2024_25 Hygiene and Food Safety_T2_FBDiseases_RAssunção.pdf

www.egasmoniz.com/pt Recap the previous lecture… ACROSS 2. A biological, chemical or physical agent in, or condition of,...

www.egasmoniz.com/pt Recap the previous lecture… ACROSS 2. A biological, chemical or physical agent in, or condition of, food or feed with the potential to cause an adverse health effect 5. Any biological, chemical or physical agent, foreign matter or - other substances not intentionally added to food that may compromise food safety or suitability Master’s Degree in Veterinary Medicine DOWN 1. Assurance that food will not cause adverse health effects to the consumer when it is prepared and/or eaten according to its intended use 3. Any substance or product, whether processed, partially processed or unprocessed, intended to be, or reasonably expected to be ingested by humans 4. The function of the probability of an adverse health effect and the severity of that effect, consequential to a hazard 1 www.egasmoniz.com/pt Recap the previous lecture… ACROSS 2. A biological, chemical or physical agent in, or condition of, food or feed with the potential to cause an adverse health effect 5. Any biological, chemical or physical agent, foreign matter or - other substances not intentionally added to food that may compromise food safety or suitability Master’s Degree in Veterinary Medicine DOWN 1. Assurance that food will not cause adverse health effects to the consumer when it is prepared and/or eaten according to its intended use 3. Any substance or product, whether processed, partially processed or unprocessed, intended to be, or reasonably expected to be ingested by humans 4. The function of the probability of an adverse health effect and the severity of that effect, consequential to a hazard 2  Foodborne Ricardo Assunção, DVM, PhD Diseases Hygiene & Food Safety Integrated Master in Veterinary Medicine 2024/25 www.egasmoniz.com/pt Objectives to be attained during this lecture: To describe the main types and classification of foodborne diseases To describe and give examples of the most common bacterial, viral and parasitic foodborne - diseases Master’s Degree in Veterinary Medicine To recognize the trends of the foodborne outbreaks in Europe To identify the major reasons for the underestimation of foodborne diseases WHY ARE THESE TOPICS IMPORTANT? 4 www.egasmoniz.com/pt Foodborne diseases (also referred to as foodborne illness or food poisoning) Illnesses contracted from eating contaminated food or beverages (e.g. water) - Master’s Degree in Veterinary Medicine food contaminated with bacteria, viruses, parasites or chemical substances (e.g. heavy metals) https://www.ecr.co.za/lifestyle/food/th e-health-dangers-eating-contaminated- food/ 5 www.egasmoniz.com/pt Foodborne diseases Each year, according to WHO, unsafe food causes approximately - In the USA In England and Wales Master’s Degree in Veterinary Medicine 76 million cases 2 366 000 cases 325 000 hospitalisations 21138 hospitalisations 5000 deaths 718 deaths (http://www.who.int/foodsafety/publications/foodborne_disease/oecd/en) 6  Master’s Degree in Veterinary Medicine - www.egasmoniz.com/pt describe the symptoms of How could you foodborne diseases? 7  Symptoms (acute) www.egasmoniz.com/pt of Foodborne Diseases https://www.usda.gov/media/blog/2017/08/28/are-you-sure-it-wasnt-food-poisoning - Are these symptoms specific? i.e., are Master’s Degree in Veterinary Medicine they comparable to symptoms occurring in diseases caused by other causes? 8  Master’s Degree in Veterinary Medicine - www.egasmoniz.com/pt DOI: 10.3934/microbiol.2017.3.529 9  Master’s Degree in Veterinary Medicine - www.egasmoniz.com/pt https://doi.org/10.1007/978-0-387-74537-4 10 www.egasmoniz.com/pt Classification of Foodborne Diseases Population Food Infections - Food Intoxications Master’s Degree in Veterinary Medicine Individuals Metabolic disorders Allergies Idiosyncratic conditions 11  Foodborne diseases www.egasmoniz.com/pt Food infections Food intoxications Chemicals Animal tissues Plant/fungal tissues Invasive infections Toxico-infections (e.g. pesticides, heavy Microbial intoxication (e.g. pufferfish) (e.g. Amanita phalloides) metals) Intestinal mucosa Enterotoxin (e.g. Salmonella sp., (e.g. Vibrio parahaemolitycus, V. Fungal toxins Algal toxins - Bacterial toxins Shigella sp., Cyclospora cholerae, Yersinia sp., B. cereus, E. (e.g. mycotoxins) (e.g. Dinoflagelates) so, E. coli) coli enterotoxigenic) Master’s Degree in Veterinary Medicine Systemic Neurotoxin Emetic (e.g. L. monocytogenes, (e.g. infant botulism) (e.g. S. aureus, B. cereus) Cronobacter sp.) Neurotoxin (e.g. C. botulinum) Categories of Diarrheal (e.g. B. cereus) Foodborne Diseases Enterotoxin (e.g. S. aureus, C. perfringens) 12 www.egasmoniz.com/pt Food Infections Caused by food contaminated by microorganisms, such as bacteria, parasites, or viruses Agents can grow, or colonise, in the intestines, often invading the mucosa or other tissues and - therefore causing invasive infections Master’s Degree in Veterinary Medicine E.g. Bacterial Parasites Viruses Campylobacter jejuni Entamoeba histolytica Norovirus Escherichia coli enteroinvasive Giardia lamblia Hepatitis A Listeria monocytogenes Toxoplasma gondii Salmonella Trichella spiralis Shigella spp Taenia saginata Vibrio spp Taenia solium Yersinia enterocolitica Diphyllobothrium spp 13 www.egasmoniz.com/pt Food Infections Pathogenesis model of Salmonella enterica serovar Typhimurium. 1, Salmonella cells attach to the intestinal epithelium by means of adhesins, such as those encoded within SPI-3 and SPI-4. - 2 and 3, Invasion of bacteria follows, and engulfment is mediated by virulence factors encoded within SPI-1 and SPI-5. Master’s Degree in Veterinary Medicine 4, Alternatively, bacterial cells can also be directly taken up by dendritic cells from the submucosa. 5, Once inside the cytoplasm, Salmonella is localized within the SCV, where it replicates. Factors encoded within SPI-2 and the pSLT plasmid are essential for survival. 6, The SCVs transcytose to the basolateral membrane and release the internal cells to the submucosa. 7, Bacteria are internalized within phagocytes and located again within an SCV, where SPI-3, in addition to SPI-2 and the pSLT plasmid, play an important role. Lastly, these infected phagocytes can disseminate through the lymph and the bloodstream. https://doi.org/10.1128/CMR.00066-12 14 www.egasmoniz.com/pt Food Infections - Master’s Degree in Veterinary Medicine https://doi.org/10.1007/978-1-4939-7349-1_13 15 www.egasmoniz.com/pt Food Infections - Master’s Degree in Veterinary Medicine http://dx.doi.org/10.1016/j.mimet.2013.06.031 16 www.egasmoniz.com/pt Food Infections The replication cycle of noroviruses The replication cycle of NoV begins with attachment (1) of the virus to carbohydrates on the cell surface, where human norovirus (HNoV) binds histo-blood group antigens (HBGAs) and murine norovirus (MNoV) binds other carbohydrates including sialic acids. The proteinaceous receptor is - currently only known for MNoVs, which utilize the CD300lf molecule (2), enabling virus entry and uncoating (3) into the host cell. The positive sense RNA genome is then exposed in the Master’s Degree in Veterinary Medicine cytoplasm, bound at its 5′end to viral protein VPg. VPg recruits and engages host translation factors, leading to translation (4) of a large polyprotein of at least six non-structural (NS) viral proteins in addition to structural proteins VP1 and VP2, and in the case of MNoV, a virus immune evasion factor VF1 that is produced from an additional open-reading frame (not shown). NS6 (protease) cleaves the viral polyprotein into distinct viral proteins, and host caspases further cleave NS1/2 into NS1 and NS2. The viral RNA-dependent RNA polymerase then engages viral+RNA to start transcription and replication of the virus genome (5). Typical for RNA viruses, replication ensues through a–RNA replication intermediate that serves as a template to produce new viral+RNA genomes. Viral structural proteins then combine with nascent viral+RNA molecules for assembly (6) of new virus particles that exit the cell (7) through yet-to-be- discovered mechanisms https://doi.org/10.1038/s41385-019-0199-4 17  E.g. www.egasmoniz.com/pt Toxico-infections Bacillus cereus (Diarrheal Syndrome) Clostridium perfringens E. coli enterotoxigenic E. coli enterohemorrhagic Vibrio cholerae Agent ingested with the food - grows in the intestinal tract and Master’s Degree in Veterinary Medicine produces toxin(s) Toxins can induce toxic effects on the local cells or tissues that damage tissues or interfere and in some cases, toxins enter the bloodstream and with the normal functioning of a tissue or organ induce disease 18 www.egasmoniz.com/pt Food Intoxications E.g. Ingested food Bacillus cereus Clostridium botulinum Staphylococus aureus contains (preformed) - Seafood toxins Master’s Degree in Veterinary Medicine chemicals or toxins Mycotoxins produced by microorganisms Pesticides Heavy metals 19  After ingestion, toxins are absorbed www.egasmoniz.com/pt through the gastrointestinal epithelia, causing local tissue damage and may induce inflammation resulting in diarrhea or vomiting Food - Intoxications Microorganisms Master’s Degree in Veterinary Medicine present in foods will grow under favorable conditions and produce toxins in the food In some cases, toxins are In most cases, the translocated to distant organs microorganisms pass through or tissues (e.g. liver, kidney, the digestive system without peripheral, or central nervous causing any harm system) and cause damage. 20 www.egasmoniz.com/pt Toxins Two types of toxin https://doi.org/10.1007/978-0-387-74537-4 Exotoxin - usually cell-associated or excreted and sometimes Master’s Degree in Veterinary Medicine they are released after cell lysis E.g. botulinum toxin and Shiga toxin Endotoxin Part of the cell structure and are cell-associated, such as LPS in Gram-negative bacteria or PGN and LTA in Gram-positive bacteria 21 www.egasmoniz.com/pt Toxins | Mechanisms of action - Schematic drawing Master’s Degree in Veterinary Medicine showing the mechanisms of actions for different toxins: (i) A–B type toxin; (ii) pore-forming toxins; (iii) membrane-active toxins; (iv) super- antigens; and (v) induction of programmed cell death. 22 https://doi.org/10.1007/978-0-387-74537-4 www.egasmoniz.com/pt Toxins Other designations: Effect: Enterotoxins (enteric diseases or gastroenteritis); Neurotoxins (affect nerve cells); - Leukotoxins (attack leukocytes); Hepatotoxins (attack liver cells); Cardiotoxins (damage Master’s Degree in Veterinary Medicine cardiac tissue). Bacterial species that produce them: Cholera toxin (produced by Vibrio cholerae); Shiga toxin (produced by Shigella species); Diphtheria toxin (produced by Corynebacterium diphtheriae); Botulinum toxin (produced by Clostridium botulinum). Action it exerts: lecithinase by Clostridium perfringens and Listeria monocytogenes. Letter: Staphylococcal enterotoxin A (SEA), SEB, SEE by Staphylococcus aureus. 23  Staphylococcus aureus www.egasmoniz.com/pt Production of toxin - Master’s Degree in Veterinary Medicine https://doi.org/10.1007/s13594-011-0014-9 24 www.egasmoniz.com/pt Heat resistance of Toxins - Master’s Degree in Veterinary Medicine GRECZ et al. , 1967 https://doi.org/10.3168/jds.2018-15255 https://doi.org/10.1111/j.1348-0421.1967.tb00362.x 25 www.egasmoniz.com/pt Heat resistance of Toxins - Master’s Degree in Veterinary Medicine https://doi.org/10.1002/jsfa.3491 26 www.egasmoniz.com/pt Foodborne diseases Contaminated food → could present: Photo from Hulki Okan Tabak, Unsplash - Flavour Master’s Degree in Veterinary Medicine Smell Colour Aspect Without changes!!! 27 www.egasmoniz.com/pt Foodborne outbreaks an incident in which two or more people develop - the same disease or Master’s Degree in Veterinary Medicine infection following the consumption of a common contaminated food https://www.efsa.europa.eu/en/topics/topic/foodborne-zoonotic-diseases 28 www.egasmoniz.com/pt Foodborne outbreaks in the EU (2021) - Master’s Degree in Veterinary Medicine https://www.efsa.europa.eu/en/topics/topic/foodborne-zoonotic-diseases 29 www.egasmoniz.com/pt Foodborne outbreaks in the EU (2021) - Master’s Degree in Veterinary Medicine https://www.efsa.europa.eu/en/topics/topic/foodborne-zoonotic-diseases 30 www.egasmoniz.com/pt Foodborne outbreaks in the EU (2021) - Master’s Degree in Veterinary Medicine https://www.efsa.europa.eu/en/topics/topic/foodborne-zoonotic-diseases 31 www.egasmoniz.com/pt Foodborne outbreaks in the EU (2021) - Master’s Degree in Veterinary Medicine https://www.efsa.europa.eu/en/topics/topic/foodborne-zoonotic-diseases 32 www.egasmoniz.com/pt Foodborne outbreaks in the EU (2021) NUMB ER OF OUTBR EA KS BY FOOD VEHICLE 0 200 400 600 800 1,000 1,200 1,400 1,600 1,800 2,000 Unknown 1,830 - Composite foods, multi-ingredients foods and other foods 926 Master’s Degree in Veterinary Medicine Meat and meat products 554 Fish and fishery products 310 Foods of non-animal origin 187 Eggs and egg products 160 Milk and milk products 102 Water (and other beverages) 19 https://www.efsa.europa.eu/en/topics/topic/foodborne-zoonotic-diseases 33 www.egasmoniz.com/pt Foodborne outbreaks in the EU (2021) - Master’s Degree in Veterinary Medicine https://www.efsa.europa.eu/en/topics/topic/foodborne-zoonotic-diseases 34 www.egasmoniz.com/pt These numbers - are only Master’s Degree in Veterinary Medicine the tip of the iceberg Photo of Alexander Hafemann, Unsplash 35 www.egasmoniz.com/pt Case is reported Burden of illness pyramid Organism is isolated Chain of events that must occur for an episode Laboratory receives & processes specimens of illness in the general population to be - registered in the surveillance Physician requests & obtains stool specimen from patient Master’s Degree in Veterinary Medicine Source: Allos et al., 2004. Clinical Infectious Diseases 2004;38 (Suppl 3):S115–20 Individual seeks medical attention Individual develops diarrheal illness Individual is exposed to foodborne pathogen 36 www.egasmoniz.com/pt Foodborne diseases → underestimated The real occurrence among the population is probably underestimated owing to a variety of - factors including: Master’s Degree in Veterinary Medicine difficulties in detecting cases involving mild clinical illness (not all illnesses cause gastrointestinal symptoms) under-investigation of cases of illness (e.g. cases are treated based on their symptoms, but the cause is not further investigated) https://www.efsa.europa.eu/en/topics/topic/foodborne-zoonotic-diseases 37  Host Defense Against Foodborne www.egasmoniz.com/pt Pathogens Foodborne pathogens → enter the body primarily through the - Master’s Degree in Veterinary Medicine oral route; therefore, the gastrointestinal (GI) tract is adapted to prevent localized and systemic diseases 38 www.egasmoniz.com/pt Objectives to be attained during this lecture: To describe the main types and classification of foodborne diseases To describe and give examples of the most common bacterial, viral and parasitic foodborne - diseases Master’s Degree in Veterinary Medicine To recognize the trends of the foodborne outbreaks in Europe To identify the major reasons for the underestimation of foodborne diseases WHY ARE THESE TOPICS IMPORTANT? 39  Foodborne Ricardo Assunção, DVM, PhD Diseases Hygiene & Food Safety Integrated Master in Veterinary Medicine 2024/25