Food Intoxication
Illness caused by a toxin formed in the food prior to consumption.
Food intoxication
1) 6-48 hours: fever, nausea, vomiting, chills, headache: lasts 2-3 days
2) intestinal tract of humans and animals, water, soil; spread by food handlers
3) low acid foods at body or room temp, destroyed by temps of pasteurization
4) Raw and undercooked meat an poultry, eggs, raw dairy, seafood, melons
Salmonella
How many food borne infection foods are most prominent?
8
1) Found in humans- nose, hands, intestines , cuts, sores
2) Enters through handling or contact with contaminated surface
3) Grows best at 70-97F; resists drying, freezing; not destroyed by cooking
4) Reheated foods, high protein, meat, poultry, eggs, milk products, stuffing, prepared salads
5) 1-7 hour after ingestion: nausea, vomiting, pain, diarrhea, NO FEVER,
6)To avoid- wash hands, chill food quickly, cool food in shallow pans
Staphylococcus Aureus
1) Intestinal contents of humans and animals, caused by poor hygiene, ill handlers; grows at 50-113'F, destroyed by cooking
2) Milk, ggs, potato salad, food held at room temperature for hours
3) Onset 2-60 hours, fever, diarrhea
Streptococcus
A microorganism, virus, or other substance, that causes disease. It is due to activity of large amount of bacteria carried by food into the GI tract.
Food Borne Illness
1) Anaerobic, rare and more deadly; unusually resistant to heat
2) Found in soil, water, plants, intestinal tract of humans and animals
3) Ingestion of organism causes no ham (does not multiply or produce toxin in GI tract); but if heat is not adequate in canning, spores produce toxins under anaerobic conditions; spores are destroyed in an acid
4) 4-6 hours; weakness, double vision, fatigue, diarrhea, affects central nervous system (paralysis), inability to swallow, slurred speech, may be fatal, in -10 days if not treated
5) Spoils low acid foods, improperly canned foods, vacuum-packed (sous vide)
6)Honey is a source- do not give infants- inadequate immune system
Clostridium Botulinum
1) Human, animal intestinal tract, unwashed vegetables, fruits, soil, water
2) Grows between 34-113'F; on neutral or slightly alkaline, resists freezing, drying, heat
3) Hot dogs, luncheon (deli) meats, cold cuts, coleslaw, raw milk, soft cheese
4) May ham fetus; can cause flu-like symptoms, encephalitis, meningitis
Listeria monocytogenes- symptoms in 2-30 days
1) Human intestinal tract, water polluted by feces, bare hands and flies
2) Cold mixed salads ( chicken, tuna, potato) raw vegetables, watermelon
3) 12-50 hours after ingestion- bloody diarrhea, abdominal pain, 4-7 days
Shigella
1) Anaerobic; intestinal tract of an and animals, surfaces of meat and poultry
2) 8- 18 hours: nausea, vomiting, abdominal pain, diarrhea
3) to prevent cool foods in shallow pans, keep cold food below 40'F, keep hot, food above 140'F, reheat leftovers to 165'F, WASH HANDS
4) Improperly cooked and reheated, cooled slowly and reheated foods- cafeteria bug; mats, soups, gravies, stews, casseroles
5) foods held at room temperature in large quantities for several hours
Clostridium Perfringens
1) Intestinal tract of cattle, sheep, pigs, poultry
2) Abdominal pain, bloody diarrhea, -5 days; lasts 2-10 days
3) Raw or undercooked meat or poultry, raw milk, raw vegetables
4) Prevent cross contamination between raw and cooked foods
Campylobacter Jejuni- one of the more common causes of gastroenteritis
1) Human, animal intestinal tract, bloody diarrhea, severe cramping
2) Slow onset, 3-8 days after ingestion, lasts 5-10 days
3) Rare or raw ground beef, uncooked fruits and vegetables, raw milk, unpasteurized apple juice
4) Can survive freezing, high acidity, can grow refrigerator temperatures
Escherichia coli
1) Forms spores; found in soil, dust, grains, rice, flour cereal crops, aerobic
2) Emetic (nausea, vomiting), diarrheal (watery diarrhea, cramps)
3) 03 min- 6 hours (emetic), 6-15 hours (diarrheal); lasts up to 24 hours
4) Rice products (fried rice), starchy foods (potatoes, pasta, cheese products), food mixtures like casseroles, sauces, puddings, soups, pastries (emetic)
5) meats, milk, vegetables, fish (diarrheal)
Bacillus Cereus
1) From raw or undercooked seafood (shellfish, Oysters)
2) Fever, vomiting, cramps, diarrhea, 16 hours after ingestion, last 48 hours
3) Yields a norovirus
Vibrio Parahaemolyticus, Vibrio vulnificus
1) Illness caused by poor personal hygiene among infected food handlers
2) does not reproduce in humans, but remains active until after food is eaten
3) Found in human feces, transmitted through contaminated water, human contact, vegetables fertilized by manure, manufactured ice cubes, ready to eat; nausea, diarrhea, vomiting in 24-48 hours, lasts 1-2 days
Norovirus