SAFE IN THE KITCHEN

Nenni Dwi A. Lubis

Departemen Ilmu Gizi FK USU

FOODBORNE ILLNESS

Food Poisoning
Eating contaminated food
Cause
Intrinsic hazard
Natural toxin
Non nutrient

Extrinsic hazard
Chemical contaminant
Biological contaminant

Physical hazard

Possible Causes of Foodborne Illness

Pathogenic Agent

Examples

Bacteria

Food poisoning

Viruses

Viral food poisoning

Viral disease

Protozoa

Amoebic dysentery
Giardia

Fungi

Fungal poisoning

Helminthic worms

Tape worms
Liver flukes

Algae

Paralytic shellfish poisoning

Chemical

Natural toxins in foods

Contamination

Symptom of Foodborne Illness

Fatigue
Chills
A mild

fever
Dizziness
Dehydration
Severe cramps
Vision problems
Death

 The

way people react to foodborne

bacteria and contaminated food DIFFER

Depend

on

The type of bacteria or toxin

How extensively the food was contaminated
How much food was eaten
The persons susceptibility to the bacteria

BACTERIA

E. coli

Most cases of foodborne illness

To survive and multiply need time and right condition
Food, thrive on protein
Moisture
Warm temperature : 400 F 1400 F
> 1600 F, destroy bacteria
< 400 F, slows their growth

Oxygen

The worst troublemakers

Salmonella, Staphylococcus aureus, Campylobacter jejuni,
Clostridium perfringens, Clostridium botulinum, Escherichia coli,
Listeria monocytes, Shigella, Vibrio vulnificus, Y. enterocolitica

Salmonella spp.

Mostly found in raw or undercooked

poultry, meat, eggs, fish and
unpasteurized milk
Environmental sources of the organism
include water, soil, insects, factory
surfaces, kitchen surfaces, animal feces,
raw meats, raw poultry, and raw
seafoods
Acute symptoms -- nausea, vomiting,
abdominal cramps, minal diarrhea, fever,
and headache
Chronic consequences -- arthritic
symptoms may follow 3-4 weeks after
onset of acute symptoms
Cooking foods thoroughly, keeping
food clean and consuming only
pasteurized milk

Camphylobacter jejuni

Can be transferred to raw and

undercooked poultry and meat,
unpasteurized milk and untreated
water
Causes diarrhea, which may be
watery or sticky and can contain
blood (usually occult) and fecal
leukocytes (white cells)
Other symptoms often present are
fever, abdominal pain, nausea,
headache and muscle pain
The illness usually occurs 2-5
days after ingestion of the
contaminated food or water

Destroyed easily by

Safe food handling

Water treatment system
Cook food thoroughly
Avoid cross contamination by
washing utensils, cutting
board, and hands after
handling raw poultry and meat
Avoid raw, unpasteurized milk
If going to camp, always treat
water from streams or lakes

Staphylococcus aureus

Meat and meat products; poultry

and egg products; salads such as
egg, tuna, chicken, potato, and
macaroni; bakery products such
as cream-filled pastries, cream
pies and chocolate eclairs;
sandwich fillings and milk and
dairy products

Exist in air, dust, sewage, water,

milk, and food or on food
equipment, environmental
surfaces, humans, and animals

The most common symptoms are

nausea, vomiting, retching,
abdominal cramping and
prostration

Clostridium botulinum

Onset of symptoms in foodborne botulism is usually 18 to

36 hours after ingestion of the food containing the toxin,
although cases have varied from 4 hours to 8 days

Early signs of intoxication consist of marked lassitude,

weakness and vertigo, usually followed by double vision
and progressive difficulty in speaking and swallowing

Botulinal toxin has been demonstrated in a considerable

variety of foods, such as canned corn, peppers, green
beans, soups, beets, asparagus, mushrooms, ripe olives,
spinach, tuna fish, chicken and chicken livers and liver
pate, and luncheon meats, ham, sausage, stuffed eggplant,
lobster, and smoked and salted fish

Escherichia coli

The most frequent clinical syndrome of infection includes

watery diarrhea, abdominal cramps, low-grade fever, nausea
and malaise

Contamination of water with human sewage may lead to

contamination of foods

Infected food handlers may also contaminate foods

These organisms are infrequently isolated from dairy products

such as semi-soft cheeses

Infants and travelers to underdeveloped countries are most atrisk of infection

Who is at High Risk for Foodborne Illness?

Pregnant

women
Young children
Older adults
People with weakened
immune systems or
certain chronic illnesses

Take Control of Home Food Safety

Wash

hands often
Keep raw meats and
ready-to-eat foods
separate
Cook to proper
temperature
Refrigerate promptly
below 400 F

Checklist for A Clean Kitchen

Hands
Work

surfaces
Utensils
Towels and dishcloths
Appliances

Wash Your Hands More Often

Before you
Handle or prepare food
Eat meals
Feed children

After you

Prepare food
Touch raw food, especially meats
and poultry
Switch food preparation tasks
Touch eggs and egg-rich foods
Use the rest room
Change a diaper
Clean an appliance
Handle garbage or dirty dishes
Smoke a cigarette
Pet animals and scoop animal feces
Use the phone or computer
Touch face, hair, body and other
people
Touch a cut or a sore, cough or
sneeze
Clean or touch dirty laundry

10 Golden Rules for Safe Food

Preparation
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

Choose foods processed for safety

Cook food thoroughly
Eat cooked foods immediately
Store cooked foods carefully
Reheat cooked foods thoroughly
Avoid contact between raw foods and cooked
foods
Wash hands repeatedly
Keep all kitchen surfaces meticulously clean
Protect food from insect, rodents and other
animals
Use safe water

Should you call your doctor?

When diarrhea is bloody

When diarrhea or vomiting is excessive
When these three symptoms all appear (stiff neck,
severe headache and fever)
When you suspect illness from C. botulinum or
V. vulnificus
When the victim is at high risk (a young child, an
elderly person, someone whose immune system is
compromised due to illness)
When symptoms persist longer than three days

What do you do if you suspect

foodborne illness?
Call

or see a medical professional

Report the incident to your local
health department
If you are reporting the incident, try
to preserve the suspected food