PE and Health 1
Period 2 / 3 (COHORT A and B)
Teacher: Ms. Eleina Santos
Foodborne Illness
INFORMATION PACKET AND QUESTIONS AT THE END
INTRODUCTION
At the end of this lesson, students will be able to:
1. Define “foodborne illness”
2. Explain causes and symptoms of foodborne illness
3. Explain how to prevent foodborne illness
4. Identify groups that are at a higher risk for foodborne illness
5. Explain basic food safety: clean, separate, cook, and chill.
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I. Foodborne Illness defined:
● Definition - an illness due to swallowing food that has been
contaminated with germs or toxic substances
● Foodborne illness is common, costly, and preventable
● Researchers have identified more than 250 foodborne diseases.
● Also known as food poisoning, foodborne disease, or foodborne infection
II. Causes and Symptoms of foodborne illness:
1.
Most foodborne illnesses are infections caused by bacteria,
viruses, or parasites
2.
Harmful toxins and chemicals can also cause foodborne
illness
3.
A-Z Index of Foodborne Illness by the CDC contains a list of
foodborne illnesses and other relevant information.
4.
How do I know if I have a foodborne illness?
○ Symptoms range from mild to severe, and may differ depending
on the type of germ that was swallowed.
The most common symptoms of food poisoning are:
● Upset stomach
● Stomach cramps
● Nausea
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● Vomiting
● Diarrhea
● Fever
5. Question: I think I have severe food poisoning. When should I see a
doctor?
See a doctor or healthcare provider if you have the following symptoms:
● Bloody stools
● High fever (temperature over 102°F, measured orally)
● Frequent vomiting that prevents keeping liquids down (which can lead to
dehydration)
● Signs of dehydration, including little or no urination, a very dry mouth
and throat, or feeling dizzy when standing up
● Diarrhea that lasts more than 3 days
Symptoms and Sources of Common Food Poisoning Germs
1. S. aureus, aka “Staph”
○ Symptoms begin 30 minutes – 6 hours after exposure: Nausea,
vomiting, stomach cramps. Most people also have diarrhea.
○ Sources: Foods that are not cooked after handling, such as sliced
meats, puddings, pastries, and sandwiches.
2. C. perfringens
○ Symptoms begin 6 – 24 hours after exposure: Diarrhea, stomach
cramps. Vomiting and fever are uncommon. Usually begins
suddenly and lasts for less than 24 hours.
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○ Sources: Beef or poultry, especially large roasts; gravies; dried or
precooked foods
3. Salmonella
○ Symptoms begin 6 hours – 6 days after exposure: Diarrhea, fever,
stomach cramps, vomiting
○ Sources: Raw or undercooked chicken, turkey, and meat; eggs;
unpasteurized (raw) milk and juice; raw fruits and vegetables
Other sources: Many animals, including backyard poultry, reptiles
and amphibians, and rodents (pocket pets)
4. Norovirus
○ Symptoms begin 12 – 48 hours after exposure: Diarrhea,
nausea/stomach pain, vomiting
○ Common food sources: Contaminated food like leafy greens, fresh
fruits, shellfish (such as oysters), or water
Other sources: Infected person; touching contaminated surfaces
5. C. botulinum (Botulism)
○ Symptoms begin 18 – 36 hours after exposure: Double or blurred
vision, drooping eyelids, slurred speech. Difficulty swallowing,
breathing and dry mouth. Muscle weakness and paralysis.
Symptoms start in the head and move down as severity increases.
○ Common food sources: Improperly canned or fermented foods,
usually homemade. Prison-made illicit alcohol.
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III. Preventing Foodborne Illness
Basic Food Safety: Clean, Separate, Cook, and Chill
Following four simple steps - clean, separate, cook, and chill - can help
protect you and your loved ones from foodborne illness.
1.
Clean: Wash your hands and surfaces often.
2.
Separate: Don't cross-contaminate.
3.
Cook: To the right temperature.
4.
Chill: Refrigerate promptly.
What are foods that can cause food poisoning?
1. Chicken, Beef, Pork, and Turkey
2. Fruits and Vegetables
3. Raw Milk, and Products Made From It
4. Raw Eggs
5. Seafood and Raw Shellfish
6. Sprouts
7. Raw Flour
IV. Who is most at risk for foodborne illness?
Every year, an estimated 1 in 6 Americans (or 48 million people) get sick,
128,000 are hospitalized, and 3,000 die of foodborne diseases.
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Question: Who can get foodborne illness?
Anyone can get food poisoning, but some groups of people are more likely to get
sick and to have a more serious illness.
These groups include:
● Adults age 65 and older
● Children younger than age 5
● People whose immune systems are weakened by health conditions or
medicine used to treat them, including people with diabetes, liver or
kidney disease, HIV/AIDS, or cancer
● Pregnant women
Tips to Prevent Food Poisoning
● CLEAN
○ Wash your hands and work surfaces before, during, and after
preparing food.
● SEPARATE
○ Separate raw meat, poultry, seafood, and eggs from ready-to-eat
foods. Use separate cutting boards and keep raw meat away from
other foods in your shopping cart and refrigerator.
● COOK
○ Separate raw meat, poultry, seafood, and eggs from ready-to-eat
foods. Use separate cutting boards and keep raw meat away from
other foods in your shopping cart and refrigerator
● CHILL
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○ Keep your refrigerator 40°F or below. Refrigerate leftovers within 2
hours of cooking (or within 1 hour if food is exposed to a
temperature above 90°F, like in a hot car).
People who are at-risk for foodborne illness should avoid the following:
1. Undercooked or raw food from animals (such as beef, pork, chicken,
turkey, eggs, or seafood)
2. Raw or lightly cooked sprouts
3. Unpasteurized (raw) milk and juices
4. Soft cheese (such as queso fresco), unless it is labeled as made with
pasteurized milk
QUESTIONS TO ANSWER AT THE END OF THIS PACKET on the next page:
Directions: Answer the following questions on this packet. Turn in when done
on Google Classroom.
1. Define “foodborne illness.”
2. What are other names for “foodborne illness”?
3. Using this link, what are common symptoms of foodborne illness?
4. Using this link (same as above), name one common germ that causes
foodborne illness. What are the symptoms associated with this germ?
5. What are three symptoms of severe foodborne illness?
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6. What are the four steps that help us practice food safety?
7. How do you practice food safety on a daily basis? Give one strategy.
8. What are two examples of groups that are at a higher risk for foodborne
illness?