1. 1 Serving Food Safely Serving Food Safely

2. 2 How many of you have experienced a food borne illness? Do you know what a food borne illness is?

3. 3 Do you generally have to eat something to become ill with a food borne illness? Can you tell by visually looking at food that it can make you sick?

4. 4 Food borne illness: Becoming ill from eating foods that contain live bacteria, microorganisms or the poisons (toxins) they may produce

5. 5 Symptoms are “flu” like and are often dismissed as the flu Increasingly becoming more recognized Some bacteria was not know 20 yrs ago

6. 6 Fight BAC campaign Food safety campaign Stress four main points

7. 7 #1 Clean

8. 8 #2 Separate

9. 9 #3 Cook

10. 10 #4 Chill

11. 11 Food safety knowledge can help you and others: Avoid getting sick Make informed choices regarding places and foods you eat Get a job in a food-related field

12. 12 Help prevent you and your family from getting sick No one wants to be sick on days off from school

13. 13 If you are in food service industry it is your responsibility to be safe and clean Food borne illness is a matter of life and death

14. 14 Life and Death Children Pregnant women Elderly Weakened immune systems

15. 15 Food borne Illness Stats 76 million cases of food borne illness 325,000 hospitalizations 5,000 deaths Many are unreported According to the CDC 1 in 38 of salmonella poisoning are reported

16. 16 30 different microorganisms related to food borne illnesses

17. 17 Campylobacter 2 – 5 days to appear; last 7 – 10 days Causes abdominal cramps, bloody diarrhea, nausea, headaches, muscle pain and fever Found in undercooked meat, poultry and raw milk

18. 18 Campylobacter cont. Leading cause of bacterial diarrhea in the US 2 – 4 million cases a year Kids under 5 years old and young adults (15 – 29) are most likely to become sick

19. 19 Shigella 12 – 50 hours to appear Causes abdominal cramps, diarrhea, fever, sometimes vomiting and bloody stools Due to unsanitary practices by humans, milk/dairy products and contaminated water 300,000 cases annually in the US 10 – 15% fatality with certain strains

20. 20 Salmonella 6 – 48 hours to appear lasts 1 – 2 days Causes abdominal cramps, diarrhea, nausea, vomiting, headache and fever found in undercooked chicken, eggs and milk 2 – 4 million cases annually in US

21. 21 E. Coli 0157:H7 12 – 17 hours to appear; last about 8 days Causes severe abdominal pain, bloody diarrhea, and can produce deadly toxin; generally no fever Found in undercooked hamburger meat, unpasteurized fruit juice and produce 50% mortality rate in elderly

22. 22 Foodborne Illness Pathways Bacteria is consumed Incubation/delay before we are sick Attach to cells in intestines and multiply Toxins absorbed in bloodstream and can invade deep body tissues

23. 23 Name the Bacteria Kiley ate an undercooked hamburger for dinner and woke up the next morning with extreme abdominal cramps and diarrhea but no fever. Kiley had to be hospitalized. What food borne illness might Kiley have?

24. 24 E.Coli

25. 25 Ted ate some cookie dough that contained raw eggs. Two days later he suffered from abdominal cramps, diarrhea, nausea, vomiting, headache, and fever. He had a food borne illness that is responsible for millions of cases of food borne illness each year. What kind of food borne illness did Ted have?

26. 26 Salmonella

27. 27 Kim lives on a dairy farm. Her family sometimes drinks unpasteurized milk. One day after drinking unpasteurized milk, Kim and her family started getting headaches, muscle pain, bloody stool, diarrhea and abdominal cramps. What kind of food borne illness might Kim’s family have?

28. 28 campylobacter

29. 29 Important to see a doctor for treatment

30. 30 FAT TOM F ood A cidity T ime T emperature O xygen M oisture

31. 31 Food Bacteria need food to grow

32. 32 Acidity Acidity of PH measured on scale of 1 – 14 7 is neutral Does not grow well in acidic food –Pickles and ketchup Grows well in –Meat, milk, eggs

33. 33 Time Anything over two hours is unsafe Temperature 40 degrees to 140 degrees is the DANGER ZONE

34. 34 Oxygen Some need oxygen and others do not Clostridium botulinum, (botulism) doesn’t need oxygen –Improperly canned foods

35. 35 Moisture Bacteria needs moisture Flour. Uncooked pasta, rice, cereal do not grow bacteria

36. 36 Time for a Game Who wants to be a Millionaire??? 1 game host Draw two names One contestant and the other sign holder

37. 37 Question Pathogens that were not previously know to cause human illness are called? A) energetic B) Egyptian C) Emerging D) Elemental

38. 38 C) emerging

39. 39 Botulism is most commonly caused when this home activity is done improperly? A) Canning B) Baking C) Grilling D) Vacuuming

40. 40 A) canning

41. 41 This bacterium is a leading cause of diarrhea in the U.S., resulting in up to 6 million illnesses each year. A) Lactobacillus B) Campylobacter jejuni C) E. Coli 0157;H7 D) Vibrio cholerae

42. 42 B) Campylobacter jejuni

43. 43 What mathematical value is used to calculate the reduction of a bacteria in order to make food safe? A) Quotient B) Square Root C) Radius D) Logarithm

44. 44 D) Logarithm

45. 45 Game 2 Which of these is not one of the Four Steps to Food Safety according to the Fight BAC Campaign? A) Clean B) Chill C) Cook D) Contaminate

46. 46 D) contaminate

47. 47 This government agency regulates food safety of produce, dairy, eggs, and meat. A) CDC B) NIH C) FDA D) USDA

48. 48 D) USDA

49. 49 Which of these foods is not kept safe through the process of pasteurization? A) Milk B) Orange Juice C) Tomato D) Liquid eggs in cartons

50. 50 C) Tomato

51. 51 Which of these is not a cause of emerging pathogens? A) DNA Mapping B) Transduction C) Transformation D) Conjugation

52. 52 A) DNA Mapping

53. 53 Game 3 Which of these would not be found on a food label? A) Expiration date B) Sell by date C) Blind date D) Use by date

54. 54 C) Blind date

55. 55 The growth of this foodborne pathogen is of greatest concern at refrigerator temperatures. A) Listeria B) Salmonella C) E.Coli D) SHigella

56. 56 A) Listeria

57. 57 Which of the following conditions could be the cause of foodborne illness? A) Curdled milk B) Freezer burn C) Food left out for more than 2 hours at room temperature D) Raw eggs that float in water

58. 58 C) Food left out for more than 2 hours at room temperature

59. 59 What percent of people say they wash their fruits and vegetables before eating them? (1998 FDA survey) A) 52% B) 79% C) 65% D) 97%

60. 60 D) 97%

61. 61 GAME 4 What businesses employ the greatest number of high school students? A) Supermarkets B) Movie theatres C) Delicatessens D) Fast food restaurants

62. 62 D) Fast food restaurants

63. 63 What food temperatures make up the “Danger Zone?” A) 0 degrees – 32 degrees F B) 41 degrees – 140 degrees F C) 140 degrees – 180 degrees F D) 180 degrees – 210 degrees F

64. 64 B) 41 degrees – 140 degrees F

65. 65 How does irradiation make food safe? A) It sterilizes it B) It damages the bacterial DNA C) It makes it glow in the dark D) It boils all the water out of the food

66. 66 B) It damages the bacterial DNA

67. 67 How long does it take Salmonella to grow from 10 bacteria per gram to 1,000,000 per gram at room temperature? A) 13 hours B) 24 hours C) 48 hours D) 72 hours

68. 68 A) 13 hours

69. 69 GAME 5 Which of these groups is typically not at high risk for foodborne illness? A) Children under age one B) Teenagers C) Women who are pregnant D) Adults over age 65

70. 70 B) Teenagers

71. 71 What percent of people say they do not wash their hands after handling raw meat? (1998 FDA Survey) A) 25% B) 10% C) 44% D) 59%

72. 72 A) 25%

73. 73 How many cases of gastrointestinal illnesses caused by food does the CDC estimate each year? A) 76,000,000 B) 5,200 C) 323,000 D) 500,000

74. 74 A) 76,000,000

75. 75 What process did NASA adopt in the 1970’s to ensure that food is safe for astronauts in space? A) Pasteurization B) Acidification C) HACCP D) Biotechnology

76. 76 C) HACCP Hazard Analysis Critical Control Point