Food Borne Illness

Food Borne Illness Mrs. Papazoglou

E-Coli E. coli is the name of a type of bacteria that lives in your intestines and in the intestines of animals. Although most types of E. coli are harmless, some types can make you sick. The worst type of E. coli, known as E. coli O157:H7, causes bloody diarrhea and can sometimes cause kidney failure and even death. E. coli O157:H7 makes a toxin called Shiga toxin and is known as a Shiga toxin-producing E. coli (STEC). There are many other types of STEC, and some can make you just as sick as E. coli O157:H7.

E-Coli Sources • Contaminated food, especially undercooked ground beef, unpasteurized (raw) milk and juice, soft cheeses made from raw milk, and raw fruits and vegetables (such as sprouts) • Contaminated water, including drinking untreated water and swimming in contaminated water • Animals and their environment: particularly cows, sheep, and goats. If you don’t wash your hands carefully after touching an animal or its environment, you could get an E. coli infection • Feces of infected people • Incubation Period 1-10 days Symptoms • Severe diarrhea that is often bloody, severe abdominal pain, and vomiting. Usually, little or no fever is present. . Duration of Illness • 5-10 days. Most people will be better in 6-8 days.

Hepatitus A • Hepatitis A is a liver disease caused by the hepatitis A virus. The disease is spread primarily through food or water contaminated by stool from an infected person. • Hepatitis A is one of the few foodborne or waterborne illnesses that can be prevented by vaccination. Vaccination is recommended for all children age 12 months and older, for travelers to certain countries, and for people at high risk for infection with the virus.

Hepatitus A • Sources Raw or undercooked shellfish from contaminated waters, raw produce, contaminated drinking water, uncooked foods and cooked foods that are not reheated after contact with an infected food handler • Incubation Period 28 days average (ranges from 15 to 50 days) • Symptoms Diarrhea, dark urine, jaundice, fever, headache, nausea, abdominal pain, and loss of appetite • Duration of Illness Variable, from 2 weeks to 3 months

Botulism • Botulism is a rare but serious illness caused by a bacterium which occurs in soil. It produces a toxin that affects your nerves. Foodborne botulism comes from eating foods contaminated with the toxin.

Botulism Sources • Infants: Honey, home-canned vegetables and fruits, corn syrup • Children and adults: Home-canned foods with a low acid content, improperly canned commercial foods, home-canned or fermented fish, herb-infused oils, baked potatoes in aluminum foil, cheese sauce, bottled garlic, foods held warm for extended periods of time Incubation Period • Infants: 3-30 days • Children and adults: 12-72 hours Symptoms • Infants: Lethargy, weakness, poor feeding, constipation, poor head control, poor gag and sucking reflex • Children and adults: Double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth and muscle weakness

Taxoplasmosis • Toxoplasmosis • Toxoplasma gondiiToxoplasmosis is a disease caused by the parasite Toxoplasma gondii. More than 60 million people in the United States have the parasite. Most of them don't get sick. But the parasite causes serious problems for some people. These include people with weak immune systems and babies whose mothers become infected for the first time during pregnancy. • The toxoplasma parasite lives in the flesh of many animals, from mice to cattle, and infects other animals that eat them, like cats and humans. The parasite is killed by cooking and pasteurization.

Taxoplasmosis • Contaminated meat that is raw or not well cooked • Utensils or cutting boards after they've had contact with raw meat • Feces from an infected cat • Contaminated water • An organ transplant or blood transfusion from an infected person • Incubation Period • Approximately 1-3 weeks

Taxoplasmosis Symptoms Symptoms in otherwise healthy people include: • Enlarged lymph nodes in the head and neck • Headache • Mild illness with fever • Muscle pain • Sore throat • In rare cases, eye disease with visual loss can occur Symptoms in people with weakened immune systems may be severe. These symptoms include: • Confusion • Fever • Headache • Blurred vision • Seizures

Listeria • Listeria is the name of a bacteria found in soil and water and some animals, including poultry and cattle. It can be present in raw milk and foods made from raw milk. It can also live in food processing plants and contaminate a variety of processed meats. • Listeria is unlike many other germs because it can grow even in the cold temperature of the refrigerator. Listeria is killed by cooking and pasteurization.

Listeria Where do we get it? • Ready-to-eat deli meats and hot dogs • Refrigerated pâtés or meat spreads • Unpasteurized (raw) milk and dairy products • Soft cheese made with unpasteurized milk, such as queso fresco, Feta, Brie, Camembert • Refrigerated smoked seafood • Raw sprouts • Incubation Period 3-70 days Symptoms Fever, stiff neck, confusion, weakness, vomiting, sometimes preceded by diarrhea

Norovirus • Noroviruses are the most common cause of acute gastroenteritis (infection of the • stomach and intestines) in the United States. Norovirus illness spreads easily and is often called stomach flu or viral gastroenteritis, • People who are infected can spread it directly to other people, or can contaminate food or drinks they prepare for other people. • The virus can also survive on surfaces that have been contaminated with the virus or be spread through contact with an infected person.

Norovirus • Produce, shellfish, ready-to-eat foods touched by infected food workers (salads, sandwiches, ice, cookies, fruit), or any other foods contaminated with vomit or feces from an infected person • Incubation Period 12-48 hours • Symptoms Diarrhea, vomiting, nausea,and stomach pain. Diarrhea tends to be watery and non-bloody. Diarrhea is more common in adults and vomiting is more common in children

Salmonella • Salmonella, the name of a group of bacteria, is one of the most common causes of food poisoning in the United States. • Usually, symptoms last 4-7 days and most people get better without treatment. • But, Salmonella can cause more serious illness in older adults, infants, and persons with chronic diseases. • Salmonella is killed by cooking and pasteurization.

Salmonella Food: Contaminated eggs, poultry, meat, unpasteurized milk or juice, cheese, contaminated raw fruits and vegetables (alfalfa sprouts, melons), spices, and nuts Animals and their environment: Particularly reptiles (snakes, turtles, lizards), amphibians (frogs), birds (baby chicks) and pet food and treats. Incubation Period 12-72 hours Symptoms Diarrhea, fever, abdominal cramps, vomiting Duration of Illness 4-7 days

Shigella Shigellosis is an infectious disease caused by Shigella. The Shigella germ is a family of bacteria that can cause diarrhea in humans. People with shigellosis shed the bacteria in their feces. The bacteria can spread from an infected person to contaminate water or food, or directly to another person. Getting just a little bit of the Shigella bacteria into your mouth is enough to cause symptoms. The illness is most commonly seen in child-care settings and schools. Shigellosis is a cause of traveler’s diarrhea, from contaminated food and water in developing countries.

Shigella • Contaminated food or water, or contact with an infected person. • Foods most often associated with Shigella outbreaks are salads and sandwiches that involve a lot of hand contact in their preparation, and raw vegetables contaminated in the field. • Incubation Period 1 -7 days (usually 1-3 days) • Symptoms • Sudden abdominal cramping, fever, diarrhea that may be bloody or contains mucus, nausea and vomiting • Duration of Illness 2-7 days

Staphylococcus • Staphylococcus aureus (or Staph aureus) is a type of bacteria commonly found on the skin and hair as well as in the noses and throats of people and animals. These bacteria are present in up to 25 percent of healthy people and are even more common among those with skin, eye, nose, or throat infections. • Staphylococcus can cause food poisoning when a food handler contaminates food and then the food is not properly refrigerated. • Other sources of food contamination include the equipment and surfaces on which food is prepared. These bacteria multiply quickly at room temperature to produce a toxin that causes illness. • Staphylococcus is killed by cooking and pasteurization.

Staphylococcus Foods that are made with hand contact and require no additional cooking, such as: • Salads, such as ham, egg, tuna, chicken, potato, and macaroni • Bakery products, such as cream-filled pastries, cream pies, and chocolate éclairs • Sandwiches • Other sources include milk and dairy products, as well as meat, poultry, eggs, and related products. • Incubation Period 1-6 hours • Symptoms Nausea, vomiting, diarrhea, loss of appetite, severe abdominal cramps, mild fever • Duration of Illness 24-48 hours

Vibrio Bacteria Infections Vibrio vulnificus (V. vulnificus) and Vibrio parahaemolyticus (V. parahaemolyticus) are bacteria that occur naturally in warm coastal areas, such as the Gulf of Mexico. These bacteria are found in higher concentrations in the summer months when water gets warmer. • Vibrios typically cause disease in people who eat contaminated seafood. V. parahaemolyticus typically causes non-bloody diarrhea. • In persons with liver disease, cancer, or another immune-compromising condition, V. vulnificus typically infects the bloodstream, causing a life-threatening illness. About half of V. vulnificus bloodstream infections are fatal, and death can occur within two days. In addition to transmission by raw shellfish, V. vulnificus can enter the body via a wound that is exposed to warm seawater.

Vibrio Infections • Raw or undercooked shellfish, particularly raw oysters • Incubation Period • V. vulnificus: 1-7 days • V. parahaemolyticus: 2-48 hours • Symptoms • In healthy individuals: Diarrhea, vomiting, abdominal pain • In high-risk individuals: Sudden chills, fever, shock, skin lesions • Duration of Illness 2-8 days

Parasites • Parasites are organisms that derive nourishment and protection from other living organisms known as hosts. Many of these organisms can be transmitted by water, soil, or person-to-person contact. • Parasites range in size from tiny, single-celled organisms to worms visible to the naked eye. • In the United States, the most common foodborne parasites are protozoa, roundworms, and tapeworms. The foodborne parasite that causes the most hospitalizations and deaths in this country is Toxoplasma gondii, which causes toxoplasmosis.

Parasites Giardiasis Cryptosporidium parvum Cyclosporacayetanensis Toxoplasma gondii Trichinellaspiralis Taeniasaginata/Taeniasolium (Tapeworms) cysticercosis

Allergens • Allergens such as nuts. • Food allergy is an abnormal response to a food triggered by your body's immune system. Allergic reactions to food can sometimes cause serious illness and death. The foods that most often trigger allergic reactions are: • Fish and shellfish, such as shrimp, lobster and crab • Peanuts • Tree nuts, such as walnuts • Eggs

Molds, Toxins, & Contaminants Most food poisoning is caused by bacteria, viruses, and parasites rather than toxic substances in the food. But, some cases of food poisoning can be linked to either natural toxins (such as those in some mushrooms and pufferfish) or chemical toxins (such as pesticides or melamine). While some molds are desirable in foods (such as blue cheese), other molds can produce toxins that cause illness.

Assignment • Work with a partner and answer the following questions for each of the food borne illnesses. • Use your Ipads to search Foodsafety.gov for the information. • What is the duration? • What do I do? • How do I prevent it?

Finally Individually please pick one of the Food Borne Illness’ and make a Public Safety Poster explaining ; • What it is - • How you get it - • What the symptoms and duration of the illness is - • What to do if you get sick -

Food Borne Illness