Microbiology in everyday life By Shan Ali
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Foodborne diseases are caused by microorganisms that contaminate food during production, processing, or handling. There are two main types - intoxication caused by preformed toxins in food and infection caused by pathogens that establish themselves after ingestion. Common foodborne pathogens include Salmonella, Shigella, Vibrio cholerae, Giardia lamblia, and Entamoeba histolytica. Foodborne diseases are usually transmitted via four main routes - food, feces, fingers, and flies. General prevention measures include proper sanitation, hygiene, storage, handling and cooking of food to recommended temperatures.
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what is food toxicology? what will be the health hazards associated with food toxicology? Intensity, causes and symptoms of intrinsic and extrinsic chemicals.
Food poisoning
Food poisoning is caused by ingesting food or drink contaminated with bacteria or their toxins. It is characterized by a common food source, multiple people affected at once, and similar symptoms. There are two main types - non-bacterial from chemicals and bacterial from living bacteria or toxins. Bacterial types include Staphylococcal from Staphylococcus aureus on skin/nose, Salmonella from animals and poultry, Botulism from Clostridium botulinum spores in soil/dust, Clostridium perfringens from human/animal waste, and Bacillus cereus from ubiquitous soil and foods. Each has different organisms, sources, incubation periods and causes of illness.
73120 Learning OutcomesAfter reading this chapter, .docx
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.
HC-2-REPORT-GROUP-1.pptx
Foodborne illness can be caused by bacteria, viruses, parasites, or toxins produced by microorganisms. Several types of bacteria are outlined that can cause illness through infection, intoxication, or toxin-mediated infection. Common symptoms of foodborne illness include diarrhea, abdominal pain, nausea, vomiting, and fever. Factors like temperature, pH, water activity, and time influence the growth of microorganisms in food. Sporeforming bacteria like Bacillus cereus and Clostridium perfringens are risks if food is not properly cooled. Non-sporeforming bacteria like Salmonella, Shigella, E. coli cause illness through undercooked foods. Viruses like Norovirus and Hepatitis A are
Food borne disease
This document provides an overview of foodborne diseases. It discusses that foodborne illness is caused by consuming contaminated food containing bacteria, viruses, parasites or toxins. Some common foodborne diseases mentioned are caused by Salmonella, E. coli, C. botulinum, and norovirus. The document also looks at types of food contamination (biological, chemical, physical), symptoms of food poisoning, and methods of prevention including proper food handling and hygiene practices.
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Microbiology in everyday life By Shan Ali
- 2. Food Borne Diseases Diseases caused by microorganisms through food Microorganisms can cause Food spoilage Diseases
- 3. Foodborne Diseases Usually called “Food Poisoning” caused by eating the food contaminated with toxin. Two main types: 1. Toxin is produced in the food (exotoxin) causes the disease called food poisoning 2. Food, being a mechanical carrier, carries pathogens and cause disease on ingestion.
- 4. Food borne Pathogens Gram Negative Bacteria Salmonella (Typhimurium and Enteritidis) Shigella Vibrio cholerae
- 5. Other Organisms Amoeba Giardia lamblia Entamoeba histolytica Cryptosporidium Fungi 100s of poisonous mushrooms Aspergillus aflatoxins Claviceps hallucinogens Algae certain marine algae produce neurotoxins contaminate shell fish
- 6. 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
- 7. Transmission of Foodborne Diseases 4 main ways 4Fs Food Feces Fingers 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
- 8. 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
- 9. Prevention cont… Based on the route of transmission two main ways of prevention 1. Reduce the possibility of food handlers contaminating food ( education in general hygiene) 2. Keep cold foods cold, hot foods hot ( serve foods when prepared or keep refrigerated, do not allow foods to sit at room temperature)
- 10. Food Poisoning
- 11. Staphylococcal Food Poisoning Staphylococcus aureus gm +ve 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
- 12. Staphylococcal Food Poisoning Exotoxins are heat stable proteins known as enterotoxins (affecting the intestines) Inhibit water absorption from the intestine & induce diarrhea & vomiting Damages the intestinal lining colitis Nausea, vomiting, abdominal cramps, diarrhea Onset 1-6 hours after eating the contaminated food
- 13. Clostridium botulinum & Botulism C. botulinum Gm(+) , endospore forming organism, anaerobic Present in soil, ponds and lakes
- 14. Botulism Infrequent, but fatal Caused by exotoxins produced by C. botulinum most deadly biological toxin neurotoxin and affects the CNS
- 15. Prevention Endospores present may not be removed by washing Proper canning After canning avoid bulging can/jar
- 16. 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