1 Lesson 3 What Are Some Important Foodborne Pathogens?

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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


Is where I'll be


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


Is where I'll be


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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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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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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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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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

1 Lesson 3 What Are Some Important Foodborne Pathogens?

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