General principles and epidemiology of airborne diseases. Most of the airborne diseases are vaccine preventable. Overall mortality due to airborne diseases is increased due to Covid 19. Quality of air is important in case of airborne infections.
Foodborne, commonly called food poisoning, and waterborne illnesses are conditions caused by eating or drinking food or water that is contaminated by microbes or the toxins they produce. They typically cause gastrointestinal symptoms such as abdominal pain, nausea, vomiting, and diarrhea.
Important Zoonotic disease and its prevention and control By: Dr.Manoj karkimanojj123
Zoonosis are those disease and infection which are naturally transmitted between animals and human. (WHO & FAO, 1959).
Zoonosis word derived from Greek word “ZOO” means Animals and “NOSES” means Disease.
One Health is not a new concept, but it has become more important in recent years because many factors have changed the interaction among human, animals and the environment. These changes have caused the emergence and re-emergence of many disease.
It gives all the important definitions used in infectious disease epidemiology and continues to elaborate on dynamics of disease transmission followed by prevention and control of infectious diseases.
Difference between a pandemic, an epidemic, endemic, and an outbreakBarryAllen149
The distinction between the concepts “pandemic,” “epidemic,” and “endemic” is typically dimmed, also by medical specialists. Because the definition of each term is liquid, and it varies as diseases become more or less prevalent over time. In conversation, maybe this is less important to know the exact definitions but to understand the overall condition of public health news and responses you should know the concepts.
General principles and epidemiology of airborne diseases. Most of the airborne diseases are vaccine preventable. Overall mortality due to airborne diseases is increased due to Covid 19. Quality of air is important in case of airborne infections.
Foodborne, commonly called food poisoning, and waterborne illnesses are conditions caused by eating or drinking food or water that is contaminated by microbes or the toxins they produce. They typically cause gastrointestinal symptoms such as abdominal pain, nausea, vomiting, and diarrhea.
Important Zoonotic disease and its prevention and control By: Dr.Manoj karkimanojj123
Zoonosis are those disease and infection which are naturally transmitted between animals and human. (WHO & FAO, 1959).
Zoonosis word derived from Greek word “ZOO” means Animals and “NOSES” means Disease.
One Health is not a new concept, but it has become more important in recent years because many factors have changed the interaction among human, animals and the environment. These changes have caused the emergence and re-emergence of many disease.
It gives all the important definitions used in infectious disease epidemiology and continues to elaborate on dynamics of disease transmission followed by prevention and control of infectious diseases.
Difference between a pandemic, an epidemic, endemic, and an outbreakBarryAllen149
The distinction between the concepts “pandemic,” “epidemic,” and “endemic” is typically dimmed, also by medical specialists. Because the definition of each term is liquid, and it varies as diseases become more or less prevalent over time. In conversation, maybe this is less important to know the exact definitions but to understand the overall condition of public health news and responses you should know the concepts.
This module is for use by community educators. Its appropriate for teaching groups of consumers or those that cook for others such as religous institutions. The guidelines within are for consumers, not for commercial food servce.
An Overview of Food Poisoning, Foodborne Illnesses and Food Handler TrainingSyreil Jude
Food poisoning, also known as foodborne illness, is a health risk caused by foodborne bacteria, viruses and parasites. Over 250 different foodborne illnesses can cause food poisoning.
Systems Approach to Modelling Food Sustainability: From Concepts to PracticeBioversity International
Systems Approach to Modelling Food Sustainability: From Concepts to Practice - Presentation by Ariella Helfgott. This presentation was given as part of the 'Metrics of Sustainable Diets and Food Systems Symposium, co-organized by Bioversity International and CIHEAM-IAMM, November 4th -5th 2014, Agropolis International, Montpellier
Visit 'Metrics of Sustainable Diets and Food Systems' Symposium webpage.
http://www.bioversityinternational.org/metrics-sustainable-diets-symposium/
Food Borne Diseases are also called foodborne illness. any illness brought on by eating or drinking things that have been contaminated with certain infectious or noninfectious substances. Agents like bacteria, viruses, or parasites are to blame for the majority of cases of foodborne disease. Other harmful substances include mycotoxins (fungal toxins), marine biotoxins, and the toxins found in poisonous mushrooms. They also include metals like lead, mercury, and cadmium that can contaminate food through soil, water, or air pollution, organic pollutants like dioxin and polychlorinated biphenyls (PCBs), which are byproducts of some industrial processes, and prions (abnormal protein forms). Foodborne illness agents can result in a wide range of ailments, including gastroenteritis, reproductive or developmental problems, and neurological illnesses like bovine spongiform encephalopathy (mad cow disease). Since many cases of foodborne illness go unreported, it is challenging to determine how common they are, but the burden of illness is believed to be significant. For instance, tens of millions of individuals get diarrheal disorders each year, a frequent indicator of a foodborne illness. Outbreaks of foodborne infections frequently happen, and they have the potential to harm a lot of people. For instance, a hepatitis A epidemic in 1988 in China that was brought on by eating infected clams impacted more than 300,000 people, while a salmonellosis outbreak in 1994 in the United States that was brought on by eating contaminated ice cream affected 224,000 individuals. Food-borne infections are often fatal. Consuming tainted foods or drinks results in foodborne disease. Foods can be contaminated by a wide range of pathogens or disease-causing bacteria, leading to a wide range of foodborne diseases. Eating food tainted with germs, viruses, parasites, or chemicals like heavy metals can result in over 200 ailments. Through pressure on healthcare systems, lost productivity, and detrimental effects on trade and tourism, this growing public health issue has a significant socioeconomic impact. The worldwide burden of disease and mortality is considerably increased by these illnesses.
73120 Learning OutcomesAfter reading this chapter, .docxtarifarmarie
731
20
Learning Outcomes
After reading this chapter, you will be able to:
20.1 Distinguish between foodborne infection and
foodborne intoxication and provide an example
of each.
20.2 Summarize strategies to prevent foodborne
illness in the home and when traveling.
20.3 Describe how the food supply is protected in
the United States.
20.4 Compare the risks and benefits of food
additives and the use of hormones, antibiot-
ics, and pesticides in both traditionally and
organically grown food.
20.5 Explain what constitutes a sustainable food
system.
20.6 Compare the benefits and risks of the use of
biotechnology in our current food system.
True or False?
1. Foods that contain pathogens that
cause foodborne illness always smell bad. T/F
2. Handwashing is more effective in
preventing food contamination than using a hand sanitizer. T/F
3. A kitchen sponge is a prime environment for the breeding and spread of bacteria. T/F
4. Freezing foods kills the harmful bacteria. T/F
5. Leftovers that have been stored in the fridge for a week are safe to eat. T/F
6. As long as the expiration date hasn’t passed, packaged food is always safe to eat. T/F
7. Food additives must demonstrate a “zero risk” of cancer to human beings in order to meet FDA approval. T/F
8. A diet consisting only of locally grown foods is a sustainable diet. T/F
9. Foods grown organically that carry the USDA organic seal are free of pesticides. T/F
10. Genetically engineered foods are
plentiful in the United States. T/F
See page 773–774 for the answers.
Food Safety,
Technology, and
Sustainability
732 Chapter 20 | Food Safety, Technology, and Sustainability
What Causes Foodborne Illness?
LO 20.1 Distinguish between foodborne infection and foodborne intoxication
and provide an example of each.
Foodborne illness is any disorder caused by consuming contaminated food. It is a major
preventable public health threat worldwide. Every year in the United States, 1 in 6 Ameri-
cans (or 48 million people) experience foodborne illness, and about 128,000 are hospital-
ized.1 Foodborne illness most commonly results in gastrointestinal symptoms such as
cramps, diarrhea, and nausea and vomiting, but in extreme circumstances it can result in
death. Approximately 3,000 Americans die of foodborne illness every year.2
Pathogens and Their Toxins Cause Most Foodborne Illness
The two types of foodborne illness are infection and intoxication. Consuming foods or
beverages that are contaminated with disease-causing organisms, known as pathogens,
causes foodborne infection. Once ingested, the pathogens multiply in the GI tract and
cause illness. Pathogens commonly implicated in foodborne infection include viruses,
bacteria, molds, parasites, and prions (Table 20.1).
Eating foods contaminated with a toxin causes foodborne intoxication. Viruses
and parasites do not cause foodborne intoxication. Certain species of bacteria, however,
do secrete toxins. These include Cl.
CDC estimates renewed in 2011 indicate that each year roughly .docxtroutmanboris
CDC estimates renewed in 2011 indicate that each year roughly 1 in 6 Americans (or
48 million people) gets sick. 128,000 are hospitalized. And, 3,000 die of foodborne
diseases. According to the 2011 estimates, the most common foodborne illnesses are
caused by the bacteria Salmonella, Clostridium perfringens, and Campylobacter, and
by the virus Norovirus.
1
A century ago, typhoid fever, tuberculosis and cholera were common foodborne
diseases. Ina few isolated cases botulism wiped out entire families. Improvements in
food safety, such as pasteurization of milk, safe canning, and disinfection of water
supplies have conquered those diseases. However, new foodborne infections have
taken their place. For example in 1972 we first described Campylobacter and its
foodborne illness. In 1982 we first described E. coli O157:H7 foodborne illness. In
1996, the parasite Cyclospora suddenly appeared as a cause of diarrheal illness
related to Guatemalan raspberries. In 1998, a new strain of the bacterium Vibrio
parahemolyticus contaminated oyster beds in Galveston Bay and caused an epidemic
of diarrheal illness in persons eating the oysters raw.
2
3
In the US, the USDA is responsible for ensuring safety of meat, poultry, and some
egg products.
4
The US FDA is responsible for all others foods including seafood and coordinating
retail and foodservice operations.
.
The CDC is responsible for the ship sanitation program or cruise ship food safety and
for all epidemiological functions regarding foodborne illness. Most of the data
presented in this presentation comes from the US CDC.
5
There are over 250 different food pathogens identified to date. However, most are
rarely encountered and little data is available on them. There are 31 more highly
known foodborne pathogens. Most of these pathogens are tracked by local, state,
and federal public health officials. Data in 2006 shows that Norovirus causes
approximately 40% of all foodborne illnesses. The remaining four pathogenic viruses
are not tracked in this figure. Bacteria including 21 different bacterial pathogens
makes up 23% of all foodborne illnesses. Five different parasite pathogens account
for just 1% of foodborne illnesses. Chemicals cause approximately 5% of foodborne
illnesses. At least 29% of foodborne gastroenteritis illnesses have no cause. This may
be due to insufficient data or unidentified pathogens. There is no data on potential
foodborne pathogens causing non‐gastroenteritis symptoms.
6
This slide shows the percentage change in the 2010 illnesses versus 1998. Note that
Yersinia, E. coli O157:H7, Shigella, Listeria and Campylobacter are all down from 27 to
57 percent. However Vibrio has jumped 115% and Salmonella is up 3%.
7
This chart shows the costs, in billions, of foodborne illness to just five states –
California, Texas, New York, Florida, and Pennsylvania. In fact, contaminated food
products caused more deaths e.
The term food borne diseases or food-borne illnesses or more commonly food poisoning are used to denote gastrointestinal complications that occur following recent consumption of a particular food or drink.
Each year around one-third of the world population is affected by food-borne pathogens especially in developing countries. Even in developed nation like US, billions are spent in treatment of foodborne diseases caused by major pathogens. Each year 48 million people are affected in US with foodborne illness
1. Identify the difference between vertigo, disequilibrium,, near-syncope, and Undifferentiated dizziness.
2. Identify helpful tests to distinguish peripheral from central vertigo.
3. Understand how to treat different kinds of vertigo
Hair diseases are disorders primarily associated with the follicles of the hair. Many hair diseases can be associated with distinct underlying disorders. Hair disease may refer to excessive shedding or baldness (or both). Balding can be localized or diffuse, scarring or non-scarring.
Communication is the act of conveying meanings from one entity or group to another through the use of mutually understood signs and semiotic rules
The ability to communicate effectively is an essential skill in today's world. Communication is a dynamic process.
These lecture slides, by Dr Sidra Arshad, offer a quick overview of physiological basis of a normal electrocardiogram.
Learning objectives:
1. Define an electrocardiogram (ECG) and electrocardiography
2. Describe how dipoles generated by the heart produce the waveforms of the ECG
3. Describe the components of a normal electrocardiogram of a typical bipolar leads (limb II)
4. Differentiate between intervals and segments
5. Enlist some common indications for obtaining an ECG
Study Resources:
1. Chapter 11, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 9, Human Physiology - From Cells to Systems, Lauralee Sherwood, 9th edition
3. Chapter 29, Ganong’s Review of Medical Physiology, 26th edition
4. Electrocardiogram, StatPearls - https://www.ncbi.nlm.nih.gov/books/NBK549803/
5. ECG in Medical Practice by ABM Abdullah, 4th edition
6. ECG Basics, http://www.nataliescasebook.com/tag/e-c-g-basics
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Anti ulcer drugs and their Advance pharmacology ||
Anti-ulcer drugs are medications used to prevent and treat ulcers in the stomach and upper part of the small intestine (duodenal ulcers). These ulcers are often caused by an imbalance between stomach acid and the mucosal lining, which protects the stomach lining.
||Scope: Overview of various classes of anti-ulcer drugs, their mechanisms of action, indications, side effects, and clinical considerations.
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MANAGEMENT OF ATRIOVENTRICULAR CONDUCTION BLOCK.pdfJim Jacob Roy
Cardiac conduction defects can occur due to various causes.
Atrioventricular conduction blocks ( AV blocks ) are classified into 3 types.
This document describes the acute management of AV block.
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
Explore natural remedies for syphilis treatment in Singapore. Discover alternative therapies, herbal remedies, and lifestyle changes that may complement conventional treatments. Learn about holistic approaches to managing syphilis symptoms and supporting overall health.
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
Ethanol (CH3CH2OH), or beverage alcohol, is a two-carbon alcohol
that is rapidly distributed in the body and brain. Ethanol alters many
neurochemical systems and has rewarding and addictive properties. It
is the oldest recreational drug and likely contributes to more morbidity,
mortality, and public health costs than all illicit drugs combined. The
5th edition of the Diagnostic and Statistical Manual of Mental Disorders
(DSM-5) integrates alcohol abuse and alcohol dependence into a single
disorder called alcohol use disorder (AUD), with mild, moderate,
and severe subclassifications (American Psychiatric Association, 2013).
In the DSM-5, all types of substance abuse and dependence have been
combined into a single substance use disorder (SUD) on a continuum
from mild to severe. A diagnosis of AUD requires that at least two of
the 11 DSM-5 behaviors be present within a 12-month period (mild
AUD: 2–3 criteria; moderate AUD: 4–5 criteria; severe AUD: 6–11 criteria).
The four main behavioral effects of AUD are impaired control over
drinking, negative social consequences, risky use, and altered physiological
effects (tolerance, withdrawal). This chapter presents an overview
of the prevalence and harmful consequences of AUD in the U.S.,
the systemic nature of the disease, neurocircuitry and stages of AUD,
comorbidities, fetal alcohol spectrum disorders, genetic risk factors, and
pharmacotherapies for AUD.
Tom Selleck Health: A Comprehensive Look at the Iconic Actor’s Wellness Journeygreendigital
Tom Selleck, an enduring figure in Hollywood. has captivated audiences for decades with his rugged charm, iconic moustache. and memorable roles in television and film. From his breakout role as Thomas Magnum in Magnum P.I. to his current portrayal of Frank Reagan in Blue Bloods. Selleck's career has spanned over 50 years. But beyond his professional achievements. fans have often been curious about Tom Selleck Health. especially as he has aged in the public eye.
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Introduction
Many have been interested in Tom Selleck health. not only because of his enduring presence on screen but also because of the challenges. and lifestyle choices he has faced and made over the years. This article delves into the various aspects of Tom Selleck health. exploring his fitness regimen, diet, mental health. and the challenges he has encountered as he ages. We'll look at how he maintains his well-being. the health issues he has faced, and his approach to ageing .
Early Life and Career
Childhood and Athletic Beginnings
Tom Selleck was born on January 29, 1945, in Detroit, Michigan, and grew up in Sherman Oaks, California. From an early age, he was involved in sports, particularly basketball. which played a significant role in his physical development. His athletic pursuits continued into college. where he attended the University of Southern California (USC) on a basketball scholarship. This early involvement in sports laid a strong foundation for his physical health and disciplined lifestyle.
Transition to Acting
Selleck's transition from an athlete to an actor came with its physical demands. His first significant role in "Magnum P.I." required him to perform various stunts and maintain a fit appearance. This role, which he played from 1980 to 1988. necessitated a rigorous fitness routine to meet the show's demands. setting the stage for his long-term commitment to health and wellness.
Fitness Regimen
Workout Routine
Tom Selleck health and fitness regimen has evolved. adapting to his changing roles and age. During his "Magnum, P.I." days. Selleck's workouts were intense and focused on building and maintaining muscle mass. His routine included weightlifting, cardiovascular exercises. and specific training for the stunts he performed on the show.
Selleck adjusted his fitness routine as he aged to suit his body's needs. Today, his workouts focus on maintaining flexibility, strength, and cardiovascular health. He incorporates low-impact exercises such as swimming, walking, and light weightlifting. This balanced approach helps him stay fit without putting undue strain on his joints and muscles.
Importance of Flexibility and Mobility
In recent years, Selleck has emphasized the importance of flexibility and mobility in his fitness regimen. Understanding the natural decline in muscle mass and joint flexibility with age. he includes stretching and yoga in his routine. These practices help prevent injuries, improve posture, and maintain mobilit
2. :The etiology of Food-borne diseases
Food-borne diseases are those diseases that are the result
of exposure to pathogenic microorganisms, such as
bacteria, viruses and parasites, which tend to have acute
effects on human health.
However, chronic, and in some cases acute, food-borne
illness may also be caused by the presence of various
chemical substances including residues of pesticides and
veterinary drugs, unlawful food additives, mycotoxins,
biotoxins and radionuclides that enter the food
intentionally or unintentionally.
The problems :due to consumption of contaminated food
and its detrimental effect on human health .
3. :Epidemiology of FBD
WHO estimates that one in three people worldwide suffer
from a food-borne disease every year,
1.8 million die from severe food and waterborne diarrhea
,related illness
Most of these illnesses are due to microorganisms and
chemical contaminants, which may occur naturally or be
introduced at some point along the food chain.
Campylobacter and Salmonella species account for over 90%
of all reported cases of bacteria related to food poisoning
worldwide.
As most cases of food borne disease are not reported, the true
dimension of the problem is unknown.
Today food safety is one of WHO’s top eleven priorities
4. :Food safety and security
The World Food Summit, organized by FAO in 1996,
recognized that access to safe food is in itself an element of
food security,
The World Health Assembly Resolution on Food safety
from May 2000 stated that :
1. Everyone should have the right to an adequate supply of
safe, nutritious food ,
2. Encourages WHO member states ‘‘to implement and keep
national and, when appropriate, regional mechanisms for
food borne disease surveillance’’
3. Governments should take the necessary measures to ensure
the availability of safe food for all in order to sustain the
health and economic development of their people.
5. The Response in Qatar
The Programme on Food- and Waterborne Diseases and
Zoonoses (FWD) in Qatar was set up with the establishment of
SCH ,
One of the key objectives for the programme is improving and
harmonizing the surveillance system in Qatar in order to increase
the scientific knowledge regarding etiology, risk factors and
burden of food- and waterborne diseases and zoonoses.
at present covers the following diseases: brucellosis,
campylobacteriosis, cholera, giardiasis, hepatitis A, salmonellosis,
shigellosis, toxoplasmosis, typhoid and paratyphoid fever,
Escherichia coli infection,
7. :Objectives of the FWD programme
Improving and harmonizing surveillance and
control interventions of FWD
Improving knowledge of prevention and control of
FWD
Strengthening SCH and Stakeholders capacities in
the area of FBD .
Improving early detection and coordinated
response to Qatar-wide FWD outbreaks ,as well as
control interventions .
Facilitating collaboration between public health,
municipality veterinary and food sectors
8. surveillance activities in Qatar
Food borne disease data collected through :
1. Routine surveillance activities
2. Outbreaks investigations and
3. Conducting special studies.
9. :Aims of FBD surveillance system
Food borne disease surveillance is essential for:
1. Estimating the burden of food borne diseases, and
monitor trends;
2. Identifying priorities and setting policy in the
control and prevention of food borne diseases;
3. Detecting, controlling and preventing food borne
disease outbreaks;
4. Identifying emerging food safety issues; and
evaluating food borne disease prevention and
control strategies.
11. Organisms
There are an estimated 250 pathogens that can cause foodborne
related illnesses.
Foodborne illness is defined as two or more cases of a similar illness
resulting from ingestion of a common food. It can result from consuming
foods contaminated with various pathogens. In most cases bacteria are
the major pathogen followed by viruses, then parasites.
However, natural or manufactured chemicals and toxins from
organisms can also cause foodborne illnesses.
The most commonly recognized foodborne infections are caused
by Campylobacter, Salmonella, E. coli O157:H7 and by caliciviruses
(better know as Norwalk viruses.)
13. Epidemiology
Many foodborne illnesses are not recognized or go
unreported for a variety of reasons:
First, routine surveillance may not detect a mild
foodborne illness.
second, some of the same pathogens that cause
foodborne illness can also be transmitted in water or
from person to person.
Lastly, some pathogens are emerging and are not yet
identifiable or able to be diagnosed.
Considering these factors, the above listed number of
illnesses, hospitalizations and death may be obsolete.
14. High Risk Groups
The elderly
Children
Immunocompromised individuals are usually at
the greatest risk for these illnesses.
16. Transmission
Transmission of foodborne pathogens occurs via the oral route.
How those pathogens contaminate food can vary based on the
organism, its reservoir, food handling/processing, and crosscontamination prior to serving.
Some organisms rely on a human reservoir, such as Norwalk-like virus,
Shigella, Campylobacter.
Others have an animal reservoir such as Campylobacter, Salmonella, E. coli
0157:H7, Listeria, and Toxoplasma.
17. Transmission
Contamination can occur at several points along
the food chain
On the farm or in the field
At the slaughter plant
During processing
At the point of sale
At home
18. Produce Processing
Animal products are not the
only food that can be
contaminated. Various
foodborne disease outbreaks
have occurred due to fruits and
vegetables.
This table indicates the many
possible sources for
contamination during the
processing of produce.
19.
20. Important Organisms
Although many pathogens can cause foodborne
illnesses, we will briefly cover those of greatest
impact. These may also be potential bioterrorism
agents for food sources.
22. Norwalk-like Viruses
Norovirus; Caliciviridae family
They are an important cause of sporadic gastrointestinal
disease outbreaks throughout the world. It is
considered the most common foodborne infectious
agent and an estimated 23 million cases occur each year.
Sources
Person-to-person :
Shed in human feces (up to 2weeks), vomitus.
Outbreaks in daycares, nursing homes, cruise ships
Contaminated raw shellfish.
23. Campylobacter jejuni
Leading cause of bacterial diarrhea.
It is considered the leading bacterial cause of foodborne related
diarrhea affecting 2.4 million people each year (5-14% of all
diarrheal illnesses worldwide). Usually these are children under
the age of 5 and young adults (15-29 years of age).
Very few deaths are caused by this organism. Recently GuillainBarré Syndrome has been associated with a small number of
Campylobacter cases. This syndrome is the leading cause of acute
paralysis and develops 2-4 weeks after a Campylobacter infection
(after diarrheal signs disappear).
24. Campylobacteriosis
It is caused primarily by Campylobacter jejuni, but also C. fetus and
C. coli.
Sources
Raw or undercooked poultry
Non-chlorinated water
Raw milk
Infected animal or human feces
Poultry, cattle, puppies, kittens, pet birds
Clinical signs
Diarrhea, abdominal cramps,
fever, nausea
Duration: 2-5 days
25. Salmonellosis
Salmonella is a gram negative bacteria with many serotypes that
cause foodborne related illnesses. The ones we most commonly
associated with human foodborne illness are S. typhimurium and
S. enteritidis
They account for about 41% of all human cases reported
causes an estimated 1.4 million reported cases annually with 580
deaths
27. E. coli O157:H7
Escherichia coli is another major pathogen of foodborne related
illnesses.
Harmless strains of E. coli are found in nature, including the
intestinal tracts of humans and animals.
Diarrheal disease is caused by several different strains of harmful
E. coli. The most dangerous type is enterohemorrhagic E. coli
(EHEC).
It gets its name because it can cause bloody diarrhea and can lead
to kidney failure in children or immunocompromised persons. E.
coli O157:H7 is the most common EHEC and its
enterohemorrhagic toxin is what actually causes the disease
28. E. coli O157:H7
Signs
Watery or bloody diarrhea, nausea, cramps
Onset: 2-5 days
Duration: 5-10 days
Sequela
Hemolytic Uremic Syndrome (HUS)
Most commonly affecting children. HUS is the most
common cause of acute kidney failure in children.
29. Botulism
Botulism is caused by a neurotoxin from Clostridium
botulinum
This toxin causes flaccid paralysis and cranial nerve
deficits, and can lead to death.
The most common sources are home-canned foods,
fermented meats and honey
Signs
Double vision, drooping eyelids, difficulty speaking and
swallowing
Onset: 18-36 hours
30. Shigellosis
Shigellosis is also known as bacillary dysentery
Most cases are caused by Shigella sonnei. However, S. dysenteriae, S.
flexneri and S. boydii can also cause foodborne related illnesses.
Sources:
Human fecal contamination of food, beverages, vegetables, water
Signs:
Watery or bloody diarrhea, nausea, vomiting, cramps, fever
Onset: 2 days
Duration: 5-7 days
31. Toxoplasmosis
Toxoplasmosis is caused by an intracellular protozoan, Toxoplasma gondii
It is one of the three leading causes of death from a foodborne disease the
others were Salmonella and Listeria
Pregnant women and immunocompromised individuals, especially HIV
positive patients, are at the greatest risk of toxoplasmosis
The source of this protozoan include infected cats shedding in their feces,
soil, undercooked meat, and mechanical vectors such as cockroaches and flies
Clinical signs in humans can by asymptomatic to fever, headache, and swollen
lymph nodes. If the protozoan cysts develop in tissue, other more severe
clinical signs can be observed.
To prevent infection, gloves should be worn while gardening, changing cat
litter boxes and thoroughly washing raw fruits and vegetables before eating.
Irradiation and thoroughly cooking meat to 160oF internal temperature to
destroy the Toxoplasma cysts.
32. Emerging Pathogens
Cyclospora (Protozoan)
Sources >>>> Imported raspberries
Listeria monocytogenes
Sources
Ready-to-eat meats, soft cheeses
Signs
Human abortions and stillbirths
Septicemia in young or low-immune
As stated earlier listeriosis is one of the 3 most common causes
of food borne related death.
34. HACCP
Food producers and processors have implemented the HACCP
program in their operation to reduce the possibility of foodborne pathogens.
The Hazard Analysis Critical Control Point (HACCP) program is
used to monitor and control the production process by
identifying food safety hazards. Additionally, critical control
points in production, processing and marketing are identified.
Critical limits for each of these points is established and
monitored for food quality and safety. It is applied to the meat,
poultry and egg industries.
35. On Farm Strategies
To help control Salmonella Testing and removal this is done
through:
Serologic testing, fecal or hide culturing of animals to identify carriers of
the bacteria
Vaccination
It is important to remember that vaccines are not 100% effective, and with the
various serotypes of bacteria and immune status of animals, they should be
used in accordance with other prevention methods.
Minimize rodents, wild birds
as they are often carriers of bacteria, will also help reduce the transmission.
Isolation of new animals
will also help decrease the chance of spread.
36. At the Slaughter Plant
FSIS (Food Safety Inspection Service)
has Identified target organisms :
Salmonella and E. coli
Control points
Removal of internal organs.
Minimize contact between carcasses.
Proper movement through facilities .
Chilling .
Cooking processes (proper time, temperature).
37. At Home
Drink pasteurized milk and juices.
Wash hands carefully and frequently
After using the bathroom.
Changing infant’s diapers.
Cleaning up animal feces.
Wash hands before preparing food.
38. At Home
Wash raw fruits and vegetables before eating
After contact with raw meat or poultry
Wash hands, utensils and kitchen surfaces.
Hot soapy water.
Defrost meats in the refrigerator
39. At Home
Cook beef/beef products thoroughly
Cook poultry and eggs thoroughly
Internal temperature of 160oF
Internal temperature of 170-180oF
Eat cooked food promptly
Refrigerate leftovers within 2 hours after
cooking
Store in shallow containers