Foodborne Disease(cuatro)Bacteria – Food Inf.docx

Foodborne Disease
(cuatro)
Bacteria – Food Infection, Food IntoxicationViruses – HAV,
Norovirus, Rotavirus
Parasites
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Pair of schistosome larvae. This species causes schistosomiasis,
a devastating illness.
The broad fish tapeworm may grow to 35 feet and live ten years
inside a person's intestines.
Foodborne Illness Caused by ParasitesParasites are microscopic
creatures that need to live on or inside a living host to

survive.Parasitic infection is far less common than bacterial or
viral foodborne illness
They derive their nourishment and protection, as well as live
and reproduce, within the tissues and organs of their host.
Parasites range in size from tiny single-celled microscopic
organisms (protozoa), to visible multi-cellular worms
(helminthes) that may be observed with out a microscope.
Helminthany of various parasitic wormsfluke nematode
tapeworm
AnisakisNematodes (roundworms) associated with foodborne
infection from fish.1-1½ inches longBeige, white, pinkAlso
called “cod worm”, “herring worm”
Symptoms and Onset TimeWorms attach to
stomachVomiting/Abdominal painCoughing if worms attached
to throat
Sharp pain, fever, symptoms similar to appendicitis. (Worms

attached to large intestines) Within hours after ingestion of
infective larvae, violent abdominal pain, nausea, and vomiting
may occur. Occasionally the larvae are coughed up
Common FoodsRaw or undercooked seafoodBottom feeding fish
–cod, salmon, flounder, shrimp, tunaFresh seafood salad
TransmissionWalruses, Sea lions, OttersWorms transferred to
fish (intermediate host)Humans become accidental host
PreventionInspect seafoodCook to proper temperature
Cyclospora cayetanensisFrequently reported parasite since
1990.Cyclospora frequently finds its way into water and then
can be transferred to foods.Transferred to food during handling
Cyclospora cayetanensis is a protozoan that causes disease in
humans, and perhaps other primates. Sometimes referred to as
the “yuppie disease” due to outbreaks in the United States from
fecally contaminated imported raspberries.
Recent outbreaks in fresh fruits and vegetables contaminated
at the farm.

Symptoms and Onset TimeActs upon the small
intestineExplosive diarrheaLoss of appetite, weight loss,
nausea, vomiting fever, and fatigueSymptoms start within one
week
Common FoodsContaminated
waterRaspberriesStrawberriesFresh produce
Transmission in FoodsFecal-oralFood contaminated after
contact with polluted water or infected food workerDays or
weeks after eating contaminated food
PreventionAvoid contact with contaminated foods, water, or
food workers.Good sanitationPurchase RTE foods from an
inspected and approved supplier.
Giardia lambiaGiardia found in feces of wild animals, domestic
pets and infected persons.Cause foodborne infection
Giardia stick closely to the lining of the small intestine in the
hosts they infect and cause mild to severe diarrhea.

Easily distinguished from other microorganisms, these have a
characteristic teardrop shape, two nuclei in the anterior end and
a number of flagella used in movement.
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Once inside the body the parasite sticks onto the intestine wall,
where it feeds and multiplies.
To leave one person and infect another it becomes a cyst -
meaning it covers itself with a protective wall and passes out of
the body in the faeces.
Symptoms and Onset Time
Diarrhea within 1 week of contact.
Transmissioncontaminated watercontaminated food contact with
infected pets or farm animals.
PreventionPotable waterGood foodhandlingHandwashing

Hands should be washed after going to the toilet, handling pets
or farm animals, after changing diapers and before handling or
preparing food, or eating. Wash fruit and vegetables with water
of drinking quality to remove contamination before eating raw.
Trichinella sprialisFoodborne roundwormInfected flesh
muscleDoes not exit the body in vomitus or fecal discharge.
Trichinosis (Trichinella sprialis) – cause by
roundworms.Undercooked pork, bear meatFeeding undercooked
garbage to hogs.
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Ethnic foods,
Symptoms and Onset TimeFirst symptoms – nausea, vomiting,
diarrhea, abdominal painLater symptoms –fever, swelling of
tissues around the eyes, muscle stiffness.Onset time: 2-28
daysDeath in severe cases
Common FoodsPork #1BearWalrusesWild boar
TransmissionCarried by meat-eating, scavenger animalsAnimals

eat infected tissue from other animalsGarbage containing
contaminated raw meat scraps
Prevention
Cook pork and wild game animals to proper temperature.
Mo’ on ParasitesInfected food service workerSewage used to
fertilize vegetable crops that are consumed raw.
Parasites eggs hatch inside humansAlso from consuming raw or
undercooked fish. (sushi)
Increased popularity of raw fish, undercooked meat and fowl
may cause an increase of disease in the U.S.
Tapeworms or roundwormsMay require surgery to remove
Thoroughly cook fish or freezing

Foodborne Disease
Chemical Food Poisoning
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Naturally occurring (biological organisms)Man-made Chemicals
(Processing)
Chemical food poisoning results from eating a plant or animal
that contains a toxin. The poisoning occurs after ingesting
poisonous species of mushrooms or plants or contaminated fish
or shellfish.
The most common symptoms are diarrhea, nausea, and vomiting
and sometimes seizures and paralysis.
Mushroom (Toadstool) Poisoning
It is difficult to differentiate poisonous from nonpoisonous
mushrooms in the wild, even for highly knowledgeable people.
Folklore rules are unreliable.
Mushrooms: One of the most poisonous types-Amanitas

(Death Angel) grows in the woods and on lawns. One or two
bites can kill.
Plant Toxins
Water HemlockCastor BeanJimsonweed ErgotAflatoxin
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foxglove
Water HemlockSweet tasting but deadly.Most toxic of all native
to North American plants.Contains cicutoxin (neurotoxin)Maine
resident died within 3 hours.
Castor Bean
Contain a toxin called ricin.
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Some reports have indicated that ricin may have been used in
the Iran-Iraq war during the 1980s and that quantities of ricin
were found in Al Qaeda caves in Afghanistan.
In 1978, Georgi Markov, a Bulgarian writer and journalist who
was living in London, died after he was attacked by a man with
an umbrella. The umbrella had been rigged to inject a poison

ricin pellet under Markov’s skin.
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One to 3 seeds can kill a child.
Naturally Occurring
ChemicalsCiguatoxinMycotoxinScombrotoxinShellfish toxins
Ciguatera PoisoningThis type of poisoning can occur after
eating any of the more than 400 species of fish from the tropical
reefs of Florida, the West Indies, or the Pacific. The toxin is
produced by certain dinoflagellates, microscopic sea organisms
that the fish eat and that accumulate in their flesh.
CiguatoxinsIntoxication caused by eating contaminated tropical
reef fish.Toxin found in algae
Toxic algae eating by small reef fishEaten by bigger fish
(mackerel, mahi, snapper)Toxins accumulate in flesh and
skinHeat stable and not destroyed by cooking
Symptoms and Onset TimeNausea, vomiting, diarrhea,
dizziness, shortness of breathHot and cold sensation (classic
symptom)Onset time: 30 minutesDeath can occur

Later symptoms may include itchiness, a pins-and-needles
sensation, headache, muscle aches and facial pain.
. For months afterward, the sensations may be disabling.
Doctors sometimes try to treat affected people with intravenous
mannitol (a drug that reduces swelling and pressure), but it is
unclear whether this provides any benefit.
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Common FoodsMarine finfishBarracudas, grouper, jacks,
mackerel, snapper
Transmission
Toxin is transferred to finfish when they eat toxin-containing
algae or other fish that contain the toxin.
PreventionToxin not destroyed by cookingPurchase seafood
from reputable supplier
ScombrotoxinAlso called histamine poisoningCaused by eating
foods high in histamine.

Histamine is usually produced by bacteria when they decompose
food containing the protein .Histamine not inactivated by
cooking.
Symptoms and Onset TimeDizziness, burning sensation, facial
rash or hives, shortness of breath, peppery taste in the mouth
when contaminated fish is eatenRecovery 8-12 hoursSevere
cases – loss of muscle control, inability to speak, swallow or
breath can lead to death
Common FoodsTuna, anchovies, blue fish, mackerel, amberjack,
abalone, and mahi-mahiSardines
TransmissionLeaving food out at room temperature can result in
histamine production.Overtime bacteria can breakdown histidine
and cause production of histamine.
PreventionPurchase seafood from a reputable supplier.Store
fresh fish properlyDo not accept fish that is suspected of being
thawed and refrozen.Prevent temperature abuse
Scombroid Poisoning
Scrombroid or Histamine poisoning occurs when Scrombroid

fish are time/temp abused
Tuna, mackeral, bluefish, skipjack, swordfish, bonito
Flushing, sweating, burning, peppery taste, dizzy, nausea,
headache, rash, diarrhea, stomach cramps
Shellfish Toxins (Intoxication)Paralytic Shellfish
PoisoningDiarrhetic Shellfish PoisoningDomoic Acid
PoisoningNeurotoxic Shellfish Poisoning
Soft-shell clams exposed to 'red tide' events can develop a
mutation that allows them to accumulate more Paralytic
Shellfish Toxins (PSTs), making them more dangerous to
humans.
Shellfish poisoning can occur from June to October, especially
on the Pacific and New England coasts. Shellfish such as
mussels, clams, oysters, and scallops may ingest certain
poisonous dinoflagellates at certain times when the water has a
red cast, called the red tide.
PSP
(Paralytic Shellfish Poisoning)

Eating shellfish such as oysters, clams or scallops.
contaminated with saxitoxin (nerve poison) caused by algae.
Toxins are produced by certain algae called
dinoflagellates.Filter-feeding shellfish such as mussels, clams,
oysters, and scallops feed on toxic algae.Toxins accumulate in
internal organs and become toxic to humans
Symptoms and Onset TimeNumbness in the lips, tongue and tips
of fingers…thenNumbness in arms, legs and neckLack of
muscle coordinationRespiratory distressOnset time: 30-60
minutes
(Domoic Acid- 10 minutes)
Common Foods
Paralytic Shellfish Poisoning (PSP)- more common with
mussels, clams, oysters, scallops.
Transmission in FoodsContaminate shellfish by sports
fishermanHarvested from polluted waters
Commercially harvested shellfish are rarely involved in
foodborne disease.Health agencies monitor levels of
toxins.Harvesting prohibited when toxins exceed safe limits.

Prevention
Purchase from approved suppliers
MycotoxinsPoisonous substance produced by a fungus.
Mycotoxins may affect foods such as peanuts.
MycotoxinFungi- molds, yeast, mushroomsIntoxicationFungi
are larger than bacteriaPrefer high sugar or starches
Mycotoxins are chemical compounds produced by fungi while
growing on organic substances such as corn, peanuts, or
cottonseed. Usually growing on or in food. Consumption of
mycotoxin-affected matter is a major cause of sickness and
decreased performance in animals.
In 2004 aflatoxin killed over 100 people in an East African
country who consumed grains infested by Aspergillus flavus.
Aflatoxins are common contaminants of corn, peanuts, and
many other cereal and oil seeds. Wildlife at risk when consume
waste grain, especially during times of restricted access to other
feed or forage.

Symptoms and Onset TimeHemorrhage, acute liver damageFluid
buildup in the bodyPossible death
Common FoodsDry or acidic foods that do not support bacterial
growth.Corn and corn productsPecans, walnuts
PreventionPurchase from approved suppliersKeep grains and
nuts dryProtect from humidity
Foodborne Disease Test Monday
Go Pirates!!!
The Inn
Review lecture notes
Foodborne Disease
Part Tres
Food IntoxicationsToxins not destroyed by cooking.Appears
more rapidly than food infections
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Can present in 30 minutes. Some blame on 24 hour flu.
Bacillus cereusIntoxication or toxin-mediatedSpore
formingFacultativeVomiting, diarrhea
Symptoms and Onset Time30 minutes to 6 hours (vomiting)8-16
hours (diarrhea)
Common FoodsRice, potatoes, Also meats, milk, vegetables,
fish
Pasta
TofuMade from soybeans, water and a coagulant, or curdling
agent. Coagulating soy milk, and then pressing the resulting
curds into blocks.High in protein and calcium
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ability to absorb new flavors through spices and marinades. The
production of tofu from soy milk is similar to the production of
cheese from milk (fermentation),

Staple of Asian cuisines for hundreds of yearsRecently become
popular in Western vegetarian cooking.
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Tofu is…low in caloriescontains beneficial amounts of iron
(especially important for women of child bearing age) no
cholesterol
Depending on the coagulant used in manufacturing, the tofu
may also be high in calcium (important for bone development
and maintenance), and magnesium (especially important for
athletes).
Transmission of Bacillus CereusImproperly stored (cooled, hot
held)Allows conversion of spores to vegetative cellsVegetative
cells produce the toxinsToxins lead to illness
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Chicken fried rice at Child Care Center
PreventionCooked and held at 135°FCooled to 41°F (rapidly)

Clostridium perfringensAnaerobic, spore-forming24 hour
fluToxin-mediated infection
(ingested cells colonize and then produce a toxin in the
intestinal tract)
Symptoms and Onset TimeAbdominal pain and diarrheaOnset 8
to 22 hours
Common FoodsMeats (boiled, steamed stewed, braised or
insufficiently roasted)Improperly cooledImproperly reheated
Institutional feeding (school cafeterias, hospitals, nursing
homes, prisons, etc.) where large quantities of food are prepared
several hours before serving. The young and elderly are the
most frequent victims of perfringens poisoning.
TransmissionPHFs temperature abusedImproperly
cooledImproperly reheated
Example10 gallon pot of chili prepared for next days lunch
(beans, meats, spices tomato base)Cooked to boilVegetative
cells die, but spores may survive

Chili stored in 10 gallon pot3 days to cool
PreventionCooked adequatelyCooled from 135°F to 70°F (2
hours) then70°F to 41°F (4 hours)Reheated rapidly to
165°FReheat one time
Cooling Foods QuicklyCut large items (roast, ham or turkey)
into smaller pieces.Ice water bathShallow containersDo not
stack pans#1 cause of FBI
*Stir frequentlyMeasure temps periodicallyLoosely cover to
allow steam to escapeThe leading cause of foodborne outbreaks
Staphylococcus aureusFacultative anaerobicFoodborne
intoxicationHeat stableGrows on cooked foods
Do not compete well when other microbes are present.Found on
human skin, hands, hair, nose and throat.
Burns, infected cuts, pimples, boilsGrow in foods with high salt
or high sugar and low Aw.
Symptoms and Onset TimeSevere nausea, acute abdominal

pain, vomiting, diarrheaOnset time: 1 to 6 hoursLast 1-2 days
Common FoodsCooked, RTE foods (luncheon meat, egg salad,
vegetable salads)Ham (high salt)Milk and dairy products
Transmission in FoodsHumans are primary
reservoirHandsDroplets of saliva (coughing, sneezing near
food)Tasting foods (spoons)
PreventionNo bare hand contactEmployees with
cutsHandwashingReuse “tasting” spoonsDanger zone
People are the prime source of Staph.
Healthy adults carry Staph in their noses and skin.Foodhandlers
must be conscious of what they touch and to wash hands
frequently.
Clostridium botulinumAnaerobic, spore-forming Foodborne
intoxicationImproperly heated processed foods (especially home
canned)Produces a neurotoxinNot heat stable

Symptoms and Onset TimeFatigue, headaches,
dizzinessInability to swallowRespiratory paralysisOnset time
12-36 hoursSeveral days - year
Common FoodsLow acid foods (pH 4.6), inadequately heat
processed, packaged anaerobically (canned or vacuum
pouch)Held in the danger zone
Sautéed onions, Patty Melt sandwich (Illinois)28 victims (1
died)Louisiana – foiled wrapped baked potato Left out
overnight
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Infant botulism – honey or pacifiers dipped in honey.
Transmission
Ingestion of food that were not heat processed correctly and
packaged anaerobically.
Canned Foods
Swollen endsLeaks and flawed sealsRustDents
Foodborne Disease
Viruses

What are viruses?not a bacteriumnot an independently-living
organism cannot survive in the absence of a living cell within
which to synthesize copies of itself (replicate).
Unlike living organisms, cannot reproduce independentlyBut
like living organisms, can reproduce.
Has some fundamental information which allows it to make
copies of itself. Must be inside a living cell
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A virus is not strictly alive.. nor is it strictly dead..
Even though the smallest viruses are only about one-millionth
of an inch long, they live up to their Latin namesake—poison.
Foodborne Illness Caused by VirusesSmaller than
bacteriaRequire a living hostDo not reproduce or grow in foods

Percentage of Foodborne Illness Attributable to Known
Pathogens
Mead et al., 1999
Usually transferred from one food to another from food handler
or contaminated water supply.PHF not needed to support
survivalRTE foods most frequently associated with viral
infection.
Viruses usually have a tough outer covering. Can survive on
surfaces for several seconds up to a couple of days.
Viruses also are more likely to remain dangerous on hard or
non-porous surfaces than if they are on porous surfaces.
3 VirusesHepatitis ANorwalk virusRotavirus
Handwashing is the key!

Hepatitis AViral infectionCauses a liver disease
(infectious)Food worker can harbor disease for up to 6 weeks
w/o symptomsFood workers are infectious one week before
onset of symptoms
Hepatitis A continues to be one of the most frequently
reported vaccine-preventable diseases in the United States.
From 1980 through 2001, an average of 25,000 cases each
year were reported to the Centers for Disease Control and
Prevention (CDC)
However…Underreporting Asymptomatic infectionsEstimated
average of 263,000 HAV infections occurred per year
The 411Liver disease caused by the hepatitis A virus. Can affect
anyone.Can occur in situations ranging from isolated cases of
disease to widespread epidemics.
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In the United States

Good personal hygiene and proper sanitation can help prevent
hepatitis A. Vaccines- for long-term prevention of hepatitis A
virus infection in persons 12 months of age and older.
Symptoms and Onset TimeFever, nausea, vomiting, abdominal
pain, fatigueSwelling of liver, jaundice (yellow skin)Onset
time: 15-50 daysLast several weeks – several months
Common Foodsinfected food worker preparing saladslunch
meats, salad bar itemssandwiches, bakery items.
Raw oysters, clams harvested from polluted waters.
Raw vegetables irrigated or washed with contaminated water.
Transmission in Foods
Ingestion of food and water that contains the Hepatitis A
virus.

…has been traced to diversed foods (donuts, strawberry sauce,
sandwiches, salads.Virus shed in urine, feces (poor personal
hygiene)
Can lead to liver damage.
HAV contamination of a food product can occur at any point
during cultivation, harvesting, processing, distribution, or
preparation.
The source of most reported foodborne hepatitis A outbreaks
has been HAV-infected food handlers present at the point of
sale (such as in a restaurant) or who prepare food for social
events (such as a wedding).
A single HAV infected food handler can transmit HAV to
dozens or even hundreds of persons and cause a substantial
economic burden to public health.

In Da’ News…..Transmission during growing, harvesting,
processing, or distribution.
HAV-contaminated frozen strawberries were implicated as the
source of an outbreak involving at least 262 persons in 5 states.
HAV-contaminated shellfish
Factors
Inappropriate or illegal shellfish harvesting near known
sources of sewage.
Inappropriate discharge of sewage from fishing boats or oil
platforms near shellfish beds.
Fecally contaminated water & harvested live shellfish.
PreventionHandle foods properlyCooked to proper
temperatureAvoid eating raw seafoodWash hands and
fingernails thoroughly after using the toilet.

Mandating proof of vaccination for food handlers or offering
tax credits for food service operators who provide hepatitis A
vaccine to employees have been implemented in some areas.
Also need to…Encourage ill foodhandlers to seek medical
attention and to stay out of the workplace.Exclusion from duties
that involve contact with food for at least 1–2 weeks after the
onset of jaundice or until symptoms resolve is reasonable.
Providing sanitary facilities for field workers and
discouraging the presence of children in areas where food is
harvested reduces the potential for contamination of food during
harvesting or processing.
Chlorinated water or water from a source not likely to be
contaminated by sewage should be used for rinsing produce or
ice used for packing.
However
Other than thorough cooking, no reliable disinfection method
for shellfish exists.

Reducing HAV contamination of foods should be possible
using approaches, such as Hazard Analysis and Critical Control
Point (HACCP) systems.
Haccp
HAZARD ANALYSIS CRITICAL CONTROL POINTS
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Hazards – chemical, physical, biological
Analysis – see what’s causing the hazard
The Flow of Food
RECEIVING
STORAGE
PREPARING
COOKING
RE-HEATING
COOLING
SERVING
HOT HOLDING
Handwashing is critical
Handwashing 101

Wet Hands
Apply Soap
Rub Hands for 20 sec.
Rinse Well
Open Door w/towel
Turn off w/paper towel
Dry with Paper Towel
Norwalk VirusViral infectionViruses of the Norwalk type are
now classified as noroviruses.
In Da’ News..
Large outbreaks of gastroenteritis which occurred in
Pennsylvania and Delaware in 1987 were caused by Norwalk
virus. A contaminated well was the source of both outbreaks.
In Pennsylvania, the ice was used at a football game and at a
cocktail party in Delaware.
abdominal painHeadache, low grade feverOnset : 24-48 hours1-
3 days
Common FoodsSewage contaminated waterShellfishRaw clams
or oystersFood handled by ill food handlers

Transmission in Foods
Ingestion of food and water that has been contaminated with
feces that contain the Norwalk virus.
PreventionPotable waterProper cookingProper handlingAvoid
raw seafood
Pathogens with Extremely Low Infectious Dose
Hepatitis A virus ~ 10 or less viral particles
Norovirus ~ 10 to 100 viral particles
EHEC is as low as 10 bacterial cells
Shigella spp. can be as low as 10 bacterial cells
S.Typhi is considered low ~ 1000 bacterial cells
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Potential Transmission Level Norovirus
Shed in the feces at levels up to 10,000,000 viral particles
per gram of feces.
*

One projectile vomiting incident can potentially contaminate the
environment with 30,000,000 viral particlesInfectious dose of
NoV is estimated from 10-100 viral particles
Transmission of NorovirusFecal-Oral RouteAirborne
InhalationPerson-to-PersonEnvironment-to-Person
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Norwalk Virus1st recognized in a school outbreak in Norwalk,
Ohio. (1968)Water was suspected.
Cake frosting and salads, as well as drinking water, have
been implicated as a common source of viral infection in
several outbreaks.
Norwalk and Norwalk-like viruses also are referred to as
"noroviruses." infection symptoms include nausea, vomiting,
diarrhea and abdominal cramps.

NV vs. Duke University & Florida State Football Teams . . .
Norovirus Won9/18/98: Duke Univ. football team ate turkey
sandwiches prepared by ill food employee9/19/98: Duke team
players - suddenly ill during game, w/ vomiting & diarrhea;
continued to play
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College football players sick with food poisoning transmitted
the virus to the opposing team on the gridiron in the first
documented case of its kind in sports. The Duke University
team started vomiting in the locker room and on the sidelines
during the Sept. 19,1998 game against Florida State. Duke lost
the game 62-13, but got their revenge when the virus crossed
the line of scrimmage. The only contact between the 2 teams
was on the playing field. The virus was passed by people
touching each other’s contaminated hands, uniforms and the
football. Game films showed ill Duke players with vomit on
their jerseys colliding with Florida State players on the field,
and Duke players wiping their mouthpieces on their hands, then
touching opponents’ faces and later shaking their hands. Many
players and staff were ill by game time, approximately one day
after eating turkey sandwiches in a box lunch, from a deli that
were prepared by an ill or infected food preparer. By the
middle of the second quarter, several players, including three of
the defensive starters were on IVs in the locker room. 43 of the
Duke players and staff who ate the turkey, or 62% got ill. They
transmitted it to 11 other Duke personnel who had not eaten the
sandwiches and to 11 Florida State players on the Offensive
line. All ill players on the Duke Team and Florida State team,
and the food preparer had the same genotype I NV strain, which
is rare in the U.S., and more commonly found in Europe.

NV crossed the line of scrimmage
Transferred via football & player’s hands11 FSU players
became sick1st documented case of person-to-person
transmission of NV at sports event
In most people, the illness lasts for about one or two days.
People with norovirus illness are contagious from the moment
they begin feeling sick until at least three days after they
recover. Infection can be more severe in young children and
elderly people. Dehydration can occur rapidly and may require
medical treatment or hospitalization.
Some people may be contagious for even longer, she added.
*
RotavirusViral infectionRotavirus gastroenteritisLead cause of
severe diarrhea among infants and children.
When a Rotavirus infects a human being it affects the cells in
the digestive tract causing severe diarrhea. Pediatric diarrhea
caused by this Rotavirus is directly responsible for the death of
1 million children around the world.
Rotavirus is very easy to catch. Large amounts of rotavirus are
shed in the stool.

Remember… virusesDo not multiply in food.Small infectious
dosePoor personal hygieneSewage polluted water
Need a living cell to reproduce Do not require PHF to get
aroundSome survive freezing and boiling
GOOD PERSONLAL HYGIENE it the best prevention against
viruses!
The Inn
Check Bb!
Wash Yo’ Hands!!
Viruses
67%
Protozoa
3%
Bacteria
30%

Food Infection
Part Deux
Big 5 The Centers for Disease Control and Prevention and the
FDA Food Code lists five of the pathogens that have high
infectivity and are easily transmitted to food by sick
employees.
NorovirusHepatitis A
virusSalmonella TyphiShigella Escherichia coli (E.
coli) O157:H7 or other Enterohemorrhagic or Shiga toxin-
producing E. coli.
Salmonella enteritidis associated with whole, uncracked
eggs.Bacteria transmitted from infected hens into the egg.
Caesar salads, egg nogsnow cream prepared with raw eggsraw
cookie dough

Raw eggs may be unrecognized in some foods such as
homemade hollandaise sauce, Caesar and other homemade salad
dressings, homemade ice cream, homemade mayonnaise, cookie
dough, and frostings.
In Da News… E. coli in Nestle cookie dough stumps FDA (June
2009)
The outbreak appears to be linked to consuming uncooked
Nestlé refrigerated and frozen Toll House cookie dough
products.
It has sickened 70 people nationwide30 of whom have been
hospitalized. No one has died.
*
according to the Centers for Disease Control and Prevention
Nestlé says
…. the instructions "clearly state that the raw dough must be
baked before consumption."

A bacterium, Salmonella enteritidis, can be inside perfectly
normal-appearing eggs, and if the eggs are eaten raw or
undercooked, the bacterium can cause illness.
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Egg-associated salmonellosis is an important public health
problem in the United States and several European countries. A
bacterium, Salmonella enteritidis, can be inside perfectly
normal-appearing eggs, and if the eggs are eaten raw or
undercooked, the bacterium can cause illness. During the 1980s,
illness related to contaminated eggs occurred most frequently in
the northeastern United States, but now illness caused by S.
enteritidis is increasing in other parts of the country as well.
Consumers should be aware of the disease and learn how to
minimize the chances of becoming ill.
A person infected with the Salmonella enteritidis bacterium
usually has fever, abdominal cramps, and diarrhea beginning 12
to 72 hours after consuming a contaminated food or beverage.
In the elderly, infants, and those with impaired immune
systems the infection may spread from the intestines to the
blood stream, and then to other body sites and can cause death
unless the person is treated promptly with antibiotics.

*
How eggs become contaminated
Salmonella enteritidis silently infects the ovaries of healthy
appearing hens and contaminates the eggs before the shells are
formed.
*
Unlike eggborne salmonellosis of past decades, the current
epidemic is due to intact and disinfected grade A eggs.
Most types of Salmonella live in the intestinal tracts of
animals and birds and are transmitted to humans by
contaminated foods of animal origin.
Stringent procedures for cleaning and inspecting eggs were
implemented in the 1970s and have made salmonellosis caused
by external fecal contamination of egg shells extremely rare.
The Egg Products Inspection ActThe term "egg products" refers
to eggs that have been removed from their shells for processing
at facilities called "breaker plants.“ The safety of these products

is the responsibility of FSIS.
Basic egg products include whole eggs, whites, yolks, and
various blends—with or without non-egg ingredients—that are
processed and pasteurized. They may be available in liquid,
frozen, and dried forms.
Most are not available in supermarkets, but are used in
restaurants, hospitals, and other foodservice establishments as
well as by bakers, noodle makers, and other food manufacturers.
An infected hen can lay many normal eggs while only
occasionally laying an egg contaminated with the Salmonella
bacterium.
*
The entire time from ovulation to laying is about 25 hours. Then
about 30 minutes later, the hen will begin to make another one.
How does Salmonella infect eggsBacteria can be on the outside
of a shell egg. That's because the egg exits the hen's body
through the same passageway as feces is excreted.

That's why eggs are required to be washed at the processing
plant. All USDA graded eggs and most large volume processors
follow the washing step with a sanitizing rinse at the processing
plant.
It is also possible for eggs to become infected by
Salmonella Enteritidis fecal contamination through the pores of
the shells after they're laid. SE also can be inside an uncracked,
whole egg.
Contamination of eggs may be due to bacteria within the hen's
reproductive tract before the shell forms around the yolk and
white. SE doesn't make the hen sick.
*
In these persons, a relatively small number of Salmonella
bacteria can cause severe illness. Most of the deaths caused by
Salmonella enteritidis have occurred among the elderly in
nursing homes.
Egg-containing dishes prepared for any of these high-risk
persons in hospitals, in nursing homes, in restaurants, or at
home should be thoroughly cooked and served promptly.

Many dishes made in restaurants or commercial or
institutional kitchens, however, are made from pooled eggs.
If 500 eggs are pooled, one batch in 20 will be contaminated
and everyone who eats eggs from that batch is at risk.
To Reduce Risk..
Shell eggs are safest when stored in the refrigerator,
individually and thoroughly cooked, and promptly consumed.
Cooking reduces the number of bacteria present in an egg;
however, an egg with a runny yolk still poses a greater risk than
a completely cooked egg.
Undercooked egg whites and yolks have been associated with
outbreaks of Salmonella enteritidis infections. Both should be
consumed promptly and not be held in the temperature range of
41°F to 135°F for more than 2 hours.
Easter Eggs

Commercially manufactured ice cream and eggnog are made
with pasteurized eggs and have not been linked with Salmonella
enteritidis infections.
What else is being done?
Government agencies and the egg industry have taken steps to
reduce Salmonella enteritidis outbreaks.Identifying and
removing infected flocks from the egg supply and increasing
quality assurance and sanitation measures.
Some states now require refrigeration of eggs from the producer
to the consumer. The U.S. Department of Agriculture is testing
the breeder flocks that produce egg-laying chickens to ensure
that they are free of Salmonella enteritidis.
Eggs from known infected commercial flocks will be
pasteurized instead of being sold as grade A shell eggs. The
U.S. Food and Drug Administration has issued guidelines for
handling eggs in retail food establishments and will be
monitoring infection in laying hens.
Working on eliminating Salmonella in eggsFederal and state
governmentsEgg industry,Scientific community are working
together to solve the problem.

USDA's Food Safety and Inspection Service (FSIS) Agricultural
Research Service (ARS) Animal and Plant Health Inspection
Service (APHIS)
State departments of agriculture.
TreatmentSevere dehydration Intravenous fluids
Antibiotics Salmonella bacteria have become resistant Result
of the use of antibiotics to promote the growth of feed animals.
*
then it can be treated with ampicillin, gentamicin,
trimethoprim/sulfamethoxazole, or ciprofloxacin.
People who have salmonellosis should not prepare food or
pour water for others until they have been shown to no longer
be carrying the Salmonella bacterium.

If many cases occur at the same time, it may mean that a
restaurant, food or water supply has a problem.
If you are served undercooked meat, poultry or eggs in a
restaurant, don't hesitate to send it back to the kitchen for
further cooking.
Be particularly careful with foods prepared for infants, the
elderly, and the immunocompromised.
ShigellaFoodborne infectionFound in intestines and feces of
humans and warm-blooded animalsShigellosisWatery diarrhea
Symptoms and Onset TimeDiarrhea, fever, abdominal cramps,
chills, fatigue, dehydrationOnset time:1-7 days
Common FoodsRTE salads (potato, chicken)Milk, diary
productsRaw vegetables

TransmissionWater contaminated by fecal matterFood and
utensils handled by employees (carriers)
PreventionRestrict employees diagnosed with shigellosis to
handle food.Handwashing
Cook foods properlyPrevent cross-contaminationWash produce
with potable water
Shigellosis is particularly common and causes recurrent
problems in settings where hygiene is poor and can sometimes
sweep through entire communities.
Shigellosis is more common in summer than winter. Toddlers
aged 2 to 4, are the most likely to get shigellosis.
A severe infection with high fever may also be associated with
seizures in children less than 2 years old.Some persons who are
infected may have no symptoms at all, but may still pass the
Shigella bacteria to others.

Everyone who changes the child's diapers should be sure the
diapers are disposed of properly Wash hands carefully with soap
and warm water immediately after changing the diapers.
After use, the diaper changing area should be wiped down
with a disinfectant such as household bleach, Lysol* or
bactericidal wipes.
Vibrio vulnificus
Consuming raw oyster and shellfish harvested from polluted
waters.People with compromised immune system are at great
risk.
*
Liver disease, alcoholism, viral hepatitis
VibrioFoodborne infectionVibrio cholera, Vibrio
parahaemolyticus, Vibrio vulnificusFound in saltwater
Common in seafoodVibrio vulnificus bacteria are natural in
saltwater species and can kill at risk population

Clams, oysters, crabs, shrimps, lobsterDuring summer
monthsFecal contamination
Symptoms and Onset TimeDiarrhea, abdominal cramps, nausea,
vomiting, headache, fever, chillsOnset time: 2-48 hoursLast 2-3
days or longer
Transmission in FoodCross-contaminationConsumption of raw
or undercooked seafood
V. vulnificus causes disease in individuals who eat
contaminated seafood (usually raw or undercooked oysters)
Open wound that is exposed to seawater.
PreventionPurchase seafood from approved sourcesCook to
proper tempsAvoid raw seafood (high risk groups)Good
hygienehandwashing
Foodborne Illness Caused by ChemicalsNaturally occurring

(biological organisms)Man-made Chemicals (Processing)
Naturally Occurring
ChemicalsCiguatoxinMycotoxinScombrotoxinShellfish toxins
CiguatoxinsIntoxication caused by eating contaminated tropical
reef fish.Toxin found in algae
Toxic algae eating by small reef fishEaten by bigger fish
(mackerel, mahi, snapper)Toxins accumulate in flesh and
skinHeat stable and not destroyed by cooking
dizziness, shortness of breathHot and cold sensation (classic
symptom)Onset time: 30 minutesDeath can occur
Common FoodsMarine finfishBarracudas, grouper, jacks,
mackerel, snapper
Transmission
Toxin is transferred to finfish when they eat toxin-containing
algae or other fish that contain the toxin.

PreventionToxin not destroyed by cookingPurchase seafood
from reputable supplier
ScombrotoxinAlso called histamine poisoningCaused by eating
foods high in histamine.
Histamine is usually produced by bacteria when they decompose
food containing the protein .Histamine not inactivated by
cooking.
Symptoms and Onset TimeDizziness, burning sensation, facial
rash or hives, shortness of breath, peppery taste in the mouth
when contaminated fish is eatenRecovery 8-12 hoursSevere
cases – loss of muscle control, inability to speak, swallow or
breath can lead to death
Common FoodsTuna, anchovies, blue fish, mackerel, amberjack,
abalone, and mahi-mahiSardines
TransmissionLeaving food out at room temperature can result in
histamine production.Overtime bacteria can breakdown histidine
and cause production of histamine.

PreventionPurchase seafood from a reputable supplier.Store
fresh fish properlyDo not accept fish that is suspected of being
thawed and refrozen.Prevent temperature abuse
Scombroid Poisoning
Scrombroid or Histamine poisoning occurs when Scrombroid
fish are time/temp abused
Tuna, mackeral, bluefish, skipjack, swordfish, bonito
Flushing, sweating, burning, peppery taste, dizzy, nausea,
headache, rash, diarrhea, stomach cramps
Shellfish Toxins (Intoxication)Paralytic Shellfish
PoisoningDiarrhetic Shellfish PoisoningDomoic Acid
PoisoningNeurotoxic Shellfish Poisoning
Soft-shell clams exposed to 'red tide' events can develop a
mutation that allows them to accumulate more Paralytic
Shellfish Toxins (PSTs), making them more dangerous to
humans.
Paralytic Shellfish Poisoning
Eating shellfish such as oysters, clams or scallops.
contaminated with saxitoxin (nerve poison) caused by algae.

Toxins are produced by certain algae called
dinoflagellates.Filter-feeding shellfish such as mussels, clams,
oysters, and scallops feed on toxic algae.Toxins accumulate in
internal organs and become toxic to humans
Symptoms and Onset TimeNumbness in the lips, tongue and tips
of fingers…thenNumbness in arms, legs and neckLack of
muscle coordinationRespiratory distressOnset time: 30-60
minutes
(Domoic Acid- 10 minutes)
Transmission in FoodsContaminate shellfish by sports
fishermanHarvested from polluted waters
Commercially harvested shellfish are rarely involved in
foodborne disease.Health agencies monitor levels of
toxins.Harvesting prohibited when toxins exceed safe limits.
Prevention
Purchase from approved suppliers
MycotoxinsPoisonous substance produced by a fungus.
Mycotoxins may affect foods such as peanuts.

MycotoxinFungi- molds, yeast, mushroomsIntoxicationFungi
are larger than bacteriaPrefer high sugar or starches
Mycotoxins are chemical compounds produced by fungi while
growing on organic substances such as corn, peanuts, or
cottonseed. Usually growing on or in food. Consumption of
mycotoxin-affected matter is a major cause of sickness and
decreased performance in animals.
Fungi - Molds and YeastMicroscopic to giant mushrooms.Found
naturally in air, soil, plants, animals, water, food
MoldsMolds are fungi composed of tubular elements called
hyphae.Hyphae are made of cells joined together end to
end.Hyphae forms spores.
Some molds, in the right conditions, produce mycotoxins—
poisonous substances that can make you sick.Other molds are
not only harmless, but also edible. Used to make certain
cheeses.Mold can appear like a white coating, or like fuzzy
green dots, on food surfaces.
Grows on fruit, vegetables, refrigerated meats, cheese,

spices, nuts, popcorn.
Molds are organisms that may be found indoors and outdoors.
They are part of the natural environment and play an important
role in the environment by breaking down and digesting organic
material, such as dead leaves.
Spores are so small they easily float through the air and can be
carried for great distances by even the gentlest breezes. The
number of mold spores suspended in indoor and outdoor air
fluctuates from season to season, day to day, and even hour to
hour.
Moldy FactsHow it grows: Mold requires only minimal moisture
& air to grow.The surface is just the tip of the iceberg—when a
food shows heavy growth/fuzz, it means that “root threads have
invaded it deeply.
While most molds prefer warmer temperatures, they can grow at
refrigerator temps, too.Molds can survive in salt & sugar better
than most other food invaders, so you may find mold in items
ranging from jams to cured ham or bacon.
ControlMost killed by heat.Toxins not destroyed by
heat.Freezing prevents growth

Molds and yeast withstand more acidic foods and lower
Aw.Molds and yeast are spoilage organismsCause food to
deteriorate
Some shown to cause cancerAflatoxin – produced by
Aspergillus moldsMany mycotoxins are not destroyed by
cooking
What is Aflatoxin?
Aflatoxin refers to a group of extremely poisonous
mycotoxins produced by two common fungi, Aspergillus flavus
and Aspergillus parasiticus.
These toxins, produced by the fungus Aspergillus flavus, are
among the most widespread and toxic of the mycotoxins,
causing cancer and/or severe liver ailments in many species of
animals.
Aspergillus flavus produces the highly potent mycotoxin
called aflatoxin which over the years has been reported as the
cause of death in humans and animals.

In 2004 aflatoxin killed over 100 people in an East African
country who consumed grains infested by Aspergillus flavus.
Aflatoxins are common contaminants of corn, peanuts, and
many other cereal and oil seeds. Wildlife at risk when consume
waste grain, especially during times of restricted access to other
feed or forage.
Aflatoxin concentrations in waste grain are relatively
common, especially under warm, humid conditions.
Symptoms and Onset TimeHemorrhage, acute liver damageFluid
buildup in the bodyPossible death
Common FoodsDry or acidic foods that do not support bacterial
growth.Corn and corn productsPecans, walnuts
PreventionPurchase from approved suppliersKeep grains and
nuts dryProtect from humidity

The Inn
Reheat Leftovers Rapidly!!!
Foodborne Disease
CDC estimates 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.
Big 5 The Centers for Disease Control and Prevention and the
FDA Food Code lists five of the pathogens that have high
infectivity and are easily transmitted to food by sick
employees.
NorovirusHepatitis A
virusSalmonella TyphiShigella Escherichia coli (E.
coli) O157:H7 or other Enterohemorrhagic or Shiga toxin-
producing E. coli.
Foodborne Disease
Food Infection

Foodborne Infection
(Non-Spore forming Bacteria)Do not form sporesRemain in
vegetative stateEasily destroyed by cooking
Symptoms of some types of foodborne illness can mimic those
of other infections, or symptoms may not appear at all.
*
Clusters of related illnesses may go undetected if infected
individuals do not seek medical care. If those seeking medical
care do not submit diagnostic cultures, the illness may not be
recognized as possibly foodborne
Foodborne Infection47.8 million illnesses127,839
hospitalizations3,037 deaths
Remember…Potentially hazardous foods high proteinpH of
4.6Aw .85 or higher
Foodborne Disease Prevention

Recommended Safe Internal Cooking TemperaturesGround
poultry165°F (74°C)Ground beef, veal, lamb, pork160°F
(71°C)Roast beef or lamb145°F (63°C)Roast pork160°F
(71°C)Ham, fresh160°F (71°C)Ham, precooked140°F
(60°C)Roast chicken, turkey180°F (82°C)Chicken or turkey
breast170°F (77°C)Stuffing165°F (74°C)
Foodborne Disease caused by…BacteriaVirusesParasitesFungi
All foodborne microbes and toxins enter the body through the
gastrointestinal tract First symptoms - Nausea, vomiting,
abdominal cramps and diarrhea.
Growth Patterns
Remember…Lag phase Log phase Stationary phase Death phase

Bacteria
2 types of bacterial diseaseFood InfectionsFood Intoxications
Escherichia coli 0157:H7Facultative anaerobic bacteriaIntestine
of warm blooded animals, especially cowsFoodborne infection
or toxin-mediated infectionLow infectious dose
Symptoms and Onset TimeAbdominal pain, nausea, vomiting,
bloody diarrhea, kidney failure, deathHemolytic Uremic
Syndrome (HUS)Onset time 12 to 72 hours1 to 3 days
Common FoodsRaw milkRaw and undercooked beefImproperly
pasteurized milk & apple ciderLettuce* Spinach*Green onions*
(* recent outbreaks)
TransmissionContact with intestines of slaughter animalsPoor
personal hygieneCross-contamination
Apples for juice from orchards where cattle or deer grazed.

In Da’ News…
Odwalla Apple Juice E. coli Outbreak
One child was dead 65 individuals were confirmed infected
more than a dozen developed hemolytic uremic syndrome (HUS)
As a result…Odwalla began pasteurizing its juices. Warning
labels placed on all unpasteurized fruit and vegetable juice
containers.
PreventionCook ground beef to 160°FHandwashingPrevent
cross-contamination
Danger zoneWash fruits and vegetablesPasteurized milk and
apple juice
E. Coli….In Da’ Newsundercooked ground beef1993 – Four
children died after eating hamburgers at Jack-in-the-Box
restaurant
*
0157:H7

1996 -3 killed, 12,000 sicken in Japan, mostly school
children.Traced to alfalfa sprouts, lettuce, unpasteurized fruit
juices.
Hemolytic Uremic Syndrome (HUS)Hemolytic uremic
syndrome (HUS)-red blood cells destroyed, kidney failure,
death.
"Hamburger Disease"
Antidiarrheal medicine not advisable.
*
E.coli 0157:H7 – inhabits the intestinal tract of healthy cattle,
excrete in fecal matter.
Listeria monocytogenesBacterial infectionFacultative
anaerobicGrow at refrigerative temps41°F or below
Symptoms and Onset TimeFlu like in healthy
adultsComplications can be life threateningOnset time 1 day-3
weeks

Fever, muscle aches
gastrointestinal symptoms (nausea or diarrhea)Can spread to the
nervous system, (symptoms such as headache, stiff neck,
confusion, loss of balance or convulsions can occur.)
Sources are soil, water, humans, domestic & wild animals &
fowl.
Illness is indefinite depending on treatment. Can be fatal.
Can cause miscarriages & death.
Common Foods
Raw meats, raw vegetables, seafood, dairy products (cheeses,
ice cream)
Cold cuts, hot dogs, soft cheese, milk, refrigerated products
eaten without further cooking.
*
Dangerous to pregnant women. Result in miscarriage
Listeria grows well at low temperatures.

TransmissionCross-contaminationFoods not cooked properly
PreventionCook foods thoroughlyGood food handling (timely
use and rotation for hot dogs, hams, luncheon meats)
Avoid unpasteurized (raw) milk or foods made from
unpasteurized milk.Thoroughly cook raw food from animal
sources.
Wash raw vegetables before eating.
Wash hands, knives and cutting board after handling uncooked
foods.Consume perishable and ready-to-eat foods as soon as
possible.
People at high risk, such as pregnant women and persons with
weakened immune systems…
Do not eat hot dogs, luncheon meats or deli meats, unless
they are reheated until steaming hot.
Do not eat soft cheeses such as feta, Brie and Camembert, blue-
veine cheeses, or Mexican-style cheeses such as queso blanco,
queso fresco,and Panela, unless they have labels that clearly

state they are made from pastuerized milk.Do not eat
refrigerated pâtés or meat spreads. Canned or shelf-stable pâtés
and meat spreads may be eaten.
Do not eat refrigerated smoked seafood, unless it is contained in
a cooked dish, such as a casserole. Refrigerated smoked
seafood, such as salmon, trout, whitefish, cod, tuna or mackerel,
is most often labeled as "nova-style," "lox," "kippered,"
"smoked" or "jerky."
*
The fish is found in the refrigerator section or sold at deli
counters of grocery
stores and delicatessens. Canned or shelf-stable smoked seafood
may be
eaten.
Cantaloupe listeria outbreak most deadly since 1924
In Da’ News..
33 people now confirmed dead, the listeria outbreak linked to
cantaloupe from one Colorado farm is officially the deadliest
foodborne illness outbreak in the United States since 1924.
Centers for Disease Control and Prevention.

The outbreak comes from Rocky Ford-brand cantaloupes sold by
Jensen Farms near Holly, Colo. The cantaloupes were recalled
Sept. 14, and no melons under the recall are still on store
shelves.
Federal health officials say they found listeria throughout the
packing facility of the Colorado farm.
For instance…. Truck used to take waste cantaloupes to a
nearby cattle farm was parked next to the open-air packing
shed. Because cattle are known carriers of the listeria bacteria,
manure carried on the truck's wheels could have contaminated
the area around the packing facility.
The outbreak is now one of deadliest of listeria in the USA.
The deadliest known was in 1985 when a Mexican-style soft
cheese contaminated with listeria from Jalisco Products killed
18 adults and 10 newborns, as well as caused 20 miscarriages. It
sickened 142 others.

Campylobacter jejuniMajor cause of foodborne infectionaerobic
Common among vacationers from abroad. (Traveler’s
Diarrhea)Most common form of food poisoning in the US.
*
Check the temps of turkey AND the stuffing.
Symptoms and Onset TimeAbdominal painBloody diarrheaOnset
2-5 daysSymptoms last 2-7 days
Common FoodsRaw milkRaw poultryRaw meats
TransmissionCross-contaminationHands or surfaces or
equipment
PreventionCook raw meats properlyClean and sanitize food
contact surfacesWash hands thoroughly
CampylobacterCauses fever, diarrhea, and abdominal cramps.
The most commonly identified bacterial cause of diarrheal
illness in the world.

Lives in the intestines of healthy birds Eating undercooked
chicken
Diarrhea bloody nausea and vomiting. Illness typically lasts 1
week. Some persons who are infected with Campylobacter don't
have any symptoms at all.
In persons with compromised immune systems,
Campylobacter occasionally spreads to the bloodstream and
causes a serious life-threatening infection.
Virtually all cases occur as isolated, sporadic events, not as a
part of large outbreaks.
summer months 100 die each year.
*
Campylobacter doesn't commonly cause death, it has
been estimated that approximately 100 persons with
Campylobacter infections may die each year.

The 411 on CampylobacterSpiral-shaped bacteria Most human
illness is caused by one species, called Campylobacter jejuni.
*
but 1% of human Campylobacter cases are caused by other
species.
Treatment of Campylobacteriosis Drink plenty of fluids as
long as the diarrhea lasts.
Antibiotics such as erythromycin.
*
Virtually all persons infected with Campylobacter will recover
without any specific treatment. Patients should drink plenty of
fluids as long as the diarrhea lasts. In more severe cases,
antibiotics such as erythromycin or a fluoroquinolone can be
used, and can shorten the duration of symptoms if they are
given early in the illness. Your doctor will make the decision
about whether antibiotics are necessary.
Long-term consequencesRecover completely within 2 to 5
days, although sometimes recovery can take up to 10 days.
Guillain-Barré syndrome

*
Most people who get campylobacteriosis recover completely
within 2 to 5 days, although sometimes recovery can take up to
10 days. Rarely, some long-term consequences can result from a
Campylobacter infection. Some people may have arthritis
following campylobacteriosis; others may develop a rare disease
that affects the nerves of the body beginning several weeks after
the diarrheal illness. This disease, called Guillain-Barré
syndrome, occurs when a person's immune system is "triggered"
to attack the body's own nerves, and can lead to paralysis that
lasts several weeks and usually requires intensive care. It is
estimated that approximately one in every 1000 reported
campylobacteriosis cases leads to Guillain-Barré syndrome. As
many as 40% of Guillain-Barré syndrome cases in this country
may be triggered by campylobacteriosis.
Guillain-Barre syndrome
Also known as acute post-infective polyneuritis - is a disease
of the peripheral nervous system, affecting the nerves to the
arms, legs, head and trunk, but not the brain or spinal cord.
Low infectious dose (fewer than 500) One drop of juice from
raw chicken meat can infect a person.
Animals can also be infected.
*
Animals can also be infected, and some people have acquired

their infection from contact with the infected stool of an ill dog
or cat.
How does food or water get contaminated ?Chickens are
infected with the organism but show no signs of illness. Spread
from bird to bird.
*
Spread from bird to bird through a common water source or
through contact with infected feces.
Data suggest Campylobacter can spread through a chicken
flock in their drinking water. Provide clean, chlorinated water
sources
More than half of the raw chicken in the United States market
has Campylobacter.
Present in the giblets and liver.
Unpasteurized milk can become contaminated if the cow has
an infection with Campylobacter in her udder or the milk is

contaminated with manure.
*
Surface water and mountain streams Common in the developing
world Travelers to foreign countries
*
PreventionPhysicians report findings to the local health
department. When outbreaks occur, community education
efforts can be directed at proper food handling techniques.
Make sure that persons with diarrhea, especially children, wash
their hands. Wash hands with soap after having contact with pet
feces.
In Da’ News! Campylobacteriosis Outbreak Associated with a
Camping Trip to a Farm
In June 2005, King County Public Health was notified that a
several children on a school trip had been ill with diarrhea,
abdominal pain, and fever.

Campylobacter was isolated from the stool of the ill
individual, and later in the week, two more cases of
campylobacteriosis were reported.
Reason for infection?No single source identifiedInadequate
handwashing facilities Inadequate handwashing supervision
Cook all poultry products thoroughly Wash hands
Use separate cutting boards Clean all cutting boards,
countertops and utensils Avoid consuming unpasteurized milk
and untreated surface water.
SalmonellaFoodborne infection with bacteria called Salmonella.
Diarrhea, fever, and abdominal cramps 12 to 72 hours after
infection. The illness usually lasts 4 to 7 days, and most persons
recover without treatment.
May spread from the intestines to the blood stream, and then to
other body sites and can cause death unless the person is treated
promptly with antibiotics.Elderly, infants, and those with

impaired immune systems are more likely to have a severe
illness.
The 411Salmonella is actually a group of bacteria that can cause
diarrheal illness in humans. They are microscopic living
creatures that pass from the feces of people or animals to other
people or other animals.
*
There are many different kinds of Salmonella bacteria.
Salmonella serotype Typhimurium and Salmonella serotype
Enteritidis are the most common in the United States.
Salmonella germs have been known to cause illness for over 100
years. They were discovered by an American scientist named
Salmon, for whom they are named.
TreatmentSalmonella infections usually resolve in 5-7 days and
often do not require treatment other than oral fluids. Persons
with severe diarrhea may require rehydration with intravenous
fluids.
Antibiotics are not usually necessary unless the infection
spreads from the intestines. Some Salmonella bacteria have
become resistant to antibiotics, largely as a result of the use of
antibiotics to promote the growth of food animals.
Long term consequencesPersons with diarrhea usually recover

completely, although it may be several months before their
bowel habits are entirely normal. A small number of persons
with Salmonella develop pain in their joints, irritation of the
eyes, and painful urination.
Reiter's syndromeCan last for months or years, and can lead to
chronic arthritis which is difficult to treat. Antibiotic treatment
does not make a difference in whether or not the person
develops arthritis.
TransmissionSalmonella live in the intestinal tracts of humans
and other animals, including birds.Usually transmitted to
humans by eating foods contaminated with animal feces.
Contaminated foods usually look and smell normal.
Contaminated foods are often of animal origin, such as beef,
poultry, milk, or eggs, but any food, including vegetables, may
become contaminated.
PreventionThorough cooking kills Salmonella. Food may also
become contaminated by the hands of an infected food handler
who did not wash hands with soap after using the bathroom.
Salmonella may also be found in the feces of some pets,

especially those with diarrhea, and people can become infected
if they do not wash their hands after contact with pets or pet
feces. Reptiles, such as turtles, lizards, and snakes.
Many chicks and young birds carry Salmonella in their
feces.Wash hands immediately after handling a reptile or bird,
even if the animal is healthy. Assure that children wash their
hands after handling a reptile or bird, or after touching its
environment.
What we Know…
Every year, approximately 40,000 cases of salmonellosis are
reported in the United States.
*
Because many milder cases are not diagnosed or reported, the
actual number of infections may be thirty or more times greater.
It is estimated that approximately 400 persons die each year
with acute salmonellosis.
Super Bowl
New England Patriots
vs.

Seattle Seahawks
The history of the Super Bowl dates back to January 15, 1967,
with the playing of Super Bowl I.
Today, Super Bowl Sunday is often considered to be one of
the biggest, if not "the" sporting event of the year.
And as you know, significant events are often marked by
festive gatherings celebrating the "Big Game."
With Super Bowl XLVIII fast approaching, it is time to think
about the most important element of your February soiree.
No, it is not the game;
It is not the halftime show; it is not even the ads. It is the food!

Second only to Thanksgiving, Super Bowl Sunday represents
the highest day of food consumption in the United States.
In the game of football, players rely on multiple layers of
protective padding and countless hours of training to ward off
injury.
Whether you are a party host or attendee, you must take action
to ensure food safety. In lieu of protective gear, the USDA
offers four basic food safety messages to be food safe and to
prevent the incidence of foodborne illness.
Clean
Avoid penalties for Illegal Use of Hands
In the everyday game of food safety, this penalty occurs when
you or your guests prepare or handle food without first washing
your hands.
Always wash hands with soap and warm water for 20 seconds
before and after handling food, and do not forget to also wash
surfaces often.

Separate
Avoid Encroachment and do not jump offsideKeep raw meat and
poultry separate from cooked foods.If you slice raw veggies on
the same cutting board that was used to cut chicken and other
raw meats, you will get a flag for encroachment.
If you only have one cutting board, it should be Washed,
Rinsed and Sanitized before and after the preparation of each
food item.
The juices from raw meat may contain harmful bacteria that
cross-contaminates other foods. Use one cutting board for raw
meat and poultry, and one cutting board for veggies
*
Cook
Ensure your foods are in The Red Zone by using a food
thermometer. Your chances of scoring will greatly increase
when you use a thermometer to make certain the prepared food
items are safely cooked.

Meat and poultry including chicken wings, sausages and
hamburgers, should be cooked to a temperature high enough to
kill harmful bacteria such as Salmonella and E. coli O157:H7.
And remember, color is not a reliable indicator of safety-
internal temperature is. Use a food thermometer to be sure meat
and poultry are safely cooked.
Once your foods have reached The Red Zone of food safety,
protect your team from the Danger Zone. Do not leave foods
sitting out for more than four hours at temperatures between 41
°F and 135 °F.
Steaks should be cooked to 145 °F, ground beef should be
cooked to 160 °F and all poultry should be cooked to 165 °F.
*
Chill
Your defense for good Pass Protection. In food safety, to
ensure your guests continue to be food safe when they come
back and blitz the table for seconds, keep cold foods cold and
refrigerate leftovers promptly.
Your pass protection will block offensive bacteria from
multiplying and running up the score. The same rules of the

Danger Zone apply for hot foods, too. If food has been sitting
out for more than four hours, do not eat it.
The Inn
Clean
Separate
Cook
Chill
The Inn
Lab Monday!!!

Foodborne Disease(cuatro)Bacteria – Food Inf.docx

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