# Presentation: 763555

## Presented by 
[insert presenting organization]

**Presented by**** **
**[insert presenting organization]**

**Notes:**
INTRODUCTION (Slides 1-4: Approx. 10-15 minutes)
Welcome, thanks for coming, and congratulations on your pregnancy! Whether this is your first, second, or third baby, this is an exciting time for you and your family.
Optional: To get to know each other a little better, let’s go around the room and have everyone give your name, how many children you have, and your due date. (Introductions)
Today we’re going to discuss a topic you may have heard about in the news — foodborne illness. Has anyone heard or read anything about this illness? (Discuss — relate any local outbreaks, e.g., E. coli O157:H7, Salmonella, etc.) 
Have you heard anything about foodborne illness in relation to pregnancy? (Discuss) 
Exactly what is foodborne illness? . . .

## Foodborne Illness 

**What is it?**
- Caused by harmful microorganisms or chemical contaminants
- Get it by eating or drinking foods or water that are contaminated

**Notes:**
Foodborne illness is a sickness that’s caused by a variety of harmful microorganisms or chemical contaminants.
You can get it by eating or drinking foods or water that are contaminated with those organisms or chemicals.
At the end of this presentation, you’ll receive a handout that tells you more about foodborne illness and how to prevent it.

## Common Symptoms 

- Stomach cramps
- Vomiting
- Diarrhea

**Notes:**
Symptoms of foodborne illness vary, but stomach cramps, vomiting, and diarrhea are quite common.  
In fact, the symptoms are a lot like the flu. Sometimes foodborne illness is confused with the flu because symptoms can be flu-like with a fever, headache, and body aches.
If you experience any of these symptoms, see your doctor or health-care provider immediately. We’ll learn more about symptoms a little later in the program.
These are the basic facts about foodborne illness. But there’s more . . . 
What do you think about the following statements? Are they True or False?

## True or False?

- 1.	Foodborne illness isn’t a serious issue
- 2.	Foodborne illness doesn’t affect me
- 3.	Foodborne illness can’t affect my unborn baby

**Notes:**
(Note: Have participants discuss these statements, but don’t give a definitive answer yet.)
 Foodborne illness isn’t a serious issue. (Allow responses)
 How about this one? Foodborne illness doesn’t affect me.        	(Allow responses)
 What about — Foodborne illness can’t affect my 	unborn baby?
Today, you’ll discover the answers and more. Let’s start by hearing what other moms-to-be have to say . . . 
SHOW VIDEO (Approx. 20 minutes).

## Foodborne Illness & Pregnancy

- Foodborne Illness & Pregnancy

**5**

**Notes:**
REVIEW AND WRAP UP 
(Slides 5-29: Approx. 30-40 minutes)
Wow, some of the moms-to-be in the video had real concerns about eating safely. Do you share any of their concerns? (Allow responses) 
Did you see or hear anything in the video that you didn’t know before? (Discuss)
Remember those statements we talked about earlier? Let’s discuss them again . . .

## True or False?

- 1.	Foodborne illness isn’t a serious issue
- False

**Notes:**
The first statement was: Foodborne illness isn’t a serious issue. (Show question) 
Have you changed your original answer?
(Allow responses)
The answer is false. (Show answer)

Let’s take a look at recent statistics . . .

## Foodborne Illness Statistics

- Each year in U.S., foodborne illness causes:
**76 million** gastrointestinal illnesses
**325,000** hospitalizations
**5,000** deaths

**Notes:**
76 million people get sick, 325,000 are hospitalized, and 5,000 people die from foodborne illness each year. 
So, we can clearly see that foodborne illness is a very serious issue, which leads us to our next statement . . . 

## True or False? 

- 2.	Foodborne illness doesn’t affect me
- False

**Notes:**
Foodborne illness doesn’t affect me. (Show question) 
Not true. Again, that’s false. (Show answer) 

## Pregnant Women Are at Risk

- Weakened immune system
- Serious health problems
- Premature delivery
- Miscarriage
- Death

**Notes:**
As we saw in the video, foodborne illness can affect pregnant women. And, the risks are particularly serious for you and your unborn baby because your immune system is weakened. 
For you, foodborne illness can cause serious health problems, premature delivery, miscarriage, and in extreme cases — death. 
But, what about your unborn baby? Our last statement was . . .

## True or False? 

- 3.	Foodborne illness can’t affect my unborn baby
- False

**Notes:**
Foodborne illness can’t affect my unborn baby. 
(Show question)
Of course, you now know that’s false. (Show answer)

## Unborn Babies Are at Risk

- Foodborne bacteria crosses placenta
-  Infects unborn baby
- Fetus can’t fight harmful bacteria
- Serious health problems
- Developmental delays
- Death

**Notes:**
Foodborne bacteria can cross the placenta and infect your unborn baby. And, your unborn baby’s immune system is not developed enough to fight off harmful bacteria.
Your baby can suffer serious health problems, developmental delays, and in extreme cases — death.

## Prevention — 4 Simple Steps 

- Clean
- Separate
- Cook
- Chill

**Notes:**
But, here’s the good news! Foodborne illness can be prevented by following 4 simple steps. Does anyone remember what they are? (Allow responses)
They are: Clean, Separate, Cook, and Chill. (Show steps)
Keep in mind that our food supply is very safe — probably the safest in the world! But, foodborne microorganisms can still get into our food at the farm, the processing plant, while it’s in transport, at places where we buy food, or even at home. 
That’s why it’s important to follow these 4 steps . . . 

## Prevention — Step 1 

**Clean**
- Wash hands with warm water and soap
- How
- When
- Wash surfaces and utensils with hot water and soap
- Thoroughly rinse fruits and vegetables under running water

**Notes:**
Clean is your first step in safe food handling! It’s simple, but very critical.
Here’s how to do it properly: (Demonstrate as you discuss)
Wet your hands and add soap. Here’s an important step . . .
Scrub hands, wrists, fingernails, and in between fingers — for at least 20 seconds. Anyone know how to estimate 20 seconds? (Discuss — sing “Happy Birthday” two times) 
Rinse, then dry with a clean cloth towel or use a paper towel and throw the germs away. 
Here’s when to wash your hands . . . 
Before and after handling food
After using the bathroom, changing diapers, or handling pets
To prevent harmful bacteria from spreading from surfaces to your food, wash cutting boards, dishes, utensils, and countertops after preparing each food item and before going on to the next food.
Be sure to thoroughly rinse fruits and vegetables under running water before eating them to wash away any bacteria.

## Prevention — Step 2 

**Separate**
- Raw foods from ready-to-eat foods

**Notes:**
Next up is Separate — don’t cross-contaminate! 
Raw meat, poultry, seafood, and eggs can contain harmful bacteria. That’s why it’s important to keep these raw foods separate from ready-to-eat foods, such as fresh fruits and vegetables.
Be particularly careful in places like your refrigerator, grocery shopping cart, and at home when you’re preparing food. Juices from these raw foods can spread or drip onto fresh fruits and veggies, etc.
To prevent juices from dripping onto other foods in your refrigerator or grocery shopping cart, place raw foods in plastic bags. 
If possible, use one cutting board for raw meat, poultry, and seafood and another one for fresh fruits and vegetables.

## Prevention — Step 3 

**Cook**
- Cook meat, poultry, and seafood to proper temperatures
- Use a food thermometer to check

**Notes:**
Heating foods to the right temperature for the proper amount of time kills harmful bacteria, so cook meat, poultry, and seafood thoroughly. Use a food thermometer to check. 
Also, be aware of the “Danger Zone,” the range of temperatures at which bacteria can grow — usually between 40° F and 140° F. Keep food below or above the “danger zone.”
At the end of this presentation, I have a temperature chart for each of you to use at home.

## Prevention — Step 4 

**Chill**
- Refrigerate leftovers immediately
- Don’t leave perishables unrefrigerated more than 2 hours

- 2-Hour Rule!

**Notes:**
At room temperature, harmful bacteria in food grow rapidly. And, the more bacteria there are, the greater chances of you becoming sick. 
Cold temperatures keep most harmful bacteria from multiplying.
So, refrigerate leftovers immediately and don’t leave perishables (foods that can spoil or become contaminated by bacteria) unrefrigerated for more than 2 hours. Actually, that’s the 2-Hour Rule: (Show 2-Hour Rule!)
Discard any perishable foods that have been left out at room temperature for more than two hours. Also in my bag of goodies is a cool “Refrigerator and Freezer Storage” chart that shows you how to safely store foods at home. Everyone will receive one at the end of this presentation. 
Those are the 4 simple steps in a nutshell . . .

## 3 Foodborne Risks 

- Listeria
- Methylmercury
- Toxoplasma

**Notes:**
Do you remember those three bad guys from the video that don’t always follow the 4 simple steps? 
They are: Listeria, Methylmercury, and Toxoplasma. 

## Foodborne Risk #1

**Listeria**
- Bacterium causes listeriosis
- Infected fetuses can suffer mental retardation, blindness, or paralysis

**Notes:**
Listeria can jeopardize your health and the health of your baby. From the video, we know that it can grow at refrigerator temperatures, whereas most other foodborne bacteria do not.
It causes an illness called listeriosis, and infected fetuses can suffer mental retardation, blindness, or paralysis. 

## Listeriosis & Pregnant Women 

- About **20** times more likely to get listeriosis than other healthy adults
- Estimated **1/3** of cases occurin pregnant women

**Notes:**
Did you know that pregnant women are about 20 times more likely to get listeriosis than other healthy adults?
In addition, it’s estimated that 1/3 of all Listeria cases occur in pregnant women.
So how do you prevent all of this from happening?

## How to Prevent Listeriosis 

- Select foods carefully
- Use ready-to-eat, perishable foods ASAP
- Use refrigerator thermometer to assure inside temperature is 40o F or below
- Clean refrigerator regularly

## Foodborne Risk #2

**Methylmercury**
- Metal in some fish
- High levels affect unborn baby’s nervous system

**Notes:**
You also need to watch out for bad guy #2 — methylmercury. 
Methylmercury is a metal found in some fish. The developing nervous system of a fetus is susceptible to high levels of this metal. Some fish and shellfish contain higher levels of mercury that may harm an unborn baby or young child’s developing nervous system.
Does anyone know how methylmercury gets into fish? 
(Allow responses)
Mercury falls from the air and accumulate in streams and oceans. Bacteria in the water transform mercury into methylmercury. Fish absorb methylmercury as they feed on aquatic organisms.
Nearly all fish contain traces of methylmercury. However, larger, longer-lived fish that feed on other fish have stored up the highest levels of methylmercury. That’s why it’s important for pregnant women to avoid eating them.

## How to Avoid Methylmercury 

- Don’t eat large, long-lived fish
- Shark
- Swordfish
- King mackerel
- Tilefish

**Notes:**
Here are some specific fish to avoid when you’re pregnant or thinking about becoming pregnant:
Shark, Swordfish, King Mackerel, and Tilefish.

## You Can Still Enjoy Fish!

- Five of the most commonly eaten fish are lower in mercury:
- Shrimp
- Canned light tuna
- Salmon
- Pollock
- Catfish
- 12 ounces per week

**Notes:**
You can still enjoy eating other cooked fish/seafood as long as a variety of other kinds are selected during pregnancy or while you’re trying to become pregnant. 
You can eat up to 12 ounces (2 average meals) a week of a variety of fish and shellfish that are lower in mercury. 
Five of the most commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, pollock, and catfish.
Another commonly eaten fish, albacore (“white”) tuna has more mercury than canned light tuna. So, when choosing your two meals of fish and shellfish, you may eat up to 6 ounces (one average meal) of albacore tuna per week.

## Foodborne Risk #3 

**Toxoplasma**
- Parasite causes toxoplasmosis
- Found in:
- Cat feces
- Raw and undercooked meat
- Unwashed fruits and vegetables
- Contaminated water

**Notes:**
Last, but not least of these undesirables, is Toxoplasma.

This parasite causes an illness called toxoplasmosis, which can be found in cat feces, raw and undercooked meat, unwashed fruits and vegetables, and contaminated water. 
It can also be found in dust and soil.

## Impact of Toxoplasma 

- About **85%** pregnant women in U.S. at risk
- Each year in U.S.
- Infects **400** to **4,000** fetuses
- Kills about **80** infants
- Infected babies can suffer hearing loss, mental retardation, and blindness

**Notes:**
About 85% of pregnant women are at risk for toxoplasmosis. Every year, the parasite infects 400 to 4,000 fetuses. Unfortunately, it kills about 80 infants. 

Infected babies can suffer hearing loss, mental retardation, and blindness. Children born infected with Toxoplasma can require years of special care, including special education and opthalmology visits.

## How to Prevent Toxoplasmosis 

- Change litter box daily
- Feed cat commercial dry or canned food
- Cover outdoor sandboxes
- Keep indoor cats indoors
- Don’t get new cat while pregnant

**Notes:**
A few simple steps is all it takes . . .

If possible, have someone else change the litter box. If you have to clean it, wear disposable gloves and wash your hands thoroughly with warm water and soap afterwards.
Change the litter box daily because the parasite doesn’t become infectious until one to five days after it’s shed in the cat’s feces.
Feed your cat commercial dry or canned food. Never feed it raw meat because the parasite can be found in raw or undercooked meat.
Cover outdoor sandboxes to prevent cats from using them as litter boxes.
Keep indoor cats indoors. Be especially cautious if outdoor cats are brought indoors.
Don’t get a new cat while you’re pregnant.

## How to Prevent Toxoplasmosis (cont’d)

- Don’t forget to . . .
- Clean
- Fruits and vegetables thoroughly
- Separate
- Raw foods from ready-to-eat foods
- Cook
- Meat thoroughly

**Notes:**
Remember these 3 simple steps: Clean, Separate, and Cook.

Toxoplasma can be found on unwashed fruits and vegetables, so be sure to clean/rinse them thoroughly under running water before eating them.

Toxoplasma can also be found in raw and undercooked meat, so keep these raw foods separate from ready-to-eat foods. Also, cook meat thoroughly. Use a food thermometer to check. 

One last reminder: Don’t drink untreated water, particularly when traveling in less-developed countries.

## Situations: What to Do If . . .

- I haven’t been handling food carefully?
- I’m careful, but still get foodborne illness?

**Notes:**
Those are the basic steps to take to keep you and your baby safe. Now, you may be wondering, what if . . .
 You haven’t been handling foods carefully? 
Don’t worry, you and your baby are probably okay. Now you know to start following good food safety practices. But, if you do have health concerns, see your doctor or health-care provider.
 You’re careful, but still get foodborne illness?
Again, don’t worry, but see your doctor or health-care provider immediately if you experience any of the symptoms we discussed earlier — or if you may have been exposed, but you’re just not sure. If you have foodborne illness, he or she may prescribe antibiotics that are safe to use in pregnancy to get rid of your infection and prevent infection of your unborn or newborn. 
And, if you become ill after eating out, also call your local health department, so they can investigate to see if there’s a serious foodborne illness outbreak in the area.

## For More Information

- FDA Web Site for Pregnant Women
- 	www.cfsan.fda.gov/pregnancy.html
- FDA Food Information Line
- 	1-888-SAFE FOOD

**Notes:**
Remember this important thing: after you’ve had your baby, preventing foodborne illness is still important to your whole family. Start good food safety practices now, so they become a lifetime habit! 
If you have questions about food safety, 
Visit the FDA’s Food Safety for Moms-to-Be Web site at: www.cfsan.fda.gov/pregnancy.html
Or call the FDA’s toll-free Food Information Line at: 1-888-SAFE FOOD.
This information will also be in your handouts.

## Questions & Answers

**Questions ****&**** Answers**

**Notes:**
We really covered a lot today! After seeing and reviewing the video, is there anything that you’ll do differently? (Allow responses)
Are there any questions? (Respond and discuss)
So that you have a reminder to take with you, here’s a fact sheet that highlights the important points we discussed today. 
And, as promised, here are two charts to help you cook and store foods safely at home.
(Hand out “Food Safety At-A-Glance” fact sheet, “Apply the Heat” chart, and “Refrigerator & Freezer Storage” chart.)
Thanks for coming, and enjoy your healthy, new baby!