Food-Borne Pathogens and Illnesses

Questions and Answers

What are the four major kinds of pathogens that can cause food-borne illness?

Bacteria, viruses, protozoa, and fungi

Which type of bacteria can live without oxygen, such as in canned or vacuum-packed foods?

Some bacteria

What is the term for the inactive resistant forms that some bacteria transform into when living conditions are less than ideal?

Spores

What is the term for the process by which some types of bacteria produce toxins that cause food intoxication?

Food intoxication Signup and view all the answers

What are some common sources of Staphylococcus aureus?

Improperly cooked or handled beef, poultry, eggs, and foods made with eggs Signup and view all the answers

Which pathogens can cause food-borne illness, and include forms of Campylobacter, Clostridium, Escherichia, Listeria, Salmonella, and Staphylococcus?

Bacteria Signup and view all the answers

What is the purpose of Table 12.3?

To summarize general information about common bacterial sources of food-borne illness in the United States Signup and view all the answers

Which two types of pathogens are responsible for most cases of food-borne illness in the United States?

Bacteria and viruses Signup and view all the answers

What type of foods are commonly associated with Bacillus cereus toxin, and what are the typical signs and symptoms of infection?

Starchy foods (rice, potatoes, puddings, some soups); abdominal cramps, watery diarrhea, nausea Signup and view all the answers

Which bacterium can be found in honey and can cause symptoms such as vomiting, diarrhea, and blurred vision?

Clostridium botulinum Signup and view all the answers

What is the commonly infected food source of Escherichia coli O157:H7, and what are the typical signs and symptoms?

Raw ground beef, raw seed sprouts, raw leafy greens, fresh fruit, raw milk, unpasteurized juices; intestinal cramps, bloody diarrhea, kidney failure Signup and view all the answers

What are the common sources of Listeria monocytogenes, and what are the typical signs and symptoms?

Raw meat, poultry, raw milk, fresh soft cheese made from raw milk, liver pâté, smoked seafood, deli meats, hot dogs, raw vegetables; fever, muscular aches, vomiting, diarrhea Signup and view all the answers

Which virus does not secrete toxins and therefore does not cause food intoxication?

All viruses Signup and view all the answers

What are the common sources of Yersinia enterocolitica, and what are the typical signs and symptoms?

Raw vegetables, undercooked pork, contaminated water, unpasteurized milk; diarrhea, high fever, abdominal pain, vomiting (in some cases) Signup and view all the answers

What is the source of the data presented in the tables about bacteria and viruses?

Food and Drug Administration: Bad bug book, 2nd ed. 2012 Signup and view all the answers

How do scientists identify bacteria?

By 'growing' (culturing) them under laboratory conditions Signup and view all the answers

What is the difference between food infection and food intoxication?

Food infection is caused by consuming contaminated food, while food intoxication is caused by consuming food containing toxins produced by bacteria Signup and view all the answers

Which bacterium is commonly associated with raw oysters, clams, and crabs, and can cause symptoms such as fever, vomiting, and diarrhea?

Vibrio vulnificus Signup and view all the answers

What is the typical incubation period of hepatitis A virus?

2 to 4 weeks Signup and view all the answers

What is the common mode of transmission of norovirus?

Food, water, or surfaces contaminated with infected feces, and person to person Signup and view all the answers

What is the significance of aflatoxins in food safety?

Aflatoxins can cause severe illness, particularly liver damage, and even death when consumed. Signup and view all the answers

What are the common signs and symptoms of rotavirus infection?

Fever, abdominal pain, vomiting, and watery diarrhea Signup and view all the answers

What is the concern related to certain varieties of wild mushrooms?

Toxicity, which can cause severe illness and death if ingested Signup and view all the answers

What are the common sources of foodborne illness caused by protozoa and parasitic worms?

Water, food, and contaminated surfaces Signup and view all the answers

What is the significance of norovirus vaccine development?

As of January 2021, a vaccine to prevent norovirus infections was in development. Signup and view all the answers

How do fungi contribute to food spoilage?

Certain fungi, such as bread molds, can cause food spoilage. Signup and view all the answers

What is the association between aflatoxins and liver cancer?

Exposure to aflatoxins is thought to be associated with the development of liver cancer. Signup and view all the answers

What are the typical signs and symptoms of a norovirus infection?

'Explosive' vomiting, watery, nonbloody diarrhea, abdominal cramps, nausea, and low-grade fever Signup and view all the answers

What is the primary source of Cryptosporidium infection in foods?

Foods prepared by people whose hands were contaminated with infected feces Signup and view all the answers

What is the typical incubation period for Toxoplasma infection?

5-23 days Signup and view all the answers

What are the symptoms of Anisakis infection?

Abdominal pain, nausea, vomiting, diarrhea Signup and view all the answers

What is the primary source of Trichinella infection in foods?

Raw or undercooked infected meat, especially pork, bear, seal, and walrus meat Signup and view all the answers

Why is it important for pregnant women to avoid contact with cat feces?

Because Toxoplasma parasites can infect the unborn offspring, causing eye or brain damage and even fetal death Signup and view all the answers

What is the definition of a parasite?

A life form that obtains its nourishment from another living thing (the host) Signup and view all the answers

What is the significance of Table 12.5 in the context of food-borne illness?

It provides information about the kinds of parasitic worms that can infect people Signup and view all the answers

What is the outcome for most Americans who become infected with parasitic worms that are found in the United States?

They recover when they receive proper treatment Signup and view all the answers

Study Notes

Common Food-Borne Pathogens

Bacteria, viruses, protozoa, and fungi are the major kinds of pathogens that can cause food-borne illness in the United States.
Bacteria and viruses are responsible for most cases of food-borne illness in the United States.

Bacterial Pathogens

Examples of bacterial pathogens include:
- Staphylococcus aureus, often found in improperly cooked or handled beef, poultry, eggs, and foods made with eggs
- Campylobacter jejuni, often found in raw, undercooked poultry; raw milk; and contaminated water
- Clostridium botulinum, often found in vacuum-packed foods, improperly canned foods, and low-acid foods; honey may contain spores
- Escherichia coli O157:H7, often found in raw ground beef, raw seed sprouts, raw leafy greens, fresh fruit, raw milk, unpasteurized juices, and foods contaminated with feces
- Listeria monocytogenes, often found in raw meat, poultry, raw milk, fresh soft cheese made from raw milk, liver pâté, smoked seafood, deli meats, hot dogs, and raw vegetables
- Salmonella species, often found in meat, poultry, seafood, and eggs; raw seed sprouts; raw vegetables; and unpasteurized juice
- Shigella species, often found in unclean water; raw vegetables, herbs, and other foods contaminated with feces as a result of poor food handling and personal hygiene practices
- Vibrio vulnificus, often found in raw oysters, clams, crabs, and other raw or undercooked seafood; unclean water
- Yersinia enterocolitica, often found in raw vegetables, undercooked pork, contaminated water, and unpasteurized milk
Typical signs and symptoms of bacterial food-borne illnesses include:
- Diarrhea
- Abdominal cramps
- Vomiting
- Fever
- Headache
- Muscle aches
- Watery diarrhea (sometimes bloody)
- Nausea
- Muscular weakness
- Difficulty swallowing
- Blurry or double vision
Incubation periods for bacterial food-borne illnesses vary, ranging from 1-7 hours to 1-2 weeks.

Viral Pathogens

Viruses are another common source of food-borne infection.
Examples of viral pathogens include:
- Norovirus, often found in food, water, or surfaces contaminated with infected feces
- Rotavirus, often found in food, water, or objects contaminated with infected feces
- Hepatitis A virus (HAV), often found in food or water contaminated with HAV from feces
Typical signs and symptoms of viral food-borne illnesses include:
- Vomiting
- Diarrhea
- Abdominal cramps
- Fever
- Headache
- Muscle aches
- Watery, non-bloody diarrhea
- Nausea
- Loss of appetite
- General weakness
- Jaundice
- Liver enlargement
- Dark-colored urine
Incubation periods for viral food-borne illnesses vary, ranging from 12 hours to 4 weeks.

Fungal Pathogens

Fungi, such as molds, yeast, and mushrooms, are simple life forms that live on dead or decaying organic matter.
Certain fungi, such as button mushrooms and the mold in blue cheese, are beneficial and edible.
However, some fungi are responsible for spoiling foods or causing respiratory problems or allergic reactions in sensitive people.
Aflatoxins, produced by certain molds, can cause severe illness, particularly liver damage, and even death when consumed.
Tree nuts, peanuts, rice, and corn stored under warm, humid conditions can become sources of aflatoxins.

Protozoal and Parasitic Worm Pathogens

Protozoa, such as Giardia and Cryptosporidium, are single-celled microorganisms that have a more complex cell structure than bacteria.
Examples of protozoal pathogens include:
- Cryptosporidium, often found in foods prepared by people whose hands were contaminated with infected feces; fresh juices, produce, and milk
- Giardia, often found in contaminated water, including water from lakes, streams, and swimming pools
Parasitic worms, such as Trichinella and Anisakis, can contaminate food or water.
Examples of parasitic worm pathogens include:
- Trichinella, often found in raw or undercooked infected meat, especially pork, bear, seal, and walrus meat
- Anisakis, often found in raw or undercooked infected seafood
Typical signs and symptoms of protozoal and parasitic worm food-borne illnesses include:
- Diarrhea
- Abdominal pain
- Fever
- Nausea
- Vomiting
- Fatigue
- Facial swelling
- Muscle pain
- Abdominal discomfort
- Rash

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Description

Identify common food-borne pathogens and their sources, signs, symptoms, and incubation periods. Learn about bacteria, viruses, protozoa, and fungi and their role in food-borne illnesses.