Food-Borne Pathogens and Sanitation

Study Notes

Fungal Toxins (Mycotoxins)

Mycotoxins are secondary metabolites produced by molds, which can cause acute or chronic diseases in humans when ingested from contaminated foods.
Potential diseases include cancers, tumors, gastrointestinal disturbances, alteration of the immune system, and reproductive problems.
Species of Aspergillus, Fusarium, Penicillium, and Claviceps produce mycotoxins like aflatoxins, deoxynivalenol, ochratoxin A, fumonisins, and ergot alkaloids.
Mycotoxins occur mainly in cereal grains, coffee, dairy products, fruits, nuts, and spices.
Control of mycotoxins in foods focuses on minimizing production in the field, during storage, or destruction once produced.
Monitoring foods for mycotoxins is important for managing strategies and developing exposure assessments.

Aflatoxins

Aflatoxins are recognized as the most important mycotoxins.
They are synthesized by only a few Aspergillus species, with A.flavus and A.parasiticus being the most problematic.
The expression of aflatoxin-related diseases is influenced by factors such as age, nutrition, sex, species, and concurrent exposure to other toxins.
The main target organ in mammals is the liver, making aflatoxicosis primarily a hepatic disease.
Conditions increasing the likelihood of aflatoxicosis in humans include limited availability of food, environmental conditions favoring mold growth, and lack of regulatory systems.

Yersinia Enterocolitica

Yersinia enterocolitica is a food-borne pathogen that includes pathogens and environmental strains ubiquitous in terrestrial and fresh water ecosystems.
Pork is often implicated as the source of infection, as the pig is the only animal consumed by humans that regularly harbors pathogenic Y. enterocolitica.
The bacterium can multiply at temperatures near 0°C, making it a concern in chilled foods.

Food-Borne Pathogens and Sanitation

Food can become contaminated in a multitude of ways, and contaminants enter food accidentally or incidentally from the source or farm to the table.
Food-borne pathogens are the leading causes of illness and death in less developed countries, killing approximately 1.8 million people annually.

Enteric Viruses

Enteric viruses contribute to a substantial number of illnesses throughout the world.
Viruses are transmitted by the fecal-oral route, often by ingestion of contaminated water and food.
Common enteric viruses include hepatitis A virus, rotavirus, astrovirus, enteric adenovirus, hepatitis E virus, and human caliciviruses (noroviruses and Sapporo viruses).

Protozoan Parasites

Protozoan parasites associated with food and water can cause illness in humans.
Contaminants may be inadvertently introduced to foods by inadequate handling practices, either on the farm or during processing.
Protozoan parasites can be found worldwide, infecting wild animals or contaminating crops grown for human consumption.

Description

Test your knowledge on food-borne pathogens and sanitation, including the ways contaminants enter food, and the impact of food-borne illnesses on public health. Learn about the different types of pathogens and how they can be prevented.