Foodborne Illness

1. Foodborne Illness Jennifer Kitchen November 12, 2013

2. Foodborne Illness • Food Poisoning! • 6 Common Bacteria • 3 Common Toxins • Reportable Conditions • Shigella • symptoms and prevention • Listeria • symptoms and prevention • Food Safety • The Right Way to Wash Your Hands!

3. Food Poisoning! • Foodborne illness • unsafe storage, handling, or preparation • (Schlenker & Roth, 2011) • eating foods that contain • bacterial toxins • viral, chemical, or toxic substances • (Frazierand Dryzmkowski,2009)

4. 6 Common Bacteria that Cause Foodborne Illnesses • E. coli 0157:H7 • Salmonella • Campylobacter • Vibrio • Shigella • Listeria • (Schlenker & Roth, 2011)

5. 3 Most Common Toxins Found in Food • Staphylococcus aureus • Clostridium botulinum • Clostridium perfringens • (Schlenker & Roth, 2011)

6. CONDITIONS REPORTABLE BY ALL HEALTH CARE PROVIDERS IN COLORADO • Botulism (Clostridium botulinum) • Shigellosis • Listeriosis • Salmonellosis • E. coli 0157:H7 • Shiga toxin-producing E.coli • Group Outbreaks • (Colorado Department of Public Health and Environment (CDPHE), 2012)

7. Shigella • Contamination by food handlers • Vegetables grown in sewage contaminated fields • Food contaminated by flies • Drinking or swimming in contaminated water • (National Institute of Allergy and Infectious Disease (NIAID), 2012)

8. Symptoms • Fever • Tiredness • Watery or bloody diarrhea • Nausea and vomiting • Abdominal pain • (NIAID, 2012)

9. Prevention • Wash hands with soap and water • Before preparing foods and beverages • After using the bathroom • After changing diapers • Disinfect diaper-changing areas • Help young children wash their hands carefully • Avoid swallowing swimming water • (NIAID, 2012)

10. Listeria • Found in soil and water and on animals • Eating contaminated food • Listeria hides in many foods • Found in a variety of raw foods • Can form on cooked foods • Even found in processed/packaged foods • (CDC, 2013)

11. Symptoms • Fever • Chills • Muscle aches • Stiff neck • (CDC, 2013)

12. Prevention • Rinse raw produce thoroughly • Avoid cross-contamination • Keep kitchen clean and safe • Use a refrigerator thermometer • keep fridge at 40°F or lower _ keep freezer 0°F or lower • Clean up spills right away • Cook meats thoroughly • Store foods safely • Choose safer foods • (CDC, 2013)

13. Food Safety • Refrigerate food properly • Wash • Hands _ Foods _ Preparation surfaces _ Utensils • Cook foods to proper internal temperature • Follow storage and handling instructions • Do not use foods if the packaging is damaged • (Schlenker & Roth, 2011)

14. The Right Way to Wash Your Hands • Wet hands with clean running water • Apply soap • Rub hands together to make lather • Scrub well • Continue rubbing your hands for at least 20 seconds. • Rinse hands well under running water. • Dry hands using a clean towel or air dry • (CDC, 2013)

15. References • Center for Disease Control and Prevention. (2010). Estimates of Foodborne Illness in the United States. Retrieved from http://www.cdc.gov/foodborneburden/index.html • Center for Disease Control and Prevention. (2013). Wash your Hands. Retrieved from http://www.cdc.gov/features/handwashing/ • Center for Disease Control and Prevention. (2013). Listeria (Listeriosis). Retrieved from http://www.cdc.gov/listeria/index.html • Colorado Department of Public Health and Environment. (Nov. 30, 2012).Colorado Board of Health Conditions Reportable by All Physicians and Health Care Providers in Colorado. Retrieved from http://www.colorado.gov/cs/Satellite/CDPHE-DCEED/CBON/1251624735712 • Frazier, M. S., and Dryzmkowski, J. W. (2009). Essentials of Human Diseases and Conditions (4th Ed.). St. Louis, MO: Saunders Elsevier Inc. • National Institute of Allergy and Infectious Diseases. (2012). Shigellosis. Retrieved from http://www.niaid.nih.gov/topics/shigellosis/Pages/shigellosis.aspx • Schlenker, E. and Roth, S. (2011). Williams’ Essentials of Nutrition and Diet Therapy. Missouri; Elsevier Mosby.