Download Food borne Illnesses are

Food borne Illnesses
are
Adulterated Foods
caused by contaminants

Chemical – insecticides, cleaning
compounds
Physical – rodent hairs, paint chips,
glass
Biological – natural toxins or
pathogens


Green potatoes (solanine)
Fungi, Viruses, Parasites, and Bacteria
 95
% of all food-borne illnesses
are cause by pathogens…
only 1% of microorganisms are
responsible for causing illness
Fungi


Yeast and Mold
More responsible for food spoilage than
illness
Viruses

Do not multiply in food but contaminate
through poor sanitation
Parasites

Feed on and take shelter in another
organism such as trichinella spiralis in pork
Bacteria

Responsible for significant percentage of
biological food borne illness
Need 3 conditions for growth and reproduction
1.
2.
3.
A protein source
Moisture
Moderate pH
Campylobacter jejuni




Poultry
Unpasteurized dairy
Most common cause
of diarrheal illness in
US
Flu-like symptoms
E. Coli 0157:H7





Raw and undercooked
ground beef
Unpasteurized juices
Leafy green
vegetables
Contaminated water
swimming in or
drinking
Flu-like symptoms
Listeriosis




Unpasteurized milk
products
Deli meats
Widespread in soil
Flu-like symptoms or
miscarriage in women
who are pregnant
Salmonella

Flu-like symptoms
from undercooked
chicken or raw or
undercooked eggs
Botulism



Caused by an
anaerobic toxin
Double vision, trouble
swallowing, muscle
weakness, paralysis,
attacks the central
nervous system
70% fatality rate
Who is at risk???
Children
People with
impaired
immune
systems
Elderly