Food Borne Illnesses. Foods & Nutrition Sci

Transcription

1 Food Borne Illnesses Foods & Nutrition Sci

2 Evaluate your BACTERIA EVERYWHERE LAB

3 Hazards in Food Safety Three types of hazards that make food unsafe: Biological Pathogens that cause illness Chemical Cleaners, sanitizers, polishes Physical Bandages, dirt, glass/metal shavings

4 Pests in Food Safety Pests can cause two types of contamination: Biological & Physical If you spot these signs, alert the manager: Droppings, nests or damage to products, packaging and the facility due to pests.

5 Conditions for Bacteria to Grow Warmth Moisture Food Time

6 Food-Borne Illness Results from eating contaminated foods containing poisonous toxins. Three microbes (PATHOGENS) that cause food-borne illness: Bacteria Viruses Fungi (Yeast and Mold)

7 A government agency that monitors the safety of the U.S. food supply.

8 NDV s= the common symptoms of most food-borne illnesses.

9 Can I get a Food-Borne Illness? Anyone could be susceptible to food-borne illness, but there are special populations of people who are most vulnerable: Y= Young (children under 5) O= Old (over age 65) P=Pregnant I=Immuno-compromised (allergies, chronic illness, etc )

10 Botulism: Sources: Improperly canned foods Honey (1 yr. olds)

11 Baby s stomachs can t handle any botulism bacteria Botulism cont. How do cans bulge? Is home canning okay? Botulism bacteria produces spores that produce toxins that causes a lot of pressure and gas inside the can.

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14 E-Coli Sources: Undercooked ground beef Un-pasteurized milk & juice Fecal matter & infected soil

15 E-Coli cont. Steak vs. Hamburger? Fecal Contaminated Soil? Unpasteurized milk and juice?

16 <Miles Apart>

17 Hepatitis A Sources: Toxins from fecal matter, usually improper hand washing

18 Salmonella Sources: Fresh poultry Raw eggs

19 Staphylococci Sources: HUMAN SOURCES (body fluids) Human skin, nose & throat; passed by not washing hands

20 Norovirus Sources: Infected Food Handler

21 Clostridium Perfringens Sources: Time & Temperature Abused Foods

22 Campylobacter SPP Sources: Unpasteurized Milk and Contaminated Water

23 Temperature Danger Zone (TDZ) Temperature range of 41*-135* Cold foods should be kept lower than 41*F and hot foods should be kept higher than 135*F Foods should not be in danger zone for more than 2 hours Foods in the TDZ for more than 4 hours should be thrown out. Temperature Control Safety (TCS) abuse is allowing food to stay in the danger zone.

24 Stopping Bacteria Heat Kills Bacteria Fridge Temp. Slows Bacteria Room Temp. (TDZ) Freezer Temp. Freezes Bacteria Promotes Bacteria

25 Danger Zone The danger zone is this ideal temperature range where bacteria thrive! We love the danger zone!

26 What areas does the Danger Zone target? Warmth Moisture Food Time

27 Always check the INTERNAL temperature of foods with a food thermometer. Always check the THICKEST part of the food.

28 Internal Temperatures to Remember! 145* Seafood, beef, lamb, veal 155* Ground meats (pork, beef, veal, lamb) 165* All poultry 165* Reheating Foods (Leftovers)

29 The DANGER ZONE 165 F=Poultry, leftovers 155 F=Ground meats 145 F=Seafood, solid cuts DANGER ZONE F 40 F and below=cold storage 0 F = Freezer temperature

30 Food Storage Refrigerators should be 40 F or below. Freezers should be 0 F below. Separate food into smaller containers to cool more rapidly. Mark and date food properly.

31 Thawing Foods In the fridge (best) for 2-3 days. Under COLD, running water. In the microwave if used immediately. As part of the cooking process. Never defrost food at room temperature. #1

32 Cross Contamination: Spread of harmful bacteria from one food to another using unsanitary practices. Raw meat or dripping juices Use of an contaminated surface Not washing hands after preparing one food and moving on to another Contaminated cooking equipment

33 Allergens Proteins that cause allergic reactions are called allergens. Cross-Contact is when one food allergen comes into contact with another food item and their proteins mix. The BIG 8 refer to the allergens that cause the most reactions: Milk, Soy, Eggs, Fish, Tree Nuts, Peanuts, Crustaceans Shellfish and Wheat.

34 Temperature Controls for Safety (TCS) Some foods have a greater risk for microbe (PATHOGEN) growth. The best way to control this growth is to control the factors of time and temperature. Foods Most At Risk: Milk/Dairy Meat Fish Eggs Poultry Shellfish Baked Potatoes Tofu Sprouts Cooked Rice Beans Vegetables Sliced Melons Tomatoes Lettuce

35 Germs in the Media _handling/ /Prime_Time_Thursday_Safe_Food_Hand ling-video.mp4

36 Create a SONG! Create a song to help you remember the concepts we just covered in class. Can be to any tune. Must incorporate the starred topics. Refer to your notes! (the starred items) You are going to sing to the class, winners will be published in my class book. THIS CAN BE USED ON YOUR TEST!! If you memorize it