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Food Safety is for Everyone Module One

Food Safety is for Everyone Module One. Written 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,

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Food Safety is for Everyone Module One

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  1. Food Safety is for EveryoneModule One Written 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

  2. Module 1 Foodborne illness Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension

  3. What is foodborne illness??? “When a person becomes ill after ingesting contaminated foods or beverages.”

  4. Common symptoms of foodborne illness: • Nausea • Vomiting • Diarrhea • Abdominal cramping • Fever • Headache • Dehydration • Blood or pus in the stools

  5. 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

  6. 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

  7. Causative agents implicated in foodborne illness Parasites 1% Chemical 2% Viruses 6% Bacteria 90%

  8. Bacterial growth • Bacteria multiply rapidly by dividing: 1,2,4,8,16,32,64…etc.

  9. Sources of Foodborne Disease Outbreaks

  10. Most at risk populations: • Infants and young children • Older adults

  11. Most at risk populations continued…. • Pregnant women • Immunocompromised populations

  12. Sources of foodborne illness • Foodhandlers

  13. Sources of foodborne illness • Contaminates in: air, water, soil and fresh manure

  14. Sources of foodborne illness • Food contact surfaces • Animals, insects, rodents

  15. Foods most associated with foodborne illness… • Raw foods of animal origin

  16. Foods associated with foodborne illness continued… Raw and undercooked shellfish

  17. Foods associated with foodborne illness continued…Fruits and vegetables

  18. Foods most associated with foodborne illness continued… • Alfalfa sprouts and raw sprouts • Unpasteurized milk, fruit and juice

  19. A few facts about foodborne illness: • Common • Under reported • It contributes to many cases of sickness and death each year

  20. Facts about foodborne illness continued… • It is very costly $$$$$

  21. Facts about foodborne illness continued… • It can destroy the reputation of a food establishment

  22. 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

  23. Why are we hearing so much about foodborne illness? Continued… • More centralized food distribution

  24. Why are we hearing so much about foodborne illness continued… • Globalization

  25. Why are we hearing so much about foodborne illness Continued… • Change in consumer demographics • Human behavior

  26. Why are we hearing so much about foodborne illness continued… • Education Schools/home • Travel

  27. Poor personal hygiene Cross contamination Temperature abuse Other important causes of foodborne illness: Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension

  28. To Learn More: • http://www.fsis.usda.gov/Fact_Sheets/ • p://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm • www.cdc.gov Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension

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