Food borne illness
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FOOD BORNE ILLNESS. From foukeffa.org Written by Teri Micke Ag Student Texas A&M. GA Ag Ed Curriculum Office To accompany the Georgia Agriculture Education Curriculum Course 02431 June, 2002. FOOD BORNE INFECTIONS. caused by ingesting a microorganism in a contaminated food

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FOOD BORNE ILLNESS

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Food borne illness

FOOD BORNE ILLNESS

From foukeffa.org

Written by Teri Micke

Ag Student Texas A&M

GA Ag Ed Curriculum Office

To accompany the Georgia Agriculture Education Curriculum

Course 02431

June, 2002


Food borne infections

FOOD BORNE INFECTIONS

  • caused by ingesting a microorganism in a contaminated food

    • food is a carrier - microbe isn’t feeding off of food

    • food is substrate and carrier - lives and reproduces in food


Food borne infections1

FOOD BORNE INFECTIONS

  • #’s may double every 20 minutes

  • takes about 12-36 hours to show symptoms

  • invade GI tract (nauseas, diarrhea)

  • no real medical treatment- “tuff it out”


Food borne intoxiants

FOOD-BORNE INTOXIANTS

  • organisms grow in food and produce toxins

  • very rapid onset


Examples

EXAMPLES

  • Cl.botulinum produces botulism

  • staphylococcus aureus - found on skin, 1-6 hr onset


Food borne illness

  • between 1983-87 there were 18,336 reports of food illnesses and 27 deaths

  • estimated cases 6-12 million and 500-9,000 deaths

  • costs $50 billion/yr


Outbreaks

OUTBREAKS

  • E.Coli 0157:H7;cheese curds; WI; 35 sick, no deaths; raw milk

  • Salmonella; RTE breakfast cereal; 13 states; faulty oven & contam. vit mix


Food borne illness

  • E.Coli; water park in Atlanta; 6 children

  • E.Coli; 5500; Chicago; potato salad

  • Cyclosporiasis; Canada; over 280; raspberries (grown in Guatamala)


Preventing contamination

PREVENTING CONTAMINATION

  • control air movement

  • control contamination

  • control temp

  • control moisture levels


Preventing growth

PREVENTING GROWTH

  • microbial death -heating, sterilization (kills all), pasteurization, radiation

  • inhibit growth - aw , temp., and chemical agents


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