Food Safety

1. Food Safety Amy Lytle Early Bird AG September 30, 2002

2. Foodborne Illnesses • 76 million Americans become infected each year • There are over 250 different types of foodborne diseases • Over 325,000 hospitalizations and 5,000 deaths each year in the United States

3. Foodborne Illness in 2001

4. Foodborne Illnesses • The most common causes offoodborne illnesses are bacteria, viruses, and parasites • Most commonly contaminated foods include raw meat, poultry, raw eggs, unpasteurized milk, and raw shellfish

5. Common Types of Foodborne Illnesses • There are nine types of foodborne illnesses that are the most commonly identified- Salmonella, Campylobator, E. Coli, Shigella, Norwalk Viruses(HUS), Cryptospordium, Yersinia, Listeria, and Vibrio • Salmonella is the most common foodborne disease

6. Salmonella • Symptoms are similar to a cold or a flu • Illness becomes active within 12-72 hours after consuming the contaminated food • Symptoms can last 4-7 days • Most can be treated with antibiotics, however some types of infections may require hospitilization

7. Salmonella

8. Food Safety Agencies • There are over 16 different federal food safety agencies • The four major agencies are: the Food and Drug Administration (FDA), the Food Safety Inspection Service (FSIS), the Environmental Protection Agency (EPA), and the National Marine Fisheries Service (NMFS)

9. Food Contamination • The most common reason for food contamination is human error • There are a number of places that food contamination can originate, the farm, the packer, the shipper, the business, or your home • 56% of a food contamination originates in the home

10. Food Contamination

11. Origin of Food Contamination

12. Prevention of Food Contamination • There are 5 basic ways to prevent food contamination in the home • 1. Wash your hands before handling food • 2. Store foods at recommended temperature • 3. Cook all foods quickly and thoroughly • 4. Use different cutting boards for raw meat • 5. Follow the rule “when in doubt, throw it out”

13. Food Safety Incidents • Houston, Texas, 1997 • A report came in from a food safety team reporting that during a routine safety inspection, the team discovered mouse droppings in food and behind some equipment. The business was closed down immediately, and the owner of the business was fined $16,000 under the Food Safety Law.

14. Food Safety Incidents • San Diego, California, 1999 • A customer of a local pizza shop filed a report stating that when she had bought a pizza she had found a piece of metal on her pizza. The case went under investigation immediately. Officers visited the factory where the pizza was made, and discovered that there were areas of damaged machinery with pieces of metal missing from the machines. The company was fined $8,000 and was required to fix their machinery to meet food safety standards.

15. Food Safety Incidents • New York City, New York, 2001 • In September of 2001, a doctor reported a patient who had come in with Salmonella poisoning to the Food Safety Team. After an investigation, they discovered that 10 other people had come down with the same type of Salmonella poisoning after eating takeout from the same restaurant. Samples of the food were collected, and the team discovered that the mayonnaise served with the food was contaminated. The restaurant was closed, and the owner was fined $5,000.

16. People at Risk for Foodborne Illnesses • Various age groups are more at risk than others • Pregnant women, young children, and elderly people are at higher risk • A strong, healthy immune system is essential for fighting off infectious dieases

17. Food Safety • In today’s society, food safety is a major issue • We need to work together to lower death rates, and to possibly eliminate foodborne illnesses • All around the world, millions of people suffer from foodborne illnesses and thousands die each year