2. Objectives
To differentiate between food infection and food intoxication.
To identify causes of the growth and spread of harmful bacteria.
To summarize consumer steps to prevent foodborne illness.
To outline various types of illness and infection causing agents.

3. Types of Foodborne Illnesses Preventing Foodborne Illnesses
Main Menu
Introduction
Types of Foodborne Illnesses
Preventing Foodborne Illnesses

5. Food Safety
Is the scientific discipline describing the handling, preparation and storage of food in ways which prevent foodborne illness
Is the responsibility of producers, processors and the consumer

6. Food Safety
Is highly regulated and effectively executed by both producers and processors
Can become a concern when the consumer forgets to perform proper food handling procedures

7. Microorganisms
Are tiny organisms which can only be seen individually using a microscope
Require moisture, a food source, time and appropriate temperatures to grow
Can be found everywhere and are classified into three categories:
beneficial microorganisms
spoilage microorganisms
pathogenic microorganisms

8. Beneficial Microorganisms
Serve needed functions in the body and environment
Can be used to make certain foods, such as:
cheese
yogurt
summer sausage

9. Spoilage Microorganisms
Cause food to spoil, giving the food an off flavor, odor or appearance
Do not typically cause illness in humans

10. Pathogenic Microorganisms
Are harmful microorganisms
Cause diseases such as foodborne illnesses, influenza, strep throat and other illnesses
Pathogenic microorganisms are commonly called pathogens.

11. Foodborne Illness Is also referred to as food poisoning
Is the result of ingesting pathogenic microorganisms or their toxins
Causes one to feel sick and exhibit various symptoms
Is a collective term for the two types of illness:
food infection
toxin-mediated infections

12. Food Infections
Occur when one ingests food containing live, pathogenic microorganisms which grow in the intestinal tract and result in illness
Can be caused by microorganisms such as:
Salmonella spp.
Listeria monocytogenes
Campylobacter jejuni

13. Food Intoxications
Occur when one eats food containing toxins which cause the illness
toxins are produced by harmful microorganisms, the result of a chemical contamination or are naturally a part of the plant or seafood

14. Food Intoxications Can be caused by microorganisms such as:
Staphylococcus aureus
Clostridium botulinum
Bacillus cereus
Clostridium perfringens

15. Toxin-Mediated Infections
Occur when one eats food containing harmful bacteria and while in the intestinal tract, the bacteria produce toxins which cause the illness
Can be caused by the following:
Shigella spp.
Shiga toxin-producing Escherichia coli

16. Bacterial Counts Which cause illness differ for each bacteria
some bacteria require higher numbers to be consumed to make an individual ill
the more bacteria consumed, the more likely a person is to get sick

17. Vulnerable Populations
Include:
senior citizens
pregnant women
young children
individuals with compromised immune systems such as those suffering from the following:
cancer
diabetes
liver disease
HIV
AIDS

18. Foodborne Illnesses
Are most commonly caused by mishandling food in one or more of the following ways:
time-temperature abuse
cross-contamination
improper cooking or handling procedures
contamination after cooking