y The most nutritious food can cause illness if it is

contaminated with pathogens or certain chemicals. y Some of the pathogens that can cause foodborne illness include certain bacteria,viruses,molds,worms, and protozoa. y There are always microorganisms in the environment. Some are useful, such as the bacteria used to make yogurt and certain cheeses.

y Food is a particularly good breeding place for

pathogens because it provides nutrients, moisture and often warmth.

y Food poisoning is a general term for foodborne

illness.
y When food poisoning develops as a result of a

pathogens infecting someone, it is called food infection

y When it is caused by toxins caused produced by

the pathogen, it is called food intoxication.

y Enterotoxins affect mucous membrane in the

digestive tract.
y Neurotoxins affect the nervous system.

Campylocter jejuni
y One of the most prevalent causes of diarrhea. y Common found in the intestinal tracts of cattle, pigs,

sheep, chickens, turkeys, dogs and cats. y It can take from 2 to 5 days to develop after infection and may last up to 10 days.

y Symptoms include diarrhea(sometimes bloody),

fever, headache, muscle and abdominal pain and nausea.

y It can be transmitted to humans via

unpasteurized milk, contaminated water and raw or undercooked meats, poultry and shellfish.

Clostridium botulinum
y Found in soil and water or plants and in intestinal

tracts of animals and fish. y The spores of these bacteria can divide and produce toxin in the absence of oxygen. y This means that toxin can be produced in sealed containers such as cans, jars and vacuum-packaged foods.

y Spores are extremely heat resistant and must be

boiled for 6 hours before they will be destroyed. y Such a lengthy time will , of course, destroy the food they have infected. The toxin can be destroyed by boiling for 20 minutes. y This toxin causes botulism, which is the rarest but most deadly of all food poisonings. y Symptoms usually appear within 4 to 36 hours after eating.

y Signs and symptoms include double vision,

speech difficulties, inability to swallow and respiratory paralysis. y Prevention: > Avoid bulging cans. > Boil home-canned green beans for 10 minutes.

Clostridium Perfringes
y Often called the cafeteria or bullet germ

because it tends to infect those who eat food that has been standing on buffets or steam tables for long periods. y Bacteria is found in soil dust, sewage, and the intestinal tracts of animals. y It is transmitted by eating heavily contaminated food.

y Symptoms include nausea, diarrhea, and

inflammation of the stomach and intestine. y Symptoms may appear within 6 to 24 hours of ingestion and last approximately 24 hours of ingestion and last approximately 24 hours. y Keep hot food hot(at or above 140 F) and cold food (at or below 40 F). Leftovers should be heated at least 165 F before serving. Wash all soil from vegetables.

Cyctospora cayentanensis
y A parasite that causes gastroenteritis y Commonly found in the feces of an infected person

and can be transmitted by poor hygiene. y Symptoms are watery diarrhea, abdominal cramps, decreased appetite and a low-grade fever. y Those with compromised immuned systems, children and the elderly are t greatest risk of complications.

Prevention
y Thorough hand washing. y Washing fruit before eating. y Using and drinking only clean water

Escherichia coli (E. coli) y Can be found in the intestines of some

mammals (including humans and animals used for food), in raw milk and in water contaminated by animal or human feces. y Can be transmitted to humans through contaminated water , unpasteurized milk or apple juice, raw or rare ground beef products, unwashed fruits and vegetables and directly from person to person.

y Symptoms include severe abdominal cramps,

diarrhea that may be watery or bloody and nausea. y Sometimes, E. coli can cause hemorrhagic colitis. This in turn can result in hemolytic uremic syndrome in children which can damage the kidneys.

Prevention
y Cook ground meat to 160F y Eat no raw ground meat y Wash all fruits and vegetables before eating

Listeria monocytogenes
y Bacteria often found in human and animal

intestines and in milk, leafy vegetables, and soil. y Can be transmitted to humans by unpasteurized dairy foods such as milk, soft cheeses, and ice creams and via raw leafy vegetables and processed meats.

y It can affect a person from 12 hours to 8 days

after ingestion. y Symptoms include fatigue, chills , headache , backache, abdominal pain and diarrhea. y It can develop into a serious condition and can cause respiratory distress, spontaneous abortion or meningitis.

Prevention
y Avoid unpasteurized milk and dairy products. y Cook ground meats to 160F, ground poultry to

165F. y Hot foods should be kept hot and cold foods cold. y Wash produce thoroughly.

Salmonellosis
y Commonly called salmonella is an infection caused by y y y y

the Salmonella bacteria. Can be found in raw meats, poultry, fish, milk, and eggs. It is transmitted by eating contaminated food or by contact with a carrier. Symptoms generally begin from 6 to 48 hours after eating. In severe cases it can result to death. Symptoms are headache, vomiting, diarrhea, abdominal cramps and fever.

Prevention
y Avoid cross-contamination of raw and cooked y y y y

foods. Do not eat raw eggs. Cook ground beef to 160F Keep hot foods hot and cold foods cold Do not eat unpasteurized raw or undercooked food of animal origin.

Shigella
y Found in the intestinal tracts and thus the feces of

infected individuals. y The disease is called shigellosis. y This is transmitted on by an infected food handler who did not wash his or her hands properly after using the toilet.

y Shigellosis can occur from 1 day to a week

following infection. y Symptoms include diarrhea(sometimes with blood and mucus), fever, chills, headache, nausea, and abdominal cramps and can lead to dehydration.

Prevention
y Good hygiene of food handlers and sanitary

food preparation. y Keep hot foods hot and cold foods cold y Always wash hands in hot soapy water going to the bathroom and before preparing or eating food.

Staphylococcus aureus
y Found on human skin. In infected cuts and

pimples and in noses and throats. y These bacteria grow in meats, poultry, fish, egg dishes, salads, and cream filled pastries. y It is transmitted by carriers and by eating foods that contain the toxin the bacteria creates. y Symptoms include vomiting, diarrhea and abdominal cramps.

Prevention
y Good hygiene of food handlers. y Always wash hands thoroughly in hot soapy

water before preparing food. y Keep hot foods hot and cold foods cold