1. Keeping Food Safe to Eat! Unit 1

2. Learning Target: I am learning to analyze the causes, prevention & symptoms of food borne illnesses. Opener: If you have long hair….._______ ____ ________ If you have on long sleeves….._______ ________ ____

3. Foodborne Illnesses 76 million Americans become infected each year! There are over 250 different types of foodborne diseases Over 325,000 hospitalizations and 5,000 deaths each year in the United States

4. How Contamination Happens… Contamination- the presence of harmful substances (biological, chemical or physical) in food Can be contaminated on purpose, but most cases are accidents.

5. Food-borne Illness = Food Poisoning Most cases can be traced to biological contaminants MICROORGANISMS= tiny living creatures visible only through a microscope (bacteria, parasites, viruses)

6. F Food- Needs nutrients to grow; grows best in TCS Foods (Time/Temp Control Sensitive Foods) A Acidity- Grows best in little or no acid T Temperature- Grows best in the temperature danger zone (41-135) T Time- Needs time in the temp. danger zone O Oxygen- some need oxygen, while others don’t M Moisture- Grows best in food with high levels of moisture

7. Foodborne Illnesses Most Common Causes Viruses Bacteria Parasites Most Commons Sources Raw meat poultry raw eggs unpasteurized milk raw shellfish Cross Contamination: The spreading of micro-organisms from one source to another.

8. Salmonella Typhi - Facts Only lives in humans Eating only a small amount can make a person sick. Can live in a person’s feces for weeks after symptoms have ended Salmonella Non-Typhodial can be found on animals

9. Salmonella - Sources Raw Poultry Raw Eggs Raw Meat Raw Fish Unpasteurized Milk

10. Salmonella - Symptoms Nausea Vomiting Diarrhea Becomes active within 12-72 hours after consuming contaminated food Last 4-7 days

11. Salmonella - Prevention Cook foods thoroughly! Wash hands often! Sanitize food preparation tools/areas Prevent cross- contamination

12. E-Coli - Facts Can cause death especially in children and elderly

13. E-Coli – Sources Raw/Undercooked beef Especially hamburger Unpasteurized Milk

14. E-Coli - Symptoms Nausea Vomiting Stomach cramps Bloody Diarrhea

15. E-Coli - Prevention Cook meat thoroughly Keep hot foods hot, cold foods cold!

16. Norovirus-Facts Norovirus is HIGHLY contagious The virus can be present in your system 2 weeks before you have any symptoms Can withstand heat up to 140°

17. Norovirus-Sources Through feces of infected people Not washing your hands!!

18. Norovirus-Symptoms diarrhea throwing up nausea stomach pain fever headache body aches usually develops symptoms 12 to 48 hours after being exposed to norovirus. Most people with norovirus illness get better within 1 to 3 days

19. Norovirus-Preventions Wash your hands carefully with soap and water Wash fruits and vegetables and cook seafood thoroughly Clean and disinfect contaminated surfaces

20. Hepatitis A-Facts Contamination can occur at ANY point of processing Often spread at large social events

21. Hepatitis A-Sources Human feces Contaminated food and/or water

22. Hepatitis A-Symptoms Muscle aches Headache Loss of appetite Abdominal discomfort Fever Weakness and fatigue

23. Hepatitis A-Preventions Wash your hands carefully with soap and water Wash fruits and vegetables and cook seafood thoroughly Clean and disinfect contaminated surfaces

24. Shigella Facts Found in the feces of humans with the illness Flies can transfer the bacteria from feces to food Eating only a small amount can make a person sick High levels of the bacteria are often in a person’s feces for weeks after symptoms have ended

25. Shigella Sources Food linked with bacteria Foods that is easily contaminated by hands Food that has made contact with contaminated water, such as produce

26. Shigella Symptoms Diarrhea (often containing blood or mucus) Abdominal pain or cramps Fever Symptoms may last for a week or more Most common in children

27. Shigella Preventions Exclude food handlers who have been diagnosed Exclude food handlers who have diarrhea Wash hands Control flies inside and outside of the operation

28. Botulism - Facts The strongest type of food poisoning. This bacteria will grow if there is no oxygen. Over half of the cases of botulism are fatal!

29. Botulism - Symptoms Headache Bloating Nausea Diarrhea 12-36 hours after eating Double vision Difficulty speaking, swallowing, breathing

30. Botulism - Causes Improperly processed low-acid foods such as green beans, corn & beets Example - poorly processed canned goods

31. Botulism - Prevention Use proper canning techniques Never buy cans or jars that are leaking, rusting, bulging or have holes!

32. Staph - Facts Is NOT destroyed by heat! Keep foods out of TDZ! Bacteria thrives at room temp

33. Staph - Sources Human body nasal and throat passages Cuts/Sores Sneezing/Coughing

34. Staph - Symptoms Nausea Diarrhea Vomiting Stomach Cramps Begins 8 - 12 hours after eating Last up to 2 days

35. Staph - Prevention Cover mouth/nose when coughing/sneezing Wash hands often Wear Band-Aids on cuts

36. 41°F-135°F

37. Five Major Food Safety Agencies FDA - Food and Drug Administration FSIS - Food Safety Inspection Service EPA - Environmental Protection Agency NMFS - National Marine Fisheries Service USDA- United States Dept. of Agriculture

38. Food contamination Most Common Reason = Human Error! Contamination Can Occur = the farm the packer the shipper the business the home 56% of food contaminations originate in the home!

39. Prevention!! 6 ways to prevent food contamination at home! Wash your hands before handling food Store foods at proper temperature NEVER thaw food on the counter Cook all foods quickly and thoroughly Use different cutting boards for raw meat Follow the rule, “when in doubt, throw it out!”