bron virus .ppt
- 1. Viruses The leading cause of foodborne illness
- 2. Characteristics • Temperature: - can survive both cooler and freezer temperatures
- 3. Growth • Viruses can’t grow on food. • Once eaten, they grow inside a person’s intestines.
- 4. Contamination • Viruses can contaminate both food and water.
- 5. Transfer • Viruses can be transferred from: • Person to person
- 6. • People to food • People to food-contact surfaces
- 7. Prevention • Wash Your Hands!!
- 8. Foodborne Illnesses • Hepatitis A • Norovirus gastroenteritis Are the two major foodborne illnesses caused by viruses
- 9. Hepatitis A This virus can contaminate food and water. Food commonly linked with the virus • Ready-to-eat food • Shellfish from contaminated water
- 10. Most Common Symptoms • Fever (mild) • General weakness • Nausea • Abdominal pain • Jaundice (appears later)
- 11. Prevention Measures • Keep jaundiced employees out of the operation. • Keep employees who have been diagnosed with hepatitis A out of the operation. • Wash hands. • Minimize bare-hand contact with ready-to-eat food. • Purchase shellfish from approved reputable suppliers.
- 12. Norovirus Sometimes called the Cruise Ship Virus. Food commonly linked with the virus: Ready-to-eat food Shellfish from contaminated water
- 13. Most Common Symptoms • Vomiting • Diarrhea • Nausea • Abdominal cramps
- 14. Other Prevention Measures • Keep employees with diarrhea and vomiting out of the operation. • Keep employees who have been diagnosed with Norovirus out of the operation. • Wash hands. • Minimize bare-hand contact with ready-to- eat food. • Purchase shellfish from approved, reputable suppliers.