1. Food Bourne Illness and Allergies

2. What is food poisoning? Food poisoning occurs when you swallow food or water that contains bacteria, parasites, viruses, or toxins made by these germs. Most common are Staph or E. coli Symptoms from the most common types of food poisoning usually start within 2 - 6 hours of eating the food.

3. Statistics Half or more of all cases of food-borne illnesses in Canada are picked up in restaurants or from other food service providers. 8.5 per cent of Canadian adults have experienced a food-borne illness in the last year severe enough to force them to miss work. In the US, approximately 2000 people die of food poisioning each year.

4. Issues with reporting? Think about it... What are some possible things that might skew the number of reported cases of food poisoning in Canada?

5. Food poisoning symptoms... http://www.youtube.com/watch?v=x8uLuz3JC- Y

6. Food Poisoning: Clostridium Perfringens C. perfringens is found frequently in the intestines of humans and many animals and is present in soil and areas contaminated by human or animal feces.intestines Commonly infected foods include meats, meat products, and gravy.

7. Food Poisoning: Clostridium Perfringens Prevented by proper food storage, washing hands, cooking to proper temperatures

8. Staph Food Poisoning The bacteria multiply in foods and produce toxins especially if food is kept at room temperature.

9. Staph Food Poisoning Most people get staph poisoning by eating contaminated food. The most common reason for contamination is that the food has not been kept hot enough [140°F (60°C) or above] or cold enough [40°F (4°C) or below]. Proper storage of food When in doubt, throw it out!

10. Botulism The bacteria may enter the body through wounds, or they may live in improperly canned or preserved food. It produces spores that survive in improperly preserved or canned food, where they produce toxin. When eaten, even tiny amounts of this toxin can lead to severe poisoning.spores

11. Botulism Always throw away bulging cans or foul-smelling preserved foods. Sterilizing home-canned foods by pressure cooking them at 250 degrees Fahrenheit for 30 minutes may reduce the risk for botulism. Keep foil-wrapped baked potatoes hot or in the refrigerator, not at room temperature.

12. Salmonella enterocolitis You are more likely to get this type of infection if you have: Eaten foods such as turkey, turkey dressing, chicken, or eggs that have not been cooked well or stored properly.

13. Salmonella enterocolitis These things may help you feel better if you have diarrhea: Drink 8 to 10 glasses of clear fluids every day. Water is best. Eat some salty foods, such as pretzels, soup, and sports drinks. Eat some high-potassium foods, such as bananas, potatoes without the skin, and watered-down fruit juices.

14. E. coli poisoning Bacteria may get into your food in different ways: Meat or poultry may come into contact with normal bacteria from the intestines of an animal while it is being processed Water used during growing or shipping may contain animal or human waste Unsafe food handling or preparation in grocery stores, restaurants, or homes

15. E. coli poisoning Food poisoning often occurs from eating or drinking: Any food prepared by someone who did not wash their hands properly Any food prepared using unclean cooking utensils, cutting boards, or other tools Dairy products or food containing mayonnaise (such as coleslaw or potato salad) that have been out of the refrigerator too long Frozen or refrigerated foods that are not stored at the proper temperature or are not reheated properly Raw fish or oysters Raw fruits or vegetables that have not been washed well Raw vegetable or fruit juices and dairy products Undercooked meats or eggs Water from a well or stream, or city or town water that has not been treated

16. Prevention Measures Is washing your hand really important? Apple Experiment

17. Prevention Measures Is refrigeration really important? Rate of growth of bacteria: Q(t) = 50*( 2^(t/30) )

24. 3 1⁄2 hours – 16,382 germs 4 hours – 65,386 germs 5 hours – 1,048, 576 germs

25. Food Allergies A food allergy is an adverse immune response to a food protein.immune response

26. Allergies http://www.youtube.com/watch?v=TTcL7u05aUU

27. Symptoms of Allergic Reaction Skin : Itching, flushing, hives, or swelling Eyes : Itching, tearing, redness, or swelling of the skin around the eyes Nose and mouth : Sneezing, swelling of the tongue, or a metallic taste Lungs and throat : Difficulty getting air in or out, chest tightness, wheezing or other sounds of labored breathing, Heart and circulation : Dizziness, weakness, fainting, rapid, slow, or irregular heart rate, or low blood pressure Digestive system : Nausea, vomiting, abdominal cramps, or diarrhea Nervous system : Anxiety, confusion, or a sense of impending doom

28. Allergy Testing Testing for food allergies often includes skin testing, elimination diets and/or blood tests.

29. Food Intolerances They are distinct from other adverse responses to food, such as food intolerance, pharmacological reactions, and toxin-mediated reactions.food intolerance It generally takes a more normal sized portion to produce symptoms of food intolerance

30. Allergy vs. Intolerance AllergyIntolerance MilkPork EggsBanana PeanutsPeanut Tree NutsWheat ShellfishAspartame FishCoffee SoyCocoa Beans WheatTangerine