Topic 3: Part B Flashcards
Microbial food poisoning (food borne illness) stats
- 4 million cases every year in Canada
- 77% of cases occur in food service establishments
- 20% of cases occur in the home
- 3% of cases occur in food processing
Major source of contamination of food is..
food handlers
3 hazards
- physical
- chemical
- biological
Physical hazards
- metals
- broken glass
- stones
- jewelry
- wood
Chemical hazards
- sanitizer
- pesticides
- paint
- excess food additives
- natural toxins
Biological hazards
- molds
- bacteria
- viruses
- parasites
Food borne illness can be causes by ..
infection or intoxication
Infection
- multiplies and infects tissues in the body
- imbalance of osmotic pressure occurs resulting in diarrhea
- damaged cells in intestinal tract signal the brain to trigger vomiting
- fevers occur
- ex: salmonella, shigella
Onset of symptoms for infection take ..
12 hrs to 2 days.
Shigella
typical food illness starts 1-2 days
Intoxication
- produce toxins as they multiply which cause harm to tissues
- toxins grow if food isn’t stored properly
- toxins can cause damage to cells that line the intestinal tract, and can travel to kidneys and damage there.
- ex: staphylococcus aureus, clostridium botulinum
Onset of symptoms of intoxication take..
a few hours, very fast.
Staphylococcus aureus is..
anaerobic and doesn’t require oxygen
Symptoms of intoxication
- Headache
- Nausea
- Vomiting
- Dehydration
- Abdominal pain
- Diarrhea
- Fatigue
- Fever
FATTOM
- F: food (high protein)
- A: acid
- T: temp
- T: time (2-4 hrs outside fridge)
- O: oxygen
- M: moisture
Danger zone for food temperature
4C to 100C
Salmonella
- found in human and animal feces
- enter food via contaminated water, cutting boards, contaminated meat products, cracked eggs, bits of feces in food
- onset symptoms 1-2 days duration 1-7 days
- can be fatal to infants, elderly or sick
Leading cause of food borne illness in North America
salmonella 2-4 million cases.
Symptoms of salmonella
- nausea
- headache
- diarrhea
- abdominal pain
- chills
- fever
- vomiting
- dehydration
- long term complications: severe arthritic symptoms
Typical food involved w salmonella
- raw/undercooked eggs
- meat (especially poultry)
- raw milk
- raw sprouts/seeds
- unwashed raw fruits/veggies
Prevention of salmonella
- cook eggs and poultry thoroughly
- pasteurize milk/juice
- irradiate chicken
- avoid cross contamination
- proper hand washing
- appropriate kitchen clean up
- use of disinfectant cleaners/ sanitizers (eg. bleach).
Staphylococcus aureus
- common bacterium present in nasal passages, throats, on the hair and skin of 30-40% of healthy people and animals
- responsible for 20-40% of all cases of food poisoning
- food handlers usually main source of outbreaks
- toxin produced by the bacteria that actually causes illness
Staph. Aureus has ability to….
make 7 different toxins. toxin is what causes illness
Staph. Aureus multiply rapidly at…
room temp to produce toxins that are resistant to heat and cannot be destroyed by cooking