FOODBORNE ILLNESSES There are 31 notable foodborne bacteria, viruses, parasites, toxins, and chemicals that

cause food and water contamination globally. Improved food safety and technology has
Pre-reading questions: played a significant role in helping to mitigate their impact; however, outbreaks still exist.
1. What do you know about foodborne illnesses? The following ten pathogens often cause foodborne illnesses.
2. Which are the most common foodborne illnesses?
Campylobacter
3. Have you ever had any foodborne illness?
Description and Symptoms Common Source(s) Duration of Illness
4. Why is it important to raise awareness of foodborne
illnesses? How can you do that?

Exercise 1 – Read about FOOD SAFETY and translate the text into Romanian.

Food Safety refers to handling, preparing and storing food in a way to best reduce the
risk of individuals becoming sick from foodborne illnesses. Clostridium botulinum
Food safety is a global concern that covers a variety of different areas of everyday life. Description and Symptoms Common Source(s) Duration of Illness
The principles of food safety aim to prevent food from becoming contaminated and
causing food poisoning. This is achieved through a variety of different avenues, some of
which are:
 Properly cleaning and sanitising all surfaces, equipment and utensils
 Maintaining a high level of personal hygiene, especially hand-washing
 Storing, chilling and heating food correctly with regards to temperature,
environment and equipment
 Implementing effective pest control
 Comprehending food allergies, food poisoning and food intolerance Clostridium perfringens
Regardless of why you are handling food, whether as part of your job or cooking at home, Description and Symptoms Common Source(s) Duration of Illness
it is essential to always apply the proper food safety principles. Any number of potential
food hazards exist in a food handling environment, many of which carry with them serious
consequences.
According to the latest OzFoodNet annual report, Monitoring the Incidence and Cause of
Diseases Potentially Transmitted by Food in Australia, 5.4 million cases of foodborne
illness occur annually in Australia, many of which are preventable. The cost of these
illnesses is estimated at a staggering AUD $1.2 billion.
When referring to food safety in Australian food businesses, the ownership is placed
solely on the business itself. It must ensure that all food handled and prepared in the E. Coli
business is safe to eat. In order to help the food business fulfil this obligation, most are Description and Symptoms Common Source(s) Duration of Illness
required to employ a trained Food Safety Supervisor.

Exercise 2 – Read the text and then look up the internet to fill in the tables below.
10 COMMON CULPRITS OF FOODBORNE ILLNESSES
Improved food safety and technology has played a significant role in helping to mitigate
the impact of foodborne illnesses; however, outbreaks still exist.
Salmonella
As a food consumer, there are many methods to reduce the risk of foodborne illness. You
may diligently use your meat thermometer, keep raw and cooked meats separate, wash Description and Symptoms Common Source(s) Duration of Illness
your hands and countertops, and follow all the other tips from trusted experts, but for a
variety of reasons, pathogens may still find their way into your food, causing illness. An
estimated 600 million people – almost 1 in 10 worldwide – get sick and 420,000 die from
consuming contaminated food or water each year. In the U.S. alone, 48 million people get
sick, 128,000 are hospitalized, and 3,000 lose their lives to foodborne illnesses.
Cyclospora cayetanensis It’s In the News - Foodborne Illness
Description and Symptoms Common Source(s) Duration of Illness Food poisoning is a common, yet distressing and sometimes life-threatening problem
for millions of people in the U.S., and throughout the world. People infected with
foodborne organisms may be symptom-free or may have symptoms ranging from
mild intestinal discomfort to severe dehydration and bloody diarrhea. Depending on
the type of infection, people can even die as a result of food poisoning.
For this assignment, you must locate and read a recent news story about a
Listeria monocytogenes Foodborne illness outbreak.
Description and Symptoms Common Source(s) Duration of Illness You may use a newspaper, magazine or website. There are several reputable
sources including www.foodsafetynews.com. Print and attach a copy of the article
and answer the following questions.

1. Name and date of publication and/or web address.

2. Where did this outbreak occur?
3. Which pathogen was responsible?
Norovirus 4. How many people did it affect?
Description and Symptoms Common Source(s) Duration of Illness 5. What food was linked to this outbreak?
6. How many people got sick or died?
7. What was identified as the cause of this outbreak?
8. What was the response of the authorities?
9. What would have prevented this from happening?
10. Go to www.cdc.gov and search and read about the pathogen that cause the
outbreak you read about. What are the typical causes, sources and symptoms of this
Staphylococcus aureus pathogen?
Description and Symptoms Common Source(s) Duration of Illness 11. Was this outbreak similar or different from the typical situation found at cdc.gov?
Why or why not? In what ways?
12. What did you learn from this assignment?
Plan a Menu Using a Grocery Store Ad/ Catalogue
Your birthday will be soon. Look through the LIDL catalogue
https://www.lidl.ro/cataloage-online and plan a birthday meal for you and your family/
friends. When you are planning, make sure that you take into account the dietary
guidelines and MyPlate.
Vibrio vulinficus Meat-
Description and Symptoms Common Source(s) Duration of Illness Vegetable-
Fruit-
Dairy-
Bread-
Now, use the prices in the ad to figure out how much it would cost to buy these items.
Total Price of Meal: ___________
The last thing anyone wants is to experience any of the previously mentioned symptoms, but unfortunately, - Do you think you could choose items from the catalogue which promote healthy
it’s sometimes unavoidable. Anyone can get food poisoning, but adults over the age of 65, children under 5, eating?
people with weakened immune systems, and pregnant women are most susceptible to getting sick and - What were the criteria that you followed when compiling the list?
experiencing severe symptoms. Be sure to follow basic food safety tips and avoid common sources of - Do you usually do this in real life circumstances?
foodborne illnesses to protect yourself from an unwelcome invader.