1. Mrs. Pereira Essentials of Cooking

2. The World Health Organization (2011) defines foodborne illness as a preventable public health problem by agents that enter the body through eating contaminated food and water. These diseases can either be infectious or toxic in nature.

3. Each year in the United States, 31 known foodborne pathogens cause:  9.4 million illnesses  55, 961 hospitalizations  1,351deaths Scallen, E., et al, 2011

4.  Viruses  Bacteria  Parasites  Toxins

5.  Campylobacter – second most common bacterial cause of diarrhea in the U.S.  Norovirus – leading viral cause of diarrhea in the U.S. Salmonella – most common bacterial cause of diarrhea in the U.S. and most common cause of foodborne deaths CDC, 2010

6.  E coli/STEC – produces a deadly toxin and causes 73,000 cases of foodborne illness/yr in the U.S.  Clostridium botulinum – produces a toxin that causes life threatening illness that can compromise breathing  CDC, 2010

7.  Elderly  Persons with chronic diseases  Young Children  Infants  Unborn babies  Pregnant women Thobaben, 2010 NDDIC, 2007

8. Organism Signs/SymptomsOnset after ingestion Food source Norovirus Nausea, vomiting, abdominal cramping, diarrhea, fever, headache 2-5 days Raw undercooked poultry, unpasteurized milk, contaminated water Salmonella Diarrhea, fever, abdominal cramps, vomiting 6-48 hours Eggs, poultry, meat, unpasteurized milk or juice, cheese, contaminated fruits and vegetables Campylobacter Diarrhea, cramping, fever, vomiting, diarrhea with or without blood 2-5 days Raw undercooked poultry, unpasteurized milk, contaminated water E coli Watery diarrhea, abdominal cramps, some vomiting 1-3 days Water or food contaminated with human feces Clostridium perfringens Intense abdominal cramps, watery diarrhea 8-17 hours Meats, poultry, gravy, dried, or precooked foods, time and/or temperature abused foods Clostridium botulinum Vominting, diarrhea, blurred vision,, difficulty swallowing, muscle weakness, and can lead to respiratory failure and death 12-72 hours Improperly canned foods, fermented fish, baked potatoes in aluminum foil; honey should not be fed to children <12 months

9. Organism Signs/SymptomsOnset after ingestion Food source Anisakis Abdominal pain, vomiting, coughing 12 hours – several days Raw undercooked salt-water fish Listeria Nausea, vomiting, stomach cramps, diarrhea, headache, constipation, fever 1-70 days Unpasteurized milk, soft cheeses, undercooked poultry, prepared meats, unwashed raw vegetables Trichinella Abdominal pain, vomiting, nausea, fever, swelling around the eyes, muscular pain, chills 1 – 2 days for gastrointestinal symptoms; 2 – 4 weeks for other symptoms Raw undercooked pork, bear meat, walrus flesh

10. LEADING CAUSES OF ILLNESSES:  Norovirus  Salmonella  Clostridium perfringens  Campylobacter  Staphylococcus aureus LEADING CAUSES OF HOSPITALIZATION:  Salmonella  Norovirus  Campylobacter  Toxoplasma gondii  Escherichia (E coli)  Salmonella  Toxoplasma gondii  Listeria monocytogenes  Norovirus  Campylobacter LEADING CAUSES OF DEATH:

11.  Significant increases in foodborne illness incidence  Globally, 1.8 million people died from diarrhoeal diseases in 1998  30% increase in the number of foodborne diseases reported in developed countries WHO, 2011

12.  Remain out of the “Danger Zone”  Four easy basic steps: Clean Separate Cook Chill  Don’t buy damaged foods, i.e. can goods, fresh produce/vegetables, etc  Wash fresh produce and vegetables thoroughly under running water USDA, 2008

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15. 1. Identify two population groups at increased risk for foodborne illness 2. Name two common pathogens causing foodborne illness 3. Name three leading foodborne causes of death 4. Name three preventive measures

16.  Centers for Disease Control and Prevention. (CDC). CDC estimates the number of food borne illnesses in the U.S. Retrieved from http://www.cdc.gov/foodborneburden/questions-and-answers.htmlhttp://www.cdc.gov/foodborneburden/questions-and-answers.html  CDC 2010 Food borne burden retreived from http://www.cdc.gov/foodborneburden/questions-and- answers.htmlhttp://www.cdc.gov/foodborneburden/questions-and- answers.html  CDC 2010 Estimates of food borne Illness in the US. http://www.cdc.gov/foodborneburden/questions-and- answers.htmlhttp://www.cdc.gov/foodborneburden/questions-and- answers.html  CDC Trends in foodborne illnesses in the U.S., 1996-2009 (2010) http://www.cdc.gov/foodborneburden/trends-in-foodborne-illness.html#highlights http://www.cdc.gov/foodborneburden/trends-in-foodborne-illness.html#highlights  CDC, 2011 CDC and Food safety http://www.cdc.gov/foodborneburden/cdc-and-food-safety.htmlhttp://www.cdc.gov/foodborneburden/cdc-and-food-safety.html  Definition. World Health Organization (2011). Food Safety and foodborne illnesses. Retrieved from http://www.who.int/mediacentre/factsheets/fs237/en/ http://www.who.int/mediacentre/factsheets/fs237/en/  Federal Drug Administration (FDA).(2011). Food Safety Modernization Act (FSMA). Retrieved from http://www.fda.gov/Food/FoodSafety/FSMA/default.htm http://www.fda.gov/Food/FoodSafety/FSMA/default.htm

17.  Flint, J.A., Van Duynhoven, Y.T., Angulo, F.J., DeLong, S.M., Braun, P., Kirk, M., Scallen, E., Fitzgerald, M., Adak, G.K., Sockett, P., Ellis, A., Hall, G., Gargouri, N., Walke, H., Braam, P. ((2005). Estimating the burden of acute gastroenteritis, foodborne disease, and pathogens commonly transmitted by food: An international review. Clinical Infectious Disease. 41:698-704. Retrieved from http://dels- old.nas.edu/banr/gates1/docs/mtg5docs/bgdocs/Estimating_burden.pdfhttp://dels- old.nas.edu/banr/gates1/docs/mtg5docs/bgdocs/Estimating_burden.pdf  Food Technology Service, Inc (FTSI). (2006-2011). Food borne illness is a worldwide health problem. Retrieved from http://www.foodtech.us/aboutfoodirr.asphttp://www.foodtech.us/aboutfoodirr.asp  Kaferstein, F.K., Motarjemi, Y., and Bettcher, D.W. (1997). Foodborne Disease Control: A Transnational Challenge. Emerging Infectious Diseases. 3(4). Retreived from http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2640096/pdf/9368787.pdf http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2640096/pdf/9368787.pdf  Kowalcyk, B. (2011). Food Safety Law Makes History. Federal Drug Administration (FDA) Center for Food borne illness. Retrieved from http://www.huffingtonpost.com/barbara-kowalcyk/food-safety-bill- history_b_805283.html http://www.huffingtonpost.com/barbara-kowalcyk/food-safety-bill- history_b_805283.html

18.  National Digestive Diseases Information Clearinghouse (NDDIC).(2007). Bacteria and Foodborne Illness. Retrieved from http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/#4http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/#4  Scallen, E., Hoekstra, R.M., Angulo, F. J., Tauxe, R. V., Widdowson, M.A., Roy, S.L.., Jones, J.L., and Griffin, P.M. (2011). Foodborne Illness Acquired in the United States – Major Pathogens. Emerging Infectious Diseases. 17(1). Retrieved from http://web.ebscohost.com.ezp.waldenulibrary.org/ehost/pdfviewer/pdfviewer?sid=8d0d5293-6011-407c- b3c8-7d0c7261cd8a%40sessionmgr113&vid=6&hid=104 http://web.ebscohost.com.ezp.waldenulibrary.org/ehost/pdfviewer/pdfviewer?sid=8d0d5293-6011-407c- b3c8-7d0c7261cd8a%40sessionmgr113&vid=6&hid=104  The Partnership for Food Safety and Education (PFSE). (2010). The Costs of Foodborne Illnesses. Retrieved from http://www.fightbac.org/about-foodborne-illness/costs-to-societyhttp://www.fightbac.org/about-foodborne-illness/costs-to-society  Tauxe, R.V. (1997). Emerging Foodborne diseases: an evolving public health challenge. Emerging Infectious Diseases. 3(4). Retrieved from http://www.cdc.gov/ncidod/eid/vol3no4/tauxe.htmhttp://www.cdc.gov/ncidod/eid/vol3no4/tauxe.htm  Thobaben, M. (2010). Causes and Prevention of Foodborne Illness. Home Healthcare Management & Practice. 22(7): 533-535. DOI: 10.1177/1084822310376611. Retrieved from http://hhc.sagepub.com.ezp.waldenulibrary.org/content/22/7/533.full.pdf+html http://hhc.sagepub.com.ezp.waldenulibrary.org/content/22/7/533.full.pdf+html

19.  World Health Organization (WHO). (2011). Drug Resistant Salmonella. Retrieved from http://www.who.int/mediacentre/factsheets/fs139/en/ http://www.who.int/mediacentre/factsheets/fs139/en/  World Health Organization (WHO). (2011). Food Safety and Foodborne Illness. Retrieved from http://www.who.int/mediacentre/factsheets/fs237/en http://www.who.int/mediacentre/factsheets/fs237/en  Vilsack, T. and Sebelius, K. (2009). Press Release: New Strategies to keeping America’s food supply safe. Retreived from http://www.epa.gov/agingepa/press/othernews/2009/2009_0731_ons_2.htmhttp://www.epa.gov/agingepa/press/othernews/2009/2009_0731_ons_2.htm  U.S. Department of Agriculture. (USDA)(2011). Foodborne Illness and Disease. Retrieved from http://www.fsis.usda.gov/Fact_Sheets/Foodborne_Illness_What_Consumers_Need_to_Know/index.asp http://www.fsis.usda.gov/Fact_Sheets/Foodborne_Illness_What_Consumers_Need_to_Know/index.asp  U.S. Department of Agriculture. (USDA)(2008). Food Safety Education. Retrieved from http://www.fsis.usda.gov/Fact_Sheets/At_Risk_&_Underserved_Fact_Sheets/index.asp http://www.fsis.usda.gov/Fact_Sheets/At_Risk_&_Underserved_Fact_Sheets/index.asp  Wottecki, C.E. and Kineman, B.D. (2003). Challenges and approaches to reducing foodborne illness. Annual Review of Nutrition. 23: 315-344. Retrieved from http://web.ebscohost.com.ezp.waldenulibrary.org/ehost/detail?vid=11&hid=104&sid=8d0d5293-6011- 407c-b3c8- 7d0c7261cd8a%40sessionmgr113&bdata=JnNpdGU9ZWhvc3QtbGl2ZSZzY29wZT1zaXRl#db=rzh&AN =2004033589 http://web.ebscohost.com.ezp.waldenulibrary.org/ehost/detail?vid=11&hid=104&sid=8d0d5293-6011- 407c-b3c8- 7d0c7261cd8a%40sessionmgr113&bdata=JnNpdGU9ZWhvc3QtbGl2ZSZzY29wZT1zaXRl#db=rzh&AN =2004033589