Safe in the Kitchen

8/9/2019 Safe in the Kitchen

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SAFE IN THE KITCHENSAFE IN THE KITCHEN

Nenni Dwi A. LubisDepartemen Ilmu Gizi – FK USU


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FOODBORNE ILLNESSFOODBORNE ILLNESS

Food Poisoning

Eating contaminated food

Cause – Intrinsic hazard

• Natural toxin

• Non nutrient

– Extrinsic hazard

• Chemical contaminant• Biological contaminant

– Physical hazard

http://keracunan%20bp/kracunan%20makanan%20USU.ppthttp://keracunan%20bp/kracunan%20mak.ppthttp://keracunan%20bp/kracunan%20mak.ppthttp://keracunan%20bp/kracunan%20makanan%20USU.ppt


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!ssible "auses !# F!!$b!rne Illness!ssible "auses !# F!!$b!rne Illness

Pathogenic Agent Examples

Bacteria Food poisoning

Viruses Viral food poisoning

Viral disease

Protozoa Amoebic dysentery

Giardia

Fungi Fungal poisoning

Helminthic worms ape worms

!i"er flu#es

Algae Paralytic shellfish poisoning

$hemical %atural to&ins in foods

$ontamination


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S%mpt!m !# F!!$b!rne IllnessS%mpt!m !# F!!$b!rne Illness

Fatigue

Chills

A mild fever Dizziness

Dehydration

evere cramps!ision pro"lems

Death


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#he $ay people react to food"orne"acteria and contaminated food DIFFE%

Depend on – #he type of "acteria or toxin

– &o$ extensively the food $as contaminated

– &o$ much food $as eaten

– #he person's suscepti"ility to the "acteria


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BA"&ERIABA"&ERIA

E. coli


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(ost cases of food"orne illness

#o survive and multiply ) need time and right condition

– Food* thrive on protein

– (oisture

– +arm temperature , -..

F / 0-..

F• 1 02.. F* destroy "acteria

• 3 -.. F* slo$s their gro$th

– 4xygen

#he $orst trou"lema5ers

Salmonella, Staphylococcus aureus, Campylobacter jejuni,Clostridium perfringens, Clostridium botulinum, Escherichia coli,

Listeria monocytes, Shigella, Vibrio vulnificus, Y. enterocolitica


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Salmonella spp.Salmonella spp.

'ostly found in raw or undercoo#edpoultry( meat( eggs( fish andunpasteurized mil#

)n"ironmental sources of the organisminclude water( soil( insects( factory

surfaces( #itchen surfaces( animal feces(raw meats( raw poultry( and rawseafoods

Acute symptoms ** nausea( "omiting(abdominal cramps( minal diarrhea( fe"er(and headache

$hronic conse+uences ** arthritic

symptoms may follow ,*- wee#s afteronset of acute symptoms

Cooking foods thoroughly, keepingfood clean and consuming only pasteuried milk


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Camphylobacter jejuniCamphylobacter jejuni

$an be transferred to raw andundercoo#ed poultry and meat(unpasteurized mil# and untreatedwater

$auses diarrhea( which may bewatery or stic#y and can containblood .usually occult/ and fecalleu#ocytes .white cells/

0ther symptoms often present arefe"er( abdominal pain( nausea(

headache and muscle pain he illness usually occurs 1*2

days after ingestion of thecontaminated food or water

http://www.cfsan.fda.gov/cgi-bin/bbbglos?Leukocyteshttp://www.cfsan.fda.gov/cgi-bin/bbbglos?Leukocytes


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Destroyed easily "yDestroyed easily "y

afe food handling +ater treatment system Coo5 food thoroughly

Avoid cross contamination "y$ashing utensils* cutting"oard* and hands afterhandling ra$ poultry and meat

Avoid ra$* unpasteurized mil5

If going to camp* al$ays treat$ater from streams or la5es


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Staphylococcus aureusStaphylococcus aureus

(eat and meat products6 poultryand egg products6 salads such asegg* tuna* chic5en* potato* andmacaroni6 "a5ery products suchas cream7filled pastries* cream

pies and chocolate eclairs6sand$ich fillings and mil5 anddairy products

Exist in air* dust* se$age* $ater*mil5* and food or on foode8uipment* environmentalsurfaces* humans* and animals

#he most common symptoms arenausea* vomiting* retching*a"dominal cramping andprostration


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Clostridium botulinumClostridium botulinum

4nset of symptoms in food"orne "otulism is usually 09 to:2 hours after ingestion of the food containing the toxin*although cases have varied from - hours to 9 days

Early signs of intoxication consist of mar5ed lassitude*$ea5ness and vertigo* usually follo$ed "y dou"le visionand progressive difficulty in spea5ing and s$allo$ing

Botulinal toxin has "een demonstrated in a considera"levariety of foods* such as canned corn* peppers* green"eans* soups* "eets* asparagus* mushrooms* ripe olives*spinach* tuna fish* chic5en and chic5en livers and liverpate* and luncheon meats* ham* sausage* stuffed eggplant*lo"ster* and smo5ed and salted fish


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Escherichia coli Escherichia coli

#he most fre8uent clinical syndrome of infection includes$atery diarrhea* a"dominal cramps* lo$7grade fever* nauseaand malaise

Contamination of $ater $ith human se$age may lead tocontamination of foods

Infected food handlers may also contaminate foods

#hese organisms are infre8uently isolated from dairy productssuch as semi7soft cheeses

Infants and travelers to underdeveloped countries are most at7ris5 of infection


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Who is at High Risk for Foodborne Illness?Who is at High Risk for Foodborne Illness?

Pregnant $omen

;oung children4lder adults

People $ith $ea5ened

immune systems orcertain chronic illnesses


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&a'e "!ntr!l !# (!me F!!$ Sa#et%&a'e "!ntr!l !# (!me F!!$ Sa#et%

+ash hands often


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")e*'list #!r A "lean Kit*)en")e*'list #!r A "lean Kit*)en

&ands

+or5 surfaces

=tensils

#o$els and dishcloths

Appliances


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+as) ,!ur (an$s -!re O#ten+as) ,!ur (an$s -!re O#ten

!efore you

&andle or prepare food Eat meals

Feed children


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After you After you

Prepare food #ouch ra$ food* especially meats

and poultry $itch food preparation tas5s #ouch eggs and egg7rich foods =se the rest room Change a diaper Clean an appliance &andle gar"age or dirty dishes mo5e a cigarette Pet animals and scoop animal feces

=se the phone or computer #ouch face* hair* "ody and other

people #ouch a cut or a sore* cough or

sneeze Clean or touch dirty laundry


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0 Golden Rules for Safe Food

0 Golden Rules for Safe Food

Preparationreparation

0> Choose foods processed for safety

?> Coo5 food thoroughly

:> Eat coo5ed foods immediately

-> tore coo5ed foods carefully@> %eheat coo5ed foods thoroughly

2> Avoid contact "et$een ra$ foods and coo5edfoods

> +ash hands repeatedly

9> Protect food from insect* rodents and other

animals

0.> =se safe $ater


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Should you call your doctor? Should you call your doctor?

+hen diarrhea is "loody +hen diarrhea or vomiting is excessive +hen these three symptoms all appear stiff nec5*

severe headache and fever +hen you suspect illness from C> "otulinum or

!> vulnificus +hen the victim is at high ris5 a young child* an

elderly person* someone $hose immune system iscompromised due to illness +hen symptoms persist longer than three days


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What do you do if you suspectWhat do you do if you suspect

foodborne illness? foodborne illness?

Call or see a medical professional

%eport the incident to your localhealth department

If you are reporting the incident* try

to preserve the suspected food


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Documents

Safe in the Kitchen