Food poisoning

Did you know? According to the Center for Disease Control:
76 million become ill due to food / year
325,000 hospitalized 5000 die / year
> 250 known foodborne diseases

These are symptoms of a
FOODBORNE ILLNESS
Stomach Pain
Diarrhea
Vomiting
Not the flu!?

Food Poisoning and Foodborne Illness
BACTERIA
VIRUS
TOXINS
CHEMICALS
Can be caused by eating food contaminated with:

The Most Common Foodborne
Bacterial Illnesses are Caused by:
E-coli 0157:H7
Campylobacter
Salmonella
BACTERIA

E-coli 0157:h7
Lives in cattle & other similar animals.
Found in raw meat, non-pasteurized milk, apple cider, sprouts.

E-coli 0157:h7
Causes severe bloody diarrhea & cramps.
Causes hemolytic uremic syndrome (HUS).
Kidneys fail
Red blood cells are destroyed
Onset of illness 2-5 days.
Lasts 5-10 days.

Campylobacter
Found in the intestinal tract of birds, sheep, cattle and on the surface of raw poultry.

Campylobacter
Causes abdominal cramps, diarrhea and fever
Onset is 2-5 days
Lasts 7-10 days

Salmonella
Found in the intestines of birds, reptiles, & mammals.

Salmonella
Causes fever, diarrhea & abdominal cramps.
Can cause severe dehydration in infants and elderly.
Onset is 6 hours - 2 days
Lasts 1- 3 days.

BIOLOGICAL TOXINS

Biological Toxins
Biological Toxins are produced by some pathogens found in food contamination.
They could also come from a plant or animal.

Bacterial Toxins
Some bacteria produce
poisons or toxins that cause:
FOODBORNE ILLNESS (sometimes intentional)

Staphylococcus aureus
Commonly associated with food service.

If toxin - onset of illness is as quickly as 30 minutes
If infectious - onset can take 6 hours or longer to appear.
Staphylococcus Aureus

produces a toxin that causes
serious vomiting and
stomach cramps.
Staphylococcus Aureus

Clostridium Botulinum
Toxin producing bacteria
Causes botulism
Symptoms are nerve related and can cause muscle paralysis
Symptoms typically occur
8 to 36 hours after
or as late as 10 days
Lasts several days to 1year

Influenz
NOROVIRUS

Norovirus
The cause of HALF of all foodborne illness.
Spread by
hand contact with food
food placed on a surface that is contaminated by the virus
or when virus is airborne.
Cold foods such as sandwiches & salads are often associated with Norovirus.

Norovirus
Starts suddenly.
Causes diarrhea, vomiting, abdominal cramps, headache, low-grade fever, chills & muscle aches.
Often called the flu.
Symptoms begin 12 to 48 hours after ingestion of the virus.
Recovery in 2-3 days but may remain ill for up to 2 weeks.

Another
Foodborne Illness Virus
Possible sources include by shellfish, salads, deli meats fruits, milk and milk products
Symptoms include sudden onset of fever, general discomfort, fatigue, headache, nausea, loss of appetite, vomiting, abdominal pain & jaundice after several days.
Lasts 1 to 2 weeks (severe cases up to several months).
Hepatitis A

CHEMICAL POISONING

CHEMICAL POISONING
Careless or
improper storage of chemicals
Improper use of chemicals
Improper labeling
Sometimes intentional
addition of poison

CHEMICAL POISONING
Always store cleaners and chemicals below your food or food surfaces.
Choose pesticides that are approved for use in the kitchen.

Protecting Yourself !

WASH YOUR HANDS

WASH YOUR HANDS OFTEN
Especially:
When preparing food.
After using the bathroom.
Avoid direct contact with public restroom doorknobs. (use paper towel to open door)

WHEN WASHING
YOUR HANDS
Use warm, soapy running water.
Rub your hands thoroughly, scrubbing between fingers, and nails for:
10–15 SECONDS.

Safe Preparation
of Fruits & Vegetables
Clean any items that
come into contact with fresh foods:
knives
cutting boards
hands

Do wash your hands with soap and water before preparing food.
Do rinse fresh fruits & vegetables with cold water.
Do refrigerate at a temperature of 40o F or less.
Do throw away items that have come into contact with raw meat or chemicals.
Do not prepare food for others if you yourself have diarrhea.
Do not use bleach or soap on fruits & vegetables.
Do NOT eat fresh cut items left un-refrigerated for > 2 hours.
Do not eat bruised or damaged fruits & vegetables.
Fruits & Vegetables
Do’s & Don’ts

Safe Preparation
of Raw Meats
A few simple precautions can reduce the risk of foodborne diseases:
COOK
SEPARATE
CHILL
REPORT

It’s Getting Hot in here….
COOK:
Meat, poultry, and eggs thoroughly.
Use a thermometer to measure the internal temperature of meat to be sure that it is cooked sufficiently to kill bacteria.
For example:
Ground beef should be cooked to an internal temperature of 160o F.
Eggs should be cooked until the yolk is firm.

SEPARATE:
Put cooked meat on a clean platter rather than back on one that held the raw meat.
Don't cross- contaminate one food with another.
Avoid cross-contaminating foods by washing hands, utensils, and cutting boards after they have been in contact with raw meat or poultry.

CHILL OUT………
Bacteria grows quickly at room temperature, so refrigerate leftover foods within 2 hours.
Food will cool more quickly if divided into several shallow containers for refrigeration.
Refrigerate leftovers promptly:

If in doubt as
to the safety
of your food,
THROW IT OUT!!

I’m Telling….
REPORT:
Foodborne illnesses to your LOCAL HEALTH DEPARTMENT.
Your local health department works hard to track down the causes of the foodborne illness.

Prevent Food Poisoning
The Bottom Line
Keep Hot Food Hot
Cold Food Cold
Keep Everything Clean
Especially: Wash Your Hands
Don’t go to work sick.
What you can't see can harm you

Assemble a Team
Everyone Has a Role in the Safety of Food