Food Safety is for Everyone Module One Written and developed by: Lorraine Harley, Assistant Professor University of Maryland Extension Calvert/Charles/St Mary’s Counties Equal Access Programs Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension
Food Safety is for Everyone Module One Written and developed by: Lorraine Harley, Assistant Professor University of Maryland Extension Calvert/Charles/St.
Dec 29, 2015
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Food Safety is for Everyone
Module OneWritten and developed by:
Lorraine Harley, Assistant ProfessorUniversity of Maryland Extension
Calvert/Charles/St Mary’s Counties
Equal Access Programs
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Foodborne illness
Module 1
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
What is foodborne illness???
“When a person becomes ill after ingesting contaminated foods or beverages.”
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Estimated foodborne illness in the United States each year:
76 million people get sick
325,000 are hospitalized
5,000 deaths
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Common symptoms of foodborne illness:
Nausea Vomiting Diarrhea Abdominal cramping Fever Headache Dehydration Blood or pus in the stools
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Foodborne illness can be caused by:
Biological hazards (bacteria, viruses) Chemical hazards (cleaning agents,
toxins) Physical hazards (bone, glass, metal, false fingernails, plastics) Parasites
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Causative agents implicated in foodborne illness
Bacteria 90%
Viruses 6%
Chemical 2%
Parasites 1%
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Bacterial growth
Bacteria multiply rapidly by dividing:
1,2,4,8,16,32,64…etc.
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Sources of Foodborne Disease Outbreaks
52%
18%
4%4%
22% RestaurantHomeSchoolsUnknownOther Sources
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Sources of foodborne illness
Foodhandlers
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Sources of foodborne illness
Contaminates in:
air, water, soil and fresh manure
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Sources of foodborne illness
Food contact surfaces
Animals, insects, rodents
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Foods most associated with foodborne illness…
Raw foods of animal origin
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Fruits and vegetables
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Foods most associated with foodborne illness continued…
Alfalfa sprouts and raw sprouts
Unpasteurized milk, fruit and juice
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Foods associated with foodborne illness continued…
Ready-to-eat deli and salad foods
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
A few facts about foodborne illness:
Common
Under reported
It contributes to many cases of sickness and death each year
Source:CDC
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Facts about foodborne illness continued…
It is very costly $$$$$
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Facts about foodborne illness continued…
It can destroy the reputation of a food establishment
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Most at risk populations:
Infants and young children
Older adults
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Most at risk populations continued….
Pregnant women
Immunocompromised populations
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Why are we hearing so much about foodborne illness now?
A growing problem: Increase in foodborne pathogens Antibiotic resistant pathogens Better methods of detection and identification
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Why are we hearing so much about foodborne illness? Continued…
More centralized food distribution
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Why are we hearing so much about foodborne illness continued…
Globalization
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Why are we hearing so much about foodborne illness Continued…
Change in consumer demographics
Human behavior
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Why are we hearing so much about foodborne illness continued…
Education Schools/home
Travel
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Other important causes of foodborne illness:
Poor personal hygieneCross contaminationTemperature abuse
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
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