Introduction to Food Safety

and Common Foodborne Pathogens

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How many people in the

United States do you think
get sick from food each year?

Intro to Foodborne Illness

Intro Question:

Intro to Foodborne Illness

1 in 6 Americans will contract some form of foodborne

illness every year.

Many people dont even know that they have a foodborne

illness (FBI) because of the short amount of time that they

are sick.
FBIs can be very serious, even life threatening, or can cause

illnesses years after initial infection.

Ex. Salmonella, Campylobacter, E. coli

Common Foodborne Illnesses

When you think of foodborne illness,
do any particular pathogens or
diseases come to mind?
In 2011, researchers identified the

top 5 pathogens for the categories

of illnesses, hospitalizations and
deaths.

http://rebecca2013.thoughts.com/posts/well-that-wasn-t-any-fun

Common Foodborne Pathogens

Illnesses
Pathogen

Hospitalizations
%

Pathogen

Deaths

Pathogen

Norovirus

58

Salmonella

35

Salmonella

28

Salmonella

11

Norovirus

26

24

Clostridium
perfringens

10

Campylobacter
spp.

15

Toxoplasma
gondii

19

Campylobacter
spp.

Toxoplasma
gondii

Listeria
monocytogenes

Norovirus

11

Staphylococcus
aureus

E. coli (STEC)
O157:H7

Campylobacter
spp.

Source: Foodborne Illness Acquired in the United States-Major Pathogens by Elaine Scallan, et. Al.

Pathogen Origins
Where do you think the pathogens originally come
from?
Primary source: the native habitat for a

microorganism
Secondary source: The transmission route of an
organism how it goes from the primary source to
the food
Pathogens can originate in the environment (soil,

water), gastrointestinal tract of animals, or in

humans

Terms to Know
Cross-Contamination The transfer of microorganisms, allergens

or other potentially hazardous material from one food or

surface to another
Foodborne Illness (FBI) A disease acquired from a pathogen

transmitted through contaminated food or water

Gastroenteritis A disease of the gastrointestinal tract, usually

caused by the inflammation of the lining. Symptoms: nausea,

vomiting, diarrhea, abdominal cramps
Infectious Dose The amount of cells or viral particles needed to

cause disease

Terms to Know
Incubation Time Time from exposure to/ingestion of the

pathogen to the onset of symptoms

Pathogen A microorganism that is known to cause disease
Primary Source The native habitat for a microorganism
Secondary Source The transmission route of an organism how it

goes from the primary source to the food

YOPI Young, Old, Pregnant, Immunocompromised. The subset

of population that is most susceptible to foodborne illnesses

Objectives
Learn five ways to to prevent foodborne

illnesses.
Identify some of the major foodborne

pathogens in the United States.

After this lesson, you should know the

basics of food safety and be able to make

smart choices when handling your food.

http://www.foodsafeschools.org/FSAG_CD/artwork.htm