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THE GREAT FOOD FIGHT VIDEO NOTES SURVIVAL HAS BEEN A FIGHT FOR FOOD • HUNTING AND GATHERING • CIVILIZATION DEVELOPED • MAN NEEDED TO PRESERVE FOOD SUPPLY – DRYING, SMOKING, PRESERVING, PICKLING, FREEZING, SALTING MODERN TIMES • FOOD FIGHTS BACK! • THE FOOD SUPPLY IS HANDLED MANY TIMES FROM FARM TO TABLE • MORE HANDLING CAN LEAD TO CONTAMINATION OF FOOD SUPPLY FOOD POIS0NING • FOOD BORNE ILLNESS IS SICKNESS CAUSED BY FOOD • 2 OR MORE SICK PEOPLE MEANS FOOD BORNE ILLNESS OUTBREAK • YOUNG CHILDREN (infants) AND ELDERLY ARE MORE LIKELY TO BE AFFECTED – WEAK IMMUNE SYSTEMS HOW IS FOOD CONTAMINATED? • BIOLOGICAL CONTAMINATION – BACTERIA, PATHOGENS, TOXINS • PHYSICAL CONTAMINATION – FOREIGN ARTICLES GET IN FOOD SUCH AS GLASS • CHEMICAL CONTAMINATION – Chemicals in the food supply – soap, cleansers, pesticides COMMON FOODBORNE ILLNESSES • E-COLI – USUALLY PROTEIN FOODS SUCH AS MEAT, OR COOKED RICE, PASTA • SALMONELLA (SALMONELLOSIS) – BACTERIA CARRIED IN SOME FOODS KILLED BY HEAT (EGGS – DON’T EAT RAW COOKIE DOUGH) AND POULTRY (COOK THOROUGHLY) • BOTULISM – DENTED CANS Other Foodborne Illnesses • Staphylcoccus Aureus handmade items such as sliced meats, puddings, sandwiches • Norwalk Virus – water, raw vegetables, fresh fruit, salads, shellfish SYMPTOMS • VOMITING, NAUSEA, DIARRHEA • OFTEN MISTAKEN FOR FLU • MAY OCCUR IN 12 -36 HOURS • Symptoms of Botulism: Respiratory system is paralyzed, attacks muscles GOVERNMENT AGENCIES • FDA – FOOD AND DRUG ADMINISTRATION • USDA – UNITED STATES DEPARTMENT OF AGRICULTURE PREVENT FOODBORNE ILLNESS • • • • CLEAN SEPARATE CHILL COOK THE DANGER ZONE • OLD DANGER ZONE 40 – 140 DEGREES • NEW DANGER ZONE 41 – 135 DEGREES WHEN IN DOUBT • THROW IT OUT!!!!
