1. The Most Unwanted: Food Poisoning

2. E-Coli

3. Food Sources Associated with E-Coli
Beef, raw and undercooked
Unpasteurized apple juice or cider
Unpasteurized (raw) milk and (raw) milk products, such as raw milk cheese
Untreated drinking water
Contaminated raw fruit and vegetables that are not cooked (including alfalfa and bean sprouts)

4. Symptoms Severe stomach cramps Diarrhea Vomiting Nausea Headache Fever
Starts within 3 to 4 days but can occur up to 10 days later
Lasts from 5 to 10 days

5. How Can You Get Sick ?
By eating or drinking food or beverages contaminated with E. Coli
Unpasteurized (raw) milk and (raw) milk products
Untreated water
Through contact with:
Cattle or other farm animals
the feces of infected people
Through cross-contamination between raw meat and other food when you are preparing food

6. Potential Health Impacts
Up to 15% of children infected
Develop Hemolytic Uremic Syndrome (HUS)…(kidney failure and blood disorder)
Most recover within a few weeks
Some suffer permanent kidney and other organ damage and complications, or may die.

7. Prevention/Treatment
Most cases of E. coli contamination are passed from person to person, therefore, good personal hygiene is critical to protecting yourself
Drink water from a supply known to be safe. If you have a private well, it should be tested several times a year
In most cases, symptoms clear up on their own within five to 10 days. The use of antibiotics is not recommended because the bacteria creates a toxin in its cell and if you kill the cell with antibiotics the toxin gets released into the bloodstream

8. Salmonella

9. Food Sources Associated with Salmonella
Cracked eggs
Uncooked chicken
Fresh produce (fruits and vegetables)

10. Symptoms Vomiting Feeling tired Diarrhea Cramps
Starts in as little as 30 minutes – 6 hours

11. How Can You Get Sick ?
Salmonella is usually transmitted to humans by eating foods contaminated with animal feces
Contaminated foods usually look and smell normal
Food may also become contaminated by the unwashed hands of an infected food handler, who forgot to wash his or her hands with soap after using the bathroom
Thorough cooking kills Salmonella

12. Potential Health Impacts
Salmonella poisoning will usually only cause a brief illness
Severe dehydration may result in the need for hospitalization
Young, elderly and those with weak immune symptoms are MOST likely to have severe illness

13. Prevention/Treatment
Cook poultry, ground beef, and eggs thoroughly
Do not eat or drink foods containing raw eggs, or raw (unpasteurized) milk
If you are served undercooked meat, poultry or eggs in a restaurant, don't hesitate to send it back to the kitchen for further cooking
Wash hands, kitchen work surfaces, and utensils with soap and water immediately after they have been in contact with raw meat or poultry.

14. Staphylococcus (Staph Infection)

15. Food Sources Associated with Staph
Meats
Egg products
Salads such as egg, tuna, chicken, potato, and macaroni
Bakery products such as cream-filled pastries, cream pies, and chocolate eclairs
Sandwich fillings
Milk and dairy products

16. Symptoms Vomiting Diarrhea Lasts 1-2 days Sets in 2-8 hours after
eating

17. How Can You Get Sick ?
Spread by someone handling food, at warm temps it produces a poison
Found on skin, in boils, zits and throat infections
Spread through open wounds in the skin
Food handlers with open wounds should wear gloves

18. Prevention/Treatment
It is important to prevent the contamination of food with Staphylococcus before the toxin can be produced.
Wash hands and under fingernails vigorously with soap and water before handling and preparing food.
Do not prepare food if you have a nose or eye infection
Do not prepare or serve food for others if you have wounds or skin infections on your hands or wrists
Keep kitchens and food-serving areas clean and sanitized
If food is to be stored longer than two hours, keep hot foods hot (over 140°F) and cold foods cold (40°F or under).
Store cooked food in a wide, shallow container and refrigerate as soon as possible.

19. Listeria

20. Food Sources Associated with Listeria
Canned and raw seafood
Fruits
Refrigerated foods
Preserved and smoked meats
Root vegetables

21. Symptoms Flu-like symptoms Fever Body aches Vomiting
Can lead to Meningitis
or Septisis

22. How Can You Get Sick ?
Contamination can occur at any point in the farming, distribution, and food preparation process.
Listeria is different from other bacteria that cause food poisoning because it can survive and continue to grow even when in the refrigerator
Foods contaminated with listeria look, smell, and taste normal
Listeria can be killed by proper cooking methods

23. Prevention/Treatment
Rinse raw produce, such as fruits and vegetables, thoroughly under running tap water before eating, cutting, or cooking. Even if the produce will be peeled, it should still be washed first
Scrub firm produce, such as melons and cucumbers, with a clean produce brush
Listeria usually treats itself and disappears within seven days

24. (Clostridium) Perfringens

25. Food Sources Associated with Perfringens
Beef
Poultry
Gravies

26. Symptoms Sets in 8-24 hours after eating Diarrhea and gas pains ending
in less than a day
Badly affects the elderly
and people with ulcers

27. How Can You Get Sick ? Known as the buffet germ
Outbreaks usually occur in institutions such as schools, hospitals and nursing homes
Spreads rapidly in large portions of food cooling slowly
Food that is left to sit for a long period of time in the Danger Zone

28. Prevention/Treatment
Thoroughly cook foods, particularly meat, poultry, and gravies, to a safe internal temperature
Use a food thermometer
Keep food hot after cooking
Microwave reheated food thoroughly
Refrigerate perishable foods within two hours (at 40˚F or below)
Divide leftovers into shallow containers and refrigerate immediately. Do not let them cool on the counter

29. Botulism

30. Food Sources Associated with Botulism
Home-canned low-acid food that has been processed improperly (I.e. garlic, green beans, mushrooms)
Smoked, salted and fermented fish
Fermented marine mammal meat, for example whale, walrus, seal
Baked potatoes stored in aluminium foil

31. Symptoms Nausea Diarrhea Fatigue Blurred vision
Difficulty speaking and swallowing
Paralysis of the arms, legs, trunk, and breathing muscles (starts in arms and moves down)
Start within 12 to 36 hours after eating or drinking food containing the bacteria
Last from 2 hours to 14 days

32. How Can You Get Sick ?
Clostridium botulinum is a bacteria that can form toxins
By eating or drinking food or beverages contaminated with Clostridium botulinum toxin
Through home-canned food that is
processed improperly
low-acid

33. Potential Health Impacts
Illness is rare in Canada, but it can be severe
Most people can recover if diagnosed and treated promptly
Recovery can take several weeks - years.
Severe botulism can lead to paralysis and respiratory failure
If not diagnosed and treated, death from respiratory failure can happen within 3 to 10 days

34. Prevention/Treatment
Treatment must occur in a hospital
An anti-toxin is used to stop the spread of toxins through the body
Botulism can be prevented by proper canning techniques and not eating foods found in rusty or dented cans
Infants under one year of age should not be fed honey