2. FOODS SAFEGUARDING THE FAMILY’S HEALTH

3. FOODBORNE ILLNESSES A disease transmitted by food is called a food borne illness Give some examples of recent outbreaks of food borne illness

4. FOOD CONTAMINATION Contaminant is a substance that may be harmful that has accidentally gotten into food. Microorganism is a living substance so small it can be seen only under a microscope.

5. Types of microorganism Bacteria are single celled or non-cellular microorganisms Live almost everywhere Not all are harmful Foods can become contaminated with harmful bacteria at any point from the farm to the table.

6. Food contamination Local, state, and federal guidelines define Conditions under which foods are to be produced and handled. HACCP-Hazard Analysis Critical Control Point system involves looking at food production processes to see where hazards can occur. Processors can then take steps to prevent problems and respond to problems quickly.

7. Contamination cont. Federal laws also ensure that foods sold across state lines are safe. Health inspectors spot-check farms where food is grown and plants where it is processed.

8. Bacterial Illnesses E-coli, salmonellosis, shigellosis, etc All these diseases are caused by bacteria Botulism and staphylococcal poisoning are caused by toxins. Toxins are poisons produced by bacteria

9. Bacterial illnesses Food-borne illnesses poses greater risk for infants, pregnant women, older adults, and people with impaired immune systems. Symptoms of bacterial food-borne illnesses vary on the type of bacteria May appear 30 minutes to 30 days. Symptoms: abdominal cramps, diarrhea, fatigue, headache, fever, and vomiting

10. Treating bacterial food-borne illnesses If in an at risk group see a doctor May not need professional treatment Rest, drink liquids, Call doctor if you symptoms are severe

11. Other Food-borne Illnesses Parasite-is a microorganism that needs another organism called a host to live Trichinosis, toxoplasmosis Protozoa tiny one celled animals- amebiasis-is caused by drinking polluted water or eating vegetables grown in polluted soil

12. Other Food-borne Illnesses Virus is the smallest and simplest known type of microorganism-hepatitis A, can be transmitted in raw shellfish, oysters and calms Natural toxins-mushrooms, rhubarbs plant,

13. Four Steps to Food Safety Clean-Sanitation-maintaining clean conditions to prevent diseases and promote good health. Hand cleaning 20 seconds Grooming Hygiene Kitchen surfaces

14. Four Steps cont. Separate Cooked food from raw food, cross- contamination Harmful bacteria from one food are transferred to another food. Utensils, containers, storage, tasting,etc.

15. Four steps. Cont. Cook Cooking foods to proper temperature Danger zone range of temperature where bacteria grows most rapidly 40-140; 60- 125 Keep hot food hot, cold food cold

16. Four Steps cont. Chill Chilling foods promptly after buying or serving them will keep harmful bacteria from multiplying.

17. Safeguarding health Cooking for special occasions Eating safely when eating out Storing food for emergencies

18. Safety in the kitchen Preventing chemical poisonings Preventing cuts Preventing burns and fires Preventing falls Preventing electric shock Preventing choking

19. Kitchen safety Abdominal thrust is a procedure used to save choking victims. Be sure a person is choking before using the abdominal thrust. Someone who can cough, breathe, or talk is not choking. If a choking victim losses consciousness do not attempt to use the abdominal thrust