Exam 2 Flashcards
Statistics
48 Million illnesses per year in the U.S form foodborne illness
-3000 Deaths a year
1/2 of all flu/GI illnesses caused by foodborne illness
-The U.S still one the safest food supplies in the world.
foodborne Illness
any symptom of disorder that arises from ingesting food or water contaminated with pathogenic microorganism their toxic secretions or poulltuains, and industrial chemicals.
A major cause of diarrhea and vomtting illness
Usually results from unsafe food hanling in the Home
Food Safety Agencies
USDA
FDA
CDC
USDA
U.S Department of Agriculture - Overseas safety of meat poultry and eggs
FDA
Food And Drug Administration- Regulates all other food products besides (Meat, Poultry, and eggs)
CDC
Center for Disease Control and Prevention- (Investigators) Track information needed to identify foodborne illnesses
outbreaks, educate the public about food safety
Causes of Foodborne illness
Raw meats-Individual choice Mishandling of foods -Preference for "rare" meats -Use of immunosuppressant medication -Increase in number of older adults -Mass production and distribution of food
Where can things Go Wrong
Raw material intake Sorting and gathering /gardening harvesting of spinach -packing -cooling or chilling or freezing washing storage -transport -grocery store -In your home or restaurant
Foods most likely to become unsafe
- Milk and dairy
- eggs
- fish
- poultry
- Beef(ground)
- cut leafy greens
- sprouts
- shellfish
- sliced melons
Types of foodborne illness VIRUSES
-HEPATITIS A
HEPATITIS A
Source- Feces of an infected person/ affect the liver
Food-Shellfish contaminated by sewage
Symptoms- Fever, Nausea, Jaundice= Yellow in the eyes and skin
Preventions- employees with Hep A cannot work with food. Wash hands, Shellfish from reputable sources
Bacteria
Salmonella
Salmonella
Bacteria found in cattle, poultry, eggs. water sources
Food Sources- Undercooked poultry and eggs
Sources- Human Feces and infected animals
Onset- 6-24 hours after infection
Symptoms- GI Influneusa vomiting, fever, chills, diarrhea, dehydration
Salmonella Prevention
-Cook food thoroughly-red meats, eggs poultry
Use pasteurized milk and egg products
use water from approved water sources
wash all products thoroughly
Botulism
-Food sources: low-oxygen environment (baked potatoes, canned foods), home-canning of food, untreated garlic oil mixture
- Rod-shaped, spore-forming anaerobic bacteria
- Spores are widespread due to water and dust and can be present on food
- Onset: 4-36 hours (need immediate care)
- Symptoms: difficulty swallowing/breathing, nerve damage, respiratory failure, death
- Prevention: heat, proper canning methods, avoid broken/bent/bulging cans
- HONEY can contain botulism spores; can kill infants younger than 1 year old
Listeria (Soft Cheese)
Food sources: vegetables, soft/unpasteurized cheese Brie=Soft cheese
- Source: infected soil or infected animals
- Onset: 7-30 days
-Symptoms: stillbirth= dies later in pregnancy
, meningitis in new borns= brain infection
-Prevention: pregnant women should avoid soft/unpasteurized cheeses
Shigellosis - Keep flys away from food
- Source: feces, flies
- Symptoms: bloody diarrhea
- Prevention: control flies, wash hand
Staphylococcus Aureus
- Source: human hair, nose, throat, open cuts
- –Deli meat, egg salad, tuna salad
- Symptoms: nausea and vomiting
- Prevention: wash hands, bandage, and gloves if open cuts, refrigerate foods.
E. coli
Food sources: raw or undercooked beef, water supply, fruits/veggies, unpasteurized milk/juice
- Source: infected cattle, human waste
- Onset: 12-72 hours
- Symptoms: watery, bloody diarrhea, kidney failure, death
- Prevention: heat, pasteurization- treatment of milk with heat to kill certain pathogens commonly transmitted
Parasite- Giardiasis
- Food sources: contaminated water (lakes, streams, etc.), common among campers and hikers drinking contaminated water
- Source: human waste that gets into the water supply
- Onset: 3-21 days
- Symptoms: diarrhea, nausea, vomiting
- Prevention: boil water, filtration systems, add iodide tablets to water
Mad Cow Disease
- Protien (prions) found in the intestine and Central Nervous System of bovine thought to be the cause
- Prions spread from one animal to another (if by-products (brain) of the infected animal is used to feed other animals (Banned in the U.S and Canada
- Cooking does NOT destroy prions
- Onset: 2-30 years
- Symptoms: psychosis, seizures, paralysis, and death in humans that consume infected meat
Most Susceptible to Foodborne Illness
Developing fetus Infants and children
-Immature immune system
-Older adults
-Those with liver disease, diabetes, HIV/AIDS, cancer
-Pregnant women
-People taking immunosuppressant agents (like after organ transplants Cancer patients
Those with compromised immunity
Avoiding Microbes at the store
Buy frozen perishable foods last
- place meats in separate plastic bags
- Buy only pasteurized milk/cheese
- Don’t buy dented cans
Avoiding Microbes when cooking
Thoroughly cook meat fish poultry, eggs Check for doneness with a thermometer cook stuffing separately-high risk group store leftovers within 1-2 hours serve cooked meat on clean plates FIFO- first in first out- store raw meat, poultry, and seafood on the bottom of the refirigerator
Thermometer
poultry-156 degrees
Meat- 155 degrees
seafood-145 degrees
