P1251328612IJlsW

1
(No Transcript)
2
(No Transcript)
3
Leftover Storage

• Place in sealed containers
• Store 2 inches apart
• Eat within 3 to 5 days

4
Re-Heat
5
Common Sources of Foodborne Illness

• Raw and undercooked meat and poultry
• Symptoms Abdominal pain, diarrhea, nausea, and
  vomiting
• Culprits Campylobacter jejuni,
  E. coli O157H7, L. monocytogenes,
  Salmonella

6
Raw foods unpasteurized milk and dairy products,
such as soft cheeses

• Symptoms Nausea, vomiting, fever, abdominal
  cramps, and diarrhea
• Culprits L. monocytogenes, Salmonella, Shigella,
  Staphylococcus aureus, C. jejuni

7
Raw eggs are often used in foods such as homemade
hollandaise sauce, Caesar and other salad
dressings, tiramisu, homemade ice cream, homemade
mayonnaise, cookie dough, and frostings.
Raw and undercooked eggs

• Symptoms Nausea, vomiting, fever, abdominal
  cramps, and diarrhea
• Culprit Salmonella enteriditis

8
Raw and undercooked shellfish

• Symptoms Chills, fever, and collapse
• Culprits Vibrio vulnificus, Vibrio
  parahaemolyticus

9
Incorrectly canned goods, smoked or salted fish

• Symptoms Double vision, inability to swallow,
  difficulty speaking, and inability to breathe.
  Seek medical help right away if you experience
  any of these symptoms.
• Culprit C. botulinum

10
Fresh or minimally processed produce,
contaminated water

• Symptoms Bloody diarrhea, nausea, and vomiting
• Culprits E. coli O157H7, L. monocytogenes,
  Salmonella, Shigella,
  Yersinia
  enterocolitica, viruses,
  and parasites