Transcript Food Safety for Children Ages 0

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
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Equal Access Programs
Module 1
Foodborne
illness
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:
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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:
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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
Parasites 1%
Chemical 2%
Viruses 6%
Bacteria 90%
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
22%
4%
4%
52%
Restaurant
Home
Schools
Unknown
Other Sources
18%
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:
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Common

Under reported
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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….
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Pregnant women
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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:
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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 hygiene
 Cross contamination
 Temperature abuse
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension