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Food Borne Illnesses www.scientificamerican.com. What is food poisoning? Illness from consuming food that contains harmful substances, microorganisms.

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Presentation on theme: "Food Borne Illnesses www.scientificamerican.com. What is food poisoning? Illness from consuming food that contains harmful substances, microorganisms."— Presentation transcript:

1 Food Borne Illnesses

2 What is food poisoning? Illness from consuming food that contains harmful substances, microorganisms or other toxins. It can result in long term disease and/or death. It is often caused by food that looks, smells and tastes normal.

3 Chemical Hazards This can include chemicals used to clean kitchen surfaces and equipment. They can also be harmful if spilled on or near food or accidentally eaten. safefood.qld.gov.au

4 Natural Toxins These are poisonous substances produced by some micro- organisms, plant and animals. Most are tasteless and remain toxic even after cooking. blog.friendseat.com

5 Physical Hazards Foreign matter can be introduced into food by harmful bacteria into food. Some examples include: hair, insects, jewelry, or pieces of metal.

6 Biological Hazards The organisms that make you sick can include: ---viruses ---bacteria (salmonella, E. coli, listeria) ---parasites (trichinella spiralis) ---mold

7 Who is most at risk for developing FBI? Infants Teens Pregnant women Compromised immune system Elderly

8 Salmonella  Sources: intestine of people and carriers, raw meat and poultry, raw milk and eggs  Food Sources: undercooked or contaminated poultry, raw milk and eggs  Incubation: 6-72 hours  Symptoms: abdominal pain, diarrhea, vomiting and fever. blog.eggzy.net

9 Clostridium Botulinum  Sources: Fish intestines, soil and vegetables  Food Sources: Canned or vacuumed packed foods  Incubation: 2 hrs---5 days  Symptoms: Problems swallowing, talking, breathing, double vision and paralysis t oxicfoodie.org

10 E coli  Sources: Animal intestines, soil and water  Food Sources: undercooked or raw meat, veggies, unpasteurized milk and contaminated water  Incubation: 2-5 days  Symptoms: watery or bloody diarrhea, nausea, cramps and fever  This can be fatal catlovingcare.com

11 Clostridium Perfringens  Sources: Soil, animal and human intestines, raw sewage  Food Sources: Cafeteria or Buffet food (temp)  Incubation: 8-22 hours  Symptoms: Abdominal pain and diarrhea

12 Staphylococcus aureus  Sources: human nose, mouth, skin, or hands (common in hospitals)  Food Sources: dairy products, cold cooked meat and poultry, foods handled  Incubation: 1-7 hours  Symptoms: Abdominal pain, diarrhea, vomiting and high temp 1d f9eec f6d3e1e0b.jpg

13 Listeria Monocytogenes  Sources: Water, animals, birds and fish  Food Sources: Dairy products, raw vegetables, raw meats and poultry  Incubation: 3-70 days  Symptoms: Headache, fever, vomiting, diarrhea  This is especially dangerous for pregnant woman and can kill the fetus

14 Campylobacter Jenjuni  Sources: raw or undercooked poultry, water, milk and feces  Incubation: 2-5 days  Symptoms: diarrhea, abdominal cramps, fever, nausea abc.net.au

15 Strategies for Preventing Food Poisoning  Keep hands clean  Keep kitchen clean  Handle food properly  Cook high risk foods thoroughly  Keep hot food hot and cold food cold dac-home.com

16 Safe Food Handling  Avoid preparing food when sick or feeling unwell  Keep raw foods and cooked foods separated  Use clean equipment, not hands, to pick up food  Wash fruits and vegetables before using fkamali soc364berryspring2012.blogspo...

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