2. Contaminated food can make you or someone else ill. When people think they have the "flu" or a "stomach bug," they may have a food borne illness (FBI). One cannot tell from the way food looks, smells or tastes if it is safe or not, but here are top seven ways to prevent food borne illness. If you eat raw or undercooked pork, you may consume a parasite that can make you sick. According to the United States Department of Agriculture, parasites are one cause of food borne or water borne illness in the U.S. Raw or undercooked pork is most known for possibly containing two parasites: Trichinella spiralis and Taenia solium or tapeworms.

3. Common symptoms of food borne illness are diarrhea and/or vomiting, typically lasting 1 to 7 days. Other symptoms might include abdominal cramps, nausea, fever, joint/back aches, and fatigue. What some people call the “stomach flu” may actually be a food borne illness caused by a pathogen (i.e., virus, bacteria, or parasite) in contaminated food or drink. The incubation period (the time between exposure to the pathogen and onset of symptoms) can range from several hours to 1 week.

4.  The majority of food borne illnesses are caused by harmful bacteria and viruses. Some parasites and chemicals also cause food borne illnesses.

5.  Store food to be cooled in shallow pans no deeper than 3-4 inches  Cool container of food in an ice water bath of half water and half ice.  Stir the food often while cooling.  Refrigerate hot foods uncovered in shallow pans immediately. (Use a freezer to speed it up)  Do not place tight covers on foods during cooling.  Allow air circulation in the refrigerator.  Refrigerate canned foods prior to mixing it with other foods. (example: can of tuna)  Do not cool foods at room temperature longer than 30 minutes.  Wash your hands before preparing any food for 30 seconds with warm water.

6.  What are common symptoms?  What must you do before preparing any food?  Name one of the preventions.  What do people usually think they have before they find out they actually have a food borne illness?  T/F Can you tell from the way food looks, taste and smells if its safe or not to eat?  Is it better to have a cover over food or not over the food while being refrigerated? Why or why not?  Do not cool foods at room temperature longer than 30 minutes. T/F?  The majority of food borne illnesses are caused by harmful bacteria and viruses. T/F?

7.  1. Diarrhea and/ or vomiting  2. You must wash your hands for 30 seconds with warm water.  3. ANY PREVENTION FROM THE PREVENTION LIST.  4. They usually think they have the flu.  5. False  6. No cover while being refrigerated because the air needs to be circulated.  7. True  8. True

8.  http://digestive.niddk.nih.gov/ddiseases/ pubs/bacteria/#1 http://digestive.niddk.nih.gov/ddiseases/ pubs/bacteria/#1  http://www.houstontx.gov/health/Food/ FOODBORNEILLNESS.html http://www.houstontx.gov/health/Food/ FOODBORNEILLNESS.html