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FOOD SAFETY SLEUTHS

Learn about foodborne illnesses caused by bacteria, viruses, and parasites and how to prevent them through proper cleaning, separating, cooking, and chilling techniques. Be a food safety superstar!

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FOOD SAFETY SLEUTHS

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  1. FOOD SAFETY SLEUTHS Photo Credit CDC Amanda Mills

  2. A disease carried to humans by food • Symptoms include nausea, vomiting, stomach cramps, fever, and diarrhea What is a foodborne illness? Photo Credit CDC

  3. Mostly caused by pathogenic microorganisms • Bacteria • Viruses • Parasites • Often spread by mishandling food. Invisible to the naked eye. Photo Credit CDC/ Cynthia Goldsmith What causes foodborne illness?

  4. Single-celled organisms. • Most are harmless but those that cause illness are pathogenic. • Thrive in warm, damp places. Can double in number every 10 – 30 minutes. Bacteria

  5. Bacteria are classified by 3 main shapes: • Bacillus – rod shape • Cocci – spherical shape • Spirilla – spiral shape Bacteria

  6. One example of a type of bacteria that commonly causes illness is Salmonella • Sources include contaminated meat, milk, juice, cheese, and veggies. Reptiles, amphibians, and birds can also carry the bacteria. • Symptoms – diarrhea, fever, stomach cramps, vomiting for 4-7 days. Bacteria

  7. Viruses - smallest forms of life. Cannot reproduce outside living host cell. • Hepatitis A is an example of a virus that causes liver disease. • Sources – raw or undercooked shellfish, raw produce, contaminated water, fecal material from infected person • Symptoms – diarrhea, dark urine, jaundice, fever, nausea, loss of appetite. Viruses

  8. Parasites - tiny organisms that require a host to live. Example of a parasite that affects many people in the U.S. is Toxoplasma gondii. • Sources – contaminated raw meat, cutting boards, feces from infected cats, contaminated water • Symptoms – enlarged lymph nodes, headache, muscle pain, fever, sore throat, eye disease Parasites

  9. Prevent foodborne illness from viruses, bacteria, and parasites by: • Clean: Before eating or preparing food, wash hands for at least 20 seconds, utensils, cookware, and surfaces with soap and water. Rinse fruits and vegetables with water. • Separate: Use separate cutting boards and plates for raw produce, meat, poultry, seafood, and eggs. • Cook: Cook food to at least 140˚F. The danger zone at which bacteria multiply rapidly is from 40˚F to 140˚F • Chill: Refrigerate perishable foods within two hours or less. Set refrigerator between 40˚F and 32˚F, and freezer 0˚F or below. Thaw or marinate foods in the refrigerator or microwave. Throw food out that is past its expiration date! PREVENTION

  10. Clean • Separate • Cook • Chill Write a song or rhyme about the food safety steps. Now you know what it takes to be a food safety superstar

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