• AKA: Foodborne Disease or Food
Poisoning
• Infection or intoxication cause by
substances that spoil or infect from food or
drinking water to humans.
• In most cases the contaminants are
bacteria, parasites or viruses.
• Any microorganism that is infectious or
toxigenic and causes disease
• Parasites
• Viruses
• Some fungi/yeast
• Bacteria
• Any substance that is added to food and
affects the food’s characteristics
• Preservatives
• Sweeteners
• Flavorings
• Artificial and natural colorings
• Nutritional Supplements
• An incident in which TWO or
more cases of a similar illness
result from eating the same food.
• A poison that is produced by microorganisms,
carried by fish, or released by plants
• Any group who may be more susceptible to more serious
symptoms or side effects from an illness than the general
population.
At-risk groups for foodborne illness include
Very young children
Pregnant woman
Elderly
People with weakened immune systems
Symbol
• A process in which
ionizing energy is used
to kill pathogens and
other harmful substances
in food by causing
breaks in the DNA
• The process of using heat or irradiation to destroy
microorganisms that could cause disease.
• Louis Pasteur (1822-1895)
• Chemist who invented pasteurization
• Was actually trying to prevent spoilage in wine and beer when he
discovered pasteurization.
• Pasteurization was first applied in wine preservation.
• When milk producers introduced pasteurization it substantially
reduced foodborne illness.
• Bacteria are very heat sensitive
• The higher the temp the quicker they are inactivated
Using higher heat takes less time to kill pathogenic bacteria
Using lower heat takes more time to kill pathogenic bacteria
• Method for killing harmful bacteria in foods
that contain water
• Destroys bacteria without the use of high
temperatures or chemical additives.
Can grow within
10-12 Hours
• Bacterium which are found naturally
around us, including those that cause
foodborne illnesses.
• The transfer of bacteria from foods, hands, utensils, or food
preparation surfaces to a food.
Particularly a problem with Liquids from RAW
Meats
Poultry
Seafood
• Harmful bacteria can be transmitted to previously
uncontaminated foods or surfaces
•
•
•
•
•
Food
Drugs
Medical Devices
Vaccines, blood, biologics
Animal & Veterinary
Drugs
• Cosmetics
• Radiation-Emitting
Products
• Tobacco Products
“Protecting and promoting your health”
Clean
Cook
Combat
Chill
http://www.usda.gov/wps/portal/usda/usdahome
• Is found on perishable food
products in stores
• Do not purchase that product after
the “Sell By” date
• The correct way to thaw foods is to…
Take the Food from the freezer place in the
refrigerator to thaw.
• When you thaw foods in the microwave they
must be consumed/eaten immediately .
• DO NOT THAW FOODS IN THE SINK
• When going on a picnic remember that ALL
PERISHABLE FOODS should be kept on ICE
• Refrigerator’s temperature should be
40 degrees or below
• Freezer’s temperature should be
0 degrees or below
• Left overs should ALWAYS be put into
the refrigerator
• If you are not sure if a food is still safe to
eat ALWAYS remember….
“When in doubt, throw it out”
• Using a food thermometer is
the ONLY way to check and see if
eggs and meats are properly
cooked.
• The proper internal temperature
of ground meat is…
160 degrees
• Uncooked meats should be stored away from fresh
produce
• Do not buy canned foods that have dents, cracks,
rust or bulging lids.
• You should have two cutting boards in your
kitchen…
one for meats
one for fruits & vegetables