Food Borne Illnesses

1. Food Borne Illnesses www.scientificamerican.com

2. What is food poisoning? Illness from consuming food that contains harmful substances, microorganisms or other toxins. It can result in long term disease and/or death. It is often caused by food that looks, smells and tastes normal.

3. safefood.qld.gov.au Chemical Hazards This can include chemicals used to clean kitchen surfaces and equipment. They can also be harmful if spilled on or near food or accidentally eaten.

4. blog.friendseat.com Natural Toxins These are poisonous substances produced by some micro-organisms, plant and animals. Most are tasteless and remain toxic even after cooking.

5. Physical Hazards Foreign matter can be introduced into food by harmful bacteria into food. Some examples include: hair, insects, jewelry, or pieces of metal.

6. Biological Hazards The organisms that make you sick can include: ---viruses ---bacteria (salmonella, E. coli, listeria) ---parasites (trichinellaspiralis) ---mold

7. Who is most at risk for developing FBI? Infants Teens Pregnant women Compromised immune system Elderly

8. blog.eggzy.net Salmonella Sources: intestine of people and carriers, raw meat and poultry, raw milk and eggs Food Sources: undercooked or contaminated poultry, raw milk and eggs Incubation: 6-72 hours Symptoms: abdominal pain, diarrhea, vomiting and fever.

9. toxicfoodie.org Clostridium Botulinum Sources: Fish intestines, soil and vegetables Food Sources: Canned or vacuumed packed foods Incubation: 2 hrs---5 days Symptoms: Problems swallowing, talking, breathing, double vision and paralysis

10. catlovingcare.com E coli Sources: Animal intestines, soil and water Food Sources: undercooked or raw meat, veggies, unpasteurized milk and contaminated water Incubation: 2-5 days Symptoms: watery or bloody diarrhea, nausea, cramps and fever This can be fatal

11. Clostridium Perfringens Sources: Soil, animal and human intestines, raw sewage Food Sources: Cafeteria or Buffet food (temp) Incubation: 8-22 hours Symptoms: Abdominal pain and diarrhea

12. 1d9346668f9eec133173457f6d3e1e0b.jpg Staphylococcus aureus Sources: human nose, mouth, skin, or hands (common in hospitals) Food Sources: dairy products, cold cooked meat and poultry, foods handled Incubation: 1-7 hours Symptoms: Abdominal pain, diarrhea, vomiting and high temp

13. Listeria Monocytogenes Sources: Water, animals, birds and fish Food Sources: Dairy products, raw vegetables, raw meats and poultry Incubation: 3-70 days Symptoms: Headache, fever, vomiting, diarrhea This is especially dangerous for pregnant woman and can kill the fetus

14. abc.net.au Campylobacter Jenjuni Sources: raw or undercooked poultry, water, milk and feces Incubation: 2-5 days Symptoms: diarrhea, abdominal cramps, fever, nausea

15. dac-home.com Strategies for Preventing Food Poisoning Keep hands clean Keep kitchen clean Handle food properly Cook high risk foods thoroughly Keep hot food hot and cold food cold

16. fkamali997682949soc364berryspring2012.blogspo... Safe Food Handling Avoid preparing food when sick or feeling unwell Keep raw foods and cooked foods separated Use clean equipment, not hands, to pick up food Wash fruits and vegetables before using