Download New Mexico Student Nutrition Association

New Mexico Student
Nutrition Association
Salmonella on the Side
Barbara Kitay, REHS
June 18, 2008
Food Recalls
CHARLIE’S PRODUCE
SPOKANE RECALLS CUT
CANTALOUPE PRODUCTS
BECAUSE OF POSSIBLE
HEALTH RISK
Charlie’s Produce of Spokane, WA
is recalling Charlie’s Produce Brand
Cut Cantaloupe Products, because
they have the potential to be
contaminated with Salmonella, an
organism which can cause serious and
sometimes fatal infections in young
children, frail or elderly people, and
others with weakened immune
systems.
WASHINGTON: FSIS issues
public health alert for pork
crackling products due to
possible Salmonella
contamination
19.may.08
USDA Food Safety and Inspection Service
http://www.fsis.usda.gov/News_&_Events/NR_051908_02/index.asp
WASHINGTON -– The U.S. Department of Agriculture’s Food Safety and Inspection
Service (FSIS) is issuing a public health alert for approximately 1,100 pounds of fully
cooked pork crackling products produced at Sofia Chicharones, Inc., a Miami, Fla.,
establishment that may be contaminated with Salmonella.
Tomatoes in New Mexico
The Food and Drug Administration is alerting consumers in New
Mexico and Texas that a salmonellosis outbreak appears to be
linked to consumption of certain types of raw red tomatoes and
products containing raw red tomatoes. The bacteria causing the
illnesses are Salmonella serotype Saintpaul, an uncommon type of
Salmonella.
The specific type and source of tomatoes are under investigation.
However, preliminary data suggest that raw red plum, red Roma,
or round red tomatoes are the cause. At this time, consumers in
New Mexico and Texas should limit their tomato consumption to
tomatoes that have not been implicated in the outbreak. These
include cherry tomatoes, grape tomatoes, tomatoes sold
with the vine still attached, and tomatoes grown at home.
ABSTRACT: Efficacy of pulsed UV-light
for the decontamination of Escherichia
coli O157:H7 and salmonella spp. on
raspberries and strawberries
14.may.08
Journal of Food Science, OnlineEarly Articles
K.L. Bialka, A. Demirci
http://www.blackwell-synergy.com/doi/abs/10.1111/j.1750-3841.2008.00743.x
ABSTRACT: Small fruits are increasingly being implicated in outbreaks of
foodborne illness, and fresh produce is now the 2nd leading cause of food
borne illness in the United States. Conventional methods of decontamination
are not effective, and there is a need to evaluate novel technologies. Pulsed
ultraviolet (UV)-light is one such technology.
What are good bacteria?
Definition –Good bacteria are contained in
foods and naturally occurring in our small
intestines. They promote good health (and
can lift your spirits).
 Examples – Cheese, yogurt, antibiotics
such as Streptomycin.

Buster - the bad bacteria
What are bad bacteria?
Bad bacteria can make you sick. When good
bacteria turn bad, they are referred to as
Pathogens.
Pathogens can readily reproduce in foods
if the conditions are right.
*Buster is hard at work here -
Possible points of contamination
before you receive your products.
Produce/crops – irrigation water that is
contaminated (E. coli, cholera, Salmonella,
Cryptosporidium)
 Infected food handlers (Hepatitis, Shigella,
Salmonella)
 Improper storage (dust/dirt, broken glass,
rodents & insects, temperatures)

Conditions leading to the growth of
bad bacteria after you have
received your food order.
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Potentially hazardous food stored in a temperature zone
between 40 – 140 degrees.
Cross contamination
Lack of hand washing (major cause of
food borne illnesses.)
Working in the food preparation areas when you are ill.
Not utilizing FIFO – First in First out
Not sanitizing your equipment properly
Not following your HACCP Plan
Bulging cans and packaging
It's safe to bite when the temperature
is right
The only way to know food has been
cooked to a safe internal temperature is
to use a food thermometer.
Common Pathogens
Campylobacter
 Clostridium perfringens & botulinum
 E. Coli 0157:H7
 Salmonella
 Staphylococcus
 Streptococcus
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Clostridium botulinum
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FOUND: widely distributed in nature; soil, water, on
plants, and intestinal tracts of animals and fish. Grows
only in little or no oxygen.
TRANSMISSION: bacteria produce a toxin that causes
illness. Improperly canned foods, garlic in oil, vacuumpacked and tightly wrapped food.
SYMPTOMS: Toxin affects the nervous system.
Symptoms usually appear 18 to 36 hours, but can
sometimes appear as few as 4 hours or as many as 8
days after eating; double vision, droopy eyelids, trouble
speaking and swallowing, and difficulty breathing. Fatal
in 3 to 10 days if not treated.
Campylobacter jejuni
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FOUND: intestinal tracts of animals and birds,
raw milk, untreated water, and sewage sludge.
TRANSMISSION: contaminated water, raw
milk, and raw or under-cooked meat,
poultry, or shellfish.
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SYMPTOMS: fever, headache and muscle pain
followed by diarrhea (sometimes bloody),
abdominal pain and nausea that appear 2 to 5
days after eating; may last 7 to 10 days.
Clostridium perfringens
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FOUND: soil, dust, sewage, and intestinal tracts of
animals and humans. Grows only in little or no oxygen.
TRANSMISSION: called "the cafeteria germ" because
many outbreaks result from food left for long periods in
steam tables or at room temperature. Bacteria destroyed
by cooking, but some toxin-producing spores may
survive.
SYMPTOMS: diarrhea and gas pains may appear 8 to 24
hours after eating; usually last about 1 day, but less
severe symptoms may persist for 1 to 2 weeks.
Escherichia coli 0157:H7
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FOUND: intestinal tracts of some mammals, raw
milk, unchlorinated water; one of several strains
of E. coli than can cause human illness.
TRANSMISSION: contaminated water, raw milk,
raw or rare ground beef, unpasteurized apple
juice or cider, uncooked fruits and vegetables;
person-to-person.
SYMPTOMS: diarrhea or bloody diarrhea,
abdominal cramps, nausea, and malaise.
Listeria monocytogenes
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FOUND: intestinal tracts of humans and animals,
raw milk and cheeses; processed meats such a
hot dogs, pathogen can grow slowly at
refrigerator temperatures.
TRANSMISSION: soft cheese, raw milk,
improperly processed ice cream & meat,
and poultry.
SYMPTOMS: fever, chills, headache, backache,
sometimes abdominal pain and diarrhea; can
induce problems in pregnant women.
Salmonella Enteritidis
Found: commonly associated with chickens and
eggs. Infects the ovaries of healthy appearing
hens and contaminants the eggs BEFORE the
shells are formed.
Also can be transmitted from reptiles to humans
 TRANSMISSION: raw or undercooked eggs,
poultry, and meat; raw milk and dairy products;
seafood and food handlers.
SYMPTOMS: stomach pain, diarrhea, nausea,
chills, fever, and headache.
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Staphylococcus
aureaus
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FOUND: on humans (skin, infected cuts, pimples, noses,
and throats).
Knows as “Golden staph” because it’s name translates
into “Golden Cluster Seed”
TRANSMISSION: From people to food through improper
food handling. Multiply rapidly at room temperature to
produce a toxin that causes illness.
SYMPTOMS: severe nausea, abdominal cramps, vomiting,
and diarrhea occur 1 to 6 hours after eating
Shigella (over 30 types)
FOUND: highly infectious disease. Closely
related to E. Coli and Salmonella. Shigella
causes dysentery.
Transmitted by ingestion of contaminated
food or water, or through person-toperson contact.
Most common symptoms are: diarrhea,
fever, nausea, vomiting,
stools may contain blood,
mucus or pus.
Vibrio cholera
An acute diarrheal disease yielding
dehydration in a matter of hours unless
quickly treated.
 Found: Cholera is transmitted from person
to person through ingestion of water
contaminated with cholera usually from
feces or other effluent.
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Vibrio vulnificus
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V. vulnificus can cause disease in those
who eat contaminated seafood or have an
open wound that is exposed to seawater.
Among healthy people, ingestion of V.
vulnificus can cause vomiting, diarrhea,
and abdominal pain.
Food Safety Recalls can be
found on the following
websites

Food Safety Network [[email protected]]
FDA, Recalls, Market withdrawals & safety alerts
http://www.fda.gov/opacom/7alerts.HTML
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USDA – Food Safety and Inspection Service
http://www.fsis.usda.gov/Fsis_recalls/
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Questions
???
Today's Exercise
Form into groups with 5 or 6
in each group
Name your group
 Choose a group leader
 Retrieve a “noise maker” from the box
 Put your hands up when completed
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SUMMARY
A pathogen is any microorganism that is
infectious and causes disease.
You can reduce you chances of getting
sick by doing the following:
•Wash you hands frequently
•Wash fruits and vegetables before
consumption
•Store & cook food at proper
temperatures (<40 or >140 degrees)
•If in doubt, throw it out
Barbara Kitay, REHS
Assistant Director
Student Nutrition Bureau
120 S. Federal Place
#105, Santa Fe
(505) 827-1829
[email protected]