Food Borne Diseases: Salmonella and Campylobacter

A type of bacteria that causes food poisoning
Found in contaminated food and water
Symptoms: diarrhea, fever, abdominal cramps, vomiting
High-risk groups: elderly, young children, people with weakened immune systems
Common sources: poultry, eggs, beef, pork, fruits, vegetables, and processed foods
Prevention: proper food handling, cooking, and refrigeration

A type of bacteria that causes food poisoning
Found in contaminated food and water
Symptoms: diarrhea, abdominal cramps, fever, vomiting
High-risk groups: young children, elderly, and people with weakened immune systems
Common sources: poultry, raw milk, contaminated water, and undercooked meat
Prevention: proper food handling, cooking, and refrigeration

Cleanliness: wash hands, utensils, and surfaces regularly
Separation: separate raw meat, poultry, and seafood from ready-to-eat foods
Cooking: cook food to the recommended internal temperature
Chilling: refrigerate perishable foods promptly and at a safe temperature
Cross-contamination: prevent the spread of bacteria from one food to another

HACCP (Hazard Analysis and Critical Control Points): a systematic approach to identify and control hazards in food production
Good Manufacturing Practices (GMPs): guidelines for ensuring the safety and quality of food products
Inspections and Enforcement: regular inspections and enforcement of food safety regulations by government agencies

Identification: identify the source of the outbreak and the causative agent
Containment: prevent further spread of the disease
Control: implement measures to prevent future outbreaks
Communication: inform the public and stakeholders of the outbreak and control measures

Fluid replacement: replace lost fluids and electrolytes to prevent dehydration
Antibiotics: may be prescribed in severe cases or for high-risk groups
Rest: rest and hydration are essential for recovery
Supportive care: manage symptoms and provide nutritional support

Salmonella: causes food poisoning, found in contaminated food and water, symptoms include diarrhea, fever, abdominal cramps, and vomiting, high-risk groups include elderly, young children, and people with weakened immune systems, common sources include poultry, eggs, beef, pork, fruits, vegetables, and processed foods
Campylobacter: causes food poisoning, found in contaminated food and water, symptoms include diarrhea, abdominal cramps, fever, and vomiting, high-risk groups include young children, elderly, and people with weakened immune systems, common sources include poultry, raw milk, contaminated water, and undercooked meat

Cleanliness: wash hands, utensils, and surfaces regularly to prevent bacterial growth
Separation: separate raw meat, poultry, and seafood from ready-to-eat foods to prevent cross-contamination
Cooking: cook food to the recommended internal temperature to kill bacteria
Chilling: refrigerate perishable foods promptly and at a safe temperature to prevent bacterial growth
Cross-contamination: prevent the spread of bacteria from one food to another

HACCP (Hazard Analysis and Critical Control Points): a systematic approach to identify and control hazards in food production, involves hazard identification, risk assessment, and control measures
Good Manufacturing Practices (GMPs): guidelines for ensuring the safety and quality of food products, include proper sanitation, personnel hygiene, and equipment maintenance
Inspections and Enforcement: regular inspections and enforcement of food safety regulations by government agencies to ensure compliance

Identification: identify the source of the outbreak and the causative agent through laboratory tests and epidemiological investigations
Containment: prevent further spread of the disease by isolating affected individuals, removing contaminated food products, and decontaminating affected areas
Control: implement measures to prevent future outbreaks, such as improving food handling practices, enhancing sanitation, and increasing education and awareness
Communication: inform the public and stakeholders of the outbreak and control measures through clear and timely communication

Fluid replacement: replace lost fluids and electrolytes to prevent dehydration, especially in high-risk groups
Antibiotics: may be prescribed in severe cases or for high-risk groups to treat bacterial infections
Rest: rest and hydration are essential for recovery from foodborne illness
Supportive care: manage symptoms and provide nutritional support to aid in recovery