Food Borne Illnesses

General- Review 1. CROSS CONATIMINATION: transferring of harmful bacteria's 2. Wash hands with soap and water for a minimum of 20 seconds 3. You should always wash your hands AFTER you touch hair, raw food, equipment, or use the restroom 4. Pathogens are the microbes (germs) that cause foodborne illness. YIKES!!!! Fewer than 50% of people wash their hands after using the restroom!

Hazards in Food Safety Biological: pathogens/germs that cause illness Chemical: Cleaners, sanitizers, polishes, etc. Physical: bandages, dirt, glass, metal, etc. Pests can cause two types of contaminations: Biological : poisons Physical : bodies If you see droppings nests, dead bugs or damage due to pests, let your manager/teacher know ASAP!

Food SAFETY temperatures DANGER ZONE: 41-135 Freezer temperatures should be set to 0 Refrigerator should be at 41 or less

Food Safety Temperatures *** DANGER ZONE: 41-135 Beef (steaks), Pork, Seafood: 145 Ground meat = 155 Poultry = 165 Hot foods= 135 Reheated food = 165 Use a CLEAN thermometer to check the internal temperature Eggs= firm yolks

Temperature Control Safety Storing your foods safely Remember to keep hot foods hot and cold foods cold!! Foods should not be in the danger zone (sitting out) for more than 2 hours!! - refrigerate or freeze as soon as possible. If foods have been left out for more than 4 hours, throw them away! Store foods in shallow containers for safe keeping with a date and label Air in the refrigerator and freezer needs to circulate to keep things cool.

Foods MOST at risk for TCS Leftovers should only be store for 3-4 days Some foods have a greater risk for microbe (Pathogen) growth. The best way to control this growth is to control the factors of TIME and TEMPERATURE abuse Dairy Meat/Fish Eggs Shellfish Cooked Starches: beans, rice, potatoes, Fresh Fruits and Veggies: melons, lettuce, tomatoes When in doubt: THROW IT OUT

When in doubt, throw it out! SIGNS OF UNSAFE FOOD MOLD - OK except for hard cheese COLOR - unusual DANGER ZONE - more than 2 hours JARS - unsealed or push top CANS - bulged leaking ODOR - off, unusual TEXTURE - slimy, gritty, or withered DATES - check expired or sell by UNWASHED - fruits and vegetables TEMPERATURE - hot food hot; cold food cold * You know food has spoiled by its LOOK, SMELL, or TASTE. * If can lids BULGE or jar lids don’t POP their contents may be unsafe to eat. * Heat all HOME CANNED vegetable and meats (low acid foods) in an open kettle for 10 minutes before tasting and/or eating. * Micro-organisms can be both good and bad. When in doubt, throw it out!

THAWING your foods Safest way::: Refrigerator for 3-4 days (reduces time in the danger zone) NEVER defrost at room temperature You can thaw foods in the microwave but you must use foods immediately. You can also that in a sink with running water. But this uses lots of water! As part of the cooking process

FOOD BORNE ILLNESSES Noroviruses: Virus groups that cause food borne illnesses, transferred by humans Clostridium Perfringens: bacterial groups that cause food borne illnesses, comes from foods Fungi: Yeast and mold Who is most at risk for catching foodborne illnesses? YOPI (Young, old, pregnant or immune compromised)

Foodborne infections= illness from bacteria, like Salmonella Foodborne intoxications= illness from toxins ( dead bacteria produces these) like Staph Foodborne toxin-mediated infections= illness by toxins that are still growing in our bodies, like E.Coli

Bacterial Growth occurs when….. Food Acid Time Temperature Oxygen Moisture FAT TOM People who have signs of vomiting, diarrhea, jaundice, sore throat, or a fever should NOT be around food. They can pass on viruses and bacteria.

E-COLI SOURCES SYMPTOMS Undercooked ground beef Fruit Vegetables Unpasteurized milk SYMPTOMS 2-9 Days Nausea Vomiting Bloody Diarrhea Fever Stomach cramps Kidney problems Lasts 8 days Death

E-COLI PREVENTION Cook foods to the proper temperature Keep hot foods hot and cold foods cold

SALMONELLA SOURCES SYMPTOMS Raw, undercooked eggs Fresh poultry 6-48 hours Diarrhea Nausea Vomiting Abdominal pain Chills Fever Lasts 1-4 Days

SALMONELLA PREVENTION Cook poultry/eggs thoroughly Wash hands often Sanitize food preparation tools, area, and surfaces Prevent cross contamination

Camplobacteriosis Sources: Symptoms: Raw poultry Unpasteurized milk Contaminated water Symptoms: Bloody diarrhea Fever Cramps

Camplobacteriosis PREVENTION Cook poultry items thoroughly Wash hands often, ESPCIALLY after the bathroom Drink pasteurized milk and safe drinking water that has been treated properly.

STAPHYLOCOCCUS SYMPTOMS SOURCES 6-12 hours Nausea Vomiting Diarrhea Human body!!! (cuts, sores, sneezing, coughing, mucus) Meat Cheese Potato and meat salads SYMPTOMS 6-12 hours Nausea Vomiting Diarrhea Cramps Lasts 2-3 days

STAPHYLOCOCCUS PREVENTION Cover mouth when sneezing or coughing Wash hands often (especially after coughing, sneezing, and going to the bathroom) Wear Band-aids (and gloves) on cuts and sores

HEPATITIS A SOURCES SYMPTOMS Virus from fecal bacteria transferred by human through improper hand washing Any food source Unclean water SYMPTOMS 25-30 Days Abdominal pain Nausea Jaundice Fatigue Fever Diarrhea Appetite loss Lasts 1-2 Months

HEPATITIS A PREVENTION Hepatitis A vaccine Good sanitation Clean water

BOTULISM SOURCES Improperly canned and bottled foods Low-acid foods (not fruits) SYMPTOMS 12-36 Hours Headache Bloating Nausea Diarrhea Double vision Slurred speech Difficulty speaking, swallowing, and breathing Lasts several days to a year, CAN KILL.

BOTULISM PREVENTION Don’t try something to see if “it’s still good” Proper methods of canning low-acid foods Check for signs of unsafe food (bulging, holes, and rust MOST DEADLY if you don’t do anything about it

CROSS CONTACT Allergens: proteins that cause allergies Cross-Contact: when one food allergen comes into contact with another food The BIG 8: Milk Soy Eggs Fish Shellfish Tree Nuts Peanuts Wheat