1. Food Safety and Food Borne Illnesses
Rhonda Brown

2. Learning objectives
After this 10 minute presentation, students will be able to:
Define food borne illness
Identify at risk groups for food borne illnesses
List three pathogens and the best way to prevent them

3. Overview of Food Borne Illness
Definition
Who is most at risk?
Top Pathogens
Type
Symptoms
Statistics
Prevention
Food Temperatures
Conclusion
References

4. Interesting Facts 1 in 6 Americans gets sick 128,000 are hospitalized
3,000 die
Symptoms similar to an intestinal flu

5. Definition of Foodborne Illness
According to ServeSafe© a foodborne Illness is a disease carried or transmitted to people by food or drink
Start off asking what is a food born illness?
I say: A bacterium, virus, or other microorganism that can cause disease. Like a germ. Then say that there are 31 known pathogens

6. Who are most prone? Children Adults Pregnant Women The ill
I will say: Although anyone can get sick from food handled unsafely, certain people usually get sick more often or have more serious illnesses (due to cancer, AIDS, diabetes, certain medications, or other conditions)

7. Most Common Clostridium perfringens Staphylococcus aureus
Toxoplasma gondii
E.coli
Listeria monocytogenes
Norovirus
Salmonella
Campylobacter

8. Norovirus
Noroviruses are a group of related viruses which cause gastroenteritis.
Symptoms: GI
Fever
Neurological
General
Prevalence
For point 1:gastro is the inflammation of the stomach and intestines
After symptoms:A person can get this more than once in their life-time.

9. Norovirus Sources Prevention Food Environment Human Personal hygiene
Food Preparation
Surfaces
Providers and suppliers
First say- Norovirus is a very contagious virus
first contamination point- someone gets stool or vomit on their hands, then touches food or drink).
3rd:for example, when caring for someone with norovirus or sharing foods or eating utensils with them).
Say after first subpoint of vomit and stool Fatct:Foods that are most commonly involved in foodborne norovirus outbreaks include leafy greens (such as lettuce), fresh fruits, and shellfish (such as oysters). However, any food item that is served raw or handled after being cooked can become contaminated with noroviruses.

10. Campylobacter Sources: Statistics -Undercooking -Cross-contamination
over 2.4 million
124 persons
More common in the summer than winter.
within two to five days after exposure to the organism symptoms appare.
Apart from the main symptoms cramping, abdominal pain, and fever also included

11. Campylobacter Main symptom prevention- Internal cooking temperature
Hand hygiene
Unpasteurized milk and untreated water
Cross-contamination
Wash hands with soap before preparing food, after handling raw foods of animal origin and before touching anything else.
separate cutting boards for foods of animal origin and other foods and by carefully cleaning all cutting boards, countertops, and utensils with soap and hot water after preparing raw food of animal origin.

12. Salmonella Microscopic living creatures that pass from the feces.
Statistic
40,000 cases
More common in the summer than winter
Fun fact: an American scientist named Salmon
12 to 72 hours after infection symptoms occur. lasts 4 to 7 days

13. Salmonella Prevention Symptoms Fever abdominal cramps GI
Cook all meat to internal temperature
Hand hygiene
Cross contamination
Wash hands, kitchen work surfaces, and utensils with soap and water immediately after they have been in contact with raw meat or poultry.

14. Internal Temperatures
Product
Minimum Internal Temperature
Beef, Pork, Veal & Lamb
Steaks, chops, roasts
145 °F (62.8 °C)
Ground meats
160 °F (71.1 °C)
All Poultry
165 °F (73.9 °C)
Eggs
Fish & Shellfish

15. Conclusion
A foodborne illness is a illness caused by food or drink consuming contaminated with pathogens .
Individuals most prone to the illnesses:
Children
adults
Pregnant women
Immune-compromised individuals

16. Conclusion-Pathogens and Prevention:
Norovirus-
Practice proper hand hygiene
Wash fruits and vegetables and cook seafood thoroughly
If you are sick do not prepare foods
Clean and disinfect contaminated surfaces
Campylobacter
Cook all poultry products thoroughly.
Avoid consuming unpasteurized milk and untreated water.
Prevent cross-contamination
Salmonella
Cook poultry, ground beef, and eggs thoroughly
Prevent cross contamination

17. References
(n.d.). Retrieved from U.S Department of Health and Human Services website:
Centers for disease control and prevention. In (2010). CDC. Retrieved from ylobacter/
CDC. (2012, October 26). Centers for disease control and prevention. Retrieved from
Centers for disease control and prevention. In (2012). CDC. Retrieved from
National restaurant Association. (2010). Servsafe coursebook. (5 ed.). Prentice Hall.

18. Picture References
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19. Any Questions