Foodborne Illness Lecture

Key Topics

Introduction

• Presenter: Cathy with Level Up RN
• Focus: Nutrition Flashcard deck - Foodborne Illness
• Quiz at the end to test understanding

Causes of Foodborne Illness

• Contamination of food/beverages with bacteria, viruses, or parasites
• Common pathogens:
  • Norovirus
  • Salmonella
  • Campylobacter
  • E. coli
  • Listeria
  • Toxoplasmosis

High-Risk Foods

• Raw or undercooked meat, poultry, or eggs
• Unpasteurized milk or juice
• Fruits or vegetables contaminated with animal feces
• Raw sprouts

Symptoms

• Nausea
• Vomiting
• Diarrhea
• Fever
• Dehydration

Treatment

• Oral rehydration solution
• Possibly IV fluids and electrolytes
• Antibiotics (if bacterial cause)

Preventative Practices

• Wash hands after restroom and before food prep
• Wash fruits and vegetables thoroughly
• Use separate equipment for raw meats and cooked foods
• Use a meat thermometer to ensure thorough cooking
• Refrigerate perishables within 2 hours (or 1 hour if >90°F outside)
• Keep refrigerator temperature at or below 40°F
• Keep freezer temperature at or below 0°F

Quiz Questions

1. True or False: Unpasteurized milk or juice increases the risk for foodborne illness.
   • Answer: True
2. Fill in the Blank: Perishables should be refrigerated within ____ hours of purchasing or cooking.
   • Answer: 2 hours (or 1 hour if >90°F outside)
3. Fill in the Blank: The refrigerator temperature should be kept at or below ____ degrees Fahrenheit.
   • Answer: 40°F

Conclusion

• Encouragement to subscribe, like, and share the video
• Invitation for feedback