What Are Some Important Foodborne Pathogens?

1
Lesson 3

• What Are Some Important Foodborne Pathogens?

2
Cause of Foodborne Illness

• InfectionIngested pathogen cells grow in the
  gastro-intestinal tract
• ToxinPathogen produces a toxin in food that is
  consumed

3
Common Symptoms of Foodborne Illness

• Nausea
• Vomiting
• Diarrhea
• Fever
• Jaundice (in Hepatitis A)
• Abdominal cramps

4
How Many Pathogenic CellsDoes It Take?

• As few as 10, or as many as a million depending
  on the specific pathogen and other factors

5
There are More than 30 Important Foodborne
Pathogens20 are listed below

• Viruses
• Hepatitis A
• Norovirus
• Rotavirus

• Bacteria
• Bacillus cereus
• Campylobacter jejuni
• Clostridium botulinum
• Clostridium perfringens
• Escherichia coli
• Listeria monocytogenes
• Salmonella spp.
• Shigella spp.
• Staphylococcus aureus
• Vibrio spp.
• Yersinia enterocolitica

Parasites Anisakis spp. Cryptosporidium Cyclospora
Giardia lamblia Toxoplasma gondii Trichinella
spiralis
Fungiprimarily of concern regarding carcinogenic
toxin production
6
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 0157H7
• Clostridium botulinum

Cause the most foodborne illnesses
Can have severe consequences
8
Pathogens for Study

• Use your groups assigned Activity Envelopes to
  study one of these pathogens
• Norovirus
• Campylobacter jejuni
• Salmonella spp.
• E. coli 0157H7
• Clostridium botulinum

9
Norovirus
10
Norovirus

• Common food sources
• Contaminated shellfish, prepared foods
  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
Campylobacter jejuni
12
Campylobacter jejuni

• Common food sources
• Raw milk, poultry, beef, pork, shellfish
• Control measures
• Avoid cross-contamination, cook thoroughly
• What food caused an outbreak of Campylobacter in
  the article?
• Raw milk
• Can raw milk be served in food service
  establishments?
• No

13
Campylobacter jejuni

• In food service, only pasteurized milk be served.
  
• Pasteurization is heating of milk to destroy
  vegetative pathogenic bacteria.

14
Salmonella species
15
Salmonella species

• 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?
• Arthritis and gastrointestinal tract problems

16
Escherichia coli (E. coli) O157H7
17
E. coli O157H7

• Some food sources
• Raw and undercooked ground beef, lettuce,
  unpasteurized apple juice
• Control measures
• Avoid cross-contamination, cook thoroughly
  (ground beef to 155F for 15 seconds)
• How did 16-year old Angela contract E. coli?
• Caesar salad served at summer drill-team camp
• How long was she in the hospital?
• 27 days

18
Clostridium botulinum
19
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
• What was the source of botulism contracted by
  church supper attendees?
• Frozen chili that had been held at warm
  temperatures during storage by a food salvage
  store

20
Pathogens that are Cause for Exclusion from Work

• The Idaho Food Code requires food employees must
  be excluded from a food service establishment if
  they are infected with
• Salmonella typhi
• Shigella
• E. colishiga toxin type
• Hepatitis A virus
• Norovirus

21
Understanding Check!

• For controlling the spread of norovirus
  infection, what behavior is most important?

22
Understanding Check!

• What are the most important control factors (2)
  for avoiding illness from Salmonella,
  Campylobacter, and E. coli 0157H7?

23
Understanding Check!

• If a food worker is infected with one of these
  five pathogens, he/she must not work in a food
  establishment. Name them.

Salmonella typhi Shigella E. colishiga
toxin Hepatitis A Norovirus
24
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

24
25
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

25
26
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

26