Clostridium botulinum

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Clostridium botulinum

• Bacteria Anaerobic, spore-forming, motile GPR
• Source Soils, sediments, intestinal tracts of
  fish/mammals, gills and viscera of crabs and
  other shellfish
• Illness Intoxication (heat-labile neurotoxin)
• Symptoms Weakness, vertigo, double vision,
  difficulty in speaking, swallowing and breathing,
  respiratory paralysis
• Foods Semi-preserved seafood, improperly canned
  foods
• Transmission Spores present in raw foods
• Control Proper canning, aw lt0.93, pH lt4.7

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Clostridium perfringens

• Bacteria Anaerobic, spore-forming, nonmotile GPR
• Source Soil, dust, intestinal tract of animals
  and humans
• Illness Infection (toxin released on
  sporulation)
• Symptoms Intense abdominal cramps and diarrhea
• Foods Temperature abuse of prepared foods such
  as meats, meat products, and gravy
• Transmission Spores present in raw foods
• Control Proper time/temperature control
  preventing cross-contamination of cooked foods

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Bacillus cereus

• Bacteria Facultatively aerobic, spore-forming,
  motile GPR
• Source Soil, dust, raw foods
• Illness 1) diarrheal type (infection,
  heat-labile toxin) 2) emetic type (intoxication,
  heat-stable toxin)
• Symptoms 1) profuse watery diarrhea, abdominal
  pain 2) vomiting, nausea
• Foods 1) vegetables, salads, meats, casseroles
  2) rice and pasta
• Transmission Spores present in raw foods
• Control time/temperature reheat cooked foods to
  gt165o F

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Brucella abortis, B. suis

• Bacteria Aerobic, nonmotile, GNR
• Source Domestic and wild animals
• Illness Infection (undulant fever)
• Symptoms Sweats, chills, weakness, aches, joint
  pains
• Foods Raw milk, infected meat
• Transmission Infected animals
• Control Pasteurize milk, cook meats

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Campylobacter jejuni

• Bacteria Microaerophilic, motile GNR
• Source Intestines of poultry, livestock,
  domestic animals streams and ponds
• Illness Infection (gastroenteritis)
• Symptoms Diarrhea, abdominal pain, headache,
  weakness, fever
• Foods undercooked chicken hamburger, raw milk
  clams
• Transmission Contaminated foods water
  cross-contamination person to person
• Control Proper cooking, proper hand and
  equipment washing, sanitary food handling
  practices

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Pathogenic Escherichia coli O157H7

• Bacteria Facultative anaerobic, motile or
  nonmotile GNR
• Source Intestines of animals and poultry
• Illness Hemorrhagic colitis (HC), hemolytic
  uremic syndrome (HUS), thrombotic
  thrombocytopenic purpura (TTP)
• Symptoms HC) diarrhea vomiting, HUS) diarrhea
  acute renal failure, TTP) diarrhea, GI
  hemorrhage, blood clots in brain
• Foods Meat, poultry, potatoes, raw milk
• Transmission Cross-contamination, sewage
  pollution of coastal waters
• Control Proper cooking, temperature control,
  preventing cross-contamination, proper personal
  hygiene

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Listeria monocytogenes

• Bacteria Microaerophilic, motile, GPR
• Source Widespread in the environment
• Illness Infection
• Symptoms Mild flu-like symptoms to meningitis,
  abortions, septicemia, and death
• Foods Coleslaw, raw milk, Mexican style soft
  cheese, smoked mussels
• Transmission Cross-contamination from raw to
  cooked food, contaminated raw foods
• Control Proper cooking, preventing
  cross-contamination, pasteurizing milk

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Salmonella spp.

• Bacteria Facultative anaerobic, motile, GNR
• Source Intestine of mammals, birds, amphibians
  and reptiles
• Illness Infection (gastroenteritis)
• Symptoms Nausea, vomiting, abdominal cramps,
  fever
• Foods Poultry, poultry salads, meats, dairy
  products, egg products
• Transmission Cross-contamination, human
  contamination, sewage pollution of coastal waters
• Control Proper cooking, temperature control,
  preventing cross-contamination, personal hygiene

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Shigella spp.

• Bacteria Facultative anaerobic, nonmotile, GNR
• Source Intestine of humans and primates
• Illness Infection (gastroenteritis)
• Symptoms Mild diarrhea, fever, abdominal cramps,
  severs fluid loss
• Foods Water, milk, salads, lettuce, watermelon,
  beans, spaghetti
• Transmission Contamination from workers, sewage
  pollution of coastal waters, contamination of
  seafood after harvest
• Control Personal hygiene, preventing human waste
  contamination of water supplies, preventing ill
  people or carriers from working with food

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Pathogenic Staphylococcus aureus

• Bacteria Facultative aerobic, nonmotile, GPC
• Source Humans and animals, air, dust, sewage
• Illness Intoxication (gastroenteritis)
• Symptoms Nausea, vomiting, abdominal cramps,
  watery or bloody diarrhea, fever
• Foods Meats, poultry, eggs, dairy products,
  seafood
• Transmission Contamination of food by workers or
  equipment
• Control Time/temperature control, personal
  hygiene, sanitation

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Vibrio cholerae

• Bacteria Facultative aerobic, motile, curved GNR
• Source Naturally occurring in estuaries, bays
  and brackish water
• Illness Infection (cholera or gastroenteritis)
• Symptoms 01 watery diarrhea, vomiting,
  abdominal cramps non-01 Diarrhea, abdominal
  cramps, fever
• Foods Molluscan shellfish
• Transmission Contaminated water,
  cross-contamination from raw to cooked seafood,
  consumption of contaminated raw seafood
• Control Proper cooking, preventing
  cross-contamination, Harvesting from approved
  waters

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Vibrio parahaemolyticus

• Bacteria Facultative aerobic, motile, curved GNR
• Source Naturally occurring in estuaries and
  other coastal areas throughout the world
• Illness Infection (gastroenteritis)
• Symptoms Diarrhea, abdominal cramps, nausea,
  vomiting, headache
• Foods Raw, improperly cooked, or cooked and
  contaminated fish and shellfish
• Transmission Cross-contamination from raw to
  cooked seafood, consumption of raw seafood
• Control Proper cooking, preventing
  cross-contamination of cooked seafood

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Vibrio vulnificus

• Bacteria Facultative aerobic, motile, curved GNR
• Source Naturally occurring marine bacterium
• Illness Infection (wounds, gastroenteritis,
  septicemia)
• Symptoms Skin lesions, septic shock, fever,
  chills, nausea
• Foods Raw oysters, clams and crabs
• Transmission Cross-contamination from raw to
  cooked seafood, consumption of raw seafood
• Control Proper cooking, preventing
  cross-contamination of cooked seafood

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Yersinia enterocolitica

• Bacteria Facultative aerobic, motile, GNR
• Source Soil, water, domesticated and wild
  animals
• Illness Infection (gastroenteritis)
• Symptoms Diarrhea, vomiting, abdominal pain,
  fever
• Foods Meats, oysters, fish, raw milk
• Transmission Cross-contamination from raw to
  cooked food, poor sanitation, time/temperature
  abuse
• Control Preventing cross-contamination, proper
  sanitation and food handling practices

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Viruses

• Hepatitis A and E
• Norwalk virus group

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Hepatitis A

• Source Human intestine
• Illness Infection
• Symptoms Fever, malaise, nausea, abdominal
  discomfort, jaundice
• Foods Cold cuts, sandwiches, fruits, fruit
  juices, milk and milk products, vegetables,
  salads, shellfish, iced drinks
• Transmission Fecal contamination of food or
  water
• Control Proper cooking, preventing
  cross-contamination, good sanitation, employee
  hygiene

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Norwalk Virus Group

• Source Human intestines
• Illness Infection
• Symptoms Self-limiting and mild nausea,
  vomiting, diarrhea, abdominal cramps, fever
• Foods Salad ingredients, raw or insufficiently
  cooked clams and oysters
• Transmission Fecal contamination of food or
  water
• Control Proper cooking, good sanitation,
  employee hygiene, preventing cross-contamination

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Anisakis simplex

• Parasite Nematode (herring worm)
• Source Raw or undercooked fish (salmon, tuna,
  herring, mackerel, squid, anchovies)
• Illness Infection
• Symptoms Tickling sensation in throat to acute
  abdominal pain and nausea
• Transmission Consumption of raw or undercooked
  fish
• Control Proper cooking of fish, commercial
  freezing of fish to be consumed raw

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Ascaris lumbricoides

• Parasite Nematode
• Source Human intestines, insufficiently treated
  sewage-fertilizer
• Illness Infection
• Symptoms Vague digestive tract discomfort,
  migration of nematode into throat/mouth/nose
• Transmission Infected food handlers, sewage
  fertilized fruits and vegetables
• Control Good sanitation, employee hygiene,
  proper treatment of sewage used for fertilizer

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Pseudoterranova dicepiens

• Parasite Nematode (codworm)
• Source Raw or undercooked fish (cod, pollock,
  haddock)
• Illness Infection
• Symptoms Tickling sensation in throat to acute
  abdominal pain and nausea
• Transmission Consumption of raw or undercooked
  fish
• Control Proper cooking of fish, commercial
  freezing of fish to be consumed raw

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Trichinella spiralis

• Parasite Nematode
• Source Pork and bear meat
• Illness Infection (Trichinosis)
• Symptoms Fever, muscle soreness, pain and
  swelling around the eyes. Chest pain may be
  experienced since the parasite may become
  imbedded in the diaphragm.
• Transmission Raw or improperly cooked infected
  pork or bear meat
• Control Thoroughly cook pork and other
  potentially infected meats, cook garbage fed to
  hogs, avoid cross-contamination of beef with pork

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Diphyllobothrium latum

• Parasite Tapeworm
• Source Raw freshwater or anadromous fish
• Illness Infection
• Symptoms Abdominal distention, flatulence,
  intermittent abdominal cramping and diarrhea.
• Transmission Consumption of raw or undercooked
  fish
• Control Proper cooking of fish

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Taenia solium, T. saginata

• Parasite Tapeworm (T. solium, pork tapeworm T.
  Saginata, beef tapeworm)
• Source Swine or beef
• Illness Infection worms attach to lining of
  small intestine and can grow large enough to
  block the intestinal tract
• Symptoms Nausea, epigastric fullness, and
  vomiting. Central nervous system disorders may
  arise in intermediate hosts of T. solium
• Transmission Raw or improperly cooked infected
  pork or beef
• Control Proper cooking of pork and beef

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Cryptosporidium parvum

• Parasite Protozoa
• Source Cows, goats, sheep, deer, elk
• Illness Infection (intestinal, tracheal, or
  pulmonary cryptosporidiosis)
• Symptoms Intestinal - severe watery diarrhea or
  asymptomatic pulmonary and tracheal - coughing
  and low-grade fever
• Transmission Contaminated food handler,
  person-to-person, contaminated water supplies,
  salad vegetables fertilized with manure
• Control Personal hygiene, prohibit fertilizing
  salad vegetables with manure, boil or filter
  contaminated water

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Entamoeba histolytica

• Parasite Protozoa
• Source Intestinal tract of humans and primates
• Illness Infection
• Symptoms 1) none, 2) vague gastrointestinal
  distress, or 3) dysentery
• Transmission Fecal contamination of drinking
  water and foods, person-to-person, infected food
  handlers
• Control Good sanitation, employee hygiene

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Giardia lamblia

• Parasite Protozoa
• Source Domestic and wild animals
• Illness Infection
• Symptoms Diarrhea (the most common cause of
  non-bacterial diarrhea in North America)
• Transmission Contaminated water, infected food
  handlers, contaminated vegetables eaten raw
• Control Water treatment, good sanitation,
  employee hygiene, good food handling practices

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Types of Naturally Occurring Chemical Hazards

• Mycotoxins (e.g., aflatoxin)
• Scombrotoxin
• Ciguatoxin
• Shellfish toxins
• Paralytic shellfish poisoning (PSP)
• Diarrhetic shellfish poisoning (DSP)
• Neurotoxic shellfish poisoning (NSP)
• Amnesic shellfish poisoning (ASP)/Domoic Acid
• Other marine toxins
• Gempylotoxin
• Tetrodotoxin

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Scombrotoxin (Histamine)

• Toxin Histamine
• Source Improperly handled (time/temperature
  abuse) mahi mahi, tuna, bluefish, sardines,
  amberjack, mackerel
• Range Worldwide
• Symptoms Metallic or peppery taste, nausea,
  vomiting, abdominal cramps, diarrhea, swelling
  and flushing of face, headache, dizziness, heart
  palpitations, hives, rapid and weak pulse,
  thirst, difficulty swallowing
• Control Proper chilling and temperature control
  after capture
• FDA Guideline 50 ppm histamine in raw, frozen
  tuna and mahi mahi canned tuna and related
  species

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Ciguatera Fish Poisoning

• Toxin Ciguatoxins (4 toxins)
• Source Certain species of tropical and
  subtropical fish feeding on algae (Gambierdiscus
  spp.)
• Range Tropical and subtropical waters worldwide
• Symptoms Diarrhea, abdominal pain, nausea,
  vomiting, abnormal or impaired skin sensations,
  vertigo, lack of muscle coordination, cold/hot
  sensation reversal, muscular pain and itching
• Control No tests available obtain fish from
  safe harvest areas
• FDA Guideline None established

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Paralytic Shellfish Poisoning

• Toxin Saxitoxins (18 toxins)
• Source Contaminated molluscan shellfish feeding
  on algae (Alexandrium, Pyrodinium, Gymnodinium
  spp.)
• Range Tropical to temperate waters worldwide
• Symptoms Numbness and burning or tingling
  sensation of lips and tongue spreading to face
  and fingertips, general lack of muscle
  coordination in arms, legs, neck
• Control Obtain molluscan shellfish from waters
  that have been approved for harvest
• FDA Guideline 0.8 ppm saxitoxin equivalent
  (80ug/100g) in all fish

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Diarrhetic Shellfish Poisoning

• Toxin Okadaic acid and its derivatives
• Source Molluscan shellfish feeding on algae
  (Dinophysis and Prorocentrum spp.)
• Range Japan, southeast Asia, Scandinavia,
  western Europe, Chile, New Zealand, eastern
  Canada
• Symptoms Diarrhea, nausea, vomiting, abdominal
  pain, cramps
• Control Obtain molluscan shellfish from waters
  that have been approved for harvest
• FDA Guideline 0.2 ppm okadaic acid plus
  35-methyl okadaic acid (DXT 1) in all fish

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Neurotoxic Shellfish Poisoning

• Toxin Brevetoxins (3 toxins)
• Source Molluscan shellfish feeding on algae
  (Gymnodinium breve)
• Range Gulf of Mexico and southern Atlantic coast
  in U.S. New Zealand
• Symptoms Tingling of the face and spreading to
  other parts of the body, cold/hot sensation
  reversal dilation of pupils, feeling of
  inebriation
• Control Obtain molluscan shellfish from waters
  that have been approved for harvest
• FDA Guideline 0.8 ppm brevetoxin-2 equivalent
  (20 mouse units/100g) in clams, mussels and
  oysters

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Amnesic Shellfish Poisoning

• Toxin Domoic acid
• Source Molluscan shellfish (mussels) feeding on
  algae (Pseudonitzschia spp.), viscera of
  Dungeness crab and anchovies
• Range Northeast and northwest coasts of North
  America
• Symptoms Intestinal distress, facial grimace or
  chewing motion, short-term memory loss,
  difficulty breathing
• Control Obtain molluscan shellfish from waters
  that have been approved for harvest
• FDA Guideline 20 ppm domoic acid in all fish 30
  ppm domoic acid in viscera of Dungeness crab

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Gempylotoxin

• Toxin Oil contained in the flesh and bones of
  specific species
• Source Gemplids, escolars or pelagic mackerels
  (escolar oilfish, castor oil fish or purgative
  fish snek)
• Range Almost worldwide
• Symptoms Diarrhea, generally without pain or
  cramping
• Control Avoid specific fish species
• FDA Guideline Escolar should not be imported

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Tetrodotoxin

• Toxin Tetrodotoxin
• Source About 80 species of puffer fish, blowfish
  or fugu
• Range Pacific, Atlantic and Indian Oceans
• Symptoms Numbness and tingling of the mouth,
  weakness, paralysis, decreased blood pressure,
  quickened and weakened pulse. Death can occur
  within 30 minutes.
• Control Do not eat puffer fish or avoid
  improperly prepared pufferfish
• FDA Guideline Puffer fish may not be imported
  except under strict certification requirements
  and specific authorization from FDA

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Tetramine

• Toxin Tetramine
• Source Salivary gland of whelk (Neptunia spp.)
• Range Primarily the Sea of Japan
• Symptoms Intense headache, dizziness, nausea and
  vomiting
• Control Remove salivary glands before
  consumption
• FDA Guideline Remove the salivary glands of
  Neptunia spp.

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