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Section 2
Maintenance of Health Through Good
Nutrition
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Chapter 10
Food-Related Illnesses and Allergies
Copyright © 2003 Delmar Learning, a Thomson Learning company
Objectives
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Identify diseases caused by
contaminated food, their signs, and the
means by which they are spread
List signs of food contamination
State precautions for protecting food
from contamination
Describe allergies and elimination
diets and their uses
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Food-related Illnesses
Pathogens are disease-causing agents.
Pathogens or certain chemicals can
contaminate food.
Bacteria, viruses, molds, worms, and
protozoa are pathogens that can
contaminate food.
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Food-related Illnesses
Chemicals may be a natural component of
specific foods, intentionally added during
production or processing, or accidentally
added through carelessness or pollution.
Food poisoning is a general term for
foodborne illness.
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Food-related Illnesses
When food poisoning develops as a result
of a pathogen’s infecting someone, it is a
foodborne infection.
When it is caused by toxins produced by
the pathogen, it is called food intoxication.
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Food-related Illnesses
Symptoms of food poisoning include
vomiting, diarrhea, headache, and
abdominal cramps.
Many never know they are suffering from
food poisoning and assume they have the
flu.
Young children, elderly or
immunocompromised may become very ill
and even die.
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Bacteria that Cause Foodborne
Illness
Campylobacter
jejuni
Clostridium
botulinum
Clostridium
perfringens
Cyclospora
cayentanensis
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Escherichia coli (E.
coli 0157:H7)
Listeria
monocytogenes
Salmonella
Shigella
Staphylococcus
aureas
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Campylobacter Jejuni
One of the most prevalent causes of
diarrhea.
Found in intestinal tracts of pigs, sheep,
chickens, turkeys, dogs, and cats.
Onset is 2 to 5 days.
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Campylobacter Jejuni
Symptoms include diarrhea, fever,
headache, muscle and abdominal pain, and
nausea.
Transmitted via unpasteurized milk,
contaminated water, and raw or
undercooked meat, poultry and shellfish.
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Clostridium Botulinum
Botulism
Found in soil and water, on plants, and in
the intestinal tracts of animals and fish.
Can be produced in sealed containers such
as cans, jars, and vacuum-packaged foods.
The rarest but most deadly of all food
poisonings.
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Clostridium Botulinum
Onset is 4 to 36 hours after eating.
Symptoms include double vision, speech
difficulties, inability to swallow, and
respiratory paralysis.
Fatality rate in the US is about 65%.
Great care must be taken to prevent
botulism when canning foods at home.
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Clostridium Perfringens
The “cafeteria” or “buffet” germ
Transmitted by eating heavily
contaminated food.
Symptoms include nausea, diarrhea, and
inflammation of the stomach and intestine.
Onset is 6 to 24 hours.
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Cyclospora Cayentanensis
A parasite that causes gastroenteritis.
Transmitted by poor hygiene and
contaminated water.
Symptoms include watery diarrhea,
abdominal cramps, decreased appetite, and
low-grade fever.
Onset is one week.
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Escherichia Coli
Escherichia coli, commonly called “E.
coli,” is a group of bacteria that can cause
illness in humans.
E. coli 0157:H7 is a very infectious strain
of this group.
Found in intestines of some mammals, raw
milk, and contaminated water.
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Escherichia Coli
Transmitted through contaminated water,
unpasteurized milk or apple juice, raw or
rare ground beef products, unwashed fruits
or vegetables, and directly from person to
person.
Onset is 3 to 9 days.
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Escherichia Coli
Symptoms include severe abdominal
cramps, diarrhea that may be watery or
bloody, and nausea.
Complications: hemorrhagic colitis,
hemolytic uremic syndrome in children
Control by careful choice and cooking of
food.
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Listeria Monocytogenes
Bacteria often found in human and animal
intestines, and in milk, leafy vegetables,
and soil.
Transmitted by unpasteurized dairy foods;
leafy, raw vegetables; and processed
meats.
Onset is 12 hours to 8 weeks after
ingestion.
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Listeria Monocytogenes
Symptoms include fatigue, fever, chills,
headache, backache, abdominal pain, and
diarrhea.
To prevent infection, meats and poultry
should be thoroughly cooked and salad
greens carefully washed. Make sure dairy
products are pasteurized.
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Salmonellosis
Salmonella
Found in raw meats, poultry, fish, milk,
and eggs.
Transmitted by eating contaminated food
or by contact with a carrier.
Symptoms include headache, vomiting,
diarrhea, abdominal cramps, and fever.
Onset is 6 to 48 hours.
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Shigella
Typically transmitted by an infected food
handler with poor hand washing.
Cold foods are common carriers.
Onset is 1 to 7 days.
Symptoms include diarrhea, fever, chills,
headache, nausea, and abdominal cramps.
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Staphylococcus Aureus
Found on human skin.
Transmitted by carriers and by eating
foods that contain the toxin these bacteria
create.
Onset is 30 minutes to 8 hours.
Symptoms include vomiting, diarrhea, and
abdominal cramps.
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Stop and Share
You are teaching a class about preventing
food poisoning.
What food preparation safety guidelines
will you discuss?
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Stop and Share
All meats and poultry should be cooked
thoroughly.
Ground beef, veal, and lamb should be
cooked to 160 degrees fahrenheit, and
ground poultry to at least 165 degrees
fahrenheit.
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Stop and Share
Fruits and vegetables should be carefully
washed, and unpasteurized milk, other
dairy products, vegetable and fruit juices
should be avoided.
People with compromised immune
systems should be especially vigilant.
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Stop and Share
Thaw poultry and meats in the refrigerator
or microwave and cook immediately.
Avoid cross-contamination of raw and
cooked foods by carefully cleaning
utensils and counter surfaces that were in
contact with raw food.
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Stop and Share
Do not eat raw or undercooked eggs or
foods that contain them.
Keep hot foods hot and cold foods cold.
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Other Substances that Cause Food
Poisoning
Mold
Trichinella spiralis
Protozoa
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Mold
A type of fungus.
May cause respiratory problems.
Can cause cancer.
Symptoms include abdominal pain,
vomiting, and diarrhea.
Onset is 1 day to several months after
ingestion.
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Trichinella spiralis
A parasitic worm that causes trichinosis.
Transmitted by eating inadequately cooked
pork from infected pigs.
Onset is 24 hours.
Symptoms include abdominal pain,
vomiting, fever, chills, and muscle pain.
Cook all pork to an internal temperature of
at least 170 degrees Fahrenheit.
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Protozoa (Dysentery)
Introduced to food by carriers or
contaminated water.
Symptoms include severe diarrhea that can
occur intermittently.
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Prevention of Foodborne Illnesses
Cleanliness of kitchen and equipment.
Proper hand washing.
Wear gloves if cooking with any hand
wound.
Cover and store foods to prevent microbes
or animals from reaching it.
Cook foods to appropriate temperatures.
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Prevention of Foodborne Illnesses
Limit standing time at temperatures
between 40 and 140 degrees Fahrenheit.
Prevent known carriers from preparing
foods.
Select only packages and jars that were
sealed by the manufacturer.
Avoid bulging cans, foods that look or
smell odd, and foods showing signs of
mold.
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Miscellaneous Food Poisoning
Ingestion of plants or animals that contain
poison (mushrooms, rhubarb leaves, fish
from polluted water)
Cleaning agents
Insecticides
Drugs
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Food Allergies
A food allergy occurs when the immune
system reacts to a food substance, usually
a protein.
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Types of Allergic Reactions
Hay fever
Urticaria
Edema
Headache
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Dermatitis
Nausea
Dizziness
Asthma
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Treatment of Allergies
Removal of allergen
Food diary
Laboratory tests
Elimination diet
Patient education
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Elimination Diet
A limited diet in which only certain foods
are allowed in an attempt to pinpoint the
food allergen causing the reaction.
Additional foods are introduced slowly
until an allergic reaction occurs.
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Common Food Allergens
Milk
Strawberries Chocolate
Wheat
Tomatoes
Soybeans
Corn
Legumes
Pork
Eggs
Tree Nuts
Fish
Citrus fruit
Peanuts
Shellfish
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Teaching Considerations
Avoid microbial contamination of food
supplies at home.
Read food labels.
Ask about ingredients of foods in a
restaurant and at another person’s home.
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Conclusion
Human ignorance or carelessness is
usually the cause of food infection or
poisoning.
There are many safety factors related to
food handling that can prevent
contamination of food.
Most common food allergens are milk,
chocolate, eggs, tomatoes, fish, citrus fruit,
legumes, strawberries, and wheat.
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