Foodborne Illness - Bacteria, Viruses & Parasites - PDF

Foodborne Illness Bacteria, Viruses & Parasites What is foodborne illness? “Food-borne illness (also known as "food poisoning") happens when a person gets sick from eating food that has been contaminated with a harmful micro-organism. These micro-organisms can be bacteria, parasites or viruses.” Sy...

Foodborne Illness Bacteria, Viruses & Parasites What is foodborne illness? “Food-borne illness (also known as "food poisoning") happens when a person gets sick from eating food that has been contaminated with a harmful micro-organism. These micro-organisms can be bacteria, parasites or viruses.” Symptoms include nausea, vomiting, stomach cramps, fever, and diarrhea. What are Bacteria? Single-celled organisms Most are harmless but those that cause illness are pathogenic Thrive in warm, damp places. Can double in number every 10–30 minutes Bacteria Example One example of a type of bacteria that commonly causes illness is Salmonella. Sources include contaminated meat, milk, juice, cheese, and veggies. Reptiles, amphibians, and birds can also carry the bacteria. Symptoms include diarrhea, fever, stomach cramps, vomiting for 4-7 days.  Viruses are the smallest forms of life. Cannot reproduce outside living host cell. Hepatitis A is an example of a virus that causes liver disease. What is a Virus? Sources are raw or undercooked shellfish, raw produce, contaminated water, fecal material from infected person. Symptoms include diarrhea, dark urine, jaundice, fever, nausea, loss of appetite. What is a Parasite? Parasites are tiny organisms that require a host to live. Example of a parasite that affects many people is Toxoplasma gondii. Sources are contaminated raw meat, cutting boards, feces from infected cats, contaminated water. Symptoms include enlarged lymph nodes, headache, muscle pain, fever, sore throat, eye disease.  Clean: Before eating or preparing food, wash hands for at least 20 seconds, utensils, cookware, and surfaces with soap and water. Rinse fruits and vegetables with water. How to Separate: Use separate cutting boards and plates for raw Prevent produce, meat, poultry, seafood, and eggs. Foodborne Cook: Cook food to at least 140˚F. The danger zone at which bacteria multiply rapidly is from 40˚F to 140˚F Illness Chill: Refrigerate perishable foods within two hours or less. Set refrigerator between 40˚F and 32˚F, and freezer 0˚F or below. Thaw or marinate foods in the refrigerator or microwave. Throw food out that is past its expiration date! Foodborne Illness Assignments Instructions: Fill in your assigned section of the Google Doc. Botulism: Shamiya, Nawar, Nanjiba E. Coli: Raymond, Nicole, Kareena Listeria: Emilia, Ayshi, Jacob, Absar Norovirus: Cory, Kosta, Nuren Shigella: Adam, Bilal, Oussama, Niyaz Salmonella: Food Safety Presentation Design an infographic or flyer about food safety. Use data from the course lessons as well as facts from your own research.