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This module is for use by community educators. Its appropriate for teaching groups of consumers or those that cook for others such as religous institutions. The guidelines within are for consumers, not for commercial food servce.
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Food Safety is for Everyone
Module OneWritten and developed by:
Lorraine Harley, Family and Consumer Sciences Educator
University of Maryland Extension
Calvert/Charles/St Mary’s Counties
Equal Access Programs
Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator,
University of Maryland Extension
Foodborne illness
Module 1
Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator,
University of Maryland Extension
What is foodborne illness???
“When a person becomes ill after ingesting contaminated foods or beverages.”
Common symptoms of foodborne illness:
Nausea Vomiting Diarrhea Abdominal cramping Fever Headache Dehydration Blood or pus in the stools
Estimated foodborne illness in the United States each year:
76 million people get sick
325,000 are hospitalized
5,000 deaths
Centers for Disease Control and Prevention 2007
Foodborne illness can be caused by:
Biological hazards (bacteria, viruses and parasites)
Chemical hazards (cleaning agents, toxins)
Physical hazards (bone, glass, metal, false fingernails, plastics) Parasites
Causative agents implicated in foodborne illness
Bacteria 90%
Viruses 6%
Chemical 2%
Parasites 1%
Bacterial growth
Bacteria multiply rapidly by dividing:
1,2,4,8,16,32,64…etc.
Sources of Foodborne Disease Outbreaks
52%
18%
4%4%
22% RestaurantHomeSchoolsUnknownOther Sources
Most at risk populations:
Infants and young children
Older adults
Most at risk populations continued….
Pregnant women
Immunocompromised populations
Sources of foodborne illness
Foodhandlers
Sources of foodborne illness
Contaminates in:
air, water, soil and fresh manure
Sources of foodborne illness
Food contact surfaces
Animals, insects, rodents
Foods most associated with foodborne illness…
Raw foods of animal origin
Foods associated with foodborne illness continued…
Raw and undercooked shellfish
Foods associated with foodborne illness continued…Fruits and vegetables
Foods most associated with foodborne illness continued…
Alfalfa sprouts and raw sprouts
Unpasteurized milk, fruit and juice
A few facts about foodborne illness:
Common
Under reported
It contributes to many cases of sickness and death each year
Facts about foodborne illness continued…
It is very costly $$$$$
Facts about foodborne illness continued…
It can destroy the reputation of a food establishment
Why are we hearing so much about foodborne illness now?
A growing problem: Increase in foodborne pathogens Antibiotic resistant pathogens Better methods of detection and identification
Why are we hearing so much about foodborne illness? Continued…
More centralized food distribution
Why are we hearing so much about foodborne illness continued…
Globalization
Why are we hearing so much about foodborne illness Continued…
Change in consumer demographics
Human behavior
Why are we hearing so much about foodborne illness continued…
Education Schools/home
Travel
Other important causes of foodborne illness:
Poor personal hygieneCross contaminationTemperature abuse
Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator,
University of Maryland Extension
To Learn More:
http://www.fsis.usda.gov/Fact_Sheets/
p://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm
www.cdc.govCopyright 2010 by Lorraine Harley,
Family and Consumer Sciences Educator, University of Maryland Extension
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