Foodborne Illnesses

Foodborne Illness

• Foodborne 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”.

• Contaminant – a substance that may be harmful that has accidentally gotten into food.• Food we eat can become contaminated

anywhere from farm to table.

Food Contamination• Microorganism – 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.

Bacterial Illnesses• Common:

• Campylobacteriosis• E. Coli Infection• Listeriosis

• Others:• Salmonellosis• Shigellosis• Vibrio Infection

Toxin Illnesses• Toxins – poisons produced by bacteria

that may cause a foodborne illness. • Two main toxin illnesses:

• Botulism • Staphylococcal Poisoning

Not All Bacteria Is Harmful• Some bacteria is introduced to food to add

flavor or texture. • Diary Products – Sour cream, Yogurt,

Buttermilk, Cheeses.• Said to help prevent digestive problems

(probiotics). • Pickled Products – Sauerkraut, Pickles.

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.

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

Other Foodborne Illnesses• Parasites – a microogranism that needs a

host (another organism) to live. • Hogs & red meat are often sources.

• Toxoplasmosis – caused by eating undercooked meat from animals infected with the parasite. Damages central nervous system.

Other Foodborne Illnesses• Protozoa – tiny, one-celled animals.

• Amebiasis – caused by drinking polluted water or eating vegetables grown in polluted soil.

• Viruses – the smallest & simplest known type of microorganism.• Shellfish (oysters & clams) can transmit

the hepatitis A virus.

4 Steps to Food Safety

Clean• Keep your kitchen clean!• Sanitation – 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.

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.

Separate• Cross-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.

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.

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.

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.

Safeguarding the Family’s Health

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.

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.

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.

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.

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.

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.

Eating Out Safety

• Observe the employees. • Good health.• Clean clothes.• Long hair tied back.• When serving – shouldn’t touch eating

surfaces.

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.

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.

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