What is a foodborne Illness A disease transmitted by food Caused by contaminants Substances that are harmful to the body Bacteria Chemicals Bacterial Foodborne Illnesses Bacteria are a type of microorganism that are singlecelled or noncellular organisms ID: 918204
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Slide1
Foodborne Illnesses
Objective 8.02
Slide2What is a foodborne Illness?
A disease transmitted by food
Caused by contaminants
Substances that are harmful to the body
Bacteria
Chemicals
Slide3Bacterial Foodborne
Illnesses
Bacteria are a type of microorganism that are single-celled or non-cellular organisms
Food can become contaminated with bacteria at any stage between the farm and the table
Most
foodborne
illness you hear about in the news is caused by bacteria, but not all
Slide4Types of Bacterial Illnesses
Campylobacter
E. Coli
Listeriosis
Perfringens
poisoning
Salmonellosis
Shigellosis
Vibrio
infection
Botulism
Staphylococcal poisoning
Slide5Other causes of Foodborne Illness:
Foodborne
illnesses can also be cause by:
Parasites
Protozoa
Viruses
Natural Toxins found in foods
Slide6The “Big Five” Foodborne Illnesses:
E. Coli (Bacterial Infection)
Sources:
Meat, especially raw or undercooked hamburger, produce, and raw milk
Incubation period
: 3-4 days
Symptoms
: Severe diarrhea, cramping, dehydration
Prevention
: Cook food above 155F, wash hands properly and frequently, correctly wash, rinse and sanitize dishware
Slide72.
Shigella
(bacterial infection)
Sources:
salads, milk and dairy products, unclean water
Incubation period
: 1-7 days
Symptoms:
diarrhea, fever, chills and dehydration
Prevention
: wash hands frequently and properly, wash vegetables thoroughly
Slide83. Hepatitis A (viral infection)
A liver disease caused by the hepatitis A virus
Incubation period:
15-50 days
Symptoms:
Jaundice, nausea, diarrhea, fever, fatigue, loss of appetite, cramps
Prevention:
wash hands frequently and properly, especially after using the restroom
Slide94. Salmonella (bacterial illness)
Most common cause of
foodborne
deaths
Sources: raw, undercooked eggs, undercooked poultry and meat, dairy products, seafood, fruits and vegetables
Incubation Period: 5-72 hours
Symptoms: Nausea, vomiting, cramps and fever
Prevention: cook all food to proper temperatures, chill food rapidly, eliminate sources of cross contamination
Slide105.
Norovirus
(viral infection)
The leading cause of diarrhea in the US
Incubation period: 6-48 hours
Symptoms: Nausea, vomiting, diarrhea and cramps
Prevention: wash hands frequently and properly, especially after using the restroom; obtain food from a reputable food source; wash
vegetables thoroughly
Slide11Video Clip
http://www.cbsnews.com/video/watch
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