II. WHAT IS FOODBORNE ILLNESS
What is Foodborne Illness?
- It is an illness caused by the consumption of a contaminated food.
- Contamination is the presence of harmful substances or conditions in food that can cause illness or injury to people who eat unsafe food.
Foods can be contaminated as the food flows from the farm to the table.
What are the types of foodborne hazards?
- Physical
- Chemical
- Biological
Physical hazards are foreign objects that can cause injury or illness.
Examples include toothpicks, metal shavings, glass fragments, jewelry and adhesive bandages.
Chemical hazards include cleaning solutions and insecticides.
Biological hazards include:
- Bacteria
- Viruses
- Parasites
Bacteria are the most common reported cause of foodborne illness.
What are the common agents of contamination?
What are sources of microorganisms?
- Water
- Air
- Food Handlers
- Insects
- Animal
- Surfaces
- Raw ingredients
- Packaging materials
- Dirt
Do not count on these to test for food safety!
- Sight
- Smell
- Taste
Even if tasting would tell...why risk it?
- Even a "tiny taste" will make you sick
- As few as 10 BACTERIA can cause foodborne illness!
To start the next section, click on this link:
-4 Rules of Food Safety To Prevent Foodborne Illness