Title: Identify types of food-borne illnesses (i.e., pathogenic and parasitic infections).
Course: Nutrition and Wellness (19253-36) > Section: Ensuring Food Safety

Identification should include

- distinguishing between infections and intoxication
- examples of pathogens, such as
  - Escherichia coli (E coli)
  - shigella
  - salmonella
  - salmonella type E
  - Clostridium botulinum
  - listeria
- parasitic infections
  - blastocystis
  - cryptosporidiosis
  - trichinosis
- viruses
  - hepatitis A
  - norovirus.

Process/Skill Questions:

Thinking

- How do toxins differ from microorganisms?
- Why do experts suggest eating certain kinds of fish no more than once a week? If they can be unhealthy to eat, why suggest eating them?

Communication

- What are some reliable sources of information about required cooking time and temperature for preventing food-borne illnesses?
- What are potentially hazardous foods?
- What strategies can be used to communicate the importance of time and temperature controls?

Leadership

- What criteria should be used to analyze the food handling conditions in a grocery store? In a restaurant?
- How has modern technology aided in preventing food-borne illnesses?

Management

- Why should gloved hands be treated just like bare hands when preparing food?
- Why is it necessary to use thermometers when cooking?
- What social eating events may promote a setting for food-borne illnesses?

Teacher Resources:

- Foodborne Pathogens, FDA
- Food Safety, CDC