1 lesson 3 what are some important foodborne pathogens?
TRANSCRIPT
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Lesson 3
What Are Some Important Foodborne Pathogens?
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How Foodborne Illness Occurs
Infection–ingested cells grow in the gastro-intestinal tract
Toxin–ingest toxinproduced by pathogen
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Common Symptoms of Foodborne Illness Include
Nausea Vomiting Diarrhea Fever Jaundice (in Hepatitis A) Abdominal cramps
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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
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There are More than 30 Important Foodborne Pathogens—20 are listed
belowVirusesHepatitis A
Norwalk virus group
Rotavirus
BacteriaBacillus cereus
Campylobacter jejuni
Clostridium perfringens
Clostridium botulinum
Escherichia coli
Listeria moncytogenes
Salmonella spp.
Shigella spp.
Staphylococcus aureas
Vibrio spp.
Yersinia enterocolitica
ParasitesAnisakis spp.
Cryptosporidium
Cyclospora
Giardia lamblia
Toxoplasma gondiiTrichinella spiralis
Fungi - primarily of concern regarding carcinogenic toxin production
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Activity: Fill-in the Pathogen
Use the “Common Foodborne Pathogens” table to find the answers.
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Pathogens for Study
Norovirus Campylobacter jejuni Salmonella spp.
E. coli 0157:H7 Clostridium botulinum
Cause the most foodborne illnesses
Can have severe consequences
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Activity: Pathogens for Study
Five student groups to use Activity Envelops to study:
Norovirus Campylobacter jejuni Salmonella spp. E. coli 0157:H7 Clostridium botulinum
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Norovirus
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Norovirus
Common food sources water, shellfish, food contaminated by infected
food handlers
Control measures good personal hygiene
What happened to the FloridaState football team? They were infected with norovirus by the Duke
University football team.
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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
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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
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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
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Campylobacter jejuni
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Campylobacter jejuni
Common food sources Poultry, raw milk, beef, pork
Control measures
What percentage of retail poultry is contaminated with Campylobacter? 60-80%
Avoid cross-contamination, cook thoroughly
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Salmonella spp
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Salmonella spp
Common food sources Poultry, eggs, meat, raw milk, fresh
produce
What long-term problems continue to plague Jennifer Thompson as a result of Salmonella infection from ice cream? Arthritis and gastrointestinal tract problems
Control measures Avoid cross-contamination, cook
thoroughly
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E. coli O157:H7
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E. coli O157:H7
Some food sources Raw and undercooked ground beef, lettuce,
unpasteurized apple juice Control measures
What foods were implicated in making people sick at a Boise restaurant in September 1995? Caesar salad and chicken
Avoid cross-contamination, cook thoroughly (ground beef to 155°F for 15 seconds)
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Clostridium botulinum
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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.
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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
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Understanding Check!
For controlling the spread of norovirus infection, what behavior is most important?
Good personal hygiene
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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
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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