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

How Foodborne Illness Occurs Infection–ingested cells grow in the gastro-intestinal tract Toxin–ingest toxin produced by pathogen

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

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

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 perfringens Clostridium botulinum Escherichia coli Listeria moncytogenes Salmonella spp. Shigella spp. Staphylococcus aureas Vibrio spp. Yersinia enterocolitica Viruses Hepatitis A Norwalk virus group Rotavirus Parasites Anisakis spp. Cryptosporidium Cyclospora Giardia lamblia Toxoplasma gondii Trichinella spiralis Fungi - primarily of concern regarding carcinogenic toxin production

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

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

Activity: Pathogens for Study Five student groups to use Activity Envelops to study: Norovirus Campylobacter jejuni Salmonella spp. E. coli 0157:H7 Clostridium botulinum

Norovirus

Norovirus Common food sources Control measures water, shellfish, food 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.

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

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

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

Campylobacter jejuni

Campylobacter jejuni Common food sources Control measures Poultry, raw milk, beef, pork Avoid cross-contamination, cook thoroughly Control measures What percentage of retail poultry is contaminated with Campylobacter? 60-80%

Salmonella spp

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

E. coli O157:H7

E. coli O157:H7 Some food sources Control measures Raw and undercooked ground beef, lettuce, unpasteurized apple juice Avoid cross-contamination, cook thoroughly (ground beef to 155°F for 15 seconds) Control measures What foods were implicated in making people sick at a Boise restaurant in September 1995? Caesar salad and chicken

Clostridium botulinum

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 Why did pickled eggs become a source of botulism poisoning? Because the eggs were pierced and held at room temperature.

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

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

Understanding Check! Campylobacter, Salmonella, and E. coli 0157:H7 are all found in the gastro-intestinal tract of animals and may be present on raw meat and/or poultry items. What are the most important control factors for avoiding these pathogens? Adequate cooking and Avoid cross-contamination

Understanding Check! If a food worker is infected with one of these four pathogens, he/she must not work in a food establishment. What are the 4 serious, infectious pathogens? Salmonella typhi Shigella E. coli—shiga toxin Hepatitis A