1. “What’s Bugging You?” Food Science

2. People get sick each year from the food they eat. They may have diarrhea, vomiting, an upset stomach, fever, or cramps. They often think they have the flu, but the real problem is foodborne illness caused by bacteria in the food they ate a few hours or several days ago.

3. How safe is the food we eat in the USA? The United States has one of the safest food supplies in the world. However, there are still more than two million reported cases of foodborne illness each year.

4. Are ALL foodborne illnesses reported? Reported cases of foodborne illness are just the tip of the iceberg. In reality, there are way more than 2 million food borne illnesses each year.

5. Locally… 2012, the Trempealeau County Health Department licensed 290 public facilities and inspected 20 schools and opened 30 new facilities. In 2012, 39 complaints were received and followed-up by the Trempealeau County Health Department due to people getting sick from public restaurants.

6. What do you think??? What causes foodborne illnesses? ?

7. Contributing Factors…

8. Are some types of food more prone to food borne illnesses? You bet!

9. Write this down… High-protein, And/or low-acid foods are classified as potential hazardous Milk & milk products, eggs, meats, poultry, fish, shellfish can be potential problems. Baked or boiled potatoes, tofu and other soy protein foods, plant foods that have been heat- treated, as well as alfalfa or bean sprouts can support rapid growth of infectious or disease- causing microorganisms.

10. Who’s the most at risk?

11. How does food become hazardous ? Through contamination, of course! Contamination is the unintended presence of harmful substances or microorganisms in food.

12. 3 Types of Contamination… Chemical hazards: Chemical hazards include substances such as cleaning solutions and sanitizers. Physical hazards: Physical hazards are foreign particles, like glass or metal. Biological hazards: Biological hazards come mainly from microorganisms.

13. What is Cross-contamination? Hands that touch raw foods, such as chicken, then touch food that will not be cooked, like salad ingredients. Surfaces like cutting boards or wash cloths that touch raw foods, are not cleaned and sanitized, then touch ready-to-eat food.

14. Keep it straight... Don't cross-contaminate!

15. They’re watching you… Viruses, Parasites, Fungi & Bacteria are waiting for you to make a mistake.

16. How can I handle food safely? The most important tool you have to prevent foodborne illness is good personal hygiene.

17. Now What? Explanation of Microorganism Brochure/Table Tent Assignment