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Food Borne IIlnesses

Food-borne illnesses are primarily caused by various microorganisms, including bacteria, viruses, yeasts, and molds. Bacteria, like Salmonella and E. coli, thrive at room temperature, increasing the risk the longer food is left out. Viruses such as those causing colds and hepatitis do not multiply in food. Yeasts, which require sugar and moisture, can be identified by bubbles and an alcoholic smell. Molds, recognizable by their furry appearance, can also lead to allergic reactions and potential cancer risks. Proper food handling and storage are key to preventing these illnesses.

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Food Borne IIlnesses

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  1. Food Borne IIlnesses Types of Microorganisms

  2. Bacteria • Most common • Grow and multiply at room temp • The longer food is at room temp, the more bacteria will grow • High temps kill most and cold temps keep them from multiplying

  3. Viruses • Cause colds, flu, hepatitis • Cannot grow and multiply on their own • Do not increase in number while in food

  4. Yeasts • Fungi that require sugar and moisture for survival • Can be recognized by the presence of bubbles, alcoholic smell or taste • Slime on fruit juices, pink discoloration • Can be slowed by refrigeration

  5. Molds • Furry-looking fungi that grow on almost any food • Have been know to cause cancer in animals • Food items should be discarded. • Can cause allergies

  6. How they are spread: • During food processing • During food growing • During food handling • Through the environment

  7. 18,499 Laboratory-confirmed cases of food-borne illnesses in 2008. • Salmonella – 7,444 • Camplylobacter – 5,825 • Shigella – 3029 • Cryptosporidium – 1036 • E. coli 0157 - 718

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