Nut E3 Food Safety

Front 1

Foodborne illnesses stats

Back 1

-76 million cases of foodborne illnesses
-300,000 hospitalizations
-5,000 deaths

Front 2

Food safety and gov't responsibility

Back 2

-gov't's around world regulate their own food supply
-US gov't agencies:
USDA - united states department of ag.
FSIS -food safety and inspection service
FDA

Front 3

food contamination

Back 3

1. improper food handeling > cross-contamination
2. cross-contamination : microorganisms from raw food transferred to a cooked or ready to eat food
3. sanitation is important

Front 4

classification of FBI's

Back 4

1. infection
-caused by a living microorganism (bacteria, virus, parasite) consumed with food
2. intoxication
-when living organism multiplies in or on food -produces chemical waste or toxin
3. toxin-mediated infection
-living organism is consumed with food
-organism, once in body, produces toxin which causes illness

Front 5

Onset time

Back 5

-number of hours between the time a person eats contaminated food and when they first show symptoms of the disease
depends on:
age, health status, body weight, amt. of contaminant ingested

Front 6

high risk populations

Back 6

infants, young children, elderly, pregnant women, suppressed immune system

Front 7

foodborne hazards

Back 7

Biological
-bacteria, viruses, parasites, fungi
-associated with humans and raw food products
-most important foodborne hazard in food establishment
Chemical
-occur naturally or added during processing
-pesticides, fertilizers, antibiotics, cleaning compounds, metals
Physical
-foreign objects