Foodborne Diseases and Hygiene Flashcards
Definition of foodborne illness
- A group of acute illnesses due to ingestion of foods and water contaminated with bacteria, bacterial toxins, parasites, viruses, and chemicals
- More than 250 foodborne diseases have been identified and are estimated to cause 76 million illnesses, 325,000 hospitalizations, and 5,200 deaths in the United States each year. (Known pathogens account for an estimated 14 million illnesses, 60,000 hospitalizations, and 1,000 deaths annually).
- Bacteria and their toxins cause approximately 67% of food-borne outbreaks in the US, where the cause is found; however only in 44% of food-borne outbreaks is a cause determined.
Factors that explain why global patterns of foodborne illness causation vary throughout the world
Global patterns of causation vary throughout the world depending upon factors such as food preferences, awareness by physicians and the public, and laboratory capabilities.
U.S. government agencies that regulate food safety
In the US, government regulation of food safety is carried out by the US Department of Agriculture (USDA), and the Food and Drug Administration (FDA), in coordination with all state governments.
Reasons foodborne-illnesses have become more prevalent in the U.S.
- Global food supply sources
- Changes in population susceptibility
- Changes in food preparation and inspection
- Emerging disease agents
Factors that contribute to foodborne illness in the U.S.
- Inadequate refrigeration 47%
- Food prepared too far in advance 21%
- Infected person w/ poor hygiene 21%
- Inadequate cooking 16%
- Inadequate holding temperature 16%
- Inadequate reheating 12%
- Contaminated raw ingredient 1%
- Cross-contamination 7%
- Dirty equipment 7%
Definition of food security
The availability of sufficient quantities of reliable and nutritious foods
Hazard Analysis and Critical Control Points
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. It is a quality assurance program.
Prevention and control measures food handlers can implement
-Eating establishments must ensure that all food
handlers receive food safety training and certification;
that sanitary practices are checked and reinforced, and
that sick food handlers are not permitted to work.
-Training includes: foodborne illnesses, personal
hygiene, cleaning & sanitizing, time/temperature
regulation, serving, cooling & storage
-Eating establishments must ensure that all food
handlers have access to proper and clean sanitation
and handwashing facilities.
-Eating establishments must ensure that all food
handlers comply with health codes regarding glove
use and direct food contact, and/or bare hand contact
in regard to ready-to-eat foods.
Prevention and control measures consumers can implement
- Always purchase meats and dairy products from reputable manufacturers and distributors, and refrigerate promptly.
- Always cook meats thoroughly. Make sure that meat is no longer pink, that juices run clear, and that the meat is hot inside (165 degrees for 15 seconds).
- Always cook foods completely that contain raw eggs.
- Wash raw vegetables and fruits thoroughly before eating.
- Keep uncooked meats separate from vegetables, from cooked foods, and ready to eat foods.
- Avoid raw (unpasteurized) milk or foods made from raw milk.
- Wash thoroughly and dry - hands, knives, counters and cutting boards after handling uncooked foods.
- Always wash hands with soap and warm water before and after handling food, changing diapers, playing with pets, and contact with farm animals.
- Don’t allow anyone with diarrhea to handle food; emphasize thorough hand washing.
- Do not eat any food that has remained at room temperature for more than 2 hours.
