Food Bourne Illnesses.

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Presentation transcript:

Food Bourne Illnesses

E Coli Salmonella Facts: Can cause death in children and elderly Facts: Can cause death in children and elderly Source: Raw/Undercooked beef. Especially hamburger and unpasteurized milk Symptoms: Nausea, Vomiting, stomach cramps, bloody diarrhea Prevention: Cook meat thoroughly: Keep hot foods hot and cold foods cold Salmonella Facts: Over 2,000 types killed by cooking Source: Raw poultry, eggs. Other Sources: raw meat, fish, unpasteurized milk Symptoms: Nausea, vomiting, diarrhea can last up to 3 days Prevention: Cook poultry thoroughly, wash hands often, and sanitize food preparation tools and areas

Clostridium Perfringens Staphylococcus or “staph” Facts: Not killed by heat, keep foods out of danger zone, they thrive in room temperature Source: Human body: nasal passages (Nose and throat), cuts and sores; sneezing and coughing Symptoms: Nausea, diarrhea, vomiting, and stomach cramps. Can last up to 2 days. Prevention: Cover mouth when coughing or sneezing, wash hands often, wear Band-Aids on cuts Clostridium Perfringens Facts: Most outbreaks happen at restaurants, picnics, and banquets. Thrives at room temp, common in foods that have been left out for a long time. Food Sources: Enter food through polluted water and unwashed fruits and vegetables. Or dust settles on food. Symptoms: Stomach pain and discomfort. Lasts about a day. Prevention: Keep foods out of danger zone; wash fruits and vegetables.

Listeria Campylobacter Facts: Can grow even in the cold temperatures of the refrigerator Sources: Ready to eat deli meats and hot dogs. Unpasteurized milk and dairy products. Symptoms: Fever, stiff neck, confusion, weakness, vomiting, diarrhea Prevention: Wash hands and kitchen equipment after handling uncooked foods. Cook foods thoroughly. Rinse raw produce before eating. Campylobacter Facts: This is the most common cause of food Bourne illnesses. Sources: Food is contaminated when it comes into contact with animal feces. Symptoms: diarrhea, fever, nausea, vomiting, abdominal pain, headache, muscle pain Prevention: Defrost meat in the fridge or microwave. Wash fruits and veggies carefully. WASH YOUR HANDS.

Botulism Facts: Infant botulism is the most common form-do not give infants honey. Source: Improperly canned foods. Home canning or budging cans in cupboard. Symptoms: lock jaw, blurry vision, nausea, vomiting, fatigue, and slurred speech. Prevention: Follow proper canning procedures, do not eat canned food if the can is budging or smells bad.