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Lesson 6.2
Food-borne Illnesses
By CaroneBy CaroneFitness
Food-borne Illnesses
Our environment is full of organisms like bacteria
Pathogenic Organisms
organisms like bacteria, viruses, parasites and molds that can impact a person’s health. Many of these organisms get into our bodies through the food we eat. While not all organisms are harmful, those that can cause disease are called pathogenic organisms.
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Food-borne Illnesses
A food-borne illness is an ill d b th
Food Poisoning
illness caused by a pathogen or toxin that was is introduced to the body through food. Food-borne illness is commonly referred to as “food poisoning.”
Food-borne Illnesses
Not all of the organisms that enter the
At-risk Individuals
body, even if they are pathogenic, will cause disease. Because the immune system is trained to fight these organisms, healthy active individuals are often unaffected, depending on the quantity of organisms present. However, at-risk individuals, or people with ongoing health problems infantswith ongoing health problems, infants and children, and elderly people are much more likely to develop a food-borne illness from these pathogens.
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Food-borne Illnesses
Food-borne illnesses are often undetected because the
Symptoms
often undetected because the symptoms are similar to that of a common “stomach flu.”
Symptoms of Food-borne Illness include:
• malaise (tiredness and f ti )fatigue)
• nausea
• abdominal pain
• diarrhea
Food-borne Illnesses
Bacteria are responsible for most food borne illnesses
Bacteria
most food-borne illnesses. Bacteria can be found on the surface of meats, poultry, and fish. It can also be introduced into our food when hands, food utensils, or food preparation surfaces are not properly cleaned. Dented p p ycans can also provide an opening for bacteria.
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Food-borne Illnesses
In this lesson we will be
Common Food-borne Illness
discussing specific types of bacteria that commonly cause food-borne illness. We will also explore where they are found, how they are transmitted, and the effects of each kind of bacteria.
Food-borne Illnesses
Campylobacter jejuni is a bacteria that is the leading
Campylobacter Jejuni
bacteria that is the leading cause of diarrhea in food-related illnesses. It is found in the intestinal tracts of birds and animals as well as untreated water. It can be transmitted to humans through contaminated water, graw milk, or undercooked meat, poultry, or seafood. Image courtesy of CDC
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Food-borne Illnesses
Escherichia coli is more
Escherichia Coli
commonly known as E. coli. There are many kinds of E. coli bacteria that are non-pathogenic, meaning it does not cause disease. E. coli can be found everywhere, including our own digestive tractstracts.
Food-borne Illnesses
There is a particular strain,
Escherichia Coli
however, that is very pathogenic. In recent years, massive outbreaks of E coli have been well-publicized. Two of these noted outbreaks have been the result of undercooked hamburger and contaminated spinachcontaminated spinach.
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Food-borne Illnesses
E. coli can also be transferred to humans in raw milk,
Escherichia Coli
,untreated water, unpasteurized apple juice, or other uncooked fruits and vegetables. Normal symptoms include nausea, abdominal pain, and bloody or regular diarrhea that can last up to 10 days In morelast up to 10 days. In more susceptible individuals, such as young children or the elderly, it can lead to kidney failure and death.
Food-borne Illnesses
Salmonella is a bacteria
Salmonella
normally associated with eggs, poultry, and dairy products. It results in nausea, stomach cramps, diarrhea, chills and fever and lasts a couple of days.
Image courtesy of NIH.gov
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Food-borne Illnesses
Shigella is a bacteria that is
Shigella
introduced into foods like salads through the poor personal hygiene of the food preparer. People who do not wash their hands properly after using the bathroom can transmit Shigella to the food they touch This bacteriathey touch. This bacteria leads to diarrhea that can contain blood and mucous and can last up to 2 weeks.
Image courtesy of CDC
Food-borne Illnesses
Clostridium perfringens is
Clostridium Perfringens
called the “cafeteria” bacteria. It is usually transmitted through foods that have been on the food line for a long period of time, and were most likely not kept warm enough (at least 140°F). This bacteria typically results in 24bacteria typically results in 24 hours of gas pains and diarrhea, although lesser symptoms can continue for a week or two.
Image courtesy of CDC
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Food-borne Illnesses
Clostridium botulinum, more commonly known as
Clostridium Botulinum
botulism, results from eating low-acid, improperly canned foods. In this case it is not actually the bacteria which causes the disease, but rather, the toxin that is secreted from the bacteria. The toxin affects a person’sThe toxin affects a person s nervous system, causing vision problems, difficulty eating and swallowing, as well as breathing. If untreated, it can be fatal.
Image courtesy of CDC
Food-borne Illnesses
Listeria monocytogenes is found in
Listeria Monocytogenes
ready-to-eat deli style foods like hot dogs, cold cuts, sausage and cheese. It can result in fever, chills and backache, upset stomach, and diarrhea. More serious illnesses can develop in at-risk individuals.
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Food-borne Illnesses
Staphylococcus aurea is a bacteria found on human
Staphylococcus aurea
bacteria found on human skin. It is transmitted from an infected food handler to food. It multiplies rapidly in the temperature danger zone, secreting a toxin which causes illness. Symptoms include nausea, vomiting,
bd i l i dabdominal cramping and diarrhea within 6 hours of eating.
Image courtesy of CDC
Food-borne Illnesses
As one can guess, food-borne illness is not pleasant and
Staphylococcus aurea
illness is not pleasant and should be avoided at all costs. As you learned in the lesson on food safety, the proper cleaning, cooking, and storage of foods is imperative to prevent food-borne illness.
Image courtesy of CDC
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Food-borne Illnesses
Let’s briefly re-cap what you have learned in this lesson.
Summary
have learned in this lesson.
1. Food-borne illness can be caused by viruses, parasites, mold, bacteria, or toxins produced by bacteria.
Food-borne Illnesses
2. At risk individuals are more likely to
At-risk Individuals
succumb to food-borne illness than young healthy individuals.
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Food-borne Illnesses
3. Food-borne illnesses are often thought to be the
Symptoms
often thought to be the common “stomach flu” because they all have in common gastrointestinal symptoms:
• Nausea
• Abdominal cramping
Di h• Diarrhea
Food-borne Illnesses
4. Proper handling and cooking of food is
Proper Food Handling
cooking of food is imperative to prevent food-borne illness.
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PresentedBy Carone By Carone
Fitness