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TOXICOLOGY ON FISHERIES PROCESSING– 3 (2 – 1)

DISEASE CAUSED BY MICROORGANISMS (1 st meeting). EKO SUSANTO Study Program of Fisheries Processing Technology Diponegoro University Email : eko_thp@undip.ac.id. TOXICOLOGY ON FISHERIES PROCESSING– 3 (2 – 1). EKO SUSANTO – DIPONEGORO UNIVERSITY.

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TOXICOLOGY ON FISHERIES PROCESSING– 3 (2 – 1)

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  1. DISEASE CAUSED BY MICROORGANISMS (1st meeting) EKOSUSANTO Study Program of Fisheries Processing Technology Diponegoro University Email : eko_thp@undip.ac.id TOXICOLOGY ON FISHERIES PROCESSING– 3 (2 – 1) EKOSUSANTO – DIPONEGORO UNIVERSITY

  2. Peck, M.W., 2010. Clostridium botulinum. Edited by: Juneja, K.V., and Sofos, K.N. Pathogens and Toxin in Food: challenges and intervention. ASM Press. Washinton DC. Juneja, K.V., Novak, J.S., and Labbe, R.J, 2010. Clostridium perfringens. Edited by: Juneja, K.V., and Sofos, K.N. Pathogens and Toxin in Food: challenges and intervention. ASM Press. Washinton DC. Beauchamp, C.S. and Sofos, J.N. 2010. DiarahegenicEschericia coli. Edited by: Juneja, K.V., and Sofos, K.N. Pathogens and Toxin in Food: challenges and intervention. ASM Press. Washinton DC. Seo, K.S. Bohach, G.H., 2010. Staphylococal Food Poisoning. Edited by: Juneja, K.V., and Sofos, K.N. Pathogens and Toxin in Food: challenges and intervention. ASM Press. Washinton DC. Wright, A.C. and Sceneider, K.R. 2010. Pathogenic vibrios in seafood. Edited by: Juneja, K.V., and Sofos, K.N. Pathogens and Toxin in Food: challenges and intervention. ASM Press. Washinton DC. References: EKOSUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)

  3. Amastrong, G.D. 2008. Pathogenic Mechanisms of the Enterohemorrhagic Escherichia coli—Some New Insights. Edited by: Wilson, C.L. Microbial Food Contamination 2nd ed. CRC Press. Boca Raton. Nilsson, L. and Gram, L. . 2002. Improving the control of pathogens in fish products. Edited by: Bremmer, A.H. Safety and quality issues in fish processing. CRC Press. Boca Raton. WHO-FAO. 2005. Microbiological risk assessment series: Risk assessment of Vibriovulnificus in raw oysters interpretative summary and technical report. WHO-FAO UN. Garbutt, J. 1997. Essentials of food microbiology. Arnold. London. Pelczar, M.J. & Chan, E.C.S. 1976. Dasar-dasarmikrobiologi. Diterjemhakan: Hadioetomo et al., 1988. UI press. Huss, H.H. 1994. Assurance of seafood quality. FAO fisheries technical paper. REFERENCES: Continue EKOSUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)

  4. The lecture will be taken place during 4 meetings 10 minutes after lecturer starting lecture. Students are prohibited to get in class. If the lecturer is late 10 minutes after the start of lecture time without confirmation to students, the students are permitted to leaving class. Final score consist of 35 % tasks and 65 % of final examination The students have to attend lecture 75 % minimally. The lecture consist of class lecture and self study. The students are permit to get out class during lecture if they don’t want to joining lecture. LECTURE rules Eko Susanto – Diponegoro University EKOSUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)

  5. 1st meeting : bacteria toxins in food. 2nd meeting : Clostridium botulinum toxin toxin, Staphylococcus aureus toxin, Eschericia coli toxin. 3rd meeting : Vibrio toxin, Pseudomonas cocovenenans toxin, Fungal toxin (Penicillium). 4th meeting : Presentation materials EKOSUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)

  6. How do we know if food is being contaminated by bacteria? • Please mention bacteria which cause food borne? • What are the differences between endotoxin and exotoxin? Please answer those questions for 10 minutes. • Kerjakan selama 10 menit QUESTIONS EKOSUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)

  7. Food-borne diseases are of major concern to consumers, producers and authorities alike. Despite an increased awareness, the number of cases and outbreaks does not appear to be decreasing. Many foods are implicated in food-borne disease outbreaks. Seafoods rank third on the list of products which have caused food-borne disease. Seafoodborne disease may be caused by a variety of agents, including aquatic toxins, biogenic amines, bacteria, virus and parasites. Bacteria are mostly found in low numbers in live fish with the exclude of marine vibrios. Marine vibrios, such as V. parahaemolyticus and V. vulnificus, may be found in high numbers in shellfish and in shellfish-eating fish from tropical waters and during the summer months in temperate zones INTRODUCTION EKOSUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)

  8. Disease  any harmful change in the tissues and/or metabolism of a plant, animal & human that produces the symptoms of illness. • Pathogens  MO that cause disease. • Toxin  chemical substances produced by MO that are harmful to human tissues and physiology. • Food poisoning  an acute (arising suddenly and of short duration) gastroenteritis caused by the ingestion of food (source: Garbutt, 1997 definition

  9. Major reasons 4 food being rejected: • Organoleptic changes  growth MO • Chemical changes in food • Physical damage • Freezer burn • ‘staling’  changes Aw • Ripening • Presence of foreign materials • Contamination with chemical agent The nature of food spoilage

  10. Internal factor (Aw, pH, redox potential, nutrition, natural antibacteria, biology structure) Processing factors (hot treatment, irradiation, pasteurization, grinding) External factors (environment, temperature) Implicit factor (compt become dominant) Factors of food Factors THAT CAUSE BACTERIA GROWTH EKOSUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)

  11. Extrinsic factor Contaminating microflora Interaction Implicit factors Intrinsic factors Growth of specific spoilage microflora Spoilage symptoms Interactions involved in the selection of spoilage microflora Source: Garbutt, 1997 EKOSUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)

  12. MO changes on stored food EKOSUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)

  13. MO changes on stored food on cold temperature EKOSUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)

  14. SOURCES OF CONTAMINATION OF FOOD Aerosol Air Spoiled foods Water Soil Dust Processing equipment Raw material with natural micro flora Sewage Diseased plants & animals Humans Packaging materials Pests Source: Garbutt, 1997 Feces EKOSUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)

  15. If we take fresh fish fillets stored on ice. What are the potential sources of contamination?

  16. Natural surface & gut flora of fish Water & possibly sediment from natural habitat Fishing nets Surfaces on board the fishing vessels Fish boxes Ice / refrigerated sea water Human resources Pests Soil air

  17. Gram-negative rods & coccobacilli. Acinetobacter, aeromonas, Alcaligenes, Citrobacter, Enterobacter, Escherichia, Flavobacterium, Moraxella, Proteus, Pseudomonas, Salmonella, Shewanella, & Yersinia • Gram positive rods Bacillus, Brochothrix, Clostridium, Corynebacterium, Lactobacillus, & Listeria • Gram negative cocci Enterococcus, Lactococcus, Pediococcus, & Staphylococcus. Composition of contaminating mo

  18. Skeletal muscle : Trichinella spiralis • Stomach : Helicobacter pylori • Liver : Clonorchis • Small intestine : Astroviruses, Bacillus cereus, Campylobacter jejuni, Clostridium perfringens, E. coli, Salmonellae, S.typhi, Vibrio cholerae, V.parahaemolyticus • Large intestine/colon : Campylobacter (small intestine), E.coli, Entamoeba histoytica, Salmonella eneritidis, Shigellae, especially S. dysenteridae. Pathogenesis of foodborne & related organism EKOSUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)

  19. General appearance  moldy (F) & slimy (B) Color  F (red/black) & B (colored); chemical changes --> greening of meat (H2S) Texture  Pseudomonas fluorescens at fish --> prod proteinase caused tissues to soften Odor / flavor  MO prod chem. associated with metab. act. A mixture of the above Changes in foods caused by spoilage MO EKOSUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)

  20. 1. The permanent Mo is essential in combating invasion of the body by potential pathogens by competing 4 space & nutrients, stms producing antibiotics. Ex: E.coli  prevent salmonellae in the colon 2. Bacteria in the colon synthesize vit. K & contribute significantly to our req. of protein HOW DO MO CAUSE DISEASE? EKOSUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)

  21. Exotoxin: toxin is secreted by MO into the cell environment • Endotoxin: toxin is produced by MO & secreted if the MO cell being damaged. Disease production by mo EKOSUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)

  22. Exotoxin Exotoxin – soluble protein released into environment by active cell Enterotoxin Neurotoxin Affects the gut Affects the nervous system Characteristic: Generally proteins synthesized by metabolic activity. Produced by gram-positive & gram-negative organism. No structural components of the cell Secreted into the cell environment. Exotoxin Source: Garbut, 1997 EKOSUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)

  23. Endotoxin Lipopolysaccharide in outer wall layer Exotoxin Act as an enterotoxin in the gut Toxic shock Rash Inflammation of organ Fever Characteristic: Lypopolysacharides. Toxic components of the cell wall released when the cell dies & breaks down. Produced by gram-negative MO ENDOTOXIN Source: Garbut, 1997 EKOSUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)

  24. Food poisoning  an acute (arising suddenly and of short duration) gastroenteritis caused by the ingestion of food (Garbutt, 2007). • Gastroenteritis is characterized by: • Abdominal pain; • Diarrhoea • With / without vomiting • With / without fever • Bacteria caused food poisoning: S. aureus, C. perfringens, C.botulinum, & Bacillus cereus. FOOD POISONING EKOSUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)

  25. Intoxication & infection EKOSUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)

  26. Active organism secretes exotoxin (enterotoxin ) into food Food eaten Enterotoxin affect gut giving gastroenteritis Enterotoxin affect gut giving gastroenteritis Intoxications involve food poisoning in which the organism grows in the food & releases a toxin from cells. Toxin is ingested along with the food, toxin gives rise to the food poisoning syndrome. Bacteria toxins that produce intoxication are exotoxins.  S aureus & C botulinum Source: Garbut, 1997 intoxication EKOSUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)

  27. Organism ingested along with food Dose sufficient to overcome host defenses Organism grows in the host gut Organism affects gut giving gastroenteritis Organism appears in faeces in large number Infection involve food poisoning caused by ingestion of live organism when the organisms grow in the gastrointestinal tract to produce the disease. Most food poisoning caused by infection. Ex. Salmonella spp & C. perfringens infections EKOSUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)

  28. Na+ out H2O out Diarrhoea Enterotoxin affects vomit receptors Fluid and electrolyte loss Vomiting centre in the brain stimulated Dehydration Vomiting Normal gut physiology Enterotoxin ingested with food Gut epithelium Blood supply Na+ H2O Connective tissue Vomit receptor physiological mechanism associated with food poisoning (garbutt, 1997)

  29. Ingestion can lead to people on the situation: • Acute illness with med treatment (MT) • Acute illness without MT • Mild illness without MT, symptoms can be ignored • Infection without symptom EKOSUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)

  30. Age Diet Nutrition’ Genetic make-up of the person The presence of other disease Suppressed immunity Previous contact with the disease Factors cause person become ill EKOSUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)

  31. Major food poisoning organisms associated with seafood Organism causing disease (Nilsson & Gram, 2002) EKOSUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)

  32. Continued: EKOSUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)

  33. Pathogen bacteria on seafood EKOSUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)

  34. Thank you for attention

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