Foodborne Disease

• CDC estimates that each year roughly 1 in 6 Americans

(or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.

Big 5

• The Centers for Disease Control and Prevention and the FDA Food Code lists five of the pathogens that have high infectivity and are easily transmitted to food by sick employees. 

• Norovirus• Hepatitis A virus• Salmonella Typhi• Shigella • Escherichia coli (E. coli) O157:H7 or other Enterohemorrhagic or

Shiga toxin-producing E. coli.

Foodborne Disease

Food Infection

Foodborne InfectionFoodborne Infection(Non-Spore forming Bacteria)(Non-Spore forming Bacteria)

• Do not form spores• Remain in vegetative state• Easily destroyed by

cooking

Symptoms of some types of foodborne illness can mimic those of other infections, or symptoms may not appear at all.

Foodborne Infection

• 47.8 million illnesses• 127,839 hospitalizations• 3,037 deaths

Remember…Potentially hazardous foods

• high protein• pH of 4.6• Aw .85 or higher

Foodborne Disease Prevention

Ground poultry 165°F (74°C)

Ground beef, veal, lamb, pork 160°F (71°C)

Roast beef or lamb 145°F (63°C)

Roast pork 160°F (71°C)

Ham, fresh 160°F (71°C)

Ham, precooked 140°F (60°C)

Roast chicken, turkey 180°F (82°C)

Chicken or turkey breast 170°F (77°C)

Stuffing 165°F (74°C)

Recommended Safe Internal Cooking Temperatures

Foodborne Disease caused by…

• Bacteria• Viruses• Parasites• Fungi

• All foodborne microbes and toxins enter the body through the gastrointestinal tract

• First symptoms - Nausea, vomiting, abdominal cramps and diarrhea.

Growth PatternsGrowth Patterns

Remember…• Lag phase • Log phase • Stationary phase • Death phase

Bacteria

• 2 types of bacterial disease

• Food Infections• Food Intoxications

Escherichia coli 0157:H7

• Facultative anaerobic bacteria

• Intestine of warm blooded animals, especially cows

• Foodborne infection or toxin-mediated infection

• Low infectious dose

Symptoms and Onset Time

• Abdominal pain, nausea, vomiting, bloody diarrhea, kidney failure, death

• Hemolytic Uremic Syndrome (HUS)

• Onset time 12 to 72 hours• 1 to 3 days

Common Foods

• Raw milk• Raw and undercooked

beef• Improperly pasteurized

milk & apple cider• Lettuce* • Spinach*• Green onions*

(* recent outbreaks)

Transmission

• Contact with intestines of slaughter animals

• Poor personal hygiene• Cross-contamination

Apples for juice from orchards where cattle or deer grazed.

In Da’ News…Odwalla Apple Juice E. coli Outbreak

• One child was dead • 65 individuals were confirmed infected • more than a dozen developed hemolytic uremic

syndrome (HUS)

As a result…

• Odwalla began pasteurizing its juices.  • Warning labels placed on all unpasteurized fruit and

vegetable juice containers.

Prevention

• Cook ground beef to 160°F

• Handwashing• Prevent cross-

contamination

• Danger zone• Wash fruits and vegetables• Pasteurized milk and apple juice

E. Coli….In Da’ News

• undercooked ground beef• 1993 – Four children died

after eating hamburgers at Jack-in-the-Box restaurant

• 1996 -3 killed, 12,000 sicken in Japan, mostly school children.

• Traced to alfalfa sprouts, lettuce, unpasteurized fruit juices.

Hemolytic Uremic Syndrome (HUS)

• Hemolytic uremic syndrome (HUS)-red blood cells destroyed, kidney failure, death.

• "Hamburger Disease"

Antidiarrheal medicine not advisable.

Listeria monocytogenesListeria monocytogenes

• Bacterial infection• Facultative anaerobic• Grow at refrigerative

temps• 41°F or below

Symptoms and Onset Time

• Flu like in healthy adults• Complications can be life threatening• Onset time 1 day-3 weeks

• Fever, muscle achesgastrointestinal symptoms (nausea or diarrhea)

• Can spread to the nervous system, (symptoms such as headache, stiff neck, confusion, loss of balance or convulsions can occur.)

• Sources are soil, water,

humans, domestic & wild animals & fowl.

• Illness is indefinite depending on treatment.

• Can be fatal.

Can cause miscarriages & death.

Common FoodsCommon Foods

Raw meats, raw vegetables, seafood, dairy products (cheeses, ice cream)

Cold cuts, hot dogs, soft cheese, milk, refrigerated products eaten without further cooking.

Listeria grows well at low temperatures.

Transmission

• Cross-contamination• Foods not cooked properly

PreventionPrevention

• Cook foods thoroughly• Good food handling

(timely use and rotation for hot dogs, hams, luncheon meats)

• Avoid unpasteurized (raw) milk or foods made from unpasteurized milk.

• Thoroughly cook raw food from animal sources.Wash raw vegetables before eating.

• Wash hands, knives and cutting board after handling uncooked foods.

• Consume perishable and ready-to-eat foods as soon as possible.

People at high risk, such as pregnant women and persons with weakened immune systems…

Do not eat hot dogs, luncheon meats or deli meats, unless they are reheated until steaming hot.

• Do not eat soft cheeses such as feta, Brie and Camembert,

blue-veine cheeses, or Mexican-style cheeses such as queso blanco, queso fresco,and Panela, unless they have labels that clearly state they are made from pastuerized milk.

• Do not eat refrigerated pâtés or meat spreads. • Canned or shelf-stable pâtés and meat spreads may be

eaten.

• Do not eat refrigerated smoked seafood, unless it is contained in a cooked dish, such as a casserole.

• Refrigerated smoked seafood, such as salmon, trout, whitefish, cod, tuna or mackerel, is most often labeled as "nova-style," "lox," "kippered," "smoked" or "jerky."

Cantaloupe listeria outbreak most deadly since 1924

In Da’ News..

• 33 people now confirmed dead, the listeria outbreak linked to cantaloupe from one Colorado farm is officially the deadliest foodborne illness outbreak in the United States since 1924.

• Centers for Disease Control and Prevention.

The outbreak comes from Rocky Ford-brand cantaloupes sold by Jensen Farms near Holly, Colo. The cantaloupes were recalled Sept. 14, and no melons under the recall are still on store shelves.

Federal health officials say they found listeria throughout the packing facility of the Colorado farm.

For instance….

• Truck used to take waste cantaloupes to a nearby cattle farm was parked next to the open-air packing shed.

• Because cattle are known carriers of the listeria bacteria, manure carried on the truck's wheels could have contaminated the area around the packing facility.

The outbreak is now one of deadliest of listeria in the USA.

• The deadliest known was in 1985 when a Mexican-style

soft cheese contaminated with listeria from Jalisco Products killed 18 adults and 10 newborns, as well as caused 20 miscarriages.

• It sickened 142 others.

Campylobacter jejuni

• Major cause of foodborne infection

• aerobic

• Common among vacationers from abroad. (Traveler’s Diarrhea)

• Most common form of food poisoning in the US.

Symptoms and Onset Time

• Abdominal pain• Bloody diarrhea• Onset 2-5 days• Symptoms last 2-7 days

Common FoodsCommon Foods

• Raw milk• Raw poultry• Raw meats

Transmission

• Cross-contamination• Hands or surfaces or

equipment

Prevention• Cook raw meats properly• Clean and sanitize food

contact surfaces• Wash hands thoroughly

Campylobacter

• Causes fever, diarrhea, and abdominal cramps.  • The most commonly identified bacterial cause of

diarrheal illness in the world. 

• Lives in the intestines of healthy

birds • Eating undercooked chicken

• Diarrhea bloody • nausea and vomiting. • Illness typically lasts 1

week. • Some persons who are

infected with Campylobacter don't have any symptoms at all.

In persons with compromised immune systems, Campylobacter occasionally spreads to the bloodstream and causes a serious life-threatening infection.

Virtually all cases occur as isolated, sporadic events, not as a part of large outbreaks.

• summer months • 100 die each year.

The 411 on Campylobacter

• Spiral-shaped bacteria • Most human illness is

caused by one species, called Campylobacter jejuni.

Treatment of Campylobacteriosis

• Drink plenty of fluids as long as the diarrhea lasts.

• Antibiotics such as erythromycin.

Long-term consequences

• Recover completely within 2 to 5 days, although sometimes recovery can take up to 10 days.

• Guillain-Barré syndrome

Guillain-Barre syndrome

Also known as acute post-infective polyneuritis - is a disease of the peripheral nervous system, affecting the nerves to the arms, legs, head and trunk, but not the brain or spinal cord.

• Low infectious dose (fewer than 500)

• One drop of juice from raw chicken meat can infect a person.

Animals can also be infected.

How does food or water get contaminated ?

• Chickens are infected with the organism but show no signs of illness.

• Spread from bird to bird.

• Data suggest Campylobacter can spread through a chicken flock in their drinking water.

• Provide clean, chlorinated water sources

• More than half of the raw chicken in the United States market has Campylobacter.

• Present in the giblets and liver.

Unpasteurized milk can become contaminated if the cow has an infection with Campylobacter in her udder or the milk is contaminated with manure.

• Surface water and mountain streams

• Common in the developing world

• Travelers to foreign countries

Prevention

• Physicians report findings to the local health department.

• When outbreaks occur, community education efforts can be directed at proper food handling techniques.

• Make sure that persons with diarrhea, especially children, wash their hands.

• Wash hands with soap after having contact with pet feces.

In Da’ News! Campylobacteriosis Outbreak Associated with a Camping Trip to a Farm

In June 2005, King County Public Health was notified that a several children on a school trip had been ill with diarrhea, abdominal pain, and fever.

Campylobacter was isolated from the stool of the ill individual, and later in the week, two more cases of campylobacteriosis were reported.

Reason for infection?

• No single source identified• Inadequate handwashing facilities • Inadequate handwashing supervision

• Cook all poultry products thoroughly • Wash hands

• Use separate cutting boards

• Clean all cutting boards, countertops and utensils

• Avoid consuming unpasteurized milk and untreated surface water.

Salmonella

• Foodborne infection with bacteria called Salmonella. • Diarrhea, fever, and abdominal cramps 12 to 72 hours

after infection. • The illness usually lasts 4 to 7 days, and most persons

recover without treatment.

• May spread from the intestines to the blood stream, and

then to other body sites and can cause death unless the person is treated promptly with antibiotics.

• Elderly, infants, and those with impaired immune systems are more likely to have a severe illness.

The 411

• Salmonella is actually a group of bacteria that can cause diarrheal illness in humans.

• They are microscopic living creatures that pass from the feces of people or animals to other people or other animals.

Treatment

• Salmonella infections usually resolve in 5-7 days and often do not require treatment other than oral fluids.

• Persons with severe diarrhea may require rehydration with intravenous fluids.

• Antibiotics are not usually necessary unless the infection spreads from the intestines.

• Some Salmonella bacteria have become resistant to antibiotics, largely as a result of the use of antibiotics to promote the growth of food animals.

Long term consequences

• Persons with diarrhea usually recover completely, although it may be several months before their bowel habits are entirely normal.

• A small number of persons with Salmonella develop pain in their joints, irritation of the eyes, and painful urination.

Reiter's syndrome

• Can last for months or years, and can lead to chronic arthritis which is difficult to treat.

• Antibiotic treatment does not make a difference in whether or not the person develops arthritis.

Transmission

• Salmonella live in the intestinal tracts of humans and other animals, including birds.

• Usually transmitted to humans by eating foods contaminated with animal feces.

• Contaminated foods usually look and smell normal.• Contaminated foods are often of animal origin, such as

beef, poultry, milk, or eggs, but any food, including vegetables, may become contaminated.

Prevention

• Thorough cooking kills Salmonella.• Food may also become contaminated by the hands of

an infected food handler who did not wash hands with soap after using the bathroom.

• Salmonella may also be found in the feces of some pets,

especially those with diarrhea, and people can become infected if they do not wash their hands after contact with pets or pet feces.

• Reptiles, such as turtles, lizards, and snakes.

• Many chicks and young birds carry Salmonella in their

feces.• Wash hands immediately after handling a reptile or bird,

even if the animal is healthy. • Assure that children wash their hands after handling a

reptile or bird, or after touching its environment.

What we Know…

Every year, approximately 40,000 cases of salmonellosis are reported in the United States.

It is estimated that approximately 400 persons die each

year with acute salmonellosis.

Super Bowl

New England Patriots

vs.

Seattle Seahawks

The history of the Super Bowl dates back to January 15, 1967, with the playing of Super Bowl I.

Today, Super Bowl Sunday is often considered to be one of the biggest, if not "the" sporting event of the year.

And as you know, significant events are often marked by festive gatherings celebrating the "Big Game."

With Super Bowl XLVIII fast approaching, it is time to

think about the most important element of your February soiree.

No, it is not the game; It is not the halftime show; it is not even the ads. It is the

food!

Second only to Thanksgiving, Super Bowl Sunday represents the highest day of food consumption in the United States.

In the game of football, players rely on multiple layers of protective padding and countless hours of training to ward off injury.

• Whether you are a party host or attendee, you must take action to ensure food safety.

• In lieu of protective gear, the USDA offers four basic food safety messages to be food safe and to prevent the incidence of foodborne illness.

CleanAvoid penalties for Illegal Use of Hands

In the everyday game of food safety, this penalty occurs when you or your guests prepare or handle food without first washing your hands.

Always wash hands with soap and warm water for 20 seconds before and after handling food, and do not forget to also wash surfaces often.

SeparateAvoid Encroachment and do not jump offside

• Keep raw meat and poultry separate from cooked foods.• If you slice raw veggies on the same cutting board that

was used to cut chicken and other raw meats, you will get a flag for encroachment.

If you only have one cutting board, it should be Washed, Rinsed and Sanitized before and after the preparation of each food item.

Cook

Ensure your foods are in The Red Zone by using a food thermometer. Your chances of scoring will greatly increase when you use a thermometer to make certain the prepared food items are safely cooked.

Meat and poultry including chicken wings, sausages and hamburgers, should be cooked to a temperature high enough to kill harmful bacteria such as Salmonella and E. coli O157:H7.

And remember, color is not a reliable indicator of safety-internal temperature is. Use a food thermometer to be sure meat and poultry are safely cooked.

• Once your foods have reached The Red Zone of food safety, protect your team from the Danger Zone.

• Do not leave foods sitting out for more than four hours at temperatures between 41 °F and 135 °F.

Chill

Your defense for good Pass Protection. In food safety, to ensure your guests continue to be food safe when they come back and blitz the table for seconds, keep cold foods cold and refrigerate leftovers promptly.

• Your pass protection will block offensive bacteria from multiplying and running up the score.

• The same rules of the Danger Zone apply for hot foods, too.

• If food has been sitting out for more than four hours, do not eat it.

The Inn

CleanSeparateCook Chill

The Inn

Lab Monday!!!Lab Monday!!!