Foodborne Illness

Foodborne Illness

Illness commonly caused by consuming contaminated food, often due to bacteria, viruses, or parasites.

Major Contributors to Foodborne Illness

90% Bacteria, 6% Viruses, 3% Chemicals, and 1% Parasites.

Cross Contamination

Transfer of bacteria from handlers to raw food or from raw food to cooked food during preparation/storage.

Young children and e. Coli

Young children are particularly vulnerable to e. Coli, which can cause long-term health effects.

Clostridium botulinum

A bacterium that produces a neurotoxin; improperly handled, it can have serious health consequences.

Ideal Cooking Temperature Range

The safe temperature range for cooking food, typically between 74 - 100 degrees Celsius.

HACCP

Hazard Analysis and Critical Control Points; a systematic preventive approach to food safety.

Bacterial Infection

The effect of microorganisms on the gut wall, resulting in symptoms like abdominal pain and diarrhea.

Intoxication

Illness caused by consuming food contaminated with toxins produced by bacteria.

Listeria monocytogenes

A gram-positive bacterium that can grow at refrigeration temperatures, leading to severe illness.

Symptoms of Foodborne Illness

Common symptoms include diarrhea, fever, headache, vomiting, and fatigue.

Temperature Abuse

Improper storage of raw or cooked foods that can promote bacterial growth.

Norovirus

A common virus causing gastroenteritis, leading to symptoms like diarrhea and vomiting.

Escherichia coli O157:H7

A specific strain of E. coli that can cause severe gastrointestinal illness and kidney failure.

Clostridium perfringens

A gram-positive, anaerobic bacterium associated with food poisoning, often causing diarrhea.

At-risk populations for foodborne illnesses

Includes infants, the elderly, pregnant women, and individuals with compromised immune systems.

Gram-positive bacteria

Bacteria that retain the purple stain used in testing, indicating a thick cell wall.

Symptoms of Listeriosis

Flu-like symptoms including fever and chills, with severe complications in pregnant women.

Food Sources of Salmonella

Commonly found in chocolate, raw meats, dairy products, and improperly prepared foods.

Mold and Aflatoxin

Aspergillus flavus produces aflatoxin, associated with liver cancer in humans.

Giardia lamblia

A parasite that causes giardiasis, associated with contaminated water sources.

Danger zone for bacterial growth

The temperature range between 4°C and 60°C where bacteria can grow rapidly.

Symptoms of Clostridium botulinum intoxication

Fatigue, headache, dizziness, vision problems, and respiratory paralysis.

Sources of contamination

Can come from environmental factors, food handlers, and raw ingredients.

Gram-negative bacteria

Bacteria that do not retain the purple stain and are often more resistant to antibiotics.

E. coli transmission sources

Includes cattle intestines, contaminated water, and fruits exposed to fecal matter.

Bacterial Morphology: Bacilli

Rod-shaped bacteria, such as Salmonella spp.

Bacterial Intoxication

Illness caused by consuming toxins produced in food, such as those by Staphylococcus aureus.