1. Food Bourne Illnesses

2. E Coli Salmonella Facts: Can cause death in children and elderly
Facts: Can cause death in children and elderly
Source: Raw/Undercooked beef. Especially hamburger and unpasteurized milk
Symptoms: Nausea, Vomiting, stomach cramps, bloody diarrhea
Prevention: Cook meat thoroughly: Keep hot foods hot and cold foods cold
Salmonella
Facts: Over 2,000 types killed by cooking
Source: Raw poultry, eggs. Other Sources: raw meat, fish, unpasteurized milk
Symptoms: Nausea, vomiting, diarrhea can last up to 3 days
Prevention: Cook poultry thoroughly, wash hands often, and sanitize food preparation tools and areas

3. Clostridium Perfringens
Staphylococcus or “staph”
Facts: Not killed by heat, keep foods out of danger zone, they thrive in room temperature
Source: Human body: nasal passages (Nose and throat), cuts and sores; sneezing and coughing
Symptoms: Nausea, diarrhea, vomiting, and stomach cramps. Can last up to 2 days.
Prevention: Cover mouth when coughing or sneezing, wash hands often, wear Band-Aids on cuts
Clostridium Perfringens
Facts: Most outbreaks happen at restaurants, picnics, and banquets. Thrives at room temp, common in foods that have been left out for a long time.
Food Sources: Enter food through polluted water and unwashed fruits and vegetables. Or dust settles on food.
Symptoms: Stomach pain and discomfort. Lasts about a day.
Prevention: Keep foods out of danger zone; wash fruits and vegetables.

4. Listeria Campylobacter
Facts: Can grow even in the cold temperatures of the refrigerator
Sources: Ready to eat deli meats and hot dogs. Unpasteurized milk and dairy products.
Symptoms: Fever, stiff neck, confusion, weakness, vomiting, diarrhea
Prevention: Wash hands and kitchen equipment after handling uncooked foods. Cook foods thoroughly. Rinse raw produce before eating.
Campylobacter
Facts: This is the most common cause of food Bourne illnesses.
Sources: Food is contaminated when it comes into contact with animal feces.
Symptoms: diarrhea, fever, nausea, vomiting, abdominal pain, headache, muscle pain
Prevention: Defrost meat in the fridge or microwave. Wash fruits and veggies carefully. WASH YOUR HANDS.

5. Botulism
Facts: Infant botulism is the most common form-do not give infants honey.
Source: Improperly canned foods. Home canning or budging cans in cupboard.
Symptoms: lock jaw, blurry vision, nausea, vomiting, fatigue, and slurred speech.
Prevention: Follow proper canning procedures, do not eat canned food if the can is budging or smells bad.