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Lesson 6.2

Food-borne Illnesses

By CaroneBy CaroneFitness

Food-borne Illnesses

Our environment is full of organisms like bacteria

Pathogenic Organisms

organisms like bacteria, viruses, parasites and molds that can impact a person’s health. Many of these organisms get into our bodies through the food we eat. While not all organisms are harmful, those that can cause disease are called pathogenic organisms.

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Food-borne Illnesses

A food-borne illness is an ill d b th

Food Poisoning

illness caused by a pathogen or toxin that was is introduced to the body through food. Food-borne illness is commonly referred to as “food poisoning.”

Food-borne Illnesses

Not all of the organisms that enter the

At-risk Individuals

body, even if they are pathogenic, will cause disease. Because the immune system is trained to fight these organisms, healthy active individuals are often unaffected, depending on the quantity of organisms present. However, at-risk individuals, or people with ongoing health problems infantswith ongoing health problems, infants and children, and elderly people are much more likely to develop a food-borne illness from these pathogens.

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Food-borne Illnesses

Food-borne illnesses are often undetected because the

Symptoms

often undetected because the symptoms are similar to that of a common “stomach flu.”

Symptoms of Food-borne Illness include:

• malaise (tiredness and f ti )fatigue)

• nausea

• abdominal pain

• diarrhea

Food-borne Illnesses

Bacteria are responsible for most food borne illnesses

Bacteria

most food-borne illnesses. Bacteria can be found on the surface of meats, poultry, and fish. It can also be introduced into our food when hands, food utensils, or food preparation surfaces are not properly cleaned. Dented p p ycans can also provide an opening for bacteria.

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Food-borne Illnesses

In this lesson we will be

Common Food-borne Illness

discussing specific types of bacteria that commonly cause food-borne illness. We will also explore where they are found, how they are transmitted, and the effects of each kind of bacteria.

Food-borne Illnesses

Campylobacter jejuni is a bacteria that is the leading

Campylobacter Jejuni

bacteria that is the leading cause of diarrhea in food-related illnesses. It is found in the intestinal tracts of birds and animals as well as untreated water. It can be transmitted to humans through contaminated water, graw milk, or undercooked meat, poultry, or seafood. Image courtesy of CDC

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Food-borne Illnesses

Escherichia coli is more

Escherichia Coli

commonly known as E. coli. There are many kinds of E. coli bacteria that are non-pathogenic, meaning it does not cause disease. E. coli can be found everywhere, including our own digestive tractstracts.

Food-borne Illnesses

There is a particular strain,

Escherichia Coli

however, that is very pathogenic. In recent years, massive outbreaks of E coli have been well-publicized. Two of these noted outbreaks have been the result of undercooked hamburger and contaminated spinachcontaminated spinach.

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Food-borne Illnesses

E. coli can also be transferred to humans in raw milk,

Escherichia Coli

,untreated water, unpasteurized apple juice, or other uncooked fruits and vegetables. Normal symptoms include nausea, abdominal pain, and bloody or regular diarrhea that can last up to 10 days In morelast up to 10 days. In more susceptible individuals, such as young children or the elderly, it can lead to kidney failure and death.

Food-borne Illnesses

Salmonella is a bacteria

Salmonella

normally associated with eggs, poultry, and dairy products. It results in nausea, stomach cramps, diarrhea, chills and fever and lasts a couple of days.

Image courtesy of NIH.gov

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Food-borne Illnesses

Shigella is a bacteria that is

Shigella

introduced into foods like salads through the poor personal hygiene of the food preparer. People who do not wash their hands properly after using the bathroom can transmit Shigella to the food they touch This bacteriathey touch. This bacteria leads to diarrhea that can contain blood and mucous and can last up to 2 weeks.

Image courtesy of CDC

Food-borne Illnesses

Clostridium perfringens is

Clostridium Perfringens

called the “cafeteria” bacteria. It is usually transmitted through foods that have been on the food line for a long period of time, and were most likely not kept warm enough (at least 140°F). This bacteria typically results in 24bacteria typically results in 24 hours of gas pains and diarrhea, although lesser symptoms can continue for a week or two.

Image courtesy of CDC

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Food-borne Illnesses

Clostridium botulinum, more commonly known as

Clostridium Botulinum

botulism, results from eating low-acid, improperly canned foods. In this case it is not actually the bacteria which causes the disease, but rather, the toxin that is secreted from the bacteria. The toxin affects a person’sThe toxin affects a person s nervous system, causing vision problems, difficulty eating and swallowing, as well as breathing. If untreated, it can be fatal.

Image courtesy of CDC

Food-borne Illnesses

Listeria monocytogenes is found in

Listeria Monocytogenes

ready-to-eat deli style foods like hot dogs, cold cuts, sausage and cheese. It can result in fever, chills and backache, upset stomach, and diarrhea. More serious illnesses can develop in at-risk individuals.

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Food-borne Illnesses

Staphylococcus aurea is a bacteria found on human

Staphylococcus aurea

bacteria found on human skin. It is transmitted from an infected food handler to food. It multiplies rapidly in the temperature danger zone, secreting a toxin which causes illness. Symptoms include nausea, vomiting,

bd i l i dabdominal cramping and diarrhea within 6 hours of eating.

Image courtesy of CDC

Food-borne Illnesses

As one can guess, food-borne illness is not pleasant and

Staphylococcus aurea

illness is not pleasant and should be avoided at all costs. As you learned in the lesson on food safety, the proper cleaning, cooking, and storage of foods is imperative to prevent food-borne illness.

Image courtesy of CDC

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Food-borne Illnesses

Let’s briefly re-cap what you have learned in this lesson.

Summary

have learned in this lesson.

1. Food-borne illness can be caused by viruses, parasites, mold, bacteria, or toxins produced by bacteria.

Food-borne Illnesses

2. At risk individuals are more likely to

At-risk Individuals

succumb to food-borne illness than young healthy individuals.

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Food-borne Illnesses

3. Food-borne illnesses are often thought to be the

Symptoms

often thought to be the common “stomach flu” because they all have in common gastrointestinal symptoms:

• Nausea

• Abdominal cramping

Di h• Diarrhea

Food-borne Illnesses

4. Proper handling and cooking of food is

Proper Food Handling

cooking of food is imperative to prevent food-borne illness.

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PresentedBy Carone By Carone

Fitness