Clostridium botulinum

• • • • • • •

Bacteria:

Anaerobic, spore-forming, motile GPR

Source:

Soils, sediments, intestinal tracts of fish/mammals, gills and viscera of crabs and other shellfish

Illness:

Intoxication (heat-labile neurotoxin)

Symptoms:

Weakness, vertigo, double vision, difficulty in speaking, swallowing and breathing, respiratory paralysis

Foods:

Semi-preserved seafood, improperly canned foods

Transmission:

Spores present in raw foods

Control:

Proper canning, a w <0.93, pH <4.7

Clostridium perfringens

• • • • • • •

Bacteria:

Anaerobic, spore-forming, nonmotile GPR

Source:

Soil, dust, intestinal tract of animals and humans

Illness:

Infection (toxin released on sporulation)

Symptoms:

Intense abdominal cramps and diarrhea

Foods:

Temperature abuse of prepared foods such as meats, meat products, and gravy

Transmission:

Spores present in raw foods

Control:

Proper time/temperature control; preventing cross-contamination of cooked foods

Bacillus cereus

• • • • • • •

Bacteria:

Facultatively aerobic, spore-forming, motile GPR

Source:

Soil, dust, raw foods

Illness:

1) diarrheal type (infection, heat-labile toxin); 2) emetic type (intoxication, heat-stable toxin)

Symptoms:

1) profuse watery diarrhea, abdominal pain; 2) vomiting, nausea

Foods:

1) vegetables, salads, meats, casseroles; 2) rice and pasta

Transmission:

Spores present in raw foods

Control:

time/temperature; reheat cooked foods to >165 o F

Brucella abortis, B. suis

• • • • • • •

Bacteria:

Aerobic, nonmotile, GNR

Source:

Domestic and wild animals

Illness:

Infection (undulant fever)

Symptoms:

Sweats, chills, weakness, aches, joint pains

Foods:

Raw milk, infected meat

Transmission:

Infected animals

Control

: Pasteurize milk, cook meats

Campylobacter jejuni

• • • • • • •

Bacteria:

Microaerophilic, motile GNR

Source:

Intestines of poultry, livestock, domestic animals; streams and ponds

Illness:

Infection (gastroenteritis)

Symptoms:

fever Diarrhea, abdominal pain, headache, weakness,

Foods:

undercooked chicken & hamburger, raw milk & clams

Transmission:

Contaminated foods & water; cross contamination; person to person

Control:

Proper cooking, proper hand and equipment washing, sanitary food handling practices

Pathogenic Escherichia coli

O157:H7

• • • • • • •

Bacteria:

Facultative anaerobic, motile or nonmotile GNR

Source:

Intestines of animals and poultry

Illness:

Hemorrhagic colitis (HC), hemolytic uremic syndrome (HUS), thrombotic thrombocytopenic purpura (TTP)

Symptoms:

HC) diarrhea & vomiting, HUS) diarrhea & acute renal failure, TTP) diarrhea, GI hemorrhage, blood clots in brain

Foods:

Meat, poultry, potatoes, raw milk

Transmission:

Cross-contamination, sewage pollution of coastal waters

Control:

Proper cooking, temperature control, preventing cross-contamination, proper personal hygiene

Listeria monocytogenes

• • • • • • •

Bacteria:

Microaerophilic, motile, GPR

Source:

Widespread in the environment

Illness:

Infection

Symptoms:

Mild flu-like symptoms to meningitis, abortions, septicemia, and death

Foods:

Coleslaw, raw milk, Mexican style soft cheese, smoked mussels

Transmission:

Cross-contamination from raw to cooked food, contaminated raw foods

Control:

Proper cooking, preventing cross-contamination, pasteurizing milk

Salmonella

spp

.

• • • • • • •

Bacteria:

Facultative anaerobic, motile, GNR

Source:

Intestine of mammals, birds, amphibians and reptiles

Illness:

Infection (gastroenteritis)

Symptoms:

Nausea, vomiting, abdominal cramps, fever

Foods:

Poultry, poultry salads, meats, dairy products, egg products

Transmission:

Cross-contamination, human contamination, sewage pollution of coastal waters

Control:

Proper cooking, temperature control, preventing cross-contamination, personal hygiene

Shigella

spp.

• • • • • • •

Bacteria:

Facultative anaerobic, nonmotile, GNR

Source:

Intestine of humans and primates

Illness:

Infection (gastroenteritis)

Symptoms:

fluid loss Mild diarrhea, fever, abdominal cramps, severs

Foods:

Water, milk, salads, lettuce, watermelon, beans, spaghetti

Transmission:

Contamination from workers, sewage pollution of coastal waters, contamination of seafood after harvest

Control:

Personal hygiene, preventing human waste contamination of water supplies, preventing ill people or carriers from working with food

Pathogenic

Staphylococcus aureus

• • • • • • •

Bacteria:

Facultative aerobic, nonmotile, GPC

Source:

Humans and animals, air, dust, sewage

Illness:

Intoxication (gastroenteritis)

Symptoms:

Nausea, vomiting, abdominal cramps, watery or bloody diarrhea, fever

Foods:

Meats, poultry, eggs, dairy products, seafood

Transmission:

equipment Contamination of food by workers or

Control:

sanitation Time/temperature control, personal hygiene,

Vibrio cholerae

• • • • • • •

Bacteria:

Facultative aerobic, motile, curved GNR

Source:

Naturally occurring in estuaries, bays and brackish water

Illness:

Infection (cholera or gastroenteritis)

Symptoms:

01: watery diarrhea, vomiting, abdominal cramps; non-01: Diarrhea, abdominal cramps, fever

Foods:

Molluscan shellfish

Transmission:

Contaminated water, cross-contamination from raw to cooked seafood, consumption of contaminated raw seafood

Control:

Proper cooking, preventing cross-contamination, Harvesting from approved waters

Vibrio parahaemolyticus

• • • • • • •

Bacteria:

Facultative aerobic, motile, curved GNR

Source:

Naturally occurring in estuaries and other coastal areas throughout the world

Illness:

Infection (gastroenteritis)

Symptoms:

headache Diarrhea, abdominal cramps, nausea, vomiting,

Foods:

Raw, improperly cooked, or cooked and contaminated fish and shellfish

Transmission:

Cross-contamination from raw to cooked seafood, consumption of raw seafood

Control:

seafood Proper cooking, preventing cross-contamination of cooked

Vibrio vulnificus

• • • • • • •

Bacteria:

Facultative aerobic, motile, curved GNR

Source:

Naturally occurring marine bacterium

Illness:

Infection (wounds, gastroenteritis, septicemia)

Symptoms:

Skin lesions, septic shock, fever, chills, nausea

Foods:

Raw oysters, clams and crabs

Transmission:

Cross-contamination from raw to cooked seafood, consumption of raw seafood

Control:

Proper cooking, preventing cross-contamination of cooked seafood

Yersinia enterocolitica

• • • • • • •

Bacteria:

Facultative aerobic, motile, GNR

Source:

Soil, water, domesticated and wild animals

Illness:

Infection (gastroenteritis)

Symptoms:

Diarrhea, vomiting, abdominal pain, fever

Foods:

Meats, oysters, fish, raw milk

Transmission:

Cross-contamination from raw to cooked food, poor sanitation, time/temperature abuse

Control:

Preventing cross-contamination, proper sanitation and food handling practices

Viruses • Hepatitis A and E • Norwalk virus group

Hepatitis A

• • • • • •

Source:

Human intestine

Illness:

Infection

Symptoms:

Fever, malaise, nausea, abdominal discomfort, jaundice

Foods:

Cold cuts, sandwiches, fruits, fruit juices, milk and milk products, vegetables, salads, shellfish, iced drinks

Transmission:

Fecal contamination of food or water

Control:

Proper cooking, preventing cross contamination, good sanitation, employee hygiene

Norwalk Virus Group

• • • • • •

Source:

Human intestines

Illness:

Infection

Symptoms:

Self-limiting and mild; nausea, vomiting, diarrhea, abdominal cramps, fever

Foods:

Salad ingredients, raw or insufficiently cooked clams and oysters

Transmission:

Fecal contamination of food or water

Control:

Proper cooking, good sanitation, employee hygiene, preventing cross-contamination

Anisakis simplex

• • • • • •

Parasite:

Nematode (herring worm)

Source:

Raw or undercooked fish (salmon, tuna, herring, mackerel, squid, anchovies)

Illness:

Infection

Symptoms:

Tickling sensation in throat to acute abdominal pain and nausea

Transmission:

Consumption of raw or undercooked fish

Control:

Proper cooking of fish, commercial freezing of fish to be consumed raw

Ascaris lumbricoides

• • • • • •

Parasite:

Nematode

Source:

fertilizer Human intestines, insufficiently treated sewage-

Illness:

Infection

Symptoms:

Vague digestive tract discomfort, migration of nematode into throat/mouth/nose

Transmission:

Infected food handlers, sewage fertilized fruits and vegetables

Control:

Good sanitation, employee hygiene, proper treatment of sewage used for fertilizer

Pseudoterranova dicepiens

• • • • • •

Parasite:

Nematode (codworm)

Source:

Raw or undercooked fish (cod, pollock, haddock)

Illness:

Infection

Symptoms:

Tickling sensation in throat to acute abdominal pain and nausea

Transmission:

Consumption of raw or undercooked fish

Control:

Proper cooking of fish, commercial freezing of fish to be consumed raw

Trichinella spiralis

• • • • • •

Parasite:

Nematode

Source:

Pork and bear meat

Illness:

Infection (Trichinosis)

Symptoms:

Fever, muscle soreness, pain and swelling around the eyes. Chest pain may be experienced since the parasite may become imbedded in the diaphragm.

Transmission:

Raw or improperly cooked infected pork or bear meat

Control:

Thoroughly cook pork and other potentially infected meats, cook garbage fed to hogs, avoid cross-contamination of beef with pork

Diphyllobothrium latum

• • • • • •

Parasite:

Tapeworm

Source:

Raw freshwater or anadromous fish

Illness:

Infection

Symptoms:

Abdominal distention, flatulence, intermittent abdominal cramping and diarrhea.

Transmission:

Consumption of raw or undercooked fish

Control:

Proper cooking of fish

Taenia solium, T. saginata

• • • • • •

Parasite:

Tapeworm (

T.

solium, pork tapeworm;

T. Saginata,

beef tapeworm)

Source:

Swine or beef

Illness:

Infection; worms attach to lining of small intestine and can grow large enough to block the intestinal tract

Symptoms:

Nausea, epigastric fullness, and vomiting. Central nervous system disorders may arise in intermediate hosts of

T. solium

Transmission:

beef Raw or improperly cooked infected pork or

Control:

Proper cooking of pork and beef

Cryptosporidium parvum

• • • • • •

Parasite: Source:

Protozoa Cows, goats, sheep, deer, elk

Illness:

Infection (intestinal, tracheal, or pulmonary cryptosporidiosis)

Symptoms:

grade fever Intestinal - severe watery diarrhea or asymptomatic; pulmonary and tracheal - coughing and low-

Transmission:

Contaminated food handler, person-to person, contaminated water supplies, salad vegetables fertilized with manure

Control:

Personal hygiene, prohibit fertilizing salad vegetables with manure, boil or filter contaminated water

Entamoeba histolytica

• • • • • •

Parasite:

Protozoa

Source:

Intestinal tract of humans and primates

Illness:

Infection

Symptoms:

1) none, 2) vague gastrointestinal distress, or 3) dysentery

Transmission:

Fecal contamination of drinking water and foods, person-to-person, infected food handlers

Control:

Good sanitation, employee hygiene

Giardia lamblia

• • • • • •

Parasite:

Protozoa

Source:

Domestic and wild animals

Illness:

Infection

Symptoms:

Diarrhea (the most common cause of non bacterial diarrhea in North America)

Transmission:

Contaminated water, infected food handlers, contaminated vegetables eaten raw

Control:

Water treatment, good sanitation, employee hygiene, good food handling practices

Types of Naturally Occurring Chemical Hazards

• Mycotoxins (e.g., aflatoxin) • Scombrotoxin • Ciguatoxin • Shellfish toxins – Paralytic shellfish poisoning (PSP) – Diarrhetic shellfish poisoning (DSP) – Neurotoxic shellfish poisoning (NSP) – Amnesic shellfish poisoning (ASP)/Domoic Acid • Other marine toxins – Gempylotoxin – Tetrodotoxin

Scombrotoxin (Histamine)

• • • • • •

Toxin:

Histamine

Source:

Improperly handled (time/temperature abuse) mahi mahi, tuna, bluefish, sardines, amberjack, mackerel

Range:

Worldwide

Symptoms:

swallowing Metallic or peppery taste, nausea, vomiting, abdominal cramps, diarrhea, swelling and flushing of face, headache, dizziness, heart palpitations, hives, rapid and weak pulse, thirst, difficulty

Control:

Proper chilling and temperature control after capture

FDA Guideline:

50 ppm histamine in raw, frozen tuna and mahi mahi; canned tuna; and related species

Ciguatera Fish Poisoning

• • • • • •

Toxin:

Ciguatoxins (4 toxins)

Source:

Certain species of tropical and subtropical fish feeding on algae (

Gambierdiscus

spp.)

Range:

Tropical and subtropical waters worldwide

Symptoms:

Diarrhea, abdominal pain, nausea, vomiting, abnormal or impaired skin sensations, vertigo, lack of muscle coordination, cold/hot sensation reversal, muscular pain and itching

Control:

areas No tests available; obtain fish from safe harvest

FDA Guideline:

None established

Paralytic Shellfish Poisoning

• • • • • •

Toxin:

Saxitoxins (18 toxins)

Source:

Contaminated molluscan shellfish feeding on algae (

Alexandrium

,

Pyrodinium

,

Gymnodinium

spp.)

Range:

Tropical to temperate waters worldwide

Symptoms:

Numbness and burning or tingling sensation of lips and tongue spreading to face and fingertips, general lack of muscle coordination in arms, legs, neck

Control:

Obtain molluscan shellfish from waters that have been approved for harvest

FDA Guideline:

all fish 0.8 ppm saxitoxin equivalent (80ug/100g) in

Diarrhetic Shellfish Poisoning

• • • • • •

Toxin:

Okadaic acid and its derivatives

Source:

Molluscan shellfish feeding on algae (

Dinophysis Prorocentrum

spp.) and

Range:

Japan, southeast Asia, Scandinavia, western Europe, Chile, New Zealand, eastern Canada

Symptoms:

Diarrhea, nausea, vomiting, abdominal pain, cramps

Control:

Obtain molluscan shellfish from waters that have been approved for harvest

FDA Guideline:

0.2 ppm okadaic acid plus 35-methyl okadaic acid (DXT 1) in all fish

Neurotoxic Shellfish Poisoning

• • • • • •

Toxin:

Brevetoxins (3 toxins)

Source:

Molluscan shellfish feeding on algae (

Gymnodinium breve

)

Range:

Gulf of Mexico and southern Atlantic coast in U.S. New Zealand

Symptoms:

Tingling of the face and spreading to other parts of the body, cold/hot sensation reversal dilation of pupils, feeling of inebriation

Control:

Obtain molluscan shellfish from waters that have been approved for harvest

FDA Guideline:

0.8 ppm brevetoxin-2 equivalent (20 mouse units/100g) in clams, mussels and oysters

Amnesic Shellfish Poisoning

• • • • • •

Toxin:

Domoic acid

Source:

Molluscan shellfish (mussels) feeding on algae (

Pseudonitzschia

spp.), viscera of Dungeness crab and anchovies

Range:

Northeast and northwest coasts of North America

Symptoms:

Intestinal distress, facial grimace or chewing motion, short-term memory loss, difficulty breathing

Control:

Obtain molluscan shellfish from waters that have been approved for harvest

FDA Guideline:

20 ppm domoic acid in all fish; 30 ppm domoic acid in viscera of Dungeness crab

Gempylotoxin

• • • • • •

Toxin:

Oil contained in the flesh and bones of specific species

Source:

Gemplids, escolars or pelagic mackerels (escolar; oilfish, castor oil fish or purgative fish; snek)

Range:

Almost worldwide

Symptoms:

Diarrhea, generally without pain or cramping

Control:

Avoid specific fish species

FDA Guideline:

Escolar should not be imported

Tetrodotoxin

• • • • • •

Toxin:

Tetrodotoxin

Source:

About 80 species of puffer fish, blowfish or fugu

Range:

Pacific, Atlantic and Indian Oceans

Symptoms:

Numbness and tingling of the mouth, weakness, paralysis, decreased blood pressure, quickened and weakened pulse. Death can occur within 30 minutes.

Control:

Do not eat puffer fish or avoid improperly prepared pufferfish

FDA Guideline:

Puffer fish may not be imported except under strict certification requirements and specific authorization from FDA

Tetramine

• • • • • •

Toxin:

Tetramine

Source:

Salivary gland of whelk (

Neptunia

spp.)

Range:

Primarily the Sea of Japan

Symptoms:

Intense headache, dizziness, nausea and vomiting

Control:

Remove salivary glands before consumption

FDA Guideline:

Remove the salivary glands of

Neptunia

spp.