Download Foodborne Illness Review

Foodborne Illness Review
St. Michael CHS
What am I going to Learn?
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This is a review of the foodborne illnesses
You will learn the major food illnesses
You will learn the foods involved
You will learn the symptoms of each illness
Botulism
• 12 to 36 hours onset
• Duration 2 hours to
14 days
• muscle weakness
• -eyes, face, chewing,
swallowing, - spread
down body
Bacillus Cereus
• 1-6 hour onset
• Lasts less than one day
• found in soil and in raw, dried
processed foods, such as rice,
noodles, and cereal
• foodborne illnesses occur due to
survival of bacterial endospores improperly cooked.
• severe nausea, vomiting and
diarrhea
Listeria Monocytogenes
• At least 7 days incubation then onset
• causes about 43 percent of the food poisoning
deaths
• found in soil, stream water, sewage, plants,
and food
• fever, muscle aches and occasional
gastrointestinal symptoms such as severe
nausea, vomiting and diarrhea.
Campylobacter
• appears within 3-5 days after exposure
• lasts for 2-5 days---more serious
episodes can last as long as 10 days.
• bacteria can be spread to other people
through food (contaminated meat or
water) and poor hand washing
practices as long as the bacteria are in
the feces.
• bloody, diarrhea, peritonitis…, mostly
including cramps, fever and pain.
Staphylococcus
• starts within 30 minutes to 8 hours
of eating the contaminated food
• lasts about 1 day.
• Symptoms of food-borne Staph don't
come from the bacteria themselves,
but rather from the toxins they
release into foods that are left out at
room temperature.
• toxins are resistant to heating
• severe nausea, vomiting and
diarrhea
Salmonella
• 12-72 hours
• typically go away without
medical treatment.
• kitchen surfaces and can be in
water, soil, animal feces, raw
meats, and eggs.
• affect the intestines, causing
vomiting, fever, and other
symptoms that usually resolve
without medical treatment.
E. Coli
• within 3 to 4 days but can occur up to 10 days later last
from 5 to 10 days
• bad stomach cramps and Vomiting, diarrhea,
sometimes with blood in it
• undercooked ground beef (used for hamburgers)
• vegetables grown in cow manure or washed in
contaminated water
• fruit juice that isn't pasteurized (pasteurization is a
process that uses heat to kill germs)
• E. coli can be passed from person to person, but
serious E. coli infection is more often linked to food
containing the bacteria. The person eats the
contaminated food and gets sick.
Trichinosis
• begins one to two days after ingestion
• two to eight weeks after ingestion.
• muscle pain, fever, and weakness, swelling
around the eyes
• the parasites can pass through the intestinal tract
and other tissues, muscle tissues are where the
majority of them persist.
• undercooked or raw pork and pork products, wild
animals (deer, bear, carnivores – eating raw
meats)
Vibrio V and P
• Symptoms begin around 38 hours after
consumption
• death in many cases - about 50 percent
• seafood – raw oysters, undercooked
oysters.
• fecal-oral route, ingestion of bacteria in raw
or undercooked seafood, usually oysters,
• inflammation of the gastrointestinal tract,
involving both the stomach and the small
intestine and resulting in acute diarrhea
Giardia duodenalis
• Onset 7 - 14 days. Can last 2 - 4 weeks.
• contaminated water, food, or by the faecaloral route, person to person (food handler)
• diarrhea, excessive gas bloating, nausea,
diminished interest in food, possible (but rare)
vomiting which is often violent
• Treatment of drinking water for Giardia
Clostridium Perfringens
• 8 to22 hours after consumption of foods
• illness is usually over within 24 hours but
less severe symptoms may persist in
some individuals for 1 or 2 weeks.
• abdominal cramping and diarrhea;
vomiting and fever
• Spores of the organism persist in soil,
sediments, and areas subject to human
or animal fecal pollution.
• Poorly prepared meat and poultry; gravy
• the disease is heat-labile (dies at 74 °C)