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Foodborne Illnesses Objective 8.02. What is a foodborne Illness? A disease transmitted by food Caused by contaminants – Substances that are harmful to.

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Presentation on theme: "Foodborne Illnesses Objective 8.02. What is a foodborne Illness? A disease transmitted by food Caused by contaminants – Substances that are harmful to."— Presentation transcript:

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: 1.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: 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

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