Foods 1, Obj. 1.01 Food Safety Unit Foodborne illness Foods 1, Obj. 1.01 Food Safety Unit

What is a foodborne illness? http://www.public-domain-image.com/free-images/science/microscopy-images/escherichia-coli/escherichia-coli-o157-h7-is-an-emerging-cause-of-foodborne-illness-an-estimated-73000-cases-of-infection What is a foodborne illness? An illness transmitted to people by food. This illness can come from bacteria, viruses, parasites or other contaminants. A foodborne illness outbreak occurs when two or more people become sick with the same illness after eating the same food. This photo, taken with a microscope’s camera, shows the bacteria, E. coli. These bacteria are often found in contaminated beef, particularly ground beef.

Types of foodborne illness By Solar - self-made, cite the Shahmai Network as author with a link to: http://www.shahmai.org/, GFDL, https://commons.wikimedia.org/w/index.php?curid=3213416 Could this food be contaminated with bacteria or viruses? It is possible. Pathogens are microscopic, which means you can’t see them with the naked eye. Types of foodborne illness There are two main causes of foodborne illnesses. Bacteria Viruses Bacteria are microscopic organisms that can grow in food and cause illness. Viruses are microscopic organisms that don’t grow in food. They grow in a person’s digestive tract and cause illness.

Common foodborne illnesses Source: http://www.fsis.usda.gov/wps/wcm/connect/602fab29-2afd-4037-a75d-593b4b7b57d2/Foodborne_Illness_What_Consumers_Need_to_Know.pdf?MOD=AJPERES Common foodborne illnesses There are some pathogens that are of most concern for foodborne illnesses. The bacteria of concern are: E. Coli Shigella Salmonella Campylobacter (not one of the Big Five) The viruses of concern are: Norovirus (Norwalk virus) Hepatitis A The U.S. government provides information to consumers about food safety through FSIS. (Food Safety and Inspection Service) Above is a screen shot of the document for consumers about foodborne illness.

E. coli Bacteria (grows in food) E. Coli (Escherichia coli) is bacteria that can spread from person to person; from food to person or from feces to person. The food of primary concern is ground beef, but any beef product can be contaminated. Beef becomes contaminated during processing when feces comes in contact with the meat. Symptoms include severe diarrhea (can be bloody, acute stomach cramps and vomiting. No fever, generally. Source: FSIS: http://www.fsis.usda.gov/wps/wcm/connect/602fab29-2afd-4037-a75d- 593b4b7b57d2/Foodborne_Illness_What_Consumers_Need_to_Know.pdf?MOD=AJPERES By Vee Dunn via Flckr: https://www.flickr.com/photos/micronerdbox/6684097669 This photo shows E. Coli colonies growing in a lab dish. It has been dyed fuchsia, so we can see it. In addition to beef, E. coli may also be found in unpasteurized juices and milk and in foods that come in contact with contaminated water

Shigella Bacteria (grows in food) By the CDC in the public domain: By Centers for Disease Control and Prevention Publich Health Image Library - Centers for Disease Control and Prevention Publich Health Image Library, Public Domain, https://commons.wikimedia.org/w/index.php?curid=611972 Shigella Bacteria (grows in food) Shigella is a pretty gross bacterium. It can spread from contaminated water or by the “fecal-oral route.” In other words, from the poop to the mouth, whether directly or indirectly. “Most outbreaks result from food, especially salads, prepared and handled by workers using poor personal hygiene.” Symptoms include diarrhea (can be watery and/or bloody), abdominal cramps and fever. Source: http://www.fsis.usda.gov/wps/wcm/connect/602fab29-2afd-4037-a75d-593b4b7b57d2/Foodborne_Illness_What_Consumers_Need_to_Know.pdf?MOD=AJPERES Shigella is also called bacterial dysentery. It generally begins within 30 minutes to 6 hours from exposure and lasts anywhere from one to three days. The photo above is from an infected patient’s stool sample.

Bacteria (grows in food) Salmonella Bacteria (grows in food) Salmonella is a bacterium that is primarily a concern in chicken and other poultry. It can be found in other foods as well including other meats, eggs, unpasteurized milk and juices and fruits and vegetables. Prevention measures are cook foods to proper temperatures; avoid undercooked eggs and poultry and thoroughly wash all produce before preparing or consuming. Source: FSIS: http://www.fsis.usda.gov/wps/wcm/connect/602fab29-2afd-4037-a75d- 593b4b7b57d2/Foodborne_Illness_What_Consumers_Need_to_Know.pdf?MOD=AJPERES Public Domain, https://commons.wikimedia.org/w/index.php?curid=450281 This micrograph shows rod-shaped salmonella bacteria. Those infected with salmonella have diarrhea, abdominal cramps and fever. Salmonella can cause serious illness in those with weakened immune systems. It can be deadly, but generally infected people recover in four to seven days.

campylobacter Bacteria (grows in food) By De Wood, Pooley, USDA, ARS, EMU. [Public domain], via Wikimedia Commons Bacteria (grows in food) Campylobacter can cause a serious blood infection (not common). It is spread through contaminated water and may contaminate meat, poultry, shellfish and unpasteurized milk. Symptoms include diarrhea (sometimes bloody), cramping, abdominal pain and fever. Campylobacter is generally considered to be the leading bacterial cause of food-borne illness diarrhea. (http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM297627.pdf ) Overall Source: http://www.fsis.usda.gov/wps/wcm/connect/602fab29-2afd-4037-a75d-593b4b7b57d2/Foodborne_Illness_What_Consumers_Need_to_Know.pdf?MOD=AJPERES Prevention measures for campylobacter are cooking foods to proper temperatures; avoiding unpasteurized milk and proper handwashing. The bacteria spreads easily and rapidly. It forms a characteristic corkscrew or “zig-zag” shape.

Norovirus (Norwalk virus) One of the common and first symptoms of Norovirus is projectile vomiting; it may also cause explosive diarrhea. Norovirus (Norwalk virus) Virus (does not grow in food) Norovirus is the single largest cause of foodborne illness in the United States. It is often called the “Cruise Ship Virus” because of debilitating outbreaks on ships. It also spreads rapidly through daycares, schools, dormitories, and prisons. It spreads rapidly where people are crowded together. It can spread through the air from vomit or diarrhea, and very few viral particles are required for infection (as few as one to 10.) Infection comes from one of three routes: ready-to- eat foods contaminated by workers; environmentally contaminated produce and molluscan shellfish from contaminated waters. By CDC: https://www.flickr.com/photos/microbiologybytes/26467579292 Norovirus, like all viruses, can survive freezing and cooking temperatures. The only effective prevention for Norovirus is proper sanitation. Good handwashing, especially after possible contact with feces, is critical to prevent the spread of viruses. Source: FDA’s Bad Bug Book: http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM297627.pdf

Hepatitis A Virus (does not grow in food) Photo Credit: Content Providers(s): CDC/Betty Partin [Public domain], via Wikimedia Commons Virus (does not grow in food) Hepatitis A virus spreads from feces of infected persons or secondary contact with fecal material. It may be spread by contact with hands, foods and surfaces or by contaminated water. Hepatitis A has a long incubation period with symptoms appearing between two weeks to a month after exposure. Its symptoms are usually mild, but it can affect the liver and cause jaundice (yellowing of skin and eyes). In rare cases, it can cause liver failure. Water in developing countries may be contaminated; so travelers should be cautious. There is a vaccine for Hepatitis A. Contaminated water, shellfish and salads are the most common ways people get Hepatitis A. Outbreaks associated with green onions, lettuce and oysters have been noted in the U.S. since 1987. Good handwashing and sanitation are effective preventions for Hepatitis A. Source: FDA’s Bad Bug Book: http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM297627.pdf