1 / 8

Food Borne Illness

Chef James. Food Borne Illness. Salmonella.

hedy
Download Presentation

Food Borne Illness

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Chef James Food Borne Illness

  2. Salmonella Infected food, often having an unusual color or odor that is then consumed; Poor kitchen hygiene; Excretions from either sick or infected but apparently healthy people and animals (especially endangered are caregivers and animals); Polluted surface water and standing water (such as in shower hoses or unused water dispensers); Unhygienic thawed fowl (the melt water contains many bacteria. UNCOOKED

  3. Symptoms and Onset Time Symptoms of salmonella include diarrhea, fever, and abdominal cramps. They develop 12 to 72 hours after infection, and the illness usually lasts 4 to 7 days. Most people recover without treatment. But diarrhea and dehydration may be so severe that it is necessary to go to the hospital. Older adults, infants, and those who have impaired immune systems are at highest risk.

  4. Common Places the Virus is Found Chicken Standing Water Unused Faucets Excretions from infected animals or people.

  5. Transmission of Salmonella in Food Salmonella is transmitted by fecal-->oral spread. You get salmonella by eating food or drinking beverages that have been contaminated with feces from infected people or animals. You can also get it if you contaminate your own hands cleaning up animal droppings or handling raw poultry and meat then eating with your hands or putting your hands in your mouth. The bacteria may be easily spread within the family and between small children. Once food has been contaminated, the bacteria can live on it and if the contaminated item is not refrigerated the bacteria will multiply increasing the risk of illness. Heat destroys the bacteria.

  6. Prevention of Salmonella Cook all poultry to correct temperature. Wash hands after touching feces (even with gloves or towel). Sanitize surfaces raw meat has touched. Never cross-contaminate raw meats and other foods.

  7. THE SALMONELLA VIRUS

  8. Sources http://www.webmd.com/food-recipes/food-poisoning/tc/salmonellosis-topic-overview http://www.cartoonstock.com/newscartoons/cartoonists/for/lowres/forn912l.jpg www.images.google.com www.wikipedia.com http://www.cdphe.state.co.us/dc/epidemiology/salm_fs.html

More Related