8/20/16. Causes and Sources. Food borne Illnesses. Conditions for growth. Food-Borne Illnesses. YOPI s. Types of food borne illnesses

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1 Causes and Sources Food borne Illnesses Caused by eating contaminated food. Sources include bacteria, viruses and parasites which have produced poisonous toxins (microbes-too small to be seen by the naked eye). FYI-Some bacteria are actually eatable and good for us like the bacteria that are found in yogurt and cheese. Conditions for growth Conditions for greatest bacterial growth include: Food-they prefer high protein foods (meat/milk) Moisture-even a little bit aids growth! Time-bacteria doubles every 20 minutes and risky foods left at room temperature for more than 2 hours should be discarded Warmth-they multiply more rapidly between 40 and 140 F. (Actual restaurant numbers = 41 F and 135 F) Food-Borne Illnesses According to the CDC, 1 in 6 Americans get sick by consuming contaminated food or beverages Usually mistaken for the flu since many symptoms are flu-like: fever, headache, digestive trauma, etc. Food will often look and smell normal. They may not always have off-odors or offflavors. YOPI s There are certain population groups that are the most vulnerable when it comes to FBI s. They spell the acronym YOPI : YOUNG OLD PREGNANT IMMUNE COMPROMISED Types of food borne illnesses 1

2 Botulism Source - Improperly canned foods, specifically low-acid foods like vegetables and meats. It can become airborne and inhaled. Symptoms - Affects the nerves which produces muscle weakness, double vision, droopy eyes, dry mouth, slurred speech and ultimately suffocation FATAL. Prevention - Can foods properly; don t eat from damaged or bulging cans. Staphylococci AKA STAPH : Source - Human mucous (boils, pimples, throat infections, coughing, sneezing, open cuts and sores etc.) contact to food sources. Symptoms - Flu-like-diarrhea, cramps, abdominal pain within 3-8 hours infected area and before touching food. E-COli Source - Spread by air from soil, ground and fecal matter (usually cow) to food sources. Usually found in undercooked ground beef (from a cow), unpasteurized milk, fruit juices, fresh fruits and veggies. Symptoms - Flu-like including bloody diarrhea potentially infected sources and cook meats to high enough temperature (will kill the bacteria) Hepatitis A Virus Source - Toxin from fecal (poop) matter transferred by human contact usually through improper hand washing. Symptoms - Flu-like, but also attacks liver which may cause a yellowish look to the skin called jaundice. Prevention Wash your hands!!!!! Salmonella Source - Often found in fresh/raw poultry and eggs. Symptoms - Flu-like including abdominal cramping. Prevention - Wash hands after contact with potentially infected sources, cook foods properly and avoid crosscontamination. Norovirus Virus Source - Often found in raw produce, contaminated water and foods that are not reheated after contact with an infected handler Symptoms - Flu-like caused by an inflamed stomach and/or intestines. potentially infected sources; cook foods properly and avoid cross-contamination 2

3 Clostridium Perfringens Source Meats, poultry, gravy, dried or precooked foods, time/temperature abused foods not heated or cooled properly. Symptoms Diarrhea and abdominal cramping only. Prevention Cool foods quickly and properly. Reheat foods to appropriate temps and keep them there. Campylobacter SSP Source - Often found in raw/undercooked poultry, unpasteurized milk and contaminated water. Symptoms - Flu-like including abdominal cramping. potentially infected sources, cook foods properly and avoid cross-contamination. Cross-Contamination REMEMBER: Keep HOT foods HOT and COLD foods COLD! The transfer of harmful bacteria from one food source to another, or bacteria transferred to food from another source such as hands or cooking equipment. Example: Placing food on a plate that previously contained raw meat OR using the same knife to cut raw chicken and lettuce without sanitizing in between. To avoid: ALWAYS wash hands, cutting boards, plates etc. with hot soapy water after they come in contact with raw meat, poultry or seafood. Danger Zone = 40 F to 140 F (Restaurant Requirements = 41 F to 135 F) Foods should not be in the danger zone for more than 2 hours!! (Restaurant industry = 4 hours WHY?) When in doubt, throw it out!! Foods that require Time or Temperature Controls for Safety are called TCS foods These types allow more microbe/pathogen growth Milk/dairy, meats, eggs, poultry, seafood, cooked potatoes/rice, beans, and veggies, sliced melons, tomatoes and lettuce. Food safety Keep freezer temperature at 0 F or colder. Bacteria in food simply slows down its growth when it is cooled or frozen. Only heat can kill bacteria. Keep refrigerators below 40 F. Thaw foods safely: NEVER AT ROOM TEMP In a sink of cold water changed out at least every 30 min. Thaw in microwave if using immediately. Safest way = refrigerator for 2-3 days. 3

4 Meats should always be cooked thoroughly to avoid food borne illnesses. Always use a thermometer to check the internal temperatures Seafood, beef, veal, lamb and pork: 145 degrees Ground meats (pork, beef, veal, lamb): 155 degrees All poultry (whole or ground): 165 degrees Always heat, reheat or serve foods at 165 degrees Personal Cover or tie back hair before working with food. Wear appropriate clean clothing and an apron. Wash hands with hot, soapy water for at least 20 seconds. Wash them after using the restroom, sneezing/coughing, changing diapers etc. Wash them before and after handling raw meat, poultry or eggs Personal Wash hands and then put on snug fitting gloves if you have a cut or open sores on your hands. Single-use gloves should be used when handling food and changed when dirty or torn. sanitation Work surfaces should be cleaned/disinfected frequently Taste foods using a clean spoon and use spoon only once. Reduce pest/insects by avoiding crumbs/spills and keeping staples (flour, sugar, etc.) in airtight containers. Always use cleaners and sanitizers according to manufacturer s directions (Clean, Rinse, Sanitize, and Air Dry) Dispose of garbage properly and wash inside containers frequently (away from food sources.) Utensil Storage: At least 6 inches above the floor Glasses/cups face down Utensils with handles up 4

5 Wash dishes properly: Scrape off excess food Rinse Wash in hot water and in the following order: glassware, silverware, plates/bowls and then pots/pans Rinse in hot water Air dry, if possible Other dishwashing techniques 3 sink method: Other dishwashing techniques Using a dish machine Scrape, rinse and soak items before washing Never overload racks and use correct rack for what you are washing Rewash dirty items if needed Air dry all items 5