Lecture 7: Food poisoning and pathogenic microorganisms

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A.Food Safety and H.A.C.C.P.2.Pathogenic
microorganisms and foods
7. Food poisoning and pathogenic microorganisms
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Food Poisoning

• Any illness resulting from the consumption of
  food that contains
• pathogenic microorganisms (infections,
  intoxications)
• hazardous chemicals (detergents, disinfectants,
  insecticides)

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Types of food poisoning

• food poisoning caused by the consumption of food
  contaminated with pathogenic microorganisms
• food intoxication caused by the consumption of
  food containing toxins. Toxins are produced by
  harmful microorganisms or are naturally part of a
  plant. The symptoms of toxin food poisoning often
  start within 30 minutes to two hours after eating
  contaminated food
• the symptoms of food infection occur from two
  hours to three days after eating contaminated food

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Type of Food Poisoning and average time between
infection and the appearance of symptoms
Causative factor Type of Food Poisoning Appearance of symptoms
Staphylococcus aureus Food Intoxication 1-7 hours
Escherichia coli Food Infection 2-8 hours
Salmonella Food Infection 6-48 hours
Listeria monocytogenes Food Infection 3-70 days
Clostridium botulinum Food Intoxication 4hours-8 days
Clostridium perfrigens Food Intoxication 1/2- 6hours
Bacillus cereus Food Infection 6-15 hours
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Food poisoning caused by bacteria
Bacteria Main Source Symptoms
Salmonella eggs, milk, raw meat, poultry nausea, diarrhea, fever
Staphylococcus skin, nose, mouth, milk nausea, diarrhea, abdominal pain
Escherichia coli intestines of humans and animals diarrhea, nausea, convulsions
Listeria monocytogenes raw milk, soft cheeses, vegetables Septicemia, meningitis
Clostridium botulinum raw fish and meat, canned foods shortness of breath, vision problem
Clostridium perfrigens stool, powder, raw meat nausea, diarrhea, abdominal pain
Bacillus cereus meat, vegetables, milk nausea, diarrhea, fever
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Food poisoning causes

• eating food contaminated with pathogenic
  microorganisms
• leaving contaminated food for too long in
  unsuitable conditions (temperature, humidity)

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Food poisoning consumer

• short-term illnesses (gastroenteritis)
• injuries (oral trauma from foreign body)
• long-term effects (by eating fruit with
  pesticides)
• infections (by eating food with microorganisms
  such as Listeria)
• intoxication (by eating foods that contain toxins
  such as microorganisms Clostridium,
  Staphylococcus)

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Food poisoning Foodservice

• poor personal hygiene and improper cleaning of
  preparation and storage areas
• mishandling of food

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Frequency of food poisoning

• modern lifestyle people eat out at least once a
  day
• significant increase in restaurants offering
  takeaway meals meals are usually reheated
• increase of food poisoning cases during the
  summer food is exposed to high temperatures for
  several hours
• untrained food handlers hired during the summer

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Avoiding Food Poisoning (part I)

• cooperation with reputable suppliers
• compliance with the proper storage and
  conservation rules (FIFO)
• compliance with the hygiene rules
• good handling and processing of foods

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Avoiding Food Poisoning (part II)

• suitable cleaning disinfection methods
• keeping the Cool Chain
• pest and vermin control
• good waste management
• monitoring and recordkeeping

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Summary of 7th Lecture

• Food poisoning
• Types of food poisoning
• Avoiding food poisoning