What Are Some Important Foodborne Pathogens? Lesson 3 What Are Some Important Foodborne Pathogens? 1

Cause of Foodborne Illness Infection—Ingested pathogen cells grow in the gastro-intestinal tract Toxin—Pathogen produces a toxin in food that is consumed 2

Common Symptoms of Foodborne Illness Nausea Vomiting Diarrhea Fever Jaundice (in Hepatitis A) Abdominal cramps 3

How Many Pathogenic Cells Does It Take? As few as 10, or as many as a million depending on the specific pathogen and other factors 4

Fungi—primarily of concern regarding carcinogenic toxin production There are More than 30 Important Foodborne Pathogens—20 are listed below Bacteria Bacillus cereus Campylobacter jejuni Clostridium botulinum Clostridium perfringens Escherichia coli Listeria monocytogenes Salmonella spp. Shigella spp. Staphylococcus aureus Vibrio spp. Yersinia enterocolitica Viruses Hepatitis A Norovirus Rotavirus Parasites Anisakis spp. Cryptosporidium Cyclospora Giardia lamblia Toxoplasma gondii Trichinella spiralis Fungi—primarily of concern regarding carcinogenic toxin production 5

Activity Fill-in the Pathogen Use the “Common Foodborne Pathogens” table to find the answers 6

Pathogens for Study Norovirus Campylobacter jejuni Salmonella spp. E. coli 0157:H7 Clostridium botulinum Cause the most foodborne illnesses Can have severe consequences 7

Activity Pathogens for Study Use your group’s assigned “Activity Envelopes” to study one of these pathogens: Norovirus Campylobacter jejuni Salmonella spp. E. coli 0157:H7 Clostridium botulinum 8

Activity Norovirus 9

Activity Norovirus Common food sources Control measures Contaminated shellfish, prepared foods contaminated by infected food handlers Control measures Good personal hygiene What happened to the Florida State football team? They were infected with norovirus by the Duke University football team 10

Activity Campylobacter jejuni 11

Activity Campylobacter jejuni Common food sources Control measures Raw milk, poultry, beef, pork, shellfish Control measures Avoid cross-contamination, cook thoroughly What food caused an outbreak of Campylobacter in the article? Raw milk Can raw milk be served in food service establishments? No 12

Activity Campylobacter jejuni In food service, only pasteurized milk be served. Pasteurization is heating of milk to destroy vegetative pathogenic bacteria. 13

Activity Salmonella species 14

Activity Salmonella species Common food sources Control measures Poultry, eggs, meat, raw milk, fresh produce Control measures Avoid cross-contamination, cook thoroughly What long-term problems continue to plague Jennifer Thompson as a result of Salmonella infection from ice cream? Arthritis and gastrointestinal tract problems 15

Escherichia coli (E. coli) O157:H7 Activity Escherichia coli (E. coli) O157:H7 16

Activity E. coli O157:H7 Some food sources Control measures Raw and undercooked ground beef, lettuce, unpasteurized apple juice Control measures Avoid cross-contamination, cook thoroughly (ground beef to 155°F for 15 seconds) How did 16-year old Angela contract E. coli? Caesar salad served at summer drill-team camp How long was she in the hospital? 27 days 17

Clostridium botulinum Activity Clostridium botulinum 18

Clostridium botulinum Activity Clostridium botulinum Food sources Improperly home-canned, low-acid food Improperly stored low-acid foods Control measures Proper canning; home-canned food may not be used in foodservice Adequate cooling of low-acid foods What was the source of botulism contracted by church supper attendees? Frozen chili that had been held at warm temperatures during storage by a food salvage store 19

Pathogens that are Cause for Exclusion from Work The Idaho Food Code requires food employees must be excluded from a food service establishment if they are infected with: Salmonella typhi Shigella E. coli—shiga toxin type Hepatitis A virus Norovirus 20

Understanding Check! For controlling the spread of norovirus infection, what behavior is most important? Good personal hygiene 21

Understanding Check! What are the most important control factors (2) for avoiding illness from Salmonella, Campylobacter, and E. coli 0157:H7? Adequate cooking and avoiding cross-contamination 22

Understanding Check! If a food worker is infected with one of these five pathogens, he/she must not work in a food establishment. Name them. Salmonella typhi Shigella E. coli—shiga toxin Hepatitis A Norovirus 23

Song Activity A Case of Norwalk Oh when the weather got cool I thought I'd treat myself to a cruise But then the Norwalk Virus showed up and had me singing the blues A case of Norwalk Out on the sea In the bathroom of my cabin Is where I'll be A CASE OF NORWALK On my vacation cruise A CASE OF NORWALK Many lunches I'd lose A CASE OF NORWALK People sick everywhere A CASE OF NORWALK Cruisers better beware OF THE NORWALK VIRUS 24

Song Activity A Case of Norwalk Don't know if it came from the passengers or from the food But I'll tell you this, it can really affect your mood A case of Norwalk Out on the sea In the bathroom of my cabin Is where I'll be A CASE OF NORWALK On my vacation cruise A CASE OF NORWALK Now I'm singing the blues A CASE OF NORWALK Lots of people like me A CASE OF NORWALK Better call CDC ABOUT THE NORWALK VIRUS 25

Song Activity A Case of Norwalk A case of Norwalk Out on the sea In the bathroom of my cabin Is where I'll be A CASE OF NORWALK On my vacation cruise A CASE OF NORWALK Many lunches I'd lose A CASE OF NORWALK People sick everywhere A CASE OF NORWALK Cruisers better beware OF THE NORWALK VIRUS 26