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New Mexico Student Nutrition Association Salmonella on the Side

New Mexico Student Nutrition Association Salmonella on the Side. Barbara Kitay, REHS June 18, 2008. Food Recalls. CHARLIE’S PRODUCE SPOKANE RECALLS CUT CANTALOUPE PRODUCTS BECAUSE OF POSSIBLE HEALTH RISK

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New Mexico Student Nutrition Association Salmonella on the Side

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  1. New Mexico Student Nutrition AssociationSalmonella on the Side Barbara Kitay, REHS June 18, 2008

  2. Food Recalls CHARLIE’S PRODUCE SPOKANERECALLS CUT CANTALOUPE PRODUCTS BECAUSE OF POSSIBLE HEALTH RISK Charlie’s Produce of Spokane, WA is recalling Charlie’s Produce BrandCut Cantaloupe Products, because they have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.

  3. WASHINGTON: FSIS issues public health alert for pork crackling products due to possible Salmonella contamination 19.may.08USDA Food Safety and Inspection Servicehttp://www.fsis.usda.gov/News_&_Events/NR_051908_02/index.aspWASHINGTON -– The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert for approximately 1,100 pounds of fully cooked pork crackling products produced at Sofia Chicharones, Inc., a Miami, Fla., establishment that may be contaminated with Salmonella.

  4. Tomatoes in New Mexico The Food and Drug Administration is alerting consumers in New Mexico and Texas that a salmonellosis outbreak appears to be linked to consumption of certain types of raw red tomatoes and products containing raw red tomatoes. The bacteria causing the illnesses areSalmonella serotype Saintpaul, an uncommon type of Salmonella. The specific type and source of tomatoes are under investigation. However, preliminary data suggest that raw red plum, red Roma, or round red tomatoes are the cause.At this time, consumers in New Mexico and Texas should limit their tomato consumption to tomatoes that have not been implicated in the outbreak. These include cherry tomatoes, grape tomatoes, tomatoes sold with the vine stillattached, and tomatoes grown at home.

  5. ABSTRACT: Efficacy of pulsed UV-light for the decontamination of Escherichia coli O157:H7 and salmonella spp. on raspberries and strawberries 14.may.08Journal of Food Science, OnlineEarly ArticlesK.L. Bialka, A. Demircihttp://www.blackwell-synergy.com/doi/abs/10.1111/j.1750-3841.2008.00743.xABSTRACT: Small fruits are increasingly being implicated in outbreaks of foodborne illness, and fresh produce is now the 2nd leading cause of food borne illness in the United States. Conventional methods of decontamination are not effective, and there is a need to evaluate novel technologies. Pulsed ultraviolet (UV)-light is one such technology.

  6. What are good bacteria? • Definition –Good bacteria are contained in foods and naturally occurring in our small intestines. They promote good health (and can lift your spirits). • Examples – Cheese, yogurt, antibiotics such as Streptomycin.

  7. Buster- the bad bacteria

  8. What are bad bacteria? Bad bacteria can make you sick. When good bacteria turn bad, they are referred to as Pathogens. Pathogens can readily reproduce in foods if the conditions are right. *Buster is hard at work here -

  9. Possible points of contamination before you receive your products. • Produce/crops – irrigation water that is contaminated (E. coli, cholera, Salmonella, Cryptosporidium) • Infected food handlers (Hepatitis, Shigella, Salmonella) • Improper storage (dust/dirt, broken glass, rodents & insects, temperatures)

  10. Conditions leading to the growth of bad bacteria after you have received your food order. • Potentially hazardous food stored in a temperature zone between 40 – 140 degrees. • Cross contamination • Lack of hand washing (major cause of food borne illnesses.) • Working in the food preparation areas when you are ill. • Not utilizing FIFO – First in First out • Not sanitizing your equipment properly • Not following your HACCP Plan • Bulging cans and packaging

  11. It's safe to bite when the temperature is right The only way to know food has been cooked to a safe internal temperature is to use a food thermometer.

  12. Common Pathogens • Campylobacter • Clostridium perfringens & botulinum • E. Coli 0157:H7 • Salmonella • Staphylococcus • Streptococcus

  13. Clostridium botulinum • FOUND: widely distributed in nature; soil, water, on plants, and intestinal tracts of animals and fish. Grows only in little or no oxygen. • TRANSMISSION: bacteria produce a toxin that causes illness. Improperly canned foods, garlic in oil, vacuum-packed and tightly wrapped food. • SYMPTOMS: Toxin affects the nervous system. Symptoms usually appear 18 to 36 hours, but can sometimes appear as few as 4 hours or as many as 8 days after eating; double vision, droopy eyelids, trouble speaking and swallowing, and difficulty breathing. Fatal in 3 to 10 days if not treated.

  14. Campylobacter jejuni • FOUND: intestinal tracts of animals and birds, raw milk, untreated water, and sewage sludge. • TRANSMISSION:contaminated water, raw milk, and raw or under-cooked meat, poultry, or shellfish. • SYMPTOMS: fever, headache and muscle pain followed by diarrhea (sometimes bloody), abdominal pain and nausea that appear 2 to 5 days after eating; may last 7 to 10 days.

  15. Clostridium perfringens • FOUND: soil, dust, sewage, and intestinal tracts of animals and humans. Grows only in little or no oxygen. • TRANSMISSION: called "the cafeteria germ" because many outbreaks result from food left for long periods in steam tables or at room temperature. Bacteria destroyed by cooking, but some toxin-producing spores may survive. • SYMPTOMS: diarrhea and gas pains may appear 8 to 24 hours after eating; usually last about 1 day, but less severe symptoms may persist for 1 to 2 weeks.

  16. Escherichia coli 0157:H7 • FOUND: intestinal tracts of some mammals, raw milk, unchlorinated water; one of several strains of E. coli than can cause human illness.TRANSMISSION: contaminated water, raw milk, raw or rare ground beef, unpasteurized apple juice or cider, uncooked fruits and vegetables; person-to-person.SYMPTOMS: diarrhea or bloody diarrhea, abdominal cramps, nausea, and malaise.

  17. Listeria monocytogenes • FOUND: intestinal tracts of humans and animals, raw milk and cheeses; processed meats such a hot dogs, pathogen can grow slowly at refrigerator temperatures.TRANSMISSION:soft cheese, raw milk, improperly processed ice cream & meat, and poultry.SYMPTOMS: fever, chills, headache, backache, sometimes abdominal pain and diarrhea; can induce problems in pregnant women.

  18. SalmonellaEnteritidis • Found: commonly associated with chickens and eggs. Infects the ovaries of healthy appearing hens and contaminants the eggs BEFORE the shells are formed. Also can be transmitted from reptiles to humans • TRANSMISSION:raw or undercooked eggs, poultry, and meat; raw milk and dairy products; seafood and food handlers.SYMPTOMS:stomach pain, diarrhea, nausea, chills, fever, and headache.

  19. Staphylococcus aureaus • FOUND: on humans (skin, infected cuts, pimples, noses, and throats).Knows as “Golden staph” because it’s name translates into “Golden Cluster Seed” • TRANSMISSION: From people to food through improper food handling. Multiply rapidly at room temperature to produce a toxin that causes illness. • SYMPTOMS: severe nausea, abdominal cramps, vomiting, and diarrhea occur 1 to 6 hours after eating

  20. Shigella (over 30 types) FOUND: highly infectious disease. Closely related to E. Coli and Salmonella. Shigella causes dysentery. Transmittedby ingestion of contaminated food or water, or through person-to-person contact. Most common symptoms are: diarrhea, fever, nausea, vomiting, stools may contain blood, mucus or pus.

  21. Vibrio cholera • An acute diarrheal disease yielding dehydration in a matter of hours unless quickly treated. • Found: Cholera is transmitted from person to person through ingestion of water contaminated with cholera usually from feces or other effluent.

  22. Vibrio vulnificus • V. vulnificuscan cause disease in those who eat contaminated seafood or have an open wound that is exposed to seawater. Among healthy people, ingestion of V. vulnificus can cause vomiting, diarrhea, and abdominal pain.

  23. Food Safety Recalls can be found on the following websites • Food Safety Network [FSNET-L@LISTSERV.KSU.EDU] • FDA, Recalls, Market withdrawals & safety alerts http://www.fda.gov/opacom/7alerts.HTML • USDA – Food Safety and Inspection Service http://www.fsis.usda.gov/Fsis_recalls/

  24. Questions???

  25. Today's Exercise

  26. Form into groups with 5 or 6 in each group • Name your group • Choosea group leader • Retrieve a “noise maker” from the box • Put your hands up when completed

  27. SUMMARY • A pathogen is any microorganism that is infectious and causes disease. • You can reduce you chances of getting sick by doing the following: • Washyou hands frequently • Wash fruits and vegetablesbefore consumption • Store & cook foodat proper temperatures (<40 or >140 degrees) • If in doubt, throw it out

  28. Barbara Kitay, REHSAssistant DirectorStudent Nutrition Bureau 120 S. Federal Place #105, Santa Fe (505) 827-1829 Barbara.kitay@state.nm.us

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