Foodborne illnesses, also known as food poisoning, are caused by microbes or pathogens that contaminate food and are contracted by around 1 in 6 Americans each year. The most common foodborne illnesses are caused by bacteria like Salmonella, Listeria, Campylobacter, E. coli, and viruses like Norovirus. These pathogens can contaminate food during production, processing, or from human handling if proper prevention methods are not followed. To reduce risk of foodborne illness, especially in the summer months when bacteria multiply faster, it is important to properly clean, separate, cook, and chill foods.
This document discusses food borne diseases. It defines food borne diseases as illnesses resulting from contaminated food or water. It classifies food borne diseases into infections caused by microorganisms or intoxications caused by toxins. The document outlines various biological, chemical and physical contaminants that can cause food borne illness, including bacteria like Salmonella, viruses like norovirus, parasites like Giardia, and toxins produced by molds. It describes symptoms and food sources for common food borne diseases. The document emphasizes that food safety is important to prevent illness and ensure access to safe food for all.
Food borne illnesses are caused by consuming contaminated food or water. Bacteria, viruses, parasites, and chemicals can contaminate foods and cause over 250 known food borne diseases with common symptoms like nausea, vomiting, and diarrhea. While most illnesses are mild and short-lived, some can lead to serious complications like dehydration, hemolytic uremic syndrome, and reactive arthritis. Food borne illnesses are commonly spread through undercooked meats and seafood, raw produce, and person-to-person contact. Proper food handling, cooking, cleaning, and storage can help prevent contamination and the spread of food borne pathogens.
A food borne illness is caused by eating contaminated food containing harmful microorganisms. Microorganisms can contaminate food during production or handling if food is left in the danger zone between 4-60 degrees Celsius where bacteria multiply rapidly. Common food borne illnesses include salmonella from undercooked eggs or poultry, E. coli O157:H7 from undercooked ground beef, and norovirus often associated with raw oysters during winter months. Proper food safety practices like keeping food at safe temperatures, thoroughly cooking foods, and washing hands can help prevent contamination and illness.
This manual provides guidance to food workers on preventing foodborne illness through proper personal hygiene like frequent handwashing, maintaining safe food temperatures, and avoiding cross-contamination. It explains that germs are the most common cause of foodborne illness and outlines practices for workers to follow regarding hygiene, temperature control of potentially hazardous foods, and preventing contamination. The goal is for food workers to understand and implement these three key food safety defenses to protect customers from foodborne illness.
The document discusses food safety management and outlines key government agencies responsible for ensuring food safety such as the Department of Agriculture, Department of Health, and local government units. It also discusses various laws related to food safety in the Philippines such as the Food Safety Act of 2013 and requirements for food handlers including training certificates and medical clearances. The presentation emphasizes the importance of proper hygiene, sanitation, and hazard analysis in maintaining food safety.
Viruses are a leading cause of foodborne illness. They can contaminate food and water and be transferred from people to food or surfaces. While viruses cannot grow on food, they can grow inside a person's intestines once ingested. Hepatitis A and Norovirus are two major foodborne illnesses caused by viruses. They are commonly associated with ready-to-eat foods and shellfish from contaminated water. Prevention focuses on handwashing and keeping infected employees out of food operations.
This document discusses food and waterborne illnesses and how to prevent contamination. It provides examples of major foodborne illness outbreaks and lists many types of waterborne illnesses and their causes. It emphasizes the importance of handwashing, cooking food thoroughly, separating raw and cooked foods, and chilling and reheating foods properly to avoid foodborne illness when at home, work or deployed.
This document discusses various hazards to food safety, including biological, chemical, and physical hazards. It provides details on common foodborne illnesses caused by bacteria (such as Salmonella, E. coli, Listeria), viruses (Norovirus, Hepatitis A), and parasites (Giardia, Cryptosporidium). It also discusses chemical hazards like allergens, ciguatoxin, and shellfish toxins. The document emphasizes that in order to prevent foodborne illness, it is important to properly store, handle, and cook foods while also practicing good hygiene.
This document discusses food borne diseases. It defines food borne diseases as illnesses resulting from contaminated food or water. It classifies food borne diseases into infections caused by microorganisms or intoxications caused by toxins. The document outlines various biological, chemical and physical contaminants that can cause food borne illness, including bacteria like Salmonella, viruses like norovirus, parasites like Giardia, and toxins produced by molds. It describes symptoms and food sources for common food borne diseases. The document emphasizes that food safety is important to prevent illness and ensure access to safe food for all.
Food borne illnesses are caused by consuming contaminated food or water. Bacteria, viruses, parasites, and chemicals can contaminate foods and cause over 250 known food borne diseases with common symptoms like nausea, vomiting, and diarrhea. While most illnesses are mild and short-lived, some can lead to serious complications like dehydration, hemolytic uremic syndrome, and reactive arthritis. Food borne illnesses are commonly spread through undercooked meats and seafood, raw produce, and person-to-person contact. Proper food handling, cooking, cleaning, and storage can help prevent contamination and the spread of food borne pathogens.
A food borne illness is caused by eating contaminated food containing harmful microorganisms. Microorganisms can contaminate food during production or handling if food is left in the danger zone between 4-60 degrees Celsius where bacteria multiply rapidly. Common food borne illnesses include salmonella from undercooked eggs or poultry, E. coli O157:H7 from undercooked ground beef, and norovirus often associated with raw oysters during winter months. Proper food safety practices like keeping food at safe temperatures, thoroughly cooking foods, and washing hands can help prevent contamination and illness.
This manual provides guidance to food workers on preventing foodborne illness through proper personal hygiene like frequent handwashing, maintaining safe food temperatures, and avoiding cross-contamination. It explains that germs are the most common cause of foodborne illness and outlines practices for workers to follow regarding hygiene, temperature control of potentially hazardous foods, and preventing contamination. The goal is for food workers to understand and implement these three key food safety defenses to protect customers from foodborne illness.
The document discusses food safety management and outlines key government agencies responsible for ensuring food safety such as the Department of Agriculture, Department of Health, and local government units. It also discusses various laws related to food safety in the Philippines such as the Food Safety Act of 2013 and requirements for food handlers including training certificates and medical clearances. The presentation emphasizes the importance of proper hygiene, sanitation, and hazard analysis in maintaining food safety.
Viruses are a leading cause of foodborne illness. They can contaminate food and water and be transferred from people to food or surfaces. While viruses cannot grow on food, they can grow inside a person's intestines once ingested. Hepatitis A and Norovirus are two major foodborne illnesses caused by viruses. They are commonly associated with ready-to-eat foods and shellfish from contaminated water. Prevention focuses on handwashing and keeping infected employees out of food operations.
This document discusses food and waterborne illnesses and how to prevent contamination. It provides examples of major foodborne illness outbreaks and lists many types of waterborne illnesses and their causes. It emphasizes the importance of handwashing, cooking food thoroughly, separating raw and cooked foods, and chilling and reheating foods properly to avoid foodborne illness when at home, work or deployed.
This document discusses various hazards to food safety, including biological, chemical, and physical hazards. It provides details on common foodborne illnesses caused by bacteria (such as Salmonella, E. coli, Listeria), viruses (Norovirus, Hepatitis A), and parasites (Giardia, Cryptosporidium). It also discusses chemical hazards like allergens, ciguatoxin, and shellfish toxins. The document emphasizes that in order to prevent foodborne illness, it is important to properly store, handle, and cook foods while also practicing good hygiene.
This power point presentation was prepared for Grade 10 cookery student. May you find what you need . And may this presentation be an eye opener -- to make everything clean before you cook or eat foods.
1. The illness was likely listeriosis caused by the bacteria Listeria monocytogenes.
2. The foods implicated were hotdogs, deli meats, and meat that was not cooked properly.
3. Listeria monocytogenes can grow at refrigerated temperatures and cause illness through contaminated ready-to-eat foods like those served. Proper food handling and thorough cooking can prevent listeriosis.
This document discusses various foodborne illnesses and their causes. It provides information on common disease vectors like Salmonella, E. coli, C. botulinum, and Hepatitis A. Symptoms, food sources, and treatments are described for each. Proper food handling and sanitation are key to preventing contamination and spoilage. Common preservation methods like drying, cooling, freezing, boiling and sugaring can help extend the safe storage time of foods by inhibiting microbial growth.
This document discusses food safety and foodborne illnesses. It provides information on common foodborne pathogens and illnesses, populations at high risk, safe food handling practices, and preventing food contamination. Regulations and standards like the FDA Food Code and HACCP are described. Challenges to food safety from changes in food production and emerging pathogens are also mentioned.
presentation on food borne outbreaks. Apt for taking seminars, classes as well as can be used for spreading awareness among the public.
This presentation includes the Introduction to Food borne Outbreaks, Recent Data, Classification of food borne diseases, causes, contaminants, consequences, epidemiology, prevention & control and the Investigations of food borne outbreaks
Food borne diseases can be caused by bacteria, viruses, parasites, or toxins in contaminated food. Common foodborne illnesses include salmonellosis, campylobacteriosis, E. coli infection, shigellosis, cholera, and listeriosis. These pathogens often contaminate foods of animal origin like meat, eggs, and dairy if they are not properly refrigerated, cooked, or handled. Symptoms range from diarrhea to life-threatening conditions. Proper hygiene, sanitation, and food handling can help reduce the risk of contracting a foodborne illness.
This document discusses foodborne hazards and how to prevent foodborne illness. It identifies three main types of foodborne hazards as infections, intoxications, and toxin-mediated infections. Bacteria are the most common biological hazard and can grow rapidly in the temperature danger zone of 41-135°F if given sufficient time, moisture, food, acidity, oxygen, and temperature. Proper handling and cooking can destroy bacteria and prevent foodborne illness.
The document discusses the increasing challenge posed by zoonotic milk-borne pathogens to the growing dairy industry in Eastern Africa. Several pathogens have been isolated from milk in the region, including Brucella abortus, B. melitensis, Mycobacterium bovis, and Enterotoxigenic E. coli O157:H7. Control of these pathogens faces difficulties due to lack of disease surveillance, diagnostic capabilities, vaccines, and cooperation across social and regional levels. Traditional farming practices also present challenges for controlling diseases like brucellosis. With inadequate infrastructure and resources, minimizing milk contamination from zoonotic pathogens in Eastern Africa will be difficult without improvements in several areas.
This document provides an overview of foodborne diseases. It discusses that foodborne illness is caused by consuming contaminated food containing bacteria, viruses, parasites or toxins. Some common foodborne diseases mentioned are caused by Salmonella, E. coli, C. botulinum, and norovirus. The document also looks at types of food contamination (biological, chemical, physical), symptoms of food poisoning, and methods of prevention including proper food handling and hygiene practices.
This document discusses foodborne illness caused by bacteria, including botulism, staphylococcus food intoxication, and salmonellosis. It provides details on the causative organisms, conditions required for growth and toxin production, characteristics of the toxins produced, and symptoms of the resulting diseases. Clostridium botulinum produces a potent neurotoxin that causes botulism, while certain strains of Staphylococcus aureus produce a heat-stable enterotoxin that causes staphylococcal food poisoning. Both toxins are preformed in contaminated foods.
Food safety and foodborne diseases Grade 4 MAPEHCiara Visaya
This document discusses food safety and foodborne diseases. It outlines four key steps to food safety: clean, separate, cook, and chill. These steps are meant to prevent foodborne illnesses by proper handling, preparation, and storage of food. The document then discusses several common foodborne diseases caused by contaminated food or water, including diarrhea, typhoid fever, dysentery, amoebiasis, and food poisoning.
Food borne diseases are illnesses caused by consuming contaminated food or drink and affect the gastrointestinal tract. They can be communicable through direct or indirect contact, parasites, or airborne means. Common food borne diseases include infectious diseases like typhoid or hepatitis transmitted via microorganisms in food. Food poisoning occurs when toxins or bacteria in food make someone ill. Proper food handling and hygiene can help control food borne illnesses.
About 1 in 3 people are affected by food poisoning each year, with most cases occurring in the summer months. Food poisoning symptoms include fever, abdominal pain, diarrhea, vomiting and nausea. Food contamination can happen anywhere along the production chain from farm to fork, with undercooked meat and poultry, raw eggs, unpasteurized milk and seafood being most at risk. Basic food hygiene practices can prevent many reported cases of food poisoning caused by bacteria like Salmonella, Campylobacter, E. coli, and parasites.
Food borne diseases can be transmitted through contaminated food and water. They include hepatitis A, tuberculosis, E. coli, dysentery, and gastroenteritis. Hepatitis A affects the liver and spreads through contaminated food/water. Symptoms include jaundice, fatigue and lack of appetite. Tuberculosis commonly affects the lungs and spreads through coughing/sneezing. E. coli can cause severe cramps, bloody diarrhea and dehydration. Dysentery and gastroenteritis both cause acute diarrhea but are caused by different bacteria and parasites. Prevention involves proper hygiene, food preparation and storage, and vaccination.
This document summarizes key information about foodborne infections. It discusses Salmonella, which has over 2000 serotypes including S. typhi and S. paratyphi A, B, C. It also discusses reservoirs, transmission, clinical presentation, and prevention of various foodborne illnesses caused by Salmonella, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Clostridium botulinum, and Vibrio cholerae. General preventive measures are outlined such as proper food handling, processing, and sterilization to prevent transmission of bacteria and toxins through contaminated food and water.
Food hygiene safety course ISO Certificate Dr Cindy Heaster Carelinks Christa...Duncan Heaster
Food handling preparation hygiene safety course ISO Certificate Dr Cindy Heaster Carelinks Christadelphian Soup Kitchen Riga, latvia ISO 22000
Recommended International Code of Practice – General Principles of Food Hygiene:
CAC/RCP 1-1969, rev. 3 (1997), Amd. (1999).
Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering; CAC/RCP 39-1993.
Eiropas Parlamenta un Padomes regulas (EK) Nr. 852/2004 „Par pārtikas higiēnu”.
Eiropas Parlamenta un Padomes regula (EK) Nr. 466/2001
REGULATION (EC) No 178/2002 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety
Bacteria: single cell, microscopic organisms. Over 1,000,000 would fit on a pinhead and still not be visible to the naked eye. They are found everywhere; soil, water, air, food and on people. Bacteria produce disease either by infecting humans or by producing toxins which cause disease.
Examples: Salmonella, Clostridium perfringens, Bacillus cereus, Staphylococcus aureus, Clostridium botulinum, Campylobacter, E.coli, Shigella, Listeria.
Harmful bacteria = ‘pathogens’ and only 1% of bacteria cause food poisoning. Others cause food to rot and decay = ‘Spoilage bacteria’
Not all bacteria are harmful! E.g. Bacteria in our gut produce vitamin K, necessary for clotting, and the good bacteria on our skin stop us getting infected by pathogenic bacteria.
Break the food poisoning chain. Warmth: Most bacteria grow rapidly at body temperature (37 degrees C), but can grow between 5 and 63 degrees = danger zone. Some bacteria multiply between 0 and 20 degrees.
Moisture: All bacteria need moisture, and many dried or dehydrated foods such as milk powder, powdered eggs etc. will allow bacterial growth if they become moist. It’s therefore very important to keep dried foods dry. And also important that all cooking equipment is allowed to dry properly after use.
Parasites produce disease by taking nutrients from the host, and by taking up space (e.g. in brain). In the UK, food poisoning from parasites is rare. It is much more common in the developing world.
Toxoplasmosis is the most likely cause of parasitical food poisoning in the UK. It is caused by a parasite that is found in the digestive systems of many animals, particularly cats.
Humans can get toxoplasmosis by consuming undercooked contaminated meat or food or water contaminated with the faeces of infected cats.
Examples: Toxoplasmosis, Giardia, Fluke.
Foodborne diseases are caused by consuming contaminated food or drink. Over 250 foodborne diseases have been described, mostly caused by bacteria, viruses and parasites. The most common foodborne diseases are caused by Campylobacter, Salmonella, E. coli O157:H7, and noroviruses. Raw foods of animal origin pose the highest risk of contamination. Proper cooking and cleaning can help prevent foodborne illnesses. Thorough investigation is needed to identify the contaminated source during outbreaks to prevent future illnesses.
73120 Learning OutcomesAfter reading this chapter, .docxtarifarmarie
731
20
Learning Outcomes
After reading this chapter, you will be able to:
20.1 Distinguish between foodborne infection and
foodborne intoxication and provide an example
of each.
20.2 Summarize strategies to prevent foodborne
illness in the home and when traveling.
20.3 Describe how the food supply is protected in
the United States.
20.4 Compare the risks and benefits of food
additives and the use of hormones, antibiot-
ics, and pesticides in both traditionally and
organically grown food.
20.5 Explain what constitutes a sustainable food
system.
20.6 Compare the benefits and risks of the use of
biotechnology in our current food system.
True or False?
1. Foods that contain pathogens that
cause foodborne illness always smell bad. T/F
2. Handwashing is more effective in
preventing food contamination than using a hand sanitizer. T/F
3. A kitchen sponge is a prime environment for the breeding and spread of bacteria. T/F
4. Freezing foods kills the harmful bacteria. T/F
5. Leftovers that have been stored in the fridge for a week are safe to eat. T/F
6. As long as the expiration date hasn’t passed, packaged food is always safe to eat. T/F
7. Food additives must demonstrate a “zero risk” of cancer to human beings in order to meet FDA approval. T/F
8. A diet consisting only of locally grown foods is a sustainable diet. T/F
9. Foods grown organically that carry the USDA organic seal are free of pesticides. T/F
10. Genetically engineered foods are
plentiful in the United States. T/F
See page 773–774 for the answers.
Food Safety,
Technology, and
Sustainability
732 Chapter 20 | Food Safety, Technology, and Sustainability
What Causes Foodborne Illness?
LO 20.1 Distinguish between foodborne infection and foodborne intoxication
and provide an example of each.
Foodborne illness is any disorder caused by consuming contaminated food. It is a major
preventable public health threat worldwide. Every year in the United States, 1 in 6 Ameri-
cans (or 48 million people) experience foodborne illness, and about 128,000 are hospital-
ized.1 Foodborne illness most commonly results in gastrointestinal symptoms such as
cramps, diarrhea, and nausea and vomiting, but in extreme circumstances it can result in
death. Approximately 3,000 Americans die of foodborne illness every year.2
Pathogens and Their Toxins Cause Most Foodborne Illness
The two types of foodborne illness are infection and intoxication. Consuming foods or
beverages that are contaminated with disease-causing organisms, known as pathogens,
causes foodborne infection. Once ingested, the pathogens multiply in the GI tract and
cause illness. Pathogens commonly implicated in foodborne infection include viruses,
bacteria, molds, parasites, and prions (Table 20.1).
Eating foods contaminated with a toxin causes foodborne intoxication. Viruses
and parasites do not cause foodborne intoxication. Certain species of bacteria, however,
do secrete toxins. These include Cl.
This document discusses various foodborne illnesses, their causes, and methods of prevention. It provides an overview of common pathogens like Salmonella, E. coli, and norovirus. It then discusses the history of food safety regulations and improvements over time. Finally, it outlines prevention methods like proper food handling and cooking, hygiene practices, and the roles of government agencies in regulating food safety.
This power point presentation was prepared for Grade 10 cookery student. May you find what you need . And may this presentation be an eye opener -- to make everything clean before you cook or eat foods.
1. The illness was likely listeriosis caused by the bacteria Listeria monocytogenes.
2. The foods implicated were hotdogs, deli meats, and meat that was not cooked properly.
3. Listeria monocytogenes can grow at refrigerated temperatures and cause illness through contaminated ready-to-eat foods like those served. Proper food handling and thorough cooking can prevent listeriosis.
This document discusses various foodborne illnesses and their causes. It provides information on common disease vectors like Salmonella, E. coli, C. botulinum, and Hepatitis A. Symptoms, food sources, and treatments are described for each. Proper food handling and sanitation are key to preventing contamination and spoilage. Common preservation methods like drying, cooling, freezing, boiling and sugaring can help extend the safe storage time of foods by inhibiting microbial growth.
This document discusses food safety and foodborne illnesses. It provides information on common foodborne pathogens and illnesses, populations at high risk, safe food handling practices, and preventing food contamination. Regulations and standards like the FDA Food Code and HACCP are described. Challenges to food safety from changes in food production and emerging pathogens are also mentioned.
presentation on food borne outbreaks. Apt for taking seminars, classes as well as can be used for spreading awareness among the public.
This presentation includes the Introduction to Food borne Outbreaks, Recent Data, Classification of food borne diseases, causes, contaminants, consequences, epidemiology, prevention & control and the Investigations of food borne outbreaks
Food borne diseases can be caused by bacteria, viruses, parasites, or toxins in contaminated food. Common foodborne illnesses include salmonellosis, campylobacteriosis, E. coli infection, shigellosis, cholera, and listeriosis. These pathogens often contaminate foods of animal origin like meat, eggs, and dairy if they are not properly refrigerated, cooked, or handled. Symptoms range from diarrhea to life-threatening conditions. Proper hygiene, sanitation, and food handling can help reduce the risk of contracting a foodborne illness.
This document discusses foodborne hazards and how to prevent foodborne illness. It identifies three main types of foodborne hazards as infections, intoxications, and toxin-mediated infections. Bacteria are the most common biological hazard and can grow rapidly in the temperature danger zone of 41-135°F if given sufficient time, moisture, food, acidity, oxygen, and temperature. Proper handling and cooking can destroy bacteria and prevent foodborne illness.
The document discusses the increasing challenge posed by zoonotic milk-borne pathogens to the growing dairy industry in Eastern Africa. Several pathogens have been isolated from milk in the region, including Brucella abortus, B. melitensis, Mycobacterium bovis, and Enterotoxigenic E. coli O157:H7. Control of these pathogens faces difficulties due to lack of disease surveillance, diagnostic capabilities, vaccines, and cooperation across social and regional levels. Traditional farming practices also present challenges for controlling diseases like brucellosis. With inadequate infrastructure and resources, minimizing milk contamination from zoonotic pathogens in Eastern Africa will be difficult without improvements in several areas.
This document provides an overview of foodborne diseases. It discusses that foodborne illness is caused by consuming contaminated food containing bacteria, viruses, parasites or toxins. Some common foodborne diseases mentioned are caused by Salmonella, E. coli, C. botulinum, and norovirus. The document also looks at types of food contamination (biological, chemical, physical), symptoms of food poisoning, and methods of prevention including proper food handling and hygiene practices.
This document discusses foodborne illness caused by bacteria, including botulism, staphylococcus food intoxication, and salmonellosis. It provides details on the causative organisms, conditions required for growth and toxin production, characteristics of the toxins produced, and symptoms of the resulting diseases. Clostridium botulinum produces a potent neurotoxin that causes botulism, while certain strains of Staphylococcus aureus produce a heat-stable enterotoxin that causes staphylococcal food poisoning. Both toxins are preformed in contaminated foods.
Food safety and foodborne diseases Grade 4 MAPEHCiara Visaya
This document discusses food safety and foodborne diseases. It outlines four key steps to food safety: clean, separate, cook, and chill. These steps are meant to prevent foodborne illnesses by proper handling, preparation, and storage of food. The document then discusses several common foodborne diseases caused by contaminated food or water, including diarrhea, typhoid fever, dysentery, amoebiasis, and food poisoning.
Food borne diseases are illnesses caused by consuming contaminated food or drink and affect the gastrointestinal tract. They can be communicable through direct or indirect contact, parasites, or airborne means. Common food borne diseases include infectious diseases like typhoid or hepatitis transmitted via microorganisms in food. Food poisoning occurs when toxins or bacteria in food make someone ill. Proper food handling and hygiene can help control food borne illnesses.
About 1 in 3 people are affected by food poisoning each year, with most cases occurring in the summer months. Food poisoning symptoms include fever, abdominal pain, diarrhea, vomiting and nausea. Food contamination can happen anywhere along the production chain from farm to fork, with undercooked meat and poultry, raw eggs, unpasteurized milk and seafood being most at risk. Basic food hygiene practices can prevent many reported cases of food poisoning caused by bacteria like Salmonella, Campylobacter, E. coli, and parasites.
Food borne diseases can be transmitted through contaminated food and water. They include hepatitis A, tuberculosis, E. coli, dysentery, and gastroenteritis. Hepatitis A affects the liver and spreads through contaminated food/water. Symptoms include jaundice, fatigue and lack of appetite. Tuberculosis commonly affects the lungs and spreads through coughing/sneezing. E. coli can cause severe cramps, bloody diarrhea and dehydration. Dysentery and gastroenteritis both cause acute diarrhea but are caused by different bacteria and parasites. Prevention involves proper hygiene, food preparation and storage, and vaccination.
This document summarizes key information about foodborne infections. It discusses Salmonella, which has over 2000 serotypes including S. typhi and S. paratyphi A, B, C. It also discusses reservoirs, transmission, clinical presentation, and prevention of various foodborne illnesses caused by Salmonella, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Clostridium botulinum, and Vibrio cholerae. General preventive measures are outlined such as proper food handling, processing, and sterilization to prevent transmission of bacteria and toxins through contaminated food and water.
Food hygiene safety course ISO Certificate Dr Cindy Heaster Carelinks Christa...Duncan Heaster
Food handling preparation hygiene safety course ISO Certificate Dr Cindy Heaster Carelinks Christadelphian Soup Kitchen Riga, latvia ISO 22000
Recommended International Code of Practice – General Principles of Food Hygiene:
CAC/RCP 1-1969, rev. 3 (1997), Amd. (1999).
Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering; CAC/RCP 39-1993.
Eiropas Parlamenta un Padomes regulas (EK) Nr. 852/2004 „Par pārtikas higiēnu”.
Eiropas Parlamenta un Padomes regula (EK) Nr. 466/2001
REGULATION (EC) No 178/2002 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety
Bacteria: single cell, microscopic organisms. Over 1,000,000 would fit on a pinhead and still not be visible to the naked eye. They are found everywhere; soil, water, air, food and on people. Bacteria produce disease either by infecting humans or by producing toxins which cause disease.
Examples: Salmonella, Clostridium perfringens, Bacillus cereus, Staphylococcus aureus, Clostridium botulinum, Campylobacter, E.coli, Shigella, Listeria.
Harmful bacteria = ‘pathogens’ and only 1% of bacteria cause food poisoning. Others cause food to rot and decay = ‘Spoilage bacteria’
Not all bacteria are harmful! E.g. Bacteria in our gut produce vitamin K, necessary for clotting, and the good bacteria on our skin stop us getting infected by pathogenic bacteria.
Break the food poisoning chain. Warmth: Most bacteria grow rapidly at body temperature (37 degrees C), but can grow between 5 and 63 degrees = danger zone. Some bacteria multiply between 0 and 20 degrees.
Moisture: All bacteria need moisture, and many dried or dehydrated foods such as milk powder, powdered eggs etc. will allow bacterial growth if they become moist. It’s therefore very important to keep dried foods dry. And also important that all cooking equipment is allowed to dry properly after use.
Parasites produce disease by taking nutrients from the host, and by taking up space (e.g. in brain). In the UK, food poisoning from parasites is rare. It is much more common in the developing world.
Toxoplasmosis is the most likely cause of parasitical food poisoning in the UK. It is caused by a parasite that is found in the digestive systems of many animals, particularly cats.
Humans can get toxoplasmosis by consuming undercooked contaminated meat or food or water contaminated with the faeces of infected cats.
Examples: Toxoplasmosis, Giardia, Fluke.
Foodborne diseases are caused by consuming contaminated food or drink. Over 250 foodborne diseases have been described, mostly caused by bacteria, viruses and parasites. The most common foodborne diseases are caused by Campylobacter, Salmonella, E. coli O157:H7, and noroviruses. Raw foods of animal origin pose the highest risk of contamination. Proper cooking and cleaning can help prevent foodborne illnesses. Thorough investigation is needed to identify the contaminated source during outbreaks to prevent future illnesses.
73120 Learning OutcomesAfter reading this chapter, .docxtarifarmarie
731
20
Learning Outcomes
After reading this chapter, you will be able to:
20.1 Distinguish between foodborne infection and
foodborne intoxication and provide an example
of each.
20.2 Summarize strategies to prevent foodborne
illness in the home and when traveling.
20.3 Describe how the food supply is protected in
the United States.
20.4 Compare the risks and benefits of food
additives and the use of hormones, antibiot-
ics, and pesticides in both traditionally and
organically grown food.
20.5 Explain what constitutes a sustainable food
system.
20.6 Compare the benefits and risks of the use of
biotechnology in our current food system.
True or False?
1. Foods that contain pathogens that
cause foodborne illness always smell bad. T/F
2. Handwashing is more effective in
preventing food contamination than using a hand sanitizer. T/F
3. A kitchen sponge is a prime environment for the breeding and spread of bacteria. T/F
4. Freezing foods kills the harmful bacteria. T/F
5. Leftovers that have been stored in the fridge for a week are safe to eat. T/F
6. As long as the expiration date hasn’t passed, packaged food is always safe to eat. T/F
7. Food additives must demonstrate a “zero risk” of cancer to human beings in order to meet FDA approval. T/F
8. A diet consisting only of locally grown foods is a sustainable diet. T/F
9. Foods grown organically that carry the USDA organic seal are free of pesticides. T/F
10. Genetically engineered foods are
plentiful in the United States. T/F
See page 773–774 for the answers.
Food Safety,
Technology, and
Sustainability
732 Chapter 20 | Food Safety, Technology, and Sustainability
What Causes Foodborne Illness?
LO 20.1 Distinguish between foodborne infection and foodborne intoxication
and provide an example of each.
Foodborne illness is any disorder caused by consuming contaminated food. It is a major
preventable public health threat worldwide. Every year in the United States, 1 in 6 Ameri-
cans (or 48 million people) experience foodborne illness, and about 128,000 are hospital-
ized.1 Foodborne illness most commonly results in gastrointestinal symptoms such as
cramps, diarrhea, and nausea and vomiting, but in extreme circumstances it can result in
death. Approximately 3,000 Americans die of foodborne illness every year.2
Pathogens and Their Toxins Cause Most Foodborne Illness
The two types of foodborne illness are infection and intoxication. Consuming foods or
beverages that are contaminated with disease-causing organisms, known as pathogens,
causes foodborne infection. Once ingested, the pathogens multiply in the GI tract and
cause illness. Pathogens commonly implicated in foodborne infection include viruses,
bacteria, molds, parasites, and prions (Table 20.1).
Eating foods contaminated with a toxin causes foodborne intoxication. Viruses
and parasites do not cause foodborne intoxication. Certain species of bacteria, however,
do secrete toxins. These include Cl.
This document discusses various foodborne illnesses, their causes, and methods of prevention. It provides an overview of common pathogens like Salmonella, E. coli, and norovirus. It then discusses the history of food safety regulations and improvements over time. Finally, it outlines prevention methods like proper food handling and cooking, hygiene practices, and the roles of government agencies in regulating food safety.
This document discusses various types of food poisoning caused by bacteria and chemicals. It describes six main bacterial causes - Salmonella, Staphylococcus, Botulism, Clostridium perfringens, Bacillus cereus, and provides details about their symptoms, sources, mechanisms. It also covers differential diagnosis, investigation of outbreaks, and prevention through food sanitation, refrigeration, and hygiene practices. Surveillance of food and ongoing monitoring is important to prevent food poisoning outbreaks.
This document summarizes key information about food safety and hand hygiene. It discusses the importance of hand washing in preventing foodborne illness outbreaks. Four main food safety principles are covered: clean, separate, cook, and chill. Common foodborne pathogens like Listeria, Salmonella, E. coli and Norovirus are described. The document stresses that proper hand washing and cleaning surfaces are essential to prevent the spread of bacteria and viruses.
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This document discusses foodborne illness and food contamination. It defines foodborne illness as illness resulting from consuming contaminated food. There are three types of food contamination: physical, chemical, and biological. Improper food holding temperatures, inadequate cooking, and cross-contamination are common causes of foodborne illness. Raw foods of animal origin like meat and eggs are most at risk of contamination. Proper handwashing, cleaning surfaces, separating foods, cooking thoroughly, and refrigerating foods are key to preventing foodborne illness.
Many different disease-causing microbes or pathogens can contaminate foods, so there are many different types of foodborne illnesses.
Most foodborne diseases are infections caused by a variety of bacteria, viruses, and parasites. Other diseases are poisonings caused by harmful toxins or chemicals that have contaminated food.
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Food safety is important for the retail food industry to prevent foodborne illness. National Food Safety Week focuses on proper food handling practices like cleaning, cooking, chilling, and separating foods to avoid contamination. If food becomes contaminated with bacteria or other pathogens, it can cause foodborne illness in people. Certain groups are especially vulnerable. Maintaining proper food temperatures and hygiene practices during food preparation and storage is key to preventing foodborne disease. Ensuring food safety is also economically important for international food trade and public health.
unit 5 D. Food Sanitation.pptx for nursingAkmal Khan
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This document discusses several types of bacteria and viruses that can cause stomach infections, including E. coli, Campylobacter, Listeria, Vibrio, Toxoplasma, Salmonella, and Norovirus. It describes where each pathogen is typically found, the symptoms it causes, and precautions people can take to avoid infection, such as thoroughly cooking foods and washing hands. The key message is that following basic food safety and hygiene practices can help prevent the spread of dangerous stomach germs.
enumeration of bacteria from food borne vegetables (URBAS ASHIQ)Urbas Ashiq
Urbas Ashiq submitted a project report on enumerating bacteria from food-borne vegetables. The report discussed how bacteria commonly cause food poisoning due to improper food handling. It outlined several bacteria that often cause food-borne diseases like Campylobacter, Salmonella, E. coli, and norovirus. To prevent such diseases, the report recommended keeping food clean, separating raw and cooked food, storing food at safe temperatures, and using safe water. It also described treating food poisoning by replacing lost fluids and electrolytes.
This document provides an overview of food safety and the causes of foodborne illness. It discusses the major pathogens (bacteria, viruses, parasites) that can cause food poisoning when transmitted through food. These include Salmonella, E. coli, Norovirus, Listeria, Campylobacter, and others. The document also outlines the four key steps to prevent foodborne illness: clean, separate, cook, and chill. These practices are important to limit the growth of bacteria and prevent contamination. High-risk groups like young children, elderly, and pregnant women are more susceptible to illness.
LESSON 2- SANITATION AND SAFETY IN FOOD SERVICE.pptxKristineTrilles2
Food sanitation involves keeping food free from harmful bacteria through proper cleaning, storage, handling and preparation of food and equipment. Principles of food sanitation include ensuring clean equipment, proper food handling and storage, and regular cleaning of surfaces. Foodborne illness is caused by ingesting contaminated food or water and can be caused by bacteria like Salmonella, Staphylococcus aureus, and Listeria monocytogenes which are commonly transmitted through undercooked meats and dairy. Symptoms of foodborne illness include nausea, vomiting, diarrhea and fever.
Foodborne infections are caused by ingesting pathogenic microbes that penetrate the intestinal mucosa. The majority of foodborne illness is caused by microorganisms like bacteria, moulds and viruses. Foodborne infections can lead to complications like dehydration and HUS. Foodborne intoxication occurs when toxins produced by bacteria in food like C. botulinum, S. aureus, C. perfringens and B. cereus cause illness. Prevention methods include proper food handling and cooking practices.
The document discusses various topics related to microbes and infectious diseases. It provides information on common diseases caused by bacteria, viruses, fungi and protozoa. It discusses how microbes spread and identifies groups most at risk of infection like the elderly, young children and pregnant women. It emphasizes the importance of hand washing and cleaning surfaces to prevent spread of infection. It also addresses appropriate antibiotic use and risks of antibiotic resistance.
This document summarizes various foodborne illnesses caused by bacteria, viruses, parasites, fungi, and naturally occurring chemicals. It describes 15 major foodborne pathogens including their causative agents, symptoms, incubation periods, common food sources, and methods of prevention. Key points covered include illnesses from Clostridium botulinum, Salmonella, E. coli, Listeria, Staphylococcus, Norovirus, Giardia, Trichinella, aflatoxins, scombrotoxin, shellfish toxins, and mycotoxins. Prevention focuses on proper food handling, cooking, hygiene, and sourcing foods from reputable suppliers.
Global Medical Cures™ | Food Safety for People with Cancer
DISCLAIMER-
Global Medical Cures™ does not offer any medical advice, diagnosis, treatment or recommendations. Only your healthcare provider/physician can offer you information and recommendations for you to decide about your healthcare choices.
Global Medical Cures™ | Food Safety for People with Cancer
Summer Food Safety KC
1. P R E P A R E D B Y :
K A I T L Y N C Y M E R M A N
Summer Food Safety
2. What is a Foodborne Illness?
Also known as “food poisoning”
Costly, preventable disease caused by microbes or
pathogens that contaminate food.
1 in 6 Americans each year contract one of these
illnesses by eating contaminated foods or beverages.
CDC estimates that over 48 million people are
infected with a Foodborne illness each year, causing
128,000 hospitalizations and over 3000 deaths.
3. Foodborne illnesses
There are over 250 Foodborne diseases, most of
which are infections caused by bacteria, viruses, and
parasites found in food.
Other diseases can be caused by poisonings, which
are harmful toxins or chemicals, such that are found
in poisonous mushrooms.
4. How does food become contaminated?
Naturally, bacteria is present throughout the
environment in soil, water, and in the bodies of
people and animals.
Food can become contaminated as it is produced and
prepared.
5. •Many healthy animals contain microbes in their intestinal tracts, that can
contaminate meat products during slaughter and production.
•Fruits and vegetables can become contaminated if they are washed with
water that is contaminated with animal feces or human sewage.
•Oysters and other filter feeding shellfish can concentrate bacteria that are
naturally present in sea water, or other microbes that are present in human
sewage dumped into the sea.
Causes of illness in 1,565 single food commodity outbreaks, 2003–2008 (cdc.gov)
6. How does food become contaminated cont.
During food processing, food can become
contaminated by the humans who handle it.
Food handlers infected with a disease, who do not wash their
hands, can contaminate food sources
Cross contamination between different food sources
Fully cooked foods that come into contact with other raw foods
that contain pathogens
7. What are the most common Foodborne diseases?
Norovirus
Salmonella
Listeria
Campylobacter
E.Coli
8. Norovirus
One of the leading causes
of Foodborne illness in
the United States
Easily transmitted from
one person to another
70% of infected food
workers cause about 70%
of reported Norovirus
outbreaks from
contaminated food.
Symptoms
Inflammation of the
stomach/intestines
Vomiting, diarrhea, nausea,
stomach pain, fever,
headaches, body aches
Most people develop
symptoms within 12-48 hours
of exposure
9. Norovirus
Transmission
Highly contagious, and
anyone can become
infected
Easily transmitted by
eating foods or liquids
contaminated with the
virus
Touching contaminated
surfaces or objects
Having contact with
someone with the virus
Treatment
No specific treatment
since it is not a bacteria
and cannot be treated with
antibiotics
Dehydration is the major
concern from vomiting
and diarrhea
Drink plenty of fluids,
water, and sports drinks
that do not contain
caffeine or alcohol
10. Salmonella
One of the most common
and widely distributed
disease-causing bacteria
Over 2,500 strains of
salmonella
Many strains are antibiotic
resistant
Young children, older
adults, and people with
weakened immune systems
are most vulnerable
populations
Symptoms
Occur 12-72 hours after
infection and lasts 4-7 days
Diarrhea, vomiting, fever,
and abdominal cramps
Hospitalization may be
necessary for severe
symptoms
If it becomes invasive, the
infection will spread to the
intestines to the blood
stream, bone, joint, brain, or
nervous system which can
cause death (only 8% of
cases)
11. Salmonella
Transmission
Widely present in domestic
and wild animals, mostly
food animals (pigs, poultry,
and cattle)
This bacteria can pass
through entire food chain,
from animal feed, primary
production, and into
households and restaurants
Eating contaminated food of
animal origin
Fecal-oral transmission
Treatment
Typically clear up within
seven days with proper
hydration
At risk populations may
require antibiotics to prevent
the spread of infection
However, many types of
salmonella are antibiotic
resistant
12. Listeria
Bacterial infection
Tends to affect older
adults, pregnant women,
children, and people with
weakened immune systems
CDC estimates 1600
illnesses and 260 deaths
from Listeria have occurred
in the United States
Incidence rate in 2013 was
0.26 per 100,000 people
Symptoms
Fever and muscle aches,
diarrhea, headache, stiff
neck, loss of balance, and
convulsions
Most people diagnosed have
an invasive infection,
meaning that it spreads
beyond the gastrointestinal
tract
In pregnant women, it can
cause miscarriage, stillborn,
premature labor, or a life
threatening infection of the
newborn
13. Listeria
Transmission
Caused by the bacteria
Listeria Monocytogenes
which is commonly found
in soil and water
Animals can carry the
bacterium without
showing signs of illness
If this bacteria gets into a
factory of food production,
it can stay there for years
Eating a contaminated
food source
Treatment
At risk populations should
seek medical attention
immediately
Those who think they are
infected, but do not have
symptoms generally do
not need any treatment
Proper hydration
14. Campylobacter
Infectious disease caused
by the bacteria genus
Campylobacter
Best grown in places where
the oxygen is lower than
the amount in the
environment and
temperatures between 37
degrees and 42 degrees C
Many cases go
undiagnosed and
unreported
Affect over 1.3 million
people a year in the United
States
Symptoms
Occur within 2-5 days of
becoming infected
Diarrhea, cramping, nausea,
vomiting, abdominal pain,
and fever
Bloody diarrhea may occur
Older adults and people with
weakened immune systems
may have an invasive
infection, which spreads to
the bloodstream and may be
life threatening
15. Campylobacter
Transmission
Only takes a few
organisms to become ill
Most commonly spread
through drinking
unpasteurized milk, eating
raw or undercooked meat,
or cross contamination
Infected produce and
water sources
Eating contaminated meat
products
Fecal-oral transmission
Treatment
No formal treatment
necessary
Proper hydration
At risk populations may
need antimicrobial
therapy and antibiotics
16. Escherichia Coli (E.coli)
Bacteria that is normally
present in the intestines of
humans and animals
However, some are
pathogenic
Most common pathogenic
types are the Shiga toxin-
producing E.coli (STEC)
and E.coli 0157
Most STEC infections come
from outbreaks of E.coli
0157
Symptoms
Usually occur three days
after becoming infected
Diarrhea, cramping,
vomiting, and fever
Most people get better within
5-7 days
Some cases can be life
threatening
17. Escherichia Coli
Transmission
Consumption of
contaminated food or
water
Drinking unpasteurized
milk and unpasteurized
apple cider
Contact with infected
cattle
Fecal-oral transmission
Treatment
No specific medical
treatment
Antibiotics should not be
used to treat this illness
Proper hydration
18. Foodborne Illness in the Summer
Foodborne illnesses tend to increase during the
summer time
Microorganisms that cause disease tend to grow
faster in the warm summer months
Grow fastest at temperatures ranging from 90 to 110 degrees F
Moisture in the air also causes bacteria to grow
19. Foodborne Illness in the Summer
Given the right circumstances, harmful bacteria can
multiply quickly and can contaminate food in large
numbers
As outside activities increase during the summer
(picnics, barbeques, and camping trips) there is a
greater chance for food sources to be contaminated
without the proper food safety measures
21. CLEAN
Wash hands and surfaces often
Illness causing bacteria can live in many places in your
kitchen, including your hands, utensils, and cutting boards
Wash hands with antibacterial soap for at least 20 seconds,
scrubbing them thoroughly
Wash fruits and vegetables
22. SEPERATE
Do not cross contaminate
Separate cutting boards, plates, and utensils for
produce and meat, poultry, seafood, and eggs
Keep meat, poultry, seafood, and eggs separate from
all other foods in the refrigerator
When shopping at the grocery store, keep meat
products away from other products in the shopping
cart
23. COOK
Simply checking the color and texture is not a safe
way to tell if food is cooked all the way
Use a food thermometer to check the internal
temperatures
145 degrees for whole meats
160 degrees for ground meats
165 degrees for all poultry
During meal times, keep all foods hot and above 140
degrees while being served and eaten
24. CHILL
Illness causing bacteria can grow in foods within two
hours (one hour in the summer time), unless you
refrigerate them
Refrigerate foods that tend to spoil quickly (poultry,
meat, eggs, fruits and vegetables)
Foods in the refrigerator that have been cooled down
should be kept at 40 degrees F or below
Thaw or marinate foods in the refrigerator, never on
counter tops or in the kitchen sink
25. Food Safety Tips
Do not eat or drink foods containing raw eggs or
unpasteurized milk
If you are served undercooked meat in a restaurant,
do not hesitate to send it back to the kitchen for
further cooking
Wash hands thoroughly after coming into contact
with raw meat or poultry
26. Food Safety Tips
Avoid contact with animal or human feces
Avoid letting infants come into contact with raw
meat
Clean and disinfect surfaces thoroughly
Store ready-to-eat foods (hot dogs and deli meat)
safely, no longer than 2 weeks
27. Food Safety Tips
If you are sick, do not prepare foods for others
Avoid swallowing water when swimming in pools,
lakes, ponds, or backyard “kiddy” pools
When cooking and eating outside, store cold foods in
a ice filled cooler at 40 degrees or below
28. Report
If you believe you or someone you know is
sick due to a Foodborne illness, contact your
local Health Department.
Health departments are an important part of the food safety
system and can find out important information on what may
have made you sick
For more information, visit www.foodsafety.gov
29. References
Center for Disease Control and Prevention (2014, September 23). Foodborne Illness. Retrieved from
http://www.cdc.gov/foodsafety/facts.html
Center for Disease Control and Prevention (2015, June 8). Prevention and Education. Retrieved from
http://www.cdc.gov/foodsafety/prevention.html
United States Department of Agriculture (2013, August 7). Foodborne Illness Peaks in the Summer-
Why?. Retrieved from http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-
answers/food-safety-fact-sheets/foodborne-illness-and-disease/foodborne-illness-peaks-in-summer/