Transcript Lesson 3 - My CCSD

Lesson 3
What Are Some Important
Foodborne Pathogens?
1
How Foodborne Illness Occurs
 Infection–ingested cells
grow in the gastro-intestinal
tract
 Toxin–ingest toxin
produced by pathogen
2
Common Symptoms of
Foodborne Illness Include
 Nausea
 Vomiting
 Diarrhea
 Fever
 Jaundice (in Hepatitis A)
 Abdominal cramps
3
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
4
There are More than 30 Important
Foodborne Pathogens—20 are listed
below
5
Bacteria
Viruses
Parasites
Bacillus cereus
Campylobacter jejuni
Clostridium perfringens
Clostridium botulinum
Escherichia coli
Listeria moncytogenes
Salmonella spp.
Shigella spp.
Staphylococcus aureas
Vibrio spp.
Yersinia enterocolitica
Hepatitis A
Norwalk virus group
Rotavirus
Anisakis spp.
Cryptosporidium
Cyclospora
Giardia lamblia
Toxoplasma gondii
Trichinella spiralis
Fungi - primarily of concern regarding carcinogenic toxin production
Activity: Fill-in the
Pathogen
 Use the
“Common
Foodborne
Pathogens”
table to find
the answers.
6
Pathogens for Study
7
 Norovirus
 Campylobacter jejuni
 Salmonella spp.
Cause the most foodborne
illnesses
 E. coli 0157:H7
 Clostridium botulinum
Can have severe
consequences
Activity: Pathogens for
Study
Five student groups to use Activity
Envelops to study:
 Norovirus
 Campylobacter jejuni
 Salmonella spp.
 E. coli 0157:H7
 Clostridium botulinum
8
Norovirus
9
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?

10
They were infected with norovirus by the Duke
University football team.
Song Activity: A Case of Norwalk
11
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
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
12
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
A Case of Norwalk
A case of Norwalk
Out on the sea
In the bathroom of my cabin
Is where I'll be
13
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
Campylobacter jejuni
14
Campylobacter jejuni
 Common food sources

Poultry, raw milk, beef, pork
 Control measures

Avoid cross-contamination, cook
thoroughly
 What percentage of retail
poultry is contaminated with
Campylobacter?

15
60-80%
Salmonella spp
16
Salmonella spp
 Common food sources

Poultry, eggs, meat, raw milk, fresh produce
 Control measures

Avoid cross-contamination, cook
thoroughly
 What long-term problems continue to
plague Jennifer Thompson as a result
of Salmonella infection from ice cream?

17
Arthritis and gastrointestinal tract problems
E. coli O157:H7
18
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)
 What foods were implicated in making
people sick at a Boise restaurant in
September 1995?

19
Caesar salad and chicken
Clostridium botulinum
20
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?

21
Because the eggs were pierced and held at room
temperature.
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:




22
Salmonella typhi
Shigella
Escherichia coli—shiga toxin type
Hepatitis A virus
Understanding Check!
For controlling the spread of norovirus
infection, what behavior is most important?
23
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?
24
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?
25