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Foodborne Illnesses: An Orientation For Food Handlers

Foodborne illnesses are caused by bacteria or viruses that contaminate food. They can cause diarrhea, vomiting, and other symptoms. Certain foods like meat, poultry, eggs, and seafood are preferred by bacteria for growth. Proper food handling and cooking can help prevent foodborne illnesses. High risk groups include young children, pregnant women, elderly and those with weak immune systems.

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Karl Jose
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71 views10 pages

Foodborne Illnesses: An Orientation For Food Handlers

Foodborne illnesses are caused by bacteria or viruses that contaminate food. They can cause diarrhea, vomiting, and other symptoms. Certain foods like meat, poultry, eggs, and seafood are preferred by bacteria for growth. Proper food handling and cooking can help prevent foodborne illnesses. High risk groups include young children, pregnant women, elderly and those with weak immune systems.

Uploaded by

Karl Jose
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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FOODBORNE

ILLNESSES
An Orientation for Food Handlers
Diarrheal diseases are linked to
the deaths of an estimated 2
million people annually - mostly
children - and most of these
illnesses, including foodborne
illness, are attributed to
contaminated food or water.
What are foodborne illnesses?
• When certain disease-causing bacteru or virus contaminate
food, they can cause illness, which is termed as “foodborne
illnesses”.
• Foods that are contaminated may not look, taste or smell any
different from foods that are safe to eat.
Most Common Bacterias Most Common Viruses
Salmonella Norovirus
Campylobacter Hepatitis A
Listeria
E. Coli

Bacillus Cereus - Heat


Resistant
How do foodborne bacteria grow?
• Bacterias are naturally present in foods, and in
the right conditions, a single bacterium can grow
into more than 2 million bacterias in just 7 hours.
• The bacteria multiply rapidly on foods with lots of
Protein when the food temperature is between 5-
60 degrees celsius.
Which food is preferred by foodborne bacteria?
• Bacteria grow and multiply on some types of food
more easily than on others. The types of foods which
bacteria prefer include:
– meat - prepared fruit
– poultry - salads
– dairy products
– eggs
– seafood
– cooked rice
Who are at risk?
Some people are at a higher risk for developing
foodborne illness. These include pregnant women,
young children, older adults, and people with
weakened immune system.
How foodborne illnesses occur?
Foodborne Illnesses follow within 1-3 days after consumption of
contaminated food.

The following conditions may be responsible for a foodborne illness:


 Not cooking food thoroughly
 Not storing food that needs to be chilled at below 5 degrees celsius
 Keeping uncooked food unrefrigerated for more than 1 hour
 Eating food that has been touched by someone with diarrhea and
vomiting
 Cross-contamination
What are the clinical symptoms?
• Foodborne illnesses cause some combination of
nausea, vomiting, and diarrhea that may or may not
be bloody, sometimes with other symptoms.
• After eating contaminated food, abdominal cramps
and diarrhea, and vomiting can start as early as 1
hour or within 3 days depending on the foodborne
pathogen.
What are common tips for preventing foodborne
illnesses?

• Keep Clean
• Separate raw and cooked food
• Cook thoroughly
• Keep food at safe temperatures
• Use safe water and raw materials
What diseases?
• Hepatitis A
• Salmonella Typhi
(Typhoid Fever)
• Shigella (Dysentery)
• Shiga

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