Chapter 2The Microworld

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Major Foodborne Illnesses Caused by Viruses

Viral Foodborne Illnesses Hepatitis A

Norovirus gastroenteritis

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Hepatitis A

Illness: Hepatitis A

Virus: Hepatitis A

Commonly Linked Food Most Common Symptoms

Ready-to-eat food Fever (mild)

Shellfish from contaminated water General weakness

Nausea

Abdominal pain

Jaundice (appears later)

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Preventing Hepatitis A

Most Important Prevention Measure Practice personal hygiene

Other Prevention Measures Keep employees with jaundice out of the operation

Keep employees diagnosed with hepatitis A out of the operation

Wash hands

Minimize bare-hand contact with ready-to-eat food

Purchase shellfish from approved, reputable suppliers

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Norovirus Gastroenteritis

Commonly Linked Food Most Common Symptoms

Ready-to-eat food Vomiting

Shellfish from contaminated water Diarrhea

Nausea

Abdominal cramps

Illness: Norovirus gastroenteritis

Bacteria: Norovirus

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Preventing Norovirus Gastroenteritis

Most Important Prevention Measure Practice personal hygiene

Other Prevention Measures Keep employees with diarrhea and vomiting out of the

operation

Keep employees diagnosed with Norovirus out of the operation

Wash hands

Minimize bare-hand contact with ready-to-eat food

Purchase shellfish from approved, reputable suppliers

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Major Foodborne Illnesses Caused by Bacteria

Illnesses Prevented by Controlling Time and Temperature Bacillus cereus gastroenteritis

Listeriosis

Hemorrhagic colitis

Clostridium perfringens gastroenteritis

Botulism

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Listeriosis

Commonly Linked Food Most Common Symptoms

Raw meatPregnant women:

Miscarriage

Ready-to-eat food such as:

Deli-meat

Hot dogs

Soft cheese

Newborns:

Sepsis

Pneumonia

Meningitis

Unpasteurized dairy products

Illness: Listeriosis

Bacteria: Listeria monocytogenes

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Preventing Listeriosis

Most Important Prevention Measure Control time and temperature

Other Prevention Measures Throw out any product that has passed its use-by or

expiration date

Cook raw meat to minimum internal temperatures

Prevent cross-contamination between raw or undercooked food and ready-to-eat food

Avoid using unpasteurized dairy products

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Hemorrhagic Colitis

Commonly Linked Food Most Common Symptoms

Ground beef (raw and undercooked) Diarrhea (becomes bloody)

Contaminated produce Abdominal cramps

Kidney failure (in severe cases)

Illness: Hemorrhagic colitis

Bacteria: Shiga toxin-producing Escherichia coli including: O157:H7, O26:H11, O111:H8, and O158:NM

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Preventing Hemorrhagic Colitis

Most Important Prevention Measure Control time and temperature

Other Prevention Measures Cook food, especially ground beef, to minimum internal

temperatures Purchase produce from approved, reputable suppliers Prevent cross-contamination between raw meat and

ready-to-eat food Keep employees with diarrhea out of the operation Keep employees diagnosed with hemorrhagic colitis out

of the operation

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Major Foodborne Illnesses Caused by Bacteria

Illnesses Prevented by Preventing Cross-Contamination Salmonellosis

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Salmonellosis

Commonly Linked Food Most Common Symptoms

Poultry and eggs Diarrhea

Dairy products Abdominal cramps

Produce Vomiting

Fever

Illness: Salmonellosis

Bacteria: Salmonella spp.

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Preventing Salmonellosis

Most Important Prevention Measure Prevent cross-contamination

Other Prevention Measures Cook poultry and eggs to minimum internal

temperatures

Prevent cross-contamination between poultry and ready-to-eat food

Keep foodhandlers who have been diagnosed with salmonellosis out of the operation

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Major Foodborne Illnesses Caused by Bacteria

Illnesses Prevented by Practicing Personal Hygiene Shigellosis

Staphylococcal gastroenteritis

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Shigellosis

Commonly Linked Food Most Common Symptoms

Food easily contaminated by hands, including:

Salads containing TCS food (potato, tuna, shrimp, macaroni, chicken)

Bloody diarrhea

Food in contact with contaminated water, such as produce Abdominal pain and cramps

Fever (occasionally)

Illness: Shigellosis

Bacteria: Shigella spp.

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Preventing Shigellosis

Most Important Prevention Measure Practice personal hygiene

Other Prevention Measures Keep foodhandlers with diarrhea out of the operation

Keep foodhandlers diagnosed with shigellosis out of the operation

Wash hands

Control flies inside and outside the operation

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Staphylococcal Gastroenteritis

Commonly Linked Food Most Common Symptoms

Food requiring handling during preparation, including:

Salads containing TCS food (i.e., egg, tuna, chicken, macaroni)

Nausea

Deli meat Vomiting and retching

Abdominal cramps

Illness: Staphylococcal gastroenteritis

Bacteria: Staphylococcus aureus

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Preventing Staphylococcal Gastroenteritis

Most Important Prevention Measure Practice personal hygiene

Other Prevention Measures Wash hands, particularly after touching the hair,

face, or body

Cover wounds on hands or arms

Hold, cool, and reheat food correctly

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Major Foodborne Illnesses Caused by Bacteria

Illnesses Prevented by Purchasing from Approved, Reputable Suppliers Vibrio gastroenteritis

Vibrio vulnificus primary septicemia

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Vibrio vulnificus primary septicemia/gastroenteritis

Commonly Linked Food Most Common Symptoms

Oysters from contaminated water Diarrhea

Abdominal cramps and nausea

Vomiting

Low-grade fever and chills

Illness: Vibrio vulnificus primary septicimia Vibrio gastroenteritis

Bacteria: Vibrio vulnificus

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Major Foodborne Illnesses Caused by Parasites

Foodborne Illnesses from Parasites Anisakiasis

Cryptosporidiosis

Giardiasis

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Anisakiasis

Commonly Linked Food Most Common Symptoms

Raw and undercooked fish, including:

Tingling in throat Herring Cod

Halibut Mackerel

Pacific salmonCoughing up worms

Illness: Anisakiasis

Parasite: Anisakis simplex

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Preventing Anisakiasis

Most Important Prevention Measure Purchase from approved, reputable suppliers

Other Prevention Measures Cook fish to minimum internal temperatures

If serving raw or undercooked fish, purchase sushi-grade fish that has been frozen to the right time-temperature requirements

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Cryptosporidiosis

Commonly Linked Food Most Common Symptoms

Contaminated water Watery diarrhea

Produce Abdominal cramps

Nausea

Weight loss

Illness: Cryptosporidiosis

Parasite: Cryptosporidium parvum

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Preventing Cryptosporidiosis

Most Important Prevention Measure Purchase from approved, reputable suppliers

Other Prevention Measures Use properly treated water

Keep foodhandlers with diarrhea out of the operation

Wash hands

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Giardiasis

Commonly Linked Food Most Common Symptoms

Improperly treated water Initially

Produce Fever

Later

Diarrhea Abdominal cramps

Nausea

Illness: Giardiasis

Parasite: Giardia duodenalis (G.lamblia or G. Intestinalsis)

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Preventing Giardiasis

Most Important Prevention Measure Purchase from approved, reputable suppliers

Other Prevention Measures Use properly treated water

Keep foodhandlers with diarrhea out of the operation

Wash hands

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Major Foodborne Illnesses from Fish Toxins

Fish Toxin Illnesses Scombroid poisoning

Ciguatera fish poisoning

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Scombroid Poisoning

Illness: Scombroid poisoning Toxin: Histamine

Commonly Linked Food Most Common Symptoms

Tuna Initially

BonitoBurning/tingling in mouth or throat

Mackerel Reddening of the face and neck

Mahi mahi Sweating Headache

Possibly later

Diarrhea Vomiting

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Preventing Scombroid Poisoning

Most Important Prevention Measure Purchase from approved, reputable suppliers

Other Prevention Measures Prevent time-temperature abuse during storage and

preparation

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Ciguatera Fish Poisoning

Illness: Ciguatera fish poisoning Toxin: Ciguatoxin

Commonly Linked Food Most Common Symptoms

Predatory tropical reef fish from Pacific Ocean, Western Indian Ocean, and Caribbean Sea:

Reversal of hot and cold sensations

Barracuda Grouper Tingling in fingers, lips, or toes

Jacks Snapper Joint and muscle pain

Nausea

Vomiting

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Preventing Ciguatera Fish Poisoning

Most Important Prevention Measure Purchase predatory tropical reef fish from

approved, reputable suppliers

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Major Foodborne Illnesses from Shellfish Toxins

Shellfish Toxin Illnesses Paralytic shellfish poisoning (PSP)

Neurotoxic shellfish poisoning (NSP)

Amnesic shellfish poisoning (ASP)

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Paralytic Shellfish Poisoning (PSP)

Illness: Paralytic shellfish poisoning (PSP) Toxin: Saxitoxin

Commonly Linked Food Most Common Symptoms

Shellfish found in colder waters such as those of the Pacific and New England coasts:

Numbness

Clams Mussels Tingling in mouth, face, arms, and legs

Oysters Scallops Dizziness

Nausea

Vomiting

Diarrhea

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Preventing Paralytic Shellfish Poisoning (PSP)

Most Important Prevention Measure Purchase shellfish from approved, reputable suppliers

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Neurotoxic Shellfish Poisoning (NSP)

Illness: Neurotoxic shellfish poisoning (NSP) Toxin: Brevetoxin

Commonly Linked Food Most Common Symptoms

Shellfish in warmer waters of west coast of Florida, Gulf of Mexico, and Caribbean Sea:

Tingling and numbness of the lips, tongue, and throat

Clams Dizziness

Mussels Reversal of hot and cold sensations

Oysters Vomiting

Diarrhea

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Preventing Neurotoxic Shellfish Poisoning (NSP)

Most Important Prevention Measure Purchase shellfish from approved, reputable suppliers

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Amnesic Shellfish Poisoning (ASP)

Illness: Amnesic shellfish poisoning (ASP) Toxin: Domoic acid

Commonly Linked Food Most Common Symptoms

Shellfish found in coastal waters of Pacific Northwest and east coast of Canada:

Initially Vomiting Diarrhea Abdominal pain

Clams

Mussels

Oysters

Scallops

Possibly later Confusion Memory loss Disorientation Seizure Coma

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Preventing Amnesic Shellfish Poisoning (ASP)

Most Important Prevention Measure Purchase shellfish from approved, reputable suppliers

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Review

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