1. Vocabulary Copy the following words and their definitions: 1)Contamination- becoming infected with bacteria 2)E. Coli- food poisoning caused by a type of bacteria found in contaminated water, raw or undercooked ground beef, and unpasteurized milk.

2. Copy the following words & definitions: 1)Salmonella- bacteria that are often found in raw or undercooked foods, such as meat, eggs, fish, and poultry. 2)Perishable- likely to spoil quickly

3. I. Keeping Food Safe  Food Poisoning  People experience headaches, stomach cramps, and fever.  Sometimes medical attention is necessary for more severe cases  Handling and preparing food safely can reduce the risk of food contamination

4. II. Types of Food Poisoning  E.Coli- very serious, cook ground beef completely well done.  Salmonella- grow quickly at room temperature and can be spread by hands and utensils. 1) thoroughly cook all meat, poultry, fish, and eggs 2) wash your hands, knife, and cutting board with soap and hot water whenever you cut raw meat, fish, or poultry

5. III. What is foodborne illness?  A foodborne illness is a disease that is transmitted to humans by food. Recent developments in diagnosing and tracking reported illnesses have helped the public become more aware that certain types of illness may be related to the food they ate prior to becoming sick.

6. Who is at risk? Infants, young children, pregnant women, the elderly, and people who are chronically ill have a greater risk of developing a foodborne illness because their immune systems may not be able to fight off the bacteria and viruses that cause the illness. Those at greater risk should avoid consuming potentially hazardous foods that are raw or not fully cooked.

7. Who is at risk? Infants and children are more vulnerable because their stomachs produce less acid, making it easier for bacteria and viruses to multiply.

8. Who is at risk?  The elderly are more susceptible to foodborne illness because of inadequate nutrition, lack of protein in their diets, or poor blood circulation.

9. Who is at risk?  People who are chronically ill or take medication that affects their immune system are also at greater risk of becoming sick from a foodborne illness. This could include people with cancer, AIDS patients or people who take antibiotics.

10. IV. How does food become hazardous?  Food becomes hazardous by contamination.  Contamination is the unintended presence of harmful substances or microorganisms in food.  Food can become contaminated from chemical, physical or biological sources.

11. V. Types of Hazards  Chemical hazards: Chemical hazards include substances such as cleaning solutions and sanitizers. Physical hazards: Physical hazards are foreign particles, like glass or metal. Biological hazards: Biological hazards come mainly from microorganisms including bacteria, viruses and parasites

12. VI. What is Cross-Contamination?  Cross-contamination is the transportation of harmful substances to food by: 1)Hands that touch raw foods, such as chicken, then touch food that will not be cooked, like salad ingredients. 2) Surfaces, like cutting boards or cleaning cloths, that touch raw foods, are not cleaned and sanitized, then touch ready-to- eat food.

13. What is Cross-Contamination?  Raw or contaminated foods that touch or drip fluids on cooked or ready-to- eat foods. 3) It’s important to properly store raw foods in the refrigerator on the bottom shelf in a leak proof container.

14. VII. Why are microorganisms important?  Microorganisms are everywhere. You may not see, taste, or smell them, but they hide on your body, in the air, on kitchen counters and utensils, and in food. The main microorganisms are viruses, parasites, fungi and bacteria.

15. Viruses  Viruses are the tiniest, and probably the simplest, form of life. They are not able to reproduce outside a living cell yet can survive for a period of time even on inanimate objects, such as door handles. Once they enter a cell, they force it to make more viruses.

16. Viruses  Some viruses are extremely resistant to heat and cold. They don’t need potentially hazardous food to survive. Once in the food, they don’t multiply. The food is mainly a transportation device to get from one host to another. Hepatitis A and norovirus have been identified as the cause of many foodborne illness outbreaks.

17. Parasites  Parasites need to live on or in a host to survive. Examples of parasites that may contaminate food or water are Trichinella spiralis (trichinosis) that affects pork and Anisakis roundworm that affects fish.

18. Fungi  Fungi can be microscopic or as big as a giant mushroom. Fungi are found in the air, soil, plants, animals, water, and some food. Molds and yeast are fungi. Molds may produce dangerous toxins in food. Yeast development in foods will affect quality.

19. What is the greatest threat to food safety?  Bacteria: Of all the microorganisms, bacteria are the greatest threat to food safety. Bacteria are single-celled, living organisms that can grow quickly at favorable temperatures. Some bacteria are useful. We use them to make foods like cheese, buttermilk, sauerkraut, pickles, and yogurt. Other bacteria are infectious disease-causing agents called pathogens, that use the nutrients found in potentially hazardous foods to multiply.

20. Bacteria:  Some bacteria are not infectious on their own, but when they multiply in potentially hazardous food, they eject toxins that poison humans when the food is eaten.

21. Handling Food  Food handling practices are risky when they allow harmful bacteria to contaminate and grow in food. If you touch a food during preparation, you may transfer several thousand bacteria to its surface.  Handwashing is very important when handling food.

22. Clostridium perfringens  Illness: Toxin mediated bacterial infection  Incubation period: 8 to 24 hours Symptoms: Diarrhea, abdominal cramps, headache, chills  Foods Implicated: Meat, poultry, and other foods held for serving at warm, but not hot, temperatures  Steps for prevention: Cool foods rapidly after cooking; hold hot foods above 140 degrees F

23. Hepatitis A  Illness: Viral infection  Incubation period:  Symptoms:Mild fever, general weakness, nausea, abdominal pain; can develop into jaundice  Foods Implicated:Ready-to-eat foods, shellfish, fresh green onions, contaminated water  Steps for prevention: Wash hands properly at appropriate time. Avoid bare hand contact with food; purchase shellfish from reputable supplier; exclude employees diagnosed with Hepatitis A from work

24. Salmonellosis  Illness: Infection with Salmonella bacteria  Incubation period: 12 to 24 hours  Symptoms: Nausea, diarrhea, abdominal pain, fever, headache, chills, prostration  Foods Implicated: Meat, poultry, egg or dairy products  Steps for prevention: Cook thoroughly, avoid cross-contamination, exclude infected food handlers

25. Staphylococcus  Illness: Toxin produced by bacteria strain of Staphylococcus aureus.  Incubation period: One to six hours  Symptoms: Severe vomiting, diarrhea, abdominal cramping  Foods Implicated: Custard or cream-filled baked goods, ham, poultry, eggs, potato salad, cream sauces, sandwich fillings  Steps for prevention: Refrigerate foods, use safe food handling practices; restrict food handlers with open cuts and sores.

26. How can I handle food safely?  Bacteria like Staphylococci are found on the hair, skin, mouth, nose and in the throat of healthy people. According to one estimate, nearly 50 percent of healthy food handlers carry disease agents that can be transmitted by food.

27. Preventing Foodborne illness  The most important tool you have to prevent foodborne illness is good personal hygiene. Personal hygiene is the way a person maintains their health, appearance and cleanliness. Not only can you become the victim of illness, but you can also be the carrier! A cough or sneeze can transmit thousands of microorganisms that may cause disease.

28. Wash your hands after sneezing!  A cough or sneeze can transmit thousands of microorganisms that may cause disease

29. Wash your hands often!  Wash your hands often! Your hands can be the most potentially dangerous serving equipment you use. Scratching your scalp, running your fingers through your hair, or touching a pimple can cause the transmission of pathogenic microorganisms into food.pathogenic microorganisms

30. Practice Washing Hands  Class project  Storing Leftovers: see handout from textbook

31. Keeping the Kitchen Clean  Clean as you go  Wipe up spills immediately  As you finish using pots, pans, & utensils, wash them in hot soapy water

32. Reflection  1)Describe symptoms of mild food poisoning  2)What causes food poisoning?  3)Define perishable and give two examples of perishable foods.  4) What should you do to keep leftovers from spoiling?