5. Food Borne Illness
ï±When certain disease-causing bacteria or pathogens contaminate food, they
can cause food borne illness, often called âfood poisoningâ.
ï§ Foods that are contaminated may not look, taste or smell any different from
foods that are safe to eat.
ï§ Salmonella,
ï§ Campylobacter
ï§ Escherichia coli (E. coli)
6. Food Contaminate by Bacterial
ï±Bacteria grow and multiply on some types of food more easily than on
others.
ï§ The types of foods which bacteria prefer include:
ï§ Meat
ï§ Poultry
ï§ Dairy Products
ï§ Eggs
ï§ Seafood
ï§ Cooked rice
ï§ Prepared Fruit and
ï§ Potato Salads.
7. Causes of Food Borne Illness
ï±Food borne Illness is typically caused by
ï§ Micro-organisms & their toxins
ï§ In addition to microscopic foodborne pathogens, such as
ï§ Bacteria
ï§ Viruses
ï§ Fungi
ï§ Parasites
ï§ Toxic contaminants, such as
ï§ Heavy Metals
ï§ Chemicals
ï§ Pesticides.
8. ï§ Toxic substances present in food naturally
ï§ Toxic Mushrooms
ï§ Plants
ï§ Fish
ï§ Shellfish.
(CONT...)
9. ï±The following conditions may be responsible for a foodborne
illness:
ï§ not cooking food thoroughly (particularly meat and meat products);
ï§ not storing food that needs to be chilled at below 5 °C correctly;
ï§ keeping cooked food unrefrigerated for more than an hour;
ï§ eating food that has been touched by someone with diarrhoea and vomiting;
and
ï§ cross-contamination, such as placing cooked food on a plate that had raw
meat.
Food Borne Illnesses occurances
10. Risk Factors of Food Bornes Illness
ï§ Some people are at a higher risk for developing food borne illness.
ï§ These include :
ï§ Pregnant Women
ï§ Young Children
ï§ Older Adults,
ï§ and people with Weakened Immune Systems.
11. Tips for preventing Food Borne Illnesses
ï±A few simple actions can cut the likelihood of foodborne illness drastically!
ïPlease follow WHOâs Five keys to safer food;
1. Keep clean
ï§ Thoroughly wash raw fruits and vegetables with tap water.
ï§ Keep clean hands, kitchen and chopping board all the time.
2. Separate raw and cooked food
ï§ Do not mix raw food and ready-to-eat food.
ï§ Do not mix raw meat, fish and raw vegetables.
3. Cook thoroughly
ï§ Thoroughly cook all meat, poultry and seafood, especially shellfish.
ï§ Reheat all leftovers until they are steaming hot
12. (CONT...)
4. Keep food at safe temperatures
ï§Refrigerate cooked food within two hours of preparation.
ï§Never defrost food at room temperature. Defrost frozen food in the refrigerator, cold
water or in the microwave.
5. Use safe water and raw materials
ï§Use safe drinking water for food preparation.
ï§Check use-by dates and labels while buying packed food
14. Salmonella
ï±Salmonella infection, caused by
ï§ a gram-negative rod-shaped bacterium
ï±Salmonella infections has been seen on Contaminated
ï§ Pot Pies
ï§ Peanut Btter
ï§ Raw Tomatoes
ï§ Fruit Salad
15. Salmonella (CONT...)
ï±Salmonella Bacteria Inhabit
ï§ Intestinal tracts of
ï§ Human beings and
ï§ Animals
ï§ Birds and contact with animal feces
ï±Human Iinfection is usually caused by
ï§ infected animals, such as reptiles.
ï§ Raw Animal Products that may harbor Salmonella, such as
ï§ Raw Eggs,
ï§ Undercooked Chicken
ï§ Beef
16. Salmonella (CONT...)
ï±Salmonella Symptoms
ï§ Fever,
ï§ Abdominal Pain
ï§ Diarrhea
ï§ Occur between 12 and 72 hours after ingestion of contaminated foods.
ï§ Although any food can be contaminated with Salmonella, complete cooking
kills the bacterium.
ï§ Salmonella enterica bacteria occur in more than 2,500 pathogenic serotypes
17. Campylobacteriosis
ï±Potential Source
ï§ Raw poultry, meat, and unpasteurized milk.
ï§ This bacteria is found on poultry, cattle and sheep and can contaminate the
meat and milk of these animals
ï± Symptoms
ï§ usually start 2-5 days after eating.
ï§ Symptoms include
ï§ diarrhea,
ï§ abdominal cramping,
ï§ fever, and
ï§ sometimes bloody stools.
18. Campylobacteriosis (CONT...)
ï± Prevention:
ï§ Cook meats to appropriate internal temperatures:
ï§ Ground Meats (Beef, Pork, Lamb) - 155° F
ï§ Whole cuts of Beef, Pork, Lamb, & Veal - 145° F
ï§ All Poultry (whole or ground) - 165 F
ï§ Reheating leftovers - 165° F
19. Escherichia Coli (E-Coli)
ï±Sources:
ï§ raw/undercooked beef,
ï§ especially hamburger and
ï§ unpasteurized milk.
ï± Symptoms
ï§ nausea,
ï§ vomiting,
ï§ severe bleeding diarrhea and
ï§ abdominal cramps;
ï§ usually lasting 5-10 days.
ï§ Can cause death in children and the elderly.
20. Escherichia Coli (CONT...)
ï± Prevention
ï§ Thoroughly cook ground beef
ï§ Avoid unpasteurized milk
ï§ Wash hands carefully
ï§ Wash fruits and vegetables thoroughly, especially those that will not be
cooked.
21. Hepatitis A- Virus
ï±Sources:
ï§ Oral fecal contact
â when hands are not washed thoroughly after using the restroom,
ï§ Shell fish in sewer polluted waters.
ï±Symptoms
ï§ appetite loss,
ï§ nausea,
ï§ vomiting and
ï§ fever.
ï§ After 3-10 days patients can develop jaundice and can lead to liver
damage.
22. Hepatitis A- Virus (CONT...)
ï± Prevention:
ï§ Practice good hygiene
ï§ Thoroughly wash your hands often to help protect yourself from infection.
ï§ Wash after using the toilet, before preparing food or eating, and after changing a
child's diaper.
ï§ Also, don't share towels, eating utensils or toothbrushes.
ï§ The hepatitis A vaccine can prevent infection with the virus.