FOODBORNE ILLNESSES

Reported by: Ma. Glorikka B. Tolang

Midwifery II

The most nutritious food can cause illness if it is contaminated with pathogens or certain chemicals.
Pathogens – disease-causing agents (bacteria, viruses, molds, worms & protozoa)
Chemicals – may be a natural component of specific foods, intentionally added during production or processing or
accidentally added through carelessness or pollution.
Food – good breeding place bec. it provides nutrients, moisture & warmth
Contaminated food – smells, looks or tastes diff. from non-contaminated food
Food poisoning – foodborne illness
Foodborne infection – result of a pathogen’s infecting someone
Food intoxication – caused by toxins produced by the pathogen
Toxins can be produced by bacteria during food preparation of storage or by bacteria in one’s digestive tract
Enterotoxins – toxins affecting mucous membranes in the digestive tract
Neurotoxins – toxins affecting the nervous system

BACTERIA Found in: TRANSMISSION SYMPTOMS PREVENTION

Campylobact Intestinal tracts of Unpasteurized milk, Diarrhea, fever, Avoid unpasteurized milk
er cattle, pigs, sheep, contaminated, raw & headache, & questionable water.
Jejuni chickens, turkeys, undercooked meat & abdominal pain, & Cook meat & fish
dogs, & cats, & can shellfish. nausea. thoroughly.
contaminate meat
during slaughter.

Clostridium Soil & water, plants Home-canned &, Double vision, Avoid bulging cans. Boil
Botulinum & in the intestinal rarely, improperly speech difficulties, home-canned green
(botulism – tracts of animals & prepared commercilly inability to swallow, beabs for 10 mins.
rarest & fish. canned food. respiratory paralysis.
deadliest of all
food
poisonings.)

Clostridium Soil dust, sewage & Outbreaks occur Diarrhea & gas pains Keep hot food hot (at or
perfringens intestinal tracts of when large quantities beginning bet. 6 and above 140°F) & cold food
(“cafeteria or animals. of food are served at 24 hrs. after cold (at or below 40°F).
buffet germ”) room temp. or from a ingestion & lasting leftovers should be
steam table. Meat, approx. 24 hrs. heated to at least 165°F
poultry, cooked dried before serving. Wash all
beans, & gravies are soil from vegetables.
the most common
carriers.

Cyclospora Unclean water Feces-contaminated Watery diarrhea, Thorough handwashing.

cayentanens food or water. abdominal cramps, Washing fruit before
is decreased appetite, eating, using & drinking
(a parasite & low-grade fever. only clean water.
that causes Could last off & on
gastroenteritis for several weeks.
)

Escherichia Intestines of some Eating contaminated Abdominal cramps, Cook ground meat to
coli animals (including foods such as watery 160°F. Eat no raw ground
(E. coli humans & animals undercooked diarrhea,nausea, & meat. Wash all fruits &
0157:H7) used for food), in hamburger, ground vomiting. Serious vegetables before eating.
raw milk, & in water poultry, & complications:
contaminated by unpasteurized milk & bloody diarrhea &
animal or human apple juice. severe abdominal
feces. cramps. Onset
within 3-9 days.
Duration 2-9 days if
no complications.

Listeria Human & animal Unpasturized milk, Fever, chills, Avoid unpasturized milk &
monocytoge intestines & in milk, raw & cooked poultry, headache, dairy products. Cook
nes leafy vegetables, & & meat, raw leafy backache, & ground meats to 160°F,
soil. It can grow in vegetables. occasional ground poultry to 165°F.
the refrigerator. abdominal pain & Hot foods should be kept
diarrhea. Onset 12 hot & cold foods cold.
 hours to 8 days. Wash produce thoroughly.

Salmonella Raw meats, poultry, Cross-contamination Headache, Avoid cross-contamination

fish, milk, & eggs. by uncooked foods. abdominal pain, of raw & uncooked foods.
diarrhea, fever, & Do not eat raw eggs. Cook
nausea. Onset: 6-48 ground beef to 60°F. keep
hours. Duration: 1-8 hot foods hot & cold foods
days. cold. Do not eat any
unpasteurized raw or
undercooked food of
animal origin.

Shigella Intestinal tract & Contamination of Severe diarrhea, Good hygiene of food
thus feces of food by infected food nausea, headaches, handlers & sanitary food
(Shigellosis) infected individuals. handlers. Primarily chills, & prep. Keep hot foods hot
transmitted in cold dehydration. Onset: & cold foods cold. Always
salads such as tuna, 1 day to a week. wash hands in hot soapy
chicken, & potato. water after going to the
bathroom & before
preparing/eating food.

Staphylococ Human skin, in Transmitted by Vomiting, diarrhea, Good hygiene of food

cus aureas infected cuts & infected food abdominal cramps. handlers. Always wash
pimples, & in noses handlers. Onset: ½-8 hours. hands thoroughly in hot
(Staph) & throats. Duration: 1-2 days. soapy water before
preparing food. Keep hot
food hot & cold food cold.

OTHER SUBSTANCES THAT CAUSE FOOD POISONING

Symptoms Prevention

Mold – a type of Develop in spoiled abdominal pain, Avoid undercooked pork. Cook pork at
fungus. peanuts & peanut vomiting, & diarrhea. least 170°F. It can also be destroyed by
butter, soybeans, May occur 1 to freezing.
grains, nuts & spices. several months after
Cheeses, fruits & ingestion.
vegetables.

Trichinosis – disease Transmitted through abdominal pain, Pork & meat from wild animals should be
caused by the undercooked pork. vomiting, fever, cooked until well done (no traces of pink).
parasitic chills, & muscle pain. Freezing at subzero temperatures
roundworm Occurs 24 hrs. after (Fahrenheit) for 3 to 4 weeks will kill the
Trichinella spiralis. ingesting infected organism. Smoking, salting, or drying
pork. meat are not reliable methods of killing
the organism that causes this infection.

Dysentery – disease The protozoa are Severe diarrhea that • Avoid contaminated food
caused by protozoa introduced to food by can occur
(tiny, one-celled carriers or intermittently until • Keep food away from flies
animal). contaminated water. the patient is treated
• Avoid contaminated water
appropriately.
To prevent food poisoning
Keep kitchen and equipment thoroughly clean.
Wash hands after blowing nose of using bathroom.
Wear gloves if cooking with any hand wound.
Cover and store foods to prevent microbes or animals from reaching it.
Cook foods to appropriate temperatures.
Limit standing time at temperatures between 40° & 140°F.
Prevent known carriers from preparing foods.
Select only packages & jars that were sealed by the manufacturer.
Avoid bulging cans, foods that look or smell odd, & foods showing signs of mold.

Carriers – one who is capable of transmitting an infectious organism.

MISCELLANEOUS FOOD POISONINGS

➢ Caused by ingesting certain plants or animals that contain poison.
➢ Examples: poisonous mushrooms, insecticides (agent that destroys insect), or excessive amount
of a drug.

FOOD ALLERGIES
Allergy – sensitivity to specific substance(s)
Hypersensitivity – abnormally strong sensitivity to certain substance(s)
Allergens – substance-causing allergy. (Common allergens include: pollen, dust, animal dander (bits of
dried skin), drugs, cosmetics, & certain foods.
Allergic Reaction – adverse physical reaction to specific substance(s). Allergic reactions to the same food
can differ in two individuals.

Types of Allergic Reactions

➢ Immediate
➢ Several hours elapse before signs occur.

Signs of Food Allergies

Hay fever, urticaria (hives), edema, headache, dermatitis (inflammation of the skin), nausea,
dizziness, & asthma (causes breathing difficulties).
Common Food Allergies
Milk, wheat, corn, eggs, citrus fruit, strawberries, tomatoes, legumes, tree nuts, peanuts,
chocolate, soybeans, pork, fish, & shellfish
Treatment of Allergies (Remove the item that causes the allergic reaction.)
The patient must keep a food diary for several days & to record all food & drink ingested as well
as allergic reactions & the time of their onset.
Laboratory Tests – used to find the allergen(s)
Skin Tests – allergy tests using potential allergens on scratches on the skin.
Elimination diet – limited diet which only certain foods are allowed; intended to find the food
allergen causing reaction.

Desentisize – to gradually reduce the body’s sensitivity (allergic reaction) to specific items.
Abstinence - avoidance