Temperature Is an important component in the prevention of bacteria growth Should be regulated during both food storage and food preparation

Food Storage Temperatures Reduce the rate of bacterial growth Include: below 40°F (4°C) for cold products above 140°F (60°C) for hot products

Temperature Danger Zone (TDZ) Is between 40°F (4°C) and 140°F (60°C) Is the range in which most foodborne pathogenic microorganisms reproduce at an exponential rate Food held for more than four hours in the temperature danger zone should be discarded.

Temperature Danger Zone (TDZ) Can be avoided by: properly cooking all foods heating foods to the proper temperature before serving keeping foods above 140°F (60°C) while serving quickly cooling all food products

Cross-Contamination Is the transfer of pathogenic bacteria between foods due to unwashed hands, kitchen equipment or utensils Can occur when purchasing, storing, preparing or serving foods

Common Foodborne Infections Illness Perfringens Food Poisoning Causative Agent Clostridium perfringens, bacteria Symptoms Nausea; occasional vomiting; abdominal pain; diarrhea Time of Onset 8 to 24 hours after consumption Food Usually Involved Cooked meat, poultry and fish held at non refrigerated temperatures for long periods of time Preventative Measures Prompt refrigeration of unconsumed cooked meat, gravy and fish; maintenance of refrigeration equipment; sanitation

Common Foodborne Infections Illness Salmonellosis Causative Agent Salmonella spp., over 1,200 species of Salmonella cause illness when ingested, bacteria Symptoms Nausea; vomiting; abdominal pain; diarrhea; fever; possible chills and headache Time of Onset 12 to 24 hours after consumption Food Usually Involved Insufficiently cooked or re-heated meat, poultry and eggs; products kept unrefrigerated for long periods of time Preventative Measures Properly cooking food products; proper refrigeration and packaging; cleanliness of food handlers; sanitation of equipment

Common Foodborne Infections Illness Listeriosis Causative Agent Listeria monocytogenes, bacteria Symptoms Fever; headache; nausea; vomiting; monocytosis, meningitis; septicemia; miscarriage; localized external and internal lesions; pharyngitis Time of Onset Unknown, approximately four days to three weeks after consumption Food Usually Involved Ready-to-eat deli meats and hot dogs; refrigerated meat spreads; unpasteurized milk and dairy products; soft cheese made with unpasteurized milk; refrigerated smoked seafood Preventative Measures Proper hygiene practices; sanitation of equipment and workspace; rinse, scrub and dry skins of fresh produce

Common Foodborne Infections Illness Trichinosis Causative Agent Trichinella spiralis, a nematode worm Symptoms Nausea; vomiting; diarrhea; profuse sweating; fever; muscle soreness Time of Onset 2 to 28 days Food Usually Involved Improperly cooked pork and products containing pork Preventative Measures Cook pork to at least 137°F (58°C); freezing and storage of uncooked pork at 9°F (-12°C) or lower for a minimum of 20 days

Common Foodborne Infections Illness Hemolytic Uremic Syndrome Causative Agent E. coli O157:H7, bacteria Symptoms Severe abdominal cramps; bloody diarrhea; nausea; vomiting; diarrhea; possible complications from hemolytic uremic syndrome, occurs when toxic substances produced by E.coli destroy red blood cells and injure the kidneys Time of Onset 3 to 4 days after consumption Food Usually Involved Contaminated food and water; undercooked ground meat; unpasteurized milk and juice; soft cheeses made from unpasteurized milk; raw fruits and vegetables Preventative Measures Cook ground meat to 160°F (71°C); avoid unpasteurized milk, juice and dairy products; wash hands properly before preparing foods, after using the restroom and after diapering infants

Common Foodborne Infections Illness Campylobacteriosis Causative Agent Campylobacter jejuni, bacteria Symptoms Diarrhea, possibly bloody, abdominal cramps; fever; vomiting Time of Onset 2 to 5 days after consumption Food Usually Involved Raw and undercooked poultry; unpasteurized milk; contaminated water Preventative Measures Cook poultry to an internal temperature of 165°F (74°C); keep raw meats separate from other foods; do not consume raw or unpasteurized milk, juice or dairy products

Common Foodborne Infections Illness Toxoplasmosis Causative Agent Toxoplasma gondii, parasite Symptoms Enlarged lymph nodes; headache; muscle aches; sore throat; fever; blurred vision Time of Onset 1 to 3 weeks after consumption Food Usually Involved Raw or undercooked contaminated meats; exposure to feces from an infected cat; contaminated water Preventative Measures Avoid eating undercooked and raw meats; wash hands properly after contact with cat feces or soil exposed to cat feces; wash raw fruits and vegetables before eating

Common Foodborne Infections Illness Anisakiasis Causative Agent Anisakis simplex, nematode parasite Symptoms Tingling of the throat; extraction of the worm from the body through coughing; in severe cases nausea and vomiting are present Time of Onset 1 hours to 2 weeks after consumption Food Usually Involved Raw or undercooked fish Preventative Measures Avoid consuming raw or under processed fish

Common Foodborne Infections Illness Yersinosis Causative Agent Yersina; Yersina enterocolitica, bacteria Symptoms Fever; abdominal pain; bloody diarrhea Time of Onset 4 to 7 days after consumption Food Usually Involved Consuming contaminated food such as raw pork products and unpasteurized milk; contaminated water Preventative Measures Do not consume raw or undercooked pork; avoid unpasteurized milk and milk products; wash hands properly before handling foods

Common Foodborne Intoxications Illness Botulism Causative Agent Toxins produced by the bacteria Clostridium botulinum Symptoms Nausea; vomiting; fatigue; dizziness; headache; dryness of skin; constipation; impaired swallowing, speaking, respiration and coordination; dizziness; double vision Ten percent of cases are fatal Time of Onset 12 to 72 hours after consumption Food Usually Involved Home-canned foods with a low acid content, improperly canned commercial foods, home-canned or fermented fish, herb-infused oils, baked potatoes cooled in aluminum foil, cheese sauce; Children under one year of age can get botulism from eating honey. Some honeys may contain undeveloped Clostridium botulinum bacteria. Preventative Measures Properly complete home canning; do not let infants consume honey; do not purchase dented cans

Common Foodborne Intoxications Illness Staphylococcal food infection Causative Agent Enterotoxin produced by the bacteria Staphylococcal aureus Symptoms Nausea; vomiting; abdominal pain due to inflammation of the lining of the stomach and intestines Time of Onset 12 to 48 hours after consumption Food Usually Involved Foods prepared by hand which require no additional cooking, such as salads and sandwiches; milk and dairy products; meat, poultry and eggs Preventative Measures Wash hands properly before handling and preparing foods; do not prepare foods when ill; do not prepare foods with an exposed sore on the hands or wrists; keep the kitchen sanitary

HACCP Stands for Hazard Analysis Critical Control Points Is a program adopted by most commercial food processors to control hazards in food processing