This document discusses the top 5 causes of foodborne illness: Salmonella, Listeria monocytogenes, Clostridium botulinum, Staphylococcus aureus, and Clostridium perfringens. It provides details on the symptoms and sources of each illness and recommends proper food handling and cooking temperatures to prevent contamination. Key advice includes thoroughly cooking all meats and poultry to 165F, refrigerating foods quickly, washing hands and surfaces often, and discarding cans that appear damaged or swollen. When in doubt, the document concludes it's best to throw food out.

1. F.B.I.
Food Borne Illness- The Big 5
6/29/2018 Joan Sousae

2. Public Enemy # 1 Salmonella
Associated with: Raw Meats, Poultry, eggs,
milk, and products that contain them
c

3. Public Enemy # 1 Salmonella
• Known hide-outs: People, Pets, Insects,
Rodents
• Symptoms: Diarrhea, vomiting, cramps 12-36
hrs after eating food containing these
bacteria

4. How to Beat em:
• 1. Cook Food Thoroughly – (165F for poultry)
(155F for other meats)2. Keep hot food above
140F when serving – and maintain it this ho3.
Keep cooking utensils and surfaces clean!
• 4. Refrigerate and cool cooked foods quickly
• 5. Reheat leftovers to 165F
• 6. Always wash hands properly before eating,
touching or preparing7. Use separate cutting
boards for vegetables, meats, and poultry
Public Enemy # 1 Salmonella

5. Public Enemy # 1 Salmonella
• Associated with: Cole slaw, unpasteurized
milk, moist cheeses, processed meats, leafy
vegetables
• Known hide-outs: found in soil, water,
humans, animals, and even in
RefrigeSymptoms: mild flu symptoms like
headaches, fever, vomiting, diarrhea

6. Public Enemy # 2 Listeria
Monocytogenes
How to Beat em:
• 1. Cook Food Thoroughly – (165F for
poultry) (155F for other meats)
• 2. Reheat frozen and refrigerated meat,
poultry and leftovers to 165F

7. Public Enemy # 3 Clostridium
Botulinum
Associated with: Improperly canned foods,
dented cans, old cans of food, oils

8. Public Enemy # 3 Clostridium
Botulinum
• Known hide-outs: Soil, water, produce, and
other foods - grows wher Symptoms:
weakness, constipation, headaches, double
vision, trouble
DEATH CAN OCCUR 12 – 36 HOURS AFTER
EATING INFECTED FOOD

9. Public Enemy # 3 Clostridium
Botulinum
How to Beat em:
• 1. If you can foods at home – sterilize jars
thoroughly, and cool quickly
• 2. Never taste food that smells foul, or is
from a can that was leaking, bulging,
bubbling, cracked or dented.

10. Public Enemy # 4 Staphylococcus
Aureus
c
• Associated with: Moist meat dishes, salads
with meat, sliced meats, potato salad, and
cream filled foods like eclairs and cake fillings
• Known hide-outs: Nasal Passages of Humans
and animals, especially from face and arms
• Symptoms: Diarrhea, Vomiting, and severe
abdominal cramps 3-8 hours after eating food
containing this bacterium

11. Public Enemy # 4 Staphylococcus
Aureus
• How to Beat em:
• 1. Wear gloves to cover cuts and abrasions on
hands when handling food
• 2. Always wash hands properly before eating,
touching or preparing raw foods
• 3. Keep cooking utensils and surfaces clean!
• 4. Refrigerate and cool cooked foods quickly
• 5. Reheat leftovers to 165F

12. Public Enemy # 5 Clostridium
Perfringens
• Associated with: High Protein foods like
Meat, Poultry, and eggs
• Known hide-outs: Soil, Sewage, Dust, Crops,
Meat, Poultry
• Symptoms: Diarrhea, Nausea, gas pain 8-24
hours after eating food containing this
bacterium

13. Public Enemy # 5 Clostridium
Perfringens
How to Beat em:
• 1. Cook Food Thoroughly – (165F for poultry)
(155F for other meats)
• 2. Keep hot food above 140F when serving – and
maintain it this hot!
• 3. Keep cooking utensils and surfaces clean!
• 4. Refrigerate and cool cooked foods quickly
• 5. Always wash hands properly before eating,
touching or preparing raw foods

14. F.B.I.
Food Borne Illness- The Big 5
WHEN IN DOUBT- THROW IT OUT!!!

15. Bleach Sanitizer
• To make a quart of solution use 1 teaspoon of
bleach with 4 cups or 1 quart of water
• To make one cup of solution use ¼ teaspoon
bleach + 1 cup water.
This solution can be used 24 hours. After that it will
lose strength and must be thrown out and mixed
again. To sanitize your cutting board, pour the
bleach mix on and let sit a few minutes. Rinse
with clean water and air dry. You may want to
wear gloves when using bleach so your hands do
not getdry and smell like chlorine.