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Foodborne Illness

Learn about it and prevent it!

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Foodborne Illness

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Presented By:

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  • Identify physical, chemical, and biological hazards.
  • Identify characteristics and examples of potentially hazardous foods.
  • List the names and characteristics of bacteria and viruses common in foodborne illness.

To educate on the different types of foodborne illnesses and their prevention.

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Foodborne Illness

Purpose:

Objectives:

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WHY DOES IT MATTER?

  • Affects millions and causes thousands of deaths each year
  • Estimated total economic impact ~$17.6 billion/year*
  • Foodborne illness can result in legal action and damaged reputation

IT COULD COST YOU YOUR JOB!

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Foodborne Illness

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WHY THE INCREASED RISK?

The US population is over 329,000,000 and yearly, each person consumes:

  • 73 pounds of poultry
  • 415 pounds of vegetables
  • 273 pounds of fresh fruit
  • 110 pounds of red meat
  • 31 pounds of milk and cream

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WHY THE INCREASED RISK?

  • Increases in imported food
  • Changes in livestock production
  • Increase in eating away from home
  • Greater demand for food choices
  • Natural and organic foods without preservatives are more available

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WHO IS MOST VULNERABLE?

  • Infants and children
  • Elderly
  • Pregnant women
  • People with weakened immune systems
    • Cancer, HIV/AIDS, etc.

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TYPES OF HAZARDS

  • Physical
  • Chemical
  • Biological

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TYPES OF HAZARDS

Physical hazards include:

  • Glass
  • Toothpicks
  • Non-edible garnishes
  • Metal Shavings
  • Nails/Staples

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TYPES OF HAZARDS

Chemical hazards include:

  • Natural:
    • Fish
    • Plant
  • Added:
    • Pesticides
    • Toxic Metals
    • Food Service Chemicals

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TYPES OF HAZARDS

Biological hazards include:

  • Bacteria
  • Viruses
  • Parasites
  • Fungi

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WHAT DOES BACTERIA NEED TO GROW?

Biological hazards include:

  • Bacteria
  • Viruses
  • Parasites
  • Fungi

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MOST COMMON VIRAL & BACTERIAL HAZARDS

The “Big 5”

  • Salmonellosis
  • Escherichia coli 0157:H7
  • Norovirus
  • Shigella
  • Hepatitis A

Others:

  • Listeriosis
  • Camplyobacteriosis
  • Botulism
  • Staphylococcus Aureus

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SALMONELLOSIS

  • Onset Time: 6-48 hours
  • Symptoms: Abdominal pain, headache, nausea, vomiting, fever, diarrhea
  • Foods: **Poultry**, eggs, produce, milk & dairy products, and custards
  • Prevention: Cook poultry to 165ºF, Avoid cross-contamination

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ESCHERICHIA COLI

  • Onset Time: 3-8 days
  • Symptoms: Diarrhea, severe abdominal cramps and pain, vomiting
  • Foods: Undercooked ground beef, imported cheeses, unpasteurized milk and apple cider/juice, lettuce, contaminated water
  • Prevention: Cook ground beef to 155°F, Avoid cross-contamination

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NOROVIRUS

  • Onset Time: Within a few hours of contact, very contagious
  • Symptoms: Vomiting, diarrhea, nausea, abdominal cramps (no fever)
  • Foods: Ready-to-eat (RTE) foods, contaminated shellfish
  • Prevention: Wash hands, keep sick employees home, do not touch RTE foods with bare hands

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SHIGELLA

  • Onset Time: 12-50 hours
  • Symptoms: Diarrhea, abdominal pain, cramps, fever
  • Foods: Salads (potato, tuna, chicken, etc.), raw vegetables, milk/milk products and poultry
  • Prevention: Wash hands, control insects and flies inside and outside the foodservice establishment

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HEPATITIS A

  • Onset Time: 15-50 days
  • Symptoms: Abdominal cramps, fever (mild), general weakness, nausea, jaundice
  • Foods: Ready-to-eat (RTE) foods, contaminated shellfish
  • Prevention: Wash hands, do not touch RTE foods with bare hands

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LISTERIOSIS

  • Onset Time: 1 day to 3 weeks
  • Symptoms: Nausea, vomiting, fever, headache, chills, backache
  • Foods: Chilled, prepared, ready-to-eat foods, unpasteurized milk & soft cheeses, poultry, meat, and seafood
  • Prevention: Cook foods to proper temperatures, avoid cross-contamination, throw out products that have passed the expiration date

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CAMPLYOBACTERIOSIS

  • Onset Time: 1-10 days
  • Symptoms: Diarrhea, fever, nausea, vomiting, abdominal pain, headache
  • Foods: Unpasteurized milk and dairy products, raw poultry, contaminated water
  • Prevention: Cook foods to proper �temperature, pasteurize milk, consume safe water, �avoid cross-contamination

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BOTULISM

  • Onset Time: 4 hours to 8 days
  • Symptoms: Vomiting, constipation, diarrhea, fatigue, weakness, vertigo, blurred vision, dry mouth, paralysis
  • Foods: Canned foods, foods under-processed or temperature abused, sous vide products, produce
  • Prevention: Do not use home-canned products, use time/temperature control for sous vide products

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STAPHYLOCOCCUS AUREUS

  • Onset Time: Rapid-Acute
  • Symptoms: Nausea, vomiting, abdominal cramps
  • Foods: Salads (egg, tuna, chicken, macaroni, etc.), deli meats
  • Prevention: Wash hands, covering wounds on hands/arms, hold and reheat food at correct temperatures

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WHAT DOES BACTERIA NEED TO GROW?

  • Food
  • Acidity
  • Time

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  • Temperature
  • Oxygen
  • Moisture

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WHAT DOES BACTERIA NEED TO GROW?

Time and Temperature Controlled for Safety (TCS)

TCS foods is a new term for potentially hazardous foods

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DID YOU KNOW?

Once you put the knife through a melon or tomato, any bacteria that was on the outside of the product has now traveled to the inside of the product (even if the product has�been washed)

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WHAT DOES BACTERIA NEED TO GROW?

TCS Foods include:

  • Milk products
  • Whole eggs
  • Meats
  • Poultry
  • Fish
  • Shellfish
  • Cooked rice
  • Sliced melons
  • Cut tomatoes
  • Cut leafy greens
  • Cooked potatoes
  • Tofu and other soy food
  • Plant foods that have�been heated
  • Raw seeds and sprouts
  • Untreated garlic-and-oil mixtures

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WHAT DOES BACTERIA NEED TO GROW?

Acidity (pH)

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Most bacteria will not grow at a pH level below 4.6.

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WHAT DOES BACTERIA NEED TO GROW?

Time

Bacteria needs time to grow, especially if it is in the temperature danger zone.

Temperature

Bacteria grows most rapidly in the danger zone.

  • Danger Zone: 41° - 135°F

Oxygen

Bacteria can grow aerobically or anaerobically.

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WHAT DOES BACTERIA NEED TO GROW?

Moisture

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Pathogens will not grow at a water activity level below 0.86.

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PREVENTION

DEPENDS ON YOU!

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Thank you.

If you have questions,

Please contact the Nutrition Resource Center at:

1.800.968.4426

nrc@gfs.com

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