FAM-L02-Foodborne Threats -(A)-Intro, Epidemiology, Pathogens, & Routes

What are foodborne diseases also known as

Foodborne illnesses or food poisoning

What causes foodborne diseases

Consumption of contaminated food or beverages

What are common contaminants in foodborne diseases

Bacteria, viruses, parasites, chemical or physical agents

What are the potential consequences of foodborne illnesses

Mild gastrointestinal discomfort to severe dehydration, organ failure, or death

How can foodborne outbreaks affect the economy

Healthcare costs, loss of productivity, and damage to food industry reputation

What types of microorganisms cause foodborne illnesses

Bacteria, viruses, and parasites

What are examples of bacterial pathogens in foodborne diseases

Salmonella, Escherichia coli (E. coli), Campylobacter, Listeria monocytogenes

What are examples of viral pathogens in foodborne diseases

Norovirus, Hepatitis A virus

What are examples of parasitic pathogens in foodborne diseases

Giardia, Cryptosporidium

Why is understanding the epidemiology of foodborne diseases important

To assess burden, identify risk factors, and implement preventive measures

How many people fall ill due to foodborne diseases each year according to WHO

600 million

How many deaths occur annually due to foodborne diseases

Approximately 420,000

What do global foodborne illness statistics highlight

The need for preventive interventions

What are common sources of foodborne pathogens

Raw/undercooked meats, unpasteurized dairy, contaminated produce, polluted seafood

What is cross-contamination

Transfer of pathogens from raw to cooked food via shared surfaces or utensils

What is a National Notifiable Disease Surveillance System

A system where healthcare providers report foodborne disease cases to public health authorities

How does laboratory-based surveillance help in foodborne disease control

It identifies pathogens in patient specimens and tracks disease trends

Who collaborates in foodborne outbreak investigations

Public health agencies, healthcare providers, and laboratories

What are the most common pathogens in foodborne illnesses

Bacteria

What are examples of bacterial foodborne pathogens

Salmonella, E. coli, Campylobacter, Listeria monocytogenes

What is the significance of Salmonella enterica

It is a major cause of food poisoning

What are common sources of Salmonella infection

Contaminated poultry, eggs, and unpasteurized dairy products

Are all Escherichia coli (E. coli) strains harmful

No, but certain strains can cause severe illness

What is the significance of E. coli O157:H7

It produces Shiga toxin and can cause hemolytic uremic syndrome (HUS)

What are primary sources of E. coli infection

Contaminated ground beef, raw produce, and unpasteurized dairy products

How can E. coli infection be prevented

Proper cooking of meat and thorough washing of produce

Which bacterium is the leading cause of bacterial gastroenteritis worldwide

Campylobacter jejuni

What are common sources of Campylobacter infection

Undercooked poultry, contaminated water, and unpasteurized milk

Who is most vulnerable to Listeria monocytogenes infection

Pregnant women, newborns, and immunocompromised individuals

What are common sources of Listeria contamination

Contaminated deli meats, soft cheeses, and raw produce

Which virus is highly contagious and a leading cause of acute gastroenteritis

Norovirus

How is norovirus transmitted

Contaminated food, water, and person-to-person contact

Where do norovirus outbreaks commonly occur

Cruise ships and healthcare facilities

What disease can Hepatitis A virus (HAV) cause

Acute liver inflammation

What are common sources of Hepatitis A infection

Shellfish from contaminated waters and food handled by infected individuals

What is Giardia lamblia

A protozoan parasite that causes giardiasis

What are symptoms of giardiasis

Diarrhea, abdominal cramps, and bloating

What is Cryptosporidium spp.

A protozoan parasite causing gastrointestinal illness

How is Cryptosporidium transmitted

Through contaminated water, recreational water facilities, and fecal-contaminated food

What is a primary route of foodborne pathogen transmission

Consumption of contaminated food

How/When can fresh produce become contaminated

During cultivation, harvesting, processing, or distribution

What pathogens are commonly associated with contaminated produce

Salmonella and E. coli

How does red tide increase foodborne illness risk

It can introduce harmful pathogens like Salmonella, E. coli, and marine toxins

What are common causes of food contamination from improper handling

Cross-contamination, temperature abuse, and poor hygiene

What is temperature abuse in food safety

Failure to store or cook food at appropriate temperatures, allowing bacteria to multiply

What are two common ways temperature abuse occurs

Undercooking food and inadequate refrigeration