Foodborne Illness Quiz

Chapter 2.2 The Microworld

• This chapter focuses on foodborne illnesses, their classifications, and prevention methods.

Learning Objectives

• Differentiate between foodborne intoxication, infections, and toxin-mediated infections.
• Identify major foodborne illnesses and their symptoms.
• Understand the characteristics of major foodborne pathogens, including their sources, foods involved in outbreaks, and prevention methods.

Classifying Foodborne Illness

• Foodborne Infections: Result from consuming food containing pathogens that multiply in the intestines, leading to illness.
• Foodborne Intoxications: Caused by consuming food containing toxins that directly cause illness.
• Foodborne Toxin-Mediated Infections: Result from eating food with pathogens that produce toxins in the intestines, resulting in illness.

Bacteria

• Bacteria are living, single-celled organisms.
• They can be found in food, water, soil, animals, and humans.
• Some bacteria form spores to protect themselves in unfavorable conditions.
• Spores can survive cooking and cause illness if not handled carefully.
• Bacteria can multiply rapidly under suitable conditions.
• Some bacteria survive freezing temperatures.

Bacteria That Cause Foodborne Illness

• Some bacteria spoil food; others produce toxins causing illnesses.
• The type of bacteria impacts the symptoms and associated foods.

Major Foodborne Illnesses Caused By Bacteria

• Campylobacteriosis, Salmonella, Shigellosis, Listeriosis, Vibrio parahaemolyticus Gastroenteritis, Vibrio vulnificus Gastroenteritis

Infection: Campylobacteriosis

• Bacteria: Campylobacter jejuni
• Associated Foods: Poultry, water contaminated with bacteria
• Symptoms: Diarrhea (may be bloody), abdominal cramps, fever, and headache.
• Prevention: Cook poultry to required minimum internal temperatures and prevent cross-contamination between raw and ready-to-eat foods.

Infection: Salmonellosis

• Bacteria: Salmonella spp.
• Associated Foods: Poultry, eggs, dairy products, and beef.
• Symptoms: Diarrhea, abdominal cramps, vomiting, and fever
• Prevention: Cook raw beef, poultry, and eggs to the required minimum internal temperature and prevent cross-contamination.

Infection: Shigellosis

• Bacteria: Shigella spp.
• Associated Foods: Food easily contaminated by hands, food in contact with contaminated water (e.g., produce)
• Symptoms: Bloody diarrhea, abdominal pain and cramps, and fever.
• Prevention: Exclude food handlers who have diarrhea or shigellosis and ensure proper handwashing.

Infection: Listeriosis

• Bacteria: Listeria monocytogenes
• Associated Foods: Raw meat, unpasteurized milk and milk products, ready-to-eat foods including deli meats, hot dogs, and soft cheeses.
• Symptoms: Pregnant women may experience spontaneous abortion of the fetus, newborns may exhibit symptoms like sepsis, pneumonia, or meningitis; other symptoms are fever, stomach cramps, and diarrhea.
• Prevention: Discard foods that have passed their use date; avoid unpasteurized dairy products; cook raw meat to required minimum internal temperatures; prevent cross-contamination.

Infection: Vibrio parahaemolyticus Gastroenteritis

• Bacteria: Vibrio parahaemolyticus
• Associated Foods: Raw or partially cooked oysters.
• Symptoms: Diarrhea, abdominal cramps, nausea and vomiting, low-grade fever and chills
• Prevention: Purchase oysters from approved suppliers, and cook oysters to the required minimum internal temperature.

Infection: Vibrio vulnificus Gastroenteritis

• Bacteria: Vibrio vulnificus
• Associated Foods: Raw or partially cooked oysters
• Symptoms: Diarrhea, abdominal cramps (primarily in previously healthy individuals)
• Prevention: Purchase oysters from approved suppliers, and cook oysters to the required minimum internal temperature; inform people at risk to consult a physician before regularly consuming raw or partially cooked oysters.

Intoxications (Bacillus and Staphylococcal)

• Bacillus cereus Gastroenteritis:
  • Associated Foods: Cooked corn, cooked potatoes, cooked vegetables, meat products
  • Symptoms: Watery diarrhea; abdominal cramps; Vomiting is absent or present depending upon the type.
  • Prevention: Cook to required internal temperatures, hold food at proper temperatures and cool food properly
• Staphylococcal Gastroenteritis:
  • Associated Food: Salads of potentially hazardous food; egg, tuna, chicken and macaroni products; deli meats
  • Symptoms: Nausea, vomiting, diarrhea and abdominal cramps
  • Prevention: Prevent transfer of bacteria to foods; cover cuts and wounds; minimize time food spends in the danger zone; cook, hold, and cool food properly.

Intoxication: Botulism

• Bacteria: Clostridium botulinum
• Associated Foods: Improperly canned food; raw or undercooked vegetables used in food preparations, untreated garlic.
• Symptoms: Nausea and vomiting, weakness, difficulty speaking and swallowing and vision problems.
• Prevention: Hold, cool, and reheat foods properly; inspect for canned food damage

Toxin-Mediated Infections:

• Clostridium perfringens Gastroenteritis:

  • Associated Foods: Meat, poultry, meat and poultry dishes, stews, and gravies
  • Symptoms: Diarrhea; severe abdominal pain and fever and vomiting are absent.
  • Prevention: Prevent growth of bacteria in dishes by chilling the food appropriately

• Hemorrhagic Colitis:

  • Associated Foods: Ground beef(raw or undercooked); contaminated produce.
  • Symptoms: Diarrhea (eventually bloody); abdominal cramps; severe cases may result in hemolitic uremic syndrome (HUS)
  • Prevention: Make sure ground beef is cooked thoroughly. Ensure safe handling and storage of produce; exclude those with diarrhea or suspected infections.