Test Your Food Safety Knowledge: Contamination, Allergens, and Illness

1. Contamination, Food Allergens, and Foodborne Illness

2. Apply Your Knowledge: Test Your Food Safety Knowledge • True or False: A person with ciguatera fish poisoning often sweats and experiences a burning sensation in the mouth. 2.True or False: Cooking can destroy the toxins in toxic wild mushrooms. 3.True or False: Copper utensils and equipment can cause an illness when used to prepare acidic food. 4.True or False: When transferring a cleaning chemical to a spray bottle, it is unnecessary to label the bottle if the chemical is clearly visible. 5.True or False:A person with a shellfish allergy who unknowingly eats soup made with clam juice may experience a tightening in the throat. 3-2

3. Foodborne Contaminants • Biological • Fish toxins • Shellfish toxins • Plant and mushroom toxins • Chemical • Toxic metal poisoning • Chemicals and pesticides • Physical • Metal shavings from cans, staples • Fingernails, hair, bandages

4. Biological Toxins • These Toxins • May be produced by pathogens found on food • May occur naturally in plants or animals • May occur as a result of an animal’s diet

5. Major Foodborne Illnesses from Fish Toxins • Fish Toxin Illnesses • Scombroid poisoning • Ciguatera fish poisoning

6. Major Foodborne Illnesses from Fish Toxins Illness:ScombroidpoisoningToxin: Histamine Associated Food Common Symptoms Prevention • Reddening of face and neck • Sweating • Headache • Burning or tingling in mouth or throat • Purchase fish from approved, reputable suppliers • Prevent time-temperature abuse during storage and preparation • Tuna • Bonito • Mackerel • Mahi mahi

7. Major Foodborne Illnesses from Fish Toxins Illness:Ciguatera fish poisoningToxin: Ciguatoxin Associated Food Common Symptoms Prevention • Purchase reef fish from approved, reputable suppliers • Predatory reef fish: • Barracuda • Grouper • Jacks • Snapper • Reversal of hot and cold sensations • Nausea • Vomiting • Tingling in fingers, lips, or toes • Joint and muscle pain

8. Major Foodborne Illnesses from Shellfish Toxins • Shellfish Toxin Illnesses • Paralytic Shellfish Poisoning (PSP) • Neurotoxic Shellfish Poisoning (NSP) • Amnesic Shellfish Poisoning (ASP)

9. Major Foodborne Illnesses from Shellfish Toxins Illness: Paralytic Shellfish Poisoning (PSP) Toxin: Saxitoxin Prevention Associated Food Common Symptoms • Numbness • Tingling of mouth, face, arms and legs • Dizziness • Nausea • Vomiting • Diarrhea • Clams • Mussels • Oysters • Scallops • Purchase shellfish from approved, reputable suppliers

10. Major Foodborne Illnesses from Shellfish Toxins Illness: Neurotoxic Shellfish Poisoning (NSP) Toxin: Brevetoxin Prevention Associated Food Common Symptoms • Tingling and numbness of the lips, tongue, and throat • Dizziness • Reversal of hot and cold sensations • Vomiting • Diarrhea • Clams • Mussels • Oysters • Purchase shellfish from approved, reputable suppliers

11. Major Foodborne Illnesses from Shellfish Toxins Illness: Amnesic Shellfish Poisoning (ASP) Toxin: Domoic acid Prevention Associated Food Common Symptoms Initially: • Vomiting • Diarrhea • Abdominal pain Later: (Possibly) • Confusion • Memory loss • Disorientation • Seizure • Coma • Clams • Mussels • Oysters • Scallops • Purchase shellfish from approved, reputable suppliers

12. Apply Your Knowledge: Who Am I? • 1. Identify the toxin: • I accumulate in predatory reef fish • I can produce tingling fingers • I have been associated with grouper • I produce an illness with symptoms that may last years • 2. Identify the toxin: • I can cause paralysis and death • I am found in certain toxic marine algae • I am commonly associated with scallops and other shellfish • I am found in colder waters such as those of the New England Coast 3-12

13. Mushroom Toxins • These Toxins • Are present in certain varieties of wild mushrooms • Can cause severe illness • Are not destroyed by cooking or freezing

14. Chemical Toxins • Toxic Metals Toxic metal poisoning can occur when: • Utensils or equipment containing toxic metals are used to prepare food (especially acidic food) • Carbonated beverage dispensers are installed improperly • To prevent this: • Use food-grade utensils and equipment to prepare and store food • Have a professional install beverage dispensers

15. Chemical Toxins • Chemicals • Store away from food, utensils, and equipment • Follow manufacturers’ directions for using them • Label them properly if they are transferred to new containers

16. Physical Contaminants • Foreign objects accidentally introduced into food: • Metal shavings from cans • Staples from cartons • Glass from broken light bulbs • Blades from plastic or rubber scrapers • Fingernails, hair, and bandages • Dirt • Bones

17. Food Allergens • Common Food Allergens • Milk and dairy products • Eggs and egg products • Fish • Shellfish • Wheat • Soy and soy products • Peanuts • Tree nuts

18. Food Allergens • Symptoms of an allergic reaction include: • Itching in and around the mouth, face, or scalp • Tightening in the throat • Wheezing or shortness of breath • Hives • Swelling of the face, eyes, hands, or feet • Gastrointestinal symptoms • Loss of consciousness and death

19. Food Allergens • To protect guests with food allergies: • Be able to fully describe menu items • If you are unsure if an item is allergen free, urge the guest to order something else • Ensure that cookware and utensils used to prepare the guests’ food are allergen free

20. Apply Your Knowledge: Spot the Allergen • Which of these are common allergens? • Eggs • Peanuts • Beef • Bean sprouts • Shellfish • Milk 3-20