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

2. Pathogen a bacterium, virus, or other microorganism that can cause disease. 2

3. 3 How Foodborne Illness Occurs  Infection–ingested cells grow in the gastro-intestinal tract  Toxin–ingest toxin produced by pathogen

4. 4 Common Symptoms of Foodborne Illness Include  Nausea  Vomiting  Diarrhea  Fever  Jaundice (in Hepatitis A)  Abdominal cramps

5. 5 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

6. 6 There are More than 30 Important Foodborne Pathogens—20 are listed below Viruses Hepatitis A Norwalk virus group Rotavirus Bacteria Bacillus cereus Campylobacter jejuni Clostridium perfringens Clostridium botulinum Escherichia coli Listeria moncytogenes Salmonella spp. Shigella spp. Staphylococcus aureas Vibrio spp. Yersinia enterocolitica Parasites Anisakis spp. Cryptosporidium Cyclospora Giardia lamblia Toxoplasma gondii Trichinella spiralis Fungi - primarily of concern regarding carcinogenic toxin production

7. 7 Activity: Fill-in the Pathogen  Use the “Common Foodborne Pathogens” table to find the answers.

8. 8 Pathogens for Study  Norovirus  Campylobacter jejuni  Salmonella spp.  E. coli 0157:H7  Clostridium botulinum Cause the most foodborne illnesses Can have severe consequences

9. 9 Norovirus

10. 10 Norovirus  Common food sources 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.

11. 11 Campylobacter jejuni

12. 12 Campylobacter jejuni  Common food sources Poultry, raw milk, beef, pork  Control measures  What percentage of retail poultry is contaminated with Campylobacter? 60-80% Avoid cross-contamination, cook thoroughly

13. 13 Salmonella spp

14. 14 Salmonella spp  Common food sources Poultry, eggs, meat, raw milk, fresh produce  Control measures Avoid cross-contamination, cook thoroughly

15. 15 E. coli O157:H7

16. 16 E. coli O157:H7  Some food sources Raw and undercooked ground beef, lettuce, unpasteurized apple juice  Control measures Avoid cross-contamination, cook thoroughly (ground beef to 155°F for 15 seconds)

17. 17 Clostridium botulinum

18. 18 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

19. 19 Activity: Pathogens for Study  Norovirus  Campylobacter jejuni  Salmonella spp.  E. coli 0157:H7  Clostridium botulinum

20. 20 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

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

22. 22 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

23. 23 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