Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
Hepatitis C wikipedia , lookup
Cross-species transmission wikipedia , lookup
Marburg virus disease wikipedia , lookup
Hepatitis B wikipedia , lookup
Middle East respiratory syndrome wikipedia , lookup
Henipavirus wikipedia , lookup
Trichinosis wikipedia , lookup
Gastroenteritis wikipedia , lookup
Pathogenic Escherichia coli wikipedia , lookup
Lesson 3 What Are Some Important Foodborne Pathogens? 1 How Foodborne Illness Occurs Infection–ingested cells grow in the gastro-intestinal tract Toxin–ingest toxin produced by pathogen 2 Common Symptoms of Foodborne Illness Include Nausea Vomiting Diarrhea Fever Jaundice (in Hepatitis A) Abdominal cramps 3 How Many Pathogen Cells Does It Take? As few as 10, or as many as a million depending on the specific pathogen and other factors 4 There are More than 30 Important Foodborne Pathogens—20 are listed below 5 Bacteria Viruses Parasites Bacillus cereus Campylobacter jejuni Clostridium perfringens Clostridium botulinum Escherichia coli Listeria moncytogenes Salmonella spp. Shigella spp. Staphylococcus aureas Vibrio spp. Yersinia enterocolitica Hepatitis A Norwalk virus group Rotavirus Anisakis spp. Cryptosporidium Cyclospora Giardia lamblia Toxoplasma gondii Trichinella spiralis Fungi - primarily of concern regarding carcinogenic toxin production Activity: Fill-in the Pathogen Use the “Common Foodborne Pathogens” table to find the answers. 6 Pathogens for Study 7 Norovirus Campylobacter jejuni Salmonella spp. Cause the most foodborne illnesses E. coli 0157:H7 Clostridium botulinum Can have severe consequences Activity: Pathogens for Study Five student groups to use Activity Envelops to study: Norovirus Campylobacter jejuni Salmonella spp. E. coli 0157:H7 Clostridium botulinum 8 Norovirus 9 Norovirus Common food sources water, shellfish, food contaminated by infected food handlers Control measures good personal hygiene What happened to the Florida State football team? 10 They were infected with norovirus by the Duke University football team. Song Activity: A Case of Norwalk 11 Oh when the weather got cool I thought I'd treat myself to a cruise But then the Norwalk Virus showed up and had me singing the blues A case of Norwalk Out on the sea In the bathroom of my cabin Is where I'll be A CASE OF NORWALK On my vacation cruise A CASE OF NORWALK Many lunches I'd lose A CASE OF NORWALK People sick everywhere A CASE OF NORWALK Cruisers better beware OF THE NORWALK VIRUS A Case of Norwalk Don't know if it came from the passengers or from the food But I'll tell you this, it can really affect your mood A case of Norwalk Out on the sea In the bathroom of my cabin Is where I'll be 12 A CASE OF NORWALK On my vacation cruise A CASE OF NORWALK Now I'm singing the blues A CASE OF NORWALK Lots of people like me A CASE OF NORWALK Better call CDC ABOUT THE NORWALK VIRUS A Case of Norwalk A case of Norwalk Out on the sea In the bathroom of my cabin Is where I'll be 13 A CASE OF NORWALK On my vacation cruise A CASE OF NORWALK Many lunches I'd lose A CASE OF NORWALK People sick everywhere A CASE OF NORWALK Cruisers better beware OF THE NORWALK VIRUS Campylobacter jejuni 14 Campylobacter jejuni Common food sources Poultry, raw milk, beef, pork Control measures Avoid cross-contamination, cook thoroughly What percentage of retail poultry is contaminated with Campylobacter? 15 60-80% Salmonella spp 16 Salmonella spp Common food sources Poultry, eggs, meat, raw milk, fresh produce Control measures Avoid cross-contamination, cook thoroughly What long-term problems continue to plague Jennifer Thompson as a result of Salmonella infection from ice cream? 17 Arthritis and gastrointestinal tract problems E. coli O157:H7 18 E. coli O157:H7 Some food sources Raw and undercooked ground beef, lettuce, unpasteurized apple juice Control measures Avoid cross-contamination, cook thoroughly (ground beef to 155°F for 15 seconds) What foods were implicated in making people sick at a Boise restaurant in September 1995? 19 Caesar salad and chicken Clostridium botulinum 20 Clostridium botulinum Food sources Improperly home canned low acid food Improperly stored low acid foods Control measures Proper canning; Home canned food may not be used in foodservice Adequate cooling of low acid foods Why did pickled eggs become a source of botulism poisoning? 21 Because the eggs were pierced and held at room temperature. Pathogens that are Cause for Exclusion The Idaho Food Code requires food employees must be excluded from a food service establishment if they are infected with: 22 Salmonella typhi Shigella Escherichia coli—shiga toxin type Hepatitis A virus Understanding Check! For controlling the spread of norovirus infection, what behavior is most important? 23 Understanding Check! Campylobacter, Salmonella, and E. coli 0157:H7 are all found in the gastro-intestinal tract of animals and may be present on raw meat and/or poultry items. What are the most important control factors for avoiding these pathogens? 24 Understanding Check! If a food worker is infected with one of these four pathogens, he/she must not work in a food establishment. What are the 4 serious, infectious pathogens? 25