1. Food Borne Illness – Bacteria! Brought to you by Mrs. Bean – Lompoc High School

2. Review: what is food borne illness? A food borne illness is a disease that is transmitted to humans by food.

3. Review: 3 ways to make your food make you sick… Chemical Hazards: cleaning products Physical Hazards: glass, bones, dirt Biological Hazards: microorganisms

4. Some foods make you sick because they are rotten or have toxins. But mostly people get sick from foods because we prepare them wrong – which allows bacteria to grow.

5. Biological Contaminants Can’t be Seen… so you really have to THINK!!!

6. So…what’s bugging you? Why are microorganisms important? Microorganisms are everywhere. You may not see, taste, or smell them, but they hide on your body, in the air, on kitchen counters and utensils, and in food. The main microorganisms are viruses, parasites, fungi and bacteria.

7. To keep your food from attacking you… learn about them -

8. Viruses Viruses are the tiniest, and probably the simplest, form of life. They are not able to reproduce outside a living cell. Once they enter a cell, they force it to make more viruses. Some viruses are extremely resistant to heat and cold. They don’t need potentially hazardous food to survive, and once in the food, they don’t multiply. The food is mainly a transportation device to get from one host to another.

9. Parasites Parasites need to live on or in a host to survive. Examples of parasites that may contaminate food are Trichinella spiralis (trichinosis) that affects pork, and Anisakis roundworm, that affects fish.(show video)

10. Fungi Fungi can be microscopic or as big as a giant mushroom. Fungi are found in the air, soil, plants, animals, water, and some food. Molds and yeast are fungi.

11. What is the greatest threat to food safety? Of all the microorganisms, bacteria are the greatest threat to food safety. Bacteria are single-celled, living organisms that can grow quickly at favorable temperatures. Some bacteria are useful. We use them to make foods like cheese, buttermilk, sauerkraut, pickles, and yogurt. Other bacteria are infectious disease-causing agents called pathogens, that use the nutrients found in potentially hazardous foods to multiply.

12. Bacteria Some bacteria are not infectious on their own, but when they multiply in potentially hazardous food, they eject toxins that poison humans when the food is eaten. (show videos on multiplying)

13. One more time… You have bacteria in your body all the time. In normal amounts they do not hurt you. They can make you sick when they are allowed to multiply.

14. Your job is to keep bacteria from having a “happy bacteria party” on your food.

15. Bacteria are found on hair, skin, mouth, nose and throat. According to one estimation, nearly 50 percent of healthy food handlers carry disease agents that can be transmitted by food.

16. So if they’re everywhere, how do you keep them from multiplying to dangerous amounts?

17. Bacteria love MOIST and WARM areas, and certain FOODS.

18. Can you guess?

19. moist, high-protein, and/or low acid foods as potentially hazardous.  Milk or milk products, shell eggs, meats, poultry, fish, shellfish, edible crustacea (shrimp, lobster, crab).  Baked or boiled potatoes, tofu and other soy protein foods, plant foods that have been heat-treated, and  raw seed sprouts (such as alfalfa or bean sprouts) also pose a hazard. These foods can support rapid growth of infectious or disease-causing microorganisms. WHY???

20. What are low-acid foods? - Bananas, raisins, prunes, coconuts, melons, pears, grapes - Oatmeal - Chicken - Pasta (without tomato sauce) - Water - Apple juice - Okra - Maple syrup, molasses - Figs and avocados - Squash - Green beans, peppers, lima beans, mushrooms, carrots, corn, lettuce, cucumbers, sweet peas, spinach, beets, parsley - Potatoes - Almonds, dates

21. Remember… Bacteria which can make you sick when you eat it LOVE  MOIST places  WARM places  CERTAIN food (high protein, low acid)

22. Stop Foods Classes – Read pp. 279-280 ROP Classes – Read pp.168

23. How do we avoid spreading bacteria around?

24. Later we’ll learn some things about food which can stop bacteria from throwing a party on your food. But… there is ONE VERY SIMPLE way to call the cops on a bacteria party. Can you guess what it is?

25. Personal Hygiene Personal hygiene is the way a person maintains their health, appearance and cleanliness. This guy has BAD hygiene.

26. You are a carrier. Not only can you become the victim of illness, but you can also be the carrier! A cough or sneeze can transmit thousands of microorganisms that may cause disease.

27. Be aware of what you’re spreading around…

29. Actually, you should sneeze in your elbow. Your elbow doesn’t usually handle food, or touch other surfaces, so it’s a fairly safe place to let your sneeze stuff go.

30. Personal Hygiene Wash your hands! Your hands can be the most potentially dangerous serving equipment you use. Scratching your scalp, running your fingers through your hair, or touching a pimple can cause the transmission of pathogenic microorganisms in a food service setting.

31. Personal Hygiene – don’t touch your body after washing your hands!

32. Personal Hygiene Almost a third of men and many women do not wash their hands after going to the toilet vastly increasing the risk of food poisoning, says a survey.

33. Personal Hygiene- Wash your hands People were asked to make a impression on special agar jelly with an unwashed hand. When ultraviolet light was used to compare the amount of bacteria growing within the handprint with those from a washed hand, the difference was visibly dramatic.

34. Mrs. Bean’s Handwashing Rule – 20/20 Wash your hands every 20 minutes… For 20 seconds. Using warm, soapy water. Don’t forget under your nails and under any rings.

35. Personal Hygiene Stop and list three things YOU can do to keep your body and your personal environment from spreading disease or bacteria

36. One more time… Bacteria exists EVERYWHERE – even in your body as we speak. It is not the bacteria which makes you sick… It is when bacteria multiply beyond normal limits that you get sick from ingesting them.

37. Stop Turn to the person next to you and review: 1. What is the greatest cause for food- borne illness? 2. Which is the greatest threat of the three micro-organisms which we looked at? 3. What is the hand-washing rule?