Foodborne contaminants & allergies
By: Katie Mellon
How does contamination happen?
Contaminants can come from a variety of places like:
- animals we use for food
- Air, contaminated water & dirt
- People (either deliberately or accidentally)
Physical and Chemical contaminants
Chemical contaminants: certain types of kitchenware and equipment (items made from pewter, copper, zine, and some types of printed pottery).
Physical contaminants: Common objects that get in food:
-metal shavings from cans
-fingernails, bandages, jewelry, wood, staples, glass & dirt
Major bacteria that cause Foodborne Illnesses
Salmonella Typhi:
The food linked to this bacteria is ready to eat foods and beverages.
Shigella Spp.
Food easily contaminated by hands, such as salads containing TCS food (potato, tuna, shrimp, macaroni, chicken)
Escherichia coli
Linked with ground beef, and contaminated produce.
Clostridium Perfringens Gastroenteritis
Foods commonly linked with the pathogen
- meat
- poultry
-dishes made with meat and poultry
What are the most common symptoms of a foodborne illness?
- Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
-Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
-Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
-Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness
What is the most important way to prevent a foodborne illness from bacteria?
-control time and temperature
-prevent cross-contamination
-practice good hygiene
-practice good cleaning and sanitizing
Enterohemorrhagic and shiga toxin-producing E. coli are commonly linked with what type of food?
-Potato salad
-Thick stews
-Dairy products
-Raw ground beef