Food-borne illness is a common, preventable but can be a life threatening public health problem.
Common Signs and Symptoms:
1. Fever
2. Cramps and aches
3. Diarrhea
4. Nausea and vomiting
Examples of Food-borne Illnesses (according to pathogen):
<u>• Hepatitis A from Hepatitis A virus.
</u>
Source: feces of infected person, contaminated food or water
Prevention:
1. Eat at restaurants complying with legal food safety requirements with qualified staff practicing good hygiene.
2. Buy raw/cooked packaged food from groceries and establishments complying with legal food safety requirements.
3. Practice proper hand washing techniques before eating.
4. Practice proper hand washing techniques after using the toilet.
<u>• Escherichia Coli from Escherichia Coli bacteria
</u>
Source: contaminated food or water, feces of infected animal or person
Prevention:
1. Practice safe food handling. Cook meat thoroughly.
2. Practice proper hand washing techniques before eating.
3. Avoid drinking unpasteurized or raw milk and juices.
4. Wash hands thoroughly after contact with animals (and their environment).
•<u> Salmonellosis and Enteric Fever from Salmonella bacteria
</u>
Source: contaminated food or water, animals
Prevention:
1. Avoid raw and unpasteurized food and drinks.
2. Separate cooked from ready-to-eat foods when storing. Store food properly refrigerated.
3. Keep utensils and surfaces clean when handling food.
4. Practice proper hand washing techniques when handling food.
Sources:
https://www.foodsafety.gov/poisoning/causes/bacteriaviruses/index.html
https://www.fda.gov/downloads/Food/ResourcesForYou/HealthCareProfessionals/UCM577492.pdf
Practice Quiz:
1. What is the single, simplest, most effective way to prevent getting infected with foodborne illnesses?
2. Name one common source of virus and bacteria that can cause foodborne illnesses.
3. The following are the most common signs and symptoms of foodborne illnesses except:
a. Nausea c. fever
b. Diarrhea d. Constipation
4. True or False
Foodborne illnesses never leads to death.
5. True or False
Food cooked rare is a safe practice in avoiding foodborne illnesses.
6. True or False
There are no legal food safety requirements that establishments comply.
7. True or False
It is safe practice to keep cooked and uncooked food in the same storage/ refrigerator.
8. Hepatitis A is caused by ____.
A. virus B. bacteria
9. Enteric Fever is caused by ____.
10. True or False
Animals can be carriers of pathogens.
Answer Key:
1. Handwashing (using proper technique).
2. Contaminated food or water / animals
3. D. Constipation
4. False
5. False
6. False
7. False
8. A. virus
9. Salmonella bacteria
10. True
