Food Contaminants2

Bacteria

• More than 90% of foodborne illnesses are caused by bacteria, but only 4% or identified bacteria are pathogenic.

• The remaining 96% are benign or harmless.

• are one-celled microorganisms abundant in the air, soil, water, and/or organic matter (bodies or plants and animals).

• Pathogenic - means causing or capable of causing disease

• Some bacteria are actually helpful when used to produce foods such as cheese, yoghurt, soy sauce, butter, sour cream, buttermilk cured meats, and sourdough bread, as well as fermented food such as

  pickles, beer, and sauerkraut.

• Pathogenic

- means causing or capable of causing disease

Pathogenic Bacteria Cause Three Types of Foodborne Illness

• Infection

• Food Intoxication

• Toxin-Mediated Infection

Infection

an illness resulting from ingestion of food containing large numbers of living bacteria or other microorganisms

Food Intoxication

an illness resulting from ingestion of food containing a toxin

Toxin-Mediated Infection

Infection - type of illness occurs when bacteria enter the intestinal tract and then start to produce toxin while inside the intestines

Campylobacter Jejuni

• is a major cause of foodborne infection. It requires a very strict amount of air for growth. As microaerophile, it can tolerate 3-6% oxygen for growth

• Type of illness - Bacterial infection

• Symptoms Onset
  Watery, bloody diarrhea (2-5 days)

• Common Foods

• Raw chicken, raw milk, raw meat

• Prevention - Properly handle and cook foods; avoid cross contamination

Molds

Aflatoxin is a carcinogenic toxin made by the (blank) Aspergillus flavus, the most potent liver carcinogen known. Commonly found in peanuts and grains; also known to be associated with corn, cottonseed, Brazil nuts, pistachios, spices, figs, and dried coconut.

Patulin

toxin produced by both Aspergillus and Penicillium that can contaminate fruits and cereals.

Fumonisins

produced by Fusarium verticillioides and F. proliferatum and are associated with corn.

Viruses

one of nature's simplest organisms. Unlike bacteria, a virus needs a living host cell in order to multiply. All foodborne (blank) are transmitted via the oral-fecal route. that is, from contaminated feces to the mouth. They may be passed from person to person or through carriers such as flies, soiled diapers, water, and food.

Hepatitis A

• Foodborne virus that has been associated with many foodborne infections. It causes a liver disease called infectious hepatitis A.

• Type of illness - Viral infection

• Symptoms Onset
  v Fever, nausea, vomiting, abdominal pain, fatigue, swelling of the liver, jaundice (10-50 days)

• Common Foods
  Foods that are prepared with human contact; contaminated water

• Prevention -Wash hands and practice good personal hygiene; avoid raw seafood

Norovirus or Norwalk Virus

• another common foodborne virus that has been associated with many foodborne infections.

• Type of illness - Viral Infection

• Symptoms Onset
  Vomiting, diarrhea, abdominal pain, headache, low grade fever; onset 24-
  48 hrs.

• Common Foods
  Sewage contaminated water, contaminated salad ingredient, raw clams, oysters and infected food workers

• Prevention - Use potable water; cook all shellfish; handle food properly, meet time, temperature guidelines for PHF

Parasites

• organisms that lives on or within another organism at the expense of the host without any useful return.

• It needs a host to survive.

Anisakis Spp

• are nematodes(roundworms) associated with foodborne infection from fish. The worms are about1-1/2 inches long and a diameter of a human hair. They are beige, ivory, white, gray, brown,or pink. Other names for this parasite are "cod worm" and "herring worm"

• Type of illness - Parasite Infection

• Symptoms Onset
  /Coughing, vomiting onset 1hour-2weeks

• Common Foods
  vRaw or undercooked seafood; especially bottom feeding fish

• Prevention - Cook fish to the proper temperature hroughout; freeze to meet FDA Food code specifications

Toxoplasma gondii

• Common in warm blooded animals including cats, rats, mice, pigs. cow, sheep, chickens, and birds

• Type of illness - Parasitic infection

• Symptoms Onset
  -Mild cases of the disease involve swollen lymph glands, fever, headache, and muscle aches. Severe cases may result in damage to the eye or brain (10-13 days)

• Common Foods
  -Raw meats, raw vegetables and fruit

• Prevention - Good sanitation, reputable supplier and proper cooking.

Chemical Hazards

• include any chemical substance hazardous to health.

• Harmful chemicals can come from additives (unintentional), plant toxins, animal toxins, or certain metals.

• Human error is usually responsible for these hazards, especially when they involve kitchen cleaning supplies, such as bleach, soaps, and solvents.

Ciguatoxin

• The toxin is found in tiny, free swimming sea creatures called algae which live among certain coral reefs

• Type of illness - Fish toxin originating from toxic algae of tropical waters

• Symptoms Onset

• Vertigo, hot/ cold flashes, diarrhea, vomiting (15min- 24 hrs.)

• Common Foods

• Marine finfish including grouper, barracuda, snapper, jack, mackerel, triggerfish, reef fish

• Prevention - Purchase fish from a reputable supplier; cooking WILL NOT inactivate the toxin

Food Allergens

• causes a person's immune system to "overreact"

• Type of illness - An allergic reaction usually involving the skin, mouth, digestive tract, or airways

• Symptoms Onset
  v Skin- hives, rashes, and itching, Mouth- swelling and itching of the lips and tongue, Digestive tract- vomiting and diarrhea, Airways- difficulty breathing, wheezing

• Common Foods
  Foods that contain: milk, eggs, wheat, nuts, and peanuts, fish and shellfish

• Prevention -Packaged and prepared foods must be properly labeled if they contain common food allergens so that sensitive people can avoid it

Staphylococcus Aureus

• Facultative anaerobic bacteria that produces a heat stable toxin as it grows on foods. Grow well when alone.

• Type of illness - Bacterial intoxication

• Symptoms Onset
  /Nausea, vomiting, abdominal cramps, headaches (2-6hrs.)

• Common Foods
  Foods that are prepared with human contact, cooked or processed foods

• Prevention - Wash hands and practice good the foxil hygiene. Cooking WILL NOT inactivate

Salmonella Spp

Facultative anaerobic, found in the intestinal tract of humans and warm-blooded animals.

• Type of illness

-Bacterial Infection

• symptoms Onset

-Nausea, fever, vomiting, abdominal cramps, diarrhea (6-48hrs.)

-Common Foods

-Raw meats, raw poultry, eggs, milk, dairy products.

• Prevention

-Properly cook foods; avoid cross contamination.

Shigella Spp.

Facultative anaerobic, found in the intestines and teces or numans and warm blooded animals, Ine bacterium produces a toxin that reverses the absorption of water back into the body.

• Type ol illness

Bacterial Infection

• Symptoms Onset
  -Bacillary dysentery, diarrhea, fever, abdominal cramps, dehydration, (1-7 days)

• Common Foods

-Foods that are prepared with human contact: salads, raw vegetables, milk, dally products, raw poultry, non potable water, ready to eat meat.

• Prevention

-Wash Hands and Practice Good Personal Hygiene; properly cook foods.

Vibrio Spp.

Vibrio cholera, parahaemolyticus, vulnificus... all these three are very resistant to salt and are common in seafood.

• Type of illness
  -Bacterial Infection

• Symptoms Onset
  -Headache, vomiting, fever, chills, diarrhea, vomiting, severe electrolyte loss, gastroenteritis

• Common Foods
  -Raw or improperly cooked fish and shellfish

• Prevention
  Practice good sanitation; properly cook foods; avoid serving raw seafood.

Hepatitis B

• Is an infectious inflammatory illness of the liver caused by the (Blank) virus (HBV) that affects hominoidea, including humans. Originally known as "Serum hepatitis"

• The virus is transmitted by exposure to infectious blood or body fluids such as semen and vaginal fluids, while viral DNA has been detected in the saliva, tears, and urine of chronic carriers.

• The acute illness causes liver inflammation, rarely death. vomiting, jaundice, rarely death. Chronic hepatitis B may eventually cause cirrhosis and liver cancer, a disease with poor response to all but few current therapies.

• The infection is preventable by vaccination.

Hepatitis C

• An infectious disease affecting primarily the liver, caused by the (BLANK)

• The infection is often asymptomatic, but chronic infection can lead to scarring of the liver and ultimately to cirrhosis. which is generally apparent after many years.

• In some cases, those with cirrhosis will go on to develop liver failure, liver cancer or life-threatening esophageal and gastric varices

• Spread primarily by blood-to-blood contact associated with intravenous drug use, poorly sterilized medical equipment and ransfusions

• As of yet, no vaccine protects against contracting Hepatitis C but it can be treated with antiviral medications

Rotavirus

• is a leading cause of severe diarrhea among infants and children.

Type of illness

-Viral Infection

• Symptoms Onset

- Vomiting, diarrhea, low grade fever; 1- 3 days onset; 4-8 days.

• Common Foods

-Sewage contaminated water, contaminated salad ingredients, raw seafood

• Prevention

- Good Personal Hygiene and Handwashing; Proper Food Handling Practices