FoodBorne

illnesses
Bhernadette
Francisco Pipit
Table of
Contents!
A. Foodborne illness B. Source Of Outbreak
Definition and Common Types of microorganism

C. Effect/Impact D. Preventive Measures

Effect/Impact of the Preventive measures against the
establishment and individuals illness
 A
Foodborne
illness
Introduction

Foodborne illnesses is a caused

by consuming contaminated
foods or beverages.

Many different disease cause

microbes or pathogens can
contaminate foods, so there are
many diffirent types of
foodborne ilnesses.
 B
Source of
Outbreak
 1. Bacteria
Type of Are the most Common Cause of Blood-
Microorganism born illness.

2. Viruses
Such as Norovirus or Hepatitis A are
another common source of blood-borne
illness outbreaks.

3.Parasites
It is the organism that live on or inside
of humans or animals. They are transferred
to humans who consume food or water
containing the parasites.
 Protozoa Fungi
Range From single cell to large multi-cell
It is a tiny single-celled microbes found organisms. They grow on animals, plants
in water and food. Most of Protozoa are and humans. Moulds and yeasts are types
beneficial to humans, but some, such as of fungi. Many fungi are beneficial to
giardiasis, are harmful and cause food- humans. We eat mushrooms directly and
borne illness. use other fungi to help us to bake and
produce goods such as beer, bread and
cheese.
Prions
Prions are disease-causing protein particles. The most
well known prion is bovine spongiform
encephalopathy more commonly known as BSE or
mad cow disease. This prion is found in cattle and
livestock and has been known to cause Creutzfeldt-
Jakob disease
 C
Effect and
Impact
 C. Effect/Impact
How can foodborne illnes affect establishments?
The potential impact of food safety outbreaks on a food business or a
company can be devastating. A single event of a foodborne disease
outbreak can bring unimaginable economic losses. Pathogens in food
products may result in foodborne illnesses. This occurs worldwide on a
daily basis, with the subsequent recall of a product. As a result,
illnesses cause clear economic impacts, due to treatment of the
disease, lost wages and recalls, as well as the impacts of reduced
sales and job losses.

How can foodborne illness affect individuals?

Foodborne pathogens can cause severe diarrhoea or debilitating
infections including meningitis. Chemical contamination can lead to
acute poisoning or long-term diseases, such as cancer. Foodborne
diseases may lead to long-lasting disability and death.
 Problem Solution
• Wet your hands with warm water.
Foodborne illness, • Apply soap to your hands.
or food poisoning,
is caused by eating • Wash and scrub for 20 seconds.
and drinking
contaminated food. • Rinse off the soap.

• Dry your hands with an air dry or paper

towel. If possible, turn off the faucet with
a paper towel.
 D
Preventive
Measures
 • Wash hands with warm water and
Follow these 4 simple steps to keep soap for 20 seconds and dry with a
food safe: disposable paper towel or clean hand
cloth.
CLEAN: Wash hands and food contact • Alcohol based hand sanitizers are not
surfaces and utensils often, between a replacement for handwashing. They
tasks, and if they have become are not effective if the hands are dirty,
contaminated. Effective cleaning they are not effective against
involves removing soil and debris, Norovirus, and they do not eliminate
scrubbing with hot soapy water and all types of microorganisms.
rinsing, using potable/drinking water. • Wash cutting boards, dishes, and
Sanitizing involves the use of high heat utensils after preparing each food
(e.g., a dishwasher) or chemicals (e.g., item and before you use it for the next
chlorine bleach) to reduce or eliminate food.
the number of microorganisms to a safe • Use hot, soapy water, rinse with hot
level. water, and air dry or dry with a clean
paper towel or clean dish cloth.
• Or wash in the dishwasher.
• Wash countertops after preparing
each food item and before you use it
for the next food.
• Use paper towels or clean dish cloths to wipe  Wash dish cloths often in a washing
kitchen surfaces or spills. machine.
• Wash countertops with hot soapy water, rinse
Store sponge in a place so it can dry after
with hot water and air dry or dry with a clean
paper towel or clean dish cloth. use.
• To sanitize for added protection for bacteria on  To lower the risk of cross-contamination,
surfaces, you can use the following: sanitize the dish sponge often:
 Soak in a chlorine bleach solution for 1
 Dilute mixtures of chlorine bleach and water are min. See the following link on
a cost-effective method of sanitation. Chlorine
instructions for the bleach solution:
bleach is a very effective sanitizer. It comes in
several concentrations. http://
 If bleach is 8.25%: measure 1 teaspoon of bleach msue.anr.msu.edu/news/sanitizing_kitchen
per 1 gallon of water or 1/8 teaspoon of bleach per _sponges
1 pint of water.  Microwave heat a damp sponge for 1
 Apply to the cleaned countertop and allow to sit for min.
1-2 minutes and air dry or dry with a clean paper  Put sponge in dishwasher cycle.
towel.  Replace the dish sponge often.
 Alternatively, commercial products for sanitizing
the home kitchen are available. Follow
manufacturer instruction for use.
SEPARATE to prevent cross contamination. Cross contamination is the transfer of
harmful bacteria from uncooked food products (e.g. raw meat, fish, and poultry) or
unclean people, countertops, and kitchen equipment to ready-to-eat foods (e.g.,
fruits, vegetables, deli meats/cheeses, and prepared or cooked foods).
 Prevent cross contamination when grocery shopping.
• Physically separate raw meat, fish and poultry to prevent their juices from
dripping onto other foods. This can be done by:
• Segregating raw meat, fish and poultry on one side of the shopping cart.
• Placing raw meat, fish and poultry in separate plastic bags (e.g. one bag for
chicken, one bag for fish, etc.).
 Designate reusable bags for grocery shopping only. Reusable bags for raw
meat, fish, or poultry should never be used for ready-to-eat products.
• Frequently wash bags. Cloth bags should be washed in a machine and machine
dried or air-dried. Plastic-lined bags should be scrubbed using hot water and
soap and air-dried.
• Separate raw meat, fish and poultry in disposable plastic bags before putting
them in a reusable bag
• Check that both cloth and plastic-lined reusable bags are completely dry before
storing.
 Prevent cross contamination when storing food in the refrigerator.
• In the refrigerator, store raw meats, fish, and poultry below ready-to-eat and
cooked foods.
• When thawing frozen raw meat, fish and poultry, put the food in a plastic bag or
on a plate on the lowest shelf to prevent juices from dripping onto other foods.
 Prevent cross contamination when handling, preparing, and serving food.
• Thoroughly wash your hands before and after handling different foods, after
using the bathroom, and anytime they can become contaminated.
• Use separate cutting boards for meat and produce. Alternatively, prepare
produce first, then meat.
• Wash and rinse cutting board, knives, and preparation area after cutting raw
meat, fish or poultry. These items can be sanitized after cleaning.
• Use a clean serving plate to serve cooked meat. Do not use the plate that held
the raw meat, unless it is washed.
• Throw away any sauce or dip that has been used to marinade raw meat, fish, or
poultry. Do not use this extra sauce as a dip for cooked food unless it is boiled
first.
 COOK food thoroughly and use a thermometer to
verify the proper temperature was reached.
Cook foods to the safe minimum internal
temperature, as indicated in the table below:

• To determine that the proper temperature was

reached, place a food thermometer in the
thickest part of the food and allow the it to
equilibrate.
• Make sure it’s not touching bone, fat, or gristle.
• For whole poultry, insert the thermometer into the
innermost part of the thigh and wing and the
thickest part of the breast.
• For combination dishes, place the thermometer
in the center or thickest portion.
• Egg dishes and dishes containing ground meat
or poultry should be checked in several places.

 Clean your food thermometer with hot, soapy

water before and after each use!
Food  Thermometers – Why use them?
Not only is it important to monitor the refrigerator temperature (chill foods); but
using a thermometer is the only reliable way to ensure that a food is properly
cooked.
Cooking:

Color is not a reliable indicator that the food has been cooked to the correct
temperature to ensure that foodborne pathogens – bacteria, viruses – are
destroyed. Determining “doneness” of hamburger cannot be safely done by looking
at the brown color of the meat or of chicken by looking that the juices run clear.

Time alone as a indicator that the food is cooked properly could result in a potential
food safety hazard. Recipes may state “x minutes/pound”.  However, different
thicknesses of a food or ingredients that are used can alter the time needed at a
specific temperature to make sure the food has reached the correct temperature to
kill all pathogens. 

Food thermometers come in several types and styles and range in level of
technology and price. There is a lot of good information on how to use a
thermometer correctly, proper placement,  and how to check to see if it is accurate. 
  Those sites are listed in the resources section.
 Finally, pop-up temperature devices are commonly found in turkeys or oven
roaster chickens.  These devices have been around for a long time and indicate
that the food has come to the correct temperature for safety.  However, while these
pop-up thermometers are reliable, it is often recommended that the temperature be
checked in several places with a conventional thermometer to be sure.
CHILL foods promptly. Cold temperatures slow the growth of harmful bacteria.
Cold air must circulate to help keep food safe, so do not over fill the refrigerator.
Maintain the refrigerator temperature at 41°F or below. Place an appliance
thermometer in the rear portion of the refrigerator, and monitor regularly. Maintain
the freezer temperature at 0°F or below.
•
Refrigerate and/or freeze meat, poultry, eggs and other perishables as soon as
possible after purchasing.
• Consider using a cooler with ice or gel packs to transport perishable food.
• Perishable foods, such as cut fresh fruits or vegetables and cooked food should
not sit at room temperature more than two hours before putting them in the
refrigerator or freezer (one hour when the temperature is above 90°F).
• There are three safe ways to thaw food: in the refrigerator (see Separate), in
cold water, and in the microwave. Food thawed in cold water or in the microwave
should be cooked immediately.
• Submerging the food in cold water. It is important to place the food in a bag that
will prevent the water from entering. Check the water every 30 minutes to make
sure it is cold. Cook food prior to refreezing.
• Microwave thawing. Cook food immediately once thawed because some areas
of the food may become warm and begin to cook during the thawing process.
Cook food prior to refreezing.
• Cool leftovers quickly by dividing large amounts into shallow containers for
quicker cooling in the refrigerator.

• resources for more information

• CDC’s Food Safety Website
• FDA Food Safety Resources for Consumers
• FDA Refrigerator Thermometers: Cold Facts about Food Safety
• Gateway to Federal Food Safety Information
• Partnership for Food Safety Education
• USDA’s Food Safety Fact Sheets
• USDA’s Safe Food Cooking Temperature Chart
• Thermometers
• USDA – Appliances and Thermometers
• USDA – Thermometers and Food Safety
• Foodsafety.gov – Cooking: Using Thermometers