1. Food Borne Illness

2. What Are Food-Borne Illnesses?
Infections or irritations of the gastrointestinal tract
Common symptoms resemble flu symptoms
Symptoms
Vomiting
Diarrhea
Abdominal pain
Fever
Chills

3. Common Causes of Food-Borne Illness
Pathogens such as bacteria, parasites and viruses are microorganisms that can cause food-borne illness
Contamination can occurring during production, processing, preparation, cooking or storage
Symptoms can be mild to serious
Can occur 30 minutes to two weeks after eating contaminated foods

4. What Are the Most Common Causes of Foodborne Illness?
Those caused by the bacteria:
Campylobacter
Salmonella
E. coli O157:H7
Those caused by a group of viruses:
Norwalk and Norwalk-like viruses
While there are more than 250 known foodborne illnesses, a few are the most common culprits causing foodborne illnesses. These include three kinds of bacteria and one group of viruses.

5. Salmonella Most common foodborne illness Causes
Eating raw poultry, raw and undercooked meats, unpasteurized milk, eggs
Vegetables & fruits if they have been in soil contaminated with animal waste
Symptoms
Mild diarrhea, abdominal cramps, vomiting and fever, which can lead to severe dehydration
Average Time for Symptoms to Develop
6-72 hours and may last 2-3 days

6. Salmonella Continued Most common foodborne illness Prevention:
Avoid cross contamination
Thoroughly cook meat and poultry
Cook eggs thoroughly, never eat runny or raw eggs
Always refrigerate meat products
Wash fruits and vegetables thoroughly

7. Staphylococcus Aureus
Causes
Foods that have been handled a great deal when preparing (ex. Chopping when making a sandwich or salad) and then food is left at temperatures above refrigeration which allow bacteria to multiply and produce toxins
Foods involved are: meats & meat products, poultry & egg products, salads such as egg, tuna, potato & macaroni, cream-filled bakery products and pies, sandwich fillings and milk & diary products
Symptoms
Vomiting, diarrhea, abdominal cramping
Average Time for Symptoms to Develop
3-8 hours after eating infected food
Usually lasts 2 days

8. Staphylococcus Aureus Continued
Prevention
Always wash hands well when preparing foods
Keep foods refrigerated

9. Campylobacter Causes Raw chicken and raw milk Symptoms
Headache, muscle pain, diarrhea with fever, stomach pain, and/or nausea
Illness may appear similar to Salmonella
Average Time for Symptoms to Develop
2-5 days after eating infected food
May lasts 7-10 days

10. Campylobacter Continued
Prevention
Avoid cross contamination
Cook meat and poultry thoroughly
Never drink raw milk (unpasteurized)

11. Clostridium Perfringens
Known as the buffet germ
Sources
Foods high in protein or starch, such as cooked beans or gravies and improperly handled leftovers
Symptoms
Gassy, watery diarrhea, cramps and headache
Average Time for Symptoms to Develop
6-24 hours

12. E. Coli
Causes
Undercooked raw ground beef, unpasteurized apple cider, raw milk and raw produce
Symptoms
Range from minor flu like symptoms to more severe stomach cramps & diarrhea that may become bloody
vomiting and fever and potentially kidney failure (especially in young children)
Average Time for Symptoms to Develop
1-10 days after eating contaminated food, but usually 3 to 4 days after

13. E. Coli Continued Prevention
Cook ground beef thoroughly to 165F internally
Wash fresh fruits & vegetables thoroughly
Do not drink unpasteurized milk
Do not drink unpasteurized apple cider unless well refrigerated

14. Botulism Causes Improperly processed canned foods
Infant botulism occurs when infants ingest honey containing botulinum spores which then produce toxins in their intestines
Eating food from swollen or dental cans
Symptoms
Double vision, nausea, vomiting, fatigue, dizziness, headache, and dryness of throat and nose
In extreme cases can lead to respiratory failure and death
Average Time for Symptoms to Develop
18-48 hours of ingesting toxin
Greater than 65% of cases are fatal, other cases may take weeks to years to recover

15. Botulism Continued Prevention
Follow correct canning techniques at home
Do not eat food from swollen, leaking, or severely damaged cans
Do not feed honey to infants under 1 year of age

16. Listeria
Causes
Raw milk, raw meats and raw vegetables, ice cream, soft ripened cheeses, smoked fish, lunch meats, hot dogs, and refrigerated salad- type products
Organism is still able to grow slowly at refrigerator temperatures
Symptoms
Nausea, vomiting, diarrhea, cramps, and fever
Can result in brain or brain infection and death
Average Time for Symptoms to Develop
12 hours to 21 days after food is consumed

17. Listeria Continued Prevention Wash fruits & vegetables thoroughly
Keep foods refrigerated to slow growth of listeria
People with compromised immune systems should avoid eating implicated foods (ex. Cheese, meats, etc.)

18. How Do You Know If You Have Foodborne Illness?
Onset of symptoms can occur in hours to days of food consumption
known as the incubation period
Symptoms vary
mild to severe (requiring hospitalization)
Common symptoms include:
diarrhea, abdominal cramps, and nausea
Determining if the illness you have is related to what you ate or something else can be difficult because the onset of symptoms related to foodborne illness can occur in hours to days after eating a contaminated food. Further, symptoms can vary from being very mild GI distress to serious health issues (e.g., liver failure) that require hospitalization. Most commonly foodborne illness causes an array of GI distresses including diarrhea, abdominal cramps, and nausea. Ever have that mystery 24-hour flu? It may have been related to something you ate.

19. Am I at Risk?
YES
76 million cases of foodborne illness occur each year in the U.S.
pregnant women, infants, the elderly, and those weakened immune systems are at greater risk for foodborne illness
Even if you are young and healthy, you are at risk. 76 million cases of foodborne illness are reported to occur every year and this does not include the many more causes that go unreported. While everyone is at risk, certain groups, like pregnant women, infants, the elderly, and those with weakened immune systems (e.g., people with HIV, or those undergoing cancer treatment), are at greater risk for getting foodborne illness.

20. What Can I Do? Follow these simple guidelines: CLEAN COOK CHILL
LEFTOVERS
While you are at risk, this doesn’t mean you can’t do anything to reduce this risk. By following four simple guidelines: Clean, Cook, Chill, and Leftovers, you can help improve your food handling behaviors and reduce your risk of getting foodborne illness. You will learn more about these behaviors in the next four lectures.

21. How to Prevent Food-Borne Illness
Clean
Wash hands and surfaces and equipment properly
Separate
Don’t cross contaminate ( spread of bacteria from one item to another)
Chill
Refrigerate perishable foods within 2 hours of preparation or purchase
Cook
Cook foods to proper internal temperatures