Food Safety is for Everyone, Module 1: Foodborne Illness

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This module is for use by community educators. Its appropriate for teaching groups of consumers or those that cook for others such as religous institutions. The guidelines within are for consumers, not for commercial food servce.

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Food Safety is for Everyone, Module 1: Foodborne Illness

  1. 1. Food Safety is for Everyone Module One Written and developed by: Lorraine Harley, Family and Consumer Sciences Educator University of Maryland Extension Calvert/Charles/St Mary’s Counties Equal Access Programs Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension
  2. 2. Foodborne illness Module 1 Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension
  3. 3. What is foodborne illness??? <ul><li>“ When a person becomes ill after ingesting contaminated foods or beverages.” </li></ul>
  4. 4. Common symptoms of foodborne illness: <ul><li>Nausea </li></ul><ul><li>Vomiting </li></ul><ul><li>Diarrhea </li></ul><ul><li>Abdominal cramping </li></ul><ul><li>Fever </li></ul><ul><li>Headache </li></ul><ul><li>Dehydration </li></ul><ul><li>Blood or pus in the stools </li></ul>
  5. 5. Estimated foodborne illness in the United States each year: 76 million people get sick 325,000 are hospitalized 5,000 deaths Centers for Disease Control and Prevention 2007
  6. 6. Foodborne illness can be caused by: <ul><li>Biological hazards (bacteria, viruses and parasites) </li></ul><ul><li>Chemical hazards (cleaning agents, toxins) </li></ul><ul><li>Physical hazards (bone, glass, </li></ul><ul><li>metal, false fingernails, plastics) </li></ul><ul><li>Parasites </li></ul>
  7. 7. Causative agents implicated in foodborne illness Bacteria 90% Viruses 6% Chemical 2% Parasites 1%
  8. 8. Bacterial growth <ul><li>Bacteria multiply rapidly by dividing: </li></ul><ul><li>1,2,4,8,16,32,64…etc. </li></ul>
  9. 9. Sources of Foodborne Disease Outbreaks
  10. 10. Most at risk populations: <ul><li>Infants and young children </li></ul><ul><li>Older adults </li></ul>
  11. 11. Most at risk populations continued…. <ul><li>Pregnant women </li></ul><ul><li>Immunocompromised populations </li></ul>
  12. 12. Sources of foodborne illness <ul><li>Foodhandlers </li></ul>
  13. 13. Sources of foodborne illness <ul><li>Contaminates in: </li></ul><ul><li>air, water, soil and fresh manure </li></ul>
  14. 14. Sources of foodborne illness <ul><li>Food contact surfaces </li></ul><ul><li>Animals, insects, rodents </li></ul>
  15. 15. Foods most associated with foodborne illness… <ul><li>Raw foods of animal origin </li></ul>
  16. 16. Foods associated with foodborne illness continued… <ul><li>Raw and undercooked shellfish </li></ul>
  17. 17. Foods associated with foodborne illness continued…Fruits and vegetables
  18. 18. Foods most associated with foodborne illness continued… <ul><li>Alfalfa sprouts and raw sprouts </li></ul><ul><li>Unpasteurized milk, fruit and juice </li></ul>
  19. 19. A few facts about foodborne illness: <ul><li>Common </li></ul><ul><li>Under reported </li></ul><ul><li>It contributes to many cases of sickness and death each year </li></ul>
  20. 20. Facts about foodborne illness continued… <ul><li>It is very costly $$$$$ </li></ul>
  21. 21. Facts about foodborne illness continued… <ul><li>It can destroy the reputation of a food establishment </li></ul>
  22. 22. Why are we hearing so much about foodborne illness now? <ul><li>A growing problem: </li></ul><ul><li>Increase in foodborne pathogens </li></ul><ul><li>Antibiotic resistant pathogens </li></ul><ul><li>Better methods of detection and identification </li></ul>
  23. 23. Why are we hearing so much about foodborne illness? Continued… <ul><li>More centralized food distribution </li></ul>
  24. 24. Why are we hearing so much about foodborne illness continued… <ul><li>Globalization </li></ul>
  25. 25. Why are we hearing so much about foodborne illness Continued… <ul><li>Change in consumer demographics </li></ul><ul><li>Human behavior </li></ul>
  26. 26. Why are we hearing so much about foodborne illness continued… <ul><li>Education </li></ul><ul><li>Schools/home </li></ul><ul><li>Travel </li></ul>
  27. 27. Other important causes of foodborne illness: <ul><li>Poor personal hygiene </li></ul><ul><li>Cross contamination </li></ul><ul><li>Temperature abuse </li></ul>Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension
  28. 28. To Learn More: <ul><li>http://www.fsis.usda.gov/Fact_Sheets/ </li></ul><ul><li>p://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm </li></ul><ul><li>www.cdc.gov </li></ul>Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension

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