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

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Major bacteria that cause Foodborne Illnesses

Salmonella Typhi:

The food linked to this bacteria is ready to eat foods and beverages.

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Shigella Spp.

Food easily contaminated by hands, such as salads containing TCS food (potato, tuna, shrimp, macaroni, chicken)
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Escherichia coli

Linked with ground beef, and contaminated produce.
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Clostridium Perfringens Gastroenteritis

Foods commonly linked with the pathogen

- meat

- poultry

-dishes made with meat and poultry

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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