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Download What Causes Foodborne Illness?
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Keeping Food Safe Chapter 14 What Causes Foodborne Illness? • One out of every six people from foodborne illness each year • Microbes • Beneficial roles • Infectious agent •Pathogen • Noninfectious agent What Causes Foodborne Illness? • Serotypes • Genetic varieties •Not all microbes are harmful •Can cause illness in different ways • Incubation period What Causes Foodborne Illness? • Preformed toxins • Already exists in food when eaten • Staphylococcus aureus (S. aureus) •Common foods •Symptoms •MRSA • Transmission What Causes Foodborne Illness? • Preformed toxins • Clostridium botulinum (C. botulinum) •Food sources •Botulism •Symptoms • Aflatoxin •Aspergillus mold •Food sources •Symptoms What Causes Foodborne Illness? • Enteric (intestinal) toxins • Harmful toxins produced after entering GI • • tract Draw water into intestinal lumen •Diarrhea Incubation periods What Causes Foodborne Illness? • Enteric (intestinal) toxins • Noroviruses •Symptoms • Enterotoxigenic E. coli •Food sources •Traveler’s diarrhea What Causes Foodborne Illness? • Enterohemorrhagic pathogens • Pathogens invade cells of intestine • Salmonella •Food sources •Symptoms •Incubation period • E.coli O157:H7 & E. coli O104:H4 •Food sources •Symptoms What Causes Foodborne Illness? • Parasites • Protozoa •Cyst sacs excreted in feces •Giardia intestinalis • Sources • Parasitic worms •Cysts •Body parts affected •Trichinella What Causes Foodborne Illness? • Prions • Altered protein – secondary structure is • • • disrupted Tissue takes on spongy texture Diseases •Bovine spongiform encephalitis (BSE) •Creutzfeldt-Jakob disease •Variant Creutzfeldt-Jakob disease Public policy What Noninfectious Substances Cause Foodborne Illness? • Algal toxins • Shellfish poisoning •Marine toxin •Hot-cold inversion •Red tide • Brevetoxin What Noninfectious Substances Cause Foodborne Illness? • Agencies involved in oversight • Pesticides • DDT • Herbicides • Antibiotics • Hormones • bST What Noninfectious Substances Cause Foodborne Illness? • Food allergies and sensitivities • Monosodium glutamate (MSG) • Sulfite compounds •Food sources •Reading food labels • Common food allergens What Noninfectious Substances Cause Foodborne Illness? • New food safety concerns • Acrylamide •Food packaging materials •Starchy foods exposed to high • • temperatures Melamine Bisphenol A (BPA) FDA warnings Methods to decrease exposure • • How Do Food Manufacturers Prevent Contamination? • Cross contamination • Handling and sanitation • Food production • Preservation • Drying, salting, smoking, and fermentation How Do Food Manufacturers Prevent Contamination? • Packaging • Heat treatment •Cooking • Danger zone •Canning •Pasteurizing • Brief exposure to high temperatures • Typical foods pasteurized • Effective against several pathogens Guidelines for Cooking, Serving, and Reheating Foods How Do Food Manufacturers Prevent Contamination? • Packaging • Cold treatment •Refrigeration •Freezing • Irradiation • Approved foods • Radura symbol What Steps Can You Take to Reduce Foodborne Illness? • Consumer advisory bulletin • FightBac! Campaign • Clean •Hands, equipment, foods • Separate • Cook •Internal temperature • Chill • Eating out FightBac! What Steps Can You Take to Reduce Foodborne Illness while Traveling? • Drink only purified or treated water • Sealed cap • Boiling water • Avoid or carefully wash fruits & vegetables • Traveling in areas with variant CreutzfeldtJakob disease • Avoid beef and beef products What Steps Can You Take to Reduce Foodborne Illness while Traveling? • Food biosecurity • Public Health Security and Bioterrorism • Preparedness and Response Act – 2002 Threats to food supply • Bioterrorism • Changes in production & distribution •Origins of foods on food labels
