Food Safety Notes 2024 PDF

Food Safety Judd Aiken [email protected] Food-related Illness World-wide Foodborne illness in ~1 in 10 people* * Estimates! Worldwide: 1:10...

Food Safety Judd Aiken [email protected] Food-related Illness World-wide Foodborne illness in ~1 in 10 people* * Estimates! Worldwide: 1:10 Canada: 1:8 600,000,000 illnesses worldwide U.S 1:6 420,000 deaths/year Especially severe for young children 1/3 deaths children  Diarrheal Diseases: most common foodborne illness ~50% of global burden of foodborne diseases 550,000,000 illnesses 230,000 deaths (~50% of foodborne deaths) Foodborne Illness in Canada Canada: Food Safety Food Traceability Food packaging Labelling of Foods Norovirus: Easily transmitted Disease Aerosolized vomit, person to person, fecal – oral Small infectious dose : 10-20 virions “Cruise ship diarrhea” Most prevalent strain: GII.4 Sydney Symptoms nausea, vomiting, diarrhea stomach cramps Norovirus Canada ~ 300–400 outbreaks / yr Reported to the National Enteric Surveillance Program at the Public Health Agency of Canada each year. Only the common cold occurs more often Canada Source: PHAC  Norovirus RNA virus 5 genogroups (GI-GV) Subcategorized into 32 genetic clusters Food Safety--- part 2 Judd Aiken A: Norovirus B: Salmonella C: Bacterial toxins D: E coli O157 E: Other known etiology F: Unknown etiology Foodborne Pathogens (sources) Meat & Poultry Milk Fish and seafood Fruits, vegetables, cereals Ready to eat foods https://corporate.mcdonalds.com/  Salmonella United States* ~ 1.35 million illnesses Food source: 1 million *Source: CDC 26,500 hospitalizations 420 deaths/year Canada** 88,000 illnesses **Source: PHAC 925 hospitalizations 17 deaths/year Salmonella Bacterial (Salmonella sp.) Gram negative rods Salmonella enterica & Salmonella bongori Major cause of foodborne illness throughout the world. Transmission through consumption of contaminated food of animal origin Salmonella Salmonella bacteria are widely distributed in domestic and wild animals. Prevalent in food animals poultry, pigs, and cattle Prevalent in pets cats, dogs, birds, and reptiles such as turtles disease symptoms (humans) occurs 6–72 hours (usually 12– 36 hours) after ingestion of Salmonella illness lasts 2–7 days. Controlling Salmonella Is Difficult Present in a variety of foods Many sources of contamination fields where food is grown kitchen cutting boards MANY potential routes (sources) of Salmonella contamination Other ways of getting Salmonella….. Person-to-person fecal-oral route Contact with infected pets or farm animals reptiles and birds handling contaminated pet foods or pet treats pig ears  Zoonotic Disease Outbreaks: Salmonella often the culprit Salmonella: Prevention Control measures at all stages of the food chain agricultural production processing, manufacturing and preparation of foods Commercially and at home Supervision of contact between infants/young children and pets that may be carrying Salmonella cats, dogs, and turtles Escherichia coli infections Many strains of E. coli---most are harmless Normal intestinal bacterial flora Pathogenic stains O157:H7 Shigatoxigenic E. coli (STEC) Produces shiga toxin Not an animal disease issue---O157 does not cause illness in animals Zoonotic transmission E. coli O157:H7 Consumption of undercooked meat Deficiently pasteurized dairy products Inadequately washed leafy greens and fruits Unpasteurized drinks including apple juice Direct contact with contaminated animals in petting farms. Exposure to contaminated water from potable drinking sources  Shiga toxin-producing E. coli E. coli O157:H7 STEC is destroyed by thorough cooking of foods until all parts reach a temperature of 70 °C or higher incubation period can range from 3 to 8 days, with a median of 3 to 4 days. Most patients recover within 10 days  Canada Source: PHAC Confirming an E. coli O157 outbreak takes time Food Safety--- part 3 Judd Aiken E. coli O121 E. coli O121 29 cases, 8 hospitalizations Linked to consumption of uncooked flour 6 provinces Alberta, B.C., Newfoundland and Labrador, Ontario, Quebec and Saskatchewan E. coli O121 Pathogenic E. coli strain Similar to O157, linked to Shiga toxin Gastroenteritis (stomach flu) watery diarrhea and vomiting Intestinal bleeding E. coli O121 Raw Flour Fresh and frozen produce Dairy and Beef products Listeriosis Source: CDC Bacteria : Listeria monocytogenes Relatively Rare ~ 1,600 people develop listeriosis each year (U.S.) 94% hospitalization rate 178 people infected with Listeria in Canada/year Listeriosis can be treated with antibiotics High Death Rate 260 deaths/year (U.S.) >50% of cases in elderly (>65 years) Leading cause of death due to food-borne illness (Canada.) Pregnant women 10X more likely to develop listeriosis Miscarriages Canada Can pass bacteria to offspring Source: PHAC Listeriosis: infectious but NOT contagious More common in domestic mammals and poultry Bacteria lives in soils And poorly made silage (in Iceland listeriosis is called “silage sickness”) Prolonged time between exposure and clinical symptoms (incubation period) complicates epidemiological study Listeria monocytogenes widespread in the environment Requires constant focus of food production facilities Campylobacter ~ 1.5 million illnesses each year in the United States Causes: raw or undercooked poultry Canada Or consumption of something that touched it contaminated water contact with animals Raw (unpasteurized) milk. Source: PHAC  Campylobacter: Diagnosis & Treatment Campylobacter jejuni and Campylobacter coli Gram positive bacteria comma shaped Detection of Campylobacter bacteria Stool, body tissue, or fluids. Bacterial culture or DNA test Clinical symptoms Diarrhea (often bloody), fever, and stomach cramps Most patients recover without specific treatment. Drink extra fluids as long as diarrhea lasts. Antibiotics typically not prescribed Exceptions: patients with severely weakened immune systems AIDS, chemotherapy treatment Campylobacter in pets Slide courtesy of Dr. Lynn McMullen  inappropriate contamination cross- improper hand storage and by animal contamination washing temperatures waste. Routes to food contamination Cross-contamination: transfer of bacteria from one source to another Through shared surfaces (e.g. cooking utensils, cutting boards) any items that come into contact with the infected food item and then another. Raw food products which can carry pathogens that are destroyed when cooked but can spread to other items while they are raw. Using separate chopping boards and knives for preparing high-risk foods (raw meat) keeping cooked food away from raw food Improper handwashing Transfer of pathogens to food from infected humans handling the food Exposure to trace amounts of fecal matter on the hands Inappropriate storage/cooking foods at incorrect temperatures Inappropriate storage of foods Refrigeration and freezing prevents bacterial growth keeping raw meats at the bottom of the fridge to ensure drippings do not contact other food Cooking food at incorrect temperatures High temperatures killing off many bacteria, parasites, and viruses. Animal Waste Microbes present in livestock Often healthy livestock During slaughtering Contamination of meat and poultry with contents that originate in animal’s intestines Improper washing of fresh fruits and vegetables. Pathogens in manure Bacteria Campylobacter spp. Salmonella spp. Listeria monocytogenes E. coli O157:H7 E. coli O121 Protozoa Cryptosporidium parvum Giardia lamblia (beaver fever) All Manure can carry pathogens Livestock Sheep, cow, beef, poultry, horse Dog and Cat Bird Rodent Deer Insects Human Factors contributing to Foodborne disease Raw food contamination Fecal material Pathogen containing meats or animal products (eggs /milk) Food from an unsafe source Shellfish (sometimes) Uncooked oysters & clams Inadequate cooking & canning Commercial canning---extremely safe Colonized person handling food Take Home Message* Eating is Risky Business Foods Contain Hazards *credit Dr. Lynn McMullen [email protected]