Food Safety is for Everyone Module One Written and developed by: Lorraine Harley, Family and Consumer Sciences Educator University of Maryland Extension.

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Presentation transcript:

Food Safety is for Everyone Module One Written and developed by: Lorraine Harley, Family and Consumer Sciences Educator University of Maryland Extension Calvert/Charles/St Mary’s Counties Equal Access Programs Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension

Foodborne illness Module 1 Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension

What is foodborne illness??? “When a person becomes ill after ingesting contaminated foods or beverages.”

Common symptoms of foodborne illness: Nausea Vomiting Diarrhea Abdominal cramping Fever Headache Dehydration Blood or pus in the stools

Estimated foodborne illness in the United States each year: 76 million people get sick 325,000 are hospitalized 5,000 deaths Centers for Disease Control and Prevention 2007

Foodborne illness can be caused by: Biological hazards (bacteria, viruses and parasites) Chemical hazards (cleaning agents, toxins) Physical hazards (bone, glass, metal, false fingernails, plastics) Parasites

Causative agents implicated in foodborne illness Bacteria 90% Viruses 6% Chemical 2% Parasites 1%

Bacterial growth Bacteria multiply rapidly by dividing: 1,2,4,8,16,32,64…etc.

Sources of Foodborne Disease Outbreaks

Most at risk populations: Infants and young children Older adults

Most at risk populations continued…. Pregnant women Immunocompromised populations

Sources of foodborne illness Foodhandlers

Sources of foodborne illness Contaminates in: air, water, soil and fresh manure

Sources of foodborne illness Food contact surfaces Animals, insects, rodents

Foods most associated with foodborne illness… Raw foods of animal origin

Foods associated with foodborne illness continued… Raw and undercooked shellfish

Foods associated with foodborne illness continued…Fruits and vegetables

Foods most associated with foodborne illness continued… Alfalfa sprouts and raw sprouts Unpasteurized milk, fruit and juice

A few facts about foodborne illness: Common Under reported It contributes to many cases of sickness and death each year

Facts about foodborne illness continued… It is very costly $$$$$

Facts about foodborne illness continued… It can destroy the reputation of a food establishment

Why are we hearing so much about foodborne illness now? A growing problem: Increase in foodborne pathogens Antibiotic resistant pathogens Better methods of detection and identification

Why are we hearing so much about foodborne illness? Continued… More centralized food distribution

Why are we hearing so much about foodborne illness continued… Globalization

Why are we hearing so much about foodborne illness Continued… Change in consumer demographics Human behavior

Why are we hearing so much about foodborne illness continued… Education Schools/home Travel

Other important causes of foodborne illness: Poor personal hygiene Cross contamination Temperature abuse Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension

To Learn More: p:// odborneinfections_g.htm Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension