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FOODBORNE ILLNESSES

FOODBORNE ILLNESSES . Allison Fischer, Amanda Hoffman, Amy Brunner, Emily Richardson . THE PROBLEM. “Diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. World Health Organization. THE BASICS . THE STATS . Each year:

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FOODBORNE ILLNESSES

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  1. FOODBORNE ILLNESSES Allison Fischer, Amanda Hoffman, Amy Brunner, Emily Richardson

  2. THE PROBLEM • “Diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. • World Health Organization

  3. THE BASICS

  4. THE STATS • Each year: • 1 in 6 Americans get sick (48 million people) • 128,000 are hospitalized • 3,000 die

  5. THE CAUSES KNOWN PATHOGENS UNSPECIFIED AGENTS May come from the chemicals or other substances in our food No way to prove the specific agent or track them • 31 know pathogens • Tracked by our public health systems to understand how many people they affect

  6. THE POINT OF CONTAMINATION • When the food is developing • When the food is being picked • When the food is being processed • When the food is being prepared • During the time between preparation and consuming

  7. THE SPREAD • Outbreaks often occur with foodborne illnesses at both the local and the national level • Result when food is contaminated at the point of growth or packaging • Major outbreaks gain media attention to keep the public informed • Lead to recalls, consumers refusal to purchase a product and panic

  8. THE SYMPTOMS • Vary greatly depending on: • Type of pathogen • Type of food consumed • Person consuming the food • Range in severity from flu-like symptoms to death

  9. EXAMPLES OF PATHOGENS

  10. SALMONELLA SYMPTOMS DURATION/TREATMENT Last few days to a week Medical attention is usually not necessary • Diarrhea • Abdominal pain • Fever FOUND IN • Meats • Milk • Eggs

  11. E.COLI SYMPTOMS DURATION/TREATMENT 5 to 10 days for minor symptoms If symptoms last longer than 2 weeks the kidneys may be in danger and hospitalization could be needed FOUND IN • Stomach cramps • Vomiting • Kidney failure/death (extreme cases) • Undercooked beef • Vegetables watered with infected water

  12. LISTERIA MONOCYTOGENES SYMPTOMS DURATION/TREATMENT 5 to 10 days for mild symptoms Much longer or permanent complications Antibiotics typically needed FOUND IN • Fever • Muscle aches • Miscarriage or stillbirth for pregnant women • Complications in the nervous system leading to confusion, loss of balance and convulsions • Raw meats and vegetables • Processed foods (soft cheese, hots dogs, lunchmeat)

  13. THE COSTS

  14. PREVENTION • Lobbying and advocating new laws to protect consumers • Research and tracking diseases • The FDA spends more than $1.3 billion each year to reduce foodborne illness

  15. PRODUCT LOSS • Outbreaks lead to recalls where thousands of dollars worth of a product must be disposed of in order to prevent further disease • In major outbreaks consumers are often hesitant to purchase a product even after it has been reestablished as safe, leading to much lower profits for the companies

  16. MEDICAL • Medications • Hospital bills • Decreased income due to inability to work while ill • Costs of death

  17. WHO’S INVOLVED

  18. AT RISK • The elderly • Pregnant women • Immune-compromised individuals • Children (especially under the age of 5)

  19. PREVENTION PROGRAM FOCUS • Care takers and parents of the at risk populations • The at risk populations themselves • Food service workers • All consumers

  20. FIGHT BAC! CAMPAIGN

  21. FOUR FOCUS AREAS • Clean • Separate • Cook • Chill

  22. CLEAN! • Personal hygiene is key • Hand washing after changing diapers or using the bathroom to limit spread of fecal matter • Keep pets (and their food bowls, toys, liter boxes) away from food preparation • Keep counters and refrigerator clean and free of mold

  23. SEPERATE! • Keep raw meat, poultry and seafood away from other foods • Thoroughly wash hands, utensils and cutting boards before touching another food • Never put cooked food back onto the plate it was on when raw • Use different sponges, clothes and towels in cleaning

  24. COOK! • Cooking foods is the best way to rid them of any pathogens • Most people use visual clues to determine when food is adequately cooked, but this is not always the safest method • Thermometers should always be used to check the internal temperature of meat • All leftovers should be reheated to 165°F

  25. CHILL! • Foodborne illness from improper cooling and thawing is relatively rare, but still does occur • Leftovers from restaurants should be refrigerated within two hours • Foods should be thawed in the refrigerator, in cold water or in the microwave

  26. FURTHER PROTECTION TIPS

  27. PAY ATTENTION, BE SMART • Take advantage of new packing technology (vacuum sealing and flash freezing) • Throw away foods past the “sell by” date on the container • At risk groups may want to take prebiotics and probiotics • Educate yourself and ask questions to doctors, nurses or health educators if you are unsure of something

  28. CONCLUSIONS

  29. SUPRISES • The costs of foodborne illness are extreme • Even the $1.3 billion given by the FDA for prevention is not enough • The actual number of foodborne illness cases is much higher than the statistics report • People do not go to the doctor • Doctor does not test for foodborne illness • Symptoms clear up before a proper diagnosis can be made

  30. WHAT MORE CAN WE DO? • EDUCATE, EDUCATE, EDUCATE!!

  31. REFERENCES • CDC estimates of foodborne illness in the united states. (2011, February). Retrieved • from http://www.cdc.gov/foodborneburden/PDFs/FACTSHEET_A_FINDINGS.pdf • Diagnosing and treating foodborne illness. (2012, January 24). Retrieved from • http://www.cdc.gov/foodsafety/facts.html • Food safety and foodborne illness. (2007, March). Retrieved from • http://www.who.int/mediacentre/factsheets/fs237/en/ • Linscott, A. J. (2011). Food-borne illnesses. Clinical Microbiology Newsletter, 33 (6), • 41-45. • McCabe-Sellers, B.J. & Beattie, S.E. (Nov 2004). Food safety: emerging trends in • foodborne illness surveillance and prevention. Journal of the American • Dietetic Association, 104(11),1708-1717. doi:10.1016/j.jada.2004.08.028 • Medeiros, L.C., Hillers, V.N., Kendall, P.A. & Mason, A. (2001). Food safety education: • what should we be teaching to consumers? Journal of Nutrition Education, 33(2), • 108-113. • Pelton, S. I. (2011). Watch for foodborne illness. Pediatric News, 45 (7), 4. • Pigott, D. C. (2008). Foodborne illness. Emergency Medicine Clinics of North America, • 26 (2). Medical Letter on the CDC & FDA. (2010). U.S. Food and drug • administration; foodborne illness costs nation $152 billion annually. MLCF, 26. • Puzo, D. P. (1997). USDA estimates financial costs of foodborne illness. Restaurants • and Institutions, 107 (16), 80. • Weber, C.J. (April 2005). Update on foodborne diseases. Urologic Nursing, 25(2), 126- • 128.

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