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Bacteria & Food Poisoning
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Bacteria & Food Poisoning

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    Bacteria & Food Poisoning Bacteria & Food Poisoning Presentation Transcript

    • BACTERIA & FOOD POISONING By Lynnie F. Soropia
    • Restaurant and other institutional chefs, home cooks and anyone else involved in the preparation of food must be vigilant in their war on the bacteria that cause food poisoning. And all eaters must be aware of potential problems. Unfortunately, bacteria can contaminate food without making their presence known — until it's too late.
    • Campylobacter I can cause severe Jejuni gastrointestinal upset that lasts a week or more. I like to stay in raw poultry and meat, unpasteurized milk. Preventives: Use pasteurized milk only; cook poultry well done and red meat until it shows the merest tinge of pink in the center (160°F. on a meat thermometer). Hamburger and meat loaves should be brown clear through. Also, keep counters, cutting boards and implements scrupulously clean, and wash hands well after handling raw meat or poultry.
    • Clostridium botulinum The bacterium itself doesn't kill, but the toxin it produces causes the deadly botulism Bacterial source: Improperly canned low-acid foods (soups; vegetables such as peas, beans and corn; ripe olives; tuna; liver pâté), also hams, luncheon meats, shellfish, sausage, smoked and salted fish. Preventives:If you doubt the safety of a particular food or can of food, get rid of it immediately
    • Clostridium perfringens Call me cafeteria bug, I am responsible for about 10 percent of all cases of food poisoning. I like to stay in perishable foods, especially large batches of meat or poultry left at room temperature for longer than two hours. Preventives: Keep cold foods cold and hot foods hot. When refrigerating large batches of hot food, divide among small containers so the food will chill fast.
    • Escherichia coli The culprit behind a hemorrhagic form of food poisoning that began appearing in the early 1980s Bacterial source: Unpasteurized milk, undercooked meats(particularly hamburgers and all-beef hotdogs). Preventives: Handle raw meats carefully and cook them thoroughly
    • Salmonella Bacterial source: Raw or undercooked poultry and eggs; raw milk and dairy products; raw or undercooked meats and shrimp; and, finally, untidy cooking procedures. Preventives: Rinse poultry, meat and shrimp well in cold water before you cook them. Cook meat to an internal temperature of 160°F. or more.
    • Shigella The medical name for the dysentery this pathogen causes is shigellosis Bacterial source: Dairy products; poultry; potato, pasta Preventives: Keeping and other bland salads. the cook and kitchen Contaminated by careless squeaky clean; also cooks or handlers, food, if not refrigerating all refrigerated, allows shigella to perishables promptly grow, and outbreaks of and properly. shigellosis will surely follow.
    • Staphylococcus aureus The " turista bug" that so often plagues travelers Bacterial source: Preventives: Meats, poultry, Keep hot foods egg products, hissing hot, cold cream-filled cakes foods icy cold. and pastries, Also, thaw gelatins, cream frozen food in sauces, creamed the refrigerator, foods and bland never at room salads that are temperature. allowed to stand Finally, too long at room refrigerate temperature leftovers ASAP.
    • Vibrio vulnificus What it is: This microbe lives in coastal waters and in warm weather can infect seafood People at greatest risk are those with weakened immune systems, scanty stomach acid or liver problems. The best preventive? Avoid raw fish or shellfish taken in summer from shallow inshore waters.
    • Prevention ► The first step in preventing food poisoning is to assume that all foods may cause food-borne illness. Follow these steps to prevent food poisoning: ► Wash hands, food preparation surfaces and utensils thoroughly before and after handling raw foods to prevent recontamination of cooked foods. ► Keep refrigerated foods below 10 degrees C. ► Serve hot foods immediately or keep them heated above 65 degrees C. ► Divide large volumes of food into small portions for rapid cooling in the refrigerator. Hot, bulky foods in the refrigerator can raise the temperature of foods already cooled. ► Remember the danger zone is between 10 degrees C and 65 degrees C. ► Follow approved home-canning procedures. ► When in doubt, throw it out
    • Always remember… PREVENTION IS BETTER THAN CURE Thank you…