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

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

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

4. 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

5. 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

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

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

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

9. Norovirus

10. 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.

11. 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

12. 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

13. 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

14. Campylobacter jejuni

15. 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%

16. Salmonella spp

17. 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

18. E. coli O157:H7

19. 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

20. Clostridium botulinum

21. 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.

22. 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

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

24. 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

25. 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