2. Objectives Warm-UpObjectives Warm-Up  Students will be able to: 1.Demonstrate an understanding of the contaminants responsible for foodborne illness. 1.What are the steps to make a Latte? 2.What are the steps to make a Cappuccino? 3.How would you make a flavored Latte? 4.What is in an Americano? 5.Tell me one thing about coffee

3. Today’s AgendaToday’s Agenda 1.Write the objectives 2.Warm-up/ Discuss 3.Foodborne Illness 1.Food Infection 1.Biological 2.Food Intoxication 1.Chemical 2.Physical 4.Prevention

4. Foodborne Illness (Also known as Food poisoning) Refers to any disease that is transmitted to people through contaminated food. Outbreak occurs when laboratory testing confirms that two or more people have contracted the same illness from the same food source. Monitored by the Centers for Disease Control and Prevention (CDC)

5. CDC List of the 5 Most Common Risk Factors 1.Improper hot/cold holding temperatures of potentially hazardous food 2.Improper cooking temperatures of food 3.Dirty and/or contaminated utensils and equipment 4.Poor employee health and hygiene 5.Food from unsafe sources

6. CDC Estimates…CDC Estimates… About 76 million cases each year 325,000 result in hospitalization 5,000 cases are fatal U.S. spends about $35 billion on medical cost

7. How to Prevent Foodborne Illness 1.Good hygiene practices such as regular hand-washing 2.Sanitary food production surfaces, utensils, and machinery 3.Strict observance of cooking, holding, and storing temperatures and procedures 4.Avoidance of cross-contamination 5.Use or reputable suppliers and carefully checked shipments

8. High-Risk PopulationHigh-Risk Population 1.Pregnant Women 2.Elderly People 3.Young Children toddlers and infants 4.People with weakened immune system due to surgery, medications, and certain health condition

9. Food Infection vs. Intoxication Food Infection  Caused by pathogens growing inside intestines  Pathogens- an agent that causes infection or disease, especially a microorganism or virus  Usually not seen until 12-72 hours or more after eating contaminated food Food Intoxication  Occurs when chemicals, toxic metals, or natural toxins are produced by microorganisms as a byproduct contaminate food  Microorganisms- organism that can be seen with a microscope and is typically one single cell. Microorganisms include bacteria.  Symptoms often appear within a few hours

10. Symptoms Headaches Vomiting Abdominal pain Cramps Diarrhea Dehydration

11. Food Intoxication Chemical Hazards Can cause dangerous and poisonous reactions in food Often only apparent after years of exposure (cancer)

12. Examples of Chemical HazardsExamples of Chemical Hazards Copper: in corroded utensils or some beverage dispensers with copper tubing Cyanide: in silver polish Lead: present in water from lead piping

13. Food Intoxication Physical Hazards Food can be contaminated by ‘foreign bodies’ during farming, manufacturing, cooking, packaging, distribution, etc. They do not cause food to spoil, they can cause serious injury

14. Examples of Physical Hazards Insects Hairs Cigarette butts Wood chips Bandages Broken glass

15. Prevention of Physical HazardsPrevention of Physical Hazards Hair nets Gloves over bandages Work areas free of clutter and waste fragments

16. Food InfectionFood Infection Biological Hazards Harmful microorganisms that contaminate food if proper cooking and storage times and temperatures are not followed

17. Biological HazardsBiological Hazards 1.Bacteria 2.Viruses 3.Parasites 4.Fungi

18. Bacteria  Single-celled microorganisms  99% bacterial are helpful to living organisms in some way  Certain types are necessary for digestion and immunity in humans

19. Bacteria 30% of foodborne illness 72% deaths 60% hospitalizations Symptoms for bacterial infections are delayed because bacteria needs time to multiply. 12-72 hours or more after eating the contaminated food Typically treated with antibiotics.

20. Examples of Foodborne Bacterial Illnesses  Salmonella: Transmitted by contaminated food and water.  Symptoms include diarrhea, abdominal cramps, and fever  Escherichia Coli (E. Coli): Transmitted via the fecal- oral route  Symptoms include severe abdominal cramps, diarrhea (often bloody), and vomiting  Vibrio: Transmitted by eating contaminated seafood.  Symptoms include diarrhea, vomiting, cramps, fever, chills, and infection of open wounds.

21. Viruses Smaller than bacteria Require living host to be active and to reproduce Can cause disease by taking over cells’ normal function Do not multiply in food but are transmitted through food, where they can multiply in the body

22. Viruses 67% of cases of foodborne illness 7% deaths 34% hospitalizations Viral infections usually have 1-3 day incubation period.

23. Examples of Viral Illnesses Hepatitus A: Transmitted through contaminated food and water as well as through the fecal-oral rout and even person to person Symptoms include vomiting, loss of appetite, fever, nausea, abdominal pain, dark urine, Jaundice Norovirus: Transmitted through contaminated food and waste as well as through contact with contaminated surfaces and person to person. Symptoms include vomiting, diarrhea, and stomach cramps

24. Parasites Organisms that live in another organism where they grow, feed, get nourishment but provide nothing beneficial for the host. Means of exposure include ingestion of undercooked meats and drinking infected water

25. Parasites Not common in industrial nations but 3% of foodborne illnesses 21% result in death 5% hospitalization

26. Example of Foodborne Illnesses from Parasites Protozoa: Single celled microorganisms that convert organic materials from dead organisms into inorganic material. Flatworms and Roundworms: Typically, these worms live in the intestinal tract of their house where they feed and multiply.

27. Fungi  Organism lacking chlorophyII that feeds on organic matter  Includes  Yeasts, molds, mushrooms  Molds can produce toxins called mycotoxins  Heating with not prevent foodborne illness with molds because although the mold itself can be killed at high temperatures, the toxins produce will not.  Can cause symptoms ranging from nausea to death.

28. Examples of Mycotoxins from Fungi Ochratoxin: Found in contaminated berages such as juice, wine, beer Ergot Alkaloids: Infect cereal and bread Patulin: Moldy fruits and vegetables

29. FAT TOMFAT TOM Food-Microoganisms need a host environment in which to split and multiply. Acidity- do not like and acidic (lemons) or an alkaline (crackers) environment. Temperature- growth is inhibited by cold temps and heat can kill microorganisms. Time- Microorganisms do not immediately multiply. Oxygen- Aerobic microorganism require oxygen to grow and anaerobic do not. Moisture- Require water to grow.