Presentation on theme: "(WHAT YOU CAN'T SEE CAN HARM YOU)"— Presentation transcript:
1 (WHAT YOU CAN'T SEE CAN HARM YOU) FOODBORNE ILLNESS(WHAT YOU CAN'T SEE CAN HARM YOU)Does anyone know what is foodborne illness?
2 Did you know? According to the Center for Disease Control: 76 million become ill due to food / year325,000 hospitalized 5000 die / year> 250 known foodborne diseasesThe food supply in the United States is one of the safest in the world but the CDC states that 76 million individuals each year become ill due to the food they eat. More than 300,000 are hospitalized, and 5,000 Americans die each year from food borne illness. Keep in mind that the Young, Elderly, and Immune Compromised are highly susceptible to getting ill.
3 These are symptoms of a FOODBORNE ILLNESS Stomach PainDiarrheaVomitingNot the flu!?Some of the most common symptoms of a food borne illness are stomach pain, diarrhea, vomiting, but because there are more than 250 food borne illness these symptoms vary greatly. The time it takes for you feel ill varies greatly also. You may feel ill immediately if you have a chemical poisoning or it could take days after ingesting bacteria to make you ill. Influenza (The Flu) is primarily a respiratory illness, while diarrhea and vomiting may occur; coughing, ‘tiredness‘, being achy (caused by high fever), and just all around misery for a week to ten days are typical. This is generally not the case with foodborne illness. You get sick for a couple days, feel better, probably don’t even seek any medical treatment, and continue on going about your business.These are symptoms of a FOODBORNE ILLNESS
4 Food Poisoning and Foodborne Illness Can be caused by eating food contaminated with:BACTERIAVIRUSTOXINSCHEMICALSThe Food and Drug Administration estimates that two to three percent of all food borne illnesses lead to secondary long-term illnesses such as kidney disease or arthritis. There are more than 250 food borne diseases, which can be traced, back to bacteria, viruses, parasites and chemicals.
5 The Most Common Foodborne Bacterial Illnesses are Caused by: This is commonly referred to as “Food Related Infection.”E-coli 0157:H7CampylobacterSalmonella
6 E-coli 0157:h7 Lives in cattle & other similar animals. E-coli0157: H7 frequently lives in cattle and other similar animals – in fact most animals GI tracts (including humans) are typically colonized by bacteria that aid the digestion process. These bacteria can enter the food chain in various ways, during the slaughtering process (meats) – or as the result of fertilizer/manure being applied to fields where our vegetables and fruits are grown.Lives in cattle & other similar animals.Found in raw meat, non-pasteurized milk, apple cider, sprouts.
7 E-coli 0157:h7 Causes severe bloody diarrhea & cramps. Onset of illness 2-5 days.Lasts 5-10 days. It can be found in raw meats and milk that has not been pasteurized. This bacteria can cause severe bloody diarrhea, abdominal cramps, without much fever. E-coli 0157:H7 can cause an illness called hemolytic uremic syndrome (HUS). HUS is a condition where the red blood cells are destroyed and the kidneys fail. E-Coli 0157:H7 can cause anemia, profuse bleeding, and kidney failure. The onset of the illness is typically 2-5 days and lasts 5-10 days.
9 CampylobacterFound in the intestinal tract of birds, sheep, cattle and on the surface of raw poultry.Campylobacter is found in the intestinal tract of birds, sheep cattle and on the surface of raw poultry.
10 Campylobacter Causes abdominal cramps, diarrhea and fever Onset is 2-5 daysLasts 7-10 daysThis bacteria causes abdominal cramps, diarrhea (sometimes bloody), and fever. The onset of the illness is typically 2-5 days and lasts 7-10 days.
11 Campylobacter - Prevention Cook meat to safe minimum temperaturesKeep raw meat separate from other foodsDo not drink raw or unpasteurized milk
12 Found in the intestines of birds, reptiles, & mammals. SalmonellaFound in the intestines of birds, reptiles, & mammals.This is why you commonly see hand washing warnings at petting zoo’s or your teacher reminded you to wash your hands before having lunch. Well guess what? Salmonella is very common in poultry products. Nobody eats raw chicken, but the juice from the package or your hands can contaminate you and others.
13 Salmonella Causes fever, diarrhea & abdominal cramps. Can cause severe dehydration in infants and elderly.Onset is 6 hours - 2 daysLasts 1- 3 days.It causes, fever, diarrhea and abdominal cramps. It can invade the bloodstream and cause life-threatening infections.
15 BIOLOGICAL TOXINSSome people call this FOOD POISONING.
16 Biological ToxinsBiological Toxins are produced by some pathogens found in food contamination.They could also come from a plant or animal.
17 poisons or toxins that cause: Bacterial ToxinsSome bacteria producepoisons or toxins that cause:FOODBORNE ILLNESS (sometimes intentional)
18 Staphylococcus aureus Staph is the most common food bacteria that causes food intoxication. Typically caused by cross contamination of foods or foods left out to long before they are placed in the refrigerator. Cooking or reheating the food will likely kill the live organism, but the toxins that the organism produced through its life cycle remain. Cool right! Eat this stuff and you will be feeling ill probably by the end of your meal, or shortly after.Commonly associated with food service.
19 Staphylococcus aureus Sources:Meat, poultry, egg and milk productsCross-contamination
20 Staphylococcus Aureus If toxin - onset of illness is as quickly as 30 minutesIf infectious - onset can take 6 hours or longer to appear.
21 produces a toxin that causes Staphylococcus Aureusproduces a toxin that causesserious vomiting andstomach cramps.Many affected by this organism or toxin require hospitalization.
22 ProtectingYourself !There are several ways that we can protect ourselves by taking these words of advice.
23 WASH YOUR HANDSThe most important step to protecting our health. Did you wash your hands when your left the bathroom? Did you wash your hands before you had a snack or ate lunch? Think about all the objects you touched where others more than likely did not wash there hands either. Scary Stuff !
24 WASH YOUR HANDS OFTEN Especially: When preparing food. After using the bathroom.Avoid direct contact with public restroom doorknobs. (use paper towel to open door)viruses on door knobs can easily be transmitted to you if present.
25 WHEN WASHING YOUR HANDS Use warm, soapy running water.Rub your hands thoroughly, scrubbing between fingers, and nails for:When Handling Fresh Fruits and Vegetables: The Center for Disease Control (CDC) Recommends that:You wash you hands. Your hands should be washed with clean soapy water before handling or eating your food.Items such as knives and cutting boards that your food comes into contact with are clean.You always rinse fresh fruits and vegetables with water before eating them. Do not use bleach or soap, as these items are not meant for eating.When you eat fresh fruits or vegetables make sure they are not bruised or damaged.10–15 SECONDS.
26 Safe Preparation of Fruits & Vegetables Clean any items thatcome into contact with fresh foods:knivescutting boardshands It is recommended that we have several servings of fresh fruits and vegetables each day but we need to handle them properly.According to the FDA cut fruits and vegetables such as salads and melons should be refrigerated at a temperature of 40o F. You should NOT eat fresh cut items that are not refrigerated. All cut or pealed items should be thrown away if they have been not cooked or refrigerated after 2 hours
27 Fruits & Vegetables Do’s & Don’ts Do wash your hands with soap and water before preparing food. Do rinse fresh fruits & vegetables with cold water.Do refrigerate at a temperature of 40o F or less.Do throw away items that have come into contact with raw meat or chemicals.Do not prepare food for others if you yourself have diarrhea.Do not use bleach or soap on fruits & vegetables.Do NOT eat fresh cut items left un-refrigerated for > 2 hours.Do not eat bruised or damaged fruits & vegetables.
28 Safe Preparation of Raw Meats A few simple precautions can reduce the risk of foodborne diseases: COOKSEPARATECHILLREPORT
29 Between 40°F and 140°F. “Danger zone” where bacteria multiply rapidly Refrigerate within two hours – one hour in hot weather (90°F and above)Store food in shallow containers to ensure even cooling
30 It’s Getting Hot in here…. COOK: Meat, poultry, and eggs thoroughly. Use a thermometer to measure the internal temperature of meat to be sure that it is cooked sufficiently to kill bacteria. For example:Ground beef should be cooked to an internal temperature of 160o F. Eggs should be cooked until the yolk is firm. Cook and order your foods thoroughly done.
31 SEPARATE: Don't cross- contaminate one food with another. Avoid cross-contaminating foods by washing hands, utensils, and cutting boards after they have been in contact with raw meat or poultry. Put cooked meat on a clean platter rather than back on one that held the raw meat.
32 CHILL OUT……… Refrigerate leftovers promptly: Bacteria grows quickly at room temperature, so refrigerate leftover foods within 2 hours. Don’t leave your food out on the counter like Grandma and Grandpa does. They have a stomach for this and you don’t! Right!Food will cool more quickly if divided into several shallow containers for refrigeration.
33 If in doubt as to the safety of your food, THROW IT OUT!!If fresh fruit or vegetables have come into contact with raw meats or chemicals or the surfaces that raw meat and chemicals throw them out.If in doubt throw it out
34 CreditsCharles Lichon, R.S., M.P.H., Creator of Children’s EH Program, Midland County Health Department (CHD) MichiganNancy Atwood, M.S., Midland CHD (MI) SanitarianChristine Rogers, Meth Response Coordinator, Kalamazoo CHD, MIGayle Blues, Midland CHD, layout and designRobert Wolfe, R.S., Midland CHD (MI) SanitarianJohn Demerjian and Linda Van Orden, Wayne CHD, MI, Body ArtNational Environmental Health Association (NEHA.org) for website storage and oversight.NOTE: Permission to use this and all Children’s EH Power Point presentations is granted thru NEHA, however, all grant and credit notices & informational slides must be used during each presentation.