Foodborne Disease(cuatro)

• Bacteria – Food Infection, Food Intoxication• Viruses – HAV, Norovirus, Rotavirus

Parasites

The broad fish tapeworm may grow to 35 feet and live ten years inside a person's intestines.

Foodborne Illness Caused by Parasites

• Parasites 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.

Helminth

• any of various parasitic worms• fluke • nematode • tapeworm

Anisakis

• Nematodes (roundworms) associated with foodborne infection from fish.

• 1-1½ inches long• Beige, white, pink• Also called “cod worm”,

“herring worm”

Symptoms and Onset Time

• Worms attach to stomach• Vomiting/Abdominal pain• Coughing 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 FoodsCommon Foods

• Raw or undercooked seafood

• Bottom feeding fish –cod, salmon, flounder, shrimp, tuna

• Fresh seafood salad

TransmissionTransmission

• Walruses, Sea lions, Otters

• Worms transferred to fish (intermediate host)

• Humans become accidental host

Prevention

• Inspect seafood• Cook to proper

temperature

Cyclospora cayetanensisCyclospora cayetanensis

• Frequently 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 Time

• Acts upon the small intestine

• Explosive diarrhea• Loss of appetite, weight

loss, nausea, vomiting fever, and fatigue

• Symptoms start within one week

Common Foods

• Contaminated water• Raspberries• Strawberries• Fresh produce

Transmission in Foods

• Fecal-oral• Food contaminated after contact with

polluted water or infected food worker• Days or weeks after eating

contaminated food

PreventionPrevention

• Avoid contact with contaminated foods, water, or food workers.

• Good sanitation• Purchase RTE foods from an inspected and approved

supplier.

Giardia lambiaGiardia lambia

• Giardia 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.

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 TimeSymptoms and Onset Time

Diarrhea within 1 week of contact.

TransmissionTransmission

• contaminated water• contaminated food

• contact with infected pets or farm animals.

PreventionPrevention

• Potable water• Good foodhandling• Handwashing

• 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 sprialisTrichinella sprialis

• Foodborne roundworm• Infected flesh muscle• Does not exit the body in

vomitus or fecal discharge.

• Trichinosis (Trichinella sprialis) – cause by roundworms.

• Undercooked pork, bear meat

• Feeding undercooked garbage to hogs.

Symptoms and Onset TimeSymptoms and Onset Time

• First symptoms – nausea, vomiting, diarrhea, abdominal pain

• Later symptoms –fever, swelling of tissues around the eyes, muscle stiffness.

• Onset time: 2-28 days• Death in severe cases

Common FoodsCommon Foods

• Pork #1• Bear• Walruses• Wild boar

TransmissionTransmission

• Carried by meat-eating, scavenger animals• Animals eat infected tissue from other animals• Garbage containing contaminated raw meat scraps

PreventionPrevention

Cook pork and wild game animals to proper temperature.

Mo’ on ParasitesMo’ on Parasites

• Infected food service worker

• Sewage used to fertilize vegetable crops that are consumed raw.

• Parasites eggs hatch inside humans• Also 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 roundworms• May require surgery to remove

Thoroughly cook fish or freezing

Foodborne Disease

Chemical Food Poisoning

• 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 Hemlock• Castor Bean• Jimsonweed• Ergot• Aflatoxin

Water Hemlock

• Sweet 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.

• 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.

Naturally Occurring ChemicalsNaturally Occurring Chemicals

• Ciguatoxin• Mycotoxin• Scombrotoxin• Shellfish toxins

Ciguatera Poisoning

• This 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.

CiguatoxinsCiguatoxins

• Intoxication caused by eating contaminated tropical reef fish.

• Toxin found in algae

• Toxic algae eating by small reef fish• Eaten by bigger fish (mackerel, mahi, snapper)• Toxins accumulate in flesh and skin• Heat stable and not destroyed by cooking

Symptoms and Onset TimeSymptoms and Onset Time

• Nausea, vomiting, diarrhea, dizziness, shortness of breath• Hot and cold sensation (classic symptom)• Onset time: 30 minutes• Death can occur

Later symptoms may include itchiness, a pins-and-needles sensation, headache, muscle aches and facial pain.

Common FoodsCommon Foods

• Marine finfish• Barracudas, grouper,

jacks, mackerel, snapper

TransmissionTransmission

Toxin is transferred to finfish when they eat toxin-containing algae or other fish that contain the toxin.

PreventionPrevention

• Toxin not destroyed by cooking

• Purchase seafood from reputable supplier

ScombrotoxinScombrotoxin

• Also called histamine poisoning• Caused 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 TimeSymptoms and Onset Time

• Dizziness, burning sensation, facial rash or hives, shortness of breath, peppery taste in the mouth when contaminated fish is eaten

• Recovery 8-12 hours• Severe cases – loss of muscle control, inability to

speak, swallow or breath can lead to death

Common FoodsCommon Foods

• Tuna, anchovies, blue fish, mackerel, amberjack, abalone, and mahi-mahi

• Sardines

TransmissionTransmission

• Leaving food out at room temperature can result in histamine production.

• Overtime bacteria can breakdown histidine and cause production of histamine.

PreventionPrevention

• Purchase seafood from a reputable supplier.• Store fresh fish properly• Do 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 Shellfish Toxins (Intoxication)(Intoxication)

• Paralytic Shellfish Poisoning• Diarrhetic Shellfish Poisoning• Domoic Acid Poisoning• Neurotoxic 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 TimeSymptoms and Onset Time

• Numbness in the lips, tongue and tips of fingers…then• Numbness in arms, legs and neck• Lack of muscle coordination• Respiratory distress• Onset time: 30-60 minutes

(Domoic Acid- 10 minutes)

Common Foods

Paralytic Shellfish Poisoning (PSP)- more common with mussels, clams, oysters, scallops.

Transmission in FoodsTransmission in Foods

• Contaminate shellfish by sports fisherman

• Harvested 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.

PreventionPrevention

Purchase from approved suppliers

Mycotoxins

• Poisonous substance produced by a fungus. • Mycotoxins may affect foods such as peanuts.

MycotoxinMycotoxin

• Fungi- molds, yeast, mushrooms

• Intoxication• Fungi are larger

than bacteria• Prefer 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 TimeSymptoms and Onset Time

• Hemorrhage, acute liver damage

• Fluid buildup in the body• Possible death

Common FoodsCommon Foods

• Dry or acidic foods that do not support bacterial growth.

• Corn and corn products• Pecans, walnuts

PreventionPrevention

• Purchase from approved suppliers

• Keep grains and nuts dry• Protect from humidity

Foodborne Disease Test MondayGo Pirates!!!

The Inn

Review lecture notes