Food Borne Illnesses. Staph  General Facts: Not destroyed by heat. Keep foods out of danger zone. Bacteria thrives at room temperature.  Sources/Causes:

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Presentation transcript:

Food Borne Illnesses

Staph  General Facts: Not destroyed by heat. Keep foods out of danger zone. Bacteria thrives at room temperature.  Sources/Causes: Human body, nasal passages, open wounds, coughing and sneezing  Symptoms: Nausea, diarrhea, vomiting, stomach cramps  Prevention: Cover mouth/nose when coughing or sneezing, wash hands often. Wear band aids  Occurs 8-12 hours after eating  Can last 2 days

Clostridium Perfringens  General Facts: “Banquet Germs”, most outbreaks happen at restaurants, picnics, and banquets. Thrive at room temperature.  Causes/Sources: Polluted waters and unwashed fruits and veggies. Also dust that settles on food  Symptoms: Stomach pain and discomfort  Prevention: Keep foods out of danger zone. Wash fruits and veggies.  Occurs 4-22 hours after eating  Lasts 1 day

Hepatitis A  General Facts: Most people recover completely and do not have lasting liver damage.  Causes/Sources: Food handled by someone with the virus. Raw shellfish, salads, and contaminated water  Symptoms: Loss of appetite, fatigue, mild fever, muscle and join aches, nausea, vomiting, and abdominal pain  Viral  Occurs 2-6 weeks after eating  Can last from weeks to several months

Trichinosis  General Facts: Caused by parasitic round worms. When ingested they pass through the tract to invade other tissues such as muscle.  Causes/Sources: Raw or undercooked meat such as pork, bear, walrus, and horse.  Symptoms: Diarrhea, abdominal pain, fatigue, nausea, vomiting, high fever, and muscle pain.  Prevention: Cook meat (pork) to safe temperatures.  Occurs 1-2 days after eating  How long it lasts depends on the amount of larvae consumed.

Botulism  General Facts: Strongest type of food poisoning. Bacteria will grow even if there is no oxygen. Over half the cases are fatal.  Causes/Sources: Raw fish, improperly processed home canned foods.  Symptoms: Double vision, inability to swallow, and paralysis.  Occurs 4-36 hours after eating  Will last

E. coli  General Facts: Can cause death in children and the elderly  Causes/Sources: Raw or undercooked beef, and unpasteurized milk.  Symptoms: Nausea, vomiting, stomach cramps, bloody diarrhea  Prevention: Cook meet thoroughly  Occurs hours after eating  Lasts for 4-10 days

Listeriosis (Listeria)  General Facts: Affects older adults, pregnant women, infants and adults with compromised immune systems.  Causes/Sources: Fresh fruits and veggies, raw and undercooked pork and poultry, rash fish, soft cheese, and unpasteurized milk.  Symptoms: Fever, headache, nausea, vomiting, abdominal pain, and diarrhea  Prevention: Thoroughly cook meat, clean raw fruits and veggies, keep uncooked meats and poultry separate from veggies and cooked foods.  Occurs hours after eating  Lasts for

Salmonella  General Facts: Over 2000 types of this bacteria are killed by cooking  Causes/Sources: Undercooked chicken, cross contamination, eggs, and unpasteurized milk and juices.  Symptoms: Sever headache, nausea, vomiting, abdominal pain, diarrhea, fever  Prevention: Cook poultry thoroughly, wash hands often, prevent cross contamination.  Occurs 8-12 hours after eating  Lasts for 2-3 days