UNDERSTANDING COMMUNICABLE DISEASES

1. UNDERSTANDING COMMUNICABLE DISEASES

2. Communicable diseases are caused by microorganisms • A disease that is spread from one living organism to another OR through the environment

3. Pathogens, or microorganisms that cause disease, enter your body • If your body cannot fight off the invaders, you develop an infection • These pathogens multiply and damage body cells

4. FUNGI VIRUSES PATHOGENS PROTOZOA BACTERIA

5. VIRUSES • A piece of genetic material wrapped in a protein coat • In order to reproduce, it must invade a healthy cell and force it to make more copies of the virus (a kind of parasite!) • Viruses multiply and spread, triggering the body’s immune system • A virus will either run it’s course or be killed by the immune system • Antibiotics do NOT work!

6. Examples of Viruses • Cold West Nile virus • Flu (inFLUenza) Rabies • Pneumonia Chicken pox • Hepatitis smallpox • Polio Mononucleosis • Measles AIDS • Herpes H1N1 • Swine flu

7. BACTERIA • Are single-celled organisms, mostly harmless, sometimes helpful (digestive) • Disease-causing bacteria release a toxin, a substance that kills cells OR interferes with their functions • Can be treated with antibiotics • The “overuse” of antibiotics has made some bacteria resistant to treatment

8. Examples of Bacteria • Foodborne illnesses • Strep throat • Tuberculosis • Diphtheria • Gonorrhea • Lyme disease • Pinkeye • Pneumonia • Meningitis • MRSA

9. OTHER PATHOGENS • Plant-like organisms • EXAMPLES--- • Athlete’s • Ringworm • Yeast infections • (oral, vaginal) • Single-celled organisms that are more “complex” than bacteria • EXAMPLES--- • Malaria • Dysentery • Sleeping sickness FUNGI PROTOZOA

10. HOW DISEASES SPREAD

11. The Sneeze

13. Food Safety: What You DON'T Know CAN Hurt YOU!

14. 10 Safety Myths Don’t be “myth”- led! Following are the facts for 10 common food safety myths...

15. Myth 1 If it tastes O.K., it's safe to eat.

16. Smell Sight Taste Fact 1 Don’t counton these to tell you ifa food issafe to eat!

17. Estimates of foodborne illnesses in the U.S. each year 76 million peoplebecome ill 5,000 people die

18. Recently… • Spinach /e.coli • Pot pies/e.coli • Ground beef/salmonella and e.coli • Hot peppers/ salmonella • Peanut butter/ salmonella • Cookie dough/ e.coli

19. Even if tasting would tell … Why risk getting sick? A “tiny taste” may not protect you. As few as 10 bacteria could cause somefoodborne illnesses, such as E. coli!

20. OOPS! Myth 2 If you get sick from eating a food, it was from the last food you ate.

21. Fact 2 It can take ½ hour to6 weeks to become sickfrom unsafe foods.

22. You usually feel OK immediately after eating and become sick later.

23. Myth 3 The worst that could happen to you with a foodborne illness is an upset stomach.

24. Upset stomach OOPS! Dehydration(sometimes severe) Fact 3 Diarrhea Fever

25. Meningitis Death Less common, but possible severe conditions Paralysis

26. Myth 4 If I’ve never been sick from the food I prepare, I don’t need to worry about feeding it to others.

27. Fact 4 Some people have a greater risk for foodborne illnesses. A food you can safely eat might make others sick. Is the food safefor everyone at the table?

28. Infants Young children andolder adults Pregnantwomen People with weakened immunesystems and individuals withcertain chronic diseases People with a higher risk for foodborne illness

29. Myth 5 People never used to get sick from their food.

30. Fact 5 Many incidents of foodborne illness went undetected in the past.

31. Symptoms of nausea, vomiting, and diarrhea were often and still are blamed on the "flu."

32. Foodborne illness vs. flu

33. Bacteria have gotten stronger!

34. Our food now travels farther with more chances for contamination. In days gone by, the chicken served at supper may have been in the hen house at noon!

35. Myth 6 As long as Ileft the lid on a food that has set out too long, it is safe to eat.

36. Fact 6 Though food may be safe after cooking, it may not be safe later. Just one bacteria in the food can double in 20 minutes!

37. How many bacteria will grow from one bacterialeft at room temperature 7 hours?

38. 2,097,152!

39. Refrigerateperishable foods within two hours at a refrigerator temperature of 40°F or lower. On a hot day (90°F or higher), food should not sit out for more than one hour.

40. Myth 7 If you let a food sit out more than two hours, you can make it safe by heating it really hot!

41. Fact 7 Some bacteria, such as staphylococcus (staph), produce toxins not destroyed by high cooking temperatures.

42. Myth 8 If a hamburger is brown in the middle, it is cooked to a safe internal temperature.

43. Fact 8 1 out of 4 hamburgers turns brown before it has been cooked to a safe internal temperature.

44. Which ground beef patty is cooked to a safe internal temperature? A B Source: United States Department of Agriculture/Food Safety & Inspection Servicehttp://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

45. A B This is NOT a safely cooked hamburger. Though brown inside, it’s undercooked. This IS a safely cooked hamburger, (internal temperature of 160ºF), even though pink inside.

46. Research shows some ground beef patties look done at internal temperaturesas low as 135ºF.

47. The ONLY way to know food has been cooked to a safe internal temperature is to use a food thermometer!

48. Cook to 160°F

49. Food thermometers & thin foods

50. Myth 9 Meat and poultry should be washed before cooking.