'Foodborne illnesses' presentation slideshows

INTRODUCTION TO FOODBORNE PATHOGENS 1120

INTRODUCTION TO FOODBORNE PATHOGENS 1120. Steven C Seideman, PhD Extension Food Processing Specialist Cooperative Extension Service University of Arkansas. OBJECTIVES. Discuss importance of foodborne pathogens. Discuss the classes of foodborne pathogens.

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PRINCIPLES OF

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Raw Milk-Associated Public Health Risks

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Raw Milk-Associated Public Health Risks

746 views • 64 slides

MyPyramid Food Safety Guidelines

Foodborne Illness Can Cause More than a Stomach Ache!. MyPyramid Food Safety Guidelines. Estimates of foodborne illnesses in the U.S. each year:. 76 million people become ill 5,000 people die. Signs and symptoms. Fever. Diarrhea. Upset stomach. Dehydration (sometimes severe).

739 views • 59 slides

MyPyramid Food Safety Guidelines

Foodborne Illness Can Cause More than a Stomach Ache!. MyPyramid Food Safety Guidelines. Estimates of foodborne illnesses in the U.S. each year:. 76 million people become ill 5,000 people die. Signs and symptoms. Fever. Diarrhea. Upset stomach. Dehydration (sometimes severe).

749 views • 59 slides

Chapter 2a

Chapter 2a. Food Safety and Defense. Lecture Presentation. Betty McGuire Cornell University. Food Safety and Defense. Foodborne illnesses Keeping food safe at international and national levels Food defense and bioterrorism Personal food safety. Foodborne Illnesses.

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Keeping Food Safe

Keeping Food Safe. Chapter 2. What is a Foodborne Illness?. Foodborne illnesses are caused by agents that enter the body through the ingestion of food. A foodborne illness outbreak is when two or more people get the same illness after eating the same food

834 views • 48 slides

Chapter 2 The Microworld

Chapter 2 The Microworld. Major Foodborne Illnesses Caused by Viruses. Viral Foodborne Illnesses Hepatitis A Norovirus gastroenteritis. Hepatitis A. Illness: Hepatitis A Virus: Hepatitis A. Preventing Hepatitis A. Most Important Prevention Measure Practice personal hygiene

620 views • 42 slides

643 views • 30 slides

Unlocking The Truth!

Unlocking The Truth!. According to the Center for Disease Control, 7 6 million people in the United States experience illness due to foodborne pathogens each year. 5,000 of these cases result in death. Food Irradiation. Exposing food to radiation Also known as:

344 views • 26 slides

Nutrition Basics

Nutrition Basics. Chapter 8. Nutritional Requirements: Components of a Healthy Diet. 45 essential nutrients Proteins, Fats, Carbohydrates, Vitamins, Minerals and Water. Fuel potential. Kilocalories ( kcalorie ).

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Nutrition Services Update

Nutrition Services Update. Nancy Rice, M.Ed., RD, LD, SFNS Nutrition Services Director Clayton County Public Schools October 2, 2006. Program Statistics To Date. Average number of meals served daily: 42,225 lunches & 15,000 breakfasts Percentage of Free Meals: 61.34%

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The Use of Edible Films to Prevent Microbial Growth

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Food Safety Plan

Food Safety Plan. Active Managerial Control. A comprehensive food safety system. The manager is responsible for monitoring safe food handling practices that contribute to foodborne illness. Managers and workers should be knowledgeable about food safety issues.

3.22k views • 14 slides

ZAP! Dead

http://www.chazography.com/wp-content/uploads/12-09-2005_raygun.jpg. ZAP! Dead. Shall we return fire on the bacteria and viruses infecting our food supply?. http://www.beefretail.org/uDocs/1369T-Bone%20Steak.jpg. Can irradiation solve the foodborne illness problem sweeping America?.

335 views • 14 slides

Food Safety Plan

Food Safety Plan. Active Managerial Control. A comprehensive food safety system. The manager is responsible for monitoring safe food handling practices that contribute to foodborne illness. Managers and workers knowledgeable about food safety issues. Elements of Active Managerial Control:

1.03k views • 14 slides

Genetically Modified Foods Food Safety

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CE220 Unit 7: Overview of Childhood Diseases and Conditions

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Food Safety

Food Safety . Food safety vs. Food sanitation. Food Sanitation. How food is handled to prevent foodborne illnesses. Cleanliness of equipment and facilities. Food Safety . Four Key recommendations for food Safety . Created by the USDA CLEAN Separate Cook Chill .

696 views • 8 slides