food bourne illness and allergies. what is food poisoning? food poisoning occurs when you swallow...

Food Bourne Illness and Allergies

What is food poisoning?

Food poisoning occurs when you swallow food or water that contains bacteria, parasites, viruses, or toxins made by these germs.

Most common are Staph or E. coli

Symptoms from the most common types of food poisoning usually start within 2 - 6 hours of eating the food.

Statistics

Half or more of all cases of food-borne illnesses in Canada are picked up in restaurants or from other food service providers.

8.5 per cent of Canadian adults have experienced a food-borne illness in the last year severe enough to force them to miss work.

In the US, approximately 2000 people die of food poisioning each year.

Issues with reporting?

Think about it. . .

What are some possible things that might skew the number of reported cases of food poisoning in Canada?

Food poisoning symptoms. . .

http://www.youtube.com/watch?v=x8uLuz3JC-Y

Food Poisoning: Clostridium PerfringensC. perfringens is found

frequently in the intestines of humans and many animals and is present in soil and areas contaminated by human or animal feces.

Commonly infected foods include meats, meat products, and gravy.

Food Poisoning: Clostridium Perfringens

Prevented by proper food storage, washing hands, cooking to proper temperatures

Staph Food Poisoning

The bacteria multiply in foods and produce toxins especially if food is kept at room temperature.

Staph Food Poisoning

Most people get staph poisoning by eating contaminated food. The most common reason for contamination is that the food has not been kept hot enough [140°F (60°C) or above] or cold enough [40°F (4°C) or below]. Proper storage of food

When in doubt, throw it out!

Botulism

The bacteria may enter the body through wounds, or they may live in improperly canned or preserved food.

It produces spores that survive in improperly preserved or canned food, where they produce toxin. When eaten, even tiny amounts of this toxin can lead to severe poisoning.

Botulism

Always throw away bulging cans or foul-smelling preserved foods. Sterilizing home-canned foods by pressure cooking them at 250 degrees Fahrenheit for 30 minutes may reduce the risk for botulism.

Keep foil-wrapped baked potatoes hot or in the refrigerator, not at room temperature.

Salmonella enterocolitis

You are more likely to get this type of infection if you have:

Eaten foods such as turkey, turkey dressing, chicken, or eggs that have not been cooked well or stored properly.

Salmonella enterocolitis

These things may help you feel better if you have diarrhea:

Drink 8 to 10 glasses of clear fluids every day. Water is best.

Eat some salty foods, such as pretzels, soup, and sports drinks.

Eat some high-potassium foods, such as bananas, potatoes without the skin, and watered-down fruit juices.

E. coli poisoning

Bacteria may get into your food in different ways:

Meat or poultry may come into contact with normal bacteria from the intestines of an animal while it is being processed

Water used during growing or shipping may contain animal or human waste

Unsafe food handling or preparation in grocery stores, restaurants, or homes

E. coli poisoning

Food poisoning often occurs from eating or drinking:

Any food prepared by someone who did not wash their hands properly

Any food prepared using unclean cooking utensils, cutting boards, or other tools

Dairy products or food containing mayonnaise (such as coleslaw or potato salad) that have been out of the refrigerator too long

Frozen or refrigerated foods that are not stored at the proper temperature or are not reheated properly

Raw fish or oysters

Raw fruits or vegetables that have not been washed well

Raw vegetable or fruit juices and dairy products

Undercooked meats or eggs

Water from a well or stream, or city or town water that has not been treated

Prevention Measures

Is washing your hand really important?

Apple Experiment

Prevention Measures

Is refrigeration really important?

Rate of growth of bacteria:

Q(t) = 50*( 2^(t/30) )

3 1⁄2 hours – 16,382 germs 4 hours – 65,386 germs

5 hours – 1,048, 576 germs

Food Allergies

A food allergy is an adverse immune response to a food protein.

Allergies

http://www.youtube.com/watch?v=TTcL7u05aUU

Symptoms of Allergic Reaction

Skin: Itching, flushing, hives , or swelling

Eyes: Itching, tearing, redness, or swelling of the skin around the eyes

Nose and mouth: Sneezing, swelling of the tongue, or a metallic taste

Lungs and throat: Difficulty getting air in or out, chest tightness, wheezing or other sounds of labored breathing,

Heart and circulation: Dizziness, weakness, fainting, rapid, slow, or irregular heart rate, or low blood pressure

Digestive system: Nausea, vomiting, abdominal cramps, or diarrhea

Nervous system: Anxiety, confusion, or a sense of impending doom

Allergy Testing

Testing for food allergies often includes skin testing, elimination diets and/or blood tests.

Food Intolerances

They are distinct from other adverse responses to food, such as food intolerance, pharmacological reactions, and toxin-mediated reactions.

It generally takes a more normal sized portion to produce symptoms of food intolerance

Allergy vs. Intolerance

Allergy Intolerance

Milk Pork

Eggs Banana

Peanuts Peanut

Tree Nuts Wheat

Shellfish Aspartame

Fish Coffee

Soy Cocoa Beans

Wheat Tangerine