1. Keeping Food Safe

2. You make me sick!
According to the Centers for Disease Control (CDC) each year about 1 in 6 Americans (48 million people) get sick from something they ate.
Most people only get mild symptoms, whereas 128,000 get hospitalized and 3,000 die. Most severe cases affect the very old, very young and those with impaired immune systems.

3. Food Borne Illness AKA food poisoning, “sometimes stomach flu”
An illness caused by eating food that has been contaminated in some way
Contaimination can occur from things such as microorganisms and their toxins, animal parasites, viruses and toxic chemicals.
Approximately 250 FBI identified

4. Microorganisms Bacteria Viruses Parasites Mold Yeast
Chemicals/natural toxins

5. Bacteria The most threatening microorganism
Single celled organism found in air, water and food
Of 20 types that cause FBI, only 8 are major culprits
They like warm temperatures, moisture, and moderate pH levels
Can grow with (aerobic) or without (anaerobic) air
Love to grow on foods that contain protein

6. Bacteria Infection vs. Intoxication
bacterial illness that occurs when pathogenic microorganisms enter the body on the food eaten
Bacteria MULTIPLIES in the body and the number of organisms make you sick
Salmonella enteritidis
Escherichia Coli 0157:H7
Listeria Monocytogenes

7. Salmonella
Raw and undercooked foods including poultry, meat products, fish, shellfish, eggs, milk
Most common food infection
Symptoms include: nausea, vomiting, abdominal pain and diarrhea
Salmonella bac killed by high temperatures

8. Escherichia Coli 0157:H7 AKA E. coli
Attacks cells lining the intestinal wall causing cramps and diarrhea.
Can lead to kidney disease called hemolytic uremic syndrome which damages blood vessels, destroys platelets and disrupts blood flow to vital organs
Can leave victims with acute kidney failure or brain damage

9. E. Coli con’t It’s deadly!!!
Bac lives in intestines of cattle and other animals so infection comes from undercooked contaminated beef
Also found in contaminated apple cider and unpasteuized milk.

10. Listeria Monocytogenes
Found in soil and water
Causes serious illness called listeriosis
Healthy people may feel some discomfort, but those w/ weakened immune systems are more susceptible to worse effects, such as newborns, and the elderly. In pregnant women – miscarriage or stillbirth

11. Listeria, con’t Can lurk in body up to 8 weeks before illness sets in
Flu-like symptoms (fever, chills, nausea)
Found in unpastuerized soft cheeses such as brie and mexican queso, also ready-to-eat processed meats such as hot dogs, cold cuts, deli-style meat/poultry (Subway) and fermented or dry sausage

12. Food Infections vs. Intoxications
Occurs when microorganisms grow in food and PRODUCE A TOXIN (POISON) there
The toxin is what causes the illness
Clostridium perfringens
Staphylococcus aureus
Clostridium botulinum

13. Clostridium Perfringens
C. perfringens form spores that release toxins in the intestinal tract
Grow rapidly in low-temp, long-time warming and cooking such as a slow cooker or a cafeteria heating table
Aka “buffet germ”
Usually occurs in large-scale feeding

14. Clostridium con’t
Causes stomach cramps, diarrhea and occasional nausea
Rarely fatal, usually mistaken for flu or another viral infection

15. Staphylococcus aureus
Aka “staph”
Found in nasal passages and skin
Pass through air in drops of moisture when you talk, sneeze or cough, even breathe
Grows best in moist meat dishes or starchy foods
Causes diarrhea, vomiting and stomach cramps
That’s why you should ALWAYS wash your hands after sneezing or coughing!!!!

16. Clostridium Botulinum
Though rare, it is THE MOST DANGEROUS
Toxin found in contaminated fish but improperly canned foods is most often to blame
Blurred vision, general weakness, dry mouth, difficulty swallowing/speaking, shortness of breath
Pralysis, respiratory failure, death

17. How to control BACTERIA – USE FAT TOM
Food
Bacteria love foods with protein such as chicken, beef, eggs, milk
Acidity
Bacteria love neutral environment rather than acidic environment
Time
Leave foods out no longer than 2 hours
Temperature
Danger zone º F
Oxygen
Most bacteria need oxygen to survive
Moisture
Bacteria love moist environment

18. Viruses
Small, infectious agent that replicate by invading healthy cells and forcing the cell to make more viruses
Does not grow on food
Hepatitis A and Noro virus
Fever, nausea, abdominal discomfort
Found in feces of infected person
Can be found in infected water

19. Animal Parasites Organisms that grow and feed on other organisms
Raw pork and wild game – trichinella spiralis, tiny roundworm that lives in muscle
If eaten in undercooked meat, parasite grows in intestine causes diarrhea, fever, fatigue and muscle pain- called Trichinosis
Sever infections – fatally damage heart and brain

21. Mold, Yeast, other Mold – give spoiled foods a furry look
Visible so rarely causes illness, certain molds on nuts, grains and legumes produce mycotoxins that can be harmful
Yeast – one-celled plant
Flourish in acid environment, decreasing acidity, other microorg continue spoilage
Least threatening microorg
Chemicals – unintentionally added to foods
From metals in processing equipment (acid + copper)_
Pesticides
Natural Toxins - Chemicals produced by food itself
Mushrooms
Potatoes exposed to light produce solanine (green portion under the skin)

22. Ciguatera
FBI caused by eating certain fish (barracudas, snapper, parrotfishes, amberjacks (ulua)
Small reef fish eat seaweed contaminated w/ toxins, larger fish eat smaller fish and accumulate the toxins in their body.
Nausea, vomiting, diarrhea, headaches, pins and needles, cold allodynia and may be sexually transmitted

23. Food and Drug Administration and US Department of Agriculture
Responsible for safeguarding the commercial food supply in the US
Oversees food processing
Tests for environmental contaminants
Sets levels of pesticides that can be used on crops
Checks levels of pesticide residue on harvested foods
Regulates food labeling

24. FDA and USDA Food Safety and Inspection Service (FSIS)
HACCP -Hazard Analysis Critical Control Point
Originally developed by NASA for space flights
Food safety system
Companies review their food production process, to determine where “critical control points” or points in the process where hazards can be prevented, controlled or eliminated

25. International food safety
United Nations
Food and Agricultural Organization (FAO)
World Health Organization (WHO)
Solving the world’s nutrition problems
Countries with economic problems, getting enough food is a problem. People are less concerned with quality of food as they are of quantity of food.

26. Prevention FAT TOM Practice cleanliness Store food safely
Wash hands (especially when handling raw meats)
Wear clean clothes, tie up long hair, take off jewelry
Store food safely
Prepare foods safely – don’t cross contaminate!