1. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Chapter 10 Food-Related Illnesses and Allergies

2. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Objectives Identify diseases caused by contaminated food, their signs, and means by which they are spread List signs of food contamination State precautions for protecting food from contamination Describe allergies and elimination diets and their uses

3. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Food-Related Illnesses Result from food contaminated with pathogens or chemicals –Pathogens can be bacteria, viruses, molds, worms, or protozoa –Chemicals can be added to foods intentionally or accidentally through carelessness or pollution (continues)

4. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Food-Related Illnesses Food poisoning –General term for foodborne illness –Includes: Foodborne infection –Caused by pathogen Food intoxication –Caused by toxins produced by pathogen (continues)

5. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Food-Related Illnesses Food poisoning –Symptoms: Vomiting, diarrhea, headache, and abdominal cramps –May be mistaken for flu –May be life-threatening in young children, elderly, or immunocompromised

6. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Bacteria That Cause Foodborne Illness Campylobacter jejuni Clostridium botulinum Clostridium perfringens Cyclospora cayetanensis Escherichia coli (E. coli) (continues)

7. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Bacteria That Cause Foodborne Illness Listeria monocytogenes Salmonellosis Shigella Staphylococcus aureus

8. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Campylobacter Jejuni One of the most prevalent causes of diarrhea Can contaminate meat during slaughter Symptoms: –Diarrhea, fever, headache, muscle and abdominal pain, and nausea (continues)

9. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Campylobacter Jejuni Onset is two to five days after infection Transmitted by unpasteurized milk, contaminated water, and raw or undercooked meat, poultry, and shellfish

10. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Clostridium Botulinum Causes botulism Found on plants and in soil, water, and intestinal tracts of animals and fish Can be produced in sealed containers –E.g., cans, jars, and vacuum-packaged foods –Great care must be taken when canning foods at home (continues)

11. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Clostridium Botulinum Symptoms: –Double vision, speech difficulties, inability to swallow, and respiratory paralysis Onset is four to 36 hours after eating Rarest, but most deadly of all food poisonings Fatality rate in U.S.: –Approximately 65 percent

12. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Clostridium Perfringens “Cafeteria” or “buffet” germ Transmitted by eating heavily contaminated food Symptoms: –Nausea, diarrhea, and inflammation of stomach and intestine (continues)

13. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Clostridium Perfringens Onset is six to 24 hours after ingestion Prevention: –Maintain foods at proper temperature

14. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Cyclospora Cayetanensis Parasite that causes gastroenteritis Transmitted by poor hygiene and contaminated water Symptoms: –Watery diarrhea, abdominal cramps, decreased appetite, and low-grade fever (continues)

15. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Cyclospora Cayetanensis Onset is one week after invasion Prevention: –Drink clean water, wash thoroughly, and properly handle produce

16. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. E. Coli Group of bacteria that can cause illness in humans Found in intestines of some mammals, raw milk, and water contaminated by feces (continues)

17. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. E. Coli Transmitted by contaminated water, unpasteurized milk or apple juice, raw or rare ground beef products, unwashed fruits or vegetables, and directly from person-to-person Symptoms: –Severe abdominal cramps, diarrhea that may be watery or bloody, and nausea (continues)

18. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. E. Coli Onset is three to nine days after invasion Complications: –Hemorrhagic colitis and hemolytic uremic syndrome in children Prevention: –Carefully choose and cook food

19. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Listeria Monocytogenes Bacteria often found in human and animal intestines, milk, leafy vegetables, and soil Transmitted by unpasteurized dairy foods, leafy raw vegetables, and processed meats Symptoms: –Fatigue, fever, chills, headache, backache, abdominal pain, and diarrhea (continues)

20. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Listeria Monocytogenes Onset is 12 hours to eight weeks after ingestion Prevention: –Thoroughly cook meats and poultry, carefully wash salad greens, and ensure dairy products are pasteurized

21. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Salmonellosis Found in raw meats, poultry, fish, milk, and eggs Transmitted by eating contaminated food or by contact with carrier Symptoms: –Headache, vomiting, diarrhea, abdominal cramps, and fever (continues)

22. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Salmonellosis Onset is six to 48 hours after invasion Prevention: –Properly handle and cook raw foods

23. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Shigella Found in feces of infected people Typically transmitted by infected food handler with poor handwashing practices Cold foods common carriers (continues)

24. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Shigella Symptoms: –Diarrhea, fever, chills, headache, nausea, and abdominal cramps Onset is one to seven days

25. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Staphylococcus Aureus Found on human skin, infected cuts, pimples, and in noses and throats Transmitted by carriers and food containing toxin created by bacteria Symptoms: –Vomiting, diarrhea, and abdominal cramps (continues)

26. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Staphylococcus Aureus Onset is 30 minutes to eight hours Prevention: –Store and cook food at proper temperature

27. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Stop and Share Consider the following scenario: –You are teaching a class about preventing food poisoning. What food preparation safety guidelines will you discuss? (continues)

28. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Stop and Share Cook all meats and poultry thoroughly –Ground beef, veal, and lamb 160 degrees Fahrenheit –Ground poultry At least 165 degrees Fahrenheit Carefully wash fruits and vegetables (continues)

29. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Stop and Share Avoid unpasteurized milk, dairy products, and vegetable and fruit juices Be especially vigilant if compromised immune system Thaw poultry and meats in refrigerator or microwave and cook immediately (continues)

30. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Stop and Share Avoid cross-contamination of raw and cooked foods –Carefully clean utensils and counter surfaces in contact with raw food Do not eat raw or undercooked eggs –Nor foods that contain them Keep hot foods hot and cold foods cold

31. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Other Substances That Cause Food Poisoning Mold Trichinella spiralis Protozoa

32. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Mold Type of fungus May cause respiratory problems if inhaled Mycotoxin can cause liver and skin damage and eventually cancer (continues)

33. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Mold Symptoms: –Abdominal pain, vomiting, and diarrhea Onset is one day to several months after ingestion

34. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Trichinella Spiralis Parasitic worm that causes trichinosis Transmitted by eating inadequately cooked pork from infected pigs Onset is 24 hours (continues)

35. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Trichinella Spiralis Symptoms: –Abdominal pain, vomiting, fever, chills, and muscle pain Cook all pork to internal temperature of at least 170 degrees Fahrenheit

36. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Protozoa (Dysentery) Introduced to food by carriers or contaminated water Symptoms: –Severe diarrhea that can occur intermittently

37. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Prevention of Foodborne Illnesses Have clean kitchen and equipment Properly wash hands Wear gloves if cooking with any hand wound Cover and store foods to prevent microbes or animals from reaching it Prepare, cook, and store foods to appropriate temperatures (continues)

38. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Prevention of Foodborne Illnesses Prevent known carriers from preparing foods Select only packages and jars that were sealed by manufacturer Avoid bulging cans, foods that look or smell odd, and foods showing signs of mold

39. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Miscellaneous Food Poisoning Ingestion of the following: –Plants or animals that contain poison E.g., mushrooms, rhubarb leaves, fish from polluted water –Cleaning agents –Insecticides –Drugs

40. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Food Allergies Occurs when immune system reacts to food substance –Usually a protein Food intolerance does not involve immune system Allergic reactions can be life-threatening

41. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Types of Allergic Reactions Hay fever Urticaria Edema Headache Dermatitis Nausea Dizziness Asthma

42. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Treatment of Allergies Removal of allergen when identified To identify: –Food diary –Laboratory tests –Client education –Elimination diet

43. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Elimination Diet Limited diet in which only certain foods are allowed in attempt to pinpoint food allergen causing reaction Additional foods introduced slowly until allergic reaction occurs

44. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Common Food Allergens Milk Wheat Corn Eggs Citrus fruit Strawberries Tomatoes Legumes Tree nuts Peanuts Chocolate Soybeans Pork Fish Shellfish

45. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Teaching Considerations Avoid microbial contamination of food supplies at home Read food labels Ask about food ingredients at restaurant or another person’s home

46. Copyright © 2011 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Conclusion Human ignorance or carelessness usually cause of food infection or poisoning Many food handling safety factors can prevent food contamination Most common food allergens: –Milk, chocolate, eggs, tomatoes, fish, citrus fruit, legumes, strawberries, and wheat