Food Borne IllnessFoods 2
EstimatesFood Borne Illness Each Year in the United States•76 million people become ill •5,000 people die
Proper Handwashing1. 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.
Five Food Borne Illnesses Salmonella Staphylococus E-coli Botulism Clostridium perfrengins
What You Need to Know Symptoms Source Prevention
Salmonella Onset – 5 to 72 hours Symptoms
Diarrhea Abdominal Pain Chills Fever
Salmonella Typical Foods:
Raw or undercooked eggs Raw milk Undercooked meat and poultry
Contamination Sources Infected food handler Animals Human feces
Salmonella Prevention:
Cook eggs Cook meat and poultry thoroughly Pasteurize milk
Staphylococcus aureus Onset - 1 to 6 hours
Symptoms: Nausea Vomiting Diarrhea Cramps
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
Staph Prevention:
Thorough heating and rapid cooling of foods
Escherichia Coli – E-Coli Also know as 0157:H7 Onset: 12-72 hours
Symptoms: Diarrhea Fever If severe, bloody diarrhea
E-Coli Typical Foods:
Undercooked ground beef and meats Unpasteurized milk Cheese
Contamination Source: Intestianl tract of animal
E-Coli Prevention:
Cook meats thoroughly Pasteurize milk
Colstidium botulinium - Botulism Onset: 12-36 houts
Symptoms: Fatigue Weakness Double vision, slurred speech Respiratory failure, sometimes death
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.
Botulism Prevention:
Thorough heating and rapid cooling of foods Proper canning procedures
Clostridium Perfringens Onset: 8-22 hours
Symptoms: Diarrhea Cramps Rarely nausea or vomiting
Clostridium Typical Foods:
Cooked meat and poultry
Contamination Sources: Soil Raw foods
Clostridium Prevention:
Thorough heating and rapid cooling of foods.
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.
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.