THE GREAT FOOD FIGHT

VIDEO NOTES

SURVIVAL HAS BEEN A FIGHT FOR FOOD• HUNTING AND GATHERING

• CIVILIZATION DEVELOPED

• MAN NEEDED TO PRESERVE FOOD SUPPLY – DRYING, SMOKING, PRESERVING, PICKLING, FREEZING, SALTING

MODERN TIMES

• FOOD FIGHTS BACK!• THE FOOD SUPPLY IS HANDLED

MANY TIMES FROM FARM TO TABLE

• MORE HANDLING CAN LEAD TO CONTAMINATION OF FOOD SUPPLY

FOOD POIS0NING• FOOD BORNE ILLNESS IS SICKNESS

CAUSED BY FOOD

• 2 OR MORE SICK PEOPLE MEANS FOOD BORNE ILLNESS OUTBREAK

• Who is likely to be affected:

• Young Children(infants) • Elderly• People with chronic illness

HOW IS FOOD CONTAMINATED?• BIOLOGICAL CONTAMINATION – BACTERIA,

PATHOGENS, TOXINS

• PHYSICAL CONTAMINATION – FOREIGN ARTICLES GET IN FOOD SUCH AS GLASS

• CHEMICAL CONTAMINATION – Chemicals in the food supply – soap, cleansers, pesticides

COMMON FOODBORNE ILLNESSES• E-COLI – USUALLY PROTEIN FOODS SUCH AS

MEAT, OR COOKED RICE, PASTA

• SALMONELLA (SALMONELLOSIS) – BACTERIA CARRIED IN SOME FOODS - KILLED BY HEAT (EGGS – DON’T EAT RAW COOKIE DOUGH) AND POULTRY (COOK THOROUGHLY)

• BOTULISM – DENTED CANS

Other Foodborne Illnesses

• Staphylcoccus Aureus handmade items such as sliced meats, puddings, sandwiches

• Norwalk Virus – water, raw vegetables, fresh fruit, salads, shellfish

SYMPTOMS

• VOMITING, NAUSEA, DIARRHEA• OFTEN MISTAKEN FOR FLU• MAY OCCUR IN 12 -36 HOURS

• Symptoms of Botulism: Respiratory system is paralyzed, attacks muscles

GOVERNMENT AGENCIES

• FDA – FOOD AND DRUG ADMINISTRATION

• USDA – UNITED STATES DEPARTMENT OF AGRICULTURE

PREVENT FOODBORNE ILLNESS

• CLEAN• SEPARATE• CHILL• COOK

THE DANGER ZONE

• OLD DANGER ZONE 40 – 140 DEGREES

• NEW DANGER ZONE 41 – 135 DEGREES

WHEN IN DOUBT -

• THROW IT OUT!!!!