This document discusses food sanitation and foodborne diseases. It defines healthy foods and methods of food preservation and safe food handling. It describes various foodborne pathogens like bacteria, viruses and parasites that can contaminate food and cause diseases. Salmonella, E. coli, hepatitis viruses and Giardia are some of the pathogens mentioned. Foodborne diseases are transmitted through foods, feces, fingers and flies. General prevention methods include proper food storage, cooking and hygienic food preparation and handling. Specific foodborne illnesses caused by Staphylococcus aureus, Clostridium botulinum and Clostridium perfringes are also outlined.

1. Food Sanitation
SHAHINA BANO
Objectives
 Definition of healthy foods
 Methods of food preservation.
 Principles of safe food handling.
 Prevention at transmission of food-borne diseases
 Control of food-borne disease.
Food Borne Diseases
 Diseases caused by microorganisms in food
 Microorganisms present can cause
 Food to spoil
 Diseases
Foodborne Diseases
Usually called “Food Poisoning”  caused by eating a particular food.
 Two main types
1. Toxin is produced in the food (exotoxin) causes the disease ”true” food poisoning
2. Food is the mechanical carrier of the pathogen, when ingested the pathogen establishes itself to cause
the disease
Food borne Pathogens
Gram Negative Bacteria
 Salmonella
 Escherichia coli
 Shigella
 Vibrio cholerae
Other Organisms

2.  Amoeba
 Giardia
 Entamoeba histolytica
 Cryptosporidium
 Fungi 100s of poisonous mushrooms
 Aspergillus  aflatoxins
 Claviceps hallucinogens
 Algae certain marine algae produce neurotoxins contaminate shell fish
Foodborne & Waterborne Viruses
 Rotavirus most common cause of severe dehydrating diarrhea
 Hepatitis A Virus causes inflamation of the liver
 Enteroviruses gateway for the virus to cause more serious disease
 Norwalk Agent winter vomiting disease( older children & adults)
Intoxication vs. Infection
Intoxication
 Manifested much more quickly
 Toxin is already present to cause harm
 Toxin is the direct cause of disease
Infection
 Pathogen has to be ingested
 After a period of incubation ,pathogen establishes itself, usually in the intestine
 Causes infection
Transmission of Foodborne Diseases
 4 main ways 4Fs
 Food
 Feces
 Fingers

3.  Flies
 Food is the immediate source of the pathogen/toxin
 May be acquired by close contact with an infected person or a carrier
 Involves the fecal-oral route
General Measures of Prevention
 Clean & store produce properly
 Prepare food properly cooking adequately
 Employ general sanitary procedures while handling food
 Eat cooked food promptly
 Restrict carriers from food preparation
 Protect food from insects, rodents
 Use pure water
Prevention
Based on the route of transmission two main ways of prevention
1. Reduce the possibility of food handlers contaminating food
( education in general hygiene)
1. Keep cold foods cold, hot foods hot
( serve foods when prepared or keep refrigerated, do not allow foods to sit at room temperature)
Food Poisoning
Staphylococcal Food Poisoning
 Staphylococcus aureus  gm(+), grape like clusters
 Humans harbor these organisms, present in boils, skin lesions
 Food poisoning is caused when staph is transferred from person to food
 Could come from an open boil, lesions sneeze, etc
Staphylococcal Food Poisoning
 Exotoxins are heat stable proteins known as enterotoxins (affects the intestines)

4.  Inhibit water absorption from the intestine & induce diarrhea & vomiting
 Damages the intestinal lining colitis
Symptoms
 Nausea, vomiting, abdominal cramps, diarrhea
Onset 1-6 hours after eating the contaminated food
Key Feature absence of fever, this distinguishes it from other food borne diseases
Clostridium botulinum & Botulism
 C. botulinum Gm(+) , endospore forming organism, anaerobic
 Present in soil, ponds and lakes
Botulism
 Infrequent, but fatal
 Caused by exotoxins produced by C. botulinum most deadly biological toxin neurotoxin and affects
the CNS
Botulinum Toxin
 8 types  3 affect humans
 Exotoxins & are very sensitive to heat readily destroyed by heat
 Boiling for 3 mins will inactivate the toxin ( 10-20 min recom.)
Prevention
 Endospores present may not be removed by washing
 Proper canning
 After canning avoid bulging can/jar
Clostridium perfringes
 Anaerobic spore former
 Present in soil & intestines of humans and animals hence also in sewage
 Typical illness diarrhea, abdominal cramps, nausea and vomiting
 Sickness lasts a day, incubation period is usually 6-24 hours
 Prevention: refrigerate food and cook adequately