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Foodborne illness

Foodborne illness . More than just a stomach ache! . Foodborne Illness facts . Takes ½ hour to 6 weeks to become ill. 76 million people become ill each year 5,000 people die Where are they getting these illnesses? Restaurants, improper cooking at home, bought food items, etc… .

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Foodborne illness

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  1. Foodborne illness More than just a stomach ache!

  2. Foodborne Illness facts • Takes ½ hour to 6 weeks to become ill. • 76 million people become ill each year • 5,000 people die • Where are they getting these illnesses? • Restaurants, improper cooking at home, bought food items, etc…

  3. Food Hazards • These foods could carry the following foodborne illnesses:

  4. Who is at a higher risk? • Infants • Pregnant Women • Young children and older adults • People with weaker immune systems or chronic diseases

  5. Signs and Symptoms Diarrhea Fever Upset Stomach Vomitting Dehydration

  6. Types of Bacteria/ Foodborne Illnesses • Campylobacter • E-Coli • Norwalk Virus • Salmonella • Botulism

  7. Assignment • Pick out your foodborne Illness • Create a poster sharing: • food sources • symptoms • Recovery time • Work with no more than 2 other people. • Use the White Guide to Good Food text book pg. 116(unless you have norwalk virus-use powerpoint)

  8. Norwalk Virus • Symptoms: • Nausea • Vomiting • Diarrhea • Stomach Cramps • Hospitalization (uncommon) • Food Sources: • Raw oysters: • from contaminated sewage • not stored outside the temperature danger zone • Feces: not washing hands after having a bowel movement and then handling food. • Recovery usually in 2 to 3 days

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