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Food Borne Illness
Mrs. Papazoglou
E-Coli
E. coli is the name of a type of bacteria that lives in your
intestines and in the intestines of animals. Although most
types of E. coli are harmless, some types can make you
sick.
The worst type of E. coli, known as E. coli O157:H7,
causes bloody diarrhea and can sometimes cause kidney
failure and even death. E. coli O157:H7 makes a toxin
called Shiga toxin and is known as a Shiga toxin-producing
E. coli (STEC). There are many other types of STEC, and
some can make you just as sick as E. coli O157:H7.
E-Coli
Sources
• Contaminated food, especially undercooked ground beef, unpasteurized (raw) milk
and juice, soft cheeses made from raw milk, and raw fruits and vegetables (such as
sprouts)
• Contaminated water, including drinking untreated water and swimming in
contaminated water
• Animals and their environment: particularly cows, sheep, and goats. If you don’t
wash your hands carefully after touching an animal or its environment, you could
get an E. coli infection
• Feces of infected people
• Incubation Period 1-10 days
Symptoms
• Severe diarrhea that is often bloody, severe abdominal pain, and vomiting. Usually,
little or no fever is present. .
Duration of Illness
• 5-10 days. Most people will be better in 6-8 days.
Hepatitus A
• Hepatitis A is a liver disease caused by the
hepatitis A virus. The disease is spread primarily
through food or water contaminated by stool
from an infected person.
• Hepatitis A is one of the few foodborne or
waterborne illnesses that can be prevented by
vaccination. Vaccination is recommended for all
children age 12 months and older, for travelers to
certain countries, and for people at high risk for
infection with the virus.
Hepatitus A
• Sources Raw or undercooked shellfish from
contaminated waters, raw produce, contaminated
drinking water, uncooked foods and cooked foods that
are not reheated after contact with an infected food
handler
• Incubation Period 28 days average (ranges from 15
to 50 days)
• SymptomsDiarrhea, dark urine, jaundice, fever,
headache, nausea, abdominal pain, and loss of
appetite
• Duration of Illness Variable, from 2 weeks to 3
months
Botulism
• Botulism is a rare but serious illness caused by
a bacterium which occurs in soil. It produces a
toxin that affects your nerves. Foodborne
botulism comes from eating foods
contaminated with the toxin.
Botulism
Sources
• Infants: Honey, home-canned vegetables and fruits, corn syrup
• Children and adults: Home-canned foods with a low acid content,
improperly canned commercial foods, home-canned or fermented fish,
herb-infused oils, baked potatoes in aluminum foil, cheese sauce, bottled
garlic, foods held warm for extended periods of time
Incubation Period
• Infants: 3-30 days
• Children and adults: 12-72 hours
Symptoms
• Infants: Lethargy, weakness, poor feeding, constipation, poor head
control, poor gag and sucking reflex
• Children and adults: Double vision, blurred vision, drooping eyelids,
slurred speech, difficulty swallowing, dry mouth and muscle weakness
Taxoplasmosis
• Toxoplasmosis
• Toxoplasma gondiiToxoplasmosis is a disease caused by the
parasite Toxoplasma gondii. More than 60 million people in
the United States have the parasite. Most of them don't get
sick. But the parasite causes serious problems for some
people. These include people with weak immune systems
and babies whose mothers become infected for the first
time during pregnancy.
• The toxoplasma parasite lives in the flesh of many animals,
from mice to cattle, and infects other animals that eat
them, like cats and humans. The parasite is killed by
cooking and pasteurization.
Taxoplasmosis
• Contaminated meat that is raw or not well cooked
• Utensils or cutting boards after they've had contact
with raw meat
• Feces from an infected cat
• Contaminated water
• An organ transplant or blood transfusion from an
infected person
• Incubation Period
• Approximately 1-3 weeks
Taxoplasmosis
Symptoms
Symptoms in otherwise healthy people include:
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Enlarged lymph nodes in the head and neck
Headache
Mild illness with fever
Muscle pain
Sore throat
In rare cases, eye disease with visual loss can occur
Symptoms in people with weakened immune systems may be severe. These symptoms include:
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Confusion
Fever
Headache
Blurred vision
Seizures
Listeria
• Listeria is the name of a bacteria found in soil and
water and some animals, including poultry and
cattle. It can be present in raw milk and foods
made from raw milk. It can also live in food
processing plants and contaminate a variety of
processed meats.
• Listeria is unlike many other germs because it can
grow even in the cold temperature of the
refrigerator. Listeria is killed by cooking and
pasteurization.
Listeria
Where do we get it?
• Ready-to-eat deli meats and hot dogs
• Refrigerated pâtés or meat spreads
• Unpasteurized (raw) milk and dairy products
• Soft cheese made with unpasteurized milk, such as queso
fresco, Feta, Brie, Camembert
• Refrigerated smoked seafood
• Raw sprouts
• Incubation Period 3-70 days
Symptoms
Fever, stiff neck, confusion, weakness, vomiting, sometimes
preceded by diarrhea
Norovirus
• Noroviruses are the most common cause of acute
gastroenteritis (infection of the
• stomach and intestines) in the United States. Norovirus
illness spreads easily and is often called stomach flu or
viral gastroenteritis,
• People who are infected can spread it directly to other
people, or can contaminate food or drinks they prepare
for other people.
• The virus can also survive on surfaces that have been
contaminated with the virus or be spread through
contact with an infected person.
Norovirus
• Produce, shellfish, ready-to-eat foods touched by
infected food workers (salads, sandwiches, ice,
cookies, fruit), or any other foods contaminated
with vomit or feces from an infected person
• Incubation Period 12-48 hours
• Symptoms Diarrhea, vomiting, nausea,and
stomach pain. Diarrhea tends to be watery and
non-bloody. Diarrhea is more common in adults
and vomiting is more common in children
Salmonella
• Salmonella, the name of a group of bacteria, is
one of the most common causes of food
poisoning in the United States.
• Usually, symptoms last 4-7 days and most people
get better without treatment.
• But, Salmonella can cause more serious illness in
older adults, infants, and persons with chronic
diseases.
• Salmonella is killed by cooking and
pasteurization.
Salmonella
Food:
Contaminated eggs, poultry, meat, unpasteurized milk or
juice, cheese, contaminated raw fruits and vegetables
(alfalfa sprouts, melons), spices, and nuts
Animals and their environment: Particularly reptiles
(snakes, turtles, lizards), amphibians (frogs), birds (baby
chicks) and pet food and treats.
Incubation Period 12-72 hours
Symptoms Diarrhea, fever, abdominal cramps, vomiting
Duration of Illness 4-7 days
Shigella
Shigellosis is an infectious disease caused by Shigella. The
Shigella germ is a family of bacteria that can cause diarrhea in
humans.
People with shigellosis shed the bacteria in their feces. The
bacteria can spread from an infected person to contaminate
water or food, or directly to another person. Getting just a
little bit of the Shigella bacteria into your mouth is enough to
cause symptoms.
The illness is most commonly seen in child-care settings and
schools.
Shigellosis is a cause of traveler’s diarrhea, from contaminated
food and water in developing countries.
Shigella
• Contaminated food or water, or contact with an
infected person.
• Foods most often associated with Shigella outbreaks
are salads and sandwiches that involve a lot of hand
contact in their preparation, and raw vegetables
contaminated in the field.
• Incubation Period 1 -7 days (usually 1-3 days)
• Symptoms
• Sudden abdominal cramping, fever, diarrhea that may
be bloody or contains mucus, nausea and vomiting
• Duration of Illness 2-7 days
Staphylococcus
• Staphylococcus aureus (or Staph aureus) is a type of bacteria
commonly found on the skin and hair as well as in the noses and
throats of people and animals. These bacteria are present in up to
25 percent of healthy people and are even more common among
those with skin, eye, nose, or throat infections.
• Staphylococcus can cause food poisoning when a food handler
contaminates food and then the food is not properly refrigerated.
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Other sources of food contamination include the equipment and
surfaces on which food is prepared. These bacteria multiply quickly
at room temperature to produce a toxin that causes illness.
• Staphylococcus is killed by cooking and pasteurization.
Staphylococcus
Foods that are made with hand contact and require no additional
cooking, such as:
• Salads, such as ham, egg, tuna, chicken, potato, and macaroni
• Bakery products, such as cream-filled pastries, cream pies, and
chocolate éclairs
• Sandwiches
• Other sources include milk and dairy products, as well as meat,
poultry, eggs, and related products.
• Incubation Period 1-6 hours
• Symptoms Nausea, vomiting, diarrhea, loss of appetite, severe
abdominal cramps, mild fever
• Duration of Illness 24-48 hours
Vibrio Bacteria Infections
Vibrio vulnificus (V. vulnificus) and Vibrio parahaemolyticus (V.
parahaemolyticus) are bacteria that occur naturally in warm coastal areas,
such as the Gulf of Mexico. These bacteria are found in higher concentrations
in the summer months when water gets warmer.
• Vibrios typically cause disease in people who eat contaminated seafood.
V. parahaemolyticus typically causes non-bloody diarrhea.
• In persons with liver disease, cancer, or another immune-compromising
condition,
V. vulnificus typically infects the bloodstream, causing a life-threatening
illness. About half of V. vulnificus bloodstream infections are fatal, and death
can occur within two days. In addition to transmission by raw shellfish, V.
vulnificus can enter the body via a wound that is exposed to warm seawater.
Vibrio Infections
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Raw or undercooked shellfish, particularly raw oysters
Incubation Period
V. vulnificus: 1-7 days
V. parahaemolyticus: 2-48 hours
Symptoms
In healthy individuals: Diarrhea, vomiting, abdominal
pain
• In high-risk individuals: Sudden chills, fever, shock, skin
lesions
• Duration of Illness 2-8 days
Parasites
• Parasites are organisms that derive nourishment and protection
from other living organisms known as hosts. Many of these
organisms can be transmitted by water, soil, or person-to-person
contact.
• Parasites range in size from tiny, single-celled organisms to worms
visible to the naked eye.
• In the United States, the most common foodborne parasites are
protozoa, roundworms, and tapeworms. The foodborne parasite
that causes the most hospitalizations and deaths in this country is
Toxoplasma gondii, which causes toxoplasmosis.
Parasites
Giardiasis
Cryptosporidium parvum
Cyclospora cayetanensis
Toxoplasma gondii
Trichinella spiralis
Taenia saginata/Taenia solium (Tapeworms)
cysticercosis
Allergens
• Allergens such as nuts.
• Food allergy is an abnormal response to a food triggered by
your body's immune system. Allergic reactions to food can
sometimes cause serious illness and death. The foods that
most often trigger allergic reactions are:
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Fish and shellfish, such as shrimp, lobster and crab
Peanuts
Tree nuts, such as walnuts
Eggs
Molds, Toxins, & Contaminants
Most food poisoning is caused by bacteria, viruses,
and parasites rather than toxic substances in the
food.
But, some cases of food poisoning can be linked to
either natural toxins (such as those in some
mushrooms and pufferfish) or chemical toxins (such
as pesticides or melamine).
While some molds are desirable in foods (such as
blue cheese), other molds can produce toxins that
cause illness.
Assignment
• Work with a partner and answer the following
questions for each of the food borne illnesses.
• Use your Ipads to search Foodsafety.gov for
the information.
• What is the duration?
• What do I do?
• How do I prevent it?
Finally
Individually please pick one of the Food Borne
Illness’ and make a Public Safety Poster
explaining ;
• What it is • How you get it • What the symptoms and duration of the
illness is • What to do if you get sick -