Foodborne Disease (cuatro)

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

Parasites Pair of schistosome larvae. This species causes schistosomiasis, a devastating illness.

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 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 Foods Raw or undercooked seafood Bottom feeding fish –cod, salmon, flounder, shrimp, tuna Fresh seafood salad

Transmission Walruses, Sea lions, Otters Worms transferred to fish (intermediate host) Humans become accidental host

Prevention Inspect seafood Cook to proper temperature

Cyclospora 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

Prevention Avoid contact with contaminated foods, water, or food workers. Good sanitation Purchase RTE foods from an inspected and approved supplier.

Giardia 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. Once inside the body the parasite sticks onto the intestine wall, where it feeds and multiplies.

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 Time Diarrhea within 1 week of contact.

Transmission contaminated water contaminated food contact with infected pets or farm animals.

Prevention 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 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. Ethnic foods,

Symptoms 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 Foods Pork #1 Bear Walruses Wild boar

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

Prevention Cook pork and wild game animals to proper temperature.

Mo’ 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

Chemical Food Poisoning 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 foxglove

Water Hemlock Sweet tasting but deadly. Most toxic of all native to North American plants. Contains cicutoxin (neurotoxin) Maine resident died within 3 hours.

Contain a toxin called ricin. Castor Bean Some reports have indicated that ricin may have been used in the Iran-Iraq war during the 1980s and that quantities of ricin were found in Al Qaeda caves in Afghanistan. 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. One to 3 seeds can kill a child.

Naturally 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.

Ciguatoxins 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 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. . For months afterward, the sensations may be disabling. Doctors sometimes try to treat affected people with intravenous mannitol (a drug that reduces swelling and pressure), but it is unclear whether this provides any benefit.

Common Foods Marine finfish Barracudas, grouper, jacks, mackerel, snapper

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

Prevention Toxin not destroyed by cooking Purchase seafood from reputable supplier

Scombrotoxin 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 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 Foods Tuna, anchovies, blue fish, mackerel, amberjack, abalone, and mahi-mahi Sardines

Transmission Leaving food out at room temperature can result in histamine production. Overtime bacteria can breakdown histidine and cause production of histamine.

Prevention 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

Tuna, mackeral, bluefish, skipjack, swordfish, bonito Scombroid Poisoning Flushing, sweating, burning, peppery taste, dizzy, nausea, headache, rash, diarrhea, stomach cramps Scrombroid or Histamine poisoning occurs when Scrombroid fish are time/temp abused Tuna, mackeral, bluefish, skipjack, swordfish, bonito

Shellfish Toxins (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 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 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.

Purchase from approved suppliers Prevention Purchase from approved suppliers

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

Mycotoxin 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 Time Hemorrhage, acute liver damage Fluid buildup in the body Possible death

Common Foods Dry or acidic foods that do not support bacterial growth. Corn and corn products Pecans, walnuts

Prevention Purchase from approved suppliers Keep grains and nuts dry Protect from humidity

Foodborne Disease Test Monday The Inn Foodborne Disease Test Monday Go Pirates!!! Review lecture notes