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