Foodborne illnesses Flashcards
Food safety
Scientific discipline describing the handling, preparation and storage of food in ways which prevent food borne illnesses
Classification of microorganisms
Beneficial
Spoilage
Pathogenic
Foodborne illness
Is the result of ingesting pathogenic microorganisms or their toxins
Collective term for two types of illness
- food infection
- toxin-mediated infections
Food infections
Occur when one ingests food containing
pathogenic microorganisms which
grow in the intestinal tract and result in
illness
Food intoxications
Occur when one eats food containing toxins which cause the illness
Food infections caused by
o Salmonella spp.
o Listeria monocytogenes
o Campylobacter jejuni
Food intoxications caused by
o Staphylococcus aureus
o Clostridium botulinum
o Bacillus cereus
o Clostridium perfringens
Toxin mediated infections
Occur when one eats food containing
harmful bacteria and while in the intestinal
tract, the bacteria produce toxins which
cause the illness
Toxin mediated infection caused by
– Shigella spp.
– Shiga toxin-producing
Escherichia coli
Vulnerable population
o senior citizens
o pregnant women
o young children
o Immunocompromised persons
Food borne illness are caused by
o time-temperature abuse
o cross-contamination
o improper cooking or handling procedures
o contamination after cooking
Food borne illness are caused by
o time-temperature abuse
o cross-contamination
o improper cooking or handling procedures
o contamination after cooking
Temperature Danger Zone (TDZ)
between 40°F (4°C) and 140°F (60°C)
Perfringens Food Poisoning
Clostridium perfringens, bacteria
8 - 24
Cooked meat, poultry and fish held at non refrigerated temperatures for long periods of time
Salmonellosis
Salmonella
12 to 24 hours
Insufficiently cooked or reheated meat, poultry and eggs
Listeriosis
Listeria monocytogenes
Unknown, approx. 4 days to 3 weeks
Ready-to-eat deli meats and hot dogs, unpasteurized milk and dairy
Trichinosis
Trichinella spiralis, a worm
2 to 28 days
Improperly cooked pork and products contacting pork
Hemolytic Uremic Syndrome
E. coli
3 to 4 days
possible complications from hemolytic uremic syndrome, occurs when toxic
substances produced by E.coli destroy red blood cells and injure the kidney
Contaminated food and water, undercooked meat, raw fruits and vegetables, unpasteurized milk
Campylobacteriosis
Campylobacter jejuni
2 to 5 days
Diarrhea, possibly bloody, abdominal cramps;
fever; vomiting
Raw and undercooked poultry: unpasteurzied milk
Toxoplasmosis
Toxoplasma gondii, parasite
1 - 3 weeks
Enlarged lymph nodes; headache; muscle
aches; sore throat; fever; blurred vision
Raw or contaminated meats, exposure to cat feces
Anisakiasis
Causative agent: anisakis simplex, parasite
Onset 1 hrs - 2 weeks
Tingling of the throat; extraction of the
worm from the body through coughing;
Raw or undercooked fish
Yersinosis
Causative agent: Yersina
Time of onset: 4 - 7 days
Fever; abdominal pain; bloody diarrhea
raw pork, contaminated water
Botulism
Causative agent: Clostridium botulinum
Time of onset: 12 - 72 hours
headache; dryness of skin;constipation; impaired swallowing, speaking, respiration and coordination; dizziness; double vision
Home canned foods & honey
Staphylococcal food infection
Causative agent: Enterotoxin produced by bacteria staphylococcal aureus
Time of onset: 12 - 48 hours
Salads, milk, meat, poultry
HACCP principles
– conduct a hazard analysis
– identify critical control points (CCPs)
– establish critical limits for each critical control point
– establish critical control point monitoring requirements
– establish corrective actions
– establish record keeping procedures
– establish procedures for verifying the HACCP system is working as intended
Irradiation
• Destroys pathogenic and spoilage bacteria in food
Involves exposing food to a source of ionizing energy
– gamma rays
– machine generated electrons
– x-rays
