safe in the kitchen
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SAFE IN THE KITCHENSAFE IN THE KITCHEN
Nenni Dwi A. LubisDepartemen Ilmu Gizi – FK USU
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FOODBORNE ILLNESSFOODBORNE ILLNESS
Food Poisoning
Eating contaminated food
Cause – Intrinsic hazard
• Natural toxin
• Non nutrient
– Extrinsic hazard
• Chemical contaminant• Biological contaminant
– Physical hazard
http://keracunan%20bp/kracunan%20makanan%20USU.ppthttp://keracunan%20bp/kracunan%20mak.ppthttp://keracunan%20bp/kracunan%20mak.ppthttp://keracunan%20bp/kracunan%20makanan%20USU.ppt
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!ssible "auses !# F!!$b!rne Illness!ssible "auses !# F!!$b!rne Illness
Pathogenic Agent Examples
Bacteria Food poisoning
Viruses Viral food poisoning
Viral disease
Protozoa Amoebic dysentery
Giardia
Fungi Fungal poisoning
Helminthic worms ape worms
!i"er flu#es
Algae Paralytic shellfish poisoning
$hemical %atural to&ins in foods
$ontamination
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S%mpt!m !# F!!$b!rne IllnessS%mpt!m !# F!!$b!rne Illness
Fatigue
Chills
A mild fever Dizziness
Dehydration
evere cramps!ision pro"lems
Death
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#he $ay people react to food"orne"acteria and contaminated food DIFFE%
Depend on – #he type of "acteria or toxin
– &o$ extensively the food $as contaminated
– &o$ much food $as eaten
– #he person's suscepti"ility to the "acteria
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BA"&ERIABA"&ERIA
E. coli
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(ost cases of food"orne illness
#o survive and multiply ) need time and right condition
– Food* thrive on protein
– (oisture
– +arm temperature , -..
F / 0-..
F• 1 02.. F* destroy "acteria
• 3 -.. F* slo$s their gro$th
– 4xygen
#he $orst trou"lema5ers
Salmonella, Staphylococcus aureus, Campylobacter jejuni,Clostridium perfringens, Clostridium botulinum, Escherichia coli,
Listeria monocytes, Shigella, Vibrio vulnificus, Y. enterocolitica
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Salmonella spp.Salmonella spp.
'ostly found in raw or undercoo#edpoultry( meat( eggs( fish andunpasteurized mil#
)n"ironmental sources of the organisminclude water( soil( insects( factory
surfaces( #itchen surfaces( animal feces(raw meats( raw poultry( and rawseafoods
Acute symptoms ** nausea( "omiting(abdominal cramps( minal diarrhea( fe"er(and headache
$hronic conse+uences ** arthritic
symptoms may follow ,*- wee#s afteronset of acute symptoms
Cooking foods thoroughly, keepingfood clean and consuming only pasteuried milk
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Camphylobacter jejuniCamphylobacter jejuni
$an be transferred to raw andundercoo#ed poultry and meat(unpasteurized mil# and untreatedwater
$auses diarrhea( which may bewatery or stic#y and can containblood .usually occult/ and fecalleu#ocytes .white cells/
0ther symptoms often present arefe"er( abdominal pain( nausea(
headache and muscle pain he illness usually occurs 1*2
days after ingestion of thecontaminated food or water
http://www.cfsan.fda.gov/cgi-bin/bbbglos?Leukocyteshttp://www.cfsan.fda.gov/cgi-bin/bbbglos?Leukocytes
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Destroyed easily "yDestroyed easily "y
afe food handling +ater treatment system Coo5 food thoroughly
Avoid cross contamination "y$ashing utensils* cutting"oard* and hands afterhandling ra$ poultry and meat
Avoid ra$* unpasteurized mil5
If going to camp* al$ays treat$ater from streams or la5es
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Staphylococcus aureusStaphylococcus aureus
(eat and meat products6 poultryand egg products6 salads such asegg* tuna* chic5en* potato* andmacaroni6 "a5ery products suchas cream7filled pastries* cream
pies and chocolate eclairs6sand$ich fillings and mil5 anddairy products
Exist in air* dust* se$age* $ater*mil5* and food or on foode8uipment* environmentalsurfaces* humans* and animals
#he most common symptoms arenausea* vomiting* retching*a"dominal cramping andprostration
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Clostridium botulinumClostridium botulinum
4nset of symptoms in food"orne "otulism is usually 09 to:2 hours after ingestion of the food containing the toxin*although cases have varied from - hours to 9 days
Early signs of intoxication consist of mar5ed lassitude*$ea5ness and vertigo* usually follo$ed "y dou"le visionand progressive difficulty in spea5ing and s$allo$ing
Botulinal toxin has "een demonstrated in a considera"levariety of foods* such as canned corn* peppers* green"eans* soups* "eets* asparagus* mushrooms* ripe olives*spinach* tuna fish* chic5en and chic5en livers and liverpate* and luncheon meats* ham* sausage* stuffed eggplant*lo"ster* and smo5ed and salted fish
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Escherichia coli Escherichia coli
#he most fre8uent clinical syndrome of infection includes$atery diarrhea* a"dominal cramps* lo$7grade fever* nauseaand malaise
Contamination of $ater $ith human se$age may lead tocontamination of foods
Infected food handlers may also contaminate foods
#hese organisms are infre8uently isolated from dairy productssuch as semi7soft cheeses
Infants and travelers to underdeveloped countries are most at7ris5 of infection
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Who is at High Risk for Foodborne Illness?Who is at High Risk for Foodborne Illness?
Pregnant $omen
;oung children4lder adults
People $ith $ea5ened
immune systems orcertain chronic illnesses
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&a'e "!ntr!l !# (!me F!!$ Sa#et%&a'e "!ntr!l !# (!me F!!$ Sa#et%
+ash hands often
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")e*'list #!r A "lean Kit*)en")e*'list #!r A "lean Kit*)en
&ands
+or5 surfaces
=tensils
#o$els and dishcloths
Appliances
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+as) ,!ur (an$s -!re O#ten+as) ,!ur (an$s -!re O#ten
!efore you
&andle or prepare food Eat meals
Feed children
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After you After you
Prepare food #ouch ra$ food* especially meats
and poultry $itch food preparation tas5s #ouch eggs and egg7rich foods =se the rest room Change a diaper Clean an appliance &andle gar"age or dirty dishes mo5e a cigarette Pet animals and scoop animal feces
=se the phone or computer #ouch face* hair* "ody and other
people #ouch a cut or a sore* cough or
sneeze Clean or touch dirty laundry
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0 Golden Rules for Safe Food
0 Golden Rules for Safe Food
Preparationreparation
0> Choose foods processed for safety
?> Coo5 food thoroughly
:> Eat coo5ed foods immediately
-> tore coo5ed foods carefully@> %eheat coo5ed foods thoroughly
2> Avoid contact "et$een ra$ foods and coo5edfoods
> +ash hands repeatedly
9> Protect food from insect* rodents and other
animals
0.> =se safe $ater
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Should you call your doctor? Should you call your doctor?
+hen diarrhea is "loody +hen diarrhea or vomiting is excessive +hen these three symptoms all appear stiff nec5*
severe headache and fever +hen you suspect illness from C> "otulinum or
!> vulnificus +hen the victim is at high ris5 a young child* an
elderly person* someone $hose immune system iscompromised due to illness +hen symptoms persist longer than three days
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What do you do if you suspectWhat do you do if you suspect
foodborne illness? foodborne illness?
Call or see a medical professional
%eport the incident to your localhealth department
If you are reporting the incident* try
to preserve the suspected food
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