1. America’s Most Unwanted
Ms. Dawson

2. What Causes Foodborne Illness?
Foods that are not stored or prepared in a clean or safe manner.
Dirty kitchen
AKA Food Poisoning
Symptoms like stomach flu
Headache
Fever
Cramps
Diarrhea
Vomitting
Pathogen-organism or substance that invades the body and damages cells
Bacteria-tiny animals with 1 cell

3. The Danger Zone

4. FIGHT BAC

5. Is It Done Yet?

6. Salmonella One of the most common causes of food borne illnesses
Raw Poultry and eggs are main food sources
Can also enter through cross-contamination

7. Listeria Found mostly in raw milk
Heat kills the bacteria (all milk in US is warmed)
Brie and Camembert cheeses, hot dogs, and lunch meats are main sources
Unwashed fruits and vegetables also a source (when polluted water is used to water crops)

8. Staphylococci Most common type of bacteria that produce toxin in foods
Protein rich foods and cream filled pastries are the most common sources
Moist salads (potato salad, macaroni salad)
Enters food when you sneeze or cough or hands are dirty.
Not destroyed by heat
Only way to prevent is to prevent the growth (avoid the danger zone

9. Clostridium Perfringens
Banquet germs
Gravy, protein rich foods, stews, soups, creamy foods
Unwashed fruits and vegetables
Cross-contamination

10. Botulism Most deadly bacteria Can grow only if no air is present
Heat kills it
Find mostly in foods canned at home

11. E. Coli Most types are harmless but some do cause serious illness
Found in undercooked meat (hamburger)
Can cause death esp. in chn and elderly
Cook all raw meats thoroughly
Never eat undercooked meat

12. Campylobacter 2nd most common cause of illness
Found in almost all raw poultry
Safe food handling
Cook to safe temperature
Refrigerate food promptly

13. Yersina Entercolytica
Found in undercooked pork
Most common in children
Raw chitterlings major source
Cook food thoroughly
Wash hands thoroughly after handling raw meats
Watch for cross-contamination

14. Keep Food out of the Danger Zone
Fridge should degrees F
Serve food while it is hot
Keep cold foods cold until you are ready to use them
Take groceries right home after shopping
Put frozen and refridgerated foods away first
Thoroughly heat leftovers
Date frozen foods
Keep canned and dry foods in a cool dry area
Keep freezer at 0 degrees
When packing food for an outing use a cooler and keep it closed and out of the sun
Thaw frozen food in the microwave or refridgerator
Place leftovers in the fridge immediately

15. WHEN IN DOUBT…
THROW IT OUT!!!