Foodborne Diseases & Pathogens PDF

 1. 2. 3. Explain food Explain food poisoning caused Explain foodborne disease poisoning and by: caused by ✓Staphylococcus aureus, ✓Salmonella , foodborne ✓Clostridi...

 1. 2. 3. Explain food Explain food poisoning caused Explain foodborne disease poisoning and by: caused by ✓Staphylococcus aureus, ✓Salmonella , foodborne ✓Clostridium sp. and ✓Escherichia coli, diseases ✓Bacillus cereus. ✓Listeria, ✓Vibrio and ✓Campylobacter  Foodborne illness or food poisoning, refers to any illness caused by consuming contaminated food or beverages. These illnesses caused by pathogenic microorganisms (bacteria, viruses, parasites, fungi or toxins). According to Federal Regulatory Agencies, a foodborne disease is an outbreak when two or more people become sick with similar illness (symptoms) results from eating a common food. FOODBORNE DISEASE: FOOD INTOXICATION VS FOOD INFECTION FOOD INTOXICATION Illness caused from the consumption of food or beverages containing toxin produced by pathogens. The illness is caused by toxins that are already present in the contaminated food when it is consumed. The bacteria that produced the toxin may later be killed/ dead, but the toxin remains (as it is heat stable) and eating them can cause illness. FOOD INFECTION Food-borne infection occurs from consumption food or water contaminated with live pathogenic enteric microorganisms (bacteria, viruses, parasites, or fungi). The illness is caused by eating food or beverages contaminated with live pathogens, which then colonize and multiply in the gastrointestinal tract and causing illness. EXERCISE a) Define foodborne disease. a) Explain TWO (2) types of microbial foodborne diseases. a) Differentiate between foodborne intoxication and foodborne infection  FOOD INTOXICATION: STAPHYLOCOCCUS AUREUS Staphylococcal food intoxication Foodborne illness caused by consuming food contaminated with toxins produced by Staphylococcus aureus bacteria. Staphylococcus aureus: round-shaped bacterium (cocci), appears in clusters (staphylococci), like a bunch of grapes under a microscope. produce heat-stable toxins known as staphylococcal enterotoxins.  SOURCE OF PATHOGEN VEHICLE FOOD for example; Foods that come in contact with Major source are human: food handler’s hands, either without subsequent cooking or skin, nose, and throat, colon inadequate heating or and urine. refrigeration. It can survive on Bakery products such as pastries domesticated animals such as Dessert such as custards dogs, cats, horses and Salad dressings Sandwiches chickens Kuih and cookies Meat products  SYMPTOMS The symptoms can develop after 4 hours of ingestion contaminated food and last for several hours with complete recovery in 1-2 days. Common symptoms include: Nausea Vomiting Abdominal Cramps Diarrhea; watery and sometimes bloody. Fever Headache Muscle Aches FACTORS THAT CONTRIBUTED TO THE OUTBREAKS Inadequate refrigeration Preparing foods far in advance of planned service Infected persons’ practicing poor personal hygiene Inadequate cooking or heat processing Holding food in warming devices at bacterial growth temperatures. PREVENTIONS AND CONTROL Good personal hygiene practices: Wash hands thoroughly with water and soap, wearing clean attire and avoiding handling food when ill. Food contact surfaces of equipment and utensils should be maintained in a clean and sanitary condition. Store perishable foods at proper temperatures. Keep hot foods above 60°C and cold foods below 40°C. Open wounds should be covered by bright-coloured waterproof bandages and gloves. Store cooked food in a wide, shallow container and refrigerate as soon as possible.  GRAM POSITIVE SPORE FORMING FOOD POISONING Gram-positive spore forming rods → Causing bacterial food poisoning: 1.Clostridium perfringens 2.Clostridium botulinum 3.Bacillus cereus  FOOD INTOXICATION: CLOSTRIDIUM BOTULINUM Botulism food intoxication - Caused by Clostridium botulinum Anaerobic gram-positive, rod-shaped bacteria The bacterium produces botulinum toxin under anaerobic conditions, such as in improperly canned or preserved foods where oxygen levels are low. There are several types of botulinum toxin (A, B, C, D, E, F, and G), with types A, B, E, F and G causing illness in humans.  SOURCE OF PATHOGEN C. botulinum produces spores VEHICLE FOOD and they exist widely in the Foods commonly associated environment including soil, river with botulism are: and sea water. meat Are often found on the surfaces poultry of fruits, vegetables and in seafood seafood improperly canned or preserved foods SYMPTOMS: Develop 12-72 hrs after ingestion of food containing toxin Nausea Vomiting Fatigue Dizziness Headache Dryness of skin, mouth, and throat Constipation Paralysis of muscles Double vision In severe cases, can lead to death paralysis of the respiratory muscles, which can be life-threatening.  PREVENTIONS AND CONTROL Proper canning and preservation: adequate heat and pressure to destroy spores. Store canned and preserved foods in a cool, dry place. Discard any cans that are swollen, dented, or damaged, as these may indicate bacterial contamination.. Proper temperature control: Keep perishable foods refrigerated or frozen until ready to consume. When serving, keep hot foods hot (above 60°C) and cold foods cold (below 4°C) to prevent bacterial growth.  FOOD INTOXICATION: CLOSTRIDIUM PERFRINGENS Clostridial Food Poisoning caused by Clostridium perfringens Produces toxins (enterotoxins) in the intestines after consumption of contaminated food, Anaerobic gram-positive, rod-shaped bacterium It is a spore former which means it cannot be killed by boiling method.  SOURCE OF VEHICLE FOOD PATHOGEN It is commonly found in the environment particularly in soil, dust and in the intestinal tracts of warm Most outbreak associated with mass feeding blooded animals including operations (eg. Cafeteria). humans Common sources of C. perfringens: It grows only in the absence meat of air poultry gravies other foods cooked in large batches and held at an unsafe temperature.  SYMPTOMS The symptoms starts between 6 to 24 hours after consuming contaminated food. Severe cases may last for 1-2 weeks. Common symptoms: Abdominal/stomach Cramps Watery diarrhea: Diarrhea is a common symptom and is usually watery in nature. Doesn’t cause in nausea or fever PREVENTION & CONTROL OF DISEASE Cooked Use leftovers thoroughly to Refrigerate within 3 to 4 safe leftovers days and temperatures promptly, reheat (meat, poultry, within 2 thoroughly gravies) hours of before cooking consuming Serve hot foods Store Practice promptly leftovers in good after shallow hygiene cooking and containers during food maintain at to facilitate preparation temperature rapid and s above 60°C even cooling  FOOD INTOXICATION: BACILLUS CEREUS Gastrointestinal Illness: The Emetic And The Diarrheal Syndrome Bacillus cereus is a Gram-positive, rod-shaped, spore-forming bacterium Bacillus cereus is a toxin-producing facultatively anaerobic Source of pathogen: commonly found in soil, dust, Vegetable, various raw and processed foods.  BACILLUS CEREUS CAN CAUSE TWO TYPES OF FOODBORNE ILLNESSES: EMETIC SYNDROME DIARRHEAL SYNDROME Symptoms typically develop Symptoms typically develop rapidly, usually within 1 to 6 hours rapidly, usually within 1 to 6 hours after consuming contaminated after consuming contaminated food. food. Symptoms: Symptoms: Watery Diarrhea Nausea Abdominal Cramps Vomiting Nausea: Some individuals may Abdominal experience nausea, but vomiting is less common compared to emetic syndrome. Duration: Symptoms usually resolve within 24 hours without Duration: symptoms generally medical intervention. resolve within 24 hours.  VEHICLE FOOD Rice: Particularly cooked rice Pasta Cereal dishes (corn and cornstarch, mashed potatoes) Vegetables (vegetable sprout) Dairy products: milk, cream and cheese Meat Spices: Ground spices Infant foods Soups and sauces: Particularly those thickened with starch  PREVENTION & CONTROL OF DISEASE Proper cooking and reheating: Cook food 1 thoroughly to kill bacteria Keep hot foods hot (above 60°C) and cold 2 foods (below 5°C) Refrigerate perishable foods promptly 3 after cooking or purchasing 4 Store left over food in refrigerator. Do not expose cooked food more than 4 5 hours at room temperature. a) Define food intoxication a) State TWO (2) vehicle food for Staphylococcal food poisoning. a) Differentiate between diarrheal and emetic syndrome that related to Bacillus cereus food poisoning.  Salmonellosis Food Infection Commonly by Salmonella FOOD INFECTION: ⚬ Is a bacterium called bacillus SALMONELLA ⚬ Rod-like shape, gram-negative, facultative anaerobic and non spore forming bacteria. ⚬ Salmonella typhi may cause a serious and life-threatening infection called typhoid fever. SOURCE OF PATHOGEN Salmonella bacteria are commonly associated with the intestinal tracts of animals and human. Salmonella can get directly through: Poor handwashing after using the bathroom or changing a diaper. Pets. Animals like dogs, cats, birds, and reptiles can carry the bacteria.  VEHICLE FOOD Raw and undercooked meat (chicken, turkey, duck, beef and pork) Seafood: Especially shellfish. Raw fruits or vegetables: Especially if contaminated during growing, harvesting, or processing. Unpasteurized milk and dairy products (soft cheese, ice cream and yogurt) Raw or undercooked eggs Processed foods like chicken nuggets and nut butters SYMPTOMS PREVENTION & CONTROL OF DISEASE Wash and cook thoroughly (68°C-72°C) Avoid eat undercooked or raw meat, chicken or eggs Do not eat or drink foods containing raw eggs or raw (unpasteurized) milk. Encourage careful hand washing before and after food preparation. Avoid unpasteurized or raw dairy products. Wash fruits and vegetables before eating. Keeping pets away from areas where you store and prepare food  FOOD INFECTION: ESCHERICHIA COLI E. coli Food Infection E. coli infection is illness from strains of E. coli bacteria. E. coli are classified as Gram-negative bacteria Facultative Anaerobes E. coli bacteria are typically rod-shaped (bacilli)  SOURCE OF PATHOGEN E. coli, normally lives in the lower intestinal VEHICLE FOOD tract of warm-blooded animals, including humans, and discharged into the Milk Products environment through faeces or wastewater Beef Products effluent. Eggs The presence of E. coli in environmental Poultry waters has long been considered as an Water contaminated indicator of faecal pollution by the bacteria  SYMPTOMS Symptoms usually develop in 12-24hr PREVENTION & Persist in 2-3days CONTROL OF DISEASE Properly cooked egg, meats & poultry Drink pasteurized milk/ juice Wash fruit and vegetables before eat Properly heated water / Do not drink untreated water Prevent cross contamination by thoroughly wash utensils Wash hands thoroughly with soap and water, especially after using the bathroom and before preparing or eating food Keep raw meats separate from ready-to- eat foods during storage and preparation.  Listeriosis Food Infection Caused by Listeria monocytogenes Gram-positive, facultative anaerobic, FOOD nonspore-forming, and rod-shaped bacterium. INFECTION: Listeria may infect many different sites, such as the brain or spinal cord membranes or the LISTERIA bloodstream MONOCYTOGENS Can survive in harsh conditions that many other bacteria cannot tolerate. It can grow at 4°C, high salt concentrations, and a wide pH range (pH 4.5-9.6), making it a challenge for food safety and public health.  SOURCE OF VEHICLE FOOD PATHOGEN Ready-to-eat refrigerated foods (Refrigerated smoked seafood, Prepackaged salads and coleslaws) Unpasteurized dairy products Listeria monocytogenes is found in soil, Raw meats and poultry water, animal faeces and decaying vegetation. Fruits & vegetables Process food (soft cheeses, deli meats, It has the ability to survive and even grow hotdogs and refrigerated seafood ) under diverse conditions, including in cold temperatures (such as refrigeration temperatures) and in low-moisture environments.  SYMPTOMS Muscle aches Diarrhea Severe headache Stiff neck Nausea Vomiting Meningitis (brain infection in serious case) Fever and influenza-like symptoms  PREVENTION & CONTROL OF DISEASE Cook raw foods thoroughly (e.g. meat, seafood) Wash raw vegetables before eating Keep uncooked meats separate from vegetables and other ready-to-eat foods Avoid unpasteurized milk, dairy products, and juices Wash hands, knives and cutting boards after handling uncooked foods Practice good hygiene Listeria may grow slowly even at refrigeration temperatures and consume within recommended timeframes.  Vibriosis and Cholera FOOD Infection with Vibrio bacteria can cause two types of illness: vibriosis and cholera. INFECTION: Vibrio species are gram-negative bacteria, VIBRIO typically curved or comma-shaped rods Facultative Anaerobes and salt tolerant bacteria Most vibriosis (non-cholera) cases are caused by Vibrio vulnificus or Vibrio parahaemolyticus while cholera from Vibrio cholera.  SOURCE OF VEHICLE FOOD PATHOGEN Raw or undercooked shellfish Direct contact with seawater and exposed to seawater Drinking water contaminated with vibriosis-causing bacteria. Found in waters aquatic sources such as rivers, brackish waters, and Contact between an open estuaries wound and water contaminated Can be found in sea water and seafood In epidemic, feces of diseased person is source of contamination  SYMPTOMS Symptoms generally start within 12 to 24 hours after exposure PREVENTION & CONTROL OF DISEASE Avoid exposure of an open wound or broken skin to warm salt or brackish water or to raw shellfish. Ensuring seafood is properly cooked before consumption Avoid cross-contamination of cooked food with raw seafood or juices from raw seafood. Do not let raw seafood, its drippings, or its juices contaminate other foods. X Wash hands, cutting boards, countertops, cutlery and utensils after handling raw seafood Wear gloves when handling raw shellfish X  Campylobacteriosis Food Infection FOOD Caused by Campylobacter INFECTION: CAMPYLOBACTER Gram-negative, spiral-shaped bacteria Campylobacteriosis is an infectious disease caused by Campylobacter bacteria, primarily Campylobacter jejuni and Campylobacter coli  SOURCE OF PATHOGEN Widely distributed in most warm- blooded animals. VEHICLE FOOD undercooked meat and meat products They are prevalent in food animals undercooked poultry and poultry product (poultry, cattle, pigs, sheep, ostriches raw or unpasteurized milk and dairy and in pets (cats, bird and dogs). products Shellfish Drinking untreated or contaminated water The bacteria have also been found in raw vegetables untreated surface water (caused by fecal matter in the environment)  PREVENTION & SYMPTOMS CONTROL OF DISEASE Cooked poultry and meats thoroughly to an internal temperature at least 74°C Drink water from a safe (treated or boiled) water supply. Drink only pasteurized juice, cider, milk and milk products Prevent cross-contamination between raw meats and ready-to-eat foods. Keep pets away from food storage and preparation areas Wash raw fruits and vegetables thoroughly Refrigerate perishable foods promptly and store food at safe temperatures a) List FOUR (4) genus of microorganism that may cause food infection b) Determine THREE (3) characteristics of foodborne infections. c) i. Discuss the root causes of these food poisoning outbreak ii. Explain the preventive measures that can be taken to prevent this outbreak