Lecture 12. Food Borne Illness Outbreak Case Study

____ is the discipline of handling, preparing, and storing food in ways to prevent food borne illness

food safety

___ is the effort to protect food from acts of intentional adulteration

food defense

how many people contract foodborne illness each year in the US

48 million

foodborne illness costs ____ annually in health care and related illness

$152 billion

what was found in the WHO global estimates of foodborne illness

cause of 1/3 of death in children under five

what are the common causes of food related issues in the 2017 recalls

1. E coli (O157:H7)

2. pentobarbital

3. listeria monocytogenes

4. presence of glass pieces

goal of a food borne outbreak investigation

stop the spread (implement control and spread)

what would you advise people in the event of a disease onset

contact primary HCP

____ are consequence of growth of microorganism in the body

infection

___ are caused by ingestion of food already contaminated by toxins

intoxications

how does Salmonella cause disease

invade and rapidly multiple in intestinal tissues damaging them

incubation time for microorganisms...

relatively long because it takes time for them to grow (days)

V/d, abdominal cramps, elevated WBC, and fever are associated with...

infection

intoxication is caused by ingestion of food that

already is contaminated by toxins (does not requires ingestion of live bacteria)

Staph aureus is an example of a....

intoxication

speed of illness due to intoxication is

quicker than infection (minutes to hours)

in terms of intoxication C/s

fever is rare

what are the infectious agents for acute enteric infections

1. bacteria

2. viruses

3. parasites

4. toxins

5. poisons

6. miscellaneous