Transcript Chapter 10 - Delmar

Chapter 10
Food-Related Illnesses and Allergies
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
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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)
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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)
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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
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Bacteria That Cause Foodborne
Illness
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Campylobacter jejuni
Clostridium botulinum
Clostridium perfringens
Cyclospora cayetanensis
Escherichia coli (E. coli)
(continues)
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Bacteria That Cause Foodborne
Illness
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Listeria monocytogenes
Salmonellosis
Shigella
Staphylococcus aureus
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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)
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Campylobacter Jejuni
• Onset is two to five days after infection
• Transmitted by unpasteurized milk,
contaminated water, and raw or undercooked
meat, poultry, and shellfish
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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)
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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
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Clostridium Perfringens
• “Cafeteria” or “buffet” germ
• Transmitted by eating heavily contaminated
food
• Symptoms:
– Nausea, diarrhea, and inflammation of stomach and
intestine
(continues)
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Clostridium Perfringens
• Onset is six to 24 hours after ingestion
• Prevention:
– Maintain foods at proper temperature
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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)
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Cyclospora Cayetanensis
• Onset is one week after invasion
• Prevention:
– Drink clean water, wash thoroughly, and properly handle
produce
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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)
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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)
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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
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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)
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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
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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)
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Salmonellosis
• Onset is six to 48 hours after invasion
• Prevention:
– Properly handle and cook raw foods
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Shigella
• Found in feces of infected people
• Typically transmitted by infected food handler
with poor handwashing practices
• Cold foods common carriers
(continues)
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Shigella
• Symptoms:
– Diarrhea, fever, chills, headache, nausea, and abdominal
cramps
• Onset is one to seven days
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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)
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Staphylococcus Aureus
• Onset is 30 minutes to eight hours
• Prevention:
– Store and cook food at proper temperature
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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)
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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)
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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)
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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
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Other Substances That Cause Food
Poisoning
• Mold
• Trichinella spiralis
• Protozoa
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Mold
• Type of fungus
• May cause respiratory problems if inhaled
• Mycotoxin can cause liver and skin damage
and eventually cancer
(continues)
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Mold
• Symptoms:
– Abdominal pain, vomiting, and diarrhea
• Onset is one day to several months after
ingestion
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Trichinella Spiralis
• Parasitic worm that causes trichinosis
• Transmitted by eating inadequately cooked
pork from infected pigs
• Onset is 24 hours
(continues)
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Trichinella Spiralis
• Symptoms:
– Abdominal pain, vomiting, fever, chills, and muscle pain
• Cook all pork to internal temperature of at
least 170 degrees Fahrenheit
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Protozoa (Dysentery)
• Introduced to food by carriers or contaminated
water
• Symptoms:
– Severe diarrhea that can occur intermittently
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Prevention of Foodborne Illnesses
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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)
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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
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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
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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
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Types of Allergic Reactions
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Hay fever
Urticaria
Edema
Headache
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Dermatitis
Nausea
Dizziness
Asthma
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Treatment of Allergies
• Removal of allergen when identified
• To identify:
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Food diary
Laboratory tests
Client education
Elimination diet
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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
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Common Food Allergens
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Milk
Wheat
Corn
Eggs
Citrus fruit
Strawberries
Tomatoes
Legumes
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Tree nuts
Peanuts
Chocolate
Soybeans
Pork
Fish
Shellfish
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Teaching Considerations
• Avoid microbial contamination of food
supplies at home
• Read food labels
• Ask about food ingredients at restaurant or
another person’s home
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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
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