FOOD SAFETY:

FOODBORNE
ILLNESSES

A M E R I C A Z AVA L A
C S U S B D E PA R T M E N T O F H E A L T H S C I E N C E A N D H U M A N E C O L O G Y
 * THE CENTER FOR
DISEASE CONTROL

FOODBORNE ILLNESS: AND PREVENTION

DESCRIBES
FOODBORNE
ILLNESSES TO BE “A
I NFECTI ONS CA USED BY A C O M M O N , C O S T LY —
VA R IETY OF BA C TER IA , Y E T P R E V E N TA B L E —
P U B L I C H E A LT H
V I RU SES, A ND/OR P AR A SI TES. PROBLEM.” AND EST
I M AT E S T H AT 1 I N 6
AMERICANS GET
SICK FROM
C O N TA M I N AT E D
FOODS OR
BEVERAGES EACH
YEAR, AND 3,000
DIE.
 RESOURCES

-C E N T E R F O R D I S E A S E C O N T R O L A N D P R E V E N T I O N ( C D C ) – F O O D
S A F E T Y
-U N I T E D S T A T E S D E P A R T M E N T O F A G R I C U L T U R E
-U . S .   F O O D   & D R U G A D M I N I S T R A T I O N  
-C E N T E R F O R F O O D S A F E T Y
-U S D A ' S   F O O D   S A F E T Y A N D   I N S P E C T I O N   S E R V I C E
NOROVIRUS

• AKA Norwalk virus

• Inflammation of the stomach often
called acute gastroenteritis
• Symptoms often appear 12-48 hours
• Usually lasts 1-3 days
SYMPTOMS:
- Vomiting
- Diarrhea
 CAUSES

- - Food or water contamination

- - Direct contact with an infected

person

- - touching contaminated surface

- - sharing food or utensils with

infected person

PREVENTION

- Proper Hand-Hygiene
- Wash Fruits and Vegetables
thoroughly
- When sick DO NOT
PREPARE FOOD
SALMONELLA

• Can cause severe infection in the urine, blood, and

bones
• Symptoms often appear 6 hours – 6 days after
• Usually lasts various weeks
SYMPTOMS:
- Fever
- Diarrhea
- -Stomach cramps
CAUSES

-- Food contamination:
especially vegetables, fruits,
poultry , and processed foods
-- improper refrigeration and
holding

PREVENTION

- Good Hand-Hygiene
- Don’t kiss dogs, cats,
chickens, or other animals
- refrigerate or freeze
perishable foods
- refrigerate prepared foods
or leftovers within 2 hours
(or 1 hour if the
temperature outside is 90°F
or hotter)
CLOSTRIDIUM
PERFRINGENS

• Second most common foodborne illness in

the U.S.
• Bacteria that multiplies where oxygen is
limited
• Symptoms often appear 6 hours- 12 hours
after
• Usually lasts 1 day
• SYMPTOMS:
- Diarrhea
- -Stomach cramps
CAUSES

-- CAN NOT be transmitted

from person to person
-- Often found in intestines of
humans or animals
-- Found in contaminated soil
or feces

PREVENTION

- Shop for food safely.

- Prepare foods safely.
- Don’t cross contaminate
- Good Hand-Hygiene
- Refrigerate properly
(refrigerator is set at 40°F or
colder
. Reheat leftovers to at
least 165°F
- Don’t eat undercooked food
CAMPYLOBACTER

• Most common diarrheal illness in the U.S.

• Often carried in edible animal organs
• Symptoms often appear 2-5 days after
• Usually lasts 1 week
• SYMPTOMS:
- Bloody Diarrhea
- Stomach cramps
- Fever
- Nausea/ Vomiting
 CAUSES

-- Consuming undercooked
poultry
-- Eating food that has touched
raw or undercooked poultry..
-- Unpasteurized milk
-- Contaminated water or food

PREVENTION

- Good hand-hygiene
- Washing produce thoroughly
- No cross contamination
- Washing your hands after touching
a pet or pet feces
STAPHYLOCOCCUS
AUREUS

• Gastrointestinal illness which causes food

poisoning
• 25% of people are carriers – often found in nose
or skin
• Symptoms often appear 30 minutes – 8 hours
after
• No longer than a day
• SYMPTOMS:
- Stomach cramps
- Nausea
- Vomiting
CASUES

- having direct contact

with an infected
person
- using a contaminated
object,
- inhaling infected
droplets Skin.

P R E V E N T IO N

- - Good Hand Hygiene

- - Preventing Staph Infection

- - Keep cuts and scrapes

clean and covered

- - Don’t share personal items

like towels or razors

- - Clean hospital
 REFERENCES
https://www.health.state.mn.us/diseases/foodborne/basics.html
https://nccid.ca/debrief/norovirus/
https://www.cdc.gov/norovirus/about/transmission.html
https://www.cdc.gov/mmwr/volumes/68/wr/mm6833a1.htm
https://www.cdc.gov/foodsafety/diseases/clostridium-perfringens.html
https://www.cdc.gov/campylobacter/index.html
https://www.cdc.gov/hai/organisms/staph.html