Chapter 2.2 The Microworld (Bacteria) PDF

Chapter 2.2 The Microworld Learning Objectives  Differentiate between foodborne intoxication, infections, and toxin- mediated infections  Identify major food borne illnesses and their symptoms  Identify characteristics of major food borne pathogens including sources, food in...

Chapter 2.2 The Microworld Learning Objectives  Differentiate between foodborne intoxication, infections, and toxin- mediated infections  Identify major food borne illnesses and their symptoms  Identify characteristics of major food borne pathogens including sources, food involved in outbreaks, and methods of prevention.  Classifying Foodborne Illness Foodborne Infections Foodborne Foodborne Toxin- Intoxications Mediated Infections Result when a person eats Result when a person eats Result when a person eats food containing food containing toxins food containing pathogens, which then that cause illness pathogens, which then grow in the intestines and produce illness-causing cause illness toxins in the intestines ………………… ………………… ………………… ………………… ………………… ………………… ……  ………… *………………… ………*……… **……………… …………… *………… *………*……*… ………………… *…*… ………………… *…… ………………… ……… ………………… ……… ………………… ………………… …… Bacteria Bacteria That Cause Foodborne Illness I Basic Characteristics Living, single-celled Some change into a organism different form called spores to protect Can be carried by food, themselves water, soil, animals, humans, or insects Some spoil food; Can reproduce very others cause illness rapidly under favorable conditions Some produce toxins Some survive freezing that cause illness  Spores Certain bacteria can change into a different form, called spores, to protect themselves, spores; Form when nutrients are not available Are commonly found in soil and contaminate food grown there Can contaminate meat, poultry, fish, and other food exposed to soil or dust Can resist heat, allowing them to survive cooking temperatures Can revert back to a form capable of growth when: Food is not stored at the proper temperature Food is not held or cooled properly Infections Campylobacteriosis Salmonellosis Shigellosis Listeriosis Vibrio parahaemolyticus Gastroenteritis Vibrio vulnificus Primary Septicemia/Gastroenteritis Major Foodborne Illnesses Caused by Bacteria Infection: Campylobacteriosis Illness:Campylobacteriosis Bacteria: Campylobacter jejuni Commonly Associated Food MostCommon Most Common Symptoms Symptoms Poultry Diarrhea Diarrhea (may be bloody) Abdominal Cramps Water contaminated with the bacteria Abdominal Fever cramps Fever Headache Headache Preventing Campylobacteriosis To reduce the bacteria in food: Cook food, particularly poultry, to required minimum internal temperatures To prevent the transfer of the bacteria: Prevent cross-contamination between raw poultry and ready- to-eat food. Infection: Salmonellosis Illness: Salmonellosis Bacteria: Salmonella spp. Commonly Associated Food Most Common Symptoms Poultry and eggs Diarrhea Dairy products Abdominal cramps Beef Vomiting Fever Preventing Salmonellosis To reduce the bacteria in food: Cook raw beef, poultry, and eggs to required minimum internal temperatures. To prevent the transfer of the bacteria: Minimize cross-contamination between raw meat and poultry and ready-to-eat food. Exclude foodhandlers diagnosed with salmonellosis. Infection: Shigellosis Illness: Shigellosis Bacteria: Shigella spp. Commonly Associated Food MostCommon Most Common Symptoms Symptoms Food easily Bloody diarrhea contaminated by Abdominal pain hands and cramps Food in contact with Fever contaminated water (occasionally) (i.e., produce) Preventing Shigellosis To prevent the transfer of the bacteria: Exclude foodhandlers if they: Have diarrhea Have been diagnosed with shigellosis Wash hands when necessary Control flies inside and outside the establishment Infection: Listeriosis Illness: Listeriosis Bacteria: Listeria monocytogenes Commonly Associated Food MostCommon Most Common Symptoms Symptoms Raw meat Pregnant women Unpasteurized milk and Spontaneous milk products abortion of the Ready-to-eat food fetus including: Newborns Deli meats Sepsis Hot dogs Pneumonia Soft cheese Meningitis Preventing Listeriosis It is critical to: Discard product that has passed its use-by or expiration date Avoid using unpasteurized dairy products To reduce the bacteria in food: Cook raw meat to required minimum internal temperatures To prevent the transfer of the bacteria: Prevent cross-contamination between raw or undercooked and ready-to-eat food Infection: Vibrio parahaemolyticus Gastroenteritis Illness: Vibrio parahaemolyticus Gastroenteritis Bacteria: Vibrio parahaemolyticus Commonly Associated Food Most Common Symptoms Raw or partially Diarrhea and cooked oysters abdominal cramps Nausea and vomiting Low grade fever and chills Preventing Vibrio parahaemolyticus Gastroenteritis Most Important Prevention Measures Purchase oysters from approved, reputable suppliers Cook oysters to the required minimum internal temperature Infection: Vibrio vulnificus Gastroenteritis Illness: Vibrio vulnificus Gastroenteritis Bacteria: Vibrio vulnificus Commonly Associated Food Most Common Symptoms Raw or partially (Otherwise healthy cooked oysters people) Diarrhea Abdominal cramps Preventing Vibrio vulnificus Septicemia/Gastroenteritis Most Important Prevention Measures Purchase oysters from approved, reputable suppliers. 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 cereus Gastroenteritis Staphylococcal Gastroenteritis Botulism Major Foodborne Illnesses Caused by Bacteria Intoxication: Bacillus cereus GastroenteritisIllness: Bacillus cereus Gastroenteritis Bacteria: Bacillus cereus (Diarrheal Toxin) Most Common Symptoms Commonly Associated Food Most Common Symptoms Cooked corn Watery diarrhea Cooked potatoes Abdominal cramps and pain Cooked vegetables Vomiting is absent Meat products Intoxication: Bacillus cereus Gastroenteritis Illness: Bacillus cereus Gastroenteritis Bacteria: Bacillus cereus (Emetic Toxin) Commonly Associated Food Most Common Symptoms Cooked rice dishes Nausea including: Vomiting Fried rice Rice pudding Preventing Bacillus cereus Gastroenteritis To reduce the bacteria in food: Cook food to required minimum internal temperatures To prevent the growth of the bacteria: Hold food at the proper temperature Cool food properly Intoxication: Staphylococcal Gastroenteritis Illness: Staphylococcal Gastroenteritis Bacteria: Staphylococcus aureus Most Common Symptoms Commonly Associated Commonly Food Associated Most Common Symptoms Food Salads containing Nausea potentially hazardous food: Vomiting and itching Egg, tuna, chicken, Abdominal cramps macaroni Deli meats Preventing Staphylococcal Gastroenteritis To prevent the transfer of the bacteria to food: Wash hands after touching the body Cover cuts on hands and arms Restrict food handlers with infected cuts on hands and arms To prevent the growth of the bacteria in food: Minimize the time food spends in the TDZ Cook, hold, and cool food properly Intoxication: Botulism Illness: Botulism Bacteria: Clostridium botulinum Commonly Associated Food Most Common Symptoms Improperly canned Initially: food Nausea and Vomiting ROP food Later: Temperature abused Weakness vegetables like: Double vision Baked potatoes Difficulty speaking and Untreated garlic- swallowing and-oil mixtures ROP food Preventing Botulism Most Important Prevention Measures: Hold, cool, and reheat food properly Inspect canned food for damage Toxin-Mediated Infections: Clostridium perfringens Gastroenteritis Hemorrhagic Colitis Major Foodborne Illnesses Caused by Bacteria Toxin-Mediated Infection: Clostridium perfringens Gastroenteritis Illness: Clostridium perfringens Gastroenteritis Bacteria: Clostridium perfringens Commonly Associated Food Most Common Symptoms Meat Diarrhea Poultry Severe abdominal pain Meat and poultry dishes: Fever and vomiting are absent Stews Gravies Preventing Clostridium perfringens Gastroenteritis To prevent growth of the bacteria (especially in meat dishes): Cool and reheat food properly Hold food at the proper temperature Toxin-Mediated Infection: HemorrhagicIllness: Colitis Hemorrhagic Colitis Bacteria: Shiga toxin-producing Escherichia coli Commonly Associated Food MostCommon Most Common Symptoms Symptoms Ground beef (raw Diarrhea and undercooked) (eventually Contaminated becomes bloody) produce Abdominal cramps Severe cases can result in hemolytic uremic syndrome (HUS) Preventing Hemorrhagic Colitis To reduce the bacteria in food: Cook food, particularly ground beef, to required minimum internal temperatures To prevent the transfer of the bacteria to food: Prevent cross-contamination between raw meat and ready-to-eat food Exclude employees from the establishment if: They have diarrhea They have been diagnosed with hemorrhagic colitis  