FOOD SAFETY BULLETIN

Latasha Barfield
March 21, 2011
University of Phoenix
Dr. Nicole C. Ackerson, PhD
 Most common causes of food-borne
illnesses:
 Improper handling
 Improper preparation
 Improper food storage
 Improper hygiene practices
Causes of food-borne illnesses:
 SAFETY ISSUES REGARDING:
Purchase: Never purchase out-dated foods.

Storage: Always check the storage

directions, which is usually on the side of
the package. (Fact: Storing foods too warm helps bacteria spread
quickly, CDC.)

Presentation: Never prepare foods too far in

advance.
 COMMON ILLNESSES
 Botulism
 Campylobacteriosis
 E. Coli
 Hepatitis A
 Norovirus Infection
 Salmonellosis (usually from eggs or poultry)
 Shigellosis

COMMON SYMPTOMS: stomach cramps, diarrhea,

vomiting, abdominal pain, fever, bloody stool, flu-like
symptoms
 PREVENTION IS NECESSARY!
 Keep food preparation surfaces clean.
 Always keep raw and defrosting meats at the
bottom of the refrigerator.
 Keep pets away from foods.
 Cook foods thoroughly.
 Wash, wash, wash!!!
 NEED MORE INFO?
More info can be found at the county Health
Department or any one of the following credible
sources:
CDC (CENTER FOR DISEASE CONTROL)
NIH (NATIONAL INSTITUTE OF HEALTH)
FDA (FOOD AND DRUG ADMINISTRATION)
U.S. DEPARTMENT OF AGRICULTURE
U.S. ENVIRONMENTAL PROTECTION AGENCY

*It is important to use these sources because not only are they credible, but their
research never stops. These sources have continuing studies on food-borne
illnesses and prevention methods.*
QUESTIONS?