Health and Wellness Nutrition - Food Safety and Foodborne Illness

CDC is responsible for tracking, investigating, and reporting foodborne illnesses. CDC relies on reporting of illnesses from local and state health departments. Each state has laws requiring that certain diseases be reported at a state level, but states voluntarily provide the information or notifications to the CDC at a federal level

CDC is responsible for tracking, investigating, and reporting foodborne illnesses. CDC relies on reporting of illnesses from local and state health departments. Each state has laws requiring that certain diseases be reported at a state level, but states voluntarily provide the information or notifications to the CDC at a federal level

buy high quality foods. Foods should be bought fresh, without evidence of defects, rot, mold, or disease

buy high quality foods. Foods should be bought fresh, without evidence of defects, rot, mold, or disease

buy foods that have properly been maintained in dry or cold storage

buy foods that have been properly maintained in dry or cold storage

home refrigerator temps should be <=40 degrees F. If temps are above 45 degrees F, precooked and leftover food can breed bacteria, which can lead to food contamination.

home refrigerator temps should be <=40 degrees F. If temps are above 45 degrees F, precooked and leftover food can breed bacteria, which can lead to food contamination

Food type: Eggs. Refrigerator time at 40 degrees F: 3-5 weeks. Freezer time (0 degrees F): not stable

Food type: eggs. refrigerator time at 40 degrees F: 3-5 weeks. Freezer time (0 degrees F): not stable

Food type: hot dogs. Refrigerator time at 40 degrees F: opened, 1 week; unopened, 2 weeks. Freezer life (0 degrees farenheit): 1-2 months

Food type: hot dogs. Refrigerator time at 40 degrees F: opened, 1 week; unopened, 2 weeks. Freezer life (0 degrees farenheit): 1-2 months

Food type: bacon. Refrigerator time at 40 degrees farenheit: 7 days. Freezer life (0 degrees farenheit): 1 month

Food type: bacon. Refrigerator time at 40 degrees farenheit: 7 days. Freezer life (0 degrees farenheit): 1 month

Food type: raw hamburger. Refrigerator time at 40 degrees farenheit: 1-2 days. Freezer life (0 degrees farenheit): 3-4 months

Food type: raw hamburger. Refrigerator time at 40 degrees farenheit: 1-2 days. Freezer life (0 degrees farenheit): 3-4 months

Food type: Fresh whole poultry. Refrigerator time at 40 degrees farenheit: 1-2 days. Freezer life (0 degrees farenheit): 9-12 months

Food type: fresh whole poultry. Refrigerator time at 40 degrees farenheit: 1-2 days. Freezer life (0 degrees farenheit): 9-12 months

Food type: cooked meats. Refrigerator time at 40 degrees farenheit: 3-4 days. Freezer life (0 degrees farenheit): 2-3 months

Food type: cooked meats. Refrigerator time at 40 degrees farenheit: 3-4 days. Freezer life (0 degrees farenheit): 2-3 months

Food type: fried chicken. Refrigerator time (40 degrees farenheit): 3-4 days. Freezer time (0 degrees farenheit): 4 months

Food type: fried chicken. Refrigerator time (40 degrees farenheit): 3-4 days. freezer time (0 degrees farenheit): 4 months

Food type: fresh steaks. Refrigerator time (40 degrees farenheit): 3-5 days. Freezer time (0 degrees farenheit): 6-12 months

Food type: fresh steaks. Refrigerator time (40 degrees farenheit): 3-5 days. Freezer time (0 degrees farenheit): 6-12 months

Food type: cooked pizza. refrigerator time (40 degrees farenheit): 3-4 days. Freezer time (0 degrees farenheit): 1-2 months

Food type: cooked pizza. Refrigerator time (40 degrees farenheit): 3-4 days. Freezer time (0 degrees farenheit): 1-2 months

food preparation: food prep areas should be immaculate beforehand, proper handwashing techniques should be used to help prevent foodborne illness

food preparation: food prep areas should be immaculate beforehand, proper handwashing techniques should be used to help prevent foodborne illness

Healthcare professionals should teach 4 critical actions when preparing food: clean, separate, cook, chill

Healthcare professionals should teach 4 critical actions when preparing food: clean separate, cook, chill

food min internal temp to reach to ensure harmful bacteria are killed: whole poultry, 180 F. poultry breast, 170 F. ground beef, eggs, pork, 160 F. fish, beef steaks, roasts, veal, lamb: 145 F

Food min internal temp to reach to ensure harmful bacteria are killed: whole poultry, 180F. Poultry breast, 170 F. ground beef, eggs, pork, 160 F. Fish, beef steaks, Roasts, veal, lamb: 145 F

After cooking, it is important to store or use food within a certain amount of time to prevent foodborne illnesses. Foods can be refrigerated hot; cooling first not needed promotes bacterial growth. Leftovers should be stored within 2 hours and discarded within 5 days. Leftovers should be reheated properly

After cooking, it is important to store or use food within a certain amount of time to prevent foodborn illnesses. Foods can be refrigerated hot; cooling first not needed promotes bacterial growth. Leftovers should be stored within 2 hours and discarded within 5 days. Leftovers should be reheated properly

The Hazard Analysis and Critical Control Point food safety system is a systemic approach to identify, evaluate,and control food safety hazards

The Hazards Analysis and Critical Control Point food safety system is a systemic approach to identify, evaluate, and control food safety hazards

foodborne bacterial infections: occur as a result of consumption of contaminated food. Certain bacteria, such as Salmonella, Shigella, Listeria, E coli, and Vibrio tend to affect food products more than others

foodborne bacterial infections: occur as a result of consumption of contaminated food. Certain bacteria, such as Salmonella, Shigella, Listeria, E coli, and Vibrio tend to affect food products more than others

Foodborne illness: Salmonelosis (salmonella) - salmonella is found in the GI tract of most animals. Grows in raw or unpasteurized milk, or in foods containing raw or undercooked eggs, poultry, or meat. can be found in seafood (oysters and clams) from polluted waters.

Foodborne illness: Salmonelosis (salmonella) - salmonella is found in the GI tract of most animals. Grows in raw or unpasteurized milk, or in foods containing raw or undercooked eggs, poultry, or meat. can be found in seafood (oysters and clams) from polluted waters.

Symptoms of Salmonellosis: Develop up to 48 hours later. Diarrhea, fever, vomiting, abdominal cramps

Symptoms of Salmonellosis: Diarrhea, fever, vomiting, abdominal cramps

Foodborne illness: shigellosis (shigella) - transmitted by fingers, feces, flies, and foods handled by unsanitary handlers. most common in children

Foodborne illness: shigellosis (shigella) - transmitted by fingers, feces, flies, and foods handled by unsanitary handlers. most common in children

Symptoms of shigellosis: develop within 4 to 7 days. can include cramps, diarrhea, vomiting, fever, and blood or mucus in stool

Symptoms of shigellosis: develop within 4-7 days. can include cramps, diarrhea, vomiting, fever, and blood or mucus in stool

Foodborne illness: listeriosis (listeria) - found widely in the environment. Traced to a variety of foods, like soft cheeses, poultry, seafood, raw milk, refrigerated raw liquid whole eggs, and meat products. older adults, pregnant women, infants, and patients with suppressed immune systems at risk

Foodborne illness: listeriosis (listeria) - found widely in the environment. Traced to a variety of foods, like soft cheeses, poultry, seafood, raw milk, refrigerated raw liquid whole ggs, and meat products. older adults, pregnant women, infants, and patients with suppressed immune systems at risk

Listeriosis symptoms: typically develop starting 1-4 weeks after eating food contaminated. Include diarrhea, flu-like fever and headache, pneumonia, sepsis, meningitis, endocarditis

Listeriosis symptoms: typically develop starting 1-4 weeks after eating food contaminated. Include diarrhea, flu-like fever and headache, pneumonia, sepsis, meningitis, endocarditis

Foodborne illness: E Coli - not all types are harmful to humans. Spread through fecal contamination. Found in undercooked meat and unpasteurized foods (ex: soft cheeses).

Foodborne illness: E Coli - not all types are harmful to humans. Spread through fecal contamination. Found in undercooked meat and unpasteurized foods (ex: soft cheeses)

Symptoms of E coli typically develop 2-8 days and include diarrhea, stomach cramps, and low-grade fevers.

Symptoms of E coli typically develop 2-8 days and include diarrhea, stomach cramps, and low-grade fevers

Foodborne illness: vibriosis (vibrio) - salt-requiring organism that inhabits salt-water coastal regions. ingested by humans through contaminated foods (ex: oysters). Vibriosis is contracted by eating raw or undercooked shellfish or fish

Foodborne illness: vibriosis (vibrio) - salt-requiring organism that inhabits salt-water coastal regions. ingested by humnas through contaminated foods (ex: oysters). Vibriosis is contracted by eating raw or undercooked shellfish or fish

Virbiosis symptoms: typically develop within 4-96 hours (vibrio parahaemolyticus) or 1-7 days (vibrio vulnificus). diarrhea, abdominal pain and cramps, nausea, vomiting, fever

vibriosis symptoms: typically develop within 4-96 hours (vibrio parahaemolyticus) or 1-7 days (vibrio vulnificus). diarrhea, abdominal pain and cramps, nausea, vomiting, fever

bacterial food poisoning - most common causative organisms include staphylococcus aureus, clostridium perfringens, and clostridium botulinum.

bacterial food poisonings - most common causative organisms include staphylococcus aureus, clostridium perfringens, and clostridium botulinum

bacterial food poisoning - staphylococcus aureus infection: occurs 1-6 days after consuming contaminated food. Symptoms/clinical manifestations: severe abdominal pain and cramping, nausea/vomiting/diarrhea, sweating, headache, fever, sometimes shock. Susceptible foods include custards, cream-filled bakery goods, processed meats, cheeses, icecreams, potato salad, sauces, casseroles

bacterial food poisoning - staphylococcus aureus infection: occurs 1-6 days after consuming contaminated food. Symptoms/clinical manifestations: sever abdominal pain and cramping, nausea/vomiting/diarrhea, sweating, headache, fever, sometimes shock. Susceptible foods include custard, cream-filled bakery goods, processed meats, cheeses, icecreams, potato salad, sauces, casseroles

bacterial food poisoning - clostridium perfringens: Infection lasts less than 24 hours. bacteria are prevalent in soil, water, dust, trash. replicate quickly when stored between 109 and 112 F. Susceptible foods: raw meat and poultry. Symptoms: diarrhea and abdominal cramps within 6-24 hours

bacterial food poisoning - clostridium perfringens: Infection lasts less than 24 hours. bacteria are prevalent in soil, water, dust, trash. Replicate quickly when stored between 109 and 112 F. Susceptible foods: raw meat and poultry. Symptoms: diarrhea and abdominal cramps within 6-24 hours

bacterial food poisoning - clostridium botulinum: infection known as botulism, serious but less prevalent than other types of food poisoning. Bacteria contain strong toxins that causes paralysis and severe cases involve respiratory paralysis and airway obstruction. Symptoms occur within 18-36 hours.

bacterial food poisoning - clostridium botulinum: infection known as botulism, serious but less prevalent than other types of food poisoning. Bacteria contain stron toxins that causes paralysis and severe cases involve respiratory paralysis and airway obstruction. Symptoms occur within 18-36 hours

botulism susceptible foods: improperly canned foods. Symptoms: nausea/vomiting, weakness, blurred vision, slurred speech, severe cases produce sudden respiratory paralysis with airway obstruction

botulism susceptible foods: improperly canned foods. Symptoms: nausea/vomiting, weakness, blurred vision, slurred speech, severe cases produce sudden respiratory paralysis with airway obstruction,

Viral foodborne illness - norovirus most common, but less likely to cause illness requiring hospitalization. Include hepatitis A and rotoviruse

Viral foodborne illness - norovirus most common, but less likely to cause illness requiring hospitalization. Include hepatitis A and rotovirus

most common intestinal virus: giardia. Mainly spread through contaminated water, but also fecal-oral route through food, person-to-person contact, or animal to person. giardia can leave up to a week outside the body at room temp, 7 weeks colder temps. reinfection likely

most common intestinal virus: giardia. Mainly spread through contaminated water, but also fecal-oral route through food, person-to-person contact, or animal to person. giardia can live up to a week outside the body at room temp, 7 weeks colder temps. reinfection likely

giardiasis: symptoms start 1 to 3 weeks after infection. diarrhea, stomach cramps, gas, greasy stools.

giardiasis: symptoms start 1 to 3 weeks after infection. diarrhea, stomach cramps, gas, greasy stools

worms are other parasites that lead to foodborne illness. roundworms (trichinella spirallis) found in pork, flatworms (like tapeworms) found in beef and pork

worms are other parasites that lead to foodborne illness. roundworms (trichinella spirallis) found in pork, flatworms (like tapeworms) found in beef and pork

environmental food contaminants - lead. Source, gasoline, lead-based paint, peeling paints (older houses).

Environmental food contaminants - lead. Source, gasoline, lead-based paint, peeling paints (older houses)

environmental food contaminants - lead. Demos - children 1-5 years, low-income areas with with peeling paint.

environmental food contaminants - lead. Demos - children 1-5 years, low-income areas with peeling paint

Environmental food contaminants - lead. Physiological effects in children: developmental delat, behavioral/learning issues, hearing and speech problemts, loss of appetite and weight, GI issues, seizures, fatigue

Environmental food contaminants - lead. Physiological effects in children: developmental delay, behavioral/learnign issues, hearing and speech problems, loss of appetite and weight, GI issues, seizures, fatigue

Environmental food contaminants - Lead. Physiological effects in adults: psychological problems (ie, mood disorders), reproductive issues (low sperm count, miscarriages), GI issues, HTN

Environmental food contaminants - Lead. Physiological effects in adults: psychological problems (ie, mood disorders), reproductive issues (low sperm count, miscarriages), GI issues, HTN

Environmental food contaminants - Mercury. Source: found naturally in the environment, converted to methyl mercury by bacteria, contaminates large bodies of water, affects fish

Environmental food contaminants - Mercury. Source: found naturally in the environment, converted to methyl mercury by bacteria, contaminates large bodies of water, affects fish

environmental food contaminants - mercury. Demos: none affected

Environmental food contaminants - mercury. Demos: none affected

environmental food contaminants - Mercury. Some physiologic effects: muscle weakness, skin rashes, mood swings, memory loss, or other mental disturbances, impairment of speech, hearing, and peripheral vision, impairment of coordinated movement like walking or writing, numbness in hands feet and sometimes around mouth

environmental food contaminants - mercury. Some physiologic effects: Muscle weakness, skin rashes, mood swings, memory loss, or other mental disturbances, impairment of speech, hearing, and peripheral vision, impairment of coordinated movement like walking or writing, numbness in hands feet and sometimes around mouth

environmental food contaminants - Aflatoxin. source: fungal toxin, contaminates peanuts, tree nuts, corn, animal feed.

environmental food contaminants - Aflatoxin. Source: fungal toxin, contaminates peanuts, tree nuts, corn, animal feed

environmental food contaminants - Aflatoxin. Demos: those in agricultural areas

environmental food contaminants - Aflatoxin. Demos: those in agricultural areas

environmental food contaminants - Aflatoxin. Physiologic effects: hemorrhage, acute liver damage, edema, alteration in digestion, absorption and/or metabolism of nutrients, possible death

environmental food contaminants - Aflatoxin. Physiologic effect: hemorrhage, acute liver damage, edema, alteration in digestion, absorption and/or metabolism of nutrients, possible death

environmental food contaminants - pollutants. Source: factories, sewage, pesticides, fertilizers

environmental food contaminants - pollutants. Source: factories, sewage, pesticides, fertilizers

environmental food contaminants - pollutants. Demos: none specifies

environmental food contaminants - pollutants. Demos: none specified

environmental food contaminants - pollutants. some physiologic effects: Lung diseases, cancer

environmental food contaminants - pollutants. some physiologic effects. Lung diseases, cancer