Foodborne disease (also referred to as foodborne illness or food poisoning) is any illness that results from the consumption of contaminated food, contaminated with pathogenic bacteria, viruses, or parasites or by their produced toxins

1. Title: Insight to Foodborne Infection and
Intoxication: A Descriptive Study on
Bacterial Toxins, Algal Toxins and
Mycotoxins

2. Introduction
• Foodborne disease (also referred to as
foodborne illness or food poisoning) is any
illness that results from the consumption of
contaminated food, contaminated with
pathogenic bacteria, viruses, or parasites or
by their produced toxins .
• Cause: Failure or inability to control
microorganisms at one or more stages of the
food chain from raw material to
consumption of the final product (Adley &
Ryan, 2016).

3. Bacteria in Food
Aflatoxin in Food

4. Features Food Infection Food Intoxication
Definition Food borne infection is illness that is
caused by the entrance of pathogenic
microorganisms contaminating food
into the body, and the reaction of the
body tissues to their presence
Foodborne intoxication, more
commonly known as food poisoning, is
an illness that is caused by eating food
that contains toxins that are released
by pathogens;
Causative
Agents
Bacteria, virus or parasite Toxins produced my microbes
Symptoms Diarrhea, nausea, vomiting, abdominal
cramps, fever
Vomiting, nausea, diarrhea, weakness,
respiratory failure, sensory/motor
dysfuction.
Factors
Influencing
Inadequate cooking, cross contamination,
poor personal hygiene, bare hand contact
Inadequate cooking, improper holding
temperatures
Differentiation between Infection and Intoxication

5. A toxin is a naturally occurring organic poison produced
by metabolic activities of living cells or organisms (Janik
et al., 2019).
Bacterial toxins are the soluble antigens, secreted
by a number of pathogenic bacteria (Wagner, 1989).
Algal toxins are toxic substances released by some
types of algae when they are present in large
quantities (blooms) and decay or
degrade (Carmichael, 1986).
Mycotoxins are toxic compounds that are naturally
produced by certain types of moulds (fungi)
(Semple et al., 1991).

7. Bacteria
Responsible
Toxin
Types of
Foods
Symptoms Cause
Temperature Sensitivity
and Prevention
Staphylococcus
aureus
Exfoliative
toxins
Fish, Meat
and seafood
salads,
sandwich
spreads and
high salt
foods.
Nausea, vomiting
and diarrhea
within 4 to 6
hours. No fever.
Poor personal
hygiene and
subsequent
temperature abuse.
No growth below 40° F.
Bacteria are destroyed by
normal cooking but toxin is
heat-stable.
Salmonella
Salmonella
cytolethal
distending
toxin
High protein
foods – meat,
poultry, fish
and eggs.
Diarrhea nausea,
chills, vomiting
and fever within
12 to 24 hours.
Contamination of
ready-to-eat foods,
insufficient
cooking and
recontamination of
cooked foods.
No growth below 40° F.
Bacteria are destroyed by
normal cooking.
Bacterial Toxins
According to Wagner (1989), among many bacterial toxins mentioned bacterial toxins are
mainly responsible for human food borne illness-

8. Vibrio
parahaemolyticus
Thermostable
direct hemolysin
(TDH) and
TDH-related
hemolysin
(TRH)
Fish and
shellfish
Diarrhea, cramps,
vomiting,
headache and
fever within 12 to
24 hours.
Recontamination
of cooked foods
or eating raw
seafood.
No growth below 40° F.
Bacteria killed by
normal cooking.
Bacillus cereus Emetic toxin
Soil, dust
and spices.
Mild case of
diarrhea and some
nausea within 12
to 24 hours.
Improper holding
and storage
temperatures after
cooking.
No growth below 40° F.
Bacteria killed by
normal cooking, but
heat-resistant spore can
survive.
Listeria
monocytogenes
Listeriolysin O
(LLO)
Soil,
vegetation
and water.
Can survive
for long
periods in
soil and
plant
materials.
Mimics
meningitis.
Immuno-
compromised
individuals most
susceptible.
Contaminated raw
products.
Grows at refrigeration
(38-40° F) temperatures.
May survive minimum
pasturization tempertures
(161° F for 15 seconds.)

9. Yersinia
enterocolitica
Yersinia stable toxin
Poultry, beef,
swine. Isolated
only in human
pathogen.
Diarrhea,
abdominal pain,
vomiting.
Mimics
appendicitis.
Improper
cooking. Cross-
contamination.
Grows at
refrigeration
temperatures (35-40°
F) Sensitive to heat
(122° F)
Clostridium
botulinum
Botulin
Soils, plants,
marine
sediments and
fish.
Blurred vision,
respiratory
distress and
possible DEATH.
Improper
methods of
home-processing
foods.
Type E and Type B
can grow at 38° F.
Bacteria destroyed by
cooking and the toxin
is destroyed by
boiling for 5 to 10
minutes. Heat-
resistant spore can
survive.
E. coli Shiga toxin
Feces of
infected
humans.
Diarrhea,
abdominal
cramps, no fever.
Inadequate
cooking.
Recontamination
of cooked
product.
Organisms can be
controlled by heating.
Can grow at
refrigeration
temperatures.

10. Campylobacter
jejuni
Distending
cytolethal toxin
(CDT)
Animal
reservoirs and
foods of
animal origin.
Diarrhea,
abdomianl
cramps and
nausea.
Improper
pasteuriztion or
cooking. Cross-
contamination.
Sensitive to drying or
freezing. Survives in
milk and water at 39°
F for several weeks.
Clostridium
perfringens
Alpha (CPA),
beta (CPB),
epsilon (ETX)
and iota (ITX).
Meat and
poultry
dishes, sauces
and gravies.
Cramps and
diarrhea within
12 to 24 hours.
No vomiting or
fever.
Improper
temperature control
of hot foods, and
recontamination.
No growth below 40
degrees F. Bacteria are
killed by normal
cooking but a heat-
stable spore can
survive.

11. The first step in preventing food poisoning is to assume that all foods may cause food-
borne illness. Follow these steps to prevent food poisoning:
Wash hands, food preparation surfaces and utensils thoroughly before and after
handling raw foods to prevent recontamination of cooked foods.
Keep refrigerated foods below 40 degrees F.
Serve hot foods immediately or keep them heated above 140 degrees F.
Divide large volumes of food into small portions for rapid cooling in the refrigerator.
Hot, bulky foods in the refrigerator can raise the temperature of foods already cooled.
Remember the danger zone is between 40 degrees F and 140 degrees F.
Follow approved home-canning procedures. These can be obtained from the Extension
Service or from USDA bulletins.
Heat canned foods thoroughly before tasting.
When in doubt, throw it out
Prevention
According to
Schmitt et al.,
(1999) here are
some preventive
measures-

12. Genus/species Mycotoxins Toxin type Major food Toxic effects and diseases
Aspergillus flavus
A. parasiticus
A. nomius
Penicillium
Aflatoxin Hepatocarcinogen Cereals, feeds,
oilseeds and pulp,
coconut
Arcinogenicity, hepatotoxicity,
teratogenicity, suppression of immune
systems, alteration of DNA structure,
hepatitis, hemorrhage, renal lesions
Fusarium
Verticillioides
Fumonisin Carcinogenicity Cereals, corn Human encephalomalacia, pulmonary
edema, carcinogenicity, neurotoxicity,
liver damage, heart failure, and
esophageal cancer
Aspergillus
Penicillium
Ochratoxin
OTA
Hepatotoxicity Cereals, herbs,
oilseeds, figs, beef
jerky, fruits, and
wine
Kidney and liver damage, loss of
appetite, nausea and vomiting,
immune system suppression,
carcinogenic
Mycotoxins
According to Semple et al., (1991), among many mycotoxins mentioned ones are mainly
responsible for human food borne illness-

13. Aspergillus
Penicillium
Patulin Brain & lung
hemmorrhage and
carcinogenicity
Silage, wheat,
feeds, apples,
grapes, peaches,
pears, apricots,
olives, cereals
Brain haemorrhage, neural disorders,
skin lesions, skin cancer, lung,
mutagenicity, antibacterial impact
Fusarium
Cephalosporium
Trichoderma
Trichothecene
(T2, DON,
DAS, HT2)
Cytotoxicity Cereals, corn,
silage, timothy
grass, fodder
Immune suppression, cytotoxicity,
skin necrosis, hemorrhage, anemia,
granulocytopenia, oral epithelial
lesions, GIS lesions, hematopoietic,
alimentary toxic aleukia (ATA),
hypotension, coagulopathy
Fusarium Zearalenone Carcinogenicity Cereals, corn,
silage, timothy
grass, fodder
Carcinogenic, hormonal imbalance
estrogenic effect, reproductive
problems, teratogenic

14. 2. Secondary prevention
• Stop growth of infested fungi by re-
drying the products;
• Removal of contaminated seeds;
• Inactivation or detoxification of
mycotoxins contaminated;
• Protect stored products from any
conditions which favour continuing
fungal growth.
3. Tertiary prevention
• Complete destruction of the
contaminated products;
• Detoxification or destruction of
mycotoxins to the minimal level.
1. Primary prevention
• Development of fungal resistant
varieties of growing plants;
• Control field infection by fungi of
planting crops;
• Making schedule for suitable pre-
harvest, harvest and post-harvest;
• Lowering moisture content of plant
seeds, after post harvesting and during
storage;
• Store commodities at low temperature
whenever possible;
• Using fungicides and preservatives
against fungal growth;

15. Ciguatera Fish Poisoning Neurotoxic Shellfish Poisoning
Toxins Ciguatoxins, Maitotoxin, Scaritoxin Brevetoxins
Toxin-
producing
organism
Dinoflagellates: Gambierdiscus toxicus,
possibly others
Dinoflagellates: Karenia brevis and
other Karenia species
Organisms
likely to be
contaminated
Reef fish such as barracuda, grouper, red
snapper, and amberjack
Shellfish, primarily mussels, oysters, scallops
Symptoms Nausea, vomiting, diarrhea, stomach pain,
Abnormal hot and cold sensations, pain,
weakness, low blood pressure
Nausea; vomiting; diarrhea; stomach pain;
numbness of lips, tongue, and throat;
dizziness
Treatment Treatment of symptoms (supportive care) Treatment of symptoms (supportive care)
Algal Toxins

16. Paralytic Shellfish Poisoning Domoic Acid Poisoning and Amnesiac
Shellfish Poisoning
Toxins Saxitoxins Domoic acid
Toxin-producing
organism
Dinoflagellates: Gymonodinium
catenatum, Pyrodinium
bahamense, Alexandrium species
Diatoms: Pseudo-nitzchia species
Organisms
likely to be
contaminated
Shellfish, primarily scallops, mussels,
clams, oysters, and cockles; some fish and
crabs
Shellfish, primarily scallops, mussels, clams,
and oysters; possibly some fish species
Symptoms Nausea, vomiting, diarrhea, shortness of
breath, irregular heartbeat, numbness of
mouth and lips, weakness
Nausea, vomiting, diarrhea, stomach pain,
shortness of breath, irregular heartbeat,
abnormal hot and cold sensations, memory
loss, disorientation, seizures, possibly coma
Treatment Treatment of symptoms (supportive care),
possibly respiratory support
Treatment of symptoms (supportive care),
especially for older people and those with
kidney diseas

17. Diarrheic Shellfish Poisoning Azaspiracid Shellfish Poisoning
Toxins Okadaic acid Azaspiracid
Toxin-producing
organism
Dinoflagellates: Dinophysis species,
Prorocentrum lima
Dinoflagellates: Proroperidiunium
species
Organisms
likely to be
contaminated
Shellfish, primarily scallops, mussels, clams,
and oysters
Shellfish
Symptoms Nausea, vomiting, diarrhea, stomach pain,
possibly chills, headache, fever
Nausea, vomiting, diarrhea, stomach
pain
Treatment Treatment of symptoms (supportive care) Treatment of symptoms (supportive
care)

18. Prevention
• Avoiding contact with water where a
harmful algal bloom may be occurring.
• Using caution when consuming fish
caught from waters where a bloom is
occurring.
• Using caution when taking algal
supplements.
• Cooking food properly

19. Epilogue
• Foodborne disease will continue to be a matter of major concern around the world
in the foreseeable future, despite some important national successes at reducing the
levels of certain pathogens in foods resulting from better farm practices, food
processing regulations, etc.
• Public education is seen as a key factor in improving food safety practices in the
home.
• The benefits of food hygiene education would include not only a reduction in the
occurrence of foodborne illness at home, but also a population better prepared to
meet the needs of the food industry and food service sectors of local and national
economies.

20. Adley, C. C., & Ryan, M. P. (2016). The nature and extent of foodborne disease. In Antimicrobial
food packaging (pp. 1-10). Academic Press.
Carmichael, W. W. (1986). Algal toxins. In Advances in botanical research (Vol. 12, pp. 47-101).
Academic Press.
Janik, E., Ceremuga, M., Saluk-Bijak, J., & Bijak, M. (2019). Biological toxins as the potential tools
for bioterrorism. International journal of molecular sciences, 20(5), 1181.
Schmitt, C. K., Meysick, K. C., & O'Brien, A. D. (1999). Bacterial toxins: friends or
foes?. Emerging infectious diseases, 5(2), 224.
Semple, R. L., Frio, A. S., Hicks, P. A., & Lozare, J. V. (1991). Mycotoxin prevention and control in
foodgrains.
Wagner Jr, A. B. (1989). Bacterial Food Poisoning. Leaflet/Texas Agricultural Extension Service;
no. 1540.
Van Dolah, F. M. (2000). Marine algal toxins: origins, health effects, and their increased
occurrence. Environmental health perspectives, 108(suppl 1), 133-141.
References