FOOD BORNE ILLNESS

LISTERIOSIS A. Found in A. raw meat B. seafood C. Raw milk D. Soft Cheeses

Listeriosis Symptoms Fever Headache Nausea Vomiting

Prevention of Listeriosis Use sanitary food-handling methods Cook foods thoroughly Use pasteurized milk

SALMONELLA Found in poultry red Meats Dairy products

Time it takes to make you sick 3 to 8 hours May last 2-3 days

SALMONELLA SYMPTOMS Severe headache Nausea Vomiting Abdominal pain Diarrhea Fever

Preventing Salmonella Use sanitary food handling methods Drink pasteurized milk Cook foods thoroughly Refrigerate foods right away

STAPHYLOCOCAL POISONING Found in Cheese Cream pies Custards or puddings Potato or macaroni salads with mayonnaise

Staphylococal Symptoms Abdominal cramps Nausea Vomiting Diarrhea

Preventing Staphylococal Cook foods Refrigerate foods Keep hot foods hot and cold foods cold

Time it takes to make you sick 8 – 20 hours after eating contaminated food

E-COLI Found in Meats –often ground beef Raw milk Contaminated water Fruit or vegetables grown in manure

Time it takes to make you sick 12 to 72 hours after eating the contaminated food

E-Coli Symptoms Bloody stools Stomachache Nausea Violent vomiting

Preventing E-Coli Cook meats well done Wash all fruits and vegetables Drink pasteurized milk

BOTULISM Found in unsanitary canned food

Time it takes to make you sick 12 to 36 hours

Symptoms of Botulism Double vision Difficulty swallowing Difficulty talking Difficulty breathing Death Attacks the nervous system

Preventing Botulism Properly canned food Do not eat anything from bulging or leaky cans or jars.

NOTES Bacteria give off toxins that are wastes which make us sick if eaten.

Healthy people fight off these toxins and will get a little sick but most people do not die

Babies, elderly people, and people already sick (cancer, aids, leukemia) are more likely to die from eating contaminated food.

Cooking kills most bacteria Freezing does NOT kill the bacteria but stops it while it is frozen. The bacteria grows again once it thaws.

The danger zone is the temperature range from 40º to 140º where bacteria grow very fast. Food left in this temperature range may have bacteria multiplying in large amounts that can make you very sick if you ate it.