1. FOOD BORNE ILLNESS

2. LISTERIOSIS A. Found in A. raw meat B. seafood C. Raw milk
D. Soft Cheeses

3. Listeriosis Symptoms
Fever
Headache
Nausea
Vomiting

4. Prevention of Listeriosis
Use sanitary food-handling methods
Cook foods thoroughly
Use pasteurized milk

5. SALMONELLA
Found in
poultry
red Meats
Dairy products

6. Time it takes to make you sick
3 to 8 hours
May last 2-3 days

7. SALMONELLA SYMPTOMS Severe headache Nausea Vomiting Abdominal pain
Diarrhea
Fever

8. Preventing Salmonella
Use sanitary food handling methods
Drink pasteurized milk
Cook foods thoroughly
Refrigerate foods right away

9. STAPHYLOCOCAL POISONING
Found in
Cheese
Cream pies
Custards or puddings
Potato or macaroni salads with mayonnaise

10. Staphylococal Symptoms
Abdominal cramps
Nausea
Vomiting
Diarrhea

11. Preventing Staphylococal
Cook foods
Refrigerate foods
Keep hot foods hot and cold foods cold

12. Time it takes to make you sick
8 – 20 hours after eating contaminated food

13. E-COLI Found in Meats –often ground beef Raw milk Contaminated water
Fruit or vegetables grown in manure

14. Time it takes to make you sick
12 to 72 hours after eating the contaminated food

15. E-Coli Symptoms
Bloody stools
Stomachache
Nausea
Violent vomiting

16. Preventing E-Coli Cook meats well done Wash all fruits and vegetables
Drink pasteurized milk

17. BOTULISM
Found in unsanitary canned food

18. Time it takes to make you sick
12 to 36 hours

19. Symptoms of Botulism Double vision Difficulty swallowing
Difficulty talking
Difficulty breathing
Death
Attacks the nervous system

20. Preventing Botulism Properly canned food
Do not eat anything from bulging or leaky cans or jars.

21. NOTES
Bacteria give off toxins that are wastes which make us sick if eaten.

22. Healthy people fight off these toxins and will get a little sick but most people do not die

23. Babies, elderly people, and people already sick (cancer, aids, leukemia) are more likely to die from eating contaminated food.

24. Cooking kills most bacteria
Freezing does NOT kill the bacteria but stops it while it is frozen. The bacteria grows again once it thaws.

25. The danger zone is the temperature range from 40º to 140º where bacteria grow very fast. Food left in this temperature range may have bacteria multiplying in large amounts that can make you very sick if you ate it.