1. P R E P A R E D B Y :
K A I T L Y N C Y M E R M A N
Summer Food Safety

2. What is a Foodborne Illness?
 Also known as “food poisoning”
 Costly, preventable disease caused by microbes or
pathogens that contaminate food.
 1 in 6 Americans each year contract one of these
illnesses by eating contaminated foods or beverages.
 CDC estimates that over 48 million people are
infected with a Foodborne illness each year, causing
128,000 hospitalizations and over 3000 deaths.

3. Foodborne illnesses
 There are over 250 Foodborne diseases, most of
which are infections caused by bacteria, viruses, and
parasites found in food.
 Other diseases can be caused by poisonings, which
are harmful toxins or chemicals, such that are found
in poisonous mushrooms.

4. How does food become contaminated?
 Naturally, bacteria is present throughout the
environment in soil, water, and in the bodies of
people and animals.
 Food can become contaminated as it is produced and
prepared.

5. •Many healthy animals contain microbes in their intestinal tracts, that can
contaminate meat products during slaughter and production.
•Fruits and vegetables can become contaminated if they are washed with
water that is contaminated with animal feces or human sewage.
•Oysters and other filter feeding shellfish can concentrate bacteria that are
naturally present in sea water, or other microbes that are present in human
sewage dumped into the sea.
Causes of illness in 1,565 single food commodity outbreaks, 2003–2008 (cdc.gov)

6. How does food become contaminated cont.
 During food processing, food can become
contaminated by the humans who handle it.
 Food handlers infected with a disease, who do not wash their
hands, can contaminate food sources
 Cross contamination between different food sources
 Fully cooked foods that come into contact with other raw foods
that contain pathogens

7. What are the most common Foodborne diseases?
 Norovirus
 Salmonella
 Listeria
 Campylobacter
 E.Coli

8. Norovirus
 One of the leading causes
of Foodborne illness in
the United States
 Easily transmitted from
one person to another
 70% of infected food
workers cause about 70%
of reported Norovirus
outbreaks from
contaminated food.
 Symptoms
 Inflammation of the
stomach/intestines
 Vomiting, diarrhea, nausea,
stomach pain, fever,
headaches, body aches
 Most people develop
symptoms within 12-48 hours
of exposure

9. Norovirus
 Transmission
 Highly contagious, and
anyone can become
infected
 Easily transmitted by
eating foods or liquids
contaminated with the
virus
 Touching contaminated
surfaces or objects
 Having contact with
someone with the virus
 Treatment
 No specific treatment
since it is not a bacteria
and cannot be treated with
antibiotics
 Dehydration is the major
concern from vomiting
and diarrhea
 Drink plenty of fluids,
water, and sports drinks
that do not contain
caffeine or alcohol

10. Salmonella
 One of the most common
and widely distributed
disease-causing bacteria
 Over 2,500 strains of
salmonella
 Many strains are antibiotic
resistant
 Young children, older
adults, and people with
weakened immune systems
are most vulnerable
populations
 Symptoms
 Occur 12-72 hours after
infection and lasts 4-7 days
 Diarrhea, vomiting, fever,
and abdominal cramps
 Hospitalization may be
necessary for severe
symptoms
 If it becomes invasive, the
infection will spread to the
intestines to the blood
stream, bone, joint, brain, or
nervous system which can
cause death (only 8% of
cases)

11. Salmonella
 Transmission
 Widely present in domestic
and wild animals, mostly
food animals (pigs, poultry,
and cattle)
 This bacteria can pass
through entire food chain,
from animal feed, primary
production, and into
households and restaurants
 Eating contaminated food of
animal origin
 Fecal-oral transmission
 Treatment
 Typically clear up within
seven days with proper
hydration
 At risk populations may
require antibiotics to prevent
the spread of infection
 However, many types of
salmonella are antibiotic
resistant

12. Listeria
 Bacterial infection
 Tends to affect older
adults, pregnant women,
children, and people with
weakened immune systems
 CDC estimates 1600
illnesses and 260 deaths
from Listeria have occurred
in the United States
 Incidence rate in 2013 was
0.26 per 100,000 people
 Symptoms
 Fever and muscle aches,
diarrhea, headache, stiff
neck, loss of balance, and
convulsions
 Most people diagnosed have
an invasive infection,
meaning that it spreads
beyond the gastrointestinal
tract
 In pregnant women, it can
cause miscarriage, stillborn,
premature labor, or a life
threatening infection of the
newborn

13. Listeria
 Transmission
 Caused by the bacteria
Listeria Monocytogenes
which is commonly found
in soil and water
 Animals can carry the
bacterium without
showing signs of illness
 If this bacteria gets into a
factory of food production,
it can stay there for years
 Eating a contaminated
food source
 Treatment
 At risk populations should
seek medical attention
immediately
 Those who think they are
infected, but do not have
symptoms generally do
not need any treatment
 Proper hydration

14. Campylobacter
 Infectious disease caused
by the bacteria genus
Campylobacter
 Best grown in places where
the oxygen is lower than
the amount in the
environment and
temperatures between 37
degrees and 42 degrees C
 Many cases go
undiagnosed and
unreported
 Affect over 1.3 million
people a year in the United
States
 Symptoms
 Occur within 2-5 days of
becoming infected
 Diarrhea, cramping, nausea,
vomiting, abdominal pain,
and fever
 Bloody diarrhea may occur
 Older adults and people with
weakened immune systems
may have an invasive
infection, which spreads to
the bloodstream and may be
life threatening

15. Campylobacter
 Transmission
 Only takes a few
organisms to become ill
 Most commonly spread
through drinking
unpasteurized milk, eating
raw or undercooked meat,
or cross contamination
 Infected produce and
water sources
 Eating contaminated meat
products
 Fecal-oral transmission
 Treatment
 No formal treatment
necessary
 Proper hydration
 At risk populations may
need antimicrobial
therapy and antibiotics

16. Escherichia Coli (E.coli)
 Bacteria that is normally
present in the intestines of
humans and animals
 However, some are
pathogenic
 Most common pathogenic
types are the Shiga toxin-
producing E.coli (STEC)
and E.coli 0157
 Most STEC infections come
from outbreaks of E.coli
0157
 Symptoms
 Usually occur three days
after becoming infected
 Diarrhea, cramping,
vomiting, and fever
 Most people get better within
5-7 days
 Some cases can be life
threatening

17. Escherichia Coli
 Transmission
 Consumption of
contaminated food or
water
 Drinking unpasteurized
milk and unpasteurized
apple cider
 Contact with infected
cattle
 Fecal-oral transmission
 Treatment
 No specific medical
treatment
 Antibiotics should not be
used to treat this illness
 Proper hydration

18. Foodborne Illness in the Summer
 Foodborne illnesses tend to increase during the
summer time
 Microorganisms that cause disease tend to grow
faster in the warm summer months
 Grow fastest at temperatures ranging from 90 to 110 degrees F
 Moisture in the air also causes bacteria to grow

19. Foodborne Illness in the Summer
 Given the right circumstances, harmful bacteria can
multiply quickly and can contaminate food in large
numbers
 As outside activities increase during the summer
(picnics, barbeques, and camping trips) there is a
greater chance for food sources to be contaminated
without the proper food safety measures

20. Prevention Strategies

21. CLEAN
 Wash hands and surfaces often
 Illness causing bacteria can live in many places in your
kitchen, including your hands, utensils, and cutting boards
 Wash hands with antibacterial soap for at least 20 seconds,
scrubbing them thoroughly
 Wash fruits and vegetables

22. SEPERATE
 Do not cross contaminate
 Separate cutting boards, plates, and utensils for
produce and meat, poultry, seafood, and eggs
 Keep meat, poultry, seafood, and eggs separate from
all other foods in the refrigerator
 When shopping at the grocery store, keep meat
products away from other products in the shopping
cart

23. COOK
 Simply checking the color and texture is not a safe
way to tell if food is cooked all the way
 Use a food thermometer to check the internal
temperatures
 145 degrees for whole meats
 160 degrees for ground meats
 165 degrees for all poultry
 During meal times, keep all foods hot and above 140
degrees while being served and eaten

24. CHILL
 Illness causing bacteria can grow in foods within two
hours (one hour in the summer time), unless you
refrigerate them
 Refrigerate foods that tend to spoil quickly (poultry,
meat, eggs, fruits and vegetables)
 Foods in the refrigerator that have been cooled down
should be kept at 40 degrees F or below
 Thaw or marinate foods in the refrigerator, never on
counter tops or in the kitchen sink

25. Food Safety Tips
 Do not eat or drink foods containing raw eggs or
unpasteurized milk
 If you are served undercooked meat in a restaurant,
do not hesitate to send it back to the kitchen for
further cooking
 Wash hands thoroughly after coming into contact
with raw meat or poultry

26. Food Safety Tips
 Avoid contact with animal or human feces
 Avoid letting infants come into contact with raw
meat
 Clean and disinfect surfaces thoroughly
 Store ready-to-eat foods (hot dogs and deli meat)
safely, no longer than 2 weeks

27. Food Safety Tips
 If you are sick, do not prepare foods for others
 Avoid swallowing water when swimming in pools,
lakes, ponds, or backyard “kiddy” pools
 When cooking and eating outside, store cold foods in
a ice filled cooler at 40 degrees or below

28. Report
 If you believe you or someone you know is
sick due to a Foodborne illness, contact your
local Health Department.
 Health departments are an important part of the food safety
system and can find out important information on what may
have made you sick
 For more information, visit www.foodsafety.gov

29. References
 Center for Disease Control and Prevention (2014, September 23). Foodborne Illness. Retrieved from
http://www.cdc.gov/foodsafety/facts.html
 Center for Disease Control and Prevention (2015, June 8). Prevention and Education. Retrieved from
http://www.cdc.gov/foodsafety/prevention.html
 United States Department of Agriculture (2013, August 7). Foodborne Illness Peaks in the Summer-
Why?. Retrieved from http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-
answers/food-safety-fact-sheets/foodborne-illness-and-disease/foodborne-illness-peaks-in-summer/