Reminders

A project is due at the end of this unit

The assigned pathogens for this project can be found in Doc Sharing

Check my initial response in the Discussion Board – assigning each of you a specific food borne pathogen for the DB

Getting to Know You !!

Let’s spend a few minutes getting to know one another a little bit better at

the beginning of each seminar

Those of you who have birthdays in January and February – tell us one

unique thing about yourself

WHAT DO YOU THINK HAS CONTRIBUTED TO

THE NUMBER OF EMERGING PATHOGENS

WE SEE TODAY?

Contributing Factors?

Contributing Factors

Food is produced in greater quantities

Globalization of our food supply; shipping from greater distances

New chemical hazards becoming a concern

Better control of pathogens thanks to:

HACCPBetter animal feeding regulationsThe use of uncontaminated water in food

processingMore effective food preservativesImproved antimicrobial products used for

sanitizing food equipment and facilitiesAdequate surveillance of food handling and

preparation methods

Class Activity

Spend the next 10 minutes researching on the internet

Find 1 emerging foodborne pathogenFind 1 interesting fact about that emerging

foodborne pathogen to report back to the class

Helpful websites: www.cdc.gov www.fda.gov www.cfsan.fda.gov

Examples of newly recognized food borne illnesses!

Campylobacter coliCampylobacter jejuniCampylobacter fetus ssp. fetusCryptosporidium parvumCyclospora cayetanensisEscherichia coli O157:H7 and related E. coli (e.g., O111:NM and O104:H21)Listeria monocytogenesNorwalk-like virusesNitschia pungens (cause of amnesic shellfish poisoning)Salmonella serotype EnteritidisSalmonella serotype Typhimurium DT 104Vibrio cholerae Non-O1Vibrio vulnificusVibrio parahaemolyticusYersinia enterocolitica

TONIGHT’S EMERGING PATHOGENS!

AVIAN INFLUENZA

ACRYLAMIDE

LISTERIA MONOCYTOGENS

BOVINE SPONGIFORM ENCEPHALOPATHY (BSE)

What is Avian Influenzaalso known as?

Avian Influenza A (H5N1) virus-AKA: “The bird flu”

•Wild birds worldwide carry the infection in their intestines.

•Infected birds spread the virus through their saliva, nasal secretions and feces.

•Highly contagious in birds.

•Infections have occurred in humans-people who have had direct contact with infected poultry.

Avian Influenza in Birds

Two main forms of the disease:

1)Low pathogenic form- May go undetected Mild symptoms such as a drop in egg

production

2)High pathogenic form Spreads rapidly throughout flocks Can effect multiple internal organs, Mortality rate of 90-100% within only 48 hours!

Avian Influenza in Humans

The WHO determined that the H5N1 virus is a concern to humans for a couple of reasons. Firstly, it has……

Caused the greatest number of severe disease in humans and the greatest number of deaths

Has crossed the species barrier (from birds to humans) on at least 3 recent occasions

Hong Kong 1997-18 cases, 6 deathsHong Kong 2003-2 cases, 1 deathCases also recognized in 2004

Avian Influenza in Humans cont’d

Secondly,

the risk that the H5N1 virus – if given enough opportunities – will develop the characteristics it needs to start another influenza pandemic.

The virus has met all prerequisites for the start of a pandemic save one: an ability to spread efficiently and sustainably among humans.

In conclusion…..

Avian influenza remains largely a disease of birds

It does not easily cross the species barrier from birds to humans

All evidence to date of human infection was caused by close contact with dead or sick birds with the virus and taking part in especially risky behaviors.

QUESTIONS ?

What is Acrylamide?

What is Acrylamide?

A chemical that can form during cooking at high temperatures-frying, roasting and baking

Formed from sugars and the amino acid, asparagine both of which are naturally found in foods

Does not come from food packaging or the environment

First detected in April 2002

What is Acrylamide cont’d

Mainly found in carbohydrate rich foods when they are cooked such as potato products, grains and coffee.

Does not form/forms at much lower levels in dairy, meat and fish products

Cooking for longer periods at high temperatures contributes to Acrylamide formation

CSPI-Center for Science in the public interest

Acrylamide in Foods: Micrograms per Serving

Water, 8 oz., EPA limit 0.12

Ore Ida French Fries (uncooked), 3 oz. 5

Ore Ida French Fries (baked), 3 oz. 28

Cheerios, 1 oz. 7

Tostitos Tortilla Chips, 1 oz. 5

Pringles Potato Crisps, 1 oz. 25

KFC Potato Wedges, Jumbo, 6.2 oz. 52

McDonald’s French Fries, large, 6.2 oz. 82

What are the risks associated with Acrylamide?

In research animals it has been shown to cause cancer in high doses

Causes nerve damage in people exposed to very high levels at work

Bottom line…….The jury is still out!The FDA has not yet determined the effects of

lower levels of Acrylamide in foods and states that warnings about Acrylamide in foods are not in the public interest at this time.

Strategies for reducing Acrylamide in your diet:

Eat less fried foods-frying produces the highest levels followed by roasting and baking. Boiling and microwaving do not cause Acrylamide formation.

Cook or toast your foods at lower temperatures and for less time. Cook to a lighter rather than darker brown color.

FDA recommends: Follow the Dietary Guidelines for Americans-fruits, veggies, whole grains, lowfat milk products, lean meats and meat substitutes, low in saturated fat and added sugars.

Do this……not this

Light Brown

Dark Brown

The research continues……

FDA ACTION PLAN:Develop methods for Acrylamide analysisResearch methods of Acrylamide formationAssess the dietary exposure to the U.S.

populationGather new information on the toxicology of

AcrylamideAssessing the risk of exposureEvaluating options for reducing potential

risks

QUESTIONS ?

What is Listeria monocytogenes ?

Listeria monocytogenes

Can lead to blood poisoning & meningitis in pregnant women, infants, and those with weak immune systems

Associated with soft cheese and processed meats

Listeria can grow at low temperatures

Guidelines for prevention of Listeria in High Risk Populations

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

Avoid getting fluid from hot dog packages on other foods, utensils, and food preparation surfaces, and wash hands after handling hot dogs, luncheon meats, and deli meats.

Do not eat soft cheeses such as feta, Brie, and Camembert, blue-veined 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.

Guidelines for prevention of Listeria in High Risk Populations

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." The fish is found in the refrigerator section or sold at deli counters of grocery stores and delicatessens. Canned or shelf-stable smoked seafood may be eaten.

QUESTIONS?

What is Bovine Spongiform Encephalopathy (BSE) ?

Bovine Spongiform Encephalopathy (BSE)

AKA - “Mad Cow Disease”

Fatal, transmissible, neurodegenerative disease of animals such as cattle, goats, and sheep

In humans, expose to BSE has been linked to a new form of spongiform encephalopathy call variant Creurzfeldt-Jakob Disease (vCJD)

QUESTIONS?

References

WHO. Avian Influenza Bird Flu Fact Sheet. (January 2006). Retrieved March 16, 2009 , from http://www.who.int/csr/disease/avian_influenza/avianinfluenza_factsheetJan2006/en/index.html

CSPI Newsroom. New Tests Confirm Acrylamide in American Foods. (January 2002). Retrieved March 16, 2009 fromhttp://www.cspinet.org/new/200206251.html

GMA. Acrylamide Facts. (2008). Retrieved March 16, 2009, from http://www.acrylamidefacts.com/sitecore/content/Home/FAQs.aspx

CDC. Questions and Answers about Avian Influenza. (May 28, 2008). Retrieved March 16, 2009 fromhttp://www.cdc.gov/flu/avian/gen-info/qa.htm

FDA/CFSAN. FDA Action Plan for Acrylamide in Food. (March 2004). Retrieved March 16, 2009 fromhttp://vm.cfsan.fda.gov/~dms/acrypla3.html

CDC. Listeriosis . Retrieved March 23, 2009 from http://www.cdc.gov/nczved/dfbmd/disease_listing/listeriosis_gi.html

WHO. Bovine spongiform encephalopathy. (November 2002). Retrieved march 23, 2009 from http://www.who.int/mediacentre/factsheets/fs113/en/