2 - Foodborne Illness

2 - Foodborne Illness - Foodborne Illness Food Safety and...

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Foodborne Illness Jan 6 – Jan 11, 2010 Food Safety and Sanitation What is a foodborne illness? Bacteria (90%) Viruses (6%) ex. hepatitis Chemicals (3%) Parasites (1%) ex. roundworms US foodborne illness statistics Foodborne illness related costs: $10-83 billion Estimates of people falling ill in US: 6.5-33 million yearly Costs vary because of outbreaks and unreported cases Canadian Statistics on foodborne illness Recent Canadian statistics indicate: 13680 cases of Campylobacter nationwide 7303 cases of Salmonellosis 1455 cases of pathogenic E. Coli (including serotype O157:H7 o This strain is responsible for “hamburger disease” In a 3 year period, 23,322 known cases, 79% were of unknown origin. The remainder: 70% food service origin 11% at home 4% retail origin Who is the most susceptible to foodborne illness? Very young (infants and children) Elderly (nursing homes) o Ex. Norwalk virus Immune-compromised patients (reduced ability to fight off infections) Pregnant and lactating women o Listeria is common, causing miscarriages, still birth, and other effects on the fetus Contributing factors to spread of foodborne illness Temperature abuse Poor personal hygiene Cross contamination Temperature abuse Often related to improper storage of raw or cooked foods o Avoid Danger Zone (4°C - 60°C) Keep hot foods hot and cold foods cold 100 - 74°C - cooking temperature (good for sterilizing containers) 74 - 60°C - growth inhibited for most micro-organisms, except thermophiles 60 - 4°C - 4 - 0°C -
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2 - Foodborne Illness - Foodborne Illness Food Safety and...

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