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Food Poisoning

Transcript: Food poisoning occurs when you swallow food or water that has been contaminated with certain types of bacteria, parasites, viruses, or toxins. Food poisoning often occurs from eating or drinking: •Any food prepared by someone who did not wash their hands properly •Any food prepared using unclean cooking utensils, cutting boards, or other tools •Dairy products or food containing mayonnaise (such as coleslaw or potato salad) that have been out of the refrigerator too long •Frozen or refrigerated foods that are not stored at the proper temperature or are not reheated properly •Raw fish or oysters •Raw fruits or vegetables that have not been washed well •Raw vegetable or fruit juices and dairy •Undercooked meats or eggs •Water from a well or stream, or city or town water that has not been treated Bacteria may get into your food in different ways: •Meat or poultry may come into contact with intestinal bacteria when being processed •Water that is used during growing or shipping may contain animal or human waste •Improper food handling or preparation Pregnant and breastfeeding women have to be especially careful to avoid food poisoning. Most cases of food poisoning are due to common bacteria such as Staphylococcus or Escherichia coli (E. coli). When you develop symptoms depends on the exact cause of the food poisoning. The most common types of food poisoning generally cause symptoms within 2 - 6 hours of eating the food. Infants and elderly people are at the greatest risk for food poisoning. You are also at higher risk if: •You have a serious medical condition, such as kidney disease or diabetes •You have a weakened immune system •You travel outside of the United States to areas where there is more exposure to germs that cause food poisoning E.Coli E.Coli is short for Escherichia coli E. coli normally lives inside your intestines, where it helps your body break down and digest the food you eat. Unfortunately, certain types (called strains) of E. coli can get from the intestines into the blood. This is a rare illness, but it can cause a very serious infection. E. coli can be passed from person to person, but serious E. coli infection is more often linked to food containing the bacteria. The person eats the contaminated food and gets sick. Heat can kill E. coli, so experts recommend that people cook beef (especially ground beef) until it is cooked through and no longer pink. Choosing pasteurized juice is another way to avoid possible infection. Here are some foods that can cause E. coli poisoning: •undercooked ground beef (used for hamburgers) •vegetables grown in cow manure or washed in contaminated water •fruit juice that isn't pasteurized (pasteurization is a process that uses heat to kill germs) Thank you for reading my presentation and i hope you liked it! Possible symptoms include: •Abdominal cramps •Diarrhea (may be bloody) •Fever and chills •Headache •Nausea and vomiting •Weakness (may be serious and lead to respiratory arrest, as in the case of botulism)

Food Poisoning

Transcript: FOOD POISONING By apples and oranges From Farm to Table Farmer------------> Farmers for companies tend to work in areas that violate the FDA rules. Some include the bad food quality given to the animals, the polluted areas the animals are kept(not usually fields but sheds), and the farmer’s lack of care when handling the food before it is shipped to the processing stage. <---------Processor Processors tend to work in Unclean Factories which not only violates the FDA requirments, but also give bad qualities to the food. Workers may also be unskilled at processing and this leads to bad food quality. Transporter Transportation areas can be unclean, but not likely. The main problem inbound here is the food and how it is treated. Boxed foods may rattle around and/or break, causing the food to lose its quality. Long trips may also contribute by food that slowly "rots". WHERE FOOD IS BOUGHT! Dairy Foods, Protein Foods, Vegetables, and some Fruits need to be kept below 40 degrees F so that you do not cause food poisoning. Hot foods need to be kept above 135 degrees F. Food should be kept at room temperature for dry foods. Again, Dairy Foods, Protein Foods, Vegetables, and some Fruits need to be kept below 40 degrees so that you do not cause food poisoning. Bacteria can survive for hours on your kitchen surfaces. Bacteria in your food can double every 20 minutes. OR ELSE… Symptoms: Headache Muscle aches Diarrhea Vomiting Abdominal cramping Fever Nausea Dehydration Appear about 6-72 hours after ingestion of bacteria. Existing Solutions AND their problems! Educate people on food poisoning and give them tips to prevent it. Make sure restaurants follow the temperature requirements. This is bad for people may tend to forget or refuse to do these because of various reasons because of this... 1:4 people of 48-76 million people will get sick this year from food poisoning. It is also estimated that approximately 300,000 will be hospitalized and 5,000 will be killed from food poisoning. In transportation, similar to x-rays, cat-scans, and MRI scans, using “military grade” laser products to shine lights through merchandise. Bacteria react to light by changing colors such as... Salmonella that turns when ultraviolet rays are on it. THANK YOU! Symptoms: nausea, vomiting, and/or diarrhea, abdominal cramps, headache, low-grade fever, chills, myalgia, malaise EWWWW!!!! CHOLERA Merideth Hatterman, Tri-County Health Department www.idph.state.il.us/ www.babycenter.com NASA about the study of “dry foods” and how bacteria takes longer to thrive and it is easier to store/preserve in space and on earth. The book: Food Safety by Joan Kalbacken This side up SOLUTION Sources WASH YOUR HANDS!! Using "dry foods", this is not only easily packagable but also has less bacteria. The problem with this is that people won't like the absence of taste and texture. BRIGHT GREEN Symptoms: Stomach cramps Dry mouth Dry skin Thirst Glassy/sunken eyes Dry eyes Nausea Dehydration Rapid pulse Tiredness Vomiting Diarrhea Norovirus Salmonella

Food poisoning

Transcript: food poisoning by: Lindy Koyle and Rachel Perkins Food poisoning effects both the nervous and digestive systems. •Intestines Anatomy -This is where the bacteria multiplies before symptoms are seen -The bacteria sticks to the walls and destroys it by weight or toxins •Affects the Central Nervous System Physiology  • “Because the bacteria enter the body through the digestive system, symptoms will generally be in this part of the body - nausea, vomiting, abdominal cramps and diarrhoea” –Food Poisoning Bacteria •Eating poisonous food (especially fish) can cause paralysis around the mouth which spreads throughout the body •Some “poisoning also attacks the nervous system. Shrunken eye pupils, tears, salivation or frothing at the mouth, sweating, vertigo, confusion, coma, and sometimes seizures appear within 2 hours” –Food Poisoning When the food poisoning affects the CNS that, in turn, affects the body’s muscles. This makes it difficult to control your digestive system. This is part of the reason that you vomit and get diarrhea from food poisoning. -Ways to prevent food poisoning Make sure that all of your food is well cooked Check expiration date on meats before cooking them Wash your hands, cutting boards, and knifes after handling raw meat Thaw food in the refrigerator—not at room temperature Wash raw vegetables before eating -causes delusions  Physiology • “Because the bacteria enter the body through the digestive system, symptoms will generally be in this part of the body - nausea, vomiting, abdominal cramps and diarrhoea” –Food Poisoning Bacteria

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