Foodborne Disease

1) Introduction

Foodborne diseases are the illnesses contracted from eating contaminated food
or beverages. Illnesses include foodborne intoxications and infections, which are
often incorrectly referred to as food poisoning. There are more than 250 different
foodborne diseases. They are caused by viruses, bacteria, parasites, toxins,
metals, and prions. Symptoms of foodborne illness range from mild
gastroenteritis to life-threatening neurologic, hepatic, and renal syndromes. Food
Borne Diseases exist in two major categories; INTOXICATIONS and
INFECTIONS.

2) Factor that can cause foodborne disease(Referenced to Actual Cases)

2.1) Purchasing, receiving, and food storage factors

a. Contaminated ingredients
b. Unapproved source / obtaining food from unsafe sources
c. Natural toxicant / mistaken for edible variety
d. Contaminated water
e. Toxic container
f. Growth during seed germination
g. Poor dry storage
2.2) Pre-prep and preparation factors
a. Toxic containers / pipelines
b. Cross-contamination
c. Hand contact with implicated food / colonized person handling implicated
food
d. Unclean equipment / improper cleaning of equipment and utensils
e. Inadequate thawing
f. Inadequate cooking / canning / heat processing
g. Inadequate acidification
 h. Slow, inadequate drying
i. Improper fermentation
j. Incorporating contaminated, raw food into foods that receive no further
cooking
2.3)Transport and serving factors
a. Preparation several hours before serving
b. Inadequate hot holding
c. Added poisons, chemicals; intentional additives, incidental additives
d. Consumption of raw or lightly cooked food of animal origin
e. Post-processing contamination
2.4)Leftover factors
a. Improper cooling
b. Anaerobic packaging
c. Lapse of 12 or more hours between preparing and eating / use of leftovers
d. Inadequate reheating
e. Flies on food

3) Causative agent

a. Bovine Spongiform Encephalopathy (BSE)

b. Campylobacter
c. Escherichia coli infections
d. Salmonella
e. Shigella species
f. Staphylococcus aureus
g .Clostridium perfringens
h. Clostridium botulinum
i. Bacillus cereus
j. Listeria monocytogenes
k. Other heavy metal

4) Foodborne intoxication
 Foodborne intoxicationis the ingestion of microbial toxin that lead to
disease.Scientist proof that some diseases are caused by microbes are due not
to the infectionand invasion of tissue by pathogens but instead to the ingestion of
preformed toxins made by pathogens.It caused by consuming food that contains
either toxins released during the growth stages of specific .

There are two type of toxins that can cause foodborne disease.
a) Neurotoxins
• Example is botulism and staphylococcus infection.
• It is an exotoxins that act on tissues of the nervous system to prevent
muscle contraction.
b) Enterotoxins
• Example are toxin caused by cholera.
• It is an exotoxins that act in tissues of the gut.
There are a few microbe that cause foodborne disease by toxins
production.Example are:-
a) Staphylococcal intoxication
This cause by Stapylococcus aureus gram positive bacteria.It produce
enterotoxins(enterotoxins A&D).The toxins produced by staphylococci can not
be destroyed by normal cooking temperature and time.Persons made ill
from eating food containing staphylococcal toxins will usually become ill 1 to 6
hours after eating. They will experience nausea, vomiting, diarrhea, and
abdominal cramps. Frequently, they will be so ill that they will be confinedto
bed or even hospitalized

b) Bacillus cereus
Enterotoxin production is a key factor in Bacillus cereus food poisoning.this
toxins will causes excessive loss of water and electrolytes.This organisms are
ubiquitous in the environment from where they contaminated food.they cause
emetic and diarrheal.

c) Clostridium botulinum
 Cause human botulism,a serious but relatively rare disease. The disease is an
intoxication caused by extremely potent toxins preformed in foods. Four of
these (types A, B, E and rarely F) cause human botulism. The spores are heat-
resistant. Under anaerobic conditions, botulinum spores can germinate, and
the bacterium grow and produce the toxin. Ingestion of the toxin present in
improperly prepared food is dangerous and may be fatal. Botulism is mainly a
foodborne intoxication but it can also be transmitted through wound infections
or intestinal infection in infants.
d) Escherichia coli
It is also known as Traveler’s diarrhea(enterotoxin).it will cause excessive loss
of water and electrolytes.the symptom is diarrhea.
e) Shigella dysenteriea
It also produce toxins known as shiga toxins.This enterotoxin causes cytotoxic
effect:as potent as botulinum toxin.the symptom is diarrhea and also paralysis
in rabbit from spinal cord hemorrhage and edema.
f) Vibrio cholera.
It produre cholera enterotoxin thsat cause excessive of water and the symptom
is diarrhea;can kill within hour.

5) Foodborne infection
Foodborne infections occur when pathogens are eaten and are then established
in the body. The pathogens usually multiply inside human intestinal tracts, irritate
the lining of the intestines, and human illnesses. Sometimes, the pathogens
invade cause other tissues causing additional infections. Of the six pathogens
investigated here, Listeria, Salmonella, and Campylobacter cause foodborne
infections.

The example of foodborne infection are:-

a) Salmonellosis
Common enteritis cause by some member of salmonella.This salmonella can
be found in the gastrointestinal tract of many animal,including poultry,wild
birds and rodents.It can cause obvious disease or are carried
withoutbproducing harmful effect.Salmonella infection is generally associated
with the ingestion of improperly prepared,previously contaminated food.Sign
and symptoms are abdominal pain,fever,and diarrhea with blood and
mucus.They appear 8 to 48 hours after infection.

b) Enterocolitis
Also known as enteric fever.the Symptom and bacteremia appear after
incubation period of 1 to 10 days.Can be prevent by maintenance of sanitary
water and food supplies and eradicated of organisms from carrier.
c) Typhoid fever
Most serious of the epidemic enteric infection.Caused by Salmonella
typhi.Bacteremia and septicaemia occur at the same time as symptoms
appear. Salmonella typhi thrive and multiply in bile.
d) Shigellosis
Also known as bacillary dysentery.can cause by serovars of Shigella.the
serovars are:-
Shigella dysentriae -serovar A
Shigella flexneri -serovar B
Shigella bodyii -serovar C
Shigella sonnei -serovar D
Spread rapidly in overcrowded conditions with poor sanitation.They incubation
period is 1 to 4 days.The symptom are abdominal cramp,fever,and profuse
diarrhea with blood and mucus suddenly appear.
e) Asiatic cholera
caused by the bacterium Vibrio cholerae. The main symptoms are profuse
watery diarrhea, vomiting and abdominal pain. Transmission is primarily
through contaminated drinking water or food.

f) Vibriosis
 Infection with the bacterium Vibrio parahaemolyticus, often the result of eating
undercooked seafood from contaminated waters.
g) Yersiniosis
Yersiniosis is an infectious disease caused by a bacterium of the genus
Yersinia. The infection is thought to be contracted through the consumption of
undercooked meat products, unpasteurized milk, or water contaminated by
the bacteria. It has been also sometimes associated with handling raw
chitterlings. Often referred to as "monkey of diseases".Symptoms typically
develop 4 to 7 days after exposure and may last 1 to 3 weeks or longer.

Toxicoinfection also under infection. There are two main type of

toxicoinfection; neurotoxins and enterotoxins .

From this ,we can know that foodborne disease are not only cause by
infecting of microorganism but it also due to microorganisms intoxication. Most
microorganisms that can cause foodborne disease are from bacteria group.
Today, each of this disease can be treated/cure by using various antibody,
antibiotic, vaccine and other medicine.
 Mind map of foodborne disease

Foodborne Diseases

Intoxications Infections

Invasive
Poisonous Poisonous Microbial Toxicoinfection
Chemical Infection
Plant Animal Intoxications
Poisoning Tissues Tissues

Mycotoxins Algal Bacterial Intestinal

Other Neurotoxins Systemic
(Fungal) Toxins Toxins Mucosa
Toxins
Enterotoxins
Other
Tissues
Diarrhogenic Emetic Enterotoxins Neurotoxins Other or Organs
(Muscle,
Liver,
Joints,
Fetus)
IMPORTANT FOODBORNE DISEASE ORGANISMS AND, TOXINS OF PUBLIC
HEALTH SIGNIFICANCE

Disease/Causative Onset Symptoms Common Contributing

Agent Time Food Factors
Staphylococcal Food 2-4 Abrupt onset Poultry and Improper holding
Poisoning hours of severe meat temperatures,
Staphylococcus (2 - 7) nausea, products, egg Contaminated equipment;
aureus cramps, and potato Poor personal hygiene;
vomiting, salads,
malaise sauces, dairy
products,
cream filled
Salmonellosis 12-36 Sudden Poultry and Improper holding
Salmonella spp. hours onset of meat temperatures;
(6 - 72) abdominal products, Contaminated equipment;
pain, fever, eggs, milk, Poor personal hygiene;
nausea, melons, Inadequate cooking;
diarrhea; chocolate
sometimes
vomiting
Clostridium 10-12 Abdominal Meats, Improper holding
perfringens hours cramps and poultry, temperatures; Inadequate
Food Poisoning (6 - 24) watery soups, cooking;
diarrhea; gravies,
sometimes sauces,
with stews,
nausea, casseroles
vomiting
and fever
Botulism Clostridium 12-36 Blurred or Improperly Improper holding
botulinum hours double processed, temperatures; Inadequate
(2 - vision, canned, cooking;
140) dysphagia, lowacid
dry mouth, or
vomiting, alkaline
constipation foods;
or diarrhea cooked
vegetables in
oils or butter;
foods out of
refrigeration
in air-tight
packages
Bacillus cereus 1-24 Nausea and Rice dishes Improper holding
Food Poisoning hours vomiting and pasta temperatures;
for emetic products;
phase, meat
abdominal products,
cramps and soups,
diarrhea for vegetables,
diarrheal puddings,
phase sauces
Disease/Causative Onset Symptoms Common Contributing
Agent Time Food Factors
Shigellosis 24-72 Abdominal Meats, Improper holding
Shigella spp. hours cramps, shellfish, temperatures; Poor
(12 watery vegetables, personal hygiene;
-96) diarrhea salads, water
(may
contain
blood and
pus), fever,
nausea
Escherichia coli 4 days Abdominal Ground beef, Poor personal hygiene;
0157:H7 (3 - 9 cramps, raw milk, any Inadequate cooking;
Food Poisoning days) watery foods
diarrhea handled by
which later infected
becomes person
grossly
bloody;
sometimes
vomiting
Listeriosis 3 - 70 Mild to Contaminated Improper holding
Listeria monocytogenes days moderate meats, dairy temperatures;
flu-like products and Contaminated equipment;
symptoms - vegetables Poor personal hygiene;
fever,
intense
headache,
nausea,
vomiting;
abortions
and
stillbirths in
pregnant
women
Campylobacteriosis 3-5 Nausea, Meats, Improper holding
Campylobacter sp. days vomiting, poultry, milk temperatures;
(1 - 10) abdominal Contaminated equipment;
pain,
diarrhea,
fever,
malaise