1. Food Borne Illness Foods 2

2. Estimates Food Borne Illness Each Year in the United States 76 million people become ill 5,000 people die

3. Proper Handwashing 1. Use water as warm as you can stand. 2. Later well using soap. 3. Rub hands together, paying attention to areas between fingers and around nails. 4. Scrub all the way to the wrist for at least 20 seconds. 5. Rinse well under running water 6. Dry well with clean towel.

4. Five Food Borne Illnesses Salmonella Staphylococus E-coli Botulism Clostridium perfrengins What You Need to Know Symptoms Source Prevention

5. Salmonella Onset – 5 to 72 hours Symptoms Diarrhea Abdominal Pain Chills Fever

6. Salmonella Typical Foods: Raw or undercooked eggs Raw milk Undercooked meat and poultry Contamination Sources Infected food handler Animals Human feces

7. Salmonella Prevention: Cook eggs Cook meat and poultry thoroughly Pasteurize milk

8. Staphylococcus aureus Onset - 1 to 6 hours Symptoms: Nausea Vomiting Diarrhea Cramps

9. Staph Typical Foods: Ham, meat, poultry products Cream filled pastries Cheese, potato and meat salads Contamination Source: Handlers with a sore throat Handlers with an infected cut

10. Staph Prevention: Thorough heating and rapid cooling of foods

11. Escherichia Coli – E-Coli Also know as 0157:H7 Onset: 12-72 hours Symptoms: Diarrhea Fever If severe, bloody diarrhea

12. E-Coli Typical Foods: Undercooked ground beef and meats Unpasteurized milk Cheese Contamination Source: Intestianl tract of animal

13. E-Coli Prevention: Cook meats thoroughly Pasteurize milk

14. Colstidium botulinium - Botulism Onset: 12-36 houts Symptoms: Fatigue Weakness Double vision, slurred speech Respiratory failure, sometimes death

15. Botulism Typical Foods: Vegetables and fruits Meat fish and poultry products Contamination Source: Improperly canned food products, especially low acid type foods like mushrooms, potatoes, meats etc.

16. Botulism Prevention: Thorough heating and rapid cooling of foods Proper canning procedures

17. Clostridium Perfringens Onset: 8-22 hours Symptoms: Diarrhea Cramps Rarely nausea or vomiting

18. Clostridium Typical Foods: Cooked meat and poultry Contamination Sources: Soil Raw foods

19. Clostridium Prevention: Thorough heating and rapid cooling of foods.

20. Glossary Aerobic: needs oxygen. Anaerobic: able to grow w/o oxygen. Bacteria: single celled microorganism. Canning: method of preserving food. Cross contamination: Contaminating one item with another. Danger zone: between 40 and 140 degrees F. Food borne Illness: caused by eating food that has been contaminated. Fungi – Microscopic life forms. Microorganism – microscopic life forms including bacteria and fungi.

21. Glossary Parasite – a plant or animal which lives off another plant or animal. Pathogen – any microorganism which can cause death. pH – measures the acidity – less than 7 or alkalinity greater than 7 of a solution Spoilage – the condition or process of decay of food. USDA – the United States Department of Agriculture. FDA – the Food and Drug Administration. Virus – a life form smaller than bacteria that can cause disease Wholesomeness: The overall health value of foods.