FOOD AND CULTURE
Food safety
Food poisoning
Any illness or disease that results from eating contaminated food.
Approximately 1 in 6 Canadians are affected each year according to the
CFIA. (Canadian Food Inspection Agency)
Causes of food poisoning
Moulds, Yeast , & Bacteria: On a microbiological level, some
microorganisms are welcome additions to our foods. Yeast helps leaven
bread, bacteria creates yogurt and some bacteria live in our intestines to
contribute to our digestive health, and of course penicillin is made from
mould. However some cause great harm themselves, or produce toxins
which can be deadly!
Viruses & Parasites: Parasites and viruses also cause foodborne illness .
Important to remember viruses do not grow on food, but are transmitted
person to person, and parasites are naturally occurring organisms in
foods such as chicken, beef, and fish.
Symptoms include:
● Stomach Cramps
● Nausea
● Vomiting
● Diarrhea
● Headache
● Fever
Serious long-term effects associated with several common types of food
poisoning include:
● Kidney failure
● Chronic arthritis
● Brain and nerve damage
● Death
People at risk
Certain groups of people are more susceptible to foodborne illness. This
means that they are more likely to get sick from contaminated food and, if
they do get sick, the effects are much more serious. These groups include:
● Pregnant women
● Children younger than 5 years
● Adults age 65 and older
● People whose immune systems are weakened due to illness or
medical treatment
High Risk foods
Poultry
Meats
Dairy produce (milk, cream, etc.)
Dishes containing Eggs
Soups, sauces and stocks
Shellfish, seafood
Cooked rice
THE TOP THREE POISONERS
E-COLI
Eating any hamburger that is not fully cooked (pink) is risky.
, Drinking unpasteurized milk or apple juice.
CLOSTRIDIUM
Eating foods that have been sitting at a low temperature over a long
period such as foods from a cafeteria or buffet.
Salmonella
The juices from raw chicken, or eating raw, undercooked chicken can cause
Salmonella Poisoning.
Basic Knife Safety
● Do not SWORD FIGHT or look like you are going to.
● Do not throw, toss or attempt to juggle.
● These knives are in fact sharp, and will cut you. You do not want to
have to get stitches.
● If you are or look like you might be “messing around” in any way that
your teacher perceives as dangerous you will be removed from class.
NO WARNINGS.
● Thank you for your cooperation.
Food safety
Food poisoning
Any illness or disease that results from eating contaminated food.
Approximately 1 in 6 Canadians are affected each year according to the
CFIA. (Canadian Food Inspection Agency)
Causes of food poisoning
Moulds, Yeast , & Bacteria: On a microbiological level, some
microorganisms are welcome additions to our foods. Yeast helps leaven
bread, bacteria creates yogurt and some bacteria live in our intestines to
contribute to our digestive health, and of course penicillin is made from
mould. However some cause great harm themselves, or produce toxins
which can be deadly!
Viruses & Parasites: Parasites and viruses also cause foodborne illness .
Important to remember viruses do not grow on food, but are transmitted
person to person, and parasites are naturally occurring organisms in
foods such as chicken, beef, and fish.
Symptoms include:
● Stomach Cramps
● Nausea
● Vomiting
● Diarrhea
● Headache
● Fever
Serious long-term effects associated with several common types of food
poisoning include:
● Kidney failure
● Chronic arthritis
● Brain and nerve damage
● Death
People at risk
Certain groups of people are more susceptible to foodborne illness. This
means that they are more likely to get sick from contaminated food and, if
they do get sick, the effects are much more serious. These groups include:
● Pregnant women
● Children younger than 5 years
● Adults age 65 and older
● People whose immune systems are weakened due to illness or
medical treatment
High Risk foods
Poultry
Meats
Dairy produce (milk, cream, etc.)
Dishes containing Eggs
Soups, sauces and stocks
Shellfish, seafood
Cooked rice
THE TOP THREE POISONERS
E-COLI
Eating any hamburger that is not fully cooked (pink) is risky.
, Drinking unpasteurized milk or apple juice.
CLOSTRIDIUM
Eating foods that have been sitting at a low temperature over a long
period such as foods from a cafeteria or buffet.
Salmonella
The juices from raw chicken, or eating raw, undercooked chicken can cause
Salmonella Poisoning.
Basic Knife Safety
● Do not SWORD FIGHT or look like you are going to.
● Do not throw, toss or attempt to juggle.
● These knives are in fact sharp, and will cut you. You do not want to
have to get stitches.
● If you are or look like you might be “messing around” in any way that
your teacher perceives as dangerous you will be removed from class.
NO WARNINGS.
● Thank you for your cooperation.
