Glenys B.

Cabana

FDSCI-1

1) Define Foodborne Illnesses

Foodborne illnessesare caused by eating food or drinking beverages contaminated with bacteria, parasites, or viruses. Harmful chemicals can also cause foodborne illnesses if they have contaminated food during harvesting or processing. Foodborne illnesses can cause symptoms that range from an upset stomach to more serious symptoms, including diarrhea, fever, vomiting, abdominal cramps, and dehydration. Most foodborne infections are undiagnosed and unreported, though the Centers for Disease Control and Prevention estimates that every year about 76 million people in the United States become ill from pathogens, or diseasecausing substances, in food. Of these people, about 5,000 die. Foodborne diseases are the illnesses contracted from eating contaminated food or beverages. Illnesses include foodborne intoxications and infections, which are often incorrectly referred to as food poisoning. There are more than 250 different foodborne diseases. They are caused by viruses, bacteria, parasites, toxins, metals, and prions. Symptoms of foodborne illness range from mild gastroenteritis to life-threatening neurologic, hepatic, and renal syndromes.

Botulism, Brucellosis, Campylobacter enteritis, Escherichia coli, Hepatitis A, Listeriosis, Salmonellosis, Shigellosis, Toxoplasmosis, Viral

gastroenteritis, Taeniasisand Trichinosis are examples of foodborne diseases.

The quality of food, and controls used to prevent foodborne diseases, are primarily regulated by the Food and Drug Administration (FDA), the Centers for Disease Control and Prevention (CDC), and local public health authorities. These diseases may be occupationally related if they affect the food processors (e.g., poultry processing workers), food preparers and servers (e.g., cooks, waiters), or workers who are provided food at the worksite. Foodborne disease is addressed in specific standards for the general and construction industries.

(Resource: http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/)

(Resource: http://www.osha.gov/SLTC/foodbornedisease/index.html)

2.Classificationof Foodborne Illnesses

Foodborne illnesses are classified asinfections, intoxications, or toxinmediated infections.

Foodborne infections.This occurs when a person eats food containing

pathogens; the pathogens then grow in the intestines and cause illness. Symptoms of foodborne infections may not appear immediately. Hepatitis A, a virus, is an example of a foodborne infection.

Foodborne intoxications.This occurs when a person eats food

containing toxins that cause illness. The toxins may be a natural part of the food or they may be chemically introduced. Itts also possible that the toxins were created by pathogens present in the food. Depending upon the source of the toxin, how much a person ingests, etc., the symptoms may appear quickly, or may take longer. Botulism, created by bacteria and mushroom poisoning are two examples of foodborne intoxications.

Foodborne toxin-mediated infections.This occurs when a person

eats food containing pathogens, which then produce illness-causing toxins in the intestines. Hemorrhagic Colitis, the illness caused by the bacteria called Shiga toxin-producing Escherichia coli (or E. coli), is an example of a foodborne toxin-mediated infection.

(Resource: http://www.examiner.com/healthy-living-in-st-louis/the-basics-foodborne-illness)

3. Different Foodborne Hazards

Foodborne hazards include numerous types of bacteria, viruses, parasites, and chemical toxins. Although each of the hazards has different symptoms, there are several common ones. In general, the symptoms of foodborne illness include nausea, vomiting, abdominal cramps, and diarrhea.

Hazards Likely Linked to Improper Holding Temperatures After Cooking

Bacillus cereus.B. cereus is a bacteria which produces a toxin in food

when food is not either kept hot or refrigerated after cooking. Once in foods, this toxin is not eliminated by cooking or reheating. Common foods associated with B. cereus include multi-ingredient foods, such as rice and pasta dishes, which are typically held at warm temperatures after cooking. B. cereus causes an estimated 27,000 foodborne illnesses annually in the United States.

Clostridium perfringens.C. perfringens is another bacteria which

produces a heat-resistant toxin in foods that are prepared well in advance

of serving, and not held at adequate holding temperatures. The foods most frequently linked to C. perfringens illnesses include beef, chicken, turkey, and pork. Each year, an estimated 249,000 foodborne illnesses in the United States are due to C. perfringens.

Staphylococcus aureus.S. aureus is a bacteria found everywhere in the

environment. Food may become contaminated through frequent handling, with S. aureus producing a toxin that can withstand boiling, freezing, dehydration, and irradiation. Once food is contaminated with S. aureus, it cannot be decontaminated. Meats and meat products, poultry, baked goods, cheese, eggs, fish, pasta, and produce have all been linked to S. aureus foodborne illnesses. S. aureus causes an estimated 185,000 foodborne illnesses annually in the United States.

Hazards Likely Linked to Infected Food Handlers

Hepatitis A.Hepatitis A is a virus usually spread from person-to-person.

Foodborne Hepatitis A can occur when an infected food handler uses bare hands to prepare food, especially after failing to properly wash the hands. Another cause is contamination of shellfish beds with human waste. Foods associated with Hepatitis A illnesses include shellfish and produce. The 2003 Chi Chits restaurant outbreak which sickened over 500people was due to Hepatitis A contamination of green onions. An

estimated 4,000 foodborne illnesses occur each year in the United States due to Hepatitis A.

Norovirus.Norovirus is one of the most common viral foodborne

pathogens, and is estimated to account for almost half of all foodborne illness outbreaks. Food becomes contaminated when people infected with Norovirus handle or prepare food. Foods associated with Norovirus include fresh salads, fruits, raw shellfish, eggs and bakery items.An estimated 9.2 million cases of foodborne illness are due to Norovirus annually in the United States.

Shigellasonnei.Infected food handlers are considered to be the primary

vehicles of transmission for S. sonnei because the principal carriers are humans. Raw produce, multi-ingredient salads, and dairy items are all foods that have been linked to S. sonnei. Shigella species cause an estimated 90,000 foodborne illnesses annually in the United States.

Hazards Likely Linked to Cold Chain & Cooking Failures or CrossContamination

Escherichia coli O157:H7. E. coli O157:H7 is one of the most

hazardous strains of Escherichia bacteria which can lead to hemolytic uremic syndrome, a condition that destroys red blood cells and causes acute kidney failure. E. coli O157:H7 live in the intestines of cattle,

leading to contaminated raw meat which, if not cooked adequately, can result in foodborne illness. Hamburgers are the most common food vehicle for E. coli O157:H7 transmission. Other food vehicles for E. coli O157:H7 include sprouts, unpasteurized fruit juices, and milk contaminated at some other point along the production chain through cross-contamination.

Salmonella spp.Salmonella bacteria live in the intestinal tracts of

animals, birds, and humans. One of the most frequent causes of foodborne illness, Salmonella species account for an estimated 1.3 million foodborne illnesses and 500 deaths annually in the United States. Illness typically occurs through the consumption of contaminated foods, such as poultry, eggs, beef, milk, and fruits and vegetables, however, adequate cooking kills most Salmonella. Contamination of non-meat foods may occur in the kitchen through cross-contamination.

(Resource: http://www.cspinet.org/new/pdf/foodborne_hazards.pdf)