Unit 2Emerging Pathogens

Unit 2 Project (Create brochure on specific food borne illness)◦ Template for trifold brochure in doc sharing

Unit 2 Discussion (Post related to your assigned food borne pathogen)

Course Questions?

Post early and often Be thorough and complete in your initial

response Check your posts; you may need to respond

to me or your classmates Post your references Enjoy the discussion board; it’s the heart of

the classroom and an incredible opportunity to enhance learning in this class!

http://owl.english.purdue.edu/owl/resource/560/10/

Examples of APA references: Book: Author, A. A. (Year of publication).

Title of work: Capital letter also for subtitle. Location: Publisher.

Online periodical: Author, A. A., & Author, B. B. (Date of publication). Title of article. Title of Online Periodical, volume number(issue number if available).

Website: http://www.webmd.com/food-recipes/food-poisoning/news/20100819/egg-recall-expands-cdc-expects-more-illnesses

Article title: Egg Recall Expands; CDC expects more illnesses

Author: D.J. DeNoon Date of publication: August 19, 2010

What is the APA format for this reference?

DeNoon, D.J. (2010, August 19). Egg Recall Expands; CDC Expects More Illnesses. Retrieved from http://www.webmd.com/food-recipes/food-poisoning/news/20100819/egg-recall-expands-cdc-expects-more-illnesses

What do you think has contributed to the number of emerging

pathogens we see today?

Food is produced in greater quantities Changes in microorganisms Travel and migration Globalization of our food supply; shipping from

greater distances Lack of knowledge of food safety and preventing

disease transmission Changes in human population and their lifestyle Pathogens inadvertently introduced to new areas

HACCP Better animal feeding regulations The use of uncontaminated water in food

processing More effective food preservatives Improved antimicrobial products used for

sanitizing food equipment and facilities Adequate surveillance of foodhandling and

preparation methods

Allen, A. (2009, December 8). The Unusual Suspects. The Washington Post. Retrieved 2/8/10 from http://www.washingtonpost.com/wp-dyn/content/article/2009/12/04/AR2009120403633.html

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

AVIAN INFLUENZA

ACRYLAMIDE

LISTERIA MONOCYTOGENS

What is Avian Influenzaalso known as?

•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.

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!

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

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.

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?

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

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

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

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.

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.

Light Brown

Dark Brown

FDA ACTION PLAN: Develop methods for Acrylamide analysis Research methods of Acrylamide formation Assess the dietary exposure to the U.S.

population Gather new information on the toxicology of

Acrylamide Assessing the risk of exposure Evaluating options for reducing potential

risks

QUESTIONS?

What is 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

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.

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?

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/