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To accompany the Culinary Arts, Family and Consumer Sciences and Agriculture Curriculum.
CT#$ %esource &etwor', !nstructional %esources -ffice, ./,/

GEORGI !ERFOR" NCE ST ND RDS:

C #C I#$% Students &ill demonstrate and pra'ti'e food sanitation and safet( &it) food preparation and ser*i'e%
*ee the end of this document for complete "+* listing

Student Information Guide

DIRECTIONS:
Use the information in this student information sheet to complete the accompanying student study sheet. Complete all items on the study sheet and turn in to the teacher.

FOODBORNE ILLNESS
Foodborne illness (also foodborne disease and referred to as food poisoning) is any illness resulting from the consumption of contaminated food. There are two types of food poisoning: food infection and food intoxication. Food infection refers to the presence of bacteria or other microbes which infect the body after consumption. Food intoxication refers to the ingestion of toxins contained within the food, including bacterially produced exotoxins, which can happen e en when the microbe that produced the toxin is no longer present or able to cause infection. !n spite of the common term food poisoning, most cases are caused by a ariety of pathogenic bacteria, iruses, prions or parasites that contaminate food, rather than chemical or natural toxins.

"eorgia CT#$ %esource &etwor' ( Foodborne !llnesses ) *tudent !nformation "uide ( +age , of ,,

C +SES
Foodborne illness usually arises from improper handling, preparation or food storage. "ood hygiene practices before, during and after food preparation can reduce the chances of contracting an illness. There is a general consensus in the +oorly stored food in a refrigerator public health community that regular hand)washing is one of the most effecti e defenses against the spread of foodborne illness. The action of monitoring food to ensure that it will not cause foodborne illness is 'nown as food safet(. Foodborne disease can also be caused by a large ariety of toxins that affect the en ironment. Foodborne illness can also be caused by pesticides or medicines in food and naturally toxic substances li'e poisonous mushrooms or reef fish.

S,"!TO"S ND "ORT LIT,

*ymptoms typically begin se eral hours to se eral days after consumption and depending on the agent in ol ed, can include one or more of the following: nausea, abdominal pain, omiting, diarrhea, gastroenteritis, fe er, headache or fatigue. !n most cases the body is able to permanently reco er after a short period of acute discomfort and illness. 3owe er, foodborne illness can result in permanent health problems or e en death, especially for people at high ris'. This includes babies, young children, pregnant women (and their fetuses), elderly people, sic' people and others with wea' immune systems. Foodborne illness due to campylobacter, yersinia, salmonella or shigella infection is a ma4or cause of reacti e arthritis, which typically occurs ,56 wee's after diarrheal illness. *imilarly, people with li er disease are especially susceptible to infections from 7ibrio ulnificus, which can be found in oysters or crabs. Tetrodotoxin poisoning from reef fish and other animals manifests rapidly as numbness and shortness of breath, and is often fatal.

INC+B TION !ERIOD

The delay between consumption of a contaminated food and appearance of the first symptoms of illness is called the incubation period. This ranges from hours to days (and rarely months or e en years, such as in the case of 2isteriosis or Creut8feldt)9acob disease), depending on the agent, and on how much was consumed. !f symptoms occur within ,5: hours after eating the food, it suggests that it is caused by a bacterial toxin or a chemical rather than li e bacteria. The long incubation period of many foodborne illnesses tends to cause sufferers to attribute their symptoms to ;stomach flu;. 0uring the incubation period, microbes pass through the stomach into the intestine, attach to the cells lining the intestinal walls, and begin to multiply there. *ome types of microbes stay in the intestine, some produce a toxin that is absorbed into the bloodstream, and some can directly in ade the deeper body tissues. The symptoms produced depend on the type of microbe.

INFECTIO+S DOSE
The infectious dose is the amount of agent that must be consumed to gi e rise to symptoms of foodborne illness, and aries according to the agent and the consumer<s age and o erall health. !n the case of Salmonella a relati ely large inoculum of , million to , billion organisms is necessary to produce symptoms in healthy human olunteers, as Salmonellae are ery sensiti e to acid. #n unusually high stomach p3 le el (low acidity) greatly reduces the number of bacteria re=uired to cause symptoms by a factor of between ,/ and ,//.

"eorgia CT#$ %esource &etwor' ( Foodborne !llnesses ) *tudent !nformation "uide ( +age . of ,,

! T-OGENIC GENTS
B CTERI
1acteria are a common cause of foodborne illness. !n the United >ingdom during ./// the indi idual bacteria in ol ed were as follows: Campylobacter jejuni ??.6@, Salmonella ./.A@, Escherichia coli O15 !" ,.B@, and all others less than /.,@. !n the past, bacterial infections were thought to be more pre alent because few places had the capability to test for noro irus and no acti e sur eillance was being done for this particular agent. *ymptoms for bacterial infections are delayed because the bacteria need time to multiply. They are usually not seen until ,.5?. hours or more after eating contaminated food. "ost 'ommon bacterial foodborne pathogens are: Campylobacter jejuni, generally caused by undercoo'ed chic'en or food contaminated by raw chic'en 4uices. !t can lead to secondary "uillain)1arrC syndrome, which affects the peripheral ner ous system (the bodily ner es which control heart rate, breathing, muscles, s'in, etc.) and periodontitis, a disease affecting the tissues around the teeth. Clostridium per#ringens, the ;cafeteria germ,; generally caused by meat which is well prepared, but too far in ad ance. !t usually causes .B hour stomach cramps and diarrhea, but in ery rare cases can Salmonella cause fe er, nausea, and death. Salmonella, caused by consumption of eggs that are not ade=uately coo'ed or by other interacti e human)animal pathogens. There are many types, some of which result only in diarrhea, but others can result in typhoid fe er, bloody diarrhea, omiting, and permanent reacti e arthritis. The more se ere symptoms are generally only found in more susceptible patients, li'e infants, elderly, and pregnant women. Escherichia coli O15 !" enterohemorrhagic ($3$C) which causes hemolytic)uremic syndrome, a disease which causes abnormal 'idney failure in about ,D6 of its ictims, and high blood pressure, sei8ures, blindness, and paralysis in about E@. F),F@ of 3U* ictims do not sur i e.

E.OTO.INS
!n addition to disease caused by direct bacterial infection, some foodborne illnesses are caused by exotoxins which are excreted by the cell as the bacterium grows. $xotoxins can produce illness e en when the microbes that produced them ha e been 'illed. *ymptoms typically appear after ,5: hours depending on the amount of toxin ingested. For example Staphylococcus aureus produces a toxin that causes intense omiting. The rare but potentially deadly disease botulism occurs when the anaerobic bacterium Clostridium botulinum grows in improperly canned low)acid foods and produces botulin, a powerful paralytic toxin.

GHC-T-I!&* #&0 #2!G$&T#%H GHC-T-I!C-*$*

The term alimentar( m('oto/i'oses refers to the effect of poisoning by mycotoxins (literally: fungus poisons) through food consumption. Gycotoxins ha e prominently affected on human and animal health such as an outbrea' which occurred in the U> in ,A:/ that caused the death of ,//,/// tur'eys which had consumed aflatoxin) contaminated peanut meal and the death of F/// human li es by #limentary toxic aleu'ia (#2#) in the U**% in Jorld Jar !!. The common foodborne Gycotoxins include flato/ins ) originated from the fungi Aspergillus parasiticus and Aspergillus #la$us. They are fre=uently found in
"eorgia CT#$ %esource &etwor' ( Foodborne !llnesses ) *tudent !nformation "uide ( +age 6 of ,,

cereals li'e rice and wheat, oilseeds li'e peanut, soybean, and e en mari4uana, spices li'e ginger and blac' pepper, and tree nuts li'e almonds and walnuts, among many others. !t can cause cirrhosis (li er failure), hepatic (li er) cancer, and edema (collection of fluid beneath the s'in). O')rato/ins 5 produced by the fungi %enicillium and Aspergillus, they are generally found in be erages such as beer and wine or in ine fruits which release the toxin during the 4uice)ma'ing process. !t is a carcinogen (meaning it causes cancer) and a nephrotoxin (affecting the 'idneys), and has been lin'ed to tumors in the urinary tract. Citrinin 5 also produced by arious %enicillium and Aspergillus fungi and found in certain cheeses, sa'e, miso, and soy sauce, it is $dema in the leg of associated with yellow rice disease in 9apan, and acts as a a person with li er nephrotoxin, though its full significance for human health is failure un'nown. Ergot l0aloids 1 found in the Cla$iceps species which often infects grasses and cereals and is often found in bread produced from infected flour. !t causes *t. #nthonyKs Fire, the symptoms of which include painful sei8ures, diarrhea, omiting, and occasionally hallucinations similar to those produced by 2*0. !t can also cause dry gangrene, which affects the fingers and toes as a lowering of the pulse, loss of sensation, edema, and death of tissues. !atulin is a toxin produced by the %. e&pansum, Aspergillus, %enicillium, and %aecilomyces fungal species, associated with a range of moldy and rotting fruits and egetables, especially apples and figs. !t is not a particularly potent toxin, but a number of studies ha e shown that it is genotoxic (affecting cellular genetic material), which has led to some theories that it may be a carcinogen, though animal studies ha e remained inconclusi e. Fusarium toxins are produced by o er F/ species of Fusarium and ha e a history of infecting the grain of de eloping cereals such as wheat and mai8e. They include a range of mycotoxins, such as: the fumonisins, which affect the ner ous systems of horses and may cause cancer in rodentsL the trichothecenes, which are most strongly associated with chronic and fatal toxic effects in animals and humansL and 8earalenone, which is not correlated to any fatal toxic effects in animals or humans.

!RE2ENTING B CTERI L FOOD !OISONING

+re ention is mainly the role of the state, through the definition of strict rules of hygiene and public ser ices of eterinary sur eying of animal products in the food chain, from farming to the transformation industry and deli ery (shops and restaurants). This regulation includes: traceability: in a final product, it must be possible to 'now the origin of the ingredients (originating farm, identification of the har esting or of the animal) and where and when it was processedL the origin of the illness can thus be trac'ed and sol ed (and possibly penali8ed), and the final products can be remo ed from the sale if a problem is detected enforcement of hygiene procedures li'e 3#CC+ and the ;cold chain; power of control and of law enforcement of eterinarians.

+roper storage and refrigeration of food help in the pre ention of

!n #ugust .//:, the United *tates Food and 0rug #dministration appro ed +hage therapy which in ol es spraying meat with iruses that infect bacteria, and thus pre enting infection. This has raised concerns, because without mandatory labeling consumers wouldn<t be aware that meat and poultry products ha e been treated with the spray.

"eorgia CT#$ %esource &etwor' ( Foodborne !llnesses ) *tudent !nformation "uide ( +age B of ,,

#t home, pre ention mainly consists of good food safety practices. Gany forms of bacterial poisoning can be pre ented e en if food is contaminated by coo'ing it sufficiently, and either eating it =uic'ly or refrigerating it effecti ely. Gany toxins, howe er, are not destroyed by heat treatment.

2IR+SES
7iral infections ma'e up perhaps one third of cases of food poisoning in de eloped countries. !n the U*, more than F/@ of cases are iral and noro iruses are the most common foodborne illness, causing F?@ of outbrea's in .//B. Foodborne iral infections are usually of intermediate (,56 days) incubation period, causing illnesses which are self)limited in otherwise healthy indi iduals, and are similar to the bacterial forms described abo e. These most commonly include: Entero*irus, which is a ma4or cause of Mhand, foot and mouth diseaseN and polio. -epatitis is distinguished from other iral causes by its prolonged (.5: wee') incubation period and its ability to spread beyond the stomach and intestines, into the li er. !t often induces 4aundice, or yellowing of the s'in, and rarely leads to chronic li er dysfunction. The irus has been found to cause the infection due to the consumption of fresh)cut produce which has fecal contamination , . -epatitis E3 which has a low (.@) mortality rate due to its being self)limiting (goes away on its own). !n the mean time, it can impair a personKs ability to care for hisDher family or obtain food, and occasionally de elops into se ere li er disease. Noro*irus is also self)limiting, nausea, omiting, diarrhea, and occasionally loss of taste, as well as lethargy, aches, wea'ness, and low fe er. Rota*irus can be mild to se ere, generally causing %ota irus omiting, watery diarrhea, and a low fe er. !t can sometimes cause extreme dehydration, which is the most common cause of death from this irus, although rare.

! R SITES
Gost foodborne parasites are 8oonoses, diseases which can be transferred from other ertebrates to humans. These include: !lat()elmint)es include tapeworms and flatworms, which are parasitic creatures generally li ing in the digesti e system, feeding off of the hostKs ingested food, but can occasionally penetrate the central ner ous system and are the ma4or cause of ac=uired epilepsy. Nematodes, or Mroundworms,N are the source of heartworm in cats and dogs, but can also infect the intestinal tracts of humans, causing growth retardation, malnutrition, weight loss and anemia especially in The scolex of Tenia solium, a impo erished countries where proper hygienic practices por' tapeworm cannot be obser ed. !roto4oa, or amoebae, are a ery di erse group of microorganisms responsible for malaria, toxoplasmosis and *leeping *ic'ness, among many others.

N T+R L TO.INS
*e eral foods can naturally contain toxins, many of which are not produced by bacteria. +lants in particular may be toxicL animals which are naturally poisonous to eat are rare. !n e olutionary terms, animals can escape being eaten by fleeingL plants can use only passi e defenses such as poisons and distasteful substances, for example capsaicin in chili peppers and pungent sulfur compounds in garlic and onions. Gost animal poisons are not synthesised by the

"eorgia CT#$ %esource &etwor' ( Foodborne !llnesses ) *tudent !nformation "uide ( +age F of ,,

animal, but ac=uired by eating poisonous plants to which the animal is immune, or by bacterial action. l0aloids, including caffeine, nicotine, tannins (found in many nuts), and tartaric acid, which in high enough doses can cause paralysis, but in the low doses found in wine (for example), it only contributes to a sour taste. Ciguatera poisoning, caused by certain reef fishes, can cause omiting, nausea, and diarrhea, followed by neurological symptoms such as headaches and hallucinations. !)(to)aemagglutinin (red 'idney bean poisoningL destroyed by boiling) S)ellfis) to/in, including paralytic shellfish poisoning, diarrhetic shellfish poisoning, neurotoxic shellfish poisoning, amnesic shellfish poisoning and ciguatera fish poisoning S'ombroto/in, caused by decaying fish, which can cause the usual omiting and diarrhea etc, as well as a feeling of unease and occasional blindness. !t is generally self)limiting. Tetrodoto/in, caused by the fugu or Mpuffer fish,N which is said to be delicious, but can induce symptoms including (in this order): numbness of the mouth, tingling, a feeling of lightness or floating, then nausea, omiting, pain, diarrhea, reeling or difficulty wal'ing, followed by increasing paralysis, con ulsions, mental impairment, difficulty spea'ing, and then full paralysis with the ictim fully aware followed shortly *eriously, donKt eat pufferfish. by death. *eriously, donKt eat puffer fish.

*ome plants contain substances which are toxic in large doses, but ha e therapeutic properties in appropriate dosages. Foxglo e contains cardiac glycosides, which can help treat congesti e heart failure. +oisonous hemloc' (which was famously used to 'ill *ocrates for failing to ac'nowledge the "ree' gods and Mcorrupting the youthN), when used in small doses, can help treat arthritis and muscle spasms.

OT-ER ! T-OGENIC GENTS

+rions which are not organisms but rather mostly made of proteins, resulting in mad cow disease Creut8feldt)9a'ob disease, an incurable and always fatal brain disease.

5!TO" INE !OISONING5

#n early theory on the causes of food poisoning in ol ed ptomaines (from "ree' pt'ma, ;fall, fallen body, corpse;), al'aloids found in decaying animal and egetable matter. Jhile some al'aloids do cause poisoning, the disco ery of bacteria left the ptomaine theory obsolete and the word ptomaine is no longer used scientifically.

GLOB L I"! CT
!n modern times, rapid globali8ation of food production and trade has increased the potential li'elihood of food contamination. Gany outbrea's of foodborne diseases that were once contained within a small community may now ta'e place on global dimensions. Food safety authorities all o er the world ha e ac'nowledged that ensuring food safety must not only be tac'led at the national le el but also through closer lin'ages among food safety authorities at the international le el. This is important for exchanging routine information on food safety issues and to ha e rapid access to information in case of food safety emergencies.; !t is difficult to estimate the global incidence of foodborne disease, but it has been reported that in the year ./// about .., million people died from diarrheal diseases. Gany of these cases ha e
"eorgia CT#$ %esource &etwor' ( Foodborne !llnesses ) *tudent !nformation "uide ( +age : of ,,

been attributed to contamination of food and drin'ing water. #dditionally, diarrhea is a ma4or cause of malnutrition in infants and young children. $ en in industriali8ed countries, up to 6/@ of the population of people ha e been reported to suffer from foodborne diseases e ery year. !n the U.*, around ?: million cases of foodborne diseases, which resulted in 6.F,/// hospitali8ations and F,/// deaths, are estimated to occur each year. 0e eloping countries in particular, are worst affected by foodborne illnesses due to the presence of a wide range of diseases, including those caused by parasites. Foodborne illnesses can and did inflict serious and extensi e harm on society. !n ,AAB, an outbrea' of salmonellosis due to contaminated ice cream occurred in the U*#, affecting an estimated ..B,/// persons. !n ,AEE, an outbrea' of hepatitis #, resulting from the consumption of contaminated clams, affected some 6//,/// indi iduals in China. Food contamination creates an enormous social and economic strain on societies. !n the U.*., diseases caused by the ma4or pathogens alone are estimated to cost up to U* O6F billion annually (,AA?) in medical costs and lost producti ity. The re)emergence of cholera in +eru in ,AA, resulted in the loss of U* OF// million in fish and fishery product exports that year.

ST TISTICS
$ ery year there are an estimated ?: million foodborne illnesses in the United *tates (.:,/// cases for ,//,/// inhabitants), . million in the United >ingdom (6,B// cases for ,//,/// inhabitants) and ?F/,/// in France (,,.,/ cases for ,//,/// inhabitants).

+NITED ST TES
!n the United *tates, using Food&et data from ,AA:),AAE, the C0C+ estimated there were ?: million foodborne illnesses (.:,/// cases for ,//,/// inhabitants): 6.F,/// were hospitali8ed (,,, per ,//,/// inhabitants)L F,/// people died (,.? per ,//,/// inhabitants.). Ga4or pathogens from foodborne illness in the United *tates cost upwards of U* O6F billion in medical costs and lost producti ity (,AA?)

"eorgia CT#$ %esource &etwor' ( Foodborne !llnesses ) *tudent !nformation "uide ( +age ? of ,,

, . 6 B F

Causes of foodborne illness in U. *. Rate nnual 6per Cause 'ases 7883888 in)abitants9 (or)al*+li*e ./,/// ?.6 $iruses cases ,F:/E Salmonella F.? cases ,/F6A Campylobacter 6.A cases To&oplasma gondii .F// cases /.A 2isteria ..AE cases /.E monocytogenes Total :/EFB cases ...6

, . 6 B F

Causes of death by foodborne illness in U. *. Rate nnual Cause 6per 7883888 deat)s in)abitants9 Salmonella FF6 cases /.., ,isteria BAA cases /.,A toxoplasma 6?B cases /.,B (or)al*+li*e $iruses ,.B cases /./B: Campylobacter AA cases /./6? "astrointestinal illness, un'nown F,// cases ,.A eitiology

FR NCE

!n France, for ?F/,/// cases (,,.,/ per ,//,/// inhabitants): ?/,/// people consulted in the emergency department of an hospital (,,6 per ,//,/// inhabitants.)L ,,6,/// people were hospitali8ed (.B per ,//,/// inhabitants)L B// people died (/.A per ,//,/// inhabitants).

, . 6 B F

Causes of foodborne illness in France Rate nnual Cause 6per 7883888 'ases in)abitants9 PE,/// Salmonella ,6 cases Campylobacte P6,/// B.E r cases +arasites PF// cases /.E inc l. PB// cases /.:F Toxoplasma ,isteria P6// cases /.F 3epatitis # P:/ cases /.,

, . 6 B F

Causes of death by foodborne illness in France Rate nnual Cause 6per 7883888 deat)s in)abitants9 P6// Salmonella /.F cases ,isteria PE/ cases /.,6 /./: +arasites P6? cases (AF@ due to toxoplasma) Campylobacter P,F cases /./. 3epatitis # P. cases /.//6

+STR LI
!n #ustralia, there are an estimated F.B million cases of food)borne illness e ery year, causing: ,E,/// hospitalisations ,./ deaths .., million lost days off wor' ,.. million doctor consultations
"eorgia CT#$ %esource &etwor' ( Foodborne !llnesses ) *tudent !nformation "uide ( +age E of ,,

6//,/// prescriptions for antibiotics

O+TBRE :S
The ast ma4ority of reported cases of foodborne illness occur as indi idual or sporadic cases. The origin of most sporadic cases is undetermined. !n the United *tates, where people eat outside the home fre=uently, most outbrea's (FE@) originate from commercial food facilities (.//B Food&et data). #n outbrea' is defined as occurring when two or more people experience similar illness after consuming food from a common source. -ften, a combination of e ents contributes to an outbrea', for example, food might be left at room temperature for many hours, allowing bacteria to multiply which is compounded by inade=uate coo'ing which results in a failure to 'ill the dangerously ele ated bacterial le els. -utbrea's are usually identified when those affected 'now each other. 3owe er, more and more, outbrea's are identified by public health staff from unexpected increases in laboratory results for certain strains of bacteria. -utbrea' detection and in estigation in the United *tates is primarily handled by local health 4urisdictions and is inconsistent from district to district. !t is estimated that ,5.@ of outbrea's are detected.

!OLITIC L ISS+ES
+NITED :INGDO"
!n postwar #berdeen (,A:B) a large scale (QB// cases) outbrea' of Typhoid occurred, which was caused by contaminated corned beef which had been imported from #rgentina. The corned beef was placed in cans and because the cooling plant had failed, cold ri er water from the +late estuary was used to cool the cans. -ne of the cans had a defect and the meat inside was contaminated. This meat was then sliced using a meat slicer in a shop in #berdeen, and a lac' of cleaning the machinery lead to spreading the contamination to other meats cut in the slicer. These meats were then eaten by the people of #berdeen who then became ill. !n the U> serious outbrea's of foodborne illness since the ,A?/s prompted 'ey changes in U> food safety law. These included the death of ,A patients in the *tanley %oyd 3ospital outbrea' and the bo ine spongiform encephalopathy (1*$, mad cow disease) outbrea' identified in the ,AE/s. The death of ,? people in the ,AA: Jishaw outbrea' of $. coli -,F? was a precursor to the establishment of the Food *tandards #gency which.

+NITED ST TES
!n .//,, the Center for *cience in the +ublic !nterest (C*+!) petitioned the United *tates 0epartment of #griculture to re=uire meat pac'ers to remo e spinal cords before processing cattle carcasses for human consumption, a measure designed to lessen the ris' of infection by ariant Creut8feldt)9a'ob disease. The petition was supported by the #merican +ublic 3ealth #ssociation, the Consumer Federation of #merica, the "o ernment #ccountability +ro4ect, the &ational Consumers 2eague, and *afe Tables -ur +riority. This was opposed by the &ational Cattlemen<s 1eef #ssociation, the &ational %enderers #ssociation, the &ational Geat #ssociation, the +or' +roducers Council, sheep raisers, mil' producers, the Tur'ey Federation, and eight other organi8ations from the animal)deri ed food industry. This was part of a larger contro ersy regarding the United *tates< iolation of Jorld 3ealth -rgani8ation proscriptions to lessen the ris' of infection by ariant Creut8feldt)9a'ob disease. &one of the U* 0epartment of 3ealth and 3uman *er ices targets regarding incidence of foodborne infections were reached in .//? .

ORG NI; TIONS

J-%20 3$#2T3 -%"#&!R#T!-& F--0 *#F$TH 0$+#%TG$&T
"eorgia CT#$ %esource &etwor' ( Foodborne !llnesses ) *tudent !nformation "uide ( +age A of ,,

The J3- (not to be confused with the $nglish roc' band) pro ides scientific ad ice for organi8ations and the public on issues concerning the safety of food. !t ser es as a medium lin'ing the food safety systems in countries around the world. Food safety is currently one of J3-<s top ten priorities. Food *afety is one of the ma4or issues in our world today, and the -rgani8ation calls for more systematic and aggressi e steps to be ta'en to significantly reduce the ris' of foodborne diseases.

T3$ 0$+#%TG$&T -F F--0 *#F$TH, R--&-*$* #&0 F--01-%&$ 0!*$#*$*

The 0epartment of Food *afety, Roonoses and Foodborne 0iseases is a department under the J3-. !ts mission is to reduce the serious negati e impact of foodborne diseases worldwide. #ccording to the J3- website, food and waterborne diarrhoeal diseases are leading causes of illness and death in less de eloped countries, 'illing approximately 6.E million people annually, most of whom are children.
J3- wor's closely with the Food and #griculture -rgani8ation of the United &ations (F#-) to address food safety issues along the entire food production chain))from production to consumption))using new methods of ris' analysis. These methods pro ide efficient, science)based tools to impro e food safety, thereby benefiting both public health and economic de elopment.

T3$ !&T$%&#T!-&#2 F--0 *#F$TH #UT3-%!T!$* &$TJ-%> (!&F-*#&)

This networ' is intended to complement and support the existing J3- "lobal -utbrea' #lert and %esponse &etwor' ("-#%&) which includes a Chemical #lert and %esponse component.

GEORGI !ERFOR" NCE ST ND RDS

C #C I#$% Students &ill demonstrate and pra'ti'e food sanitation and safet( &it) food preparation and ser*i'e% a. !dentify the characteristics of potentially ha8ardous foods, recogni8e ris's associated with high ris' populations, and list reasons why it is important to 'eep food safe through *er *afe #pplications. b. !dentify personal beha iors that can contaminate food and demonstrate good personal hygiene and health habits, including proper hand washing. c. !dentify and categori8e microorganisms related to food spoilage and foodborne illnessesL describe their re=uirements and methods for growth. 2ist and identify the ma4or reasons for and recogni8e signs of food spoilage and contamination. d. !dentify and describe methods to pre ent biological, chemical and physical contaminates and methods to pre ent contamination of food and differentiate between foodborne intoxication, infections and toxin) mediated infections. e. !dentify common allergens and ma4or foodborne illnesses, their associated symptoms, and methods of pre ention.

LICENSE < 2ERIFIC TION

Text is a ailable under the Creati e Commons #ttribution)*hare#li'e 2icenseL additional terms may apply. *ee Terms of Use for details. ) http:DDcreati ecommons.orgDlicensesDby)saD6./D Ji'ipediaS is a registered trademar' of the Ji'imedia Foundation, !nc., a non)profit organi8ation. =ebsite Sour'es: http:DDen.wi'ipedia.orgDwi'iDFoodborneTillness http:DDen.wi'ipedia.orgDwi'iDClostridiumTperfringens http:DDen.wi'ipedia.orgDwi'iD"uillain)1arr@C6@#ATsyndrome http:DDen.wi'ipedia.orgDwi'iD+eriodontitis http:DDen.wi'ipedia.orgDwi'iD+eripheralTner ousTsystem http:DDen.wi'ipedia.orgDwi'iD*almonellosis http:DDen.wi'ipedia.orgDwi'iD3emolytic)uremicTsyndrome

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