• Commonly found in all reptile species
• – Human infections from poultry, cattle, sheep and pigs
• – 5 million cases of food poisoning every year
• –In humans, symptoms develop within 6-72 hours
• Diarrhea, fever, cramping, bloating, vomiting
• Symptoms last about a week
• Campylobacter coli & Campylobacter fetus
• Present in milk, meat of beef animal
• Also present in eggs of poultry.
• Undercooked food is the problem
• Incubation period 1-10 days
• Fever, Gastroenteritis, abdominal pain, cramps, diarrhea, vomiting
• Can last up to 10 days
• Complications; septicemia, arthritis.
• most strains are harmless and live in the intestines of healthy humans and animals.
• this strain produces a powerful toxin and can cause severe illness.
• It was first recognized as a cause of illness in 1982 during an outbreak of severe
bloody diarrhea; the outbreak was traced to contaminated hamburgers.
• eating undercooked ground beef.
• Meat can become contaminated during slaughter, and organisms can be thoroughly
mixed into beef when itis ground. Bacteria present on the cow's udders or on
equipment may get into raw milk.
• 0157:H7 strain is basically responsible
• Complication may be ‘Hemolytic Uremic Syndrome’
• Multiplies in cooked meat
• Produce Toxins
• Incubation period 3-4 days
• Heat Resistant toxins
• Symptoms disappear in 24 hrs
• Acute painful Gastroenteritis, mesenteric adenitis, arthritis, acute
• Fish and Poultry
• Fecal oral transmission
• Incubation period 2-6 days.
• Ingestion of contaminated meat.
• 95% in human are cutaneous
anthrax infection cases
• Incubation period 1-5 days
• Small, pruritic non-painful papules,
• 20% mortality
• Also called ingestion anthrax
• 100 % fatal
• Hemorrhagic ascites, abdominal pain
• Transmitted by ingestion of contaminated meat.
• Spores affect meat
• Toxins are produced.
• Incubation period 8-24 hrs
• Fever, gastroenteritis
• Saprophytic, can’t produce disease.
• Heat resistant toxins are produced
• Sever constipation, neurological signs, paralysis, muscular weakness.
• Undercooked food.
• 10 μg toxin can kill an adult person
• It’s a global concern of the antibiotic resistance of major foodborne pathogens
Salmonella Typhimurium DT 104
E. coli O157:H7
Staphylococcus aureus (MRSA)
• Herbivores are intermediate hosts.
• Human may be intermediate or final host.
• Signs intermediate host:
Cysts in liver, enlarged liver, abdominal pain, fever, anemia, jaundice.
• Signs in final host:
Weakness, anorexia, enlarged abdomen, may be death.
• H5N1 highly pathogenic strain of this virus.
• Raw and undercooked poultry and poultry products.
• In human fever, sour throat, cough, muscle aches, eye infection, and
• Black creek canal virus
• Transmission by ingestion of contaminated meat.
• Incubation period 1-5 weeks
• Fever, fatigue, muscle pain, headache, vomiting, severe respiratory problems
and possibly death.
Control of Foodborne Disease
• From farm to table approach
• Implementation of HACCP
Public Health Approach
• Epidemiology for earlier diagnosis
• Early response to outbreaks
• Provide to disease patterns changing
• Public health lab. support for rapid and accurate diagnosis
• Rapid communication links
• Communication to public
• Education on prevention and/or detection