Foodborne Diseases PDF

FOODBORNE DISEASES MSc Bui Thi Kieu Anh Vice Head of Department of Nutrition and FoodSafety – Institute of Public Health 1 CONTENT Classification of food - borne pathogens Identification of some pathogens that ca...

FOODBORNE DISEASES MSc Bui Thi Kieu Anh Vice Head of Department of Nutrition and FoodSafety – Institute of Public Health 1 CONTENT Classification of food - borne pathogens Identification of some pathogens that cause foodborne diseases 2  FOOD CHAIN Products export Processing Distribution Retail At home Restaurant At home Consump at res Cook at The source: home row 43 CDC  FOOD CONTAMINATION During the production _ export Improper Using Polluted Improper post-harvest pesticides, environment ( use of preservation toxic soil, water animal Dynamic of agricultural pesticides source ) will feeds and object, products and in an contaminate fertilizers: family seafood : overdose , livestock , use of cattle, using toxic not plants, food stimulants, family chemicals to ensuring products growth, hold bag preserve the ( heavy weight sick: not vegetables, isolation metals, toxic gain, hygiene fruits, meat time leads chemicals , hormones, and fish to pathogenic resistance causes residues. bacteria ) … residues 4 FOOD CONTAMINATION During food processing Food ingredients put into food processing Preserve and Food additives transport to consumers _ use used Quality control Packaging, system in product label production process export 5  FOOD CONTAMINATION During circulation , distribution Storage conditions User Manual for Consumers _users During post - processing Unhygienic conditions No cover Flies, bugs, mouse 6  https:// www.youtube.com/watch?v=2QQvhFPZe dM https://youtu.be/2QQvhFPZedM 7 FOODBO RNE DISEASE 8 DEFINITION OF FOODBORNE DISEASES Illness caused by eating or drinking contaminated food Onset of symptoms : nausea, vomiting, diarrhea, abdominal pain. Symtoms: depend on Sometime unclear and nonspecific : causative agent tired , depressed weakness.. In other organs : liver , kidney , muscle Age Possibility infected sick and level presently of Immune system symptoms: Others 9 10 11 12 Who is at risk for developing foodborne diseases Very young (infants or preschoolers) Very old (elderly or those in nursing homes) Pregnant women person with weakened immune system 13 RISK FACTORS THAT INCREASE RISK RISK FACTORS THAT INCREASE FBD Contamination itself: food itself or cross- contamination Living group: Not killing agents in processing Growth group: Increase, developing contaminated agents 14  1. FOOD ITSELF HAZARD BIOLOGICAL CHEMICAL PHYSICAL 15  Biological hazards Bacteria ( Bacteria, Toxic element ) Virus Parasites Mushroom mold, yeast 16  Bacteria Spore formation No spore formation Brucella abortis Clostridium botulinum Campylobacter spp Clostridium perfringen Ecoli cause sick Bacillus cereus Listeria monocytogenes Salmonella Shigella Staphylococcus aureus Streptococcus Vibrio Yersinia enterocolitica 17  Bacteria  Classification according to the degree of oxygenation :  Agressive: Bacillus cereus  Air-resistant : Clostridium botulinum  Intermediate : Salmonella _  Classification according to the degree of heat resistance :  Cold : born, develop in 200C  Heat : born develop in 500C - 550C, can stand 700C  Intermediate : 370C, no develop less than 100C 18 Some example 19 Clostridium botulinum 20  Clostridium botulinum Often in soil , water , vegetables fruit , Anaerobic, spore- Development of meat , milk forming bacteria that secrete very strong anaerobic products , seafood … neurotoxins environment Toxins are produced in an airless environment such as vacuum packaging, canned goods, sealed plastic bags. Vomiting , abdominal, tired Symptoms : strong neutoxin (0.35 µg Dizziness, blurred vision, dilated toxic element : and dull pupils death) ( toxin deleted when the cook food Difficulty swallowing, difficulty at 800C for 10 breathing minutes ) Respiratory paralysis, death 21  Clostridium perfringens The source infected : Symptoms + Inflammation of the intestines and +Meat original, poultry. stomach + Spicy + Abdominal + Food heat repeatly + Vomiting. + Refrigerated food + Fever are not popular + Feces People. + Incubation time: 6 – 24h 22  Bacillus cereus  Grams (+)  Spores present (under freezing conditions, spore-forming bacteria)  Poison element  Source spread : all over where. Spores persist in soil for a long time, contaminating raw materials or processed foods  Food: cereals (rice, noodle soup, vermicelli,) dried vegetables, spices, sauces. 23  Staphylococcus  No Spores  Gram (+)  Time Incubation time : 1 - 8 hours , often from 2 to 4 hours  Bacteria _ break by heat , poison element are not break by heat  The source: on skin, mucous Agent Symptom Contaminated foods Samples Toxins of Staphylococcus Nausea, vomiting, - Dried shredded pork, Vomiting, stool, anal aureus bacteria include abdominal pain, meat and poultry scan. Food handlers: strains (A, B, C, D, E, F or diarrhea, body products; nose piercing, taking H). Bacteria exist in the weakness. - Cake candy cream samples from wounds. nose, damaged skin of the milk ; butter cake; person , breast of cows. - Phomat; milk; protein- rich foods. 24  Campylobacter Intestines of animals like poultry, cattle Grams (-) Kill : 700C (2 minutes), The source Surface water Pasteur Sterilized tap water is not chlorine enough Real Products Undercooked poultry products Unpasteurized fresh Products milk Cheese from unpasteurized raw milk and contaminated water 25  Listeria monocytogenes  Gram (+), does not produce spores  Survive harsh conditions, can grow at 10C, grow at 2.20C  Cold advantage: grow at low temperature  Source of infection:  Soil, manure, decomposed plants, silage  Environment: floors and drains (drainage)  Food: unpasteurized milk, fresh milk, soft cheeses, dairy product, pates, salads, poultry, cold cuts, deli meat.  For cooked products, do not be afraid of this hazard. 26  Salmonella Bacteria Gram negative , does not produce spores degree salt : 8 - 19% tempature: 600C (45 minutes ), 850C (1 second ) Incubation time: 6 - 72 hours, normally 18 - 36 hours, can last more than 72 hours The source : contaminated animals before slaughter, contaminated food during and after slaughter, food prepared too long before eating and not reheated. Agent Symptom Contaminated foods Samples Salmonella (more Abdominal pain, Meat ( covered ) organs ), Stool, anal than 2,000 strains) diarrhea, chills, poultry eggs and meat and egg smear from feces of infected fever, nausea, products; animals, the vomiting, malaise Meat grind environment. Milk and dairy products... 27 Diarrhea caused by Enteroinvasive Escherichia coli (ETEC) Incubation period: 6 hours to 3 days Pathogen/source of Symptoms and Food susceptible to Samples to be taken disease syndromes contamination Enterotoxigenic strain Massive diarrhea salads and other foods Stool, anal smear E.coli (without blood and that do not use heat to mucus), abdominal prepare the sea; soft pain, exhaustion, cheese, parsley, water dehydration; fever, rarely vomiting. 28  Virus  Hepatitis A and E  Noro (Norwalk) virus  Rota virus 29 29 30  Chemical hazards Dioxins, heavy metals like lead , arsenic , mercury , Cd…, Pesticides chemicals (organic phosphorus, organochlorine, carbamate, herbicide...) 1. Contaminated Other chemicals from waste in soil, water, air, Chemicals released from food containers and processing.. 2. The type medicine 3. Veterinary drugs prefer get a raise chief (weight gainers, tree plant , fertilize : group antibiotics, hormones) chlorine, phosphorus …. with animal products. 4.Food additives that are not pure or artificial in 5. Pharmaceutical excess of the allowable substances in 6. Natural toxins dose: preservatives, functional foods synthetic sweeteners, antioxidants…. 31  Pesticides Organic Chloride Pesticides (a-BHC, Lindan, b-BHC, Heptachlor, d-BHC, Aldrin, Heptachlor epoxide, Endosulfan I, p,p'-DDE, Dieldrin, Endrin, p,p'- DDD, Endosulfan II , p,p'-DDT , Endrin aldehyde, Endosulfan sulfate) Pesticides of the organic Phosphor family (o,o,o-Triethylphosphorothioate, Thionazine, Sulfotep, Phorate, Disulfoton, Methyl parathion, Parathion) Synthetic Asteroids (Deltamethrin, Bifenthrin, Cyhalothrin, Permethrin, Fenvalerate, Fluvalinate, Fenpropathrin, Cypermethrin) Carbamate pesticides (Aldicarb sulfoxide, Aldicarb sulfone, Oxamyl, Methomyl, 3-Hydroxy carbofuran, Aldicarb, Propoxur, Carbofuran, Carbaryl, Methiocarb) Microsoft Excel 97-2003 Worksheet 32 Some samples of phosphide rat killer chemicals zinc 33 33 A chemical product to kill rats phosphide _ aluminum 34 34 Toxin Natural toxins from plant origin Natural toxins from animal origin Fungal toxins 35  Natural toxins in plant origin Alkaloids: fenugreek, fenugreek seeds, some herbal products, honey, lá ngón (Gelsemium elegans) , damaged potatoes, Cyanogenic glycosides: tapioca (cassava), bamboo shoots, taro,.. 36  Natural toxins in animal origin  Puffer Fish ( tetrodotoxin ), Seafood ( saxitoxin , brevetoxin , ciguatoxin ,...)  Fish pink , fish dance black , singer king ( ciguatoxin )  Fish oil ( Gempylotoxin )  Fish contain jaw high levels of histamine ( scombrotoxin )  Toads ( bufalin, cinobufalin ) 37  Fungal toxins  Aflatoxin: oil –seed (soybeans, peanuts, cashews), cereal,  Aflatoxin B1 , B2, G1, G2. Aflatoxin M1: chemical substance transfer of Aflatoxin B1 ( milk )  Ochratoxin A: coffee, cereal  Deoxynivalenol : rice noodles , corn.  Patulin : surface face tree like apple ,…  Fumonisin (B1): corn , flour corn ,  Zearalenone : corn , rice, noodle 38  Poisoning by mushrooms poison Classified by toxins, poisonous mushrooms include 8 group Amatoxin (Amanita verna, A.virosa, A.phalloides...) Gyromitrin (Gyromitra esculenta, G.infula...) Orellanin (Cortinarius, orellanus, C.speciosissimus...) Muscarin (Inocybe fastigiata, clitocybe dealbata...) Ibotenic acid and muscimol (Amanita muscarina, A.pantherina...) Coprin (Coprinus atramentarious, C.disseminatus...) Psilocybin and psilocin (4 genera Psilocybe, Panaeplus, Conocybe, Gymnopilus) Mushrooms ( Ch l oro p hy l l um molybdites) 39 40  Poisoning _ tetrodotoxin Toxins _ tetrodotoxin High death rate (60%) Absorbed from the gastrointestinal tract within 5-15 minutes minute Very neurotoxic, channel blocker sodium Original core Found in animals sea 41  Poisoning _ tetrodotoxin Symptoms Fatigue , dizziness, numbness in the face and spend Vomiting and loss of reflexes radiation toxic effects of tetrodotoxin are graded according to the degree of neurological and cardiac effects circuit respiratory failure , hypotension pressure 42  Physical hazards fragments of broken manufacturing equipment, broken glass, plastic shards, and metal shavings. EX: millers of wheat flour : to ensure harmful physical contaminants like broken glass and metal shards not to enter their flour products. 43  2. Living group: Not killing agents in processing 44 PROCESSING PROCESS AND FACTORS AFFECTING Keep hot Arrange Service Heat Influential Pack Food and properties OUTPUT: Worker Product Equipment Cool Preserve Procedure Policy INPUT: Manage - Fresh food Processing Economy Receive - Material - Additives - Packaging Preprocessing Preserve - Water 45  3. Growth group Increase, developing contaminated agents 46  3. Growth group Leaving food at room temperature for too long Prepared food left out for too long before serving Slow cooling/Storage equipment not cold enough/storage too long in the refrigerator Improper defrosting Keep food warm for too long High aw water activity Incomplete fermentation (cheese) Sealed food packaging. 47