/
Foodborne  Illnesses Objective 8.02 Foodborne  Illnesses Objective 8.02

Foodborne Illnesses Objective 8.02 - PowerPoint Presentation

isabella
isabella . @isabella
Follow
342 views
Uploaded On 2022-06-14

Foodborne Illnesses Objective 8.02 - PPT Presentation

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

food foodborne illnesses wash foodborne food wash illnesses infection incubation period symptoms diarrhea prevention bacterial hands bacteria properly frequently

Share:

Link:

Embed:

Download Presentation from below link

Download Presentation The PPT/PDF document "Foodborne Illnesses Objective 8.02" is the property of its rightful owner. Permission is granted to download and print the materials on this web site for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.


Presentation Transcript

Slide1

Foodborne Illnesses

Objective 8.02

Slide2

What is a foodborne Illness?

A disease transmitted by food

Caused by contaminants

Substances that are harmful to the body

Bacteria

Chemicals

Slide3

Bacterial 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

Slide4

Types of Bacterial Illnesses

Campylobacter

E. Coli

Listeriosis

Perfringens

poisoning

Salmonellosis

Shigellosis

Vibrio

infection

Botulism

Staphylococcal poisoning

Slide5

Other causes of Foodborne Illness:

Foodborne

illnesses can also be cause by:

Parasites

Protozoa

Viruses

Natural Toxins found in foods

Slide6

The “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

Slide7

2.

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

Slide8

3. 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

Slide9

4. 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

Slide10

5.

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

Slide11

Video Clip

http://www.cbsnews.com/video/watch

/?

id=610840n