P R E P A R E D B Y :

K A I T L Y N C Y M E R M A N

Summer Food Safety

What is a Foodborne Illness?

Also known as “food poisoning”

Costly, preventable disease caused by microbes or pathogens that contaminate food.

1 in 6 Americans each year contract one of these illnesses by eating contaminated foods or beverages.

CDC estimates that over 48 million people are infected with a Foodborne illness each year, causing 128,000 hospitalizations and over 3000 deaths.

Foodborne illnesses

There are over 250 Foodborne diseases, most of which are infections caused by bacteria, viruses, and parasites found in food.

Other diseases can be caused by poisonings, which are harmful toxins or chemicals, such that are found in poisonous mushrooms.

How does food become contaminated?

Naturally, bacteria is present throughout the environment in soil, water, and in the bodies of people and animals.

Food can become contaminated as it is produced and prepared.

•Many healthy animals contain microbes in their intestinal tracts, that can contaminate meat products during slaughter and production.•Fruits and vegetables can become contaminated if they are washed with water that is contaminated with animal feces or human sewage.•Oysters and other filter feeding shellfish can concentrate bacteria that are naturally present in sea water, or other microbes that are present in human sewage dumped into the sea.

Causes of illness in 1,565 single food commodity outbreaks, 2003–2008 (cdc.gov)

How does food become contaminated cont.

During food processing, food can become contaminated by the humans who handle it.

Food handlers infected with a disease, who do not wash their hands, can contaminate food sources

Cross contamination between different food sources

Fully cooked foods that come into contact with other raw foods that contain pathogens

What are the most common Foodborne diseases?

Norovirus

Salmonella

Listeria

Campylobacter

E.Coli

Norovirus

One of the leading causes of Foodborne illness in the United States

Easily transmitted from one person to another

70% of infected food workers cause about 70% of reported Norovirusoutbreaks from contaminated food.

Symptoms Inflammation of the

stomach/intestines

Vomiting, diarrhea, nausea, stomach pain, fever, headaches, body aches

Most people develop symptoms within 12-48 hours of exposure

Norovirus

Transmission

Highly contagious, and anyone can become infected

Easily transmitted by eating foods or liquids contaminated with the virus

Touching contaminated surfaces or objects

Having contact with someone with the virus

Treatment

No specific treatment since it is not a bacteria and cannot be treated with antibiotics

Dehydration is the major concern from vomiting and diarrhea

Drink plenty of fluids, water, and sports drinks that do not contain caffeine or alcohol

Salmonella

One of the most common and widely distributed disease-causing bacteria

Over 2,500 strains of salmonella

Many strains are antibiotic resistant

Young children, older adults, and people with weakened immune systems are most vulnerable populations

Symptoms Occur 12-72 hours after

infection and lasts 4-7 days

Diarrhea, vomiting, fever, and abdominal cramps

Hospitalization may be necessary for severe symptoms

If it becomes invasive, the infection will spread to the intestines to the blood stream, bone, joint, brain, or nervous system which can cause death (only 8% of cases)

Salmonella

Transmission

Widely present in domestic and wild animals, mostly food animals (pigs, poultry, and cattle)

This bacteria can pass through entire food chain, from animal feed, primary production, and into households and restaurants

Eating contaminated food of animal origin

Fecal-oral transmission

Treatment

Typically clear up within seven days with proper hydration

At risk populations may require antibiotics to prevent the spread of infection

However, many types of salmonella are antibiotic resistant

Listeria

Bacterial infection

Tends to affect older adults, pregnant women, children, and people with weakened immune systems

CDC estimates 1600 illnesses and 260 deaths from Listeria have occurred in the United States

Incidence rate in 2013 was 0.26 per 100,000 people

Symptoms Fever and muscle aches,

diarrhea, headache, stiff neck, loss of balance, and convulsions

Most people diagnosed have an invasive infection, meaning that it spreads beyond the gastrointestinal tract

In pregnant women, it can cause miscarriage, stillborn, premature labor, or a life threatening infection of the newborn

Listeria

Transmission Caused by the bacteria

Listeria Monocytogeneswhich is commonly found in soil and water

Animals can carry the bacterium without showing signs of illness

If this bacteria gets into a factory of food production, it can stay there for years

Eating a contaminated food source

Treatment At risk populations should

seek medical attention immediately

Those who think they are infected, but do not have symptoms generally do not need any treatment

Proper hydration

Campylobacter

Infectious disease caused by the bacteria genus Campylobacter

Best grown in places where the oxygen is lower than the amount in the environment and temperatures between 37 degrees and 42 degrees C

Many cases go undiagnosed and unreported

Affect over 1.3 million people a year in the United States

Symptoms Occur within 2-5 days of

becoming infected Diarrhea, cramping, nausea,

vomiting, abdominal pain, and fever

Bloody diarrhea may occur Older adults and people with

weakened immune systems may have an invasive infection, which spreads to the bloodstream and may be life threatening

Campylobacter

Transmission Only takes a few

organisms to become ill

Most commonly spread through drinking unpasteurized milk, eating raw or undercooked meat, or cross contamination

Infected produce and water sources

Eating contaminated meat products

Fecal-oral transmission

Treatment No formal treatment

necessary

Proper hydration

At risk populations may need antimicrobial therapy and antibiotics

Escherichia Coli (E.coli)

Bacteria that is normally present in the intestines of humans and animals

However, some are pathogenic

Most common pathogenic types are the Shiga toxin-producing E.coli (STEC) and E.coli 0157

Most STEC infections come from outbreaks of E.coli0157

Symptoms

Usually occur three days after becoming infected

Diarrhea, cramping, vomiting, and fever

Most people get better within 5-7 days

Some cases can be life threatening

Escherichia Coli

Transmission

Consumption of contaminated food or water

Drinking unpasteurized milk and unpasteurized apple cider

Contact with infected cattle

Fecal-oral transmission

Treatment

No specific medical treatment

Antibiotics should not be used to treat this illness

Proper hydration

Foodborne Illness in the Summer

Foodborne illnesses tend to increase during the summer time

Microorganisms that cause disease tend to grow faster in the warm summer months

Grow fastest at temperatures ranging from 90 to 110 degrees F

Moisture in the air also causes bacteria to grow

Foodborne Illness in the Summer

Given the right circumstances, harmful bacteria can multiply quickly and can contaminate food in large numbers

As outside activities increase during the summer (picnics, barbeques, and camping trips) there is a greater chance for food sources to be contaminated without the proper food safety measures

Prevention Strategies

CLEAN

Wash hands and surfaces often

Illness causing bacteria can live in many places in your kitchen, including your hands, utensils, and cutting boards

Wash hands with antibacterial soap for at least 20 seconds, scrubbing them thoroughly

Wash fruits and vegetables

SEPERATE

Do not cross contaminate

Separate cutting boards, plates, and utensils for produce and meat, poultry, seafood, and eggs

Keep meat, poultry, seafood, and eggs separate from all other foods in the refrigerator

When shopping at the grocery store, keep meat products away from other products in the shopping cart

COOK

Simply checking the color and texture is not a safe way to tell if food is cooked all the way

Use a food thermometer to check the internal temperatures

145 degrees for whole meats

160 degrees for ground meats

165 degrees for all poultry

During meal times, keep all foods hot and above 140 degrees while being served and eaten

CHILL

Illness causing bacteria can grow in foods within two hours (one hour in the summer time), unless you refrigerate them

Refrigerate foods that tend to spoil quickly (poultry, meat, eggs, fruits and vegetables)

Foods in the refrigerator that have been cooled down should be kept at 40 degrees F or below

Thaw or marinate foods in the refrigerator, never on counter tops or in the kitchen sink

Food Safety Tips

Do not eat or drink foods containing raw eggs or unpasteurized milk

If you are served undercooked meat in a restaurant, do not hesitate to send it back to the kitchen for further cooking

Wash hands thoroughly after coming into contact with raw meat or poultry

Food Safety Tips

Avoid contact with animal or human feces

Avoid letting infants come into contact with raw meat

Clean and disinfect surfaces thoroughly

Store ready-to-eat foods (hot dogs and deli meat) safely, no longer than 2 weeks

Food Safety Tips

If you are sick, do not prepare foods for others

Avoid swallowing water when swimming in pools, lakes, ponds, or backyard “kiddy” pools

When cooking and eating outside, store cold foods in a ice filled cooler at 40 degrees or below

Report

If you believe you or someone you know is sick due to a Foodborne illness, contact your local Health Department.

Health departments are an important part of the food safety system and can find out important information on what may have made you sick

For more information, visit www.foodsafety.gov

References

Center for Disease Control and Prevention (2014, September 23). Foodborne Illness. Retrieved from http://www.cdc.gov/foodsafety/facts.html

Center for Disease Control and Prevention (2015, June 8). Prevention and Education. Retrieved from http://www.cdc.gov/foodsafety/prevention.html

United States Department of Agriculture (2013, August 7). Foodborne Illness Peaks in the Summer-Why?. Retrieved from http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/foodborne-illness-and-disease/foodborne-illness-peaks-in-summer/