FN11 food borne illnesses presentation
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FN11 food borne illnesses presentation

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FN11 food borne illnesses presentation FN11 food borne illnesses presentation Presentation Transcript

  • • Food borne illnesses are caused from eating unsafe food. • They are caused from microorganisms and bacteria. • Food borne illnesses can be mild to fatal.
  • • Salmonella is a food poisoning caused by improper food handling. • Beef, poultry, eggs and beef are most commonly infected with salmonella. • Vegetables may also be contaminated. • Foods that have salmonella usually look and smell normal. • You can prevent salmonella by cooking food until its well done, washing your hands and avoiding cross contamination.
  • • Botulism is a rare but serious paralytic illness caused by a nerve toxin produced by Clostridium botulinum. • Foods that are commonly affected by botulism are inadequately homecanned foods with low acid content and lightly preserved foods. • In order to prevent botulism you should practice safe home-canning and preservation techniques. • You should also follow strict hygienic procedures to reduce cross contamination and people who eat home canned foods should consider boiling the contents for 10 minutes to make sure its safe.
  • • E coli refers to a large group of bacteria that is usually found in the intestines of humans and animals. • E coli can be caused by improperly cooked beef, raw fruit or uncooked vegetables, untreated drinking water, unpasteurized beverages and direct content with animals at petting zoos or farms. • E coli can be prevented by doing things like proper hygiene, hand washing, proper food handling, cooking food properly and storing food properly.
  • • Staphylococcus is a bacteria commonly found on the skin or nose. • Foods that are made with your hands and require no additional cooking such as salads, bakery products, and sandwiches are sources of Staphylococcus. • Other sources also include dairy products, meat, poultry, eggs and other related products. • The best way to prevent staphylococcus is regularly wash your hands and making sure cuts and grazes are kept clean.
  • • Hepatitis A attacks the liver and can cause mild to severe illness. • It is one of the most vaccine-preventable illnesses in travelers. • Common food sources of Hepatitis A include contaminated water, raw or undercooked shellfish, or raw fruits and vegetables. • To prevent Hepatitis A you should practice safe water and food precaution. • You should also get vaccinated.
  • • The Norwalk virus is a virus that commonly cause vomiting and epidemics of severe diarrhea of all ages. • The best way to prevent the Norwalk virus is to carefully and thoroughly wash your hands which includes washing each finger with lots of soap and water. • Common food sources infected with Norwalk virus are produce, shellfish and ready to eat food prepared by infected workers • You should also clean and disinfect food preparation and equipment surfaces. • If you are ill with vomiting or diarrhea you should not prepare or handle food for others.