1. Food Safety is for Everyone Module One Written and developed by: Lorraine Harley, Assistant Professor University of Maryland Extension Calvert/Charles/St Mary’s Counties Equal Access Programs Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

2. Foodborne illness Module 1 Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

3. What is foodborne illness??? “When a person becomes ill after ingesting contaminated foods or beverages.” Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

4. Estimated foodborne illness in the United States each year: 76 million people get sick 325,000 are hospitalized 5,000 deaths Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

5. Common symptoms of foodborne illness: Nausea Vomiting Diarrhea Abdominal cramping Fever Headache Dehydration Blood or pus in the stools Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

6. Foodborne illness can be caused by: Biological hazards (bacteria, viruses) Chemical hazards (cleaning agents, toxins) Physical hazards (bone, glass, metal, false fingernails, plastics) Parasites Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

7. Causative agents implicated in foodborne illness Bacteria 90% Viruses 6% Chemical 2% Parasites 1% Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

8. Bacterial growth Bacteria multiply rapidly by dividing: 1,2,4,8,16,32,64…etc. Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

9. Sources of Foodborne Disease Outbreaks Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

10. Sources of foodborne illness Foodhandlers Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

11. Sources of foodborne illness Contaminates in: air, water, soil and fresh manure Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

12. Sources of foodborne illness Food contact surfaces Animals, insects, rodents Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

13. Foods most associated with foodborne illness… Raw foods of animal origin Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

14. Fruits and vegetables Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

15. Foods most associated with foodborne illness continued… Alfalfa sprouts and raw sprouts Unpasteurized milk, fruit and juice Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

16. Foods associated with foodborne illness continued… Ready-to-eat deli and salad foods Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

17. A few facts about foodborne illness: Common Under reported It contributes to many cases of sickness and death each year Source:CDC Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

18. Facts about foodborne illness continued… It is very costly $$$$$ Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

19. Facts about foodborne illness continued… It can destroy the reputation of a food establishment Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

20. Most at risk populations: Infants and young children Older adults Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

21. Most at risk populations continued…. Pregnant women Immunocompromised populations Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

22. Why are we hearing so much about foodborne illness now? A growing problem: Increase in foodborne pathogens Antibiotic resistant pathogens Better methods of detection and identification Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

23. Why are we hearing so much about foodborne illness? Continued… More centralized food distribution Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

24. Why are we hearing so much about foodborne illness continued… Globalization Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

25. Why are we hearing so much about foodborne illness Continued… Change in consumer demographics Human behavior Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

26. Why are we hearing so much about foodborne illness continued… Education Schools/home Travel Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

27. Other important causes of foodborne illness: Poor personal hygiene Cross contamination Temperature abuse Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension