1. Foodborne Disease (cuatro)

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

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

4. The broad fish tapeworm may grow to 35 feet and live ten years inside a person's intestines.

5. 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

6. They derive their nourishment and protection, as well as live and reproduce, within the tissues and organs of their host.

7. 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.

8. Helminth
any of various parasitic worms
fluke
nematode
tapeworm

9. Anisakis
Nematodes (roundworms) associated with foodborne infection from fish.
1-1½ inches long
Beige, white, pink
Also called “cod worm”, “herring worm”

10. Symptoms and Onset Time
Worms attach to stomach
Vomiting/Abdominal pain
Coughing if worms attached to throat

11. 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

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

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

14. Prevention
Inspect seafood
Cook to proper temperature

15. 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

16. 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.

17. Recent outbreaks in fresh fruits and vegetables contaminated at the farm.

18. 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

19. Common Foods
Contaminated water
Raspberries
Strawberries
Fresh produce

20. Transmission in Foods Fecal-oral
Food contaminated after contact with polluted water or infected food worker
Days or weeks after eating contaminated food

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

22. Giardia lambia
Giardia found in feces of wild animals, domestic pets and infected persons.
Cause foodborne infection

23. Giardia stick closely to the lining of the small intestine in the hosts they infect and cause mild to severe diarrhea.

24. 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.

25. 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.

26. Symptoms and Onset Time
Diarrhea within 1 week of contact.

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

28. Prevention
Potable water
Good foodhandling
Handwashing

29. 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.

30. Trichinella sprialis Foodborne roundworm Infected flesh muscle
Does not exit the body in vomitus or fecal discharge.

31. Trichinosis (Trichinella sprialis) – cause by roundworms.
Undercooked pork, bear meat
Feeding undercooked garbage to hogs.
Ethnic foods,

32. 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

33. Common Foods
Pork #1
Bear
Walruses
Wild boar

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

35. Prevention
Cook pork and wild game animals to proper temperature.

36. Mo’ on Parasites Infected food service worker
Sewage used to fertilize vegetable crops that are consumed raw.

37. Parasites eggs hatch inside humans
Also from consuming raw or undercooked fish. (sushi)

38. Increased popularity of raw fish, undercooked meat and fowl may cause an increase of disease in the U.S.

39. Tapeworms or roundworms
May require surgery to remove

40. Thoroughly cook fish or freezing

41. Chemical Food Poisoning
Foodborne Disease
Chemical Food Poisoning

42. Naturally occurring (biological organisms)
Man-made Chemicals (Processing)

43. 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.

44. The most common symptoms are diarrhea, nausea, and vomiting and sometimes seizures and paralysis.

45. Mushroom (Toadstool) Poisoning
It is difficult to differentiate poisonous from nonpoisonous mushrooms in the wild, even for highly knowledgeable people.
Folklore rules are unreliable.

46. Mushrooms: One of the most poisonous types-Amanitas (Death Angel) grows in the woods and on lawns. One or two bites can kill.

47. Plant Toxins Water Hemlock Castor Bean Jimsonweed Ergot Aflatoxin
foxglove

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

49. 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.

50. 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.

51. Naturally Occurring Chemicals
Ciguatoxin
Mycotoxin
Scombrotoxin
Shellfish toxins

52. 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.

53. Ciguatoxins
Intoxication caused by eating contaminated tropical reef fish.
Toxin found in algae

54. 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

55. Symptoms and Onset Time
Nausea, vomiting, diarrhea, dizziness, shortness of breath
Hot and cold sensation (classic symptom)
Onset time: 30 minutes
Death can occur

56. 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.

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

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

59. Prevention Toxin not destroyed by cooking
Purchase seafood from reputable supplier

60. Scombrotoxin Also called histamine poisoning
Caused by eating foods high in histamine.

61. Histamine is usually produced by bacteria when they decompose food containing the protein .
Histamine not inactivated by cooking.

62. 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

63. Common Foods
Tuna, anchovies, blue fish, mackerel, amberjack, abalone, and mahi-mahi
Sardines

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

65. 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

66. 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

67. Shellfish Toxins (Intoxication)
Paralytic Shellfish Poisoning
Diarrhetic Shellfish Poisoning
Domoic Acid Poisoning
Neurotoxic Shellfish Poisoning

68. 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.

69. 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.

70. PSP (Paralytic Shellfish Poisoning)
Eating shellfish such as oysters, clams or scallops. contaminated with saxitoxin (nerve poison) caused by algae.

71. 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

72. 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: minutes
(Domoic Acid- 10 minutes)

73. Common Foods
Paralytic Shellfish Poisoning (PSP)- more common with mussels, clams, oysters, scallops.

74. Transmission in Foods Contaminate shellfish by sports fisherman
Harvested from polluted waters

75. Commercially harvested shellfish are rarely involved in foodborne disease.
Health agencies monitor levels of toxins.
Harvesting prohibited when toxins exceed safe limits.

76. Purchase from approved suppliers
Prevention
Purchase from approved suppliers

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

78. Mycotoxin Fungi- molds, yeast, mushrooms Intoxication
Fungi are larger than bacteria
Prefer high sugar or starches

79. 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.

80. In 2004 aflatoxin killed over 100 people in an East African country who consumed grains infested by Aspergillus flavus.

81. 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.

82. Symptoms and Onset Time
Hemorrhage, acute liver damage
Fluid buildup in the body
Possible death

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

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

85. Foodborne Disease Test Monday
The Inn
Foodborne Disease Test Monday
Go Pirates!!!
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