FOODBORNE DISEASES WEEKS XII Edited by Prof.Dr.Pratiwi Trisunuwati, drh, MSMS MS TIM EPID FAPET 2017/XII/PTS 11/7/201811/7/2018
Farm to table, food chain transmission main contamination points TIM EPID FAPET 2017/XII/PTS 11/7/201811/7/2018
“Potentially Hazardous Foods” Perishable foods, those that are made of milk, eggs, meats, poultry, fish, or shellfish, that can support the rapid growth of bacteria, are usually responsible for the spread of foodborne illnesses. The definition also excludes those foods with a pH level of 4.6 or less (high acidity) Latest outbreaks: cereal (toasty oat) (salmonella), OJ (once thought too acidic to allow for the growth of pathogens) (salmonella), apple juice (unpasteurized) (E. coli 0157:H7), cantaloupe (salmonella), raspberries (cryptosporidium), strawberries (Hepatitis-A), etc. Cooked vegetables are considered phf due to ability to support the growth of pathogens as the cooking breaks down natural protective barriers. TIM EPID FAPET 2017/XII/PTS 11/7/201811/7/2018
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Contaminated Meat Meat can be contaminated with harmful bacteria and can also contain parasitic cysts which may infect people. Common Parasites Found in Meat Toxoplasmosis Trichinella Taenia Both caused by eating cysts in undercooked pork or beef Incidence rate has decreased with better animal management and slaughter protocol Fully cook your meat! TIM EPID FAPET 2017/XII/PTS 11/7/201811/7/2018
Transmission Transmission of foodborne pathogens occurs via the oral route. How those pathogens contaminate food can vary based on the organism, its reservoir, food handling/processing, and cross-contamination prior to serving. Some organisms rely on a human reservoir, such as Shigella, Campylobacter. Others have an animal reservoir such as Campylobacter, Salmonella, E. coli 0157:H7, Listeria, and Toxoplasma. TIM EPID FAPET 2017/XII/PTS 11/7/201811/7/2018
FOOD CHAIN Transmission Contamination can occur at several points along the food chain On the farm or in the field At the slaughter plant During processing At the point of sale At home such as kitchen or personal hygiene etc TIM EPID FAPET 2017/XII/PTS 11/7/201811/7/2018
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* 07/16/96 TIM EPID FAPET 2017/XII/PTS 11/7/201811/7/2018 *
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Factors contributing to the global incidence of foodborne disease Poor sanitary conditions Inadequate cooking, reheating and storage conditions Increasing tourism and international trade of animal and food Emerging/reemerging foodborne pathogens TIM EPID FAPET 2017/XII/PTS 11/7/201811/7/2018
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The varied sources and Common of foodborne pathogens C. Botulinum Home canned foods Campylobacter Poultry, raw milk Cyclospora Imported berries E. Coli O157:H7 Ground beef, produce, water, animal contact Listeria monocytogenes Ready to eat meats, pate, soft cheeses There are varied sources specific to foodborne pathogens. For example, home caned foods have been shown to cause illnesses due to Botulism. 11/7/2018 TIM EPID FAPET 2017/XII/PTS
The varied sources and Common of foodborne pathogens Norovirus Ill food-handlers, produce, shellfish Salmonella Meat, eggs, raw milk, animal contact Toxoplasmosis Cat feces, raw meat (pork, lamb venison) Vibrio Shellfish Yersenia Pork products (chitterlings) There are varied sources specific to foodborne pathogens. For example, home caned foods have been shown to cause illnesses due to Botulism. 11/7/2018 TIM EPID FAPET 2017/XII/PTS
Salmonellosis However, some are restricted to a single host species e.g. - Salmonella abortus ovis causing abortion in ewes, - Salmonella gallinarum the cause of fowl typhoid. Any food contaminated with salmonellae may be involved. foods commonly involved are animal derived foods such as: meat and meat products, milk and milk products, egg and egg products TIM EPID FAPET 2017/XII/PTS 11/7/201811/7/2018
Pathogenic Escherichia coli Enteropathogenic Escherichia coli can cause serious food infections Reservoir: cattle and deer (humans may serve as a reservoir for person-to-person transmission) TIM EPID FAPET 2017/XII/PTS 11/7/201811/7/2018
E. coli O157:H7 transmission The 1988 model Meat Cow Cow Human Human Milk TIM EPID FAPET 2017/XII/PTS 11/7/201811/7/2018
Cholera Cholera is caused by Vibrio cholera bacterium. Cholera vibrios are ingested in drink or food. In natural infection, the dosage is usually very small. The organism multiply in the small intestine to produce a very potent enterotoxin, which stimulates a persistent out pouring of isotonic fluid by the gut mucosal cells. TIM EPID FAPET 2017/XII/PTS 11/7/201811/7/2018
Listeria monocytogenes infection Listeria monocytogenese occurs after consumption of animal product raw milk, soft cheese, meat and meat products. milk, ice cream, TIM EPID FAPET 2017/XII/PTS 11/7/201811/7/2018
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Endoparasite TIM EPID FAPET 2017/XII/PTS 11/7/201811/7/2018
Control of Foodborne Disease From farm to table approach Implementation of GMP and HACCP TIM EPID FAPET 2017/XII/PTS 11/7/201811/7/2018
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Prevention TIM EPID FAPET 2017/XII/PTS 11/7/201811/7/2018
See u next week TIM EPID FAPET 2017/XII/PTS 11/7/201811/7/2018