Food Safety is for Everyone, Module 1: Foodborne Illness
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Transcript of Food Safety is for Everyone, Module 1: Foodborne Illness
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Food Safety is for Everyone
Module OneWritten 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
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Foodborne illness
Module 1
Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator,
University of Maryland Extension
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What is foodborne illness???
“When a person becomes ill after ingesting contaminated foods or beverages.”
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Common symptoms of foodborne illness:
Nausea Vomiting Diarrhea Abdominal cramping Fever Headache Dehydration Blood or pus in the stools
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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
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Foodborne illness can be caused by:
Biological hazards (bacteria, viruses and parasites)
Chemical hazards (cleaning agents, toxins)
Physical hazards (bone, glass, metal, false fingernails, plastics) Parasites
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Causative agents implicated in foodborne illness
Bacteria 90%
Viruses 6%
Chemical 2%
Parasites 1%
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Bacterial growth
Bacteria multiply rapidly by dividing:
1,2,4,8,16,32,64…etc.
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Sources of Foodborne Disease Outbreaks
52%
18%
4%4%
22% RestaurantHomeSchoolsUnknownOther Sources
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Most at risk populations:
Infants and young children
Older adults
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Most at risk populations continued….
Pregnant women
Immunocompromised populations
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Sources of foodborne illness
Foodhandlers
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Sources of foodborne illness
Contaminates in:
air, water, soil and fresh manure
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Sources of foodborne illness
Food contact surfaces
Animals, insects, rodents
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Foods most associated with foodborne illness…
Raw foods of animal origin
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Foods associated with foodborne illness continued…
Raw and undercooked shellfish
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Foods associated with foodborne illness continued…Fruits and vegetables
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Foods most associated with foodborne illness continued…
Alfalfa sprouts and raw sprouts
Unpasteurized milk, fruit and juice
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A few facts about foodborne illness:
Common
Under reported
It contributes to many cases of sickness and death each year
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Facts about foodborne illness continued…
It is very costly $$$$$
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Facts about foodborne illness continued…
It can destroy the reputation of a food establishment
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Why are we hearing so much about foodborne illness now?
A growing problem: Increase in foodborne pathogens Antibiotic resistant pathogens Better methods of detection and identification
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Why are we hearing so much about foodborne illness? Continued…
More centralized food distribution
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Why are we hearing so much about foodborne illness continued…
Globalization
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Why are we hearing so much about foodborne illness Continued…
Change in consumer demographics
Human behavior
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Why are we hearing so much about foodborne illness continued…
Education Schools/home
Travel
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Other important causes of foodborne illness:
Poor personal hygieneCross contaminationTemperature abuse
Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator,
University of Maryland Extension
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To Learn More:
http://www.fsis.usda.gov/Fact_Sheets/
p://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm
www.cdc.govCopyright 2010 by Lorraine Harley,
Family and Consumer Sciences Educator, University of Maryland Extension