Professional Documents
Culture Documents
Food Sanitation
Rosa Marie N. Flores, MD
4th/December 17, 2008
Manzano and Manzano
MARY YVETTE ALLAIN TINA RALPH SHERYL BART HEINRICH PIPOY TLE JAM CECILLE DENESSE VINCE HOOPS CES XTIAN LAINEY RIZ KIX EZRA GOLDIE BUFF MONA AM MAAN ADI KC PENG KARLA ALPHE
AARON KYTH ANNE EISA KRING CANDY ISAY MARCO JOSHUA FARS RAIN JASSIE MIKA SHAR ERIKA MACKY VIKI JOAN PREI KATE BAM AMS HANNAH MEMAY PAU RACHE ESTHER JOEL GLENN TONI
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raw vegetables, milk and dairy products, and
• S. typhimurium and S. enteriditis are the poultry.
two leading causes of salmonellosis. Salmonella
bacteria live in the intestinal tracts of domestic • Cholera is an acute diarrheal disease caused by
and wild animals and may contaminate raw the bacterium Vibrio cholerae. The disease is
meat, poultry, eggs, dairy products and other characterized by profuse watery stools, vomiting
foods. S. typhimurium is only carried by humans and leg cramps. The incubation period for vibrio
that causes typhoid fever and is characterized cholerae is 24 to 48 hours. The rapid loss of body
by fever, diarrhea and inflammation of the fluids leads to dehydration and shock and if left
infected organs. S. enteriditis is egg-associated untreated may cause death. The cause of
salmonellosis. It is characterized by fever, contamination is water, fish, shellfish and street
nausea, abdominal cramps and diarrhea foods that are un-hygienically prepared.
beginning 12 to 72 hours after consuming the
contaminated food or beverage. The illness can • Entamoeba histolytica is the parasite causing
last 4 to 7 days. inflammation of the intestine called amoebiasis
or amoebic dysentery. The symptoms include
• Listeria monocytogenes is a gram-positive bloody diarrhea, nausea, stomach cramps,
bacterium and it is hardy, resists freezing, drying vomiting, loss of appetite, and fatigue.
and heat. Listeria is associated with foods like Symptoms appear from 2-3 days to 1-4 weeks.
raw milk, soft or semi-soft cheeses, ice cream, Foods associated with the disease are water, any
raw vegetables, meat, poultry, raw and smoked uncooked foods or foods contaminated by an ill
fish. Listeria can grow at refrigerated food handler.
temperature. Incubation period for Listeriosis is 4
days to several weeks and it can cause • Hepatitis A, the most common of hepatitis is
meningitis and spontaneous abortion. Listeria transmitted through person-to-person contact
monocytogenes has a fatality rate of 30%. when a person does not wash his hands properly
after toilet use. Common sources of outbreaks
• Campylobacteriosis is an infectious disease have been related to water contamination, food
caused by bacteria of the genus contamination by infected food handlers and raw
Campylobacter. Symptoms of diarrhea, or undercooked shellfish from contaminated
cramping, abdominal pain, fever and vomiting waters. The symptoms are fever, fatigue, loss of
usually occur two to five days after ingestion of appetite, nausea, abdominal discomfort,
the contaminated food or water. The diarrhea jaundice, dark urine and joint aches. The
may be bloody and the illness typically lasts one symptoms occur within 15 � 50 days within
week. In persons with compromised immune exposure.
systems, Campylobacter occasionally spreads to
the bloodstream and causes a serious life- • Norwalk and Norwalk-like viruses are
threatening infection. Incubation period is from 2 transmitted through the fecal-oral route via
to 5 days. contaminated water and foods. Water is the
The consumption of undercooked poultry and most common source of the outbreaks while
cross-contamination of other foods with shellfish and salad ingredients are the common
drippings from raw poultry are the leading risk implicated foods although any food can be
factors for human campylobacteriosis. Larger contaminated with the virus by an infected
outbreaks due to Campylobacter are not usually person. The symptoms of the illness occur within
associated with raw poultry but are usually 24-48 hours after water or food has been
related to drinking un-pasteurized milk or ingested. Symptoms are nausea, vomiting,
contaminated water. diarrhea, abdominal cramps, fever, headache
and muscle pains.
• Shigellosis or bacillary dysentery is an infectious
disease caused by the bacteria Shigella. The Why do Foodborne Illnesses emerge?______________
most common symptoms are bloody diarrhea, Globalization of the food supply
fever, nausea, vomiting and cramps. Shigellosis increase in international travel and trade
usually resolves in 5 to 7 days.
Changes in micro-organisms, i.e. evolution of new
Outbreaks of shigellosis occur frequently where
pathogens, changes in the ability to survive in
there is overcrowding and poor sanitation and
various environmental conditions, development of
where personal hygiene is poor. Shigella
new virulent strains from old pathogens,
organisms are transmitted via the fecal-oral
development of resistance to drugs making the
route. The most common cause of contamination
treatment of the disease difficult
is unsanitary handling by food handlers and
water contaminated with human waste. Changes in the food production system
Vegetables are sources of contaminated if they Changes in lifestyles of the human population
are harvested from a field with sewage in it.
Foods associated with shigella are salads How do we treat Foodborne Illnesses?______________
(potato, tuna, shrimp, macaroni, and chicken),
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Conclusion____________________________________
• Food safety is an increasingly important public
health issue as there is an alarming increase in
foodborne outbreaks.
• Foodborne illnesses continue to have major
impact on the health of individuals.
Microorganisms continue to adapt and evolve,
increasing their virulence. The foodborne illness,
E. coli 0157:H7 was unrecognized as a foodborne
disease two decades ago.
• Bacteria recognized as sources of foodborne
illnesses have found new modes of transmission.
For example, Salmonella enteritidis, which only
contaminated the outside shell of eggs, is now
also found inside many eggs, making uncooked
eggs no longer safe to eat.
Foodborne illness is costly in terms of direct
medical expenses and loss in productivity.
• Aggressive research efforts must be done to
identify, assess and control microbiological
hazards associated with food production from
farm to table. Intensified focus on education to
all food handlers and consumers about safe food
handling must be a priority. Reinforcing hygienic
practices at each link in the food chain, from
producer to consumer is critical in preventing
these foodborne diseases.