1. Food borne Illnesses are

2. Adulterated Foods caused by contaminants
Chemical – insecticides, cleaning compounds

3. Physical – rodent hairs, paint chips, glass

4. Biological – natural toxins or pathogens
Green potatoes (solanine)
Fungi, Viruses, Parasites, and Bacteria

5. 95 % of all food-borne illnesses are cause by pathogens…
only 1% of microorganisms are responsible for causing illness

6. Fungi
Yeast and Mold
More responsible for food spoilage than illness

7. Viruses
Do not multiply in food but contaminate through poor sanitation

8. Parasites
Feed on and take shelter in another organism such as trichinella spiralis in pork

9. Bacteria
Responsible for significant percentage of biological food borne illness
Need 3 conditions for growth and reproduction
A protein source
Moisture
Moderate pH

10. Campylobacter jejuni Poultry Unpasteurized dairy
Most common cause of diarrheal illness in US
Flu-like symptoms

11. E. Coli 0157:H7 Raw and undercooked ground beef Unpasteurized juices
Leafy green vegetables
Contaminated water swimming in or drinking
Flu-like symptoms

12. Listeriosis Unpasteurized milk products Deli meats Widespread in soil
Flu-like symptoms or miscarriage in women who are pregnant

13. Salmonella
Flu-like symptoms from undercooked chicken or raw or undercooked eggs

14. Botulism Caused by an anaerobic toxin
Double vision, trouble swallowing, muscle weakness, paralysis, attacks the central nervous system
70% fatality rate

15. Who is at risk???
Children
People with impaired immune systems
Elderly