Food Safety

Food Safety Live Lecture Foodborne illness – caused by consumption of contaminated food - Foods can be contaminated with microorganisms, chemicals or other foreign materials - 90 people who ate cronut burger in Toronto in Aug 2012 experienced foodborne illness - Approx. 8 million people suffer from food borne illness in Canada - Major factors contributing o Temperature (75%) o Poor personal hygiene (5%) o Cross contamination (20%) - Max time you can leave perishable food @ room temp = 2h - Max time stored leftovers = 2days The most susceptible (YOPI) - very YOUNG - very OLD - PREGNANT women - People with supressed IMMUNE systems Foodborne pathogen – microorganisms that cause illness in humans and that were transmitted by consumption of a food Foodborne infection – illness that result from eating food containing living disease-causing microorganisms - Pathogens present & prow in GI tract - Pathogens often present in large #s - Incubation period – normally more than 6H - Duration – few days - Symptoms – diarrhea, cramps, fever - Ex. Salmonella - Ex. listeria monocytogenes o Few days- 3 weeks o Duration – indefinite (depending on situation) o Symptoms – nausea, vomiting, diarrhea, fever, headache, chills. Backache o Foods include unpasteurized milk and cheese, meats & poultry, ice cream, raw veggies and ready to eat foods o Complications with pregnant women  Maple Leaf Foods (summer 2018) found listeriosis in meat products – 12 dead, dozens ill

Foodborne intoxication – illness caused by eating foods containing harmful toxins - Toxins are from bacteria, molds, certain plants/animals (ex. mushrooms) o Toxin produces illness o Incubation period = few hours-36h o Duration = 2-5 days o Symptoms – NO FEVER, nausea, vomiting, cramps o Ex. Staphylococcus aureus, clostridium botulinum  Cronut burger at the EX (August 2013)  90 people became ill from maple-bacon jam  Individual ingredients okay, but improper refrigeration  Temp abuse allowed bacteria to grow, and toxin spread  Staphylococcus aureus bacteria (nausea, vomiting diarrhea)  Clostridium botulinum  Symptoms in adults o Facial paralysis o Loss of facial expression o Unreactive or fixed pupils o Difficulty swallowing o Drooping eyelids o Blurred or double vision o Difficulty speaking  Symptoms in children o Difficulty swallowing o Slurred speech o Generalized weakness and paralysis  **NO FEVER Toxic – mediated infection – caused by eating food containing harmful microorganisms which produce a toxin once inside intestinal tract - Characteristics of both infections & intoxications - Produce toxins as they die & breakdown - Incubation period few h – 7 days - Duration 1 day – 2 weeks - Symptoms – normally NO FEVER, abdominal pain, diarrhea, vomiting, dehydration - Ex. Clostridium perfringens, Escherichia coli (E. coli) - Recent cases o Provigo ground beef products (E. coli 0157) o From JBS food Canada