Public Health: Food Borne Illnesses

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Most common isolate of Salmonella

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S. typhimurium

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Route of contamination for Salmonella typhimurium

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Fecal contamination at harvest

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Salmonella isolate that is host-adapted to cattle. Cattle shed it periodically in milk and feces but are asymptomatic.

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S. dublin

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Salmonella isolate associated with poultry and eggs. Infection is transovarial.

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S. enteriditis

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Salmonella infection associated with pooled eggs at institutional cafeterias.

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S. enteriditis

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What proportion of eggs are infected with Salmonella enteriditis?

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1: 10,000-20,000

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Salmonella isolate asociated with primates. Humans are source of contamination.

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S. typhi

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Salmonella isolate associated with pork.

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S. cholera suis

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Incubation period of Salmonella in humans

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8-72 hours

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Clinical signs of Salmonella infection in humans.

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Fever, malaise, headache, nausea, abdominal pain, diarrhea, vomiting
Occasionally reactive arthritis

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It can take up to how long to feel "normal" after a bout of Salmonella diarrhea?

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2-3 weeks

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How can Salmonella contamination of food occur? List 5 ways.

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1. Fecal contamination during processing
2. Contaminated raw food used in prepared food that undergoes no further cooking
3. Cooked, prepared food contaminated by unclean equipment used to handle contaminated food
4. Workers with poor personal hygiene
5. Eggs: Transovarial infection or infection through shell cracks.

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What are some guidelines used in cooking meat and eggs to prevent Salmonella infection?

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Eggs: Fry until yolks are solid, boil for 9 mins
Meat: Cook to 165 F and juices run clear

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Is Staphylococcus toxicity the result of an infection or an intoxication, and why?

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Intoxication (makes an enterotoxin)

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What are some sources of Staphylococcus contamination?

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Human skin contaminant, human respiratory tract and wounds
Cattle mammary glands

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What is the incubation period for Staphylococcus aureus toxicosis?

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30 mins to 8 hours

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What are the clinical signs of illness caused by Staphylococcus?

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Nausea, vomiting, diarrhea, intestinal cramps
Severe cases: Headache, fever, hypotension, blood and mucus in vomit and stool

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Recovery from Staphylococcus illness usually occurs within...

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24 hours

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This organism can grow in low pH and high salt environments, and is seen in processed poultry, ham, salads, cream pastries, raw milk, and unpasteurized cheese.

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Staphylococcus aureus

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How can Staphylococcus infection be controlled/prevented?

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Proper maintenance of foods at refrigeration temp (<40 F) or high temp (>140 F) to inhibit growth. Educate food handlers.

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This anaerobic, spore forming bacteria is associated with precooked, reheated food served at banquets and holiday meals.

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Clostridium perfringens

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Reservoirs of Clostridium perfringens.

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Soil, water, intertinal tracts of animals and humans

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Incubation time of Clostridium perfringens

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8-24 hours

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Clinical signs of Clostridium perfringens intoxication.

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Watery diarrhea, intestinal gas, cramps, nausea
(Usually no vomiting or fever)

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Clostridium perfringens spores must be boiled for how long to be inactivated? (Survive normal cooking)

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3 minutes

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How can Clostridium perfringens intoxication be prevented?

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Adequate heating of food in inactivate spores and toxin
Eat food hot, refrigerate leftovers quickly
Separate broth or gravy from meat to remove anaerobic environment

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Botulism types associated with improper canning

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A and B

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Botulism types associated with non-human mammals

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C and D

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Botulism types associated with poultry

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A and C

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Botulism type associated with smoked fish

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E

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Clostridium botulinum grows best in what kind of pH environment?

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Non-acid, pH over 4.5

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Incubation period of Clostridium botulinum

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2 hours to 8 days
(Usually 1-2 days)

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Clinical signs of Clostridium botulinum infection

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Nausea, vomiting, abdominal pain
Imapired vision, difficulty in swallowing and speech, muscular weakness, flaccid paralysis follow.

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How long may recovery from botulism take?

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Up to 6-8 months!

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Why should honey not be fed to babies under 1 year of age? (Disease and reason)

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Risk botulism infection, as infants do not have established GI flora to prevent C. botulinum from colonizing GI tract and producing toxin.
Pasteurization of honey does not kill the spores.

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Clinical signs of botulism in infants

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Constipation, weakness, poor feeding, loss of head control

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This food-borne illness is commonly associated with improper canning practices, improper staoge of food, and honey.

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Botulism

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How can botulism be prevented?

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Proper canning techniques (250 F for 20 mins to kill spores)
Cook at 176 F for 30 mins or boil for 10 mins to destroy toxin

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Reservoirs of Campylobacter jejuni

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Cattle and poultry
Shellfish
Produce

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Incubation period for Campylobacter jejuni in humans

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2-5 days

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Clinical signs of campylobacteriosis in man

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Diarrhea, abdominal cramps, headache, fever

Associated with reactive arthritis, hemolytic uremia syndrome, and Gullain-Barre syndrome

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80% of poultry carcasses are contaminated with this bacteria due to improper meat handling technique

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Campylobacter jejuni

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Infectious dose of Campylobacter jejuni

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500 cells!

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What signs of E. coli 0157:H7 are seen in slaughter age cattle?

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Asymptomatic

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Signs of E. coli 0157:H7 in calves

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Bloody diarrhea

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Incubation period of E. coli 0157:H7

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48 hours

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Clinical signs of E. coli infection in humans

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Enteritis, blood in feces, uremic hemolytic sundrome and death

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Most common cause of acute renal failure in children

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E. coli 0157:H7

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This pathogen is commonly associated with improperly cooked meat, especialy hamburger

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E. coli 0157:H7

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Infectious dose of E.coli 0157:H7.

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10 cells!

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How does E. coli 0157:H7 contaminate food?

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Fecal contamination

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How is E. coli 0157:H7 controlled?

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Pasteurization
Cook meat to 160F and until juices run clear
Wash vegetables
Wash hands after handling or being exposed to animals

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This bacteria replicates in the frefrigerator, where it can cross-contaminate milk, vegetables, poultry products, and processed meats.

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Listeria monocytogenes

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Individuals most at risk of Listeriosis

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Children and immunocompromised individuals

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Incubation period for Listeria

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3-47 days

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Listeriosis causes the following clinical signs:

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Chills, fever, headache, septicemia
May see abortions in pregnant women

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Where else does Listeria replicate besides in the refrigerator?

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In feedstuffs, like silage

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How is Listeria monocytogenes controlled?

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Pasteurization and proper cooking

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This pathogen is found in shellfish and causes acute gastroenteritis, vomiting, fever, and diarrhea. Illness lasts around 3 days

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Vibrio parahaemolyticus

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Incubation period of Vibrio parahaemolyticus

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4 hours to 4 days

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Under what conditions are you most likely to aquire Vibrio from consuming shellfish?

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Water temperature over 68 F at harvest, and improper cooling on fishing boat.

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How can Vibrio infection be prevented?

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Store shellfish at 40 F or under
Cook thoroughly, over 131 F
Refrigerate or eat shortly after cooking
Don't eat shellfish harvested from warm water over 68 F

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This pathogen, acquired by eating raw shellfish, is most likely to cause sepsis in patients with chronic liver disease or immunocompromised individuals.

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Vibrio vulnificus

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Vibrio is most likely to cause sepsis in which groups of individuals?

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Immunocompromised
Liver disease

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How is Vibrio treated?

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Tetracyclines

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This toxin, found in tuna, bluefish, mackerel, and Mahi Mahi, causes a histamine-like reaction.

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Scromboid toxin

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What conditions allow for the production of scromboid toxin in fish?

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Lack of refrigeration from time of harvesting to time of preparation

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Clinical signs associated with scromboid toxicity

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Nausea, vomiting,facial flushing, headache, gastric pain, labial edema, oral burning sensation (histamine reactions)

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How can scromboid toxicosis be prevented?

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Proper refrigeration of fish (often not done on boat)

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Clinical types of paralytic shellfish poisoning in humans

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Paralytic (30 mins after ingestion)
Erythematous
Gastrointestinal (nausea, vomiting, diarrhea)
Respiratory allergy-type reaction

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How rapid is the onset of paralytic shellfish poisoning?

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30 min to 2 hours

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Ciguatoxin is produced by...

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Dinoflagellates

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This toxin collects in fish high up in the food chain, like barracuda, grouper, and red snapper.

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Ciguatoxin

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Clinical signs of ciguatoxin

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GI symptoms, burning or pricking sensation, muscle aching and cramping, weakness, ataxia, death from respiratory paralysis