Transcript Foodborne Disease

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.
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Norovirus
Hepatitis A virus
Salmonella Typhi
Shigella
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 spores
• Remain in vegetative
state
• Easily destroyed by
cooking
Symptoms of some types of foodborne illness can mimic
those of other infections, or symptoms may not appear at all.
Foodborne Infection
• 47.8 million illnesses
• 127,839 hospitalizations
• 3,037 deaths
Remember…Potentially hazardous foods
• high protein
• pH of 4.6
• Aw .85 or higher
Foodborne Disease Prevention
Recommended Safe Internal Cooking Temperatures
Ground poultry
165°F (74°C)
Ground beef, veal, lamb, pork
160°F (71°C)
Roast beef or lamb
145°F (63°C)
Roast pork
160°F (71°C)
Ham, fresh
160°F (71°C)
Ham, precooked
140°F (60°C)
Roast chicken, turkey
180°F (82°C)
Chicken or turkey breast
170°F (77°C)
Stuffing
165°F (74°C)
Foodborne Disease caused by…
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Bacteria
Viruses
Parasites
Fungi
• 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
disease
• Food Infections
• Food Intoxications
Escherichia coli 0157:H7
• Facultative anaerobic
bacteria
• Intestine of warm blooded
animals, especially cows
• Foodborne infection or
toxin-mediated infection
• Low infectious dose
Symptoms and Onset Time
• Abdominal pain, nausea,
vomiting, bloody diarrhea,
kidney failure, death
• Hemolytic Uremic
Syndrome (HUS)
• Onset time 12 to 72 hours
• 1 to 3 days
Common Foods
• Raw milk
• Raw and undercooked
beef
• Improperly pasteurized
milk & apple cider
• Lettuce*
• Spinach*
• Green onions*
(* recent outbreaks)
Transmission
• Contact with intestines of
slaughter animals
• Poor personal hygiene
• Cross-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.
Prevention
• Cook ground beef to
160°F
• Handwashing
• Prevent crosscontamination
• Danger zone
• Wash fruits and vegetables
• Pasteurized milk and apple juice
E. Coli….In Da’ News
• undercooked ground beef
• 1993 – Four children died
after eating hamburgers
at Jack-in-the-Box
restaurant
• 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.
Listeria monocytogenes
• Bacterial infection
• Facultative anaerobic
• Grow at refrigerative
temps
• 41°F or below
Symptoms and Onset Time
• Flu like in healthy adults
• Complications can be life threatening
• Onset 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.
Listeria grows well at low temperatures.
Transmission
• Cross-contamination
• Foods not cooked properly
Prevention
• Cook foods thoroughly
• Good 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."
Cantaloupe listeria outbreak most deadly
since 1924
In Da’ News..
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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 jejuni
• Major cause of foodborne
infection
• aerobic
• Common among
vacationers from
abroad. (Traveler’s
Diarrhea)
• Most common form of
food poisoning in the
US.
Symptoms and Onset Time
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Abdominal pain
Bloody diarrhea
Onset 2-5 days
Symptoms last 2-7 days
Common Foods
• Raw milk
• Raw poultry
• Raw meats
Transmission
• Cross-contamination
• Hands or surfaces or
equipment
• Cook raw meats properly
• Clean and sanitize food
contact surfaces
• Wash hands thoroughly
Prevention
Campylobacter
• Causes 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.
The 411 on Campylobacter
• Spiral-shaped bacteria
• Most human illness is
caused by one species,
called Campylobacter
jejuni.
Treatment of Campylobacteriosis
• Drink plenty of fluids as
long as the diarrhea lasts.
• Antibiotics such as
erythromycin.
Long-term consequences
• Recover completely within 2 to 5 days, although
sometimes recovery can take up to 10 days.
• Guillain-Barré syndrome
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.
How does food or water get contaminated ?
• Chickens are infected
with the organism but
show no signs of illness.
• Spread from bird to bird.
• 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
Prevention
• Physicians 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.
Campylobacteriosis Outbreak
Associated with a Camping Trip to a Farm
In Da’ News!
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 identified
• Inadequate 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.
Salmonella
• Foodborne 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 411
• Salmonella 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.
Treatment
• Salmonella 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 consequences
• Persons 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 syndrome
• Can 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.
Transmission
• Salmonella 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.
Prevention
• Thorough 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.
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 offside
• Keep 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.
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 safetyinternal 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.
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!!!