Foodborne Illness
Jennifer Kitchen
November 12, 2013
Foodborne Illness
O Food Poisoning!
O 6 Common Bacteria
O 3 Common Toxins
O Reportable Conditions
O Shigella
O symptoms and prevention
O Listeria
O symptoms and prevention
O Food Safety
O The Right Way to Wash Your Hands!
Food Poisoning!
O Foodborne illness
O unsafe storage, handling, or
preparation
O (Schlenker & Roth, 2011)
O eating foods that contain
O bacterial toxins
O viral, chemical, or toxic
substances
O (Frazier and Dryzmkowski, 2009)
6 Common Bacteria that Cause
Foodborne Illnesses
O E. coli 0157:H7
O Salmonella
O Campylobacter
O Vibrio
O Shigella
O Listeria
O
(Schlenker & Roth, 2011)
3 Most Common Toxins Found
in Food
O Staphylococcus aureus
O Clostridium botulinum
O Clostridium perfringens
O
(Schlenker & Roth, 2011)
CONDITIONS REPORTABLE BY
ALL HEALTH CARE PROVIDERS
IN COLORADO
O Botulism (Clostridium botulinum)
O Shigellosis
O Listeriosis
O Salmonellosis
O E. coli 0157:H7
O Shiga toxin-producing E.coli
O Group Outbreaks
O
(Colorado Department of Public Health and Environment (CDPHE), 2012)
Shigella
O Contamination by food handlers
O Vegetables grown in sewage
contaminated fields
O Food contaminated by flies
O Drinking or swimming in contaminated
water
O
(National Institute of Allergy and Infectious Disease (NIAID), 2012)
Symptoms
O Fever
O Tiredness
O Watery or bloody diarrhea
O Nausea and vomiting
O Abdominal pain
O
(NIAID, 2012)
Prevention
O Wash hands with soap and water
O Before preparing foods and beverages
O After using the bathroom
O After changing diapers
O Disinfect diaper-changing areas
O Help young children wash their hands carefully
O Avoid swallowing swimming water
O
(NIAID, 2012)
Listeria
O Found in soil and water and on animals
O Eating contaminated food
O Listeria hides in many foods
O Found in a variety of raw foods
O Can form on cooked foods
O Even found in processed/packaged
foods
O
(CDC, 2013)
Symptoms
O Fever
O Chills
O Muscle aches
O Stiff neck
O
(CDC, 2013)
Prevention
O Rinse raw produce thoroughly
O Avoid cross-contamination
O Keep kitchen clean and safe
O Use a refrigerator thermometer
O keep fridge at 40°F or lower _ keep freezer 0°F or lower
O Clean up spills right away
O Cook meats thoroughly
O Store foods safely
O Choose safer foods
O
(CDC, 2013)
Food Safety
O Refrigerate food properly
O Wash
O Hands _ Foods _ Preparation surfaces _ Utensils
O Cook foods to proper internal
temperature
O Follow storage and handling instructions
O Do not use foods if the packaging is
damaged
O
(Schlenker & Roth, 2011)
The Right Way to Wash Your
Hands
O Wet hands with clean running water
O Apply soap
O Rub hands together to make lather
O Scrub well
O Continue rubbing your hands for at least 20
seconds.
O Rinse hands well under running water.
O Dry hands using a clean towel or air dry
O
(CDC, 2013)
References
O Center for Disease Control and Prevention. (2010). Estimates of Foodborne
O
O
O
O
O
O
Illness in the United States. Retrieved from
http://www.cdc.gov/foodborneburden/index.html
Center for Disease Control and Prevention. (2013). Wash your Hands.
Retrieved from http://www.cdc.gov/features/handwashing/
Center for Disease Control and Prevention. (2013). Listeria (Listeriosis).
Retrieved from http://www.cdc.gov/listeria/index.html
Colorado Department of Public Health and Environment. (Nov. 30,
2012).Colorado Board of Health Conditions Reportable by All Physicians and
Health Care Providers in Colorado. Retrieved from
http://www.colorado.gov/cs/Satellite/CDPHE-DCEED/CBON/1251624735712
Frazier, M. S., and Dryzmkowski, J. W. (2009). Essentials of Human Diseases
and Conditions (4th Ed.). St. Louis, MO: Saunders Elsevier Inc.
National Institute of Allergy and Infectious Diseases. (2012). Shigellosis.
Retrieved from
http://www.niaid.nih.gov/topics/shigellosis/Pages/shigellosis.aspx
Schlenker, E. and Roth, S. (2011). Williams’ Essentials of Nutrition and Diet
Therapy. Missouri; Elsevier Mosby.