Foodborne Pathogens

Top five foodborne pathogens

1. Norovirus

2. Salmonella

3. Clostridium perfringens

4. Campylobacter jejuni

5. Staphylococcus aureus

Top five most costly

1. Salmonella (1 M; $17B)

2. Campylobacter spp. (845,000; $11B)

3. Toxoplasma gondii (86,000; $5B)

4. Listeria monocytogenes (1,500; $3B)

5. Norovirus (5 M; $2B)

Cost

• cost is a function of how common the foodborne illness is and how serious it is

• cost associated is related to death and economic burden (medical costs, productivity loss)

Costliest virus and parasite

Virus: Norovirus

Parasite: Toxoplasmosa

bacteria

• need 6 things to grow (FATTOM)

• ideal conditions —> bacteria replicates every 20 minutes

• some can survive harsh conditions and then flourish once ideal temperature is reached

1. salmonella spp.

2. salmonella typhi

3. campylobacter jejuni

4. shigella spp.

5. vibrio vulnificus and vibrio parahaemolyticus

6. listeria monocytogenes

7. bacillus cereus

8. cronobacter sakazakii

9. yersinia enterocolitica

10. clostridium perfringes

11. staphylococcus aureus

12. clostridium botulinum

13. E. coli STEC

14. E. coli ETEC

15. streptococcus

Salmonella spp.

• lives in intestines of humans and animals

• can shed in the feces weeks after its resolved

• preventative measures

  • prevent cross-contamination

  • cook poultry and eggs to min temp

  • exclude food handlers with salmonellosis

• symptoms

  • diarrhea, vomiting, fever, stomach cramping

• time to onset: 6 hours to 6 days

• can last 4 to 7 days, can be heterogenous

• can develop reactive arthritis

• commonly associated foods

  • poultry, eggs, dairy, produce contaminated

Salmonella typhi

• transmitted from human-to-human

• ppl can be asymptomatic

• can develop typhoid fever

• can continue to shed bacteria in bodily fluids after treatment

• preventative measures

  • exclude ppl diagnosed, washing hands, cooking food to min temp, prevent cross-contamination

• symptoms

  • high fever, weakness, stomach pains, headache, loss of appetite and rash

• time to onset is 6 to 30 days

• symptoms can last up to a month if untreated

• commonly associated foods

  • ready-to-eat foods

  • beverages

  • contaminated water

  • shellfish from contaminated water

Campylobacter jejuni

• most common bacterial diarrheal illness in US

• farm animals infect other animals during slaughter as they carry it in intestines and organs

• raw/undercooked produce is the most common way

• preventative measures

  • cooking food to min temp, prevent cross-contamination btwn poultry and read to eat food, control time and temp

• symptoms

  • watery or bloody diarrhea, stomach cramping, fever, vomiting and headaches

• time to onset is 2 to 5 days

• symptoms last 1 week

• complications: IBS, Guillain-Barre syndrome, arthritis

• commonly associated foods

  • poultry (raw/undercooked), contaminated water, unpasteurized dairy, meats and stews and gravies

Shigella spp.

• results in shigellosis

• shed in the feces of infected ppl

• flies can transfer bacteria from feces to food

• preventative measures

  • exclude infected and those with diarrhea

  • control flies, practice personal hygiene

• time to onset is 1 to 2 days

• symptoms last 1 week

• commonly associated foods

  • poultry (raw/undercooked), contaminated water, unpasteurized dairy, meats, stews, gravies

Vibrio

• found in contaminated waters where shellfish are harvested

• proliferated rapidly in temp danger zone —> infection is more common in warmer summer months

• can lead to primary septicemia in ppl with chronic illness

• preventative measures

  • purchase from reputable source, cook shellfish to min temp

• symptoms

  • watery diarrhea, vomiting, stomach cramps, nausea, low-grade fever and chills

• time to onset is within 24 hours of exposure

• lasts 3 days

• commonly associated foods

  • oysters harvested from contaminated waters

Listeria monocytogenes

• grows in cool, moist env (fridge temps)

• can cause listeriosis

• pregnant women of particular concern

  • discouraged from deli meat, soft cheeses, hot dogs

• preventative measures

  • throw away expired products, cook raw meats to min temp, pasteurization, prevent cross-contamination, maintain time and temp control

• symptoms for preggos

  • fever, fatigue, muscle aches

• symptoms

  • stiff neck, loss of balance