Show:
Preparation and Storage
Transmission/ Contamination
The Numbers
The Symptoms
The Treatments
100
By simply doing this, one can greatly reduce their risk of contracting a food-borne illness.
What is hand washing?
100
These organisms require a "host" in order to survive.
What are parasites?
100
Accounts for 90% of all foodborne diseases.
What is Bacteria?
100
These two symptoms are prevalent in almost all cases of food borne illnesses.
What are nausea and vomiting?
100
These are often prescribed to kill bacterial infections.
What are antibiotics?
200
Never eat from one of these jars or cans if you don't want to come down with a potentially lethal case of Botulism.
What is cracked or bulging?
200
The "Cruise ship" disease.
What is Norovirus (Norwalk Virus)?
200
Number of agencies involved in the regulation of products that enter the US food supply.
What is 3?
200
Yellowing of the skin.
What is Hepatitis A?
200
This type of infection will not respond to antibiotics.
What is a viral infection?
300
This is the maximum temperature at which most meats should be stored in order to avoid harmful bacterial growth.
What is 40 degrees?
300
This "other white meat" is responsible for about half of Salmonella infestations.
What is pork?
300
40 degrees to 140 degrees Fahrenheit.
What is the temperature danger zone?
300
Can cause bloody diarrhea.
What is E. Coli?
300
Be sure to replace these along with water when trying to rehydrate.
What are electrolytes?
400
This element hastens the growth of pathogenic bacteria on meat.
What is oxygen?
400
This disease is the result of an infestation of the larvae of ringworm known as Trichinella Spiralis.
What is Trichinosis?
400
Number of deaths per year in the US that are attributed to food borne illness?
What is 5,000?
400
This condition often accompanies the fluid loss attributed to nausea and diarrhea.
What is dehydration?
400
This may be required when oral rehydration is not enough.
What is IV rehydration?
500
This is the date chosen by the manufacturers of a particular product in order to inform consumers of it's "peak quality".
What is the "use-by" date?
500
This liver disease is often contracted when one eats food prepared by an infected food handler.
What is Hepatitis A?
500
The number of times more likely a pregnant woman is to get listeriosis than the average "non-pregnant/healthy" person.
What is 20 times?
500
Swelling of the eyelids.
What is Tichinosis?
500
Caused by the overuse/misuse of antibiotics.
What is antibiotic resistance?