitis Complications: hemorrhagic colitis, hemolytic uremic syndrome in children. Control by careful choice and cooking of food.

17. Mr. Adham Ahmed17 Listeria Monocytogenes Bacteria often found in human and animal intestines, and in milk, leafy vegetables, and soil. Transmitted by unpasteurized dairy foods; leafy, raw vegetables; and processed meats. Transmitted by unpasteurized dairy foods; leafy, raw vegetables; and processed meats. Onset is 12 hours to 8 weeks after ingestion.

18. Mr. Adham Ahmed18 Listeria Monocytogenes Symptoms include fatigue, fever, chills, headache, backache, abdominal pain, and diarrhea. To prevent infection, meats and poultry should be thoroughly cooked and salad greens carefully washed. Make sure dairy products are pasteurized.

19. Mr. Adham Ahmed19

20. Mr. Adham Ahmed20 Salmonellosis Salmonella Found in raw meats, poultry, fish, milk, and eggs. Transmitted by eating contaminated food or by contact with a carrier. Symptoms include headache, vomiting, diarrhea, abdominal cramps, and fever. Onset is 6 to 48 hours.

21. Mr. Adham Ahmed21 Shigella Typically transmitted by an infected food handler with poor hand washing. Cold foods are common carriers. Onset is 1 to 7 days. Symptoms include diarrhea, fever, chills, headache, nausea, and abdominal cramps.

22. Mr. Adham Ahmed22 Staphylococcus Aureus Found on human skin. Transmitted by carriers and by eating foods that contain the toxin these bacteria create. Transmitted by carriers and by eating foods that contain the toxin these bacteria create. Onset is 30 minutes to 8 hours. Symptoms include vomiting, diarrhea, and abdominal cramps.

23. Mr. Adham Ahmed23 You are teaching a class about preventing food poisoning. What food preparation safety guidelines will you discuss?

24. Mr. Adham Ahmed24 All meats and poultry should be cooked thoroughly. Ground beef, veal, and lamb should be cooked to 160 degrees fahrenheit, and ground poultry to at least 165 degrees fahrenheit.

25. Mr. Adham Ahmed25 Fruits and vegetables should be carefully washed, and unpasteurized milk, other dairy products, vegetable and fruit juices should be avoided. People with compromised immune systems should be especially vigilant.

26. Mr. Adham Ahmed26 Thaw poultry and meats in the refrigerator or microwave and cook immediately. Avoid cross-contamination of raw and cooked foods by carefully cleaning utensils and counter surfaces that were in contact with raw food.

27. Mr. Adham Ahmed27 Do not eat raw or undercooked eggs or foods that contain them. Keep hot foods hot and cold foods cold.

28. Mr. Adham Ahmed28 Other Substances that Cause Food Poisoning  Mold  Trichinella spiralis  Protozoa

29. Mr. Adham Ahmed29 Mold A type of fungus. May cause respiratory problems. Can cause cancer. Symptoms include abdominal pain, vomiting, and diarrhea. Onset is 1 day to several months after ingestion.

30. Mr. Adham Ahmed30 Trichinella spiralis A parasitic worm that causes trichinosis. Transmitted by eating inadequately cooked pork from infected pigs. Onset is 24 hours. Symptoms include abdominal pain, vomiting, fever, chills, and muscle pain. Cook all pork to an internal temperature of at least 170 degrees Fahrenheit.

31. Mr. Adham Ahmed31 Protozoa (Dysentery) Introduced to food by carriers or contaminated water. Symptoms include severe diarrhea that can occur intermittently.

32. Mr. Adham Ahmed32 Prevention of Foodborne Illnesses Cleanliness of kitchen and equipment. Proper hand washing. Wear gloves if cooking with any hand wound. Cover and store foods to prevent microbes or animals from reaching it. Cook foods to appropriate temperatures.

33. Mr. Adham Ahmed33 Prevention of Foodborne Illnesses Limit standing time at temperatures between 40 and 140 degrees Fahrenheit. Prevent known carriers from preparing foods. Select only packages and jars that were sealed by the manufacturer. Avoid bulging cans, foods that look or smell odd, and foods showing signs of mold.

34. Mr. Adham Ahmed34 Miscellaneous Food Poisoning Ingestion of plants or animals that contain poison (mushrooms, rhubarb leaves, fish from polluted water). Cleaning agents. Insecticides. Drugs.

35. Mr. Adham Ahmed35 Food Allergies A food allergy occurs when the immune system reacts to a food substance, usually a protein.

36. Mr. Adham Ahmed36 Types of Allergic Reactions Hay fever Urticaria Edema Headache Dermatitis Nausea Dizziness Asthma

37. Mr. Adham Ahmed37 Treatment of Allergies Removal of allergen Food diary Laboratory tests Elimination diet Patient education

38. Mr. Adham Ahmed38 Elimination Diet A limited diet in which only certain foods are allowed in an attempt to pinpoint the food allergen causing the reaction. Additional foods are introduced slowly until an allergic reaction occurs.

39. Mr. Adham Ahmed39 Common Food Allergens MilkStrawberriesChocolate WheatTomatoesSoybeans CornLegumesPork EggsTree NutsFish Citrus fruitPeanutsShellfish

40. Mr. Adham Ahmed40 Teaching Considerations Avoid microbial contamination of food supplies at home. Read food labels. Ask about ingredients of foods in a restaurant and at another person’s home.

41. Mr. Adham Ahmed41 Conclusion Human ignorance or carelessness is usually the cause of food infection or poisoning. There are many safety factors related to food handling that can prevent contamination of food. Most common food allergens are milk, chocolate, eggs, tomatoes, fish, citrus fruit, legumes, strawberries, and wheat.