Prevention of the four major types of food poisoning
There are four main types of food poisoning or toxins produced by bacterial which can be prevented with sanitary work habits.
The four types of food poisoning are:
Staph -- (staphylococcal poisoning) is transmitted mostly by food handlers. Its common sources are raw meat, open sores and mucous. It is resistant to heat. The common foods it occurs in are lunch meat, cheese, custard, cream pie, egg salad, chicken, potatoes, and macaroni. The symptoms consist of cramps, upset stomach, vomiting, diarrhea, and fatigue.
Salmonellae -- (salmonellosis) is difficult to control because it is carried by insects, rodents, pets like dogs, cats, and birds. Its common sources include chicken, red meat, eggs, dairy, and dried foods. The common symptoms involve
severe headache, stomach ache, vomiting, diarrhea, and fever.
Perfringens Poisoning consists of spores that grow without oxygen. It is found in soil, sewage, and the intestinal tract. It occurs most often at banquets where large amounts of foods are handled improperly. Common foods include stew, soup and gravy. Symptoms consist of nausea without vomiting, diarrhea and stomach inflammation.
Botulism consists of spores most often contained in home-canned foods that have been improperly processed. These spores produce deadly toxins which are extremely heat resistant. They grow without oxygen. Sixty-five percent of people with botulism die. An antitoxin is available if caught in time. The common symptoms involve double vision, inability to swallow, speech difficulty, and progressive suffocation. Prevention includes the destruction of all bulging, leaking or damaged cans. NEVER taste the food.
To prevent the first three food poisoning types, keep foods hot (about 140˚F) or cold (below 40˚F).
The students should give personal experiences if possible. The students will use the LAB SANITATION INFORMATION SHEET for reference.