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Food Borne Illnesses
Transcript of Food Borne Illnesses
Beef: at least 160 degrees Fahrenheit
Poultry: at least 180 degrees
Fish: at least 140 degrees. Refrigerate food if not being eaten immediately. Do not use:
packaged food with a broken seal
cans that are bulging or have a dent
foods with an unusual odor or a spoiled taste Top Five Food Borne Illnesses Campylobacter jejuni:
Most common cause of food borne illnesses.
Contracted from raw and undercooked meat and poultry, raw milk, and untreated water Salmonella:
second most common cause.
Contracted from raw and undercooked eggs, poultry and meat, dairy products, seafood, fruits and vegetables. Clostridium botulinum:
received from home-cooked meals and herbal oils. Can result in muscle paralysis. E. coli:
received from undercooked or raw hamburger meat, produce, and raw milk Listeria monocytogenes:
received from water, soil, dairy products, raw/uncooked meat, poultry, seafood, and contaminated produce. Signs and Symptoms Abdominal cramps Diarrhea Fevers and chills Headache Nausea and Vomiting Weakness Works Cited "Food poisoning." Medline Plus. National Institutes of Health, 03 Jun 2011. Web. 6 Jun 2011.
New York. Food Safety for the Volunteer Worker. , 2005. Web. 6 Jun 2011.
"Preventing food poisoning." Medline Plus. National Institutes of Health, 03 Jun 2011. Web. 6 Jun 2011.
"Top Five Food-Borne Pathogens." Ecolab. U.S. Public Health Service, n.d. Web. 6 Jun 2011.
United States. Fact Sheets. , 2011. Web. 6 Jun 2011.