This document discusses food poisoning. It defines food poisoning as any illness resulting from eating contaminated food. Common symptoms of food poisoning include stomach ache, cramps, nausea, vomiting, diarrhea and fever. Bacteria are usually the cause, especially eight pathogens like Salmonella and E. coli. Everyone is at risk but young, old, pregnant and immunocompromised individuals face higher risks. To protect oneself, people should wash hands and surfaces, separate raw and cooked foods, cook foods thoroughly, and refrigerate foods properly.

1. Is Your Food Safe?
New Era Interactive English Book 3 Unit 4

2. Food Poisoning
• What is food poisoning?
– Any illness that results from eating contaminated food

3. Food Poisoning
• What are the symptoms of food poisoning?
– Stomach ache
– Abdominal cramps
– Nausea and vomiting
– Diarrhea
– Fever
– Dehydration

4. Food Poisoning
• What causes food poisoning?
– Harmful bacteria* are the most common cause of food
poisoning, but other causes include viruses, parasites,
and toxins
– 8 known pathogens account for the majority of food
poisoning outbreaks: Salmonella(沙门氏菌), Listeria(李斯
特菌), Clostridium perfringens(产气荚膜梭状芽胞杆菌),
Campylobacter(空肠弯曲菌), Staphylococcus aureus(金黄色
葡萄球菌), E. coli(大肠杆菌), Toxoplasma gondii(弓形虫) and
Norovirus(诺沃克病毒感染).

5. Food Poisoning
• Who is at risk of food poisoning?
– Everyone has some risk of getting food poisoning
but higher risk groups include babies, the elderly,
pregnant women, and those with weak immune
systems

6. • How can you protect yourself from food
poisoning?
• 4 simple steps
– Wash
– Separate
– Cook
– Refrigerate
Food Poisoning

7. Wash hands
for at least 20
seconds
Wash surfaces,
cutting boards,
dishes, and
utensils
Wash produce
under running
water

8. 不要交叉污染
Use separate
cutting boards,
plates and
utensils
Separate raw
meat and eggs
from read-t0-eat
foods

9. Cook to a high
enough internal
temperature
(above 140 ˚F)
Keep food out of
the danger zone
40˚F – 140˚F
4˚C – 60˚C
Reheat leftovers
to a high enough
internal
temperature

10. Refrigerating
foods slows the
growth of harmful
bacteria
Thaw and
marinate foods in
the refrigerator
Throw away
expired foods

12. How can you tell if food has gone bad?
• People used to rely on their senses of sight,
smell and touch to tell if food had gone bad.
• Unfortunately human senses cannot detect
dangerous organisms until after the food has
started to decay.

13. What Was It?
a. walnuts
b. peaches
c. potatoes
d. raspberries

14. What Was It?
a. strawberry
b. tomato
c. pepperoni
d. red pepper

15. What Was It?
a. fish
b. onion
c. lemon
d. pineapple

16. What Was It?
a. eggs
b. apricots
c. pizza
d. pie

17. What Was It?
a. strawberries
b. tomatoes
c. radishes
d. beef

18. Vocabulary
• Study the new words
• Listen and repeat

19. Now You Read
• Read “Microbes and Food Safety”
• Write down any questions you have
• Expressions
• Footnotes

20. Language Learning Strategy
• Problem – Solution pattern
• Apply the strategy (paras 6-7)
– Problem:
• Live disease causing organisms are often found in raw meats
– Solution 1:
• Thorough cooking is necessary to make meat safe
– Solution 2:
• Hazard Analysis Critical Control Point plan (HACCP)