1. FOOD BORNE ILLNESS

2. FOOD POISONING CAUSED BY
INFECTIOUS AGENTS
BACTERIA
VIRUSES
PARISITES
TOXIC AGENTS
MERCURY
PESTICIDES
POISONOUS WILD FOODS

3. FOOD POISONING STATISTICS
EACH YEAR IN THE UNITED STATES:
76 million illnesses
325,000 hospitalizations
5,000 deaths
MORE THAN 250 KNOWN DISEASES
CAN BE TRANSMITTED THROUGH FOOD

4. AT RISK FOR FOOD POISONING
PATICULARLY DANGEROUS FOR:
Young children (babies)
Elderly
Pregnant women
People who have weakened immune systems

5. HOW FOOD POISONING AFFECTS THE BODY
Infects the intestine
Diarrhea
Vomiting
Nausea, Cramps
Fevers, Chills
Body weakness, Fatigue
Can cause other complications and death

6. BACTERIAL FOOD POISONING
Salmonella
Staphylococcus Aureus - (Staph)
Clostridium Botulinum - (Botulism)
Clostridium Perfringens
Escherichia Coli - (E-Coli)
Listeria

7. SALMONELLA

8. STAPHYLOCOCCUS

9. CLOSTRIDIUM BOTULINUM

10. PERFRINGENS

11. E. COLI

12. LISTERIA

13. ORGANISM HIDEOUTS HANGOUTS *Can be treated with antibiotics ONSET /
DURATION
SALMONELLA
Raw and undercooked meats, poultry, eggs, milk, fish, and
contaminated produce
People, pets, insects and rodents
6 – 48 hrs
2 to 14 days
STAPHYLOCOCCUS
“STAPH”
Processed foods requiring no additional cooking; ex. salads cream-filled pastries. Other sources include milk and dairy products, poultry, eggs,
Nasal passages of humans & animals. Also on the skin
1 – 6 hrs
hrs
BOTULISM
Improperly canned foods like meat, poultry, fish, stuffing, honey, and veggies
Soil, water, produce, and inside foods where anaerobic (air-free)
conditions exist
Variable
PERFRINGENS
High protein foods such as meats, poultry, and eggs, also gravies Sometimes called the “cafeteria germ”
Sewage, soil, dust, crops, meats, and poultry
6 – 24 hrs
E-COLI
Raw or unpasteurized milk, raw or undercooked ground beef, and plant foods
Intestines of warm blooded animals. Water contaminated by feces.
3 – 9 days
2 – 9 days
LISTERIA
Raw or unpasteurized dairy products, & processed meats. Continues to grow
at refrigerated temps
*Can affect developing fetus
Intestines of warm blooded humans & animals. Milk, soil, leafy veggies, food processing environments
*Can be treated with antibiotics

14. VIRUAL FOOD POISONING Noroviruses Rotavirus Hepatitis A
MOST FOOD POISONING CAUSED BY A VIRUS.
VIRAL FOOD POISONING IS CONTAGIOUS.

15. NOROVIRUSES

16. ROTAVIRUS

17. HEPATITIS A

18. ORGANISM
METHOD OF INFECTION
ISSUES
NOROVIRUS
Contamination through fecal matter
Person to person contact
Eating contaminated foods
Touching surfaces and objects which have been contaminated
Found in overpopulated places =
“cruise ship” virus
Dehydration
Severe stomach pain
Survives weeks and strong disinfectants
ROTOVIRUS
Can cause death
Occurs most often in winter
Affects young children
Vaccine available
HEPATITIS A
An infected food handler
Inflammation of liver
Jaundice
Joint pain

19. PARASITES ! MOST COMMON: HIDEOUTS:
GIARDIA (BEAVER FEVER)
CRYPTOSPORIDIUM
HIDEOUTS:
CONTAMINATED WATER
FECAL CONTAMINATED FOOD
MILD, LONG-LASTING SYMPTOMS BEGIN IN 12 HOURS
DIARRHEA LASTING ONE TO TWO WEEKS

20. GIARDIA

21. CRYPTOSPORIDIUM

22. ORGANISM
METHODS OF INFECTION
ISSUES
GIARDI
Found in intestines of infected humans and animals. Carried through feces, can infect soil, foods, and surfaces
Affects villi of small intestine resulting in malabsorption of nutrients
CRYPTOSPORDIUM
Found in intestines of
Infected humans and animals. Carried through feces into foods and poorly treated water supplies
Resistant to chlorine

23. TOXIC AGENTS!
Mercury
Pesticides
Poisonous wild foods

24. ORGANISM
METHOD OF INFECTION
ISSUES
MERCURY
Eating food tainted with mercury
especially fish and shellfish
Naturally occurring
Can cause birth defects
PESTICIDES
Found in soil and water
WILD FOODS
Eating foods not found in controlled environments, especially mushrooms
Can cause disability and death

26. WHEN IS A DOCTOR NECESSARY?
Vomiting &/or diarrhea lasts more than 2 days
Fever
Younger than 3, elderly, pregnant
Can’t keep any liquids down
Recent foreign travel
Other family members also sick
Can not take regular medicines
Nervous system effects: slurred speech, double vision, etc.

27. WHEN IS THE E.R. NECESSARY?
Person passes out
Fever over 101o
Cramps last 15 minutes or more without relief
Stomach swells
Skin &/or eyes turn yellow
Vomiting or diarrhea with blood
Urination stops or urine is very dark
Problems breathing
Problems waking up

28. HELPFUL HINTS TO AVOID FOOD POISONING
1. KEEP YOURSELF & YOUR KITCHEN CLEAN
Constant hand washing especially after using toilet and changing diapers and caring for the sick
2. AVOID CROSS CONTAMINATION
3. COOK FOOD COMPLETELY
4. BE AWARE OF EXPIRATION AND USE BY DATES.
5. KEEP HOT FOODS HOT & COLD FOODS COLD
6. CHECK PACKAGING:
Avoid dented and bulging cans
BE AWARE OF DANGER ZONE
WASH PRODUCE CAREFULLY
WHEN IN DOUBT …. THROW IT OUT
VIDEO

29. HELPFUL HINTS TO AVOID FOOD POISONING
7. BE MINDFUL OF DANGER ZONE
40* to 140* = Bacteria multiplies quickly
2 hrs,= length of time food can safely be out of refrigerator
1 hrs = length of time food can be in the sun
8. WASH PRODUCE CAREFULLY
9. WASH INFECTED LAUNDRY THOROUGHLY
10. WHEN IN DOUBT, THROW IT OUT