1. FOOD BORNE ILLNESS

2. LISTERIOSIS Found In - -Raw meat -Seafood -Raw milk or cheese Symptoms
Fever
Headache
Nausea
Vomiting

3. SALMONELLA Found In Symptoms Poultry (chicken, turkey, duck, pheasant)
Red meat (beef, pork, lamb)
Dormant time = 3-8 hours after eating
Symptoms
Headache
Nausea
Vomiting
Diarrhea
Fever

4. STAPHLOCOCAL POISONING
Dormant 8-20 hours after eating contaminated food
Found In
Salami
Cheese
Potato or macaroni salad
Puddings
Cream pies

5. STAPHLOCOCAL POISONING Continued
Symptoms
Abdominal cramping (stomach ache)
Nausea
Vomiting
Diarrhea
Prevention
Use sanitary food handling methods
Refrigerate foods
Cook food thoroughly

6. E-COLI
Found In Red meat (hamburger) contaminated water Fruit or vegetables grown in manure

7. Dormant time =12 to 72 hours and may last 4 to 10 days Prevention
Symptoms
Bloody stools
Stomach ache and nausea
Violent vomiting
Dormant time =12 to 72 hours and may last 4 to 10 days
Prevention
Cook meats well done,
Use sanitary food handling methods
Wash all fruits and vegetables
Drink pasteurized milk

8. BOTULISM Found In Dormant time = 12-36 hours after eating food
Poorly canned foods
Dormant time = hours after eating food
Symptoms
Double vision Attacks the
Difficulty swallowing Nervous System
Difficulty talking
Difficulty breathing
Death
Prevention
Use sanitary cans and seal cans tightly

9. Each year 76 million become sick from Food Borne Illness (FBI)
Babies, older people, and people already ill are more likely to become very ill or die from a food borne illness.
Hand washing is the most effective way to stop the spread of illness.
As few as 10 bacteria could cause some FBI.
The USDA guidelines for food safety
1 Clean
2 Separate

10. To prevent Food Borne Illness avoid:
Eating raw eggs or foods containing raw eggs
Unpasteurized (not cooked to high temperatures) juices.

11. As few as 10 bacteria could cause some FBI.
The USDA guidelines for food safety
1 Clean
2 Separate
3 Cook
4 Chill
5 Avoid

12. Never put foods on a plate that previously held raw meat.
The only way to know a food has been cooked to a safe internal temperature is to use a thermometer.

13. The internal temperature of ground beef, pork, and egg dishes should be 160 degrees.
Chill perishable foods promptly
Total time that perishable foods should be at room temperature is less than 2 hours, only 1 hour it=f it is over 90 degrees.

14. It is important to dry fruits and vegetables before you put them away because moisture left on produce may promote growth of microorganism.
Cool food in shallow or small containers.
The best way to thaw frozen food is in the refrigerator.

15. The recommended temperature of the refrigerator is 40 degrees and just below 0 degrees for the freezer.
Refrigerated leftovers become unsafe within 3 to 4 days.
If in doubt, toss it out.