What Are Some Important Foodborne Pathogens?

1
Lesson 3

• What Are Some Important Foodborne Pathogens?

2
How Foodborne Illness Occurs

• Infectioningested cells grow in the
  gastro-intestinal tract
• Toxiningest toxinproduced by pathogen

3
Common Symptoms of Foodborne Illness Include

• Nausea
• Vomiting
• Diarrhea
• Fever
• Jaundice (in Hepatitis A)
• Abdominal cramps

4
How Many Pathogen Cells Does It Take?

• As few as 10, or as many as a million depending
  on the specific pathogen and other factors

5
There are More than 30 Important Foodborne
Pathogens20 are listed below

• Viruses
• Hepatitis A
• Norwalk virus group
• Rotavirus

Bacteria Bacillus cereus Campylobacter
jejuni Clostridium perfringens Clostridium
botulinum Escherichia coli Listeria
moncytogenes Salmonella spp. Shigella
spp. Staphylococcus aureas Vibrio spp. Yersinia
enterocolitica
Parasites Anisakis spp. Cryptosporidium Cyclospora
Giardia lamblia Toxoplasma gondii Trichinella
spiralis
Fungi - primarily of concern regarding
carcinogenic toxin production
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Activity Fill-in the Pathogen

• Use the Common Foodborne Pathogens table to
  find the answers.

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Pathogens for Study

• Norovirus
• Campylobacter jejuni
• Salmonella spp.
• E. coli 0157H7
• Clostridium botulinum

Cause the most foodborne illnesses
Can have severe consequences
8
Activity Pathogens for Study

• Five student groups to use Activity Envelops to
  study
• Norovirus
• Campylobacter jejuni
• Salmonella spp.
• E. coli 0157H7
• Clostridium botulinum

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Norovirus
10
Norovirus

• Common food sources
• water, shellfish, food contaminated by infected
  food handlers
• Control measures
• good personal hygiene
• What happened to the FloridaState football team?
  
• They were infected with norovirus by the Duke
  University football team.

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Song Activity A Case of Norwalk

• Oh when the weather got cool
• I thought I'd treat myself to a cruise
• But then the Norwalk Virus showed up and had me
  singing the blues
• A case of Norwalk
• Out on the sea
• In the bathroom of my cabin
• Is where I'll be

• A CASE OF NORWALK On my vacation cruise
• A CASE OF NORWALK Many lunches I'd lose
• A CASE OF NORWALK People sick everywhere
• A CASE OF NORWALK Cruisers better beware OF THE
  NORWALK VIRUS

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A Case of Norwalk

• Don't know if it came from the passengers or from
  the food
• But I'll tell you this, it can really affect your
  mood
• A case of Norwalk
• Out on the sea
• In the bathroom of my cabin
• Is where I'll be

• A CASE OF NORWALK On my vacation cruise
• A CASE OF NORWALK Now I'm singing the blues
• A CASE OF NORWALK Lots of people like me
• A CASE OF NORWALK Better call CDC ABOUT THE
  NORWALK VIRUS

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A Case of Norwalk

• A case of Norwalk
• Out on the sea
• In the bathroom of my cabin
• Is where I'll be

• A CASE OF NORWALK On my vacation cruise
• A CASE OF NORWALK Many lunches I'd lose
• A CASE OF NORWALK People sick everywhere
• A CASE OF NORWALK Cruisers better beware OF THE
  NORWALK VIRUS

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Campylobacter jejuni
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Campylobacter jejuni

• Common food sources
• Poultry, raw milk, beef, pork

• Control measures

• What percentage of retail poultry is contaminated
  with Campylobacter?
• 60-80

16
Salmonella spp
17
Salmonella spp

• Common food sources
• Poultry, eggs, meat, raw milk, fresh produce

• Control measures

• What long-term problems continue to plague
  Jennifer Thompson as a result of Salmonella
  infection from ice cream?
• Arthritis and gastrointestinal tract problems

18
E. coli O157H7
19
E. coli O157H7

• Some food sources
• Raw and undercooked ground beef, lettuce,
  unpasteurized apple juice

• Control measures

• What foods were implicated in making people sick
  at a Boise restaurant in September 1995?
• Caesar salad and chicken

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Clostridium botulinum
21
Clostridium botulinum

• Food sources
• Improperly home canned low acid food
• Improperly stored low acid foods
• Control measures
• Proper canning Home canned food may not be used
  in foodservice
• Adequate cooling of low acid foods
• Why did pickled eggs become a source of botulism
  poisoning?
• Because the eggs were pierced and held at room
  temperature.

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Pathogens that are Cause for Exclusion

• The Idaho Food Code requires food employees must
  be excluded from a food service establishment if
  they are infected with
• Salmonella typhi
• Shigella
• Escherichia colishiga toxin type
• Hepatitis A virus

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Understanding Check!
For controlling the spread of norovirus
infection, what behavior is most important?
24
Understanding Check!
Campylobacter, Salmonella, and E. coli 0157H7
are all found in the gastro-intestinal tract of
animals and may be present on raw meat and/or
poultry items. What are the most important
control factors for avoiding these pathogens?
25
Understanding Check!
If a food worker is infected with one of these
four pathogens, he/she must not work in a food
establishment. What are the 4 serious, infectious
pathogens?
Salmonella typhi Shigella E. colishiga
toxin Hepatitis A