Foodborne Pathogens and Food Safety

Foodborne Pathogens

Definition

Foodborne pathogens are microorganisms that can cause illness in humans through the consumption of contaminated food.

Types of Foodborne Pathogens

Bacteria

• Salmonella: Found in poultry, eggs, and raw meat; causes salmonellosis, a type of food poisoning
• Escherichia coli (E. coli): Found in undercooked meat, raw milk, and contaminated water; causes urinary tract infections and food poisoning
• Campylobacter: Found in poultry, raw milk, and contaminated water; causes campylobacteriosis, a type of food poisoning
• Listeria: Found in soft cheeses, hot dogs, and deli meats; causes listeriosis, a type of food poisoning
• Clostridium botulinum: Found in improperly canned or fermented foods; causes botulism, a type of food poisoning

Viruses

• Norovirus: Found in contaminated food and water; causes norovirus infection, a type of food poisoning
• Hepatitis A: Found in contaminated food and water; causes hepatitis A, a type of liver infection

Parasites

• Giardia: Found in contaminated water and raw meat; causes giardiasis, a type of intestinal infection
• Cryptosporidium: Found in contaminated water and raw meat; causes cryptosporidiosis, a type of intestinal infection

Sources of Foodborne Pathogens

• Animal sources: Undercooked meat, poultry, eggs, and dairy products
• Environmental sources: Contaminated water, soil, and air
• Human sources: Poor hygiene, handling, and preparation of food
• Food processing and handling: Improper storage, handling, and preparation of food

Factors Contributing to Foodborne Illness

• Temperature abuse: Inadequate refrigeration, storage, and cooking of food
• Cross-contamination: Transfer of pathogens from one food or surface to another
• Poor personal hygiene: Failure to wash hands, utensils, and equipment
• Inadequate cooking: Undercooking or raw consumption of food

Prevention and Control Measures

• Proper food handling and storage: Refrigeration, freezing, and proper storage of food
• Cooking and reheating: Adequate cooking and reheating of food to kill pathogens
• Personal hygiene: Washing hands, utensils, and equipment regularly
• Food safety regulations: Adherence to regulations and guidelines for food handling and preparation

Foodborne Pathogens

Definition

• Foodborne pathogens are microorganisms that can cause illness in humans through consuming contaminated food.

Types of Foodborne Pathogens

Bacteria

• Salmonella: Found in poultry, eggs, and raw meat, causing salmonellosis.
• Escherichia coli (E.coli): Found in undercooked meat, raw milk, and contaminated water, causing urinary tract infections and food poisoning.
• Campylobacter: Found in poultry, raw milk, and contaminated water, causing campylobacteriosis.
• Listeria: Found in soft cheeses, hot dogs, and deli meats, causing listeriosis.
• Clostridium botulinum: Found in improperly canned or fermented foods, causing botulism.

Viruses

• Norovirus: Found in contaminated food and water, causing norovirus infection.
• Hepatitis A: Found in contaminated food and water, causing hepatitis A.

Parasites

• Giardia: Found in contaminated water and raw meat, causing giardiasis.
• Cryptosporidium: Found in contaminated water and raw meat, causing cryptosporidiosis.

Sources of Foodborne Pathogens

• Animal sources: Undercooked meat, poultry, eggs, and dairy products.
• Environmental sources: Contaminated water, soil, and air.
• Human sources: Poor hygiene, handling, and preparation of food.
• Food processing and handling: Improper storage, handling, and preparation of food.

Factors Contributing to Foodborne Illness

• Temperature abuse: Inadequate refrigeration, storage, and cooking of food.
• Cross-contamination: Transfer of pathogens from one food or surface to another.
• Poor personal hygiene: Failure to wash hands, utensils, and equipment.
• Inadequate cooking: Undercooking or raw consumption of food.

Prevention and Control Measures

• Proper food handling and storage: Refrigeration, freezing, and proper storage of food.
• Cooking and reheating: Adequate cooking and reheating of food to kill pathogens.
• Personal hygiene: Washing hands, utensils, and equipment regularly.
• Food safety regulations: Adherence to regulations and guidelines for food handling and preparation.