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Foodborne Illness Chart.doc

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Department
Health Studies
Course
HLTH 230
Professor
Jeffery Lalonde
Semester
Winter

Description
Foodborne Illnesses • 2 types 1) foodborne infections: caused by foods contaminated with infectious microbes -symptoms: abdominal cramps, fever, diarrhea 2) food intoxications: caused by foods containing natural toxins/from foods that contain microbes that produce toxins Foodborne Type Organism Food Sources Symptoms Prevention Illness Heptatitis Infection Hepatitis A -undercooked/raw onset 2-7 weeks, cook foods thoroughly, avoid Virus shellfish, contaminated fever, loss of untreated water, avoid raw fruits veggies and fruits or appetite, stomach and vegetables contaminated water cramps, jaundice Salmonella Infection Salmonella -raw/undercooked onset 1-3 days, use sanitary food handling eggs or meat, frog nausea, fever, methods, cook foods thoroughly, Bacteria legs, raw milk and chills, vomiting, refrigerate foods promptly and other dairy products, abdominal cramps, properly yeast, coconut, pasta diarrhea, can be chocolate, fruit and fatal vegetables (sprouts and cantaloupe) Listeria Infection Listeria unpasteurized milk, onset 1 to 70 days, use sanitary food handling Bacterium fresh soft cheeses, Mimics the flu, methods, cook foods thoroughly, luncheon meat/hot blood poisoning, use pasteurized milk, carefully dogs complications in watch due dates, growth pregnancy (very stopped by freezing, bacteria unique to listeria!) only slow with refrigeration -illness from bacteria that live in intestines of animals and humans as well as soil, vegetation and water Foodborne Type Organism Food Sources Symptoms Prevention Illness Perfringens Infection Clostridium -high protein and high onset: 8 to 16 -use sanitary food handling Perfringens starch foods, most hours. Abdominal methods, cook foods thoroughly, Food Poisoning Bacterium frequently meat pain, diarrhea, refrigerate foods promptly products stored nausea; lasts 1-2 between 50-55 days degrees C -clostridium perfringens found in sewage, the intestines of humans and animals, dust and soil -called the “cafeteria germ” -multiplies in foods left in steam tables or at room temperature -foods which are cooked, cooled and reheated are often implicated (ex. turkey, gravy, stew) E. Coli Infection E. Coli undercooked ground 1-8 days. Severe cook ground beef thoroughly; Infection beef, unpasteurized bloody diarrhea, avoid raw milk and milk
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