1. Foodborne Illnesses

2. Foodborne Illness Foodborne illnessFoodborne illness – a disease transmitted by food. Millions of cases occur in the US each year. Many cases go unreported because people mistake their symptoms for the “flu”. ContaminantContaminant – a substance that may be harmful that has accidentally gotten into food. Food we eat can become contaminated anywhere from farm to table.

3. Food Contamination MicroorganismMicroorganism – a living substance so small it can be seen only under a microscope. Bacteria – single-celled or noncellular microorganism that live everywhere. Not all are harmful, some types of bacteria are normally found in food. Yogurt, cheeses, etc.

4. Bacterial Illnesses Common: Campylobacteriosis E. Coli Infection Listeriosis Others: Salmonellosis Shigellosis Vibrio Infection

5. Toxin Illnesses ToxinsToxins – poisons produced by bacteria that may cause a foodborne illness. Two main toxin illnesses: Botulism Staphylococcal Poisoning

6. Not All Bacteria Is Harmful Some bacteria is introduced to food to add flavor or texture.Some bacteria is introduced to food to add flavor or texture. Diary Products – Sour cream, Yogurt, Buttermilk, Cheeses.Diary Products – Sour cream, Yogurt, Buttermilk, Cheeses. Said to help prevent digestive problems (probiotics).Said to help prevent digestive problems (probiotics). Pickled Products – Sauerkraut, Pickles.Pickled Products – Sauerkraut, Pickles.

7. Botulism Found in improperly processed home- canned low-acid foods & other home processed meats. Symptoms include: double vision, inability to swallow, speech difficulty & gradual respiratory paralysis. Attacks the nervous system. Death rate for botulism is very high.

8. Contracting a Foodborne Illness The bodies of most healthy people can handle small amounts of harmful bacteria. Foodborne illnesses pose a greater risk for some groups of people including: Infants Pregnant women Older adults People with impaired immune systems

9. Other Foodborne Illnesses ParasitesParasites – a microogranism that needs a host (another organism) to live. Hogs & red meat are often sources. ToxoplasmosisToxoplasmosis – caused by eating undercooked meat from animals infected with the parasite. Damages central nervous system.

10. Other Foodborne Illnesses ProtozoaProtozoa – tiny, one-celled animals. Amebiasis – caused by drinking polluted water or eating vegetables grown in polluted soil. VirusesViruses – the smallest & simplest known type of microorganism. Shellfish (oysters & clams) can transmit the hepatitis A virus.

11. 4 Steps to Food Safety

12. Clean Keep your kitchen clean! SanitationSanitation – maintaining clean conditions to prevent diseases & promote good health. Wash hands for 20 seconds with soap & warm water. Before starting to work with food. After sneezing, coughing, touching face, hands or hair & using the toilet. After handling raw meats, fish, poultry & eggs.

13. Clean Keep long hair tied back. Wear clean clothes & a clean apron to reduce the amount of bacteria that accumulate on clothes. Use paper towels to wipe up juices from raw meat & poultry. Thoroughly wash cutting boards, counters & utensils after each use. Wash used dishcloths & sponges daily.

14. Separate Cross-contaminationCross-contamination – occurs when harmful bacteria from one food are transferred to another food. Put raw poultry, meat & seafood in separate plastic bags before putting them in your shopping cart. Don’t taste & cook with the same spoon. Use clean utensils & containers. Don’t use a hand towel to wipe dishes.

15. Separate Use clean utensils & containers. Don’t use the same cutting board, utensil or container for raw & cooked meat or poultry. Never taste any food that looks or smells questionable. Store nonperishables in tightly sealed containers to keep them fresh & free of insects & rodents.

16. Cook Reheat leftovers to 165 degrees. Sauces, soups & gravies should come to a full boil when reheating. Don’t eat cookie dough or partially cooked dishes containing meat, fish, poultry or eggs. Only use fresh, clean & unbroken eggs for egg dishes.

17. Chill Refrigerate leftovers promptly, shouldn’t be left out for more that 2 hours. Freeze refrigerated leftovers within 3 days. Fridge should be set at 40 degrees or below. Freezer should be set at 0 degrees or below. Use moisture proof & vapor proof wraps for the freezer.

18. Safeguarding the Family’s Health

19. Cooking - Special Occasions Be sure equipment can handle large quantities of food. Refrigerators - large enough to chill increased quantities of warm foods without raising the temp above 40 degrees F. Heating – keep foods above 140 degrees F.

20. Cooking - Special Occasions Buffet – use small serving dishes that can be refilled when needed. Large amounts of food takes longer to heat and chill. Divide food & place into small, shallow containers.

21. Cooking - Special Occasions Cook all foods thoroughly! Refrigerate immediately after the meal. Foods can be prepared in advance & stored in the freezer. Prevents refrigerator overload.

22. Picnics & Barbecues Use insulated containers to keep foods at a proper temperature. Wrap raw meat, poultry, & fish carefully to keep from leaking. Use a separate cooler for food & beverages. Avoid repeatedly opening the cooler containing perishable foods.

23. Eating Out Safety Most foodborne illness cases reported each year occur in food service establishments. Restaurants have strict sanitation guidelines set by the state health department & are inspected on a regular basis. Occasionally problems still occur.

24. Eating Out Safety Look at the surroundings. Parking lot should be free from litter. Entry way is maintained & clean. Tables should be wiped off. Walls & floors clean. Tidy restrooms.

25. Eating Out Safety Observe the employees. Good health. Clean clothes. Long hair tied back. When serving – shouldn’t touch eating surfaces.

26. Eating Out Safety When food is served: Look & smell good. Hot foods = hot! Cold foods = cold! Don’t be afraid to speak up if your food is a concern. Talk to a manager if server can’t answer your questions.

27. Eating Out Safety Leftovers: Should be taken home directly & placed in the refrigerator immediately. If foods can’t be refrigerated within 2 hours from the time it was served, throw it away.

28. Bacteria Lab: Stove top Microwave handle/buttons Floor Bottom of shoe Oven handle Counter top Sink drain Fridge Handle Soap dispenser Sink handle Door knob Table top Hair Hands/Fingernail Money Toilet handle Buttons/Knobs on Stove