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  1. Food Safety- Preventing Foodborne illnesses 

    1. What does cross-contamination mean?  Provide an example. 

Definition: Cross-contamination is the transfer of harmful bacteria or other microorganisms from one surface, food, or object to another, which can lead to foodborne illness. 

Example: if you use the same cutting board to chop raw chicken and then cut vegetables without washing it first, bacteria from the raw chicken (such as Salmonella) can transfer to the vegetables, which may not be cooked before eating. This can cause food poisoning.

  1. Define direct and in-direct transmission 

Direct: microorganism moves from raw to cooked foods

Indirect: microorganism moves from a source such as animals or insects to food, then to a person




  1. What are the main causes of the 6 types of food-borne illnesses (Botulism, Salmonella, Listeria, E-coli, Campylobacter, Perfringens) Symptoms and time frame for onset of symptoms.




Illness

Source

Symptoms

Average Time for Symptoms to Develop




Clostridium botulism



Type of Foodborne Illness: Intoxication



*Rare, but serious

  • It occurs when someone consumes food that has been produced or prepared homemade and  improperly canned, preserved, fermented or stored. Canned peaches, beets, peppers, garlic in oil,ect.



  • The bacteria grows in anaerobic (low oxygen) environments




  • The toxin interferes with nerve function, leading to symptoms such as:



  • muscle weakness, paralysis, and potentially life-threatening complications if not treated promptly.

  • Very dangerous for infants

18-36 hours 





Campylobactor



Type of Foodborne Illness:  Infection 



*gastrointestinal infection

  • handling raw meat or poultry                 

  • eating contaminated raw or undercooked food   

  • eating contaminated bought food – for example, takeaways and at restaurants

  • drinking contaminated water                     

  • drinking raw milk or raw milk products

  • diarrhea 

  • fever

  • stomach cramps

1 to 10 days after becoming infected. 



Symptoms can last for up to 10 days but most people will usually get better within 10 days.



E-Coli



Type of Foodborne Illness: Infection



  • Contaminated water or food — especially raw vegetables and undercooked ground beef. 

  • Ground beef. When cattle are slaughtered and processed, E. coli bacteria in their intestines can get on the meat. Ground beef combines meat from many different animals, increasing the risk of contamination.

  • Unpasteurized milk. E. coli bacteria on a cow's udder or on milking equipment can get into raw milk.

  • Fresh produce. Runoff from cattle farms can contaminate fields where fresh produce is grown. Certain vegetables, such as spinach and lettuce, are particularly vulnerable to this type of contamination.


  • Severe stomach cramps

  • Diarrhea 

  • Vomiting

  • Fever

3-4 days 





Listeria



Type of Foodborne Illness: Infection



  • It's most commonly caused by eating improperly processed deli meats and unpasteurized milk products.

  • Listeria bacteria can be found in soil, water and animal feces. People can get infected by eating the following:

  • Raw vegetables that have been contaminated from the soil or from contaminated manure used as fertilizer

  • Contaminated meat

  • Unpasteurized milk or foods made with unpasteurized milk

  • Certain processed foods — such as soft cheeses, hot dogs and deli meats that have been contaminated after processing


*Unborn babies can contract a listeria infection from the mother.




  • Fever

  • Muscle aches

  • fatigue

  • Headache

  • Stiff neck

  • Confusion

  • Loss of balance

  • Seizures 


~2 weeks





Clostridium Perfringens



Type of Foodborne Illness: Intoxication



  • This commonly occurs when cooked food contaminated with the bacteria is left out (i.e. temperature abuse), which allows rapid multiplication of C. perfringens.

  • Common food sources include meat and poultry dishes, soups and sauces, such as gravy.

  • Common places where this can happen: Hospitals, cafeterias, prisons, large events where there is catered food.

  • diarrhea 

  • nausea

  • vomiting

  • abdominal pain

  • fever

8-12 hours

*Lasts less than 24 hours







Salmonella



Type of Foodborne Illness: Infection




  • Salmonella infection is usually caused by eating raw or undercooked meat, poultry, and eggs or egg products or by drinking unpasteurized milk.

  • Ensure food is prepared to correct internal temperature.


  • Diarrhea

  • Stomach (abdominal) cramps

  • Fever

  • Nausea

  • Vomiting

  • Chills

  • Headache

  • Blood in the stool


8 to 72 hours after becoming infected 




  1. Ways to control bacteria growth on food  and reduce foodborne illness both at home and in the family studies food lab 

  • Check Expiration Dates

  • Use plastic bags for meat and keep it in a different section from other groceries

  • Only buy pasteurized dairy products

  1.  Remember: Fight Bac- Clean, Separate, Cook, Chill (describe each step)

CLEAN:

  • Wash your hands with warm water and soap for at least 20 seconds before and after handling food.

  •  Wash your cutting boards, dishes, utensils, and countertops with hot soapy water after preparing each food item and before you go on to the next food. 

SEPARATE:

  • Separate raw meat, poultry, seafood and eggs from other foods in your grocery shopping cart, grocery bags and in your refrigerator.

  • Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood. 

  • Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs.

COOK: 

  • Use a food thermometer to measure the internal temperature of cooked foods.

  • Make sure there are no cold spots in food

CHILL:

  • Use an appliance thermometer to be sure the temperature is consistently 40 °F or below. 

  • The freezer temperature should be 0 °F or below




  1. What is the temperature range of the danger zone?  What happens during the danger zone?

4-60 Degrees C, in the danger zone bacteria grows rapidly

  1. Temperature required to slow down bacteria growth in the refrigerator 

40F

  1. Temperature required to kill bacteria 

165F

2) What is the main difference between Food Intoxication and Food Infection?

Food Intoxication: microorganisms that grow in food

Food Infection: enter the body along with the food

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Chapter 24: Measuring Domestic Output and National Income
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5.0(1)
Aids to Health
noteNote
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5.0(1)
Cell: The Unit of Life
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Capacity and Surrogacy
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Chapter 2: Atoms, Molecules, and Ions
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DNA: History and Functions
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Untitled Flashcards Set


  1. Food Safety- Preventing Foodborne illnesses 

    1. What does cross-contamination mean?  Provide an example. 

Definition: Cross-contamination is the transfer of harmful bacteria or other microorganisms from one surface, food, or object to another, which can lead to foodborne illness. 

Example: if you use the same cutting board to chop raw chicken and then cut vegetables without washing it first, bacteria from the raw chicken (such as Salmonella) can transfer to the vegetables, which may not be cooked before eating. This can cause food poisoning.

  1. Define direct and in-direct transmission 

Direct: microorganism moves from raw to cooked foods

Indirect: microorganism moves from a source such as animals or insects to food, then to a person



  1. What are the main causes of the 6 types of food-borne illnesses (Botulism, Salmonella, Listeria, E-coli, Campylobacter, Perfringens) Symptoms and time frame for onset of symptoms.



Illness

Source

Symptoms

Average Time for Symptoms to Develop



Clostridium botulism


Type of Foodborne Illness: Intoxication


*Rare, but serious

  • It occurs when someone consumes food that has been produced or prepared homemade and  improperly canned, preserved, fermented or stored. Canned peaches, beets, peppers, garlic in oil,ect.


  • The bacteria grows in anaerobic (low oxygen) environments


  • The toxin interferes with nerve function, leading to symptoms such as:


  • muscle weakness, paralysis, and potentially life-threatening complications if not treated promptly.

  • Very dangerous for infants

18-36 hours 




Campylobactor


Type of Foodborne Illness:  Infection 


*gastrointestinal infection

  • handling raw meat or poultry                 

  • eating contaminated raw or undercooked food   

  • eating contaminated bought food – for example, takeaways and at restaurants

  • drinking contaminated water                     

  • drinking raw milk or raw milk products

  • diarrhea 

  • fever

  • stomach cramps

1 to 10 days after becoming infected. 


Symptoms can last for up to 10 days but most people will usually get better within 10 days.


E-Coli


Type of Foodborne Illness: Infection


  • Contaminated water or food — especially raw vegetables and undercooked ground beef. 

  • Ground beef. When cattle are slaughtered and processed, E. coli bacteria in their intestines can get on the meat. Ground beef combines meat from many different animals, increasing the risk of contamination.

  • Unpasteurized milk. E. coli bacteria on a cow's udder or on milking equipment can get into raw milk.

  • Fresh produce. Runoff from cattle farms can contaminate fields where fresh produce is grown. Certain vegetables, such as spinach and lettuce, are particularly vulnerable to this type of contamination.

  • Severe stomach cramps

  • Diarrhea 

  • Vomiting

  • Fever

3-4 days 




Listeria


Type of Foodborne Illness: Infection


  • It's most commonly caused by eating improperly processed deli meats and unpasteurized milk products.

  • Listeria bacteria can be found in soil, water and animal feces. People can get infected by eating the following:

  • Raw vegetables that have been contaminated from the soil or from contaminated manure used as fertilizer

  • Contaminated meat

  • Unpasteurized milk or foods made with unpasteurized milk

  • Certain processed foods — such as soft cheeses, hot dogs and deli meats that have been contaminated after processing

*Unborn babies can contract a listeria infection from the mother.


  • Fever

  • Muscle aches

  • fatigue

  • Headache

  • Stiff neck

  • Confusion

  • Loss of balance

  • Seizures 

~2 weeks




Clostridium Perfringens


Type of Foodborne Illness: Intoxication


  • This commonly occurs when cooked food contaminated with the bacteria is left out (i.e. temperature abuse), which allows rapid multiplication of C. perfringens.

  • Common food sources include meat and poultry dishes, soups and sauces, such as gravy.

  • Common places where this can happen: Hospitals, cafeterias, prisons, large events where there is catered food.

  • diarrhea 

  • nausea

  • vomiting

  • abdominal pain

  • fever

8-12 hours

*Lasts less than 24 hours




Salmonella


Type of Foodborne Illness: Infection



  • Salmonella infection is usually caused by eating raw or undercooked meat, poultry, and eggs or egg products or by drinking unpasteurized milk.

  • Ensure food is prepared to correct internal temperature.

  • Diarrhea

  • Stomach (abdominal) cramps

  • Fever

  • Nausea

  • Vomiting

  • Chills

  • Headache

  • Blood in the stool

8 to 72 hours after becoming infected 



  1. Ways to control bacteria growth on food  and reduce foodborne illness both at home and in the family studies food lab 

  • Check Expiration Dates

  • Use plastic bags for meat and keep it in a different section from other groceries

  • Only buy pasteurized dairy products

  1.  Remember: Fight Bac- Clean, Separate, Cook, Chill (describe each step)

CLEAN:

  • Wash your hands with warm water and soap for at least 20 seconds before and after handling food.

  •  Wash your cutting boards, dishes, utensils, and countertops with hot soapy water after preparing each food item and before you go on to the next food. 

SEPARATE:

  • Separate raw meat, poultry, seafood and eggs from other foods in your grocery shopping cart, grocery bags and in your refrigerator.

  • Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood. 

  • Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs.

COOK: 

  • Use a food thermometer to measure the internal temperature of cooked foods.

  • Make sure there are no cold spots in food

CHILL:

  • Use an appliance thermometer to be sure the temperature is consistently 40 °F or below. 

  • The freezer temperature should be 0 °F or below



  1. What is the temperature range of the danger zone?  What happens during the danger zone?

4-60 Degrees C, in the danger zone bacteria grows rapidly

  1. Temperature required to slow down bacteria growth in the refrigerator 

40F

  1. Temperature required to kill bacteria 

165F

2) What is the main difference between Food Intoxication and Food Infection?

Food Intoxication: microorganisms that grow in food

Food Infection: enter the body along with the food