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Foodborne Illnesses

Foodborne Illnesses. Objective 8.02. What is a foodborne Illness?. A disease transmitted by food Caused by contaminants Substances that are harmful to the body Bacteria Chemicals. Bacterial Foodborne Illnesses.

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Foodborne Illnesses

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  1. Foodborne Illnesses Objective 8.02

  2. What is a foodborne Illness? • A disease transmitted by food • Caused by contaminants • Substances that are harmful to the body • Bacteria • Chemicals

  3. Bacterial Foodborne Illnesses • Bacteria are a type of microorganism that are single-celled or non-cellular organisms • Food can become contaminated with bacteria at any stage between the farm and the table • Most foodborne illness you hear about in the news is caused by bacteria, but not all

  4. Types of Bacterial Illnesses • Campylobacter • E. Coli • Listeriosis • Perfringens poisoning • Salmonellosis • Shigellosis • Vibrio infection • Botulism • Staphylococcal poisoning

  5. Other causes of Foodborne Illness: • Foodborne illnesses can also be cause by: • Parasites • Protozoa • Viruses • Natural Toxins found in foods

  6. The “Big Five” Foodborne Illnesses: • E. Coli (Bacterial Infection) Sources: Meat, especially raw or undercooked hamburger, produce, and raw milk Incubation period: 3-4 days Symptoms: Severe diarrhea, cramping, dehydration Prevention: Cook food above 155F, wash hands properly and frequently, correctly wash, rinse and sanitize dishware

  7. 2. Shigella (bacterial infection) Sources: salads, milk and dairy products, unclean water Incubation period: 1-7 days Symptoms: diarrhea, fever, chills and dehydration Prevention: wash hands frequently and properly, wash vegetables thoroughly

  8. 3. Hepatitis A (viral infection) A liver disease caused by the hepatitis A virus Incubation period: 15-50 days Symptoms: Jaundice, nausea, diarrhea, fever, fatigue, loss of appetite, cramps Prevention: wash hands frequently and properly, especially after using the restroom

  9. 4. Salmonella (bacterial illness) Most common cause of foodborne deaths Sources: raw, undercooked eggs, undercooked poultry and meat, dairy products, seafood, fruits and vegetables Incubation Period: 5-72 hours Symptoms: Nausea, vomiting, cramps and fever Prevention: cook all food to proper temperatures, chill food rapidly, eliminate sources of cross contamination

  10. 5. Norovirus (viral infection) The leading cause of diarrhea in the US Incubation period: 6-48 hours Symptoms: Nausea, vomiting, diarrhea and cramps Prevention: wash hands frequently and properly, especially after using the restroom; obtain food from a reputable food source; wash vegetables thoroughly

  11. Video Clip • http://www.cbsnews.com/video/watch/?id=610840n

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