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FOOD BORNE ILLNESS

FOOD BORNE ILLNESS. From foukeffa.org Written by Teri Micke Ag Student Texas A&M. GA Ag Ed Curriculum Office To accompany the Georgia Agriculture Education Curriculum Course 02431 June, 2002. FOOD BORNE INFECTIONS. caused by ingesting a microorganism in a contaminated food

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FOOD BORNE ILLNESS

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  1. FOOD BORNE ILLNESS From foukeffa.org Written by Teri Micke Ag Student Texas A&M GA Ag Ed Curriculum Office To accompany the Georgia Agriculture Education Curriculum Course 02431 June, 2002

  2. FOOD BORNE INFECTIONS • caused by ingesting a microorganism in a contaminated food • food is a carrier - microbe isn’t feeding off of food • food is substrate and carrier - lives and reproduces in food

  3. FOOD BORNE INFECTIONS • #’s may double every 20 minutes • takes about 12-36 hours to show symptoms • invade GI tract (nauseas, diarrhea) • no real medical treatment- “tuff it out”

  4. FOOD-BORNE INTOXIANTS • organisms grow in food and produce toxins • very rapid onset

  5. EXAMPLES • Cl.botulinum produces botulism • staphylococcus aureus - found on skin, 1-6 hr onset

  6. between 1983-87 there were 18,336 reports of food illnesses and 27 deaths • estimated cases 6-12 million and 500-9,000 deaths • costs $50 billion/yr

  7. OUTBREAKS • E.Coli 0157:H7;cheese curds; WI; 35 sick, no deaths; raw milk • Salmonella; RTE breakfast cereal; 13 states; faulty oven & contam. vit mix

  8. E.Coli; water park in Atlanta; 6 children • E.Coli; 5500; Chicago; potato salad • Cyclosporiasis; Canada; over 280; raspberries (grown in Guatamala)

  9. PREVENTING CONTAMINATION • control air movement • control contamination • control temp • control moisture levels

  10. PREVENTING GROWTH • microbial death -heating, sterilization (kills all), pasteurization, radiation • inhibit growth - aw , temp., and chemical agents

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