Food borne illness


Campylobactor facts

Campylobacter jejuni is the most common cause of bacterial foodborne illness in the United States. Over 6,000 cases of Campylobacter infection were reported in 2009 alone, but many cases are not reported to public health authorities. A 2011 report from the CDC estimates that Campylobacter causes approximately 845,000 illnesses in the United States each year.
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Campylobactor : The Basics

Campylobacter- a bacterium that sometimes causes abortion in animals and food poisoning in humans.

Sources: Raw and undercooked poultry, unpasteurized milk, contaminated water

Incubation period: 2-5 days after eats contaminated food

Symptoms: Diarrhea, cramps, fever, and vomiting; diarrhea may be bloody.

Duration of illness: 2-to 10 days.

Making it not happen: Drink plenty of fluids and get rest. If you cannot drink enough fluids to prevent dehydration or if your symptoms are severe, call your doctor. In more severe cases, certain antibiotics can be used and can shorten the duration of symptoms if given early in the illness.

Campylobactor: How to Prevent

Campylobacter jejuni grows easily if contaminated foods are left out at room temperature. The bacterium is sensitive to heat and other sterilization methods, including pasteurization, cooking meat fully, and water chlorination. Follow these easy safety procedures to avoid Campylobacter infection.

Make sure the thickest part of any poultry product you are cooking reaches 165 F (74 C)

Choose the coolest part of the car to transport meat and poultry home from the store

Defrost meat and poultry in the refrigerator or microwave, making sure juices do not drip

Do not cook stuffing inside the bird

Never leave food out at room temperature for over two hours

Use pasteurized milk and eggs

Wash fruits and vegetables carefully

Wash hands thoroughly after…

Contact with pets or farm animals

Preparing food, especially poultry

Changing diapers

Children return from school or daycare

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