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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

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
slide6
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
slide8
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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