Foodborne Disease

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Foodborne Disease

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• 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.

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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. 

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• Norovirus
• Hepatitis A virus
• Salmonella Typhi
• Shigella 
• Escherichia coli (E. coli) O157H7 or other
  Enterohemorrhagic or Shiga toxin-producing E.
  coli.

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Foodborne Disease

• Food Infection

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Foodborne Infection(Non-Spore forming Bacteria)

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

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

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Foodborne Infection

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

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RememberPotentially hazardous foods

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

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Foodborne Disease Prevention
Recommended Safe Internal Cooking Temperatures
Ground poultry 165F (74C)
Ground beef, veal, lamb, pork 160F (71C)
Roast beef or lamb 145F (63C)
Roast pork 160F (71C)
Ham, fresh 160F (71C)
Ham, precooked 140F (60C)
Roast chicken, turkey 180F (82C)
Chicken or turkey breast 170F (77C)
Stuffing 165F (74C)
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Foodborne Disease caused by

• Bacteria
• Viruses
• Parasites
• Fungi

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• All foodborne microbes and toxins enter the body
  through the gastrointestinal tract
• First symptoms - Nausea, vomiting, abdominal
  cramps and diarrhea.

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Growth Patterns

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

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Bacteria

• 2 types of bacterial disease
• Food Infections
• Food Intoxications

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Escherichia coli 0157H7

• Facultative anaerobic bacteria
• Intestine of warm blooded animals, especially
  cows
• Foodborne infection or toxin-mediated infection
• Low infectious dose

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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

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Common Foods

• Raw milk
• Raw and undercooked beef
• Improperly pasteurized milk apple cider
• Lettuce
• Spinach
• Green onions
• ( recent outbreaks)

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Transmission

• Contact with intestines of slaughter animals
• Poor personal hygiene
• Cross-contamination

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• Apples for juice from orchards where cattle or
  deer grazed.

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In Da NewsOdwalla Apple Juice E. coli Outbreak

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

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As a result

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

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Prevention

• Cook ground beef to 160F
• Handwashing
• Prevent cross-contamination

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

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E. Coli.In Da News

• undercooked ground beef
• 1993 Four children died after eating hamburgers
  at Jack-in-the-Box restaurant

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• 1996 -3 killed, 12,000 sicken in Japan, mostly
  school children.
• Traced to alfalfa sprouts, lettuce, unpasteurized
  fruit juices.

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Hemolytic Uremic Syndrome (HUS)

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

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• Antidiarrheal medicine not advisable.

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Listeria monocytogenes

• Bacterial infection
• Facultative anaerobic
• Grow at refrigerative temps
• 41F or below

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Symptoms and Onset Time

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

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• 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.)

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• Sources are soil, water, humans, domestic wild
  animals fowl.
• Illness is indefinite depending on treatment.
• Can be fatal.

Can cause miscarriages death.
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Common Foods

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

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

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• Listeria grows well at low temperatures.

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Transmission

• Cross-contamination
• Foods not cooked properly

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Prevention

• Cook foods thoroughly
• Good food handling (timely use and rotation for
  hot dogs, hams, luncheon meats)

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• Avoid unpasteurized (raw) milk or foods made from
  unpasteurized milk.
• Thoroughly cook raw food from animal
  sources.Wash raw vegetables before eating.

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• Wash hands, knives and cutting board after
  handling uncooked foods.
• Consume perishable and ready-to-eat foods as soon
  as possible.

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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.

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• 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.

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• 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."

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Cantaloupe listeria outbreak most deadly since
1924

• In Da News..

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• 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.

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• 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.

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

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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.

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

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• 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.

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Campylobacter jejuni

• Major cause of foodborne infection
• aerobic

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• Common among vacationers from abroad. (Travelers
  Diarrhea)
• Most common form of food poisoning in the US.

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Symptoms and Onset Time

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

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Common Foods

• Raw milk
• Raw poultry
• Raw meats

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Transmission

• Cross-contamination
• Hands or surfaces or equipment

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Prevention

• Cook raw meats properly
• Clean and sanitize food contact surfaces
• Wash hands thoroughly

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Campylobacter

• Causes fever, diarrhea, and abdominal cramps. 
• The most commonly identified bacterial cause of
  diarrheal illness in the world. 

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• Lives in the intestines of healthy birds 
• Eating undercooked chicken

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• Diarrhea bloody
• nausea and vomiting.
• Illness typically lasts 1 week.
• Some persons who are infected with Campylobacter
  don't have any symptoms at all.

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

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

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• summer months
• 100 die each year.

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The 411 on Campylobacter

• Spiral-shaped bacteria
• Most human illness is caused by one species,
  called Campylobacter jejuni.

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Treatment of Campylobacteriosis

• Drink plenty of fluids as long as the diarrhea
  lasts.
• Antibiotics such as erythromycin.

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Long-term consequences

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

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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.

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• Low infectious dose (fewer than 500)
• One drop of juice from raw chicken meat can
  infect a person.

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• Animals can also be infected.

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How does food or water get contaminated ?

• Chickens are infected with the organism but show
  no signs of illness.
• Spread from bird to bird.

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• Data suggest Campylobacter can spread through a
  chicken flock in their drinking water.
• Provide clean, chlorinated water sources

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• More than half of the raw chicken in the United
  States market has Campylobacter.
• Present in the giblets and liver.

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

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• Surface water and mountain streams
• Common in the developing world
• Travelers to foreign countries

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Prevention

• Physicians report findings to the local health
  department.
• When outbreaks occur, community education
  efforts can be directed at proper food handling
  techniques.

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• Make sure that persons with diarrhea, especially
  children, wash their hands.
• Wash hands with soap after having contact with
  pet feces.

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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.

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

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Reason for infection?

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

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• Cook all poultry products thoroughly
• Wash hands

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• Use separate cutting boards
• Clean all cutting boards, countertops and
  utensils
• Avoid consuming unpasteurized milk and untreated
  surface water.

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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.

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• 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.
  

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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.

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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.

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• 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.

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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.

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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.

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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.

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• 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.

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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.

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• 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.

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• 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.

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What we Know

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

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• It is estimated that approximately 400 persons
  die each year with acute salmonellosis.

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Super Bowl

• New England Patriots
• vs.
• Seattle Seahawks

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

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

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

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• With Super Bowl XLVIII fast approaching, it is
  time to think about the most important element of
  your February soiree.

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No, it is not the game It is not the halftime
show it is not even the ads. It is the food!
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• Second only to Thanksgiving, Super Bowl Sunday
  represents the highest day of food consumption in
  the United States.

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

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• 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.

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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.

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• 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.

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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.

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

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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.

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• 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 O157H7.

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• 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.

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• 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.

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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.

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• 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.

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The Inn
Clean Separate Cook Chill

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The Inn

• Lab Monday!!!