1. Food Safety is for Everyone Module Two
Written and developed by:
Lorraine Harley, Assistant Professor
University of Maryland Extension
Calvert/Charles/St Mary’s Counties
Equal Access Programs
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

2. Module 2 Personal Hygiene Module 2- Personal Hygiene
Most recently poor personal hygiene has been the cause of the spread of many foodborne diseases.
Source:
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

3. Personal Hygiene:
Handwashing is the single most important means of avoiding sickness and preventing the spread of disease
Also teach your children how to wash their hands properly
Personal Hygiene.
Clean hands prevent infections and prevent illnesses at home, school and in work settings. Hand hygiene practices are a major deterrence against the spread of infection and illness in daycare facilities, healthcare settings, schools and public institutions.
Proper handwashing at home can prevent the spread of infection from one person to another and sometimes throughout the community.
Source:
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

4. Critical handwashing steps
Wet your hands thoroughly with warm water and add soap
Thoroughly scrub your hands, wrists, fingernails, and in between fingers – for at least:
20 SECONDS
Rinse, then dry hands with a clean cloth towel or use a paper towel
Critical handwashing steps.
Now I know you are probably saying to yourself, why is this instructor trying to tell me how to wash my hands. This instructor is trying to tell you how to wash your hands because—too many people do not know how to wash their hands properly.
Because too many of us do not know how.
Adults can sing happy birthday to themselves twice.
Children can recite their ABCs twice.
If soap is not on hand, use an alcohol-based gel, that is at least 50% alcohol to clean your hands. When using alcohol-based sanitizers:
Apply the product to the palm of one hand.
Rub your hands together.
Rub the product over the entire surface of your hands (do not forget your cuticles) until your hands are dry.
Source:
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

5. When should we wash our hands in the home?
Before eating
After changing diapers
After coughing or sneezing
When should we wash our hands in the home?
The basic rules for handwashing in the home:
Wash hands before preparing food and after handling uncooked meat and poultry;
Before eating;
After changing diapers;
After coughing or sneezing (cough or sneeze into your upper arm, not into your hand);
Source:
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

6. When should we wash our hands in the home ??? Continued…
After blowing your nose
After using the bathroom
Source:
When should we wash our hand in the home?
The basic rules for handwashing in the home:
After blowing your nose into a tissue and;
After using the bathroom.
Source:
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

7. Pet alert!!!
Pets, such as dogs, cats, turtles, snakes, birds and lizards
Soil
Pet Alert.
In July of 2005, the Food and Drug Administration, Center for Veterinary Medicine put out an alert regarding turtles: Small turtles are a source of infection of the intestines caused by bacteria called Salmonella. Symptoms of headache, fever, diarrhea, stomach pain, nausea and/or vomiting, can begin in 6 to 72 hours (usually 12 to 36 hours) after exposure to the bacteria.
“Anyone can get the infection, but the risk is higher in infants and young children as well as the elderly and people with lowered resistance to disease due to pregnancy, cancer, chemotherapy, organ transplants, diabetes, liver problems, or other diseases.
Salmonella occurs naturally in turtles. Turtles with the bacteria do not appear sick at all. Turtles do not shed salmonella at all times. If a turtle tests negative for salmonella it does not mean it does not have the bacteria. It just may not be shedding salmonella at the time of the test.
Source:
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

8. Pet alert!!! Continued… Continued…
Due to the turtle associated salmonella, the sale of turtles with a shell of four inches or less have been banned in the United States since In spite of the ban, turtles have recently increased in sales.
The Food and Drug Administration alerts parents and individuals with responsibility for the care of children that:
The sale of small turtles as pets is illegal.
Be alert for turtles in petting zoos, parks, child day care facilities, or other locations where children may be. Make sure everyone washes their hands before leaving petting zoos.
If you come in contact or handle turtles or their housing, be sure to wash your hands thoroughly with soap and water.
Remember also to always wash your hands after handling all animals and after handling soil.
Source:
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

9. Cuts and abrasions Clean the wound Wash your hands
Cover with a clean dry bandage
Use gloves if necessary
Cuts and abrasions.
As stated earlier, 30% of all people have staph bacteria on their hands and in their nose. Hands that have cuts and other wounds can emit infection.
ALWAYS
Clean the wound
Wash your hands
Cover with a clean dry bandage and
Use gloves if necessary
Source:
Adobe Connect: “Antimicrobial Resistance, the Food Supply, and Our Health” 1 hour
Guest speaker: Dr. Jianghong Meng
Webna:“Cold and Flu Season”, sponsored by The Soap and Detergent Association. 1 hour
Speaker: Mary Anne Linder
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

10. Common foodborne diseases spread by poor hygiene:
Hepatitis A
E. coli 0157:H7
Salmonella typhi
Shigella
Staphylococcus Aureus
MRSA
Norwalk virus
Common foodborne diseases spread by poor hygiene.
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

11. Hepatitis A (HAV) What is it ? How is it spread? Prevention
Hepatitis means inflammation of the liver. Hepatitis A is a serious contagious liver disease caused by the hepatitis A virus (HAV). The disease can last anywhere from three weeks to several months. It is transmitted from person-to-person by putting something in the mouth that has been contaminated with the stool of an infected person. The virus is easily spread (transmitted) in places with poor sanitation or where people do not wash their hands. The virus lives in the environment for a long time so it can be transmitted by:
Swallowing contaminated water or ice.
Eating raw or undercooked shellfish harvested from sewage water.
Eating raw fruits, vegetables, or other foods that were contaminated during growing, harvesting, processing or handling or;
By eating cooked foods that were contaminated after cooking.
Prevention:
1. Hepatitis A vaccination is recommended for:
All children (check with your doctor concerning the age);
Travelers to certain countries and;
High risk populations as discussed earlier in the course.”
Good personal hygiene as well as proper sanitation practices are necessary to prevent person-to-person spread.
Source:
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

12. Ecoli 0157:H7 What is it? How is it spread?
E coli are bacteria that naturally live in the intestines of humans and animals. There are many different strains of E. coli but most of them are harmless. One particularly nasty strain of E.coli, is E coli 0157 H:7. This strain can cause very serious illness in people.
Symptoms:
Bloody diarrhea
Painful stomach cramps
Fever
Symptoms can appear from 1 – 10 days after exposure, usually 2-4 days
E coli 0157 H:7 can cause hemolytic uremic syndrome, or HUS, which can seriously damage the kidneys, especially in high risk groups.
How it is spread:
E coli 0157 H:7 lives in the intestines of cattle and can spread to humans who eat raw or undercooked meat or other foods that have come in contact with raw beef products or water contaminated by sewage or animal manure.
Drinking unpasteurized milk
Contaminated water
Contact with animals in petting zoos or farms if proper hand washing is not observed.
E coli 0157 H:7 can spread easily from one person to another, when a person who has not washed their hands well after a bowel movement contaminates food, water, or surfaces that other people touch.
Source:
Center for Agrosecurity, University of Maryland
Photographs:
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

13. Ecoli 0157:H7 continued… Diagnosis Treatment How is it diagnosed:
E coli 0157 H:7 is diagnosed by testing a stool sample using a specific test that is not available in all labs.
Treatment:
Presently there is no cure for E coli 0157 H:7. Antibiotics can make the disease worse. Most people get better in a few days with rest and plenty of fluids to prevent dehydration or fluid loss. Anti-diarrheal medicines are also not recommended.
Source:
Center for Agrosecurity, University of Maryland
Photographs:
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

14. Salmonella What is it? How is it spread?
Salmonella is the name of a group of bacteria that is common in the intestines of birds, reptiles, and mammals. It can also live in the intestine of humans. Salmonella accounts for forty-two percent of all foodborne illness in the United States making this disease the most reported cause of foodborne illness.
Source: (The Surveillance Report from the Food Diseases Active Surveillance (foodNet) for 2004 identified Salmonella as the most common bacterial infection; reported at 42%.)
How it is spread
Salmonella is usually spread to humans by eating foods contaminated with animal feces. Salmonella exist on raw meat and poultry and can survive if the food is not cooked to a safe internal temperature measured with a thermometer. It is also spread through food handlers who do not wash their hands.
Other foods include:
Milk and dairy products
Eggs
Seafood and
Some fruits and vegetables
Source:
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

15. Salmonella Symptoms Long term consequences Salmonella.
Symptoms include: fever, diarrhea, abdominal cramps and nausea. The illness can last several days. In high risk populations it can cause life threatening infections.
Some high risk populations can experience long term consequences:
Can take a while for bowel habits to become normal.
Pains in the joints
Irritation of the eyes
Painful urination that can last for months or years and can lead to chronic arthritis that is difficult to treat.
Source:
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

16. Shigella What is it? Symptoms How is it spread?
Shigella is a disease caused by a family of bacteria called shigella.
Symptoms:
Diarrhea (often bloody)
Fever
Stomach cramps
The symptoms occur within a day or two of exposure and last for 5 to 7 days. A rare and severe form of shigella can occur including high fever and seizures in children less than 2 years of age. Still, others may have no symptoms at all but can still pass the bacteria to others.
How is it spread:
The shigella bacteria passes from one infected person to another. Most infections occur when the bacteria passes from:
Stools or soiled fingers of one person to the mouth of another person.
Poor personal hygiene and handwashing habits.
Toddlers who are not fully toilet trained.
Certain types of sexual activity.
Source:
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

17. Staphylococcus aureus
What is staphylococcus aureus?
How is it spread?
Staphylococcus.
Staphylococcus aureus is often called “staph”. It is a bacteria commonly found on the skin and in the nose of healthy people. It can be found in the nostrils of at least 30% of the population.
How it is spread-poor personal hygiene
It is usually spread from person-to-person from contact with secretions from infected skin lesions, nasal discharge, or spread by infected hands. Occasionally staph can get into the body and cause infections. The infection can be minor such as boils, pimples and other skin conditions. However, it can produce serious infections such as blood infections or pneumonia.
Source:
Adobe Connect:“Antimicrobial Resistance, the Food Supply, and Our Health” 1 hour
Guest speaker: Dr. Jianghong Meng
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

18. Noroviruses Or Norwalk like virus
The Norwalk viruses are a group of viruses that cause “gastroenteritis” more commonly referred to as the ”stomach flu.” This “stomach flu” is not related to the flu (or influenza). It is an extremely common and contagious virus and spreads easily from one person to the next. Noroviruses are rarely diagnosed due to the often unavailability of the laboratory test. It got its name from Norwalk, Ohio, where the first outbreak occurred. Noroviruses are found in the vomit or feces of an infected person. In recent years, some ocean liners have been infected with the Norwalk virus and were forced to dock early due to passenger illness.
Symptoms: nausea, vomiting, diarrhea, and some stomach cramping. These symptoms are sometimes accompanied with headache, fever, chills, tiredness and muscle aches. There is no vaccine.
Cause: food or drink infected with the virus surfaces; utensils and other objects infected with the virus and placed in the mouth; direct contact with another infected person.
Prevention: frequent hand washing; wash fruits and vegetables for at least 30 seconds with potable water, carefully clean and disinfect surfaces, flush, clean and get rid of feces and vomit and clean well around the toilet area. Be careful in child care facilities and nursing homes when caring for infected persons; wash your hands frequently.
Source:
PHIL #10708 photo credit : Charles D. Humphrey, Centers for Disease Control and Prevention (purple).
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

19. The 4 most commonly recognized foodborne diseases today…
Campylobacter
Salmonella
E-coli 0157:H7
Norwalk virus
*Just 20 years ago these pathogens were not recognized as foodborne pathogens
The pathogens of greatest concern today and the most commonly recognized foodborne infections are—camphylobacter, salmonella, E-coli 0157:H7, and a virus group called calicivirus which is also known as Norwalk and Norwalk like viruses.
What is camphylobactor?
Campyhlobactor is a family of bacteria and are the second most commonly reported cause of foodborne illness in the United States. Camphylobactor can be found almost everywhere, such as the gut of some humans, rodents, cats, dogs, poultry, swine and untreated water. Campyhlobactor bacteria flow through the body and into the environment. If food and water come in contact with the stool of infected animals or humans, it becomes contaminated. This is why a comprehensive approach must be used to counter this bacteria from farm-to-fork.
Cause: Drinking untreated water, unpasteurized milk, raw or undercooked poultry and meat.
Symptoms: Abdominal cramps, fever, often bloody diarrhea. This illness can last about a week. Complications can include urinary tract infections, reactive arthritis (most always rare and short lived) and even more rare Guillain-Barre syndrome an uncommon kind of paralysis.
Source:
Photograph:
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

20. When should I consult a doctor?
High fever (over F)
Blood in stools
Prolonged vomiting
Diarrhea lasting more than 3 days
Dehydration
Decrease in urination
Dry mouth and throat
Dizzy upon standing
When should you consult a doctor?
As stated earlier, the symptoms of foodborne illness often mimic those of so many other illnesses, especially the flu. The CDC suggests you consult a doctor when the following symptoms occur:
High fever (over F)
Blood in the stools
Prolonged vomiting
Diarrhea lasting more than 3 days
Dehydration
Decrease in urination
Dry mouth and throat
Dizzy upon standing
Source:
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension