1. FOODBORNE DISEASES WEEKS XII
Edited by
Prof.Dr.Pratiwi Trisunuwati, drh, MSMS MS
TIM EPID FAPET 2017/XII/PTS
11/7/201811/7/2018

2. Farm to table, food chain transmission main contamination points
TIM EPID FAPET 2017/XII/PTS
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3. “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.
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4. TIM EPID FAPET 2017/XII/PTS
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5. TIM EPID FAPET 2017/XII/PTS
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6. 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

7. 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

8. 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
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11. TIM EPID FAPET 2017/XII/PTS
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12. *
07/16/96
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13. TIM EPID FAPET 2017/XII/PTS
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14. TIM EPID FAPET 2017/XII/PTS
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15. 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
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16. TIM EPID FAPET 2017/XII/PTS
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17. 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

18. 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

19. 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

20. 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

21. E. coli O157:H7 transmission The 1988 model
Meat
Cow
Cow
Human
Human
Milk
TIM EPID FAPET 2017/XII/PTS
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22. 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
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23. 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
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24. TIM EPID FAPET 2017/XII/PTS
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25. Endoparasite
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26. Control of Foodborne Disease
From farm to table approach
Implementation of GMP and HACCP
TIM EPID FAPET 2017/XII/PTS
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27. TIM EPID FAPET 2017/XII/PTS
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28. Prevention
TIM EPID FAPET 2017/XII/PTS
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29. See u next week
TIM EPID FAPET 2017/XII/PTS
11/7/201811/7/2018