Download - Foodborne illnesses 1
Foodborne Illnesses
Caused by BacteriaBacteria are classified as
“spore forming” and “non spore forming”
Spore – enables a cell to survive environmental stress such as cooking,Freezing, high salt condition, drying and high acid condition.
Spore forming bacteria are found in foods that are grown in soil and animal products.
1) Botulism *spore forming
Bacteria : Clostridium BotulinumAnaerobic bacteriaOrganism produce a neurotoxin, deadly
biological toxin to man
Type of illness: Bacterial intoxicationSymptoms : Dizziness , double vision, difficulty in
breathing and swallowingOnset time :12-36 hrs. Food Sources : Improperly canned foods, vacuum
packed, Refrigerated foodsPrevention : Discard bulging cans ,
Do not use home canned foods Do not mix and store oil and garlic Saute onion as needed Don’t store left over potatoes in a foil
2. CampylobacteriosisBacteria : Campylobacter Jejuni
It requires a very strict amount of air for growth (microaerophilic)
Type of Illness : bacterial infectionSymptoms : watery, bloody diarrhea , fever, nausea,
vomitting,abdominal pain, headache , muscle pain
Onset time: 7-10 daysFood Sources : Unpasteurized milk, raw poultry, beef
fecal contaminated waterPrevention : Personal hygiene, • Follow hand washing guidelines• Avoid cross contamination• Cook all meat • Maintain good pest control• Use pasteurized dairy products• Use safe water
3. E- Coli InfectionBacteria : Escherichia coli Produce Shiga Toxin , a poisonous substance Facultative anaerobic bacteriaType of Illness : Bacterial InfectionOnset time : 3-8 daysSymptoms : Bloody diarrhea followed by
kidney failure Hemolytic Uremic Syndrome
Food Sources : undercooked ground beef* Unpasteurized apple juice* undercooked fruits & vegetables
* Raw milk, dairy productsPrevention Good personal hygiene Avoid cross contamination Cook all poultry, meat carefully Use pasteurized milk and dairy products Wash all fresh fruits & vegetables in a clean running
water
4. ListeriosisBacteria : Listeria Monocytogenes Facultative anaerobic bacteria, ability to survive in high
salt foods, and can grow at refrigerated temperature. Type of Illness : Bacterial InfectionOnset time : 3- 7 daysSymptoms : headache, stiff neck, confusion,
loss of balance, convulsion, dangerous for pregnant women (result to premature delivery, fetal death)
Food Sources• raw milk, meat refrigerated ready to eat foods processed foods (hotdogs, deli meats, luncheon meats) soft cheeses
Prevention
Good personal hygiene Avoid cross contamination cook all meat, poultry carefully Use pasteurized milk, milk products Wash all fruits & vegetables in a clean running water Clean & sanitized utensils & equipment
5. Perfringens foodborne illnessBacteria : Clostridium perfringensMicroaerophilic bacteriaType of Illness Bacterial toxin mediated infectionOnset time : ( 8- 22 hrs.) Symptoms : Severe abdominal cramps severe diarrhea
Food Sources cafeteria germs spices, gravy improperly cooled foods foods not cooked to the right temperature
Prevention Good personal hygiene Avoid cross contamination Cook all meat carefully
6. Salmonellosis Bacteria : Salmonella bacteriaFacultative anaerobic bacteriaFecal contamination
Type of Illness : Bacterial infectionSymptoms : stomach cramps, diarrhea, head ache, nausea, fever
vomiting
`Type of Illness : Bacterial infectionSymptoms : stomach cramps, diarrhea, head ache, nausea
fever , vomittingFood Sources contaminated by soil, insects, intestinal waste of animals raw meat, fish, eggs, raw salad dressing, cake mixes, sliced fruits & vegetables dried gelatin, peanut butter
Prevention Good personal hygiene Avoid cross contamination Cook all meat carefully
7. ShigellosisBacteria : Shigella bacteria Facultative anaerobic bacteria Comes from human intestines, polluted water, spread
by flies and food handlers
Type of Illness : Bacterial infection
Symptoms Diarrhea,fever,Abdominalcramps,dehydration
Food Sources : foods that are prepared by human contacts
salads, ready to eat meats pasta salads, lettuce moist foodsPrevention
Good personal hygiene Avoid cross contamination Use clean water control flies cook foods properly
8. Staphylococcal illnessBacteria : Staphylococcus aureusFacultative anaerobic bacteria. Can grow in
cooked or safe foods that are recontaminatedCommonly found in human skin, hands, hair,
nose and throat.Carrier are healthy and unhealthy peopleCan grow in high salt or high sugar, and lower
water activity
Type of Illness : Bacterial intoxicationSymptoms : nausea, vomiting, abdominal cramps, headaches Food Sources Foods that are prepared by human contacts Left overs, meat, eggs, egg products, potato salad, salad dressings
Prevention Good hygiene Avoid cross contamination Cover a burn or cut wounds wear a disposable gloves when preparing foods cook foods thoroughly
Illnesses caused by Viruses
The viruses foodborne disease differ from bacteria:1) They can only multiply inside the living host2) Viruses do not multiply in foods.3) Viruses are usually transferred from one food to
another.4) From a food handler to food and water5) A potentially hazardous food is not needed to
support survival of virus
1) HEPATITIS AVirus: Hepto Virus or a Hepatitis A virus• Found in human intestinal and urinary tract and contaminated waterSymptoms: fever, fatigue, headache, nausea,
loss of appetite, stomach pain, vomiting, “jaundice”
• Incubation time: 2-10 months after contaminated food and water is consumed
Food sources : 1) Raw and lightly cooked oyster and clams
harvested from polluted water2) Raw vegetables irrigated and washed in
polluted water3) Potentially hazardous food handled by a
person infected with hepa A that needed no further cooking
Prevention:1. Handle foods properly2. Cook the at recommended temperature3. Avoid eating raw seafoods4. Food handlers must practice good personal
hygiene5. Wash hands and fingernails properly
2. Norwalk VirusVirus: Norwalk virusSymptoms: nausea, vomiting, diarrhea,
abdominal pain, headache, low grade feverFood Sources: contaminated water, shellfish
from contaminated water, contaminated fruits and vegetables
Prevention : Cook foods to a proper temperature, practice good personal hygiene, wash hands and fingernails
3. ROTAVIRUS• Cause diseases like rota virus gastroenteritis• It is the leading cause of severe diarrhea among
infants and children.Symptoms: vomiting, low grade fever, watery diarrheaTransmission : person to person spread
through contaminated handsPrevention : Cook foods properly, practice good personal hygiene
Illnesses caused by a parasites
PARASITES• Parasite is a biological hazard. They need a
living host to survive. Parasites can enter a food system and can cause foodborne illnesses
1) ANISAKIS• Anisakis spp. Are nematodes (roundworm)Associated with food borne infection from fish. • Anisakis is about 1- 1 ½ inches long and a
diameter of human hair.• They are beige, ivory, white, gray, brown or
pink.
Symptoms:• Vomiting, abdominal pain if the worm is
attached to the stomach • Coughing if the worm is attached to the throat• Sharp pain, fever if the worm is attached to
the large intestines
Food Sources:1. Raw undercooked seafoods2. Bottom feeding fish (cod, salmon, herring, flounder)Human are accidental host upon eating fish infested
with parasitePrevention: cook seafoods at proper temperature
2. CYCLOSPORIASISParasite : Cyclospora cayetanisisSymptoms: infections that infect the small
intestines1. Watery diarrhea2. Loss of appetite3. Bloating4. Stomach cramps5. Nausea6. Vomiting7. Low grade fever
Food Sources:Berries, lettuce, fresh herbs
3. GiardiasisParasite: Giardia doudenalis• A single cell microorganism called
“protozoa”Smptoms:• diarrhea, stomach cramps, nauseaFood Sources: undercooked pork
4. TrichonosisParasite: Trichiniella spiralis• This parasite looks like a small, hairy round
worm Symptoms:1. nausea, vomiting, abdominal pain2. Later stage are fever, swelling of tissues
around the eyes, muscle stiffness3. Death
Food Sources:1. Undercooked pork and sausages2. Ground meats contaminated through meat grinders
Caused by Fungi
• Molds, yeast and other fungi cause food spoilage
1) Molds - individual mold cells are microscopic, they
grew quickly and they become visible- Molds spoil foods, causing discoloration, and
unpleasant smell
• Molds grow in any conditions ( moist, dry, acidic, salty, sweet, cold, warm)
• Mold produce toxins, some of which relate to cancer and cause allergies
• Aflatoxin can cause liver disease• Molds can be used to make cheese such as Brie,
Camembert, Gorgonzola, Bleu cheese• Although the cells and spores can be killed by
heating to 140°F for 10 minutes, the toxins are heat stable and are not destroyed
2. Yeast• Like molds, yeast can cause food spoilage• Foods such as jellies, honey, syrup, fruit juices
are most likely loved by yeast• Evidence of bubbles, and alcoholic smell or
taste are the sign where foods have the presence of yeast
• Discard any foods that has the evidence of yeast
Case Study # 1A day care center is serving a stir fried rice for
lunch. Prior to preparation , the cook empty the trash. Then he began cooking the rice.
The rice was cooled at the proper temperature. The covered rice was then placed at the table and allowed to cool at the room temperature at 1:00 PM. The cook placed it in the refrigerator at 6 pm.
The ff. day, at 9 am , the rice was combined with other ingredients for stir fried rice.
And cooked for 74°C for 15 seconds. The cook covered the rice and left it on the range she covered it gently and reheat it again. After serving the rice with in an hour, several children began vomiting and had few diarrhea.
Based on the formation, was the illness cause by what 1) Pathogens? ( 2 pts) - bacteria2) Based on the following symptoms what is the possible foodborne illness of
the children? ( 2 pts.) - Perfringen3) Give 3 conditions why the food was contaminated? ( 3 pts. ) - Cross contamination (by hand) - Time abuse - Temperature abuse4) As a future manager, come up 3 plans on how to prevent foodborne illnesses. ( 3 pts. )
1) Bacteria 2) Time , temperature abuse3) Not cooked at the proper temperature and not cooked at the proper time4) The food was improperly cooled the second
time
Case # 2 Mang Erning is a cook of a local restaurant. With 10 yrs. Of experience in cooking, his restaurant became a well
known to the local municipality. Until a group of people experienced headache, stiff neck, confusion loss of balance, and convulsion. They have the food analyzed and they found out that the food that was contaminated were hotdogs and deli foods. The meat that they ate was also not been cooked properly.
After that incident Mang Erning’s restaurant was temporarily closed by the local govenrment
Give the name of the possible illness and the name of the possible bacteria infected the group of people. (10 pts.)
ListeriosisListeria Monocytogenes
Plans:1)Exercise good personal hygiene among
employees2)Prepare foods and cook it right away3)Cook foods at the proper temperature