COMMON FOODBORNE ILNESSES

• Botulism


  Caused by the toxins produced by the bacteria clostridium botulinum, it primarily attacks the nervous system and will cause permanent paralysis
• Botulism


  • Bacteria for foodborne botulism is often found in canned food
• Botulism prevention


  1. Always double check canning quality

  2. Do not purchase canned goods with no labels on it
• Staphylococcus Food Poisoning (Staph)


  Staph bacteria are very common in the nose and in the skin, however, a particular family of it, staphylococcus aureus, are capable of producing toxins
• Staph infection is the most common form of food poisoning, typically caused by contamination of PHFs
• Although staph infection is common, it is not lethal, as the toxins are usually just passed through in a couple of days
• Staphylococcus Food Poisoning prevention


  1. Observance of proper food safety and sanitation

  2. Proper food storage and temperature
• Escherichia coli (E.coli)


  An example of a severe foodborne illness, E.Coli is reputed to have a high lethality rate amongst those it infects
• E.Coli effectively inflames the gastrointestinal linings of the stomach and the intestines, which will cause uncontrollable bleeding, diarrhea, and eventually, dehydrating the person
• E.Coli is often caused by the consumption of undercooked ground meat products, raw unpasteurized milk, and fecal contamination of vegetable products
• E.Coli prevention

  1. Cook Pork to its ideal internal temperature

  2. Always wash vegetables before use

  3. Only use pasteurized milk
• Salmonella


  A foodborne illness that occurs upon consumption of raw poultry, eggs, and contaminated dairy products
• There is no specific way to treat salmonella other than constant rehydration
• Salmonella A (S.T.)


  Being the most common form causes diarrhea, abdominal pain, nausea, and vomiting
• Salmonella B (S.E.)


  Can cause typhoid fever and is usually fatal
• Salmonella prevention

  1. Proper food handling techniques concerning poultry and dairy products must be observed

  2. Cooking poultry products to at least 165F internal temperature is a must
• Clostridium perfringens (C.P.)


  Second most common form of food poisoning, it usually causes severe diarrhea accompanied with excruciating stomach cramps
• Common sources of Clostridium perfringens would come from meat, poultry, or any food that is cooked in large batches but are held at unsafe temperatures
• Holding food at unsafe temperatures exposes them to the TDZ and will become the hotbed for bacterial growth
• Clostridium perfringens prevention

  1. Cook food to its right internal temperatures

  2. Hold food at temperatures above 140F or below 40F

  3. Refrigerate below 40F should there be any leftovers
• Streptococcal Infections (Strep)


  Typically a rough sore throat, this is not directly caused by food, rather, caused by the food handler
• When a food handler is infected with this bacteria, and he is insufficiently equipped to handle food, the transfer of this bacteria is very likely to happen
• Streptococcal infection is not lethal, however, it can be easily prevented by proper hygiene and sanitation
• Streptococcal infection prevention

  1. Avoid handling food when one is sick

  2. If handling ready-to-eat food, one should wear gloves and masks
• Infectious Hepatitis A (Hepa-A)


  A contagious virus that can cause severe liver disease
• Majority of cases are known to come from being in close contact with a person already infected with this, however, studies have shown that you can also get infected with this by consuming contaminated food, and other liquid
• The contamination of the food or liquid probably happened during the food preparation process as the handler failed to wash his hands or sanitize the station etc.
• Infectious Hepatitis A (Hepa-A) prevention


  1. Can be prevented primarily by proper cleaning and sanitation of equipment

  2. Observation of proper hygiene by the food handler
• Trichinellosis (Trichinosis)


  A disease caused by the parasite trichinella, usually found in raw pork
• When humans consume contaminated undercooked pork, the eggs of these worms hatch inside the digestive system and will cause headaches, fevers, swelling of the face, and diarrhea
• Trichinellosis (Trichinosis) prevention

  1. Cook pork properly to its required internal temperature

  2. Only buy pork from reliable meat shops, butcheries and suppliers

  3. Always observe the rejection criteria in buying pork