food borne illness foods 2. estimates food borne illness each year in the united states 76 million...
DESCRIPTION
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.TRANSCRIPT
![Page 1: Food Borne Illness Foods 2. Estimates Food Borne Illness Each Year in the United States 76 million people become ill 5,000 people die](https://reader033.vdocument.in/reader033/viewer/2022052918/5a4d1b9a7f8b9ab0599c5290/html5/thumbnails/1.jpg)
Food Borne IllnessFoods 2
![Page 2: Food Borne Illness Foods 2. Estimates Food Borne Illness Each Year in the United States 76 million people become ill 5,000 people die](https://reader033.vdocument.in/reader033/viewer/2022052918/5a4d1b9a7f8b9ab0599c5290/html5/thumbnails/2.jpg)
EstimatesFood Borne Illness Each Year in the United States•76 million people become ill •5,000 people die
![Page 3: Food Borne Illness Foods 2. Estimates Food Borne Illness Each Year in the United States 76 million people become ill 5,000 people die](https://reader033.vdocument.in/reader033/viewer/2022052918/5a4d1b9a7f8b9ab0599c5290/html5/thumbnails/3.jpg)
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.
![Page 4: Food Borne Illness Foods 2. Estimates Food Borne Illness Each Year in the United States 76 million people become ill 5,000 people die](https://reader033.vdocument.in/reader033/viewer/2022052918/5a4d1b9a7f8b9ab0599c5290/html5/thumbnails/4.jpg)
Five Food Borne Illnesses Salmonella Staphylococus E-coli Botulism Clostridium perfrengins
What You Need to Know Symptoms Source Prevention
![Page 5: Food Borne Illness Foods 2. Estimates Food Borne Illness Each Year in the United States 76 million people become ill 5,000 people die](https://reader033.vdocument.in/reader033/viewer/2022052918/5a4d1b9a7f8b9ab0599c5290/html5/thumbnails/5.jpg)
Salmonella Onset – 5 to 72 hours Symptoms
Diarrhea Abdominal Pain Chills Fever
![Page 6: Food Borne Illness Foods 2. Estimates Food Borne Illness Each Year in the United States 76 million people become ill 5,000 people die](https://reader033.vdocument.in/reader033/viewer/2022052918/5a4d1b9a7f8b9ab0599c5290/html5/thumbnails/6.jpg)
Salmonella Typical Foods:
Raw or undercooked eggs Raw milk Undercooked meat and poultry
Contamination Sources Infected food handler Animals Human feces
![Page 7: Food Borne Illness Foods 2. Estimates Food Borne Illness Each Year in the United States 76 million people become ill 5,000 people die](https://reader033.vdocument.in/reader033/viewer/2022052918/5a4d1b9a7f8b9ab0599c5290/html5/thumbnails/7.jpg)
Salmonella Prevention:
Cook eggs Cook meat and poultry thoroughly Pasteurize milk
![Page 8: Food Borne Illness Foods 2. Estimates Food Borne Illness Each Year in the United States 76 million people become ill 5,000 people die](https://reader033.vdocument.in/reader033/viewer/2022052918/5a4d1b9a7f8b9ab0599c5290/html5/thumbnails/8.jpg)
Staphylococcus aureus Onset - 1 to 6 hours
Symptoms: Nausea Vomiting Diarrhea Cramps
![Page 9: Food Borne Illness Foods 2. Estimates Food Borne Illness Each Year in the United States 76 million people become ill 5,000 people die](https://reader033.vdocument.in/reader033/viewer/2022052918/5a4d1b9a7f8b9ab0599c5290/html5/thumbnails/9.jpg)
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
![Page 10: Food Borne Illness Foods 2. Estimates Food Borne Illness Each Year in the United States 76 million people become ill 5,000 people die](https://reader033.vdocument.in/reader033/viewer/2022052918/5a4d1b9a7f8b9ab0599c5290/html5/thumbnails/10.jpg)
Staph Prevention:
Thorough heating and rapid cooling of foods
![Page 11: Food Borne Illness Foods 2. Estimates Food Borne Illness Each Year in the United States 76 million people become ill 5,000 people die](https://reader033.vdocument.in/reader033/viewer/2022052918/5a4d1b9a7f8b9ab0599c5290/html5/thumbnails/11.jpg)
Escherichia Coli – E-Coli Also know as 0157:H7 Onset: 12-72 hours
Symptoms: Diarrhea Fever If severe, bloody diarrhea
![Page 12: Food Borne Illness Foods 2. Estimates Food Borne Illness Each Year in the United States 76 million people become ill 5,000 people die](https://reader033.vdocument.in/reader033/viewer/2022052918/5a4d1b9a7f8b9ab0599c5290/html5/thumbnails/12.jpg)
E-Coli Typical Foods:
Undercooked ground beef and meats Unpasteurized milk Cheese
Contamination Source: Intestianl tract of animal
![Page 13: Food Borne Illness Foods 2. Estimates Food Borne Illness Each Year in the United States 76 million people become ill 5,000 people die](https://reader033.vdocument.in/reader033/viewer/2022052918/5a4d1b9a7f8b9ab0599c5290/html5/thumbnails/13.jpg)
E-Coli Prevention:
Cook meats thoroughly Pasteurize milk
![Page 14: Food Borne Illness Foods 2. Estimates Food Borne Illness Each Year in the United States 76 million people become ill 5,000 people die](https://reader033.vdocument.in/reader033/viewer/2022052918/5a4d1b9a7f8b9ab0599c5290/html5/thumbnails/14.jpg)
Colstidium botulinium - Botulism Onset: 12-36 houts
Symptoms: Fatigue Weakness Double vision, slurred speech Respiratory failure, sometimes death
![Page 15: Food Borne Illness Foods 2. Estimates Food Borne Illness Each Year in the United States 76 million people become ill 5,000 people die](https://reader033.vdocument.in/reader033/viewer/2022052918/5a4d1b9a7f8b9ab0599c5290/html5/thumbnails/15.jpg)
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.
![Page 16: Food Borne Illness Foods 2. Estimates Food Borne Illness Each Year in the United States 76 million people become ill 5,000 people die](https://reader033.vdocument.in/reader033/viewer/2022052918/5a4d1b9a7f8b9ab0599c5290/html5/thumbnails/16.jpg)
Botulism Prevention:
Thorough heating and rapid cooling of foods Proper canning procedures
![Page 17: Food Borne Illness Foods 2. Estimates Food Borne Illness Each Year in the United States 76 million people become ill 5,000 people die](https://reader033.vdocument.in/reader033/viewer/2022052918/5a4d1b9a7f8b9ab0599c5290/html5/thumbnails/17.jpg)
Clostridium Perfringens Onset: 8-22 hours
Symptoms: Diarrhea Cramps Rarely nausea or vomiting
![Page 18: Food Borne Illness Foods 2. Estimates Food Borne Illness Each Year in the United States 76 million people become ill 5,000 people die](https://reader033.vdocument.in/reader033/viewer/2022052918/5a4d1b9a7f8b9ab0599c5290/html5/thumbnails/18.jpg)
Clostridium Typical Foods:
Cooked meat and poultry
Contamination Sources: Soil Raw foods
![Page 19: Food Borne Illness Foods 2. Estimates Food Borne Illness Each Year in the United States 76 million people become ill 5,000 people die](https://reader033.vdocument.in/reader033/viewer/2022052918/5a4d1b9a7f8b9ab0599c5290/html5/thumbnails/19.jpg)
Clostridium Prevention:
Thorough heating and rapid cooling of foods.
![Page 20: Food Borne Illness Foods 2. Estimates Food Borne Illness Each Year in the United States 76 million people become ill 5,000 people die](https://reader033.vdocument.in/reader033/viewer/2022052918/5a4d1b9a7f8b9ab0599c5290/html5/thumbnails/20.jpg)
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.
![Page 21: Food Borne Illness Foods 2. Estimates Food Borne Illness Each Year in the United States 76 million people become ill 5,000 people die](https://reader033.vdocument.in/reader033/viewer/2022052918/5a4d1b9a7f8b9ab0599c5290/html5/thumbnails/21.jpg)
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.