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What Is Food Poisoning?: W Hotel Talents 6 April 2016
What Is Food Poisoning?: W Hotel Talents 6 April 2016
W Hotel Talents
6 April 2016
What is Food Poisoning?
• “Food poisoning occurs when you swallow
food or water that contains bacteria,
parasites, viruses, or toxins made by these
germs. Most cases of food poisoning are from
common bacteria such as Staphylococcus or E.
coli.”
• Food poisoning is caused when your body
receives contaminated food, bacteria's,
viruses’, and parasites’ toxins.
Causes
• Bacteria infect the intestines, • Some examples of bacteria are:
causing inflammation and – Campylobacter
problems with normal absorption – Staphylococcus aureus
of food and water.
– Eschericia coli (E. coli)
• They produce toxins that are
poisonous to the human body – Shigella
system. – Clostridium botulinum
• “When ingested, these chemicals – Clostridium perfringens
can lead to nausea and vomiting, – Giardia lamblia
kidney failure, and even death.” – Hepatitis A
– Listeria
– Noroviruses
– Rotavirus
– Salmonella
– Vibrio vulnificus
Transmission
• “Campylobacter is the world's • “Eschericia coli (E. coli) causes
most commonly identified food– large amounts of watery diarrhea
borne bacterial infection. It is and then turns into bloody diarrhea.
transmitted by water There are many different types of
this bacterium but the worst strain
contaminated by animal feces
can cause kidney failure and death.
raw poultry, and raw milk.”
It is transmitted by eating raw or
• “Staphylococcus aureus is undercooked
transmitted in foods such as hamburger, unpasteurized
cream–filled cakes and milk/juices, contaminated well
pies, salads water/produce.”
(potato, macaroni, egg, and tuna • “Shigella which is know as
salads, for example) and dairy traveler’s diarrhea, can cause
products. Contaminated potato diarrhea containing blood or mucus
salad at a picnic is a classic and or both, and the constant urge to
occurs when the food is not have bowel movements. It is
chilled properly.” transmitted in water polluted with
• “Hepatitis A can be spread from human wastes”
an infected food handeler
working with raw/ready-to-eat
Bacteria Start of Disease Means of Transmission
Campylobacter 2-5 days Meat, poultry, contaminated
water, unpasteurized milk, etc.
Clostridium botulinum 12-72 hours Canned food and food kept at
warm temperatures for too
long.
Clostridium perfringens 8-16 hours Meats, stews, gravies, or when
food is chilled too slowly.
Escherichia coli (E. Coli) 1-8 days Undercooked beef,
unpasteurized liquids, etc.
Giardia lamblia 1-2 weeks Raw food, or contaminated
water.
Hepatitis A 28 days Raw food and shellfish from
contaminated water.
Listeria 9-48 hours Luncheon meats,
unpasteurized liquids.
Norovirus 12-48 hours See Giardia lamblia
Rotavirus 1-3 days See above
Bacteria Start of Disease Means of Transmission
Shigella 24-48 hours See Giardia lamblia