1. Food Safety Food Borne Illness & Allergies

2. Bacteria Defined… Any of a uni-cellular prokaryoptic micro- organism of the class of schizoycetes, which vary in terms of morphology, oxygen & nutrient requirements, and mobility, which may be free-living saprophytic or pathogenetic in plants or animals; first used in 1847…

3. Food Safety: Food Borne Illness (or food poisoning): occurs when a person get sick by eating food that has been contaminated with bacteria, parasites or viruses. There are approximately 2 million cases of food-borne illness in Canada each year… Symptoms include stomach pain, diarrhea, nausea, chills, fever, and headache; often mistaken for the flu…

4. Food Borne Illness… 96 – 99% of food-borne illness and related deaths go unreported! Why? People are simply not aware of the symptoms… The prevelance of food-borne illness can be reduced and avoided by following simple food safety procedures…

5. Food Allergies… B) A Food Allergy is caused by a hypersensitive immune system. The body reacts as if a foreign substance (such as a germ) has entered it.

6. Food Intolerance… C) A Food Intolerance involves the digestive system, but not the immune system. E.g. Lactose intolerance… 90% of allergic reactions are caused by milk, eggs, wheat, peanuts, soy, treenuts (almonds, walnuts), fish and shellfish…

7. Symptoms… Symptoms of allergies include: tingling sensation in the mouth, swelling of the tongue & throat, trouble breathing, hives, vomiting, cramps, diarrhea, reduced blood pressure, loss of consciousness, and death…

8. Treatment… There is no treatment for allergies other than AVOIDANCE of the food that causes an allergic reaction. Someone with allergies much be careful to read food labels!

10. Anaphylactic Shock… Anaphylactic Shock occurs when a substance causes a severe allergic reaction in the body. Often a person’s airways will close off completely. In these cases it is important to use an Epi-pen (epinephrine) and call 911 immediately. In some cases, two doses of epinephrine may be required…

11. Food thermometers.. Why use a food thermometer? It is the only reliable way to make sure that food is cooked to safe temperatures; To be safe, foods must be cooked to an internal temperature high enough to destroy any harmful bacteria; Colour is not a reliable indicator – E.g. Hamburger may turn brown before it reaches an internal temperature of 71°C or higher…

12. Safe Food Temperatures… “KEEP HOT FOODS HOT!” (above 60°C)‏ “KEEP COLD FOODS COLD!” (below 4°C)‏ DO NOT keep foods in the Danger Zone! (between 4-60°C) where bacteria can grow & multiply… Refrigeration is also important – refrigerator should be kept colder than 8°C! Freezer should be set at -18°C

13. What are the different types of Food Thermometers? There are several types including: dial oven- safe, digital instant-read, fork, dial instant- read, thermocouple, disposable temperature indicators (single use), pop-up and oven- probes with cords…

14. Summary: How to Prevent Food- Borne Illness… Keep HOT foods HOT and COLD foods COLD! Use a food thermometer… Keep yourself & the work area clean – keep pets out of the kitchen! Thaw frozen foods in refrigerator or microwave oven – not on countertops;

15. Don’t taste or eat food from a can or jar that is bulging, damaged, or leaking… Boil home-canned foods 15 to 20 minutes before tasting or eating… Before & After handling or cutting food, wash your hands, the work area, and the utensils before cooking…